Catering to your aircraft in Isiro.
Isiro in Haut-Uélé is a working stop, usually short and always dependent on the galley you have. Private jet catering for FZJH is packed for that galley and handed to your handling agent.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Haut-Uélé Province is forest-savanna country, and the private jet menu for Isiro starts from what the region actually grows and cooks. Cassava is the staple: fresh leaves stewed down as pondu with palm oil, and the root itself as chikwangue wrapped in leaf or as fufu. Rice and plantain fill the plate beside it, and river and lake fish, smoked or grilled, carry most of the protein. Peanut sauce, known locally as mwambe when made with chicken, is the dish a Haut-Uélé table is proud of.
For an inflight menu, these local specialities are adapted rather than copied. Fish is served chilled or oven-finished and the sauce travels apart, so the plate stays clean at altitude. Private jet food from here leans on grilled chicken, plantain, rice and a stew that reheats in a galley oven. The private jet menu can add tropical fruit from Haut-Uélé, such as pineapple, papaya and mango in season, plated cold for the cabin.
We build private jet platters, gourmet inflight meals and private jet snacks from these local specialities, marked by seat and by restriction, so a guest who wants Congolese flavour gets it and one who does not still has a full choice.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Matari Airport stands at 2,438 ft above Isiro, in the Haut-Uélé Province of the Democratic Republic of the Congo, and a flight attendant arriving here usually finds a galley to stock and little else to rely on. Private jet catering for FZJH is built around that: dishes cooked, packed and labelled for your aircraft, then handed over at the FBO or by your handling agent. Inflight catering and in-flight catering for the cabin sit alongside aviation catering for the crew, and business aviation catering is written around the type, the galley and the headcount. Executive jet catering, diplomatic flight catering and cabin crew meals are all handled on the same order.
Who flies into FZJH? Mining, NGO and corporate parties, mostly. Business jet catering, corporate jet catering and charter flight catering follow the same rules: a private jet chef plans the bespoke menu, VIP flight catering gets seat-numbered trays, and luxury inflight catering stays simple enough for a small galley.
A state visit aircraft catering order for Isiro starts with the protocol office, not the kitchen. Government flight catering, head of state flight catering and VIP aviation catering share one rule here: traceable food, a small named team, and trays marked by seat only.
Kosher, halal, vegan, gluten free and other special meals at Isiro are a procedure built around the local kitchen, not a label. Peanut oil and groundnut paste sit in many Haut-Uélé sauces, and cassava flour thickens others, so allergen free and gluten free plates are cooked from a clean start with the sauce packed apart. Halal is straightforward with chicken and fish. Kosher and kids meals are agreed with the order and boxed by seat, so the cabin knows which tray is which.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
A rotation into Isiro often means a long wait on the ramp, so crew meals are requested with the flight and invoiced like any other item on the order. Flight crew meals and pilot meals are boxed and marked CREW, and crew catering stays apart from the guest trays. Cockpit meals travel as crew meal boxes that can be eaten with one hand, with different meals for pilots when your operator's policy asks for it, and cabin crew meals are added to the same list.
At FZJH the handover is simple: your handling agent meets the delivery at the general aviation terminal or on the apron. FBO catering, catering delivery to the FBO, ground handling catering and handling agent catering all run on the slot you give us.
Galley catering at Matari depends on the aircraft: a turboprop or light jet takes boxes by hand through the door, while a larger cabin may need a high loader that the handling agent has to arrange in advance. Airside catering delivery runs through the handling agent, and aircraft provisioning is planned around the galley of your type, its oven and its drawers, so nothing arrives that the crew cannot stow.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Matari Airport (FZJH, IRP) serves Isiro, in Haut-Uélé Province. Airport catering here supports general aviation, FBO services and ground handling services for a small but real flow of business aviation traffic.
Operators see Isiro as a working business aviation hub rather than a destination. Inflight catering, in-flight catering and aviation catering cover the passengers; business aviation catering and executive jet catering cover the aircraft; diplomatic flight catering covers official visits; cabin crew meals are added on request.
Importing food into the Democratic Republic of the Congo means customs inspection of fresh produce, meat and dairy. For Isiro, we favour local ingredients and sealed, labelled packaging, which keeps customs simple and lets the order reach the aircraft cleanly.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at Matari Airport, the next request was a cheese board and savoury canapés for 9 guests, with a family lunch request to work around. The Galley Girls suggested individual containers for the breakfast portions, and that choice worked well with our storage arrangement. This experience of private aviation catering gave us a useful reference for managing catering handover on another departure. We placed the desserts in their planned storage area without first having to reorganise all the catering boxes.”
“Good preparation made the difference at FZJH, where 8 guests expected beef fillet with roasted potatoes despite a changing departure schedule. This experience of business jet catering gave us a useful reference for managing cabin service sequence on another departure. Our handling contact received the order details from The Galley Girls, including how the salads had been grouped. The cabin team could match the canapés to the request before moving on to the remaining departure tasks.”
“I wanted smoked salmon bagels and sliced fruit for 6 guests at IRP, packed sensibly for a cabin team dealing with an evening cabin service. The order made business aviation catering feel manageable because the crew briefing had been considered beforehand. I asked The Galley Girls for the sauces in individual containers, with garnishes supplied separately for plating on board. Keeping the snack boxes aside until service helped preserve the presentation while we dealt with the boarding tasks.”
Tell us how long the crew will sit at Matari. A short turn needs water and light snacks, a long wait needs full crew meals, and the quote is built dish by dish so you see exactly what each addition costs. Stone-fruit platters and fresh river fish price differently from rice, plantain and a stew.
Lead time depends on the menu rather than the clock. A menu built from Haut-Uélé produce is simple to arrange, while imported items must clear Congolese customs first. Last-minute orders are handled, and we tell you what can reach the aircraft.
A return order placed here travels sealed, labelled and itemised, which keeps paperwork light on departure. The harder part is the arrival airport, whose food rules we help you plan around before the boxes are packed.
You can carry your own food, though fresh meat and unpackaged produce are what draw attention from Congolese customs. For an empty leg, a crew meal box ordered here is usually simpler than carrying provisions in.
No. Catering is not part of a charter, whoever is on board: you order it separately and it is invoiced as its own order. For a delegation the order gets extra care on protocol, dietary needs and traceability.
Tail, pax and diets — a flight attendant takes it from there, day or night.
