Catering to your aircraft in Mengomeyén.
President Obiang Nguema International is a runway built for heavy aircraft and official arrivals. For your crew, that means catering written around the galley, the diets and the access.
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.
Wele-Nzas Province gives the private jet menu its backbone: cassava, plantain, groundnut and river fish, with the heat of local pepper kept to a side pot. For an inflight menu out of Mengomeyén we treat these local specialities as galley food first. Smoked fish travels cold and flakes onto the plate, a groundnut sauce travels in its own container, plantain is cooked to be re-crisped in your oven.
Private jet food built on Wele-Nzas produce is mostly about structure. A stew keeps for a long leg, a fried plantain does not, so it is packed for finishing in your oven. The private jet menu for Mengomeyén leans on local specialities such as peanut-based sauces, grilled river fish and cassava, and the inflight menu is adjusted to the passenger who has never eaten them.
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.
President Obiang Nguema International sits at 2,165 ft on the Wele-Nzas plateau, a long runway built for heavy aircraft and for state arrivals. Private jet catering here is planned around that: cassava, plantain and river fish on one side, a galley that has to work with one oven on the other. Inflight catering, in-flight catering and aviation catering all start with your aircraft type and your handling agent, and we adapt business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals from there.
A private jet chef at FGMY works from your galley outward: one oven, one drawer, a handful of seats. Business jet catering, corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering are all packed so a bespoke menu survives the leg.
Government flight catering and head of state flight catering at Mengomeyén go through protocol first, kitchen second. VIP aviation catering and state visit aircraft catering mean sealed trays, itemised lists and an equipe that knows the airport.
Peanut is the allergen to ask about at Mengomeyén: groundnut sauces and oils sit under many local dishes, so a nut-free order is prepared on a separate board and packed in its own box, with the seat number on the lid. Kosher, halal, vegan, gluten free, special meals, allergen free and kids meals are written out on the order and checked back with you before anything is cooked. Kosher and halal meals are sealed and handed over unopened.
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.
Crew meals on request, invoiced like the rest. Flight crew meals and pilot meals travel in crew meal boxes, packed for cockpit meals eaten one-handed, with different meals for pilots if the operator wants it. Crew catering at FGMY stays light enough for a short turn.
FBO catering at GEM is a handover, not a delivery: catering delivery to the FBO, passed to the handling agent, wheeled to the aircraft. Ground handling catering and handling agent catering depend on who controls the general aviation terminal that day.
Wide-body and large VIP aircraft that land at FGMY often need galley catering loaded by high loader, so the type matters more than the date. Tell us whether the door is high, whether airside catering delivery goes through your handling agent and whether aircraft provisioning is done from the stairs or a lift. We pack to the galley you actually have and to the access you can actually offer.
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.
Airport catering at President Obiang Nguema International is shaped by general aviation traffic, mostly official and oil-related. FBO services and ground handling services are limited, which is why the order needs the handling agent from the start.
As a business aviation hub, GEM sees executive jet catering, diplomatic flight catering and cabin crew meals more than leisure traffic. Inflight catering, in-flight catering, aviation catering and business aviation catering all start with the type and the delegation.
Food imports into Equatorial Guinea are regulated. Declared, sealed food is easier to clear than loose items, and the handling agent at Mengomeyén tells you what the officers expect that day.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at President Obiang Nguema International Airport meant planning smoked salmon bagels and sliced fruit for 4 guests with a tight boarding window in mind. The side dishes from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the sandwiches properly before the passengers were ready for the next part of the service. I appreciated the emphasis on cabin service sequence throughout the crew meals arrangements.”
“The cabin briefing at FGMY included 6 passenger meals, a request for a mezze selection with flatbreads, and instructions addressing a tight boarding window. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. The quantities of sauces matched our service plan, leaving us comfortable with the order before the final briefing. This experience of FBO catering gave us a useful reference for managing galley preparation on another departure.”
“A request for fresh fruit and breakfast pastries, 4 passengers, and two separate meal services: that was our brief for the departure at GEM. Our handling contact received the order details from The Galley Girls, including how the sauces had been grouped. I would discuss airport catering with them again, especially when catering handover needs careful coordination. We could account for the crew provisions before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
The honest answer starts with what you want to eat. Peanut-based dishes are cheap to make well; fine-dining plates with imported ingredients are not. Send the details and the quote follows the menu.
Lead time at GEM is mostly access: who opens the door, which handling agent, which gate. Give us those and we plan from your departure, with last-minute orders handled like the rest.
Official arrivals at GEM tend to be organised by protocol. We pack in sealed boxes with a seat-by-seat list, so the officers can check what they need to without opening every tray.
The country restricts food imports, so carrying your own is a risk: unopened or not, it can be held or discarded at the aircraft. Ordering here is simpler, because the food starts on this side of customs.
Not part of it. A charter into Mengomeyén is a separate contract, and the food is a separate order with its own invoice. The handling agent receives it at the aircraft, so send us their details.
Tail, pax and diets — a flight attendant takes it from there, day or night.
