Catering to your aircraft in Dembidollo.
Dembidollo (HADD/DEM) is a high field in the Oromia Region, where rain and light decide the day. We build the catering for that rhythm: labelled by seat, packed for your galley, handed over at the aircraft through 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.
Dembidollo lies in the Oromia Region, in the western highlands where coffee grows under shade trees and the table is built on teff. A private jet menu for HADD starts from that: injera folded and packed dry, wat in a sealed pot, and a short inflight menu that survives a galley with one oven. Private jet food here is honest and warm in flavour: berbere, niter kibbeh, lentils, fresh lime. Local specialities travel well when each part is packed apart, so the sauce stays in its own container and the bread stays soft.
For Oromia, the local specialities are coffee, honey, teff and slow-cooked stews. Our private jet menu for Dembidollo takes those and turns them into dishes you can plate in a small galley: a lentil stew that finishes in the oven, a cold salad of tomato and green chilli, an Oromia honey to go with the tea. The inflight menu stays short on purpose. Private jet food from the western highlands asks for restraint, and we keep each component separate for re-plating.
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.
Dembidollo sits at 5,200 ft in western Oromia, a highland field where the dry season sets the rhythm of every departure. Private jet catering at HADD is planned around that rhythm: the aircraft type, the size of its galley and the slot you hold. We cook, pack and label for the crew on the jumpseat, and the order is handed over at the FBO or by your handling agent. Inflight catering here leans on local coffee and teff; in-flight catering for a small cabin stays simple and sealed. Aviation catering for business aviation catering requests, executive jet catering and diplomatic flight catering is written trip by trip, and cabin crew meals are ordered on request like the rest.
Corporate jet catering for Dembidollo starts with who is flying, and what the galley can do. Business jet catering for a small cabin stays simple; VIP flight catering and charter flight catering add care, not complexity. A private jet chef writes a bespoke menu, and luxury inflight catering here is built around Oromia coffee, teff and spiced butter.
When an official delegation lands at HADD, government flight catering follows the protocol office, not the kitchen. Head of state flight catering is confidential, VIP aviation catering uses a nominated team, and state visit aircraft catering is handed over at the apron with no names on the labels.
Ethiopian cooking has a head start on special meals: fasting days in the Orthodox calendar mean vegan food is part of the local table, so vegan and plant-based plates here are built from real dishes rather than substitutions. Kosher and halal meals are ordered ahead and packed sealed, gluten free is straightforward with teff injera if it is made from pure teff, and we state it when it is not. Allergen free orders go through a separate board and a labelled box, and kids meals are kept plain. Special meals are written on the order with the seat number.
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.
At a highland field like Dembidollo, crew meals are packed for a long day and a short stop. Flight crew meals travel in labelled crew meal boxes, pilot meals are simple and eaten without cutlery gymnastics, and crew catering stays on request. Cockpit meals are separate from the passenger order, and different meals for pilots can be arranged on the same invoice. Cabin crew meals are ordered the same way, on request and invoiced with the rest.
FBO catering at Dembidollo means catering delivery to the FBO, where your handling agent receives the order. For the general aviation terminal, ground handling catering is coordinated in advance so the boxes reach the aircraft at the apron. Handling agent catering is clear: who opens which door, and which slot.
At Dembidollo, the aircraft decides how the order reaches the cabin. A turboprop or light jet with a low door takes the boxes by hand, while a larger cabin may need a high loader arranged through your handling agent. We describe the galley catering by aircraft type, with container size and stowage noted on the order, so airside catering delivery is planned for the door and the galley you actually have. Aircraft provisioning is confirmed with the handling agent before the slot.
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.
Dembidollo Airport is a regional airfield in western Oromia, used by general aviation and occasional business flights. Airport catering here is simple by necessity: local products, a small galley, a clear handover. FBO services and ground handling services are handled through your agent.
Business aviation at Dembidollo is small and seasonal, tied to regional travel and the coffee zones, so this business aviation hub stays light on traffic. Business aviation catering follows that logic: inflight catering and in-flight catering for a light cabin, aviation catering written trip by trip, executive jet catering with local touches, diplomatic flight catering when officials visit, and cabin crew meals and crew meals on request.
For a business aviation hub like HADD, customs in Ethiopia can hold imported food, especially fresh and animal-based products. Local catering is therefore the easy route: prepared in-country, delivered through your handling agent, and cleared like any ground-side order.
Average rating from the cabin crew and pilots we cater for.
“My order at Dembidollo Airport covered mini sandwiches and individual desserts for 4 guests, with a practical service plan needed because of a small galley worktop. Our brief for private jet catering services was met with a sensible plan for cabin service sequence. We discussed the dimensions before confirming; The Galley Girls grouped the fruit plates into clearly marked packs that were easy to handle. Separating the desserts from the first service items helped us avoid opening boxes we did not yet need.”
“Between cabin checks at HADD, I coordinated prawn salad and small fruit plates for 11 guests and explained our concerns about two separate meal services. I want a private jet catering company to understand cabin service sequence, and this order gave us a useful starting point. The Galley Girls prepared the salads for assembly in the galley, with the accompanying elements easy to locate. Keeping the main courses aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Rather than an elaborate service at DEM, our 5 guests wanted a light pasta dish with grilled vegetables, organised sensibly around two separate meal services. Our handling contact received the order details from The Galley Girls, including how the main courses had been grouped. The cabin team could match the desserts to the request before moving on to the remaining departure tasks. When comparing private jet catering companies, I would look closely at crew briefing after this experience.”
Think of it per menu, not per tray: a cold lunch of salads and bread sits at one end, a wat with its injera and honey dessert at the other. The departure slot and ground time at Dembidollo decide where you land, and the quote reflects that.
Lead time is a conversation, not a figure. Anything built on local teff or Oromia coffee is easy to prepare, anything unusual needs a look. We take last-minute orders for HADD and say plainly what we can deliver.
Customs in Ethiopia can restrict animal products and fresh produce arriving on an aircraft, so international catering uplifted elsewhere may not clear. Locally prepared food from us stays on the ground side, handed to the aircraft through your handling agent.
It is up to you. If you do bring food from abroad, expect questions at customs. If you order from us, the menu is built around the galley of your aircraft, with every container labelled for re-plating.
Not by default. You order food on top of the charter, and it is billed on its own. At a highland field with a weather-dependent season, we confirm the order against your actual window.
Tail, pax and diets — a flight attendant takes it from there, day or night.
