Catering to your aircraft in Makokou.
Makokou is a forest airfield, reached by small aircraft carrying parties bound for the Ivindo basin. Private jet catering for FOOK is packed for a light galley, and your crew meals travel with it.
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.
Gabon's cooking is fish, cassava, plantain and peanut, and Makokou, in the forest of Ogooué-Ivindo Province, sits at the source of much of it. The private jet menu uses those products with restraint. Private jet food for a short stop is served cold or reheated simply; the inflight menu keeps sauces apart and dishes plain. Local specialities are named on the card so the crew knows what is in every box.
A flight into Makokou rarely means a long table: a small party, often bound for the forest or the river. The private jet menu is therefore compact, with Gabonese touches that survive the galley: grilled fish, plantain, a peanut sauce in a separate pot. The inflight menu is agreed in advance, private jet food is sealed with the guest or seat number on it, and local specialities are always labelled.
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.
Makokou Airport stands on the Ivindo plateau at 1,726 ft, with Africa's equatorial forest running to the edge of the apron, and few aircraft use it on any given day. Private jet catering here is mostly a question of what you load before you land, because the town market is small. Inflight catering for FOOK is built around that: in-flight catering packed for your galley, aviation catering that arrives sealed, and cabin crew meals ordered with the trip. For business aviation catering on this field, executive jet catering and diplomatic flight catering follow the same method.
A business jet catering brief for Makokou is short: who flies, which aircraft, how long the party stays. For corporate jet catering and VIP flight catering into FOOK, a private jet chef writes a bespoke menu around river fish, plantain and peanut. Charter flight catering and luxury inflight catering follow the same method, adapted to the galley.
State visit aircraft catering for Makokou, Gabon, goes through the protocol office, not the kitchen. Government flight catering, head of state flight catering and VIP aviation catering are discreet, with sealed trays and a short list of people who handle them.
Gabonese cooking uses peanut, fish and cassava, so allergens hide in sauces. For FOOK we cook special meals apart: kosher, halal, vegan and gluten free dishes are packed in their own boxes, allergen free meals and kids meals carry a seat number, and the crew sees the card before service.
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.
For the crew landing at FOOK, the town offers little, so crew catering comes from us, on request and billed as the rest. Crew meals, flight crew meals and pilot meals are separated from the guest trays. Cockpit meals and crew meal boxes are packed to eat in the seat, with different meals for pilots whenever policy requires; cabin crew meals are packed with them.
Meals for Makokou are not collected from a counter: they are brought to the apron on your slot. FBO catering here means the FBO, or your handling agent, opens the gate and the vehicle comes alongside. Handling agent catering is the part you confirm with them for access and the gate, and ground handling catering follows the same call. Catering delivery to the aircraft is made at the general aviation terminal side of the field, then the boxes go straight to the galley.
Most aircraft at FOOK are small, and the galley is reached by the main door. If something larger lands, aircraft provisioning and airside catering delivery are arranged with the handling agent beforehand, and galley catering is sized to the aircraft's loading.
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.
FOOK / MKU is a modest field in the Gabonese interior, with mostly regional traffic. It works as a small business aviation hub for the Ivindo basin, used by general aviation and the occasional official party. Airport catering is something you bring, so the order is placed with the trip.
Few aircraft come to Makokou, but they come for a reason: the Ivindo, the parks, official visits. As a business aviation hub it is thin, yet aviation catering and business aviation catering are packed to the galley. Inflight catering and in-flight catering arrive sealed, executive jet catering is written around the party, diplomatic flight catering is handled with protocol, and crew meals and cabin crew meals are ordered with the trip. FBO services and ground handling services are basic, and general aviation traffic is sparse.
For a business aviation hub this small, customs at FOOK follow Gabonese law: fresh food entering the country may be inspected or refused. A sealed, labelled order is the practical answer, and your handling agent confirms what applies on the day.
Average rating from the cabin crew and pilots we cater for.
“Choosing a breakfast basket with individual preserves for 11 people at MKU was straightforward; the challenge was making it work with a tight boarding window. My search for "private jet catering near me" led to a practical conversation about galley preparation. Instead of asking us to improvise, The Galley Girls explained how the crew provisions could be arranged during service. It made a difference to have the snack boxes ready without cluttering the galley work area during preparation.”
“The 6 passenger portions of herb chicken with a quinoa salad were the easy part; managing an evening cabin service at Makokou Airport took more planning. The Galley Girls labelled the main courses in line with our brief, so the cabin team could identify the relevant portions quickly. I found the side dishes without searching through every box, a small detail that mattered during the final cabin checks. I appreciated the emphasis on crew briefing throughout the private jet catering menu arrangements.”
“What impressed me at FOOK was how a request for chicken skewers with a couscous salad was handled despite a late menu amendment. We described our serving sequence to The Galley Girls and asked for the main courses to be packed accordingly. Our colleague could take over the fruit plates without asking where every component had been placed during preparation. Our brief for private aviation catering was met with a sensible plan for galley preparation.”
Cost is quoted per menu, not per box. At Makokou a quick stop usually means a simple cold lunch, a longer one a few hot items, and the two quotes can differ a lot.
Order as you would for any airport: send the tail, the slot and the headcount. Local ingredients from Ogooué-Ivindo are chosen for what holds in a small galley.
Gabonese rules treat imported food as a controlled item, and a small field like Makokou has few staff, so documents should be ready. We label every box with its content; your handling agent confirms the rest.
Yes, within the limits of customs and the galley. A turboprop and a large business jet do not take the same service, so we ask the type first.
The charter contract does not cover meals. You order the catering for the Makokou trip separately, and if the weather moves your departure, we change the handover to match.
Tail, pax and diets — a flight attendant takes it from there, day or night.
