Catering to your aircraft in Port Gentil.
Whether your jet is here for an oil-sector day or a ministerial stop, the catering is packed sealed, labelled by seat, and handed over at the aircraft at Port Gentil.
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.
Port Gentil is a working port city on the Atlantic coast of Gabon, in Ogooué-Maritime Province, and its table is built on the sea. A private jet menu for Port Gentil leans on grilled capitaine, barracuda and Atlantic prawns, served with cassava, plantain and rice. For private jet food we pack the fish plain and the sauce apart, because a hot apron and a short taxi make delicate skin unforgiving. The inflight menu you send us can keep the Gabonese core: nyembwe chicken stew with palm nut, smoked fish with peppers, and sweet plantain. These local specialities travel well when the sauce stays in its own pot and the starch is re-plated at the galley counter. Fruit is the easy win here: pineapple, papaya and passion fruit cut late and kept chilled. Port Gentil's heat means anything that should stay cold goes in the drawer, not on the seat tray.
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.
Port Gentil sits on an island between the Atlantic and the Ogooué delta, and its airfield serves oil operators, charter crews and the occasional ministerial party. Private jet catering at Port Gentil International (FOOG / POG) is built around that mix: fish from the Atlantic, tropical fruit, and a galley brief that depends on whether you are on a short domestic hop or a long onward sector. Inflight catering and in-flight catering here are ordered by phone or email, any hour, and handed over at the FBO or by your handling agent. For aviation catering, business aviation catering and executive jet catering we plan with the aircraft type and the slot, and for diplomatic flight catering we clear the menu with protocol before cooking. Cabin crew meals are packed separately and only on request, invoiced like everything else.
A private jet chef at Port Gentil builds a bespoke menu around what the Atlantic gives that week. Business jet catering, corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering all follow the same brief: your galley, your slot, your guest list.
State visit aircraft catering at FOOG begins with the protocol office: menu approval, ingredient traceability and a named team. Government flight catering, head of state flight catering and VIP aviation catering all run on the same discipline.
Dietary needs at Port Gentil are handled as a procedure, not a label: kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked and packed on separate boards, sealed, and marked by seat number. In a coastal kitchen the allergens to watch are shellfish, peanut and fish sauce, which is why we ask for the restriction card at order.
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.
Ask for crew meals when you place the order and we pack them apart from the guest trays. At Port Gentil, flight crew meals and pilot meals are labelled CREW; crew catering comes in crew meal boxes, cockpit meals eat easily with one hand, and we can prepare different meals for pilots where your policy requires it.
FBO catering at FOOG is handed over to the FBO or your handling agent at the aircraft. Catering delivery to the FBO and ground handling catering are coordinated through the general aviation terminal; handling agent catering details are agreed with your agent beforehand.
A wide-body or a large-cabin jet changes how the galley is loaded at FOOG: door height and the available high loader decide whether trays go in by hand or by lift. We confirm the aircraft type with your handling agent so galley catering reaches the door without delay. Airside catering delivery follows the apron's rules, and aircraft provisioning for a long onward sector is planned around the galley you actually have: ovens, drawers and chiller capacity.
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.
FOOG serves Port Gentil, an island city in Ogooué-Maritime Province, and general aviation here is a small, practical operation. Airport catering follows its pace: early rotations, humid heat on the apron, and packaging that stays sealed until the galley. FBO services and ground handling services are arranged through your handling agent, who is also the person to confirm gate and apron access before the trays arrive.
Oil-sector rotations, charter crews and the occasional ministerial party make Port Gentil a modest business aviation hub. Inflight catering and in-flight catering are ordered by phone or email, day or night, and coordinated with the FBO services and ground handling services on the field. Aviation catering and business aviation catering here favour sealed trays and sauce apart; executive jet catering and diplomatic flight catering are cleared with protocol before cooking. Cabin crew meals and crew meals are packed separately, on request, invoiced like the rest.
Gabon controls food imports, so anything brought in from abroad should be declared on arrival; local fish, plantain and tropical fruit avoid most of that paperwork. Your handling agent, through the ground handling services at FOOG, can confirm what the authorities will want to see before the aircraft lands.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at Port Gentil International Airport: our 9 passengers wanted a light pasta dish with grilled vegetables, and we had an evening cabin service. We changed the quantities of canapés, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the desserts quantities from several messages during the final departure checks. I want a private jet catering company to understand portion planning, and this order gave us a useful starting point.”
“Choosing a cheese board and savoury canapés for 4 people at FOOG was straightforward; the challenge was making it work with two separate meal services. The Galley Girls gave us an update on the canapés before the handover, which helped us organise the cabin checks. The cabin team could match the sandwiches to the request before moving on to the remaining departure tasks. When comparing private jet catering companies, I would look closely at meal organisation after this experience.”
“Passenger preferences led us to beef fillet with roasted potatoes at POG; 8 portions were needed, with an evening cabin service factored into preparation. The Galley Girls prepared the salads for assembly in the galley, with the accompanying elements easy to locate. My search for "private jet catering near me" led to a practical conversation about packing arrangement. It made a difference to have the starters ready without cluttering the galley work area during preparation.”
The honest answer starts with customs: Gabon controls food imports, and our quote reflects whether ingredients are local or brought in. Fish, plantain and tropical fruit keep a Port Gentil menu reasonable.
The aircraft type sets how much we plan. Check your galley, tell us the oven and drawer count, and we will build the order. Last-minute requests are handled.
Customs at FOOG are tied to the flying season: when weather delays a departure the clearance window moves too. Our packed galley stays sealed and documented throughout.
Yes: add the return sector to your order. We pack a second set of trays labelled by leg, sealed so nothing is opened by mistake.
The charter covers the aircraft; catering is a separate order. If your slot is at night or very early, say so when you order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
