Catering to your aircraft in Sunyani.
At DGSN the rhythm is steady rather than busy: a few business aircraft a week, rain in the middle of the year, and a handling agent who knows your tail. Private jet catering for Sunyani is cooked in Ghana and handed to the aircraft.
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.
The Bono Region is cocoa, cashew and timber country, and its food reads that way. A private jet menu built for Sunyani leans on what the markets around the town actually sell: tilapia from the lakes, plantain, yam, garden egg and groundnut.
Our inflight menu keeps the local specialities honest. Jollof rice travels well chilled and re-plates cleanly; kelewele is cooked to order and packed dry. Private jet platters of grilled tilapia with shito and fried plantain suit a table of four, while private jet snacks run to roasted groundnuts, tiger-nut milk and fresh pineapple.
Private jet food from this region is spiced, not buried in sauce, which helps in a small galley. Gourmet inflight meals here start from Ghanaian ingredients, with sauces in their own pots and starch packed separately so nothing steams in the drawer.
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.
DGSN is a quiet terrain: a short apron, a modest general aviation terminal, and a rainy season that changes what travels well. We build private jet catering around that, from business aviation catering for corporate groups to inflight catering for delegations. Executive jet catering, diplomatic flight catering and cabin crew meals are all ordered through us, handed over at the FBO, and invoiced separately from the charter.
A corporate party flying from DGSN often asks for something familiar and something local. We build corporate jet catering around both, with business jet catering plates cooked for the galley you have. A private jet chef can write a bespoke menu, and charter flight catering or VIP flight catering follows the same logic. Luxury inflight catering at Sunyani means careful packing, not extra decoration.
When a delegation lands at DGSN, the menu is agreed with protocol before cooking starts. Government flight catering needs traceability; head of state flight catering needs discretion. VIP aviation catering at Sunyani and state visit aircraft catering share the same discipline: seat numbers on lids, a named team, and quiet handover at the FBO.
In Ghana, groundnut and shellfish are the usual allergen traps, so we start there. Special meals, kosher and halal options, vegan and gluten free dishes, allergen free plates and kids meals are each packed separately and labelled by 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.
On a rotation through DGSN, crew meals are what keeps the day workable: flight crew meals and pilot meals in separate crew meal boxes, cockpit meals that don't need cutlery, and crew catering ordered with the flight. Different meals for pilots are packed when policy requires. Cabin crew meals are a separate line, ordered and invoiced on request.
FBO catering at Sunyani means catering delivery to the FBO, handed over at the aircraft on your slot. Ask your handling agent about the general aviation terminal gate and any ramp access rules; ground handling catering and handling agent catering are coordinated by us so the food arrives with the right paperwork.
For a narrow-body or larger type at DGSN, a high loader may be needed; for a light jet it is a trolley to the stairs. Galley catering is packed to match, airside catering delivery follows the handling agent's rules, and aircraft provisioning is confirmed against the aircraft type.
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.
Sunyani Airport sits at 1,014 ft and serves the Bono Region with general aviation, regional services and the occasional business aircraft. FBO services here are compact, and the ground handling services around the apron are run on a small scale, so airport catering is packed to match: modest orders, one clean handover at the FBO.
Sunyani is not a permanent business aviation hub, but event weeks and cocoa-season visits change that for a few days. Inflight catering and in-flight catering orders arrive in clusters then, and aviation catering and business aviation catering follow the calendar. Executive jet catering for corporate parties, diplomatic flight catering for delegations and cabin crew meals all come through us. Crew meals are added on request and invoiced with the order, while FBO services and ground handling services at the field stay the same whatever the load.
Ghana's customs officers pay close attention to imported animal products and fresh fruit, so food brought in from abroad is declared and often held. Ordering locally for Sunyani avoids that, and the FBO handover is where paperwork is checked. Your handling agent can confirm what the FBO services and ground handling services at DGSN expect on a given day.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at Sunyani Airport included 3 passenger meals, a request for vegetarian wraps and colourful salads, and instructions addressing a tight boarding window. The Galley Girls gave us an update on the desserts before the handover, which helped us organise the cabin checks. The side dishes went straight to the right colleague instead of circulating between several people during the turnaround. My main takeaway from this private aviation catering order was the practical approach to portion planning.”
“For 12 passengers departing from DGSN, the agreed menu was yoghurt pots and fresh berries; our main consideration was a tight boarding window. The Galley Girls talked through the quantities of side dishes with us before confirmation, rather than leaving us to guess the portions. The quantities of sauces matched our service plan, leaving us comfortable with the order before the final briefing. With business jet catering, careful attention to final order confirmation matters as much to our crew as the menu itself.”
“My order at NYI covered grilled salmon with a lemon dressing for 6 guests, with a practical service plan needed because of an evening cabin service. I asked The Galley Girls for the salads in divided catering boxes, with garnishes supplied separately for plating on board. The order made business aviation catering feel manageable because the crew briefing had been considered beforehand. We could finish the snack boxes as each guest was ready, rather than laying everything out at once.”
Two examples show how it moves: kelewele with roasted cashews is inexpensive, while a full groundnut soup service for eight with sides costs noticeably more. The departure slot at Sunyani decides which of those makes sense, so give us the slot and the headcount and we will price it.
A delegation order is easier when the menu is built from locally available Bono Region produce, because nothing has to be sourced from far away. We confirm the handover with your handling agent and handle last-minute changes as they come.
Customs here is a planning point, not a barrier. A repositioning aircraft with an empty cabin should declare any imported food and expect fresh produce to be taken; our locally prepared meals sidestep the question entirely.
Food from home is allowed in principle, but it travels through customs and can be held. A return-leg order placed from Sunyani avoids that and gives you a menu built for the next flight, with sauces apart and a clear heat-up plan.
Charter pricing and catering are separate. At Sunyani we handle the food order on its own, and the food is delivered to the aircraft through your handling agent, so Ghana's import controls on fresh food never come into play.
Tail, pax and diets — a flight attendant takes it from there, day or night.
