Catering to your aircraft in Monrovia.
At GLRB the weather often sets the day. We cook for Monrovia departures in sealed trays that travel well, labelled by seat, and hand them to your FBO or 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.
Monrovia and Margibi County eat from the sea and the river: cassava, rice, palm oil, plantain, fresh fish, peppers and tropical fruit. A private jet menu built for Roberts International takes those flavours and fits them to a galley, so the inflight menu reads local without needing a kitchen on board. Private jet food from here leans on one-pot dishes that hold their heat, sauces kept apart, and fruit that travels well.
Local specialities matter at GLRB because passengers flying out of Monrovia often want a taste of where they have been. Our private jet platters carry jollof-style rice, grilled fish with pepper sauce, cassava leaf and fried plantain, and gourmet inflight meals are built from the same pantry. Private jet snacks follow suit: roasted groundnuts, coconut, and sliced mango or pineapple from the Margibi County market season. The private jet menu is agreed with you before the slot, and the inflight menu is adapted to the aircraft's oven and drawers.
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.
Roberts International sits in Margibi County on a coastal strip where the rainy season decides how a ramp day goes, and that shapes every private jet catering order for GLRB. Inflight catering here is planned around humidity, in-flight catering is packed to stay sealed on a wet apron, and aviation catering for Monrovia is handed over at the FBO. Business aviation catering and executive jet catering follow the same plan, diplomatic flight catering gets a protocol check first, and cabin crew meals are ordered with the trip.
Flights out of Monrovia are often corporate or charter, and the galley rarely has more than a small oven. Our private jet chef writes a bespoke menu for that galley, covering business jet catering, corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering.
Government flight catering for Monrovia is cleared by protocol before any kitchen work starts. Head of state flight catering, VIP aviation catering and state visit aircraft catering are prepared by a named team, traced from kitchen to aircraft, and handled with discretion.
Special meals at Roberts International are handled as a procedure, not a label. Palm oil, groundnuts and shellfish are common in Liberian cooking, so allergen free orders are cooked and packed separately and marked by seat. Kosher, halal, vegan, gluten free and kids meals are confirmed against what can be sourced for Monrovia, then packed in sealed trays so nothing is opened by mistake in the galley.
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 crews turning at GLRB, we pack crew meals as sealed boxes, ordered and invoiced like any other item. Pilot meals and cockpit meals are kept separate from guest trays, flight crew meals and crew catering can differ by pilot, and crew meal boxes are easy to eat in the jumpseat. Different meals for pilots are simply a line on the order.
At Roberts International, catering is handed over at the aircraft by arrangement with the FBO. FBO catering and catering delivery to the FBO go through your handling agent. The general aviation terminal, ground handling catering and handling agent catering are coordinated so the load reaches the apron on your slot.
The aircraft on the ramp decides how the trays go aboard at GLRB. A light jet is loaded by hand through the door, while larger cabins may need a high loader at the apron. For galley catering we ask for the tail, the door and the galley layout, so airside catering delivery and aircraft provisioning match the equipment your handling agent has at Roberts International.
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.
GLRB is the principal international airport for Liberia, and general aviation shares the field with scheduled traffic. Airport catering for private jets is arranged through the FBO and the handling agent.
Business aviation at ROB is shaped by the rainy season, mining and diplomatic travel, and a small ramp. Inflight catering, in-flight catering and aviation catering are planned around that, with business aviation catering, executive jet catering and diplomatic flight catering briefed by tail and slot. Cabin crew meals go on the same order as the guest trays. Business aviation hub status is modest, but trips are steady. General aviation and FBO services are available, and ground handling services are arranged by your agent.
Imported food into Liberia is regulated, and we keep to sealed, labelled trays that customs can inspect quickly. Anything specific, like meat or dairy, is confirmed before the order is cooked.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at Roberts International Airport, we needed a breakfast basket with individual preserves divided into 7 portions suitable for a small galley worktop. 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 side dishes to the request before moving on to the remaining departure tasks. I appreciated the emphasis on portion planning throughout the aviation catering services arrangements.”
“The 12 passenger portions of a selection of petits fours and sandwiches were the easy part; managing a tight boarding window at GLRB took more planning. We described our serving sequence to The Galley Girls and asked for the sauces to be packed accordingly. We left the snack boxes stored until needed, which kept the first service manageable and reduced unnecessary handling. I want an aviation catering company to understand written menu details, and this order gave us a useful starting point.”
“One detail shaped our order at ROB: a family lunch request, alongside a request for prawn salad and small fruit plates for 4 passengers. We changed the quantities of snack boxes, and The Galley Girls reflected the request in the final packing list. When comparing aviation catering companies, I would look closely at cabin service sequence after this experience. There was no need to reconstruct the crew provisions quantities from several messages during the final departure checks.”
Think of the weather window first. When flights out of Roberts International depart in a clear spell, a full local menu is easy to plan; when the ramp is wet, simpler sealed items often make more sense. Private jet catering cost follows that menu choice and your passenger count, and we confirm it before you fly.
A long flight out of Monrovia usually needs a main meal and a second service, and that is what shapes lead time. We build both around your galley, source what GLRB can supply, and confirm early. Last-minute orders are handled, so tell us as soon as the trip is firm.
Customs rules in Liberia cover imported food, so we favour locally sourced dishes where possible. A short turnaround at Roberts International leaves little room for delays, which is why trays are sealed, labelled and handed over at the aircraft on your slot.
A return leg is where this question usually arises. If you ordered food from Monrovia for the way back, you can carry it, but Liberian customs and your destination's rules still apply. We can pack a sealed return meal so there is nothing to explain at the next border.
Not included in the charter. Catering is a separate order, billed like any other, so a late change in passenger count is only a call or email to us. We update the plan and the invoice follows.
Tail, pax and diets — a flight attendant takes it from there, day or night.
