Catering to your aircraft in Mahajanga.
Mahajanga is warm for most of the year, and a galley at FMNM has to cope with it. We pack for crews flying through Amborovy, marked by seat, ready to re-plate.
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.
Mahajanga and the Boeny coast cook from the sea. A private jet menu for Amborovy leans on what the Mozambique Channel gives: prawns, crab, grilled fish, with coconut and ginger sauces that are packed apart. Our inflight menu pairs them with rice and vegetable sides that re-plate cleanly.
Private jet food from this coast is about contrast: sweet tropical fruit, litchi in season, mango, and savoury zebu. These local specialities travel as chilled platters or as hot dishes finished in the galley oven. Mahajanga gives the menu its identity, and the crew only has to re-plate.
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.
Amborovy sits on the hot, flat coast of the Boeny region, a terminal that serves the baobab-and-bay Mahajanga side of Madagascar. Private jet catering here follows the heat: cold plates that hold in a drawer, hot dishes that finish in a small oven. Inflight catering for business aviation at FMNM is built around Mozambique Channel seafood, with in-flight catering notes on what travels well. Aviation catering for corporate trips, business aviation catering for charter legs, executive jet catering for owners, diplomatic flight catering for official visits, and cabin crew meals for the people serving it all.
Business jet catering at Amborovy usually comes from owners and operators heading to the northwest coast. Corporate jet catering and VIP flight catering for charter flight catering legs start from a private jet chef who builds a bespoke menu around the galley, with luxury inflight catering notes for each guest.
A state visit aircraft catering order into FMNM is arranged with the protocol office first. We handle government flight catering, head of state flight catering and VIP aviation catering with a named team and no names on the packaging.
Dietary needs at Amborovy are handled as a procedure built around Malagasy cooking: coconut, peanut and seafood are everywhere, so allergen separation is decided before anything is cooked. Kosher, halal, vegan, gluten free and allergen free special meals are sealed and marked by seat, and kids meals are packed as their own tray.
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 through Mahajanga, crew meals are a line on the order, billed like any other. Flight crew meals, pilot meals and crew catering are packed apart from guest trays, cockpit meals in boxes that open easily, crew meal boxes labelled by role, and different meals for pilots on request.
FBO catering at Amborovy is handed over at the general aviation terminal or at the aircraft. Catering delivery to the FBO is coordinated with your handling agent; ground handling catering and handling agent catering share one brief, agreed before the slot.
Aircraft type decides how food reaches the cabin at FMNM. A light jet takes its galley catering by hand up the airstair, while a larger aircraft may need airside catering delivery with a high loader arranged through your handling agent. Tell us the type and the galley, and the aircraft provisioning is packed to match its drawers and oven, nothing more.
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.
FMNM is the gateway to Mahajanga, a coastal city in Boeny, with one runway and a compact terminal. It works as a small business aviation hub for charter and owner traffic on the northwest coast, and airport catering here stays simple because the apron is short and the general aviation side is easy to read.
Traffic at Amborovy is light but real: owners, operators and officials. Inflight catering, in-flight catering and aviation catering follow the same rhythm, from business aviation catering for charter legs to executive jet catering and diplomatic flight catering for official visits. Cabin crew meals and crew meals come with them, and FBO services and ground handling services decide how each tray reaches the aircraft.
Customs in Madagascar apply to food brought in on board, so airport catering at FMNM leans on local produce that needs no clearance. Anything imported is declared through your handling agent, and ground handling services at the terminal tell you what the officer will ask to see.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 2 guests, but a revised passenger count also had to be considered when organising a seafood starter and warm vegetable sides at FMNM. My search for "private jet catering near me" led to a practical conversation about final order confirmation. We discussed the dimensions before confirming; The Galley Girls grouped the salads into clearly marked packs that were easy to handle. We placed the breakfast portions in their planned storage area without first having to reorganise all the catering boxes.”
“Between cabin checks at MJN, I coordinated roasted vegetable bowls with separate dressings for 10 guests and explained our concerns about a short ground stop. The sauces from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the desserts stored until needed, which kept the first service manageable and reduced unnecessary handling. Our brief for private jet catering menu was met with a sensible plan for storage requirements.”
“My order at Amborovy Airport covered yoghurt pots and fresh berries for 5 guests, with a practical service plan needed because of a family lunch request. I asked The Galley Girls for the sauces in stackable containers, with garnishes supplied separately for plating on board. The crew provisions stayed together in one group, so another crew member could follow the same plating sequence. I would discuss private aviation catering with them again, especially when storage requirements needs careful coordination.”
What moves the price here is mostly the customs side. Madagascar controls certain food imports, so we favour local produce wherever it works, and anything imported is priced with its clearance. The quote follows your actual order.
Galley size sets how early we want to know. A compact galley means fewer items and an easy brief; a bigger aircraft carries more. Tell us the type and last-minute orders are handled.
Season matters at Amborovy. Dry-season peaks mean more traffic at the terminal, and cyclone-period weather can reshuffle departures. We source locally so customs is simple, and flag anything that needs clearance.
Many crews prefer to order the way-back meal here rather than carry food in. The packs are labelled by seat and fit the galley you have, and customs questions go away.
Not part of the charter, no. You order food separately and it is invoiced as its own line. If you leave Amborovy at night or before sunrise, we plan around your slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
