Catering to your aircraft in Andapa.
A cold morning on the Andapa apron, an aircraft with one oven, a crew that has not eaten since the last sector. We pack food for that moment at ZWA, built from what the Sava region grows.
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.
Andapa lies in the Sava region of Antsiranana, the heart of Madagascar's vanilla country, and the local specialities are the reason a private jet menu here reads differently from anywhere else. We build the private jet menu around vanilla-scented sauces, cacao desserts, freshwater crayfish from highland streams, zebu cooked slowly, and rice served the Malagasy way with a rich romazava on the side. The inflight menu keeps each dish as it travels: sauce apart, fruit chilled, grilled items re-plated in your galley. Private jet food from the Antsiranana coast, such as langoustine and fish, is added when the season and the sea allow it. We list private jet platters of tropical fruit and cold cuts, gourmet inflight meals for the main service, and private jet snacks such as roasted cashews, banana chips and dark chocolate with local vanilla. These local specialities are cooked and packed by former VIP flight attendants, so nothing arrives that your galley cannot finish.
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.
Andapa sits at 1,552 ft in the Sava highlands, a basin of rice paddies and vanilla vines, and a small strip like ZWA does not forgive a vague order. Private jet catering here is planned around what the region grows and what your galley can finish. We also supply inflight catering and in-flight catering for the return leg, aviation catering and business aviation catering for corporate crews, executive jet catering for owners, diplomatic flight catering for official movements, and cabin crew meals boxed separately, all handed over at the FBO.
At ZWA a corporate or executive group usually lands for the Sava region's vanilla trade or a private stay. Business jet catering is a short brief: headcount, restrictions, one oven or none. Our private jet chef writes a bespoke menu, VIP flight catering and luxury inflight catering follow it, and charter flight catering and corporate jet catering at Andapa share the same kitchen discipline.
When an official flight uses ZWA, the menu is agreed with the protocol office, not the kitchen. Government flight catering is labelled by seat, head of state flight catering is handled by a fixed team, VIP aviation catering keeps a low profile, and state visit aircraft catering stays inside the cleared list at Andapa.
At Andapa the allergens hide in sauces and broths, not on the plate: peanut oil in fried street dishes, shrimp paste in some stews, cassava flour as a thickener. Kosher, halal, vegan, gluten free and other special meals are handled as a procedure: separate board, separate box, seat number on the lid. We write allergen free and kids meals the same way, built from rice, fruit and plain grilled protein, and agree each restriction with you before anything is cooked.
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.
Who feeds the crew at a small highland strip like ZWA? We do, on request, billed with the rest. Crew meals come in boxes marked CREW. Flight crew meals are simple, protein-led and warm, pilot meals can differ between left and right seat, and crew catering is added to the order only when you ask for it. Cockpit meals avoid sauces that spill, crew meal boxes are sealed, and different meals for pilots are standard practice. Cabin crew meals travel in their own box, apart from guest trays, at Andapa.
At Andapa, FBO catering means the food meets your crew at the FBO or with the handling agent, not at a gate. Catering delivery to the FBO is arranged with the general aviation terminal, ground handling catering follows the door your aircraft uses, and handling agent catering is confirmed against the slot at FMND.
A highland strip at 1,552 ft, FMND takes smaller business aircraft, so galley catering is usually carried by hand rather than lifted. For anything larger, airside catering delivery is arranged with your handling agent, who tells us how the apron and the cabin door are reached. Aircraft provisioning at Andapa is then planned around the door height, the galley layout and the headcount for the leg.
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.
ZWA is a small airport in the Sava region of northern Madagascar, used by general aviation and business aircraft rather than scheduled traffic. Airport catering for FMND relies on local markets, and FBO services and ground handling services, both limited at this strip, are arranged in advance through your FBO or handling agent.
Andapa works as a business aviation hub for vanilla buyers, development teams and private visitors, and general aviation here means small aircraft with small galleys. Inflight catering and in-flight catering lean on Malagasy produce, aviation catering and business aviation catering keep the format flexible, executive jet catering and diplomatic flight catering respect protocol, and cabin crew meals and crew meals are boxed apart from guest trays.
For general aviation arriving at Andapa, customs and food import rules in Madagascar apply to whatever the aircraft brings from abroad. Declare fresh food on arrival, and let local catering fill the galley for the departure instead.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at Andapa Airport, with 6 servings of chicken skewers with a couscous salad and a revised passenger count to consider. For our team, the strongest part of their private aviation catering was how they handled packing arrangement. The Galley Girls prepared the side dishes for assembly in the galley, with the accompanying elements easy to locate. Keeping the salads aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“We kept the passenger brief simple at FMND: roasted chicken and seasonal vegetables for 5 guests, organised with several individual meal preferences in mind. I gave The Galley Girls our storage brief and asked for the starters to arrive in sealed meal containers. We placed the snack boxes in their planned storage area without first having to reorganise all the catering boxes. This experience of business jet catering gave us a useful reference for managing final order confirmation on another departure.”
“Working around a changing departure schedule at ZWA, I asked for a selection of petits fours and sandwiches in portions appropriate for our 8 passengers. The crew provisions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the starters without asking where every component had been placed during preparation. The order made business aviation catering feel manageable because the written menu details had been considered beforehand.”
Pricing here follows ingredients that are local and seasonal: vanilla desserts, highland crayfish, zebu. A return order from ZWA is quoted dish by dish, with crew meals listed as their own line when you request them.
For an early morning slot, keep the menu to dishes that cook well ahead: braised zebu, rice, fruit plates. The lead time then matters less. We work day and night, and last-minute orders are handled.
Customs rules on imported meat, dairy and fresh produce apply to anything brought from abroad. Our menu uses Malagasy ingredients, so the handling agent only needs the delivery details for the FBO at ZWA.
If the aircraft arrives empty at ZWA, bringing food from abroad adds a customs step for little gain. Let us pack local crew meals instead, plated or boxed, handed over at the FBO.
No, and for two services the difference matters. We pack by service, with sauces apart and desserts chilled, so a private jet charter with one oven and a tight galley still works.
Tail, pax and diets — a flight attendant takes it from there, day or night.
