Catering to your aircraft in Inezgane.
Inezgane is a quiet field in the Souss-Massa plain, where a light jet arrives with a few guests and a small galley. We prepare trays around local citrus, fish and argan, then hand them over for your crew 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.
Souss-Massa is Morocco's market-garden coast, and a private jet menu built here starts with what grows around Inezgane: citrus, tomatoes, courgettes, dates and argan-pressed oils. The inflight menu leans on that produce because it travels cold well and plates cleanly.
Atlantic fish from the coast of the Souss-Massa Region gives private jet food its centrepiece: grilled sea bream, sardines and prawns, packed so they can be finished in a small oven or served chilled.
Moroccan classics become private jet platters: a chicken tagine with preserved lemon, a vegetable couscous kept apart from its broth, mezze and almond pastries. Gourmet inflight meals from Inezgane use local specialities such as amlou, the argan, almond and honey spread, and Souss oranges. Private jet snacks mean dried fruit, nuts and msemen. All of it is packed for the galley you actually have.
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.
Souss-Massa produce is the starting point at GMAA: sweet oranges, tomatoes, argan oil, sardines and fresh Atlantic catch. Our private jet catering turns them into trays that survive a small galley, delivered through your handling agent. In-flight catering, aviation catering and business aviation catering are written for this terrain, and executive jet catering and diplomatic flight catering get the same care as cabin crew meals.
Executives flying into Inezgane tend to want something local and light. Our private jet chef builds a bespoke menu for business jet catering, from corporate jet catering lunches to VIP flight catering dinners. Charter flight catering and luxury inflight catering are priced per dish.
State visit aircraft catering into the Souss-Massa region begins with a protocol brief, not a menu. Government flight catering and head of state flight catering use sealed, labelled trays and a small team, and VIP aviation catering keeps every detail confidential.
Special meals at Inezgane work as a procedure built on Moroccan cooking, where allergens hide in argan and almond pastes, sesame, and flour-thickened tagine sauces. Kosher, halal, vegan, gluten free and allergen free trays are prepared on separate boards and sealed, marked by seat number only. Halal is the local norm, while kosher and kids meals are arranged with the 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.
Ordering crew meals at GMAA takes one line on the trip request, on demand and billed as normal. Flight crew meals are boxed, pilot meals are kept apart from guest food, and crew catering carries a CREW label. Cockpit meals are easy to eat in the seat, crew meal boxes close securely, and different meals for pilots are prepared when the policy requires. If the cabin crew meals for the flight attendants differ from the pilots' boxes, say so on the trip line and both sets are packed separately.
FBO catering at Inezgane is handed over where your handling agent opens the apron. Catering delivery to the FBO happens at the general aviation terminal, and ground handling catering is coordinated with your agent so trays reach the aircraft. Handling agent catering is simply part of the same call.
Galley catering at GMAA follows the aircraft type: a light jet takes trays through the main door, while a larger cabin may need airside catering delivery with a high loader coordinated by your handling agent. Tell us the type and we plan aircraft provisioning around its galley and door height.
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.
Inezgane Airport serves the Souss-Massa Region from a low-elevation field at 89 ft. Airport catering here supports general aviation and executive flights, with FBO services and ground handling services arranged through the agent. It works as a small business aviation hub for the coast.
Business aviation at Inezgane follows the Souss-Massa seasons, with winter sun bringing leisure travellers. Inflight catering, in-flight catering and aviation catering are adapted to light cabins, while business aviation catering and executive jet catering cover owner trips. Diplomatic flight catering and cabin crew meals are arranged when a trip needs them.
Customs in Morocco may check animal products and fresh produce on arriving aircraft. Food prepared in country is cleared with the flight, and we coordinate with your agent so the trays are documented and ready.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at Inezgane Airport, I coordinated vegetable tartlets and a dessert selection for 11 guests and explained our concerns about a revised passenger count. The fruit plates came from The Galley Girls in shallow trays, with a packing list that matched the contents. My main takeaway from this private jet catering order was the practical approach to final order confirmation. The main courses were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“A request for a seafood starter and warm vegetable sides, 2 passengers, and a small galley worktop: that was our brief for the departure at Inezgane Airport. For private jet catering services, that attention to cabin service sequence made the order noticeably easier to manage. I asked The Galley Girls to review the fruit plates quantities against the passenger brief, and the proposed portions made sense. There was enough information about the sauces to brief the crew without making assumptions about what had been ordered.”
“Menu approval at GMAA covered a light pasta dish with grilled vegetables for 2 guests, leaving us to organise the service around a revised passenger count. I want a private jet catering company to understand portion planning, and this order gave us a useful starting point. The Galley Girls labelled the sandwiches in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the fruit plates at a glance instead of lifting lids just to establish what belonged to each service.”
Think of it per dish: a halal lamb tagine, a sealed kosher meal or a kids plate each have their own price. The total grows with covers and with premium items like prawns. We send the figure before the order is confirmed.
On lead time, local sardines or sea bream from the Atlantic make a straightforward order here, since the fish is sourced nearby. Last-minute orders are handled, and we advise early notice only for rare items.
Morocco inspects animal products closely. A galley loaded in Souss-Massa with fresh local fish and vegetables is cleared with the aircraft; foreign cold cuts may not be. Ask us before you load anything abroad.
Personal food can be carried in, but customs and the agent decide what stays. Our trays reach the aircraft through the same airside gate, with seat labels and handover at the FBO.
Is catering part of a charter into Inezgane? No, it is a separate order. If six guests become nine at the last minute, we rebuild trays and last-minute orders are handled.
Tail, pax and diets — a flight attendant takes it from there, day or night.
