Catering to your aircraft in Asaba.
Trays for DNAS are sealed against dust and heat, labelled by seat, and passed to the handling agent at the aircraft. Flight attendants on the ground at Asaba get a galley that is 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.
Delta State sits in the Niger Delta, and its food comes from the river, the creeks and the farms behind them. A private jet menu for Asaba starts with fish and goes outward from there: catfish pepper soup, grilled tilapia, smoked fish folded into stews. For a private jet food order, we pack these the way a galley can actually finish them, with the broth in a sealed pot and the fish chilled until service.
The inflight menu at DNAS draws on Delta cooking: jollof rice, fried rice, moi moi, plantain and suya-style skewers. Banga soup, a palm-fruit dish from this part of Nigeria, travels well if the starch stays separate. These local specialities are portioned per passenger and labelled by seat, so the crew re-plates without improvising. Private jet platters, gourmet inflight meals and private jet snacks all follow the same logic: nothing that needs a stove you do not 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.
The runway at DNAS is a long strip beside the Niger, and business aviation traffic into Asaba tends to come with state occasions and Delta State business. Private jet catering for these arrivals leans on what the region grows and cooks well. Business aviation catering and executive jet catering are built around your galley, diplomatic flight catering around protocol, and every order is checked against the customs rules of Nigeria before it is packed.
A typical Asaba brief is a business jet bringing executives into Delta State for a day of meetings. Business jet catering here means light, labelled meals that fit a small galley. Corporate jet catering is usually three or four dishes, VIP flight catering adds a private jet chef's touch, and charter flight catering follows the operator's policy. Luxury inflight catering for longer legs gets a bespoke menu.
When a delegation lands at DNAS, the menu is agreed with protocol first. Government flight catering and head of state flight catering are packed with ingredient lists and sealed labels, VIP aviation catering is kept discreet, and state visit aircraft catering is documented for customs.
Special meals at Asaba follow a written procedure, because Nigerian cooking hides allergens in places a menu will not show: groundnut oil, crayfish powder, shrimp in stocks, palm oil shared across fryers. Kosher, halal, vegan, gluten free and allergen free orders are planned from the ingredient level up, kids meals are cooked mild, and each box is sealed, labelled by seat and kept apart from the rest.
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.
A rotation through ABB means crew eat when they can. Crew meals are a separate order, flight crew meals and pilot meals are packed to be eaten fast, and crew catering is invoiced with the trip. Cockpit meals avoid sauces that drip, crew meal boxes carry no passenger labels, and different meals for pilots are packed apart. Cabin crew meals are the same kind of box.
At DNAS the handover is at the aircraft. Our FBO catering goes through the general aviation terminal, ground handling catering follows the apron rules, and your handling agent catering contact receives the trays. Catering delivery to the FBO is arranged by slot.
Whether the galley door takes a high loader or a hand-carried tray at DNAS depends on the airframe you bring. A large cabin may need a high loader at the door, while a light jet takes trays by hand up the airstair. Tell us the type and we plan the galley catering around its ovens, drawers and chillers. Airside catering delivery goes through the FBO or your handling agent, and aircraft provisioning is checked against the door height and the aircraft's own drawers.
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.
Asaba International is the main airport serving Delta State, with a long runway beside the Niger and a modest general aviation presence. Airport catering here is planned around dust, heat and a small apron, and ground handling services on the field shape where and how trays reach the aircraft.
Business aviation at Asaba is driven by government, energy and corporate travel. Inflight catering, in-flight catering and aviation catering are sized to the aircraft, business aviation catering and executive jet catering follow the operator's policy, diplomatic flight catering follows protocol, and cabin crew meals and crew meals are boxed separately. General aviation, FBO services and ground handling services here are compact, and the business aviation hub role is small but steady, so the FBO is rarely crowded.
Importing food into Nigeria means declaring it. At Asaba, customs may inspect meat, fruit and dairy, so we label ingredients clearly and coordinate with the handling agent, whose ground handling services cover the airside paperwork. Locally cooked meals travel with their own documentation.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at Asaba International Airport meant planning a cold lunch with cheese and fruit for 5 guests with a short ground stop in mind. This experience of private jet catering services gave us a useful reference for managing portion planning on another departure. I gave The Galley Girls our storage brief and asked for the snack boxes to arrive in stackable containers. The salads were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“My order at DNAS covered poached fish with steamed rice for 12 guests, with a practical service plan needed because of a changing departure schedule. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. We could account for the sandwiches before passing the boxes to the cabin team, without a lengthy unpacking exercise. I want a private jet catering company to understand crew briefing, and this order gave us a useful starting point.”
“Food presentation mattered to our 2 guests, but a short ground stop also had to be considered when organising smoked salmon bagels and sliced fruit at ABB. The Galley Girls grouped the desserts by service, which was more useful to us than simply receiving a list of dishes. The side dishes were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. When comparing private jet catering companies, I would look closely at portion planning after this experience.”
Cost follows what the galley can finish. On a midsize jet with one oven, we steer toward fewer hot components and more chilled platters, which changes the figure. A wide-body charter into DNAS opens up more courses. Share the type and passenger count and we price it line by line, like any order.
For Asaba, the question is how long you stay on the ground. A brief turn gets platters and boxes that need no finishing, a longer one gets oven items and a soup course. Last-minute requests are handled day or night.
Delegations arriving at Asaba bring their own protocol. We pack with an ingredient list on every tray, keep a clear record of what was loaded, and handle customs through the handling agent. The menu is agreed with your office before cooking starts.
You can carry food, but on an empty repositioning leg the question is usually whether to bother. A light crew box is enough, and we can pack just that. Customs may still ask about meat or fruit leaving or entering Nigeria, so declare what you carry.
Catering is a separate order on any charter. If you want a return leg supplied from Asaba, we treat it as its own request: menu, passenger count, slot, dietary notes. It is invoiced like the outbound order, not folded into the charter price.
Tail, pax and diets — a flight attendant takes it from there, day or night.
