Catering to your aircraft in Brazzaville.
Maya-Maya sits on the Congo River's north bank, opposite Kinshasa, and rainy-season weather decides how a rotation here feels. Every tray is cooked and packed for your aircraft's actual oven and drawers, then handed to you at the aircraft.
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.
The Congo River sets the table in Brazzaville. A private jet menu for Maya-Maya can lean on river fish such as capitaine, grilled or poached and packed with its sauce apart, so the fillet stays intact until you re-plate. Pondu, the stewed cassava leaves of the region, is a dish locals know well; it travels hot in a sealed container, and we label which seat it is for. Moambe chicken, cooked in palm nut sauce, works the same way: sauce in its own pot, chicken boxed, rice separate.
For an inflight menu that feels like Congo and not like anywhere else, we pair these with plantain, fresh pineapple and cassava bread, chilled and portioned per passenger. Private jet food from here is honest rather than fussy. Local specialities are cooked for the oven you have on board, and whatever cannot be reheated safely is offered cold instead. Brazzaville, in Pool Department, rewards a short, confident menu over a long one.
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.
Most trips into Brazzaville start with a question about the field rather than the menu: what can be sourced fresh, and what has to travel sealed. Private jet catering at Maya-Maya (FCBB) is built around that answer, from inflight catering and in-flight catering for the cabin to aviation catering that respects the galley's oven. Business aviation catering and executive jet catering get the same treatment, diplomatic flight catering is handled with discretion, and cabin crew meals are ordered with the trip.
For corporate jet catering out of Brazzaville, the brief often starts with who is flying and for how long. Business jet catering for a Pool Department stop might mean a light cold lunch, while VIP flight catering and luxury inflight catering for a long leg adds a hot course. A private jet chef builds a bespoke menu; charter flight catering is ordered separately from the charter itself.
Government flight catering at Maya-Maya is handled with protocol first. Head of state flight catering and state visit aircraft catering are cleared by the protocol office before anything is cooked, with named staff and traceability. VIP aviation catering for delegations stays discreet, with seat-numbered labels and no names on the trays.
Kosher, halal, vegan, gluten free and allergen free meals are handled as a procedure, not a label. In Brazzaville, the places to watch are fish stocks, peanut sauce and palm oil, so we keep each special meal on its own board, in its own box, marked by seat. Kids meals and other special meals are agreed with your diet card and seat plan before cooking starts.
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.
Crew meals at Maya-Maya are ordered with the trip, on request, and invoiced like any other line. Flight crew meals and pilot meals come boxed, one per person, with different meals for pilots when your operator's policy asks for it. Cockpit meals are built to be eaten one-handed, with no sauce to spill. Crew catering for a Brazzaville turn can also mean crew meal boxes you carry onward for the next leg, with cabin crew meals marked CREW so nobody reaches into a passenger tray.
FBO catering at Maya-Maya is delivered to the general aviation terminal and passed through your handling agent. Catering delivery to the FBO is coordinated around security passes and airside escort, so ground handling catering reaches the aircraft on your slot. Handling agent catering stays simple: one contact, one label, one handover.
Galley catering for Maya-Maya depends on the aircraft: the door height, whether a high loader is needed, and what the galley's oven actually does. Airside catering delivery follows the same logic, coordinated with your handling agent so aircraft provisioning happens on your slot. Larger aircraft arriving from Europe or the Gulf often need a lift; we plan for it from the type you give us.
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.
Maya-Maya International sits in Brazzaville, on the north bank of the Congo River, and handles most of the capital's air traffic, including airport catering for business flights. General aviation uses the same airfield, and FBO services and ground handling services are arranged through your handling agent. Elevation is 1048 ft.
Maya-Maya is a modest business aviation hub, where inflight catering, in-flight catering and aviation catering are ordered per flight rather than stocked. Business aviation catering and executive jet catering follow the aircraft type, diplomatic flight catering is cleared through protocol, and cabin crew meals are requested with the trip. Rainy seasons shape departures more than traffic does.
The Republic of the Congo regulates food imports, and animal products can be held at customs. Locally cooked catering avoids most issues. Your handling agent can confirm what is allowed on arrival; we pack in sealed, labelled trays so inspection is straightforward.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 4 guests, but a small galley worktop also had to be considered when organising a light pasta dish with grilled vegetables at Maya-Maya International Airport. The Galley Girls grouped the starters by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the breakfast portions without asking where every component had been placed during preparation. For our team, the strongest part of their private jet catering was how they handled galley preparation.”
“Breakfast was already sorted; at FCBB, the next request was grilled salmon with a lemon dressing for 6 guests, with two separate meal services to work around. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. I appreciated the emphasis on packing arrangement throughout the private jet catering services arrangements. We could account for the snack boxes before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Before our guests boarded at BZV, we needed poached fish with steamed rice divided into 5 portions suitable for several individual meal preferences. I want a private jet catering company to understand galley preparation, and this order gave us a useful starting point. Instead of asking us to improvise, The Galley Girls explained how the breakfast portions could be arranged during service. It made a difference to have the crew provisions ready without cluttering the galley work area during preparation.”
Costs here move with sourcing, which moves with the rains. A menu of grilled capitaine, plantain and fruit stays modest, while special requests that need imports add to the line. How much does private jet catering cost? Tell us your seats and dates.
Lead time is easiest to talk about through the flight: a long leg with two meal services needs more planning than a light hop. Send the tail, slot and seat plan and we confirm what can be sourced. Last-minute orders are handled.
Customs is easier when the food is cooked in-country. On a quick Maya-Maya departure slot, sealed trays with clear labels pass without drama. For specifics on imported items, ask your handling agent before landing.
You can try, but the way back is simpler if the meals are ordered here. A return leg catered from Maya-Maya is packed to the aircraft's galley and handed over on your slot, with no customs surprises on arrival.
No, charter and catering are two separate things. A late change in passengers means a changed order, not a changed charter. Send us the new headcount and we adapt the menu for Maya-Maya.
Tail, pax and diets — a flight attendant takes it from there, day or night.
