Catering to your aircraft in São Tomé.
São Tomé is usually a transit call: fuel, crew change, a galley to restock. We pack for that galley and hand it over at your FBO.
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.
Água Grande District is the working heart of São Tomé, and its market produce shapes the private jet menu at FPST: fresh fish, plantain, breadfruit, bananas, papaya, and chocolate made from island cacao. These are the local specialities that stand up to a galley, if packed cold and re-plated on board.
An inflight menu for São Tomé International works best with a few honest local dishes rather than a long list: one grilled fish, one plantain side, one cocoa dessert. Private jet food from this part of Africa is about freshness and restraint, with fruit chilled and sauces carried separately.
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.
A single runway at 33 ft above sea level, hugging the water at the edge of São Tomé, sets the tone for private jet catering here: a short stop, often a fuel and crew-change call on the Gulf of Guinea, with a galley that has to be provisioned for the next long leg. Inflight catering and in-flight catering at FPST lean on island produce, and aviation catering is planned around the aircraft you fly in. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same rhythm, and cabin crew meals are ordered with the trip.
Business jet catering at São Tomé is usually a fuel-and-restock stop, so corporate jet catering and VIP flight catering are planned around the next sector. Charter flight catering and luxury inflight catering use island produce, and a private jet chef can write a bespoke menu for the cabin.
For a state visit at FPST, protocol sets the menu. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are traceable and quiet, handed over through the FBO.
Special meals at São Tomé International are handled as a procedure: kosher, halal, vegan, gluten free, allergen free and kids meals are each packed and labelled by seat number, kept separate in the drawer. Local cuisine matters here: fish stocks, groundnut sauces and coconut-based dishes all carry allergens, so tell us the restriction and we cook around it.
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 here are on request and billed as part of the order. We pack flight crew meals and pilot meals in crew meal boxes, plan crew catering around the ground wait, and keep cockpit meals separate with different meals for pilots when policy asks.
At FPST, FBO catering is passed through the general aviation terminal to your handling agent. Catering delivery to the FBO, ground handling catering and handling agent catering all depend on who opens the gate.
Galley catering at FPST depends on your aircraft type: a light or midsize jet is loaded by hand at the door, while a larger cabin may need a high loader for airside catering delivery. Tell us the type and we plan aircraft provisioning around the galley you actually have, coordinated with your handling agent on the apron.
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.
São Tomé International (FPST / TMS) is the main airport of São Tomé and Principe, on the waterfront of the Água Grande District. Airport catering here serves a modest general aviation operation, and the FBO services and ground handling services on the field are the ones that decide who meets the aircraft and where the galley boxes are handed over.
As a business aviation hub, TMS is quiet, so each trip is planned on its own: inflight catering and in-flight catering for the next sector, aviation catering and business aviation catering matched to the cabin, executive jet catering and diplomatic flight catering for the occasional state or VIP call. Cabin crew meals and crew meals are ordered with the trip, and the ground handling services on the apron are told what is arriving.
Customs in São Tomé and Principe treat catering as a food import. Your handling agent, working through the FBO services on the field, advises what to declare, and we pack so the boxes can be opened and checked at the aircraft without disturbing the seat labels. Ground handling services will also tell you if fresh produce needs extra paperwork.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at TMS covered mushroom risotto and a green salad for 6 guests, leaving us to organise the service around a short ground stop. The order made private jet menu feel manageable because the portion planning had been considered beforehand. Our handling contact received the order details from The Galley Girls, including how the sandwiches had been grouped. The salads went straight to the right colleague instead of circulating between several people during the turnaround.”
“Working around a family lunch request at São Tomé International Airport, I asked for vegetable tartlets and a dessert selection in portions appropriate for our 7 passengers. I want a private jet chef to understand final order confirmation, and this order gave us a useful starting point. The Galley Girls updated the main courses in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the salads quantities from several messages during the final departure checks.”
“The cabin briefing at FPST included 11 passenger meals, a request for a breakfast basket with individual preserves, and instructions addressing a short ground stop. I gave The Galley Girls our storage brief and asked for the sauces to arrive in shallow trays. We placed the breakfast portions in their planned storage area without first having to reorganise all the catering boxes. For our team, the strongest part of their in flight catering was how they handled galley preparation.”
The cost of private jet catering at FPST comes down to ingredients and headcount. Island produce such as papaya, plantain and cocoa is straightforward; imported cuts or special diets raise the quote. Tell us your weather-dependent departure window and we price accordingly.
Lead time here follows your crew's duty window and the aircraft slot. Island produce is sourced locally, so a simple order is easy; last-minute orders are handled, and complex menus are better confirmed early.
Food entering São Tomé and Principe is subject to import rules, which matter even on a short repositioning flight with an empty cabin. Your handling agent advises on clearance; we pack to be inspected and keep the paperwork simple.
The size of the galley on your type sets the limit more than any rule. We cook, pack and label for that galley, and food you carry in is still subject to customs.
No, it's a separate order with its own invoice. If a passenger needs kosher, halal, allergen-free or a child's meal, tell us when you send the brief and we pack it labelled by seat.
Tail, pax and diets — a flight attendant takes it from there, day or night.
