Catering to your aircraft in Dakar.
Dakar sits on the westernmost tip of the African mainland, and night departures toward the Americas and Europe shape the galley more than any menu. We cook for the galley you have, label by seat, and hand over to your handling agent at the 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.
Senegalese kitchen travels better than most, because so much of it is built on slow-cooked sauces. Thieboudienne, the national rice and fish dish, can go on a private jet menu as a plated main with the rice packed separately from the fish and vegetables, so nothing turns to paste. Yassa poulet or yassa poisson, onion and lemon, reheats well in a galley oven if the sauce is packed apart. These are the local specialities we build around for Dakar Region.
Atlantic fish sets the inflight menu here: grilled thiof, dorade or sea bass, served with a light sauce on the side, and prawns from the coast chilled for a first course. Mafé, the peanut stew, suits a crew meal or a hot main where you want something filling. For private jet food on a short sector, pastels and fataya make a warm snack that eats by hand. Our crew meals at Dakar can follow the same logic: one hot dish, one cold, boxed and marked CREW.
Fruit changes with the season in Senegal: mango in the hot months, bissap and ginger juices year-round, baobab and tamarind in desserts. A chilled bissap hibiscus drink on the tray is a Dakar detail guests remember. We keep dairy and heavy cream light in the heat, because the apron is warm and the cabin is not always cold at loading. Ask for the local specialities and tell us the galley; the private jet menu is written around both.
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.
Senghor International at Dakar handles business aviation on a runway that points straight at the Atlantic, and the first thing a galley feels is the heat on the apron. Private jet catering here means food that holds its form through a hot ramp and a long ocean leg: inflight catering built by former VIP flight attendants, in-flight catering marked by seat, aviation catering that respects what your oven can do. Business aviation catering and executive jet catering for DKR are planned around your galley, diplomatic flight catering around protocol, and cabin crew meals ordered on request and invoiced like the rest.
Business jet catering at Dakar is built around night departures over the Atlantic and a hot apron at loading. For corporate jet catering and VIP flight catering, our private jet chef writes a bespoke menu from Senegalese ingredients: thiof, prawns, yassa, mango. Charter flight catering works the same way, and luxury inflight catering at DKR means food that holds through a long leg and reheats clean.
Government flight catering at Dakar follows protocol first: menus cleared by the protocol office, a named team, and no discussion outside it. Head of state flight catering and VIP aviation catering use the same traceable handling, and state visit aircraft catering is planned with the delegation's own requirements and Senegal's local ingredients in mind.
Halal is the working default in Senegal, and kosher, vegan, gluten free, allergen free, special meals and kids meals are all prepared on request for DKR. We label them by seat and keep them separate from the guest trays, and where Dakar's rice, millet and fish dishes are naturally gluten free we say so; where flour hides in sauces we ask.
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.
At Dakar, crew meals are a plain, filling order: a hot dish and a cold one, boxed and marked CREW, ordered with the flight and invoiced like the rest. Pilot meals and flight crew meals can differ so captain and first officer never share a dish when operator policy asks for it; cockpit meals are packed to be eaten one-handed, and crew catering for a night turnaround can be heavier on rice and stew. Ask for crew meal boxes, different meals for pilots, or cabin crew meals and we write the order around your rotation.
Catering delivery to the FBO at GOOY is arranged with your handling agent, who controls airside access. At the general aviation terminal we hand over sealed, labelled trays; ground handling catering and FBO catering are planned around your slot, with handling agent catering confirmed beforehand.
At Dakar, aircraft provisioning depends on the type: a light jet takes trays by hand through the door, while a larger cabin may need a high loader at the door. Airside catering delivery is arranged through your handling agent, and galley catering is packed to the galley you have, ovens and drawers included. Tell us the type and the stand if you know it.
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.
Léopold Sédar Senghor International Airport serves Dakar and the Dakar Region, on the Cap-Vert peninsula at an elevation of 85 feet. Airport catering for private jets here deals with general aviation traffic, a busy international schedule and a hot climate that shapes how food is stored and carried.
Business aviation at Dakar is shaped by the Atlantic: long legs to Europe and the Americas, night departures, and state and diplomatic movements. Inflight catering and in-flight catering here are planned for ocean sectors; aviation catering and business aviation catering respect the galley, executive jet catering is written per aircraft, diplomatic flight catering follows protocol, and cabin crew meals are ordered on request. General aviation traffic and FBO services use a business aviation hub that also sees ground handling services for visiting delegations.
Senegal controls the import of fresh meat, dairy and plant products, and international catering waste is handled under quarantine rules. For a Dakar order, that means fresh food is sourced locally, and your handling agent confirms what customs expects on arrival and departure.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at DKR, with 5 servings of mushroom risotto and a green salad and a small galley worktop to consider. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. When comparing inflight catering companies, I would look closely at crew briefing after this experience. The cabin team could match the snack boxes to the request before moving on to the remaining departure tasks.”
“Despite two separate meal services, we wanted the 9 guests at Léopold Sédar Senghor International Airport to enjoy mini sandwiches and individual desserts without a complicated cabin service. I appreciated the emphasis on written menu details throughout the in-flight catering services arrangements. Our request to The Galley Girls focused on the snack boxes, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the salads listed separately when checking how much space the complete order would require.”
“Before our guests boarded at GOOY, we needed a selection of petits fours and sandwiches divided into 9 portions suitable for a late menu amendment. With aviation catering, careful attention to portion planning matters as much to our crew as the menu itself. The salads from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The starters were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
Ask what the galley can do before asking what a dish costs. At Dakar, a small jet might take cold platters and one hot main; a long-range aircraft can take a plated multi-course service. Private jet catering is priced for that plan, with local fish dearer than local chicken.
Lead time at DKR mostly depends on the slot: a night departure or an early morning one needs the order settled with the handling agent so the delivery lines up with FBO opening. Last-minute orders are handled, and a menu that keeps to local staples like yassa or mafé is the most forgiving.
Before a long sector with two services, check what you carry in: Senegalese rules on fresh and animal products are strict, and waste from international flights is handled under quarantine rules. Ordering at Dakar means the food is already cleared locally and ready for the oven.
Can you bring food from home for a special meal? You can try, but customs at GOOY may keep fresh imported items, and a kosher, halal, vegan or allergen meal is then lost at the door. We cook locally, seal the meal and label it for that seat, so it reaches the cabin as ordered.
A charter into GOOY does not include catering; you add it and it is billed separately. That is also the chance to put a single Senegalese product on the menu, for example baobab dessert or bissap, and let it set the tone.
Tail, pax and diets — a flight attendant takes it from there, day or night.
