Catering to your aircraft in Victoria.
The apron at Seychelles International is small, and the schedules around it are tight. We write the order for the aircraft type and the slot, then hand it 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.
Pointe La Rue is the Seychelles International side of Mahé, and the kitchen that serves it works with what the surrounding sea provides. A private jet menu here leans on grilled red snapper, tuna carpaccio, octopus curry and coconut-based creole sauces, which travel well once they are packed correctly for a galley with one oven.
The inflight menu for Victoria follows the island's local specialities: breadfruit chips, green mango salad, banana and coconut desserts, cinnamon-spiced rice. Private jet food from Mahé is lighter and more aromatic than most guests expect, and the aromatic spices hold their character through a long leg.
For Pointe La Rue departures bound for the Gulf or East Africa, the private jet menu can mix creole cooking with a conservative second option for guests who prefer familiar plates. Local specialities of Mahé, such as smoked fish and coconut curries, are packed with the sauce apart so the re-plating stays clean.
The Seychelles region has a fishing culture, and private jet food here starts with the catch. Tuna, bourgeois, vivaneau and prawns come to the galley chilled or cooked, depending on what the flight needs. Ask for an inflight menu that matches your aircraft's galley and we build around it.
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.
Victoria is a small island capital, and the FSIA ramp reflects it: a handful of business jets at a time, usually fully booked in the dry season. We write private jet catering for that rhythm, from a light lunch for a Gulf tech stop to a full dinner service for a longer stay. Business aviation catering at SEZ draws on creole recipes and Indian Ocean seafood, packed for your galley, and diplomatic flight catering and executive jet catering follow the same plane-side handover. Inflight catering and in-flight catering orders include cabin crew meals when you ask for them.
A private jet chef at Seychelles International writes a bespoke menu around the flight: a long leg from the Gulf, a short hop to Mauritius, a corporate group with mixed tastes. Business jet catering, corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering are all built the same way here.
State visits to the Seychelles bring aircraft that need discretion on the apron. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are written for the delegation, approved by protocol and handed over without fuss.
Seychelles International kitchens are built around fish, coconut and vegetables, so special meals are easier to write here than at many airports. Kosher, halal, vegan, gluten free, allergen free and kids meals are handled as a procedure, not a promise: separate boards, separate boxes, and a clear label on each tray. Tell us the restriction when you send the order and we will tell you what the island's produce allows.
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 Seychelles International, crew meals are an on-request item: you add them to the order when the rotation needs them, and they appear on the invoice with everything else. Flight crew meals, pilot meals and cockpit meals for the Pointe La Rue stop are packed in crew meal boxes, and crew catering can include different meals for pilots when the operator's policy asks for it. Cabin crew meals are labeled separately from guest trays so nobody opens the wrong box.
FBO catering at Seychelles International is handed over where the aircraft stands, with catering delivery to the FBO coordinated through your handling agent. The general aviation terminal at Pointe La Rue is the meeting point, and ground handling catering and handling agent catering follow the same path to the door.
Business jets at Pointe La Rue are usually small to mid-size, so most galley catering is loaded by hand at the door. When a larger aircraft lands on the apron, airside catering delivery is arranged with your handling agent for a high loader, and aircraft provisioning is built around the galley layout you send us. Give us the type and the galley and we plan the load.
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.
The airport at Victoria is the Seychelles' main gateway, and the general aviation side stays compact. Airport catering at SEZ is cooked for a few aircraft at a time with a creole menu at its heart, and FBO services and ground handling services on the apron decide where each tray is handed over.
Seychelles International works as a business aviation hub for the western Indian Ocean. Inflight catering and in-flight catering here follow the dry-season rhythm. Aviation catering and business aviation catering are written arrival by arrival, executive jet catering, diplomatic flight catering and cabin crew meals follow the same discretion, and crew meals are added when the operator asks for them. FBO services and ground handling services shape how each order reaches the door.
The Seychelles control the import of fresh produce and animal products, so food that starts on the island and leaves with the aircraft is the simplest route through customs. Your handling agent and the FBO services team at the general aviation terminal know the paperwork, and ground handling services at the apron check what goes aboard. Tell us the aircraft type and we pack to the rules.
Average rating from the cabin crew and pilots we cater for.
“Getting poached fish with steamed rice ready for 5 guests at Seychelles International Airport required an order that accounted for a revised passenger count. I appreciated the emphasis on packing arrangement throughout the flight catering arrangements. The Galley Girls confirmed the handover contact and identified the fruit plates, making the catering delivery easier for our team to track. The snack boxes went straight to the right colleague instead of circulating between several people during the turnaround.”
“Nothing about the 9 guest order at FSIA called for excess complexity: just chicken skewers with a couscous salad and sensible planning for a family lunch request. With flight catering services, careful attention to meal organisation matters as much to our crew as the menu itself. The crew provisions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the canapés without asking where every component had been placed during preparation.”
“For 4 passengers departing from SEZ, the agreed menu was prawn salad and small fruit plates; our main consideration was a revised passenger count. The Galley Girls labelled the salads in line with our brief, so the cabin team could identify the relevant portions quickly. The crew provisions were also listed clearly, which made it easier to pass instructions between crew members during preparation. My main takeaway from this airline catering order was the practical approach to portion planning.”
Pricing for private jet catering at FSIA moves with the island's weather: when seas are calm and boats go out, fresh fish is easy to source; when departures are limited by weather, the menu leans on produce that stores well. Send the menu and the headcount and we will quote it as it stands.
When crew duty time is tight, we pack for it: simple handovers, labeled boxes, sauces apart. The lead time for SEZ is shaped by the island's supply and your slot, and last-minute orders are handled.
When an aircraft repositions empty into Victoria, customs usually want to see what is on board. Locally cooked food, sealed and labeled, is the simplest answer, and we pack with that in mind.
Outside food is possible, though customs on the island can limit what comes in. Because we cook locally, the question usually disappears: the galley size of your aircraft determines what we pack, and the menu is built to fit.
No. Catering is not part of a charter: it is ordered separately and invoiced as its own line, whatever the aircraft. For special meals such as kosher, halal, allergen or child plates, raise the request in your first message so the kitchen can plan it properly.
Tail, pax and diets — a flight attendant takes it from there, day or night.
