Catering to your aircraft in Mogadishu.
Aden Adde International sits at 29 ft on the Banaadir coast, where the cabin takes the full sun on the apron and the sea air carries the rest of the weather. We cook and pack for the galley you actually have, and we label everything the way a flight attendant reads it.
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.
Banaadir cooking leans on the Indian Ocean and on the fruit that grows behind the coast, and that shapes what a private jet menu for Mogadishu looks like. An inflight menu here is built from grilled fish, spiced rice, goat and sambusa, each one packed for how it will be served in the cabin.
Private jet food from this coast has to survive the apron heat, so the fish travels cold and the sauce travels in its own pot, while the rice and goat are packed to go from the oven to the plate. Local specialities such as mango and banana are cut by passenger and sealed, so the board opens clean at altitude.
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 cabin on the apron at Mogadishu in the dry months is warm before the first guest boards, and that decides how a tray is built. Private jet catering for HCMM is planned around that heat: chilled boards that stay sealed, hot courses packed to re-plate, and cabin crew meals boxed separately. Inflight catering here is set by the leg that follows, and executive jet catering for a long sector gets two services in separate drawers. In-flight catering for a state arrival is cleared in advance, as diplomatic flight catering always is, and business aviation catering and aviation catering of every sort leave the kitchen sealed.
Business jet catering at Mogadishu is shaped by heat and the leg. Corporate jet catering and VIP flight catering for a charter flight catering brief start from the galley. A private jet chef builds a bespoke menu around local fish and fruit, luxury inflight catering that holds in the cabin at HCMM.
For a state arrival at HCMM, the protocol office clears the menu. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering follow a named team and sealed delivery.
Mogadishu kitchens work with halal as the default, so halal is straightforward here, and kosher is handled as a sealed, separate order. Vegan and gluten free menus are built from local produce, rice, beans and fruit, while special meals and allergen free requests are packed apart from guest trays, with kids meals marked by seat.
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 for HCMM are an on-request item, ordered and invoiced like the rest. Pilot meals and cockpit meals travel in their own boxes, flight crew meals marked CREW, with different meals for pilots available as policy asks. Crew catering for a night rotation is packed to eat with one hand, as crew meal boxes.
FBO catering at Aden Adde ends at the apron: catering delivery to the FBO or general aviation terminal, passed to your handling agent. Ground handling catering and handling agent catering are coordinated for the slot.
Galley catering at Aden Adde depends on the type: a light jet takes a hand-carried load, a larger cabin needs a high loader on the apron. Airside catering delivery and aircraft provisioning follow the door height and the galley you have.
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.
HCMM is Somalia's primary airport. Airport catering, general aviation traffic and FBO services meet on the same apron, with ground handling services arranged by the operator.
Mogadishu works as a business aviation hub for visiting delegations. Inflight catering, in-flight catering, aviation catering, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are all handled sealed.
Somali customs treat food loaded abroad as an import, so declare it at the FBO. Local catering avoids that question, and the handling agent clears the load at the apron.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at MGQ, where 3 guests expected poached fish with steamed rice despite an evening cabin service. I want an inflight catering company to understand final order confirmation, and this order gave us a useful starting point. I asked The Galley Girls to review the desserts quantities against the passenger brief, and the proposed portions made sense. The quantities of sauces matched our service plan, leaving us comfortable with the order before the final briefing.”
“Small packing details became important at Aden Adde International Airport: our 11 passengers wanted roasted vegetable bowls with separate dressings, and we had several individual meal preferences. With several people involved, The Galley Girls kept the snack boxes and delivery arrangements together in a concise order update. Knowing where the salads were packed meant the crew could begin the relevant checks as soon as the order arrived. When comparing inflight catering companies, I would look closely at galley preparation after this experience.”
“An order of grilled salmon with a lemon dressing for 2 people at HCMM had to be organised around limited fridge space. I wanted clear identification on the salads; The Galley Girls made the packing arrangement easy to compare with the order. I found the sandwiches without searching through every box, a small detail that mattered during the final cabin checks. My main takeaway from this in-flight catering services order was the practical approach to packing arrangement.”
A heavy jet carrying eight guests needs more trays than a light jet carrying three, so the quote differs. How much does private jet catering cost for you comes down to the cabin.
Local fish and fruit make things simple; imported items are the lead time constraint. Last-minute orders are handled at HCMM.
Somali customs treat outside food as an import, so a long sector with two services should be catered locally. We keep the customs paperwork clean.
Kosher, halal, allergen or child requests are packed apart from guest trays; bringing food from outside is possible, with customs in mind.
Is catering part of a charter into Mogadishu? No, it is a separate order. One local product, such as camel milk dessert, can go on the menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
