Catering to your aircraft in Lomé.
At Lomé–Tokoin the air is warm and wet, and the galley is usually small. We cook and pack for the crew you have, tray by tray, and hand it over 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.
Maritime Region cooking is a coastal kitchen: fish from the Gulf of Guinea, cassava, maize and a lot of heat from fresh chilli. A private jet menu for Lomé works when each dish is chosen for how it travels, and local specialities are where the page earns its keep. The inflight menu usually starts with a cold plate of grilled capitaine with avocado, then a warm dish where the sauce rides separately. Private jet food from here also means tropical fruit: pineapple, papaya and mango, cut on the day and chilled. Rice with a tomato and onion sauce is a safe hot base. Lomé is the anchor for all of it, and Maritime Region produce is the thread running through every box.
Lomé is a fishing and market city, so the private jet menu here reads like the market stalls: tilapia, shrimp, plantain, yam, groundnut and a very good tomato sauce. We treat these local specialities as galley dishes, not souvenirs. Pâte with a light groundnut or okra sauce reheats badly unless the sauce is kept separate, so it rides in its own pot. The inflight menu can also stay light: a mango and avocado salad, grilled chicken with attiéké-style cassava couscous, chilled hibiscus drink. Private jet food made from Maritime Region produce is fresh by nature, and Lomé gives it the right backdrop.
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.
Lomé–Tokoin International sits at 72 ft on the Gulf of Guinea coast, and the humidity there decides what survives a tarmac wait. Private jet catering for DXXX / LFW is built around that: fruit that holds, fish that stays cold, sauces kept apart. Inflight catering for the business aviation crowd here is mostly one galley and a short turn, so aviation catering is planned dish by dish. Business aviation catering and executive jet catering orders reach your FBO as sealed boxes, and cabin crew meals arrive labelled apart. Diplomatic flight catering follows its own protocol sheet, and in-flight catering for a return leg can be ordered from the ground before you leave.
Business jet catering at Lomé–Tokoin suits corporate jet catering for lean crews and quick turns. VIP flight catering and charter flight catering orders are built around one galley, so a private jet chef writes a bespoke menu for each seat. Luxury inflight catering here means fresh fish, tropical fruit and sauces that travel well.
State visit aircraft catering through DXXX starts with a menu sheet reviewed by the protocol office. Government flight catering and head of state flight catering keep a trace of every ingredient, while VIP aviation catering stays quiet and exact.
Dietary requests at Lomé start with the local kitchen: groundnut is everywhere, shrimp paste hides in sauces, and palm oil is the default fat. Kosher and halal are handled as sealed, separate meals; vegan, gluten free, allergen free and kids meals are cooked on a separate board and boxed apart, so special meals stay identifiable by seat number.
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.
For the crew landing at DXXX, we pack crew meals on request, billed with the rest. Flight crew meals, pilot meals and cockpit meals go into separate crew meal boxes, and crew catering is matched to the turn. Different meals for pilots are available, labelled by seat.
FBO catering at Lomé is handed over at the FBO, plane-side. Catering delivery to the FBO goes through the general aviation terminal and your handling agent, and ground handling catering and handling agent catering are coordinated before the slot.
The type decides the loading. Smaller business jets are loaded by hand through the main door, while a larger cabin may need a high loader, and the handling agent confirms which. Galley catering for a widebody here is planned around its ovens and carts, with airside catering delivery coordinated before the slot and aircraft provisioning done in one pass at DXXX.
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.
DXXX serves Lomé and the Maritime Region as a quiet coastal airport. Airport catering for business aviation here is straightforward, with general aviation handled through the FBO.
Business aviation catering and executive jet catering at Lomé are arranged around a small FBO and a coastal turn. Inflight catering and in-flight catering reach the aircraft sealed, aviation catering follows the handling agent, diplomatic flight catering has its own sheet, and cabin crew meals are packed apart. Airport catering, general aviation, FBO services, ground handling services and a business aviation hub all describe DXXX.
Togo checks food moving onto aircraft, so we pack sealed and list contents. Your handling agent confirms what customs expects before the slot.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at LFW meant planning herb chicken with a quinoa salad for 7 guests with several individual meal preferences in mind. When comparing aviation catering companies, I would look closely at galley preparation after this experience. We described our serving sequence to The Galley Girls and asked for the starters to be packed accordingly. We left the main courses stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“My order at Lomé–Tokoin International Airport covered roasted chicken and seasonal vegetables for 6 guests, with a practical service plan needed because of an evening cabin service. The order made flight catering feel manageable because the written menu details had been considered beforehand. The Galley Girls used a readable packing list for the fruit plates, which helped when two colleagues checked the order together. We could distinguish the snack boxes at a glance instead of lifting lids just to establish what belonged to each service.”
“Menu approval at DXXX covered mini sandwiches and individual desserts for 8 guests, leaving us to organise the service around limited fridge space. 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. The order made flight catering services feel manageable because the cabin service sequence had been considered beforehand.”
Tell us the dates and what you want to eat. Fresh fish in rainy season, mango when it's in season, and a salad of local avocado all price differently; private jet catering cost at Lomé is the sum of those choices.
If you are heading out and coming back through DXXX, order both legs at once. The lead time on a simple menu is short, and orders placed late are handled.
Customs at DXXX is simpler with sealed boxes. For late-night or early departures, we note it in the order so nothing waits for inspection.
Bringing your own is possible; the handling agent and customs have to agree. Most crews find it simpler to order sealed boxes from us.
No. Charter and catering are two orders. For a short repositioning into DXXX, tell us what you need and we deliver to the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
