Catering to your aircraft in Niamtougou.
DXNG is Togo's first airport by rank and the north's only door for business aviation. We cook, pack and label for your galley; you re-plate and serve.
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.
Kara Region is not the Lomé coast, and private jet food at DXNG should not read like a coastal menu. The north favours yam, millet, groundnuts and charcoal-grilled meats, which is a very good fit for a galley with one oven.
For the private jet menu we pick local specialities that survive transport: peanut sauce in its own pot, grilled guinea fowl portioned per passenger, plantain that crisps in the oven, fresh pineapple and papaya cut at the last stage.
An inflight menu built on the Kara Region works in both directions. Passengers arriving from Europe get a first taste of Togo; outbound guests get something they will remember from the north.
Tell us the headcount and any restriction. We keep the seasonal fruit and the spicier sauces separate, so the table stays adjustable once the aircraft is airborne.
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.
Niamtougou sits on the high ground of the Kara Region at 1,515 feet, and a business jet landing at DXNG meets dry-season dust before it meets anything else. Private jet catering here is written for the galley you actually have: cold lunches that hold in the drawer, hot dishes with an Oven tag, sauce apart. The same plan covers inflight catering, in-flight catering and aviation catering for crews who plan the trip rather than improvise it, from business aviation catering and executive jet catering to diplomatic flight catering and cabin crew meals.
Corporate teams flying to northern Togo usually need something light and local. Our private jet chef builds a bespoke menu for business jet catering, adapts it for corporate jet catering and charter flight catering, and keeps VIP flight catering simple enough for a one-oven galley. Luxury inflight catering is planned for the guests, not the kitchen.
Official delegations landing at DXNG need predictability. Government flight catering is planned with the delegation's office, head of state flight catering is traced from kitchen to door, and VIP aviation catering is handed over discreetly. For state visit aircraft catering we agree the menu before the slot.
In the Kara Region the local cooking relies on groundnut, fish and shea oil, so allergens hide in sauces rather than on the plate. We name each component, pack it apart, and mark the box by seat number so nothing mixes in the galley. Halal and vegan menus are straightforward here; kosher, gluten free, allergen free, special meals and kids meals are ordered ahead and sealed.
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 Niamtougou the crew is the one place without a restaurant, so crew catering matters. Crew meals are added on request, and they appear on the invoice as their own line. We pack flight crew meals and pilot meals in crew meal boxes, keep cockpit meals simple, and offer different meals for pilots so the captain and the first officer do not share a dish.
FBO catering at Niamtougou is a handover at the aircraft. Catering delivery to the FBO is coordinated with your handling agent; the general aviation terminal opens the door, and ground handling catering stays inside your slot. Handling agent catering at DXNG is a short list: tail, slot, headcount.
A light jet on the Niamtougou apron is usually loaded by hand. For a larger aircraft, galley catering depends on door height and whether a high loader is available on the field, so tell us the type and we plan the airside catering delivery and aircraft provisioning with your handling agent. Boxes are packed to roll or carry, never to wait.
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.
DXNG, also filed as LRL, sits at 1,515 feet and takes general aviation traffic for the north of Togo. Airport catering for the field follows the pace of a quiet terminal: FBO services and ground handling services are arranged through your handling agent, and the order is handed over at the aircraft.
Business aviation at Niamtougou is modest and seasonal, a business aviation hub for the north rather than a crowded one. Crews who plan the trip order inflight catering, in-flight catering and aviation catering ahead, and the ground handling services on the apron keep the handover simple. Business aviation catering and executive jet catering follow the aircraft, diplomatic flight catering follows protocol, and cabin crew meals are ordered with the flight; crew meals themselves are a line on the order, nothing more.
Togolese customs apply to imported food, so fresh produce arriving by air may be held or refused at DXNG. Your handling agent and the ground handling services on the field can confirm the current rules. Ordering locally avoids the question: the food is prepared in Togo and handed over at the aircraft.
Average rating from the cabin crew and pilots we cater for.
“An order of a breakfast basket with individual preserves for 9 people at Niamtougou International Airport had to be organised around a small galley worktop. I asked The Galley Girls for the breakfast portions in clearly marked packs, with garnishes supplied separately for plating on board. The crew provisions stayed together in one group, so another crew member could follow the same plating sequence. The cabin service sequence stood out more than any sales pitch about vip inflight catering.”
“The cabin briefing at DXNG included 6 passenger meals, a request for prawn salad and small fruit plates, and instructions addressing limited fridge space. I wanted clear identification on the fruit plates; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the canapés identifiable helped the colleague taking over service understand the order without another long explanation. I appreciated the emphasis on galley preparation throughout the private jet catering arrangements.”
“Before our guests boarded at LRL, we needed poached fish with steamed rice divided into 2 portions suitable for a revised passenger count. Our handling contact received the order details from The Galley Girls, including how the canapés had been grouped. My main takeaway from this private jet catering services order was the practical approach to meal organisation. The cabin team could match the main courses to the request before moving on to the remaining departure tasks.”
Ordering private jet catering for DXNG starts with the tail. Whether the cabin has a full galley or only a drawer decides what we cook, and the quote is written for that.
The season decides when aircraft leave the Kara Region. A change in the dry-season window does not break the order; we re-time the handover to your slot and handle last-minute requests.
Ask your handling agent about Togolese import rules for fresh food. The simple route is to order the return leg here, ahead, and keep the cabin supplied locally.
Passengers sometimes bring food, yes. For an early morning departure from DXNG we recommend a sealed order, so nothing waits in a hot car.
No, a charter into Niamtougou does not cover the galley. We order the catering separately, invoice it separately, and deliver through the handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
