Private Jet Catering at Bata International Airport (FGBT / BSG), Bata
Your inflight catering at BSG is prepared in Bata's dedicated private aircraft catering kitchen, transferred airside under full temperature control, and delivered to your aircraft in coordination with handling schedules and slot availability.
BSG departures are covered by Mateo Haddad, who cooks each order to the brief you send and packs it for the galley configuration you specify. Cabin crew no longer chase separate suppliers for passenger service and crew meals, guess whether a dish will fit the oven, or cross-check allergen lists by hand at the aircraft door. Mateo labels every item with reheating instructions and allergen warnings, delivers everything in a single airside run, and stays available by phone from the moment you place the order until your departure is catered and signed off.
Chef Mateo Haddad brings refined culinary artistry to private aviation with mastery in contemporary Mediterranean cuisine. His innovative approach seamlessly blends traditional techniques with modern presentation, delivering exceptional dining experiences tailored to the most discerning travelers at altitude.
Individual trays suit single-aisle cabins; family-style platters work when the galley has counter space and the flight profile allows plating in the air. You order private jet catering by sending your departure time, passenger count, and any allergen notes; the private jet catering quote returns within two hours during business days. Standard lead time is 24 hours; tight-turnaround requests are assessed against the production schedule and the morning delivery run. Late changes to headcount or dietary requirements are absorbed up to four hours before wheels-up, provided the kitchen has not yet packed your order.
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Jet catering Bata
Plating follows the cabin configuration you specify. Private aviation catering for BSG is prepared in a dedicated facility equipped with temperature-controlled cold rooms, separate pâtisserie and garde-manger posts, and sealed packaging timed to your departure slot. Individual trays are assembled for smaller cabins where galley space is limited; family-style platters suit larger configurations or shared service. Portioning reflects your passenger count and trolley fit, ensuring meals arrive ready to serve without replating. Business aviation catering at Bata International Airport follows documented allergen protocols on every label, cold-chain control from kitchen to handover, and same-day production capacity when lead time permits.
Private jet catering menu at Bata International Airport
You can order breakfast—pastries, sliced fruit, yogurt pots—cold plates that hold without refrigeration for up to four hours, mains designed to reheat in a galley oven, and crew meals packed separately with the same attention to labelling. Every item carries its allergen statement printed on the lid or the wrapper, so cabin crew can brief passengers without opening packaging. Portioning follows your seat count; you specify whether you need individual service or shared platters, and the kitchen adjusts quantities to match galley capacity.
Reheats in fifteen minutes at 160°C, serves hot, contains fish and may contain traces of shellfish.
Served cold, holds four hours without refrigeration, contains mustard and celery.
Served at cabin temperature, holds six hours, contains gluten, dairy, and egg.
Three of the dishes the Bata International Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.
See the full menu →Every item is packed with reheating and plating notes for your cabin.
Ramp delivery and handling at Bata International Airport
Airside delivery and ramp handover at Bata International
Three delivery runs cover the morning departure window, each timed to your slot. Badged drivers bring VIP flight catering and charter flight catering orders airside in temperature-controlled vehicles, handing over at the ramp or through your FBO as you specify. For larger cabins, high loader access is confirmed at the time of order where the apron layout permits. The same vehicle that brings passenger service delivers crew meals, lowering the number of supplier contacts your handling agent manages. Cold items stay below 4°C from kitchen to galley; hot dishes travel in insulated carriers and reheat to serving temperature in your onboard oven.
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Flight catering menu planning for departures from BSG
Beyond catering
The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.
Cabin arrangements delivered with the catering, conditioned to last the flight.
Sourced to your list, chilled or cellared, ready to serve.
Cabin linen and crew pieces collected, laundered, returned pressed.
China, glassware and galley equipment washed and repacked between legs.
Your equipment and stock held at the kitchen until the next leg.
Pantry staples and fine grocery restocked for the days ahead.
One brief, one delivery — a reply typically within 30 minutes.
“A smooth and simple ordering experience in this country for Bata International Airport (BSG). Communication was excellent and the food arrived fresh and on time.”
“Coordination for the flight was smooth in this country via FGBT. Replies were fast, pricing was clear and delivery was reliable.”
Private jet catering at Bata International Airport — questions
We deliver inflight catering at FGBT to the handling agents and FBO operators on the airfield, coordinating with your ground handler to confirm access windows and handover points. If your aircraft parks on the main apron, we arrange ramp-side delivery; if you're using a dedicated lounge or crew facility, we hand off there. Confirm your handler's name when you place the order, and we'll synchronise the transfer.
Same-day private jet catering is typically feasible at Bata International Airport when the order reaches us before mid-morning and the menu draws on standing prep—chilled platters, pre-portioned mains, baked goods from the morning batch. Timing depends on slot availability and airside access windows; we confirm feasibility as soon as you brief the departure time and passenger count.
Yes. Provide full details—allergens to avoid, religious or medical restrictions, texture preferences—when you order, and we'll adapt recipes or prepare separate sealed trays. Every dish is labelled with its allergen profile, and crew receive a printed summary at handover. Cross-contamination controls are standard in our Bata kitchen: separate boards, dedicated utensils, and documented cleaning between runs.
High-loader capability for aviation catering at FGBT is available where ground-support equipment can be confirmed in advance. Bata International Airport has limited high-loader trucks; we coordinate with your handling agent at the time of order to verify availability and schedule the lift. If a high loader isn't available, we arrange handoff via airstairs or crew door, packed for easy stowage.
Contact us with your departure date and time, passenger count, preferred menu style, and any dietary needs. Include your aircraft registration, handling agent, and slot reference if available. We'll confirm feasibility, provide a costed proposal, and lock production into our kitchen schedule once you approve. Payment and final headcount are due twenty-four hours before departure, though we accommodate later changes where the brief allows.
Private jet catering at Bata International Airport — one message away.
Send your flight brief now — the Bata kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →