Private Jet Catering at Bitam Airport (FOOB / BMM), Bitam
Your inflight catering at BMM is prepared in Yaoundé and delivered airside to Bitam Airport, with cold-chain control and menus that draw on seasonal produce from the northern Woleu-Ntem region.
Aviation catering at BMM demands timing precision: most departures are morning slots toward Libreville or cross-border into Cameroon, leaving narrow windows for delivery. Haddad sources plantain and smoked bonga from Yaoundé's Mfoundi market, then plates them for cold hold or galley reheat, knowing that mid-size cabins departing Bitam often lack high-capacity ovens. Cassava-based sides and tropical fruit salads withstand equatorial ground temperatures and cabin pressure shifts on sectors that may exceed three hours. His kitchen pre-chills all components to below four degrees Celsius before sealing, so the meal arrives stable and ready for immediate boarding or short-term FBO refrigeration if the aircraft is delayed on stand.
Lucas Haddad is a classically trained Private Jet Chef specializing in contemporary French cuisine with Mediterranean influences. His culinary expertise combines refined techniques with creative presentations, delivering exceptional dining experiences tailored to the sophisticated tastes of discerning clientele at altitude.
One order covers the fleet. An operations agent working across multiple departures contacts a single kitchen, confirms the private jet catering quote, and receives oven and refrigeration guidance for each aircraft type on the schedule. To order private jet catering for a departure from BMM, allow seventy-two hours' lead time; late changes are absorbed where production has not yet started. Delivery runs align with your slot list, and crews are briefed on galley capacity and allergen labelling before pushback.
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Jet catering Bitam prepared in Yaoundé
One order across your entire fleet—rather than managing separate suppliers at every stop, your private aviation catering for BMM is handled through a single point of contact. The kitchen preparing your order works with dedicated cold rooms, same-day cooking capacity, and documented allergen protocols on every label. Plating is timed against your departure slot, sealed immediately after assembly, and moved under cold-chain control from post to ramp. Whether you operate a single leg or coordinate multiple aircraft, the same standards apply: garde-manger and pâtisserie posts staffed for business aviation catering demands, high loader capability where available for BBJ and ACJ configurations, and labelling that meets your crew's pre-flight checks. Coverage extends across every airport we cover, coordinated through the operations team at Bitam Airport.
Private jet catering menu at Bitam Airport
You can order breakfast trays that hold through early departures, cold plates built to travel across long legs, mains portioned for galley reheating, and crew meals on the same run. Every item carries literal allergen labelling. Portioning follows your passenger count, and dishes are chosen for their tolerance of time and temperature between the ramp at Bitam and the moment you serve.
Served cold, holds six hours under refrigeration, contains gluten and sulphites.
Reheats in a galley oven at 160°C for twelve minutes, contains celery.
Served at cabin temperature, holds eight hours, contains egg, dairy, and gluten.
Three of the dishes the Bitam 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 Bitam Airport
Airside delivery and high-loader logistics at FOOB
Jet catering at FOOB is delivered by badged drivers in refrigerated vehicles cleared for airside access at Bitam Airport. Our team coordinates with the handling agent to confirm stand allocation and arrival time, then transfers sealed containers directly to the FBO hold or to the aircraft if the door is open and crew are on board. For larger cabin types, high-loader service is available where the airport has confirmed equipment on the day of operation; this is never assumed and must be verified during order confirmation. Temperature logs accompany every load, documenting cold-chain compliance from kitchen departure in Yaoundé through handover at the airstairs. If ground time extends due to slot delays or weather, the FBO can store packs in their cold room until you're ready to board. The platform's compact size means short taxi distances and predictable access, but prior permission is required for all airside movements.
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Fresh produce and seasonal menus for departures from BMM
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.
“Ordering was quick and straightforward in this country for FOOB. The food quality was very good and delivery was perfectly timed.”
“The entire process was reliable and easy to follow in this country via BMM / FOOB. A responsive team with reliable timing and consistent quality.”
Private jet catering at Bitam Airport — questions
We coordinate inflight catering at FOOB through the airport's handling agent, as Bitam does not host dedicated FBO terminals in the commercial sense. Delivery is made airside directly to the aircraft stand or to a designated holding area if the aircraft has not yet arrived. Confirm your handler's contact details when you place the order so we can synchronize access and handover.
Lead time depends on kitchen availability in Yaoundé, road conditions on the two-hundred-kilometre route, and your departure slot at Bitam. Same-day orders are feasible when ingredients are in stock and production capacity exists, but we recommend contact as early as possible to secure your preferred menu and coordinate airside access with the handling agent.
Yes. All allergen declarations are recorded during order confirmation and printed on pack labels. We prepare gluten-free, lactose-free, vegan, and low-sodium menus using separate boards and utensils in the Yaoundé kitchen. If your passenger carries an EpiPen or has severe cross-contact concerns, notify us at the time of booking so we can adjust workflow and sourcing accordingly.
High-loader capability for aviation catering at FOOB is available where the airport confirms equipment on the day of your operation. Bitam's handling infrastructure is limited, and truck availability fluctuates with charter and cargo movements. We verify access during order confirmation and will arrange planeside handover or standard airstairs delivery if a loader cannot be guaranteed.
Contact us with your departure time, passenger count, dietary requirements, and aircraft type. We'll confirm menu options, coordinate delivery with your handling agent at Bitam, and provide a timeline based on production in Yaoundé and road transfer. Payment and final catering details are settled before the kitchen begins prep, ensuring smooth handover on the ramp.
Private jet catering at Bitam Airport — one message away.
Send your flight brief now — the Bitam kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →