Private Jet Catering at Vohemar Airport (FMNV / VOH), Vohemar
No more generic menus—private jet catering for VOH adapts to what the season brings, from lighter plates during peak travel weeks to menu flexibility when Vohemar's market shifts with the calendar and your lead time matters most.
He builds menus with vanilla-glazed proteins and coconut-based starches that reflect the northeast coast, and each dish is engineered to hold texture through the sector lengths typical of Vohemar departures—regional hops to Antananarivo or longer runs toward the Indian Ocean islands. Cold platters remain crisp under gel packs, hot mains reheat without weeping, and breakfast boxes are assembled less than three hours before your crew briefs. The rhythm here is dictated by fishing schedules and airstrip access, not a printed catalogue.
Chef Ravi Costa brings refined culinary artistry to private aviation, combining classical French techniques with contemporary global influences. His expertise in crafting sophisticated menus for discerning travelers has established him as a sought-after specialist in high-altitude gastronomy.
The market dictates the menu week to week — what arrives fresh determines what can be plated, and lead times lengthen during peak travel periods. To order private jet catering for a departure from VOH, send your passenger count, dietary requirements, and departure slot; you will receive a private jet catering quote with delivery time and menu options that suit the season. Late changes are absorbed where the production schedule allows, and crews are briefed on oven capacity and refrigeration limits for their aircraft type before the order is packed.
.jpeg&w=3840&q=75&dpl=dpl_Fv5du6GTgexfv6YnNuonPe6KCUdJ)
Jet catering Vohemar — kitchen and production
No menu gets locked in months ahead. The kitchen preparing your private jet catering at VOH works with what the season offers, adjusting each order to the market and your departure slot. During peak weeks, lead times tighten—typically forty-eight hours ensures availability across all stations, including pâtisserie and garde-manger. Every dish is cooked same-day, timed against your flight, then sealed and labeled with full allergen detail. Cold-chain protocol runs unbroken from plating through airside handover. Dedicated cold rooms hold backup inventory when Vohemar Airport sees charter volume rise. Your business aviation catering moves with the calendar, not against it.
Private jet catering menu at Vohemar Airport
For a departure from Vohemar Airport, you can order breakfast service, cold plates that hold across longer legs, mains that reheat in the galley, and crew meals on the same order. Each dish is portioned to the seat count you provide, and allergens are labelled on every item — gluten, dairy, shellfish, nuts, and sesame all noted in writing. The menu is built to the cabin you are operating and the service window your crew has between take-off and cruise.
Served cold, holds four hours under refrigeration, contains fish and may contain sesame.
Reheats in a galley oven at 160°C for twelve minutes, gluten-free, contains celery.
Served at cabin temperature, holds six hours, contains gluten, dairy, and egg.
Three of the dishes the Vohemar 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 Vohemar Airport
Airside delivery and flight catering logistics at Vohemar
Your handling agent coordinates the airside transfer, and our badged drivers meet them at the time you set. VIP flight catering and charter flight catering both move through the same temperature-controlled run, delivered to your FBO or ramp-side at the aircraft door. For short sectors with tight turnarounds, the load is packed to open fast — trays stacked in sequence, refrigerated items separated, and everything handed over with time to spare. High loader capability is confirmed at the time of order for larger cabin types with galley doors at height.
.jpeg&w=3840&q=75&dpl=dpl_Fv5du6GTgexfv6YnNuonPe6KCUdJ)
Inflight menus for departures from VOH
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.
“Everything was easy to organize for the flight in this country for VOH / FMNV. The food quality was very good and delivery was perfectly timed.”
“We received a fast confirmation for the order in this country via Vohemar Airport (FMNV). Replies were fast, pricing was clear and delivery was reliable.”
Private jet catering at Vohemar Airport — questions
Vohemar Airport operates with a single handling agent rather than competing FBOs. We coordinate inflight catering at FMNV directly with that agent and, when ramp access is granted, deliver to your aircraft. Confirm the handler's name when you file your flight plan, and we'll sync the handover.
Typical minimum notice is six hours for cold menus and eight hours when hot cooking is required, though same-day requests depend on kitchen workload and road conditions between Nosy Be and Vohemar. Contact us as soon as your departure slot firms up, and we'll confirm feasibility within the hour.
Yes. Chef Ravi Costa prepares gluten-free, dairy-free, vegan, kosher-style and low-FODMAP menus using separate cutting boards and dedicated cookware. Every allergen is listed on the tray label in plain language, and we can provide ingredient breakdowns for your passenger manifest if needed.
High-loader capability for aviation catering at FMNV is confirmed at the time of order and depends on equipment availability from the handling agent. For aircraft requiring door-sill heights above two metres, we arrange the loader in advance; smaller jets receive catering via trolley or manual handover at the cabin door.
Send your departure time, passenger count, dietary notes and aircraft type by email or phone. We'll return a proposed private jet catering menu within two hours, confirm pricing and delivery slot, and issue a final manifest twenty-four hours before wheels-up. Changes are possible up to four hours prior, subject to kitchen and delivery schedules.
Private jet catering for Vohemar Airport (VOH/FMNV), handled.
Send your flight brief now — the Vohemar kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →