Private Jet Catering at Blaise Diagne International Airport (GOBD / DSS), Dakar
Across morning departures and late long-haul slots, private jet catering for DSS is timed to your flight schedule. Orders are prepared in a dedicated kitchen and delivered airside to Dakar operations with cold-chain control.
The drive allows him to start production early and still meet morning departure banks, but it also means he confirms each slot with handling agents the evening before to avoid airside access delays. He keeps thiof—Senegal's signature white fish—on standby during the November-to-June season, filleting it to order and packing it on ice for cold service or sous-vide for galley reheating. Long sectors to Europe and the Middle East require plating that holds structure under refrigeration for eight or ten hours, so he plates proteins separately, seals sauces in ramekins, and includes reheating cards calibrated to the aircraft type. His private jet catering adapts to the galley you actually have, not the galley he wishes you had.
Theo Costa brings refined culinary expertise to private aviation, transforming high-altitude dining into an art form. With a passion for elegant presentation and sophisticated flavor profiles, he crafts bespoke menus that reflect each client's refined tastes and dietary preferences.
When departure peaks are concentrated in the morning or around long-haul evening slots, production is timed to the published schedule. To order private jet catering for Blaise Diagne, allow a lead time of forty-eight hours; shorter notice is accommodated where kitchen capacity permits. A private jet catering quote is prepared once you confirm passenger count, dietary requirements, and slot. Late changes—an additional seat, a substituted dish—are absorbed up to twelve hours before delivery, subject to availability. Crews are briefed on oven capacity and refrigeration limits for the aircraft type you operate.
Jet catering Dakar
For departures scheduled throughout the day at Blaise Diagne International Airport, private aviation catering is timed to match your slot. The kitchen preparing your order works to a same-day production schedule: orders are confirmed, sourced, and cooked within hours of wheels-up at DSS. Cold rooms hold protein, dairy, and prepared components under documented temperature control. Garde-manger and pâtisserie posts plate to your manifest; each tray is sealed immediately after assembly, labeled with allergen data, and logged into the cold chain. Business aviation catering for early departures begins before dawn; late long-haul and weekend charter loads are built to the same protocol.
Private jet catering menu at Blaise Diagne International Airport
You may order breakfast trays, cold plates that hold across a transatlantic leg, hot mains portioned for galley reheating, and crew meals on the same run. Each item is labelled with allergens—dairy, gluten, shellfish, nuts—so cabin crew can brief passengers accurately. Portioning follows seat count; additional servings for longer sectors or second-service requirements are packed separately and marked for timing.
Served cold, holds six hours in refrigerated stowage, contains fish and may contain sesame.
Reheats in a galley oven at 160°C for twelve minutes, contains gluten.
Served at cabin temperature, holds throughout the flight, contains dairy, eggs, and gluten.
Three of the dishes the Blaise Diagne 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 Blaise Diagne International Airport
Airside delivery of flight catering at Blaise Diagne
Packed in temperature-controlled cases, VIP flight catering and charter flight catering for DSS are delivered airside by badged drivers. Handover is made at your FBO or directly at the aircraft door, timed to your fuelling and pre-flight checks. High loader access is confirmed at the time of order for wide-body galleys where available. Blaise Diagne operates with limited on-site infrastructure; delivery runs are coordinated in advance to meet shorter handling windows. Cold chain is maintained door to door, and the driver confirms receipt with your nominated ground contact before departure.
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FBOs and handling agents at Blaise Diagne International Airport
We deliver to the FBO or handling agent you nominate. Tell us which one when you order — we coordinate the handover directly with them.
- 2AS - AIBD Assistance Services
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
Inflight menus prepared for departures from DSS
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.
“The order was confirmed without delay in this country for GOBD. Communication was excellent and the food arrived fresh and on time.”
“We received a fast confirmation for the order in this country via DSS / GOBD. The order process was simple and everything arrived as requested.”
Private jet catering at Blaise Diagne International Airport — questions
We deliver inflight catering at GOBD to the main FBO terminal and, where handling permits, directly to the aircraft stand. Your flight operations team will confirm the exact handover point when they file the ground-handling request, and we coordinate with the local agent to ensure airside access and timing align with your departure slot. See the FBOs and handling agents at Blaise Diagne International Airport →
When our production schedule has capacity, we can typically accept orders on the same day, particularly for cold platter or breakfast service. Lead time depends on menu complexity, passenger count, and current kitchen load; your account manager will confirm feasibility as soon as you share flight details.
Yes. We prepare gluten-free, lactose-free, vegan, kosher-style, and halal meals using dedicated prep areas and labelled storage. Every dish is tagged with its allergen profile—cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame, sulphites, lupin, molluscs—and we include ingredient cards in each delivery for crew reference.
High-loader capability for aviation catering at GOBD is available where the handling agent provides the equipment and confirms access in advance. We carry the insulated containers and coordinate timing with ground ops; your flight support team should request high-loader provision when filing the handling order, and we'll adapt our delivery workflow accordingly.
Email your departure time, passenger count, and any menu preferences or dietary restrictions to your account manager, or use the online order portal if your company has one set up. We'll send a proposal with pricing, confirm the delivery window, and issue a final manifest twenty-four hours before departure. Changes are possible up until production starts, and we'll always tell you honestly what can and cannot be adjusted.
Private jet catering for Blaise Diagne International Airport (DSS/GOBD), handled.
Send your flight brief now — the Dakar kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →