01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — San Pedro, Côte d'Ivoire
Private jet catering, VIP flight catering and airline catering at San Pedro (DISP / SPY)
SPY (IATA) · DISP (ICAO)
A 1,900 metre runway at San Pedro takes narrow-body operators on scheduled, charter, VIP and government rotations, and every one of them boards from a sealed hi-loader rather than a cart left at the foot of the stand. AERO GOURMET runs inflight catering, in-flight catering and wide-body-standard uplift here, produced off site and staged to reach galley height on the ramp for aviation catering in Côte d'Ivoire and in-flight catering at DISP.
1,900 m
Longest runway
Narrow-body
Largest aircraft handled
1
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — San Pedro
Inflight catering with hi-loader boarding at DISP
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering timeline, order to boarding, at San Pedro airport
Flight catering sealed and logged to the stand at SPY
Every catering uplift bound for San Pedro starts as a sealed load, not a delivery left on the apron. Ramp access is held on our own clearance, so the cart moves from kitchen to stand without changing hands at the edge of the airside boundary. That single custody chain is what lets a narrow-body turnaround here hold its schedule under pressure.
Between our kitchen and the stand at San Pedro sit screening, an escort and apron traffic, and we plan every catering uplift against the worst of those three rather than the average. The cart is sealed before it leaves the kitchen, logged again at the galley door, and the crew that hands it over is the same crew that sealed it. That single chain of custody, kept unbroken from kitchen to galley, is what a protocol officer or an ops desk actually checks before they sign for a load of galley catering at San Pedro.
One sealed cart, one custody chain, one signature at the galley door.
Flight kitchen and crew meals for San Pedro (SPY)
Pilot meals and cleared production crews for DISP
The flight kitchen that provisions San Pedro runs hot production, pastry, a cold larder and a protocol line under one roof, held to a single cold chain from mixing to seal. Airport catering at SPY and airport catering at DISP are planned from that one production line rather than split across satellite units, which keeps a narrow-body rotation on one HACCP standard from tray assembly to cart close. Every batch produced for the flight kitchen at SPY carries the same documentation, whatever the cabin it is destined for.
The team that handles government flight catering at San Pedro is the same named crew every rotation: security clearance on file, listed on the access roster, and trained to household service standards before they touch a sealed uplift. That continuity matters more than headcount on a single-stand field, where the same hands close the cart, escort it and hand it over at the galley door. Nothing about a household or a delegation moves through a rotating pool of casual staff here.
Halal airline meals and special meals at San Pedro, Côte d'Ivoire
Royal flight catering standards per cabin at San Pedro airport
AERO GOURMET writes every menu to the cabin it boards and the mission it flies, not to a single fixed offer repeated on every rotation. Local sourcing draws on Côte d'Ivoire's coastal produce — fish, tropical fruit, dairy landed through the region — worked into a specification rather than a fixed dish list, and adjusted with the season where the ingredient calls for it. Inflight catering at San Pedro is documented per passenger for allergen, halal, kosher and medical requirements, labelled by cabin before it is sealed. That labelling travels with the cart, not as a separate note handed over afterwards.
First & VVIP cabins
First and VVIP cabins at San Pedro: VIP flight catering plated to a written specification, with à-la-carte service available on request at the stand. The standard travels intact whether the movement lands at the airport name, at SPY, or on a household rotation.
Business cabins
Business cabins at DISP: multi-choice hot service built in galley-ready tray sets, sized to the aircraft fitted at the stand. Crew meals and pilot meals are boxed separately to the roster, so cabin crew meals never share a tray set with the cargo they serve.
Protocol & dietary
Household, religious and medical requirements are documented per passenger at San Pedro, covering halal and kosher sets and the full range of IATA special meal codes. Every one of those trays is produced on a separate line and sealed before it leaves it, which is what keeps inflight catering at SPY auditable meal by meal.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Cold chain and HACCP for aircraft catering at San Pedro
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at San Pedro
San Pedro operates a single narrow-body stand off one runway, which turns scheduled, charter and government movements through the same piece of ramp rather than spreading them across parallel gates. That concentration makes documentation the constraint here, not volume: a delegation on the same rotation as a scheduled service still needs its own sealed uplift and its own paperwork trail, worked through one stand rather than through separate aprons.
The uplift reaches the aircraft by hi-loader, boarded directly to galley height rather than left at the foot of the stand, on a route held under our own ramp access from the flight kitchen to the airside boundary. Airline catering at DISP and airport catering at San Pedro are planned stand by stand rather than gate by gate, because the single stand is the one point every movement passes through. Inflight catering in San Pedro and in-flight catering at SPY both run off that same route, whatever the mission behind them.
One coordinator carries the rotation from seal to signature, so aviation catering in San Pedro closes on a single handover rather than a chain of separate ones.
VVIP catering alongside scheduled flights at DISP
01
Government and state flight catering at SPY
A single narrow-body stand means a delegation shares its ramp footprint with whatever else is scheduled that day, so sequencing the load matters as much as sealing it. Government flight catering at San Pedro covers state visits and official delegations: the protocol file documented per passenger, security-cleared staff on the access list, and catering at DISP sealed before it leaves the kitchen for any head of state movement on the rotation.
Government & state flights →
02
Royal and VVIP flight catering at San Pedro
One narrow-body reference code holds this field to a single stand, which forbids splitting a household rotation across separate gates and forces every movement through the same ramp routing. Royal flight catering at SPY covers private airliners — BBJ, ACJ, wide-body VIP configurations — held to a written household specification kept on file between movements, with halal and other royal household requirements produced on request and catering at SPY sealed to the same standard every time.
Royal & VVIP flights →
03
Charter and ACMI flight catering at DISP
Our kitchen stages a full three-cabin load against the single narrow-body stand at San Pedro, counted off the loading sheet before the hi-loader ever reaches the aircraft. Charter flight catering at SPY covers ACMI and wet-lease operators, group movements and special missions, with charter flight catering in San Pedro staged in the order the galleys are laid out on each multi-leg rotation, whatever the season or mission type behind it.
Wide-body charter →
04
Airline and ad hoc catering at San Pedro
At a station built around one narrow-body reference code, a diversion or a technical stop still has to clear the same stand as the scheduled service ahead of it. Ad hoc airline catering at San Pedro covers carriers running this field as an outstation, with outstation catering in Côte d'Ivoire, diversion catering and AOG uplift worked off the same duty roster across a multi-leg rotation; crew meals at SPY and crew meals in San Pedro travel boxed separately, and ad hoc catering at SPY closes on the same signed handover as a scheduled load.
Commercial airlines →
05
Private jet and FBO catering at San Pedro
A single narrow-body stand at San Pedro carries business aviation on the same ramp as scheduled and charter traffic, with no separate apron to route it through. Private jet catering in San Pedro reaches the FBOs on the field and the GA terminal on the same cold chain and the same paperwork as an airline uplift, so business aviation catering and FBO catering never fall back to a lower standard than a wide-body rotation.
Private jets →
Charter flight catering trusted by operators at San Pedro (SPY)
Flight departments on jet catering at San Pedro (SPY)
Government flight department
Royal household
Charter operator
Scheduled airline
“For a last-minute requirement at San Pedro (SPY/DISP), we contacted them as our airline catering broker. They understood airline operations and kept communication short, clear, and useful. Very convenient for operational coverage. That made the turnaround easier for both the flight crew and the team on the ground. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Charter operator
Fiona — Flight Operations Specialist
“We used the service for private jet catering in San Pedro on a VIP rotation through SPY/DISP. The order was confirmed quickly, delivered on time, and packed exactly as requested for the aircraft. I would use them again for another flight from San Pedro. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Scheduled airline
Adriana — Outstation Manager
“We had several special meal codes on our order at San Pedro (SPY/DISP) and everything was handled correctly. All requirements were followed and the cabin crew could see immediately which meal belonged to which passenger. That attention to detail makes a big difference onboard. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★☆Private jet operator
Sara — Cabin Operations Lead
Airport catering facts for San Pedro (DISP / SPY)
| Datum | Value |
|---|---|
| Longest runway | 1,900 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | DISP |
Business jet catering questions at San Pedro, Côte d'Ivoire
Diversion catering and ramp questions at San Pedro, Côte d'Ivoire
What operations gets asked every week about San Pedro.
Ask operations directly →San Pedro — how much does airline catering cost for a rotation through this station?
The sealed cart carries the specification, not a fixed price: airline catering cost at San Pedro depends on cabin count, menu specification and the loading window requested, and our desk returns a quotation once those are confirmed.
How far does airline catering at San Pedro travel before it reaches the aircraft?
The hi-loader standard we hold governs the answer: airline catering here moves by airside delivery on a hi-loader straight to galley height, with no handoff at the foot of the stand.
What governs VIP flight catering and government flight catering at SPY?
There is a single named protocol line at this station, so VIP flight catering and government flight catering at SPY run under the same access-controlled procedure, whatever the mission.
Do you deliver private jet catering to the FBOs and the GA terminal at DISP?
Yes, on the same cold chain and paperwork as an airline uplift, with private jet catering and FBO catering reaching every FBO on the field and the GA terminal alike.
Commercial aviation catering near San Pedro
DJO / DIDL
Daloa
Côte d'Ivoire · 228 km from San Pedro
Airline & VIP flight catering →
SNI / GLGE
Greenville
Liberia · 268 km from San Pedro
Airline & VIP flight catering →
ASK / DIYO
Yamoussoukro
Côte d'Ivoire · 279 km from San Pedro
Airline & VIP flight catering →
Aircraft catering quote for San Pedro
Request a quote
Send us your catering needs for SPY
San Pedro (SPY / DISP)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for San Pedro, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at San Pedro (SPY)