01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Yamoussoukro, Côte d'Ivoire
Airline catering, VIP flight catering and private jet catering — Yamoussoukro (DIYO / ASK)
ASK (IATA) · DIYO (ICAO)
A wide-body reference code at Yamoussoukro means the ramp is built for the largest aircraft flying, and the kitchen plans around that fact rather than around a smaller one. AERO GOURMET runs inflight catering and in-flight catering here on the same hi-loader boarding used for the heaviest uplift, taking the tray sets straight to galley height instead of leaving them at the foot of the aircraft.
3,000 m
Longest runway
Wide-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 — Yamoussoukro
Wide-body aviation catering at Yamoussoukro airport
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window for Yamoussoukro (ASK) departures
Flight catering sealed and logged to the stand at DIYO
Ramp access is what a loading window at Yamoussoukro is actually built around, not a promise printed on a schedule. Every catering uplift here moves from a sealed cart across the apron to the galley door, on the same route the ground crew already works for the turnaround. The sequence is fixed before the aircraft is on stand, so the loading window holds whether the rotation is scheduled or called in with short notice.
The convoy between our kitchen and the stand is the part of a galley catering run that carries the risk, not the food sitting sealed inside it. At Yamoussoukro that means screening, an escort onto the ramp, and apron traffic worked around the aircraft already on stand, and we plan every catering uplift against the slowest of those, not the fastest. Chain of custody runs on a temperature log opened when the cart is sealed at the kitchen and closed again at the galley door, with a signature taking responsibility at each end.
Boarded on schedule, not delivered and hoped for at the foot of the aircraft.
Flight kitchen and crew meals for Yamoussoukro, Côte d'Ivoire
Cargo crew meals produced to the same standard at Yamoussoukro airport
A wide-body reference code sets the scale a flight kitchen has to plan against, and airport catering at Yamoussoukro is built on that scale rather than on a smaller estimate. Hot production, pastry, a cold larder and a protocol cell sit under one roof, run to HACCP, feeding the tray sets and the crew sets onto the same loading sheet. Airport catering in Côte d'Ivoire runs through this flight kitchen at DIYO, which is where the cold chain begins for every rotation out of ASK.
Government flight catering at this reference code is worked by the same named team on every rotation, not a rotating pool pulled in for one movement. Security clearance sits on file for each of them, access lists are checked before the cart moves, and the household service standards for a royal or state movement are trained rather than issued on the day. That team also carries the chain of custody paperwork that travels with a sealed uplift, signed at both ends of the ramp.
Halal airline meals and special meals at DIYO / ASK
Royal flight catering standards per cabin at Yamoussoukro (ASK)
Inflight catering at Yamoussoukro is planned to the cabin and the mission before it is planned to the season, and the season still sets the produce list underneath it. Fish, dairy and orchard fruit from the surrounding country move through the kitchen in general terms, never as a named dish or a fixed formula, so the menu can turn week to week without turning the tray standard. VIP flight menu and charter flight menu work sit on the same production line as the main-cabin run, only the specification changes. Every allergen, halal, kosher and medical set is documented per passenger and per cabin before it is sealed, so the galley receives a labelled tray set rather than an assumption.
First & VVIP cabins
First and VVIP cabins here are plated to a written specification rather than to a fixed menu, so caviar service and à-la-carte requests can be built to a standing order without reopening the whole production line. VIP flight catering at Yamoussoukro is filed against that order before the aircraft is on stand, and the presentation travels with the same paperwork as the rest of the uplift.
Business cabins
Business cabins at ASK run on multi-choice hot service built to a written cabin specification, boxed into oven-ready formats sized to the galley fitted to the aircraft on stand. Crew meals travel on the same loading sheet, with cabin crew meals and pilot meals boxed separately and matched to the roster rather than to the passenger count.
Protocol & dietary
Household, religious and medical requirements are documented per passenger before the cart is sealed, and inflight catering at DIYO produces halal and kosher sets against the IATA special meal codes rather than against a general guess. Each set is built on a separate line and closed off before it reaches the rest of the uplift, so a coded meal never mixes with the standard tray run.
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
Aircraft catering under HACCP control at Yamoussoukro
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 ASK
A wide-body reference code at Yamoussoukro puts government, charter and scheduled movements on the same single runway, and that mix turns catering into three different problems at once: a delegation is a documentation problem, a peak arrival is a capacity problem, and a repeat charter rotation is a repetition problem the kitchen has to hold steady on. Airline catering at ASK is planned against whichever of those the rotation actually presents, not against a generic schedule.
The uplift moves from our flight kitchen across the apron to the stand, sealed for the transfer and boarded by hi-loader to galley height rather than left at the foot of the aircraft. Ground handling on the ramp works to the same timing the aircraft's own turnaround runs on, so in-flight catering at ASK and airport catering in Yamoussoukro sit on one shared clock instead of two separate ones.
Aviation catering at Yamoussoukro is committed to one coordinator per rotation, sealed carts logged at both ends, and a signed handover that closes the loop before departure, inflight catering at ASK included.
Scheduled, charter and VVIP catering at Yamoussoukro airport
01
Government and state flight catering at DIYO
The 3000 metre runway at Yamoussoukro takes the aircraft a state movement typically flies, which is what lets a head of state rotation be planned here without a workaround. Government flight catering follows with the protocol file documented per passenger, security-cleared staff on the ramp, and the uplift sealed at the kitchen before it moves.
Government & state flights →
02
Royal and VVIP flight catering at ASK
A private airliner sized to a BBJ or an ACJ is what the 3000 metre runway at Yamoussoukro is built to take, boarding on the same wide-body reference code as any other movement here. Royal flight catering runs from a written household specification kept on file between movements, with VVIP requirements and halal sets produced on request rather than improvised on the day.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Yamoussoukro
Across the single runway at Yamoussoukro, the 3000 metre length is what lets a full wide-body charter turn without restriction on load. Charter flight catering here covers ACMI and wet-lease operators, group movements and special missions, with a full three-cabin uplift counted against the loading sheet and staged to the order the galleys are laid out, charter flight catering in Yamoussoukro and at DIYO worked to the same multi-leg standard.
Wide-body charter →
04
Airline and ad hoc catering at DIYO
A wide-body reference code holds at DIYO, and our kitchen plans every rotation against that scale rather than against a lighter one. Carriers running Yamoussoukro as an outstation call on ad hoc airline catering for a single arrival, on outstation catering for a standing route, and on diversion catering or technical stop catering when the schedule breaks, with AOG covered on the same multi-leg roster and crew meals boarded from the same kitchen.
Commercial airlines →
05
Private jet and FBO catering at ASK
Sequencing a business jet alongside wide-body movements is the constraint a single reference code sets at Yamoussoukro, and it is worked around rather than left to chance. Private jet catering in Yamoussoukro reaches the FBOs on the field and the GA terminal through our dedicated branch, on the same cold chain and paperwork as an airline uplift, business aviation catering and business jet catering included, FBO catering handled from the same kitchen.
Private jets →
Airline catering services trusted at Yamoussoukro (ASK)
Flight departments on jet catering at Yamoussoukro, Côte d'Ivoire
Government flight department
Royal household
Charter operator
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Scheduled airline
“We used group charter catering at Yamoussoukro (ASK/DIYO) for a team charter and had a good experience. Final numbers changed late and the team adjusted without making the process difficult. The crew was happy with the organization. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Private jet operator
Faris — VIP Flight Operations Manager
“For an urgent mission at Yamoussoukro (ASK/DIYO), the team supported us with military charter catering. The team understood that reliability mattered more than complexity and stayed flexible until uplift. A good experience under difficult timing conditions. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Charter operator
Olivia — Trip Operations Manager
“We used the team at Yamoussoukro (ASK/DIYO) for cargo airline catering on a night operation. They respected the unusual timing and kept communication direct with our ops team. Good service for freighter crews and odd-hour schedules. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Scheduled airline
Mateo — Duty Station Manager
Yamoussoukro (DIYO / ASK): airport catering data
| Datum | Value |
|---|---|
| Longest runway | 3,000 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | DIYO |
Aircraft catering questions at DIYO / ASK
Technical stop catering questions at DIYO / ASK
What operations gets asked every week about Yamoussoukro.
Ask operations directly →Where at DIYO are halal, kosher and SPML meals documented?
Each special meal is logged against the IATA special meal codes at the point it is sealed, so halal, kosher and other coded sets carry their own paperwork through to the galley.
When can private jet catering reach the FBOs and the GA terminal at Yamoussoukro?
Once a rotation is confirmed, FBO catering is dispatched to whichever FBO or the GA terminal is handling the aircraft, on the same cold chain and paperwork as an airline uplift.
Is there a fixed lead time for an order at Yamoussoukro Airport?
The coordinator on duty confirms how far in advance to place a standing order and how late a specification can still change, since that depends on the cabin count and the mission.
What does airline catering cost at ASK?
We price against the cabin count, the specification and the loading window rather than a published list, so the desk comes back with a quotation once those are confirmed.
Which protocol governs VIP flight catering and government flight catering at DIYO?
The loader and the sealed cart follow the same route for every movement, with government flight catering and VIP flight catering documented per passenger under one protocol file.
How does airline catering reach the aircraft at Yamoussoukro?
Yamoussoukro is worked by hi-loader, with every uplift boarded through the galley door on an airside delivery route rather than left at the foot of the aircraft.
Commercial aviation catering near Yamoussoukro
BYK / DIBK
Bouaké
Côte d'Ivoire · 98 km from Yamoussoukro
Airline & VIP flight catering →
DJO / DIDL
Daloa
Côte d'Ivoire · 123 km from Yamoussoukro
Airline & VIP flight catering →
ABJ / DIAP
Abidjan
Côte d'Ivoire · 242 km from Yamoussoukro
Airline & VIP flight catering →
Inflight catering quote for ASK
Request a quote
Send us your catering needs for ASK
Yamoussoukro (ASK / DIYO)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Yamoussoukro, 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 Yamoussoukro (ASK)