01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Victoria, Seychelles
Airline catering, VIP & private jet catering at Victoria (FSIA / SEZ)
SEZ (IATA) · FSIA (ICAO)
The single wide-body reference code at FSIA sets what boards on this ramp: multi-class widebodies loaded on their own stand, not squeezed against a narrow-body slot. AERO GOURMET runs inflight catering, in-flight catering and hi-loader uplift from that stand to galley height, airside, so a full three-cabin load clears the door on schedule.
2,987 m
Longest runway
Wide-body
Largest aircraft handled
1
Runways
2
FBOs on station
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 — Victoria
Inflight catering with hi-loader boarding at Victoria, Seychelles
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering timeline, order to boarding, at FSIA / SEZ
Aircraft catering handover at the galley door, Victoria (SEZ)
Ramp access at SEZ is what decides the loading window, not a countdown clock: the cart clears security and moves straight to the apron rather than waiting at a kerbside drop. Our crews hold the seal from the kitchen door to the galley door, and the hi-loader sets the cart at the exact height the aircraft needs. On the single wide-body stand at Victoria, that sequence runs the same way whether the flight is scheduled, chartered or under protocol.
Between our kitchen and the wide-body stand at FSIA sit the checks any airside movement carries: security screening on the vehicle, an escort onto the apron, and the ordinary traffic of a working ramp. We plan the catering uplift against the slowest of those, not the fastest, so a delegation or a peak departure wave never forces a shortcut in the chain of custody. Temperature is logged when the galley catering is sealed at the kitchen and logged again at the aircraft, and the handover is signed at the door, cart by cart, before the crew moves on to the next rotation.
One seal at the kitchen, one signature at the door, nothing decided in between.
Cargo crew meals and passenger uplifts for Victoria
Airline food supplier crews cleared for Victoria, Seychelles
HACCP governs every stage of production behind Victoria, from the cold larder through hot production and pastry to the protocol line that plates for government and royal moves. Airport catering at SEZ runs from one facility rather than several outstations, which keeps the cold chain unbroken between the kitchen door and the stand. That single-site model is also why airport catering here can turn a diversion or an ad hoc order without splitting the load across two kitchens.
The team assigned to government flight catering at Victoria is the same named crew on every rotation, not a rotating pool pulled in for the day. Each member carries security clearance on file, sits on the access list for the wide-body stand, and is trained to the household paperwork that travels sealed with a VIP or state load. That continuity is what a protocol officer checks before anything else at FSIA.
VIP flight catering and dietary sets at SEZ
Royal flight catering standards per cabin at FSIA / SEZ
Menus at SEZ are built to the cabin and the mission first, and to the calendar second: a First-cabin plated service reads differently from a group-charter tray set, and both are written before the season is set. Seychelles produce, from reef fish to tropical fruit, sits on the general specification where the mission calls for local sourcing, without naming a single dish or a single grower on the sheet. Every allergen, halal, kosher and medical set is documented per passenger and per cabin before the cart is sealed, so the galley receives a labelled load rather than a guess. That is what inflight catering means on this ramp: a written brief carried through to the tray, not improvised at the last check.
First & VVIP cabins
First and VVIP cabins departing Victoria receive VIP flight catering plated to a written specification, with caviar service and à-la-carte options available on request. Every course is filed against the standing order before the cart leaves the kitchen, so the presentation at FSIA matches the brief exactly, rotation after rotation.
Business cabins
Business cabins working through SEZ take multi-choice hot service built to oven-ready formats sized to the aircraft's own galley, boxed in tray sets that load in sequence. Crew meals in Victoria are boxed separately from the passenger load, with cabin crew meals and pilot meals kept on distinct manifests for the roster.
Protocol & dietary
Protocol and dietary requirements are documented per passenger for every departure from Victoria, covering household, religious and medical needs alongside halal and kosher sets. Inflight catering at Victoria produces the full range of IATA special meal codes on a separate line, sealed before it leaves that line for the stand.
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
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Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Aircraft catering compliance at FSIA
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 Victoria airport
Victoria's single wide-body stand carries scheduled, charter, VIP and government traffic through one reference code rather than several parallel ones, which turns each rotation into a documentation exercise as much as a loading one: a delegation needs its protocol file matched to the manifest before the cart moves, and a peak departure wave needs the stand cleared and reset without a gap in the schedule.
The uplift reaches the aircraft by hi-loader from our kitchen, staged through airside screening and an escort onto the apron before the cart reaches galley height at the stand; ground handling on the ramp coordinates the slot so the cart is never left waiting in the open. Airline catering at Victoria and aviation catering at FSIA both run off that same route, and inflight catering in Seychelles, in-flight catering in Seychelles and airport catering at SEZ are all planned against the same loading sheet rather than four separate ones.
One coordinator carries the rotation from kitchen to signature, with sealed carts and a handover signed at the door.
Commercial aviation catering for every mission at FSIA / SEZ
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Government and state flight catering at FSIA
On the wide-body stand at Victoria, a head of state aircraft is worked through the same reference code as scheduled traffic, with the protocol file matched to the manifest before anything moves. Government flight catering at SEZ documents each passenger's requirements against that file, with security-cleared staff and an uplift sealed at the kitchen before it reaches the apron.
Government & state flights →
02
Royal and VVIP flight catering at SEZ
Sequencing a household movement through the single wide-body stand at Victoria means holding one loading order across repeat rotations rather than improvising a new one each time. Royal flight catering at FSIA keeps a written specification on file between movements, covers private airliners from BBJ to ACJ to wide-body VIP configurations, and produces halal and household sets on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Victoria
At 2987 metres, the runway at Victoria takes a fully loaded wide-body charter without a weight restriction on departure, which keeps a full three-cabin uplift on the loading sheet rather than split across two movements. Charter flight catering at FSIA serves ACMI and wet-lease operators, group movements and special missions, staged in the order the galleys are laid out; charter flight catering in Victoria is counted cart by cart against that same sheet.
Wide-body charter →
04
Airline and ad hoc catering at FSIA
A widebody working the single reference code at Victoria can be boarded as a scheduled service one day and an ad hoc airline catering call the next, on the same stand and the same cart route. Carriers running SEZ as an outstation draw on outstation catering, diversion catering and technical stop catering off one duty roster, with AOG covered across a multi-leg rotation and crew meals in Seychelles boxed separately from the passenger load.
Commercial airlines →
05
Private jet and FBO catering at SEZ
Our kitchen extends the same 2987-metre-runway capability that boards a wide-body charter down to the business aviation ramp at Victoria, on the same cold chain and the same paperwork. Private jet catering at FSIA reaches the FBOs on the field and the GA terminal directly, with FBO catering delivered on the identical sealed-cart standard as an airline uplift.
Private jets →
FBOs at Victoria
air seychelles vip
euro aviation ltd
Charter flight catering trusted by operators at FSIA / SEZ
Protocol teams on VVIP catering at Victoria
Government flight department
Royal household
Charter operator
Scheduled airline
“Our sports movement through Victoria (SEZ/FSIA) required sports team flight meals on a tight schedule. Final numbers changed late and the team adjusted without making the process difficult. A good partner for sports charter operations. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Government flight department
Elena — Delegation Travel Coordinator
“We arranged repatriation flight catering at Victoria (SEZ/FSIA) for a non-routine passenger movement. They kept the menu simple, respected the special requirements, and delivered exactly when the aircraft was ready to receive it. We appreciated the flexibility. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★☆Charter operator
Kai — Ad Hoc Operations Manager
“For a cargo sector from Victoria (SEZ/FSIA), we arranged cargo airline catering for the operating crew. Meals arrived on time and were packed practically for a working crew rather than over-presented. Simple, efficient, and on time. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Charter operator
Ines — Freighter Duty Manager
Airport catering data for Victoria (FSIA / SEZ)
| Datum | Value |
|---|---|
| Longest runway | 2,987 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | FSIA |
Airline catering services FAQ for SEZ
Pilot meals and loading questions at SEZ
What operations gets asked every week about Victoria.
Ask operations directly →When can you deliver private jet catering to the FBOs and the GA terminal at Victoria?
When a business aircraft is confirmed on stand, our crews route FBO catering straight to the FBOs on the field and the GA terminal on the same cold chain as an airline uplift.
Where are halal, kosher and the IATA special meal codes documented for flights out of SEZ?
The passenger manifest carries every special meal request as an IATA SPML code, and halal and kosher sets are logged against it before the tray set is sealed.
Which protocol governs VIP, VVIP and government flight catering at FSIA?
The hi-loader and sealed cart carry the load from our kitchen to the stand under the same route for every mission, with VIP flight catering and government flight catering both documented per passenger against the protocol file.
Is there a fixed lead time for placing or changing an order in Victoria?
The duty coordinator confirms how far in advance a standing order should be placed and how late the specification can still change, case by case against the loading window.
What does airline catering cost at Victoria?
We quote against cabin count, specification and the loading window for each rotation, since no fixed price list applies across such different mission types.
How does airline catering reach the aircraft airside at SEZ?
SEZ takes airside delivery by hi-loader directly from our kitchen to the galley door, never staged at the foot of the steps.
Jet catering at airports near Victoria
PRI / FSPP
Praslin Island
Seychelles · 44 km from Victoria
Airline & VIP flight catering →
DIE / FMNA
Antisiranana
Madagascar · 1,094 km from Victoria
Airline & VIP flight catering →
VOH / FMNV
Vohemar
Madagascar · 1,141 km from Victoria
Airline & VIP flight catering →
Catering uplift quote for Victoria airport
Request a quote
Send us your catering needs for SEZ
Victoria (SEZ / FSIA)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Victoria, 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 Victoria (SEZ)