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Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Maripasoula, French Guiana
Airline catering, VIP flight catering and private jet catering at Maripasoula (SOOA / MPY)
MPY (IATA) · SOOA (ICAO)
Our kitchen provisions Maripasoula against a narrow-body reference code, so inflight catering here is planned to the galley door of a single-aisle cabin rather than to a wide-body deck. That scale sets the whole operation: in-flight catering moves by hi-loader to galley height, and uplift is staged for one stand rather than spread across several, with airside handling worked to the same standard as our largest stations.
1,200 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 — Maripasoula
Hi-loader boarding for inflight catering at Maripasoula
Everything below is what we measure at this station — distances, windows, who signs what.
Aircraft catering lead times at SOOA
Inflight catering tracked kitchen to aircraft at Maripasoula
Ramp access at Maripasoula is the constraint the whole loading window is built around, since a narrow-body stand leaves one approach path for the sealed cart to reach the aircraft. We stage the catering uplift against that single path rather than against a general estimate, so the apron sequence is fixed before the cart ever leaves the kitchen. Every load is timed from seal to signature, not guessed at.
Between our kitchen and the stand at Maripasoula, the risk sits in the convoy, not in the galley catering itself: screening, escort and apron traffic all sit ahead of the aircraft door. We plan the chain of custody against the worst of that sequence, not the average of it, so a delay on the apron never becomes a delay at the galley. Temperature is logged when the cart is sealed and again at handover, and the same record carries the catering uplift signature that closes the load. Nothing reaches the aircraft without both entries filed.
One seal, one signature, one route from our kitchen to the aircraft door.
Crew meals and pilot meals for Maripasoula airport departures
Airline food supplier crews cleared for MPY
The kitchen that provisions Maripasoula is built to a narrow-body specification, which keeps hot production, pastry and a cold larder under one roof sized to a single-aisle rotation rather than a wide-body wave. Airport catering here runs on that same production line, with HACCP procedure governing the cold chain from the moment a tray is filled to the moment it is sealed for the stand. Airport catering at MPY and the flight kitchen at SOOA share the one line, so nothing produced for this station passes through a second facility before it boards.
The team assigned to government flight catering at Maripasoula is the same named crew on every rotation, not a rota drawn from the wider kitchen. Each member holds security clearance on file, sits on the access list for sealed loads, and is trained to the household and protocol paperwork that travels with the uplift. That continuity is what a protocol desk is actually checking when it asks who will be handling the cart.
VIP flight catering and dietary sets at Maripasoula (MPY)
VVIP catering written per mission at SOOA
Menus for Maripasoula are written to the cabin and the mission first, then adjusted for season, so a First cabin specification and a main cabin tray set never share a production line by accident. Inflight catering here draws on regional produce where the sourcing supports it — dairy, fish and orchard fruit worked into the plan rather than a fixed dish list — and the cycle turns without touching the standard the tray is built to. Every allergen, halal, kosher and medical requirement is documented per passenger and per cabin before the cart is loaded, not adjusted afterwards. That paperwork travels sealed with the tray it belongs to, from kitchen to galley door.
First & VVIP cabins
First and VVIP cabins at Maripasoula are plated to a written specification rather than a fixed course list, so VIP flight catering here can carry caviar or à-la-carte service on request without departing from the standing order. The presentation is filed against that order before the cart is sealed, so a repeat rotation is served the same way twice.
Business cabins
Business cabins at SOOA run on multi-choice hot service, boxed to galley-ready tray sets sized to the aircraft fitted that day. Crew meals and pilot meals are boxed to the flight-deck roster separately from the cabin trays, and cabin crew meals follow the same specification so nothing on the cart is served off-plan.
Protocol & dietary
Protocol and dietary requirements at Maripasoula are documented per passenger before the cart is sealed, covering halal, kosher and the full set of IATA special meal codes. Inflight catering for these sets is produced on a separate line from the main cabin run, so a household or medical requirement never shares a tray with an unrelated order.
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
Food safety and cold chain for aviation catering at SOOA / MPY
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 SOOA / MPY
Maripasoula is worked to a narrow-body reference code, which sets a single stand and a single cabin configuration for every rotation rather than a mixed wide-body wave. That profile turns a delegation movement into a documentation task and a scheduled service into a repetition task, both run off the same duty roster. Airline catering at MPY follows the same route on every load: the sealed cart leaves our kitchen, clears screening, and is escorted across the apron to the one stand this station works, where it is boarded by hi-loader to galley height.
Inflight catering in French Guiana and airport catering in French Guiana both run off that one ops desk, so aviation catering at SOOA is planned stand by stand rather than split across handlers. Our own badges cover the ramp access this loading needs, and in-flight catering in French Guiana is logged on the same temperature record from seal to handover.
On this station we commit to one coordinator, sealed carts and a signed handover on every rotation.
Royal flight catering and scheduled uplifts at MPY
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Government and state flight catering at Maripasoula
A head of state aircraft moving through Maripasoula boards under the same narrow-body configuration this field holds for every rotation, which lets the protocol file travel with the cabin rather than against it. Government flight catering at MPY documents each passenger's requirement individually, puts only security-cleared staff on the load, and seals the uplift at the kitchen before it ever reaches the stand.
Government & state flights →
02
Royal and VVIP flight catering at SOOA
At a field held to a narrow-body specification, a private airliner still boards to the household standard kept on file between movements, whether it arrives as a BBJ, an ACJ or a wide-body VIP configuration. Royal flight catering at Maripasoula follows that written specification on every repeat rotation, with halal and other household requirements produced on request rather than assumed.
Royal & VVIP flights →
03
Charter and ACMI flight catering at MPY
A single narrow-body stand forces every charter load at Maripasoula to be staged in one pass rather than split across parallel positions, so the loading sheet has to sequence the galleys before the cart leaves the kitchen. Charter flight catering in French Guiana covers ACMI and wet-lease operators, group movements and special missions on that same sheet, with charter flight catering at SOOA counted tray by tray against it before boarding.
Wide-body charter →
04
Airline and ad hoc catering at Maripasoula
A narrow-body reference code governs every stand movement at Maripasoula, and it sets the cabin configuration our kitchen plans against on each rotation. Carriers running this station as an outstation draw on ad hoc airline catering and outstation catering off that same specification, with diversion catering and technical stop catering covered on the same duty roster, AOG included, across a multi-leg pattern; crew meals in Maripasoula and crew meals at SOOA travel boxed to the flight-deck roster on every one of those loads.
Commercial airlines →
05
Private jet and FBO catering at SOOA
A 1200 m runway sets the aircraft this field takes, and it allows the GA terminal and the FBOs on the field to work business aviation off the same apron as scheduled traffic. Private jet catering in Maripasoula reaches both, on the same cold chain and the same paperwork as an airline uplift, handled through our dedicated private-jet branch.
Private jets →
Charter flight catering reviewed at MPY
Ops desks rating airline catering services at Maripasoula airport
Government flight department
Royal household
Charter operator
Scheduled airline
“We were looking for a dependable airline catering broker in Maripasoula (MPY/SOOA) and the process was straightforward. One contact handled the order from confirmation through delivery, which saved our dispatch team a lot of follow-up. Very convenient for operational coverage. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Charter operator
Sarah — Charter Operations Manager
“I arranged VIP flight catering in Maripasoula for our departure from MPY/SOOA. Everything arrived fresh, well presented, and easy for the cabin crew to organize before boarding. Good local support for a VIP operation. Updates were timely and the final delivery matched the confirmation we had from operations. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Scheduled airline
Zoe — Station Services Coordinator
“For our flight from Maripasoula (MPY/SOOA), the cabin order included multiple special meal codes. Each item was clearly identified, separated from the standard meals, and easy to check before boarding. We were happy with the accuracy of the order. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Private jet operator
Javier — VIP Aviation Coordinator
Outstation catering data for Maripasoula (SOOA / MPY)
| Datum | Value |
|---|---|
| Longest runway | 1,200 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | SOOA |
Business jet catering questions at Maripasoula (MPY)
Diversion catering and ramp questions at Maripasoula (MPY)
What operations gets asked every week about Maripasoula.
Ask operations directly →How far ahead does MPY need notice for halal, kosher or special meal codes?
Every SPML request is documented against the standing specification before it is scheduled, so halal, kosher and the full set of IATA special meal codes are produced on the same line once notice is given.
Whose flights carry protocol sign-off at Maripasoula (SOOA)?
Across VIP flight catering and government flight catering alike, the uplift is sealed under the same protocol file, cleared staff only, before it leaves our kitchen for the stand.
Maripasoula — how far in advance must an order be placed, and how late can it change?
The sealed cart is built to the order on file at the loading window, so lead time runs from that confirmed specification, with late changes taken up to the point the cart is sealed rather than after.
At which point does Maripasoula Airport catering reach a private jet on the field?
The order is confirmed with our kitchen first, then delivered to the GA terminal or the FBOs on the field on the same cold chain and paperwork as an airline uplift, so private jet catering and FBO catering both follow that one sequence.
Does airline catering cost at MPY follow a published rate?
Each quotation is built on the cabin count, the specification and the loading window for that rotation, since no price list is published; the desk returns a figure once those three are set.
Commercial aviation catering near Maripasoula
LDX / SOOM
Saint-Laurent-du-Maroni
French Guiana · 203 km from Maripasoula
Airline & VIP flight catering →
CAY / SOCA
Matoury
French Guiana · 227 km from Maripasoula
Airline & VIP flight catering →
PBM / SMJP
Paramaribo
Suriname · 237 km from Maripasoula
Airline & VIP flight catering →
Charter flight catering quote for SOOA / MPY
Request a quote
Send us your catering needs for MPY
Maripasoula (MPY / SOOA)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Maripasoula, 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 Maripasoula (MPY)