Catering to your aircraft in Oranjestad.
Trade winds, warm tarmac and short turnarounds shape every flight out of Queen Beatrix International. We cook, pack and label for your galley, and hand the order over at your FBO. Crew meals are on request, invoiced like the rest of the order.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Read a private jet menu for Aruba as a map of the island: seafood from the coast, cheese from Dutch influence, corn and plantain from the Caribbean pantry. The inflight menu keeps these dishes simple to finish, with sauces in their own pots and fish packed for the oven rather than the grill. Local specialities such as keshi yena and funchi sit beside lighter plates for a hot-weather departure.
Private jet food for Oranjestad leans on what the island does well: grilled fish, plantain, sweet peppers, fresh limes and tropical fruit. Each dish is chosen for how it behaves in a galley, so nothing needs a flame at altitude. Aruba's local specialities travel in sealed dishes, labelled by seat, and finish the way your aircraft allows.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Aruba sits outside the hurricane belt, which is why winter and summer traffic into Queen Beatrix International barely pauses, and the galley has to cope with heat on the apron. Private jet catering at AUA is built for that: chilled items stay chilled, hot items finish in your oven. Inflight catering and in-flight catering orders for TNCA are written around the aircraft type, and aviation catering here follows the same plane-side routine as anywhere. Business aviation catering, executive jet catering and diplomatic flight catering all run through the same brief, and cabin crew meals ride along on request.
Oranjestad corporate trips usually come with a short brief: who flies, which seats, what is cleared. Business jet catering, corporate jet catering and VIP flight catering all follow from that. A private jet chef writes a bespoke menu, and charter flight catering and luxury inflight catering are finished to your galley.
When a government aircraft lands at TNCA, the menu is approved first, then cooked. Government flight catering and head of state flight catering run with a traceable chain; VIP aviation catering and state visit aircraft catering stay discreet and plane-side.
A diet at Queen Beatrix International is a procedure, not a label. Aruban kitchens lean on shellfish, peanuts and wheat flour, so allergen free plates are prepared on separate boards and packed apart from other trays. Kosher, halal, vegan and gluten free orders each follow their own route, special meals are marked by seat, and kids meals are written into the brief when a child is on the manifest.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
Crew meals at Queen Beatrix International are ordered with the flight and labelled CREW. Flight crew meals can be hot or cold; pilot meals and cockpit meals are packed to be eaten one-handed. Crew catering and crew meal boxes are invoiced like any other order. Different meals for pilots are available on request, and cabin crew meals are boxed apart from guest trays.
FBO catering at TNCA is a handover: the order arrives at the FBO, your handling agent takes it airside, and catering delivery to the FBO is matched to your slot. The general aviation terminal is the point of contact, and ground handling catering and handling agent catering are coordinated by phone or email.
Larger aircraft landing at TNCA change how the galley is loaded. Galley catering for a wide-body is sized to the cabin and passed up by high loader through the main door, and airside catering delivery follows the FBO's apron routine. Aircraft provisioning for a heavy jet is planned with your handling agent so trolleys, ice and drawers match the galley layout before the aircraft arrives.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Queen Beatrix International, TNCA, is Aruba's single gateway, and the business side of the field sits apart from the scheduled terminal. FBO services on the general aviation apron take private arrivals, and ground handling services line up crews, fuel and ramp access around one slot. For airport catering this makes AUA a straightforward business aviation hub: one apron, one handover point, a hot afternoon to plan for.
Business aviation at Aruba follows the island's leisure calendar: winter weeks, summer holidays, long returns to North America and Europe. Inflight catering and in-flight catering for those legs are built around the aircraft, and aviation catering plus business aviation catering stay light enough for a hot tarmac. As a business aviation hub, AUA sees executive jet catering for smaller cabins and diplomatic flight catering when protocol applies. Cabin crew meals and crew meals are added on request, boxed apart from guest trays.
Aruba controls imported fresh produce, meat and dairy tightly, so catering for departures is cooked locally instead of carried in. The FBO takes the declaration and handles the paperwork, and the FBO services team can tell you what the slot requires. Ground handling services on the apron deal with the inspection step before anything goes up the stairs.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at TNCA, the next request was roasted vegetable bowls with separate dressings for 10 guests, with a small galley worktop to work around. For our team, the strongest part of their private jet menu was how they handled catering handover. After a final adjustment to the crew provisions, The Galley Girls gave us one revised order summary to work from. The desserts remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Our priority at AUA was vegetarian wraps and colourful salads for 10 passengers, with an evening cabin service shaping the service plan. The fruit plates from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the desserts properly before the passengers were ready for the next part of the service. I want a private jet chef to understand final order confirmation, and this order gave us a useful starting point.”
“Menu approval at Queen Beatrix International Airport covered chicken skewers with a couscous salad for 3 guests, leaving us to organise the service around a revised passenger count. With several people involved, The Galley Girls kept the canapés and delivery arrangements together in a concise order update. Knowing where the crew provisions were packed meant the crew could begin the relevant checks as soon as the order arrived. The meal organisation stood out more than any sales pitch about in flight catering.”
Start with the season: carnival weeks and winter holidays pull local fish and tropical fruit up in price, while a quiet summer departure sits lower. Red snapper plated for eight costs more than a fruit and cheese board for the same cabin. Send the seat count and the cabin's restrictions and the quote comes back in writing.
A long leg with two services on board means deciding which dishes hold for the second meal and which finish in the oven first. Lead time is mostly that conversation, and last-minute orders are handled; tell us the type and the galley and we work backwards from the departure.
Aruban customs limit imported fresh meat, dairy and produce, so food cooked locally for a departing flight is the simple route. The FBO takes the declaration, and your handling agent knows what the slot needs. On a tight turnaround, a sealed and labelled order clears faster than loose items.
Fresh food flown in from abroad can be held at customs on arrival. For the way back, order from here: we cook, pack and label for your galley, and it is handed over at the FBO. Sealed packaging is easier to clear than an open cooler.
No. The charter covers the aircraft; the food is its own order and is invoiced on its own. That suits Aruba trips, where the passenger count often shifts at the last minute: we adjust dishes and trays before packing instead of renegotiating a package.
Tail, pax and diets — a flight attendant takes it from there, day or night.
