Catering to your aircraft in Abraham Bay Settlement.
A long runway, a small terminal and very little traffic: that is MYMM. We supply the crew and cabin with food cooked and packed by former VIP flight attendants, handed over at the aircraft.
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.
Mayaguana is the easternmost large island of the Bahamas, and the private jet menu here leans on what comes out of the water: spiny lobster, conch, snapper and grouper. A private jet menu built for MYMM keeps those local specialities simple, because the inflight menu has to survive a galley with one oven and a tight drawer.
Cracked conch travels as a cold salad or fried and re-plated; lobster tails go in the oven and finish with the sauce apart. Private jet food from Mayaguana also means johnnycake, pigeon peas and rice, and guava duff for dessert. Private jet platters of fruit, cheese and cold seafood are the safe choice for a leg out of Abraham Bay Settlement, and gourmet inflight meals are packed so the cabin never sees the pack.
Private jet snacks follow the same logic: coconut tart, plantain chips, tropical fruit cut for the tray. These local specialities are the island on a plate, and every Mayaguana order is written around them and checked against the Bahamas rules on imported fresh produce.
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.
Mayaguana Airport sits at 11 feet above sea level on the most remote of the Out Islands, and a stop there rarely follows a script. Private jet catering for MYMM is planned around the galley you actually have, a thin local supply chain and a Bahamas customs desk that looks at every fresh product. Inflight catering and aviation catering here are sized for one aircraft at a time, never a ramp full of them, and the same goes for business aviation catering. Executive jet catering and diplomatic flight catering follow the same rules; cabin crew meals ride in the same drawer, labelled apart.
A business jet stopping at Mayaguana is usually small, and the galley is smaller. Business jet catering here means a short brief: the tail, the headcount and what the oven can take. Corporate jet catering and charter flight catering follow the same rule, and VIP flight catering for a private owner is written by a private jet chef as a bespoke menu. Luxury inflight catering at MYMM is simple food, done properly.
A government or head of state flight into Mayaguana arrives with its own protocol. Government flight catering is cleared by the protocol office before anything is cooked. Head of state flight catering and VIP aviation catering are labelled by seat number, never by name, and state visit aircraft catering is handed over by a named team with full traceability.
Dietary requests at Mayaguana are handled as a procedure, not a promise. Seafood and conch are everywhere on the island, so the question is where an allergen hides: shared fryers, fish stock in the rice, shellfish butter. Kosher, halal, vegan, gluten free and allergen free special meals are cooked on a separate board and boxed apart. Kids meals follow the same marking, by seat number.
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.
On a stop at MYMM, crew meals are something you ask for when you place the flight order, and they appear on the same invoice as everything else. Flight crew meals are labelled CREW and packed apart from the cabin. Pilot meals can be two different dishes, so different meals for pilots are available on request; cockpit meals are packed to be eaten with one hand. Crew catering and crew meal boxes are the same prestation with different packaging, and cabin crew meals ride in the same drawer.
FBO catering at Mayaguana is a hand-off at one door. Catering delivery to the FBO is arranged with your handling agent, who knows which gate opens onto the apron and who walks the trays out. At the general aviation terminal there is no queue of other orders, so ground handling catering is simply the FBO vehicle meeting the aircraft at your slot. Handling agent catering goes airside under their escort, and your galley receives it at the airstair.
Mayaguana sees mostly light and mid-size business jets, so the galley catering usually travels to the aircraft in the FBO vehicle and goes up the airstair by hand. A larger aircraft or a long-range cabin changes that: tell us the type and we plan the airside catering delivery, the high loader if the door sill needs one, and the aircraft provisioning for the galley you actually have.
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.
Mayaguana Airport is a single-runway strip at 11 feet above sea level serving Abraham Bay Settlement and the island's few thousand permanent residents. Airport catering here is low-volume and local. General aviation is the main traffic, and FBO services and ground handling services are small and personal.
Business aviation at Mayaguana is occasional but real: private owners, survey flights, delegations and positioning legs. As a business aviation hub it is small, and inflight catering, in-flight catering and aviation catering are planned flight by flight. Business aviation catering and executive jet catering follow the aircraft, diplomatic flight catering gets a cleared menu, and cabin crew meals are ordered with the rest.
Customs in the Bahamas inspect fresh food arriving by air, and Mayaguana is no exception: meat, dairy and produce brought in from abroad may be checked or refused. That is why we plan around local seafood and fruit, declare what is imported, and tell you in the order which dishes will clear.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at MYMM: we had 2 passengers expecting avocado toast components and breakfast fruit and were working around an evening cabin service. The Galley Girls labelled the salads in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the sauces identifiable helped the colleague taking over service understand the order without another long explanation. I would discuss in flight catering with them again, especially when storage requirements needs careful coordination.”
“Several practical details needed attention at MYG, with chicken skewers with a couscous salad requested for 4 guests and a revised passenger count to accommodate. Our request to The Galley Girls focused on the main courses, with enough detail to distinguish passenger portions from additional provisions. We also checked the fruit plates before approval, which helped avoid a second round of questions later in the preparation. My main takeaway from this inflight catering services order was the practical approach to cabin service sequence.”
“Choosing mini sandwiches and individual desserts for 2 people at Mayaguana Airport was straightforward; the challenge was making it work with a changing departure schedule. With several people involved, The Galley Girls kept the starters and delivery arrangements together in a concise order update. I want an inflight catering company to understand cabin service sequence, and this order gave us a useful starting point. The snack boxes went straight to the right colleague instead of circulating between several people during the turnaround.”
Ask us to price a Mayaguana order and the first question is how long the crew will be at the airport. A long wait means more boxes, hot and cold, and crew meals invoiced as a separate request. Seasonal lobster costs more than snapper; a fruit and cheese platter costs less than either. The private jet catering quote is written per menu.
What makes an order simple at Mayaguana is a clear customs picture and a short, local menu. Imported fresh produce and meat meet the Bahamas inspection, so we lean on conch, lobster, fish and fruit that are already cleared or sourced in-country. Tell us the tail and the slot; late requests are handled.
Customs at Mayaguana look at what arrives, and the destination looks at what leaves. A return leg ordered here means thinking about both: seafood and fruit can be restricted into the US or Europe. We pack for the clearance, mark the trays and tell you what to keep sealed.
If the aircraft is repositioning without passengers, a few sealed snacks usually pass. Anything fresh or cooked is a customs matter at Mayaguana. We prefer to cook and pack on the island, so nothing needs explaining at the airstair.
Government flights are no different on this point. The charter agreement does not cover catering, and at Mayaguana we take the menu, clear it with whoever handles protocol, and invoice it as its own order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
