Catering to your aircraft in San Salvador.
San Salvador International is a calm general aviation stop where planning decides the meal. Former VIP flight attendants prepare the order, you re-plate and serve.
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.
On San Salvador, the private jet menu leans on what the Bahamas does best: conch, grouper, snapper, spiny lobster in season, pigeon peas and rice, and Bahamian bread. We write the inflight menu around those local specialities and pack each dish for the way a galley actually works.
Conch salad travels well cold, chilled and re-plated with lime and pepper on the side. Grouper and snapper go hot, with the sauce apart so the fish does not sit in it. Johnnycake and coconut bread suit private jet food for a morning departure, and tropical fruit plates from the islands finish a cabin service without needing an oven.
San Salvador is a small island in the Bahamas with limited local supply, so a private jet menu here is agreed before the flight. Tell us the type, the seat plan and the slot, and we confirm what is in season. Last-minute orders are handled, and the local specialities stay the centre of the menu.
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.
San Salvador International (MYSM / ZSA) sits on an island of lagoons and salt ponds in the Bahamas, where the general aviation ramp stays quiet and the nearest full pantry is the one you order ahead. Private jet catering here is built around that: Bahamian seafood, island fruit and carefully chilled boards, packed for your galley. Business aviation catering and inflight catering come together with crew meals, and our former VIP flight attendants adapt every order, from executive jet catering for owners to diplomatic flight catering for official visits. In-flight catering, aviation catering and cabin crew meals follow the same rule: the order is marked, labelled and handed to your handling agent.
Owners and charter clients landing at MYSM tend to want something that tastes of the island. We build business jet catering and corporate jet catering around conch, grouper and tropical fruit. VIP flight catering, charter flight catering and luxury inflight catering get a bespoke menu from a private jet chef who knows your galley.
When an official flight uses MYSM, the order runs through the protocol officer. We prepare government flight catering and head of state flight catering with sealed, labelled meals, and VIP aviation catering and state visit aircraft catering remain confidential from order to handover.
A child on the manifest changes the order at San Salvador more than a bigger local pantry would. We start from kids meals, plain pasta, fruit, mild chicken, and build the special meals around them: kosher, halal, vegan, gluten free and allergen free. Each one is cooked and packed on its own board, sealed and labelled by seat number, so nothing touches the main service. Island kitchens lean on seafood, shellfish and nuts, so we ask about allergies when the order is placed and keep those dishes apart.
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 small island with limited food options, crew meals matter. We pack flight crew meals and pilot meals as crew catering, labelled and boxed apart from the guests. Cockpit meals are easy to eat in a seat, crew meal boxes are sealed, and different meals for pilots can be prepared on request and invoiced with the order.
At San Salvador, we coordinate FBO catering and catering delivery to the FBO with your handling agent. Ground handling catering is passed at the general aviation terminal, handling agent catering follows your slot, and the order is checked against the tail before it leaves our hands.
San Salvador sees mainly light and mid-size business jets, so most galley catering is carried to the aircraft by hand or in a compact cart, with no high loader needed. For a larger cabin we coordinate with your handling agent so airside catering delivery reaches the door on the ramp. Aircraft provisioning follows the galley you actually have: drawers, one oven or none, ice and chilled space. Tell us the type and the galley layout, and we pack the order to fit it, with trays sized and labelled for the galley.
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.
San Salvador International serves a quiet corner of the Bahamas, with a general aviation ramp used by business jets and charter flights. Airport catering here is planned ahead because the island has limited supply. Once the order is set, FBO services and ground handling services on the field take it to the aircraft, so nothing is missing when the cabin door opens.
San Salvador is a modest business aviation hub, yet winter brings steady demand for inflight catering and in-flight catering. Aviation catering and business aviation catering are planned around each visit: executive jet catering for owners, diplomatic flight catering for official trips, cabin crew meals and crew meals for the team. Ground handling services on the ramp set the pace of the handover.
The Bahamas applies customs and food-import rules to catering arriving from abroad, especially meat, dairy and fresh produce. Meals sourced locally avoid most of the paperwork. Ground handling services can confirm what is required on the day of your flight, and we pack accordingly.
Average rating from the cabin crew and pilots we cater for.
“On this departure from MYSM, 2 passengers had chosen smoked salmon bagels and sliced fruit, and a tight boarding window needed to be reflected in the order. I appreciated the emphasis on packing arrangement throughout the business jet catering arrangements. The breakfast portions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the sandwiches at a glance instead of lifting lids just to establish what belonged to each service.”
“Nothing about the 5 guest order at ZSA called for excess complexity: just a cold lunch with cheese and fruit and sensible planning for a changing departure schedule. I would discuss business aviation catering with them again, especially when crew briefing needs careful coordination. The Galley Girls understood why we wanted the crew provisions readily accessible instead of spread across several different boxes. The starters were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“For 4 passengers departing from San Salvador International Airport, the agreed menu was avocado toast components and breakfast fruit; our main consideration was a late menu amendment. The Galley Girls talked through the quantities of main courses with us before confirmation, rather than leaving us to guess the portions. There was enough information about the fruit plates to brief the crew without making assumptions about what had been ordered. For our team, the strongest part of their jet catering was how they handled cabin service sequence.”
Customs and food-import rules for the Bahamas shape the price here: imported meat or dairy costs more in handling than island conch, grouper or fruit. Give us the headcount and any restrictions and we confirm a written quote for MYSM.
If you order the return leg from here at the same time as the arrival, the whole trip is simple to plan. Island fish and fruit are easy; imported items need more thought. Last-minute orders are handled where supply allows.
On a short repositioning flight with an empty cabin, the practical answer is to order the next leg's catering at MYSM rather than carry food in. We pack it sealed and labelled, and your handling agent knows the current Bahamas requirements.
On a delegation or government flight into San Salvador we advise ordering meals here. They are traceable, sealed and labelled, and they avoid customs questions about imported food.
No. With a tight departure slot and a short turnaround at MYSM, confirm the menu and the handover point with us early. Catering is ordered separately and invoiced on its own, like any order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
