Catering to your aircraft in Trinidad.
Trinidad in Sancti Spíritus Province draws light and mid-size jets with guests for the colonial town. We build the galley around what you can heat, what stays cold, and what arrives sealed 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.
Trinidad sits in Sancti Spíritus Province, sugar and tobacco country, and the private jet menu here leans on what the valley and the Caribbean coast give. Local specialities travel well when you plan the galley first: ropa vieja that goes in the oven, spiny lobster served chilled, yuca with mojo, black beans and rice, guava and mango to finish.
For an inflight menu out of MUTD, private jet food starts with what holds heat and what does not. Our private jet platters carry tropical fruit, cured pork and cheese; gourmet inflight meals cover lobster enchilada and roast pork with moros y cristianos; private jet snacks include plantain chips and guava pastries. These local specialities from Sancti Spíritus Province are packed by the seat.
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.
A short strip with a small apron, MUTD rewards a plain brief. We write private jet catering for Trinidad around what flies well in a warm cabin: cold platters of tropical fruit, hot dishes finished in your oven, sauce apart. In-flight catering and business aviation catering are handled the same way as anywhere else; executive jet catering, diplomatic flight catering and cabin crew meals can be added to the order for Alberto Delgado.
A business jet catering brief for Trinidad is usually a small group on a leisure or corporate rotation. Corporate jet catering here leans on Cuban flavours, VIP flight catering on lobster and pork, and charter flight catering on cold platters that wait in the drawer. Our private jet chef writes a bespoke menu around your galley and seat plan, with luxury inflight catering touches like cut tropical fruit and mojo apart.
For a delegation landing at Trinidad, government flight catering means documented ingredients and seat-number labels only. Head of state flight catering and VIP aviation catering are cooked separately from other orders, and state visit aircraft catering is coordinated through your handler before the slot.
Special meals at Trinidad are a procedure, not a label: kosher and halal dishes cooked and sealed apart, vegan and gluten free plated on separate boards, allergen free meals packed in their own box, and kids meals kept simple. With so much pork, lard and shellfish in Cuban cooking, we watch for those first.
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.
Out of MUTD, the crew side of the order is a separate line: crew meals, flight crew meals and pilot meals, packed apart from guest trays. Crew catering is boxed for a short turn, cockpit meals travel without a sauce spill, crew meal boxes fit a bag, and different meals for pilots are written on the order. All on request and billed like any other item.
At Trinidad we meet your handling agent at the general aviation terminal, then walk the trays to the aircraft. FBO catering, catering delivery to the FBO and ground handling catering are one handover; handling agent catering confirms airside access.
Most Trinidad rotations are small jets with a low door, so galley catering is carried to the stairs. For heavier types, airside catering delivery and aircraft provisioning are planned with the handler.
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.
MUTD is a regional field serving the Trinidad area at 125 ft elevation. General aviation and charter traffic use the same apron, and airport catering is delivered at the FBO or aircraft.
Business aviation at TND is seasonal and leisure-led: inflight catering for private jet groups, in-flight catering for charter flights, aviation catering and business aviation catering for operators, executive jet catering for owners, diplomatic flight catering when a delegation visits, and cabin crew meals for those flying them. As a small business aviation hub, general aviation, FBO services and ground handling services run through one terminal.
Food import into Cuba is tightly controlled. For flights into Trinidad, locally prepared dishes avoid declaring foreign meat or dairy, and the handling agent clears access to the aircraft with the menu list.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to herb chicken with a quinoa salad at Alberto Delgado Airport; 9 portions were needed, with two separate meal services factored into preparation. I appreciated the emphasis on packing arrangement throughout the private jet meals arrangements. The main courses came from The Galley Girls in compact food boxes, with a packing list that matched the contents. I could hand the side dishes to a colleague with a short explanation instead of unpacking the whole order.”
“Keeping the galley organised at MUTD meant planning a charcuterie board and fresh bread for 3 guests with a revised passenger count in mind. The Galley Girls talked through the quantities of desserts with us before confirmation, rather than leaving us to guess the portions. It was useful to see the crew provisions listed separately when checking how much space the complete order would require. For private jet menu, that attention to portion planning made the order noticeably easier to manage.”
“It was the packing plan I cared about at TND, with 8 servings of roasted vegetable bowls with separate dressings and a late menu amendment to consider. I asked The Galley Girls for the starters in compact food boxes, with garnishes supplied separately for plating on board. Keeping the fruit plates aside until service helped preserve the presentation while we dealt with the boarding tasks. I want a private jet chef to understand crew briefing, and this order gave us a useful starting point.”
Prices follow the dish list. A local lobster salad pulls the figure up, a pork and yuca menu pulls it down, and special diets are quoted line by line. We confirm the quote before your TND slot.
A night slot works the same as a midday one: seat plan, galley type, handling agent. Last-minute orders are handled; a simple menu of pork, beans and fruit is the easiest to turn around.
When a delegation lands at Alberto Delgado, we send the menu to your handler before anything is cooked. Customs on the field cares about meat, dairy and fresh produce, so these are listed individually.
Customs in Cuba inspects food on arrival; raw meat and dairy from abroad are the usual problems. Trinidad catering lets you load locally cooked, sealed trays and avoid the issue.
Charter paperwork rarely mentions galley food. For a flight into MUTD, catering is commissioned and billed separately, and the handler confirms where we meet the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
