Catering to your aircraft in Bayamo.
A turboprop on the apron at Bayamo, a short ramp and a galley that is rarely large: that is the rhythm of MUBY. We cook for the galley you have, label by seat and hand over through your handling agent.
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.
Granma Province is where Bayamo sits, and the private jet menu for MUBY draws on what the province actually grows and cooks. Rice, black beans, yuca, plantain, pork and fresh tropical fruit anchor a local private jet menu, and we adapt each one so it survives a galley.
On an inflight menu built for Bayamo, local specialities such as slow-roasted pork, congri rice and mango or guava preparations travel well when plated cold or finished in the oven. Private jet food of this kind needs a clear note on what is hot, what is chilled and what stays sauce apart.
Private jet platters of tropical fruit, cured meats and local cheeses suit a short stop at BYM, while gourmet inflight meals such as roast pork with root vegetables suit a longer leg. Private jet snacks like plantain chips and guava pastries fill the gaps. These local specialities are cooked and packed for the galley you actually have, and Granma Province ingredients are confirmed per order.
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 slot at Carlos Manuel de Cespedes Airport usually starts with a handling agent and a short list of what the galley can actually hold. Private jet catering for Bayamo is planned around that galley and around the produce of Granma Province: tropical fruit, root vegetables, pork and rice. We deal in inflight catering and in-flight catering for private and charter aircraft, plus aviation catering and business aviation catering for operators who fly into BYM regularly. Executive jet catering and diplomatic flight catering follow the same discreet process, and cabin crew meals are ordered with the flight and invoiced like everything else.
Most business jet catering at Bayamo is a short brief: a handful of passengers, a fixed slot and a galley with one oven. Corporate jet catering and VIP flight catering here lean on local fruit, rice, pork and fish, with charter flight catering adjusted by cabin size. Luxury inflight catering is possible where the menu is agreed early, and a private jet chef can write a bespoke menu around the aircraft type.
When an official aircraft lands at MUBY, government flight catering follows the protocol brief: separate trays, no names on the labels, only seat numbers. Head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule: nothing is cooked until the menu is approved.
At Bayamo, special meals are a procedure built around local cooking: pork fat in beans and rice, wheat in pastries, shellfish in sauces. Kosher, halal, vegan and gluten free requests are cooked on separate boards and packed in separate boxes. Allergen free orders and kids meals are marked by seat number, and every special meal is confirmed with the handling agent before the slot.
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.
A crew at MUBY often has little time between turnarounds, so crew meals are boxed, labelled CREW and handed over with the rest of the order on request. Flight crew meals and pilot meals can be hot or cold, and crew catering is invoiced like any item. Crew meal boxes keep to the galley's space, cockpit meals are packed to be eaten without a table, and different meals for pilots are supplied if your policy requires them.
At Carlos Manuel de Cespedes Airport, the handling agent decides who opens which gate. FBO catering reaches the apron when the agent has cleared the vehicle; catering delivery to the general aviation terminal is possible when the aircraft is parked there. Ground handling catering and handling agent catering are coordinated by phone or email with the same contact.
Most aircraft at Carlos Manuel de Cespedes Airport are turboprops and business jets that load by hand through the cabin door, so galley catering here is packed in carry-sized trays and insulated boxes. For a larger aircraft that needs a high loader, airside catering delivery is arranged with your handling agent in advance, and aircraft provisioning is matched to the galley layout of the type. Tell us the aircraft and we plan the drawers, ovens and chillers accordingly.
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.
MUBY is the airport of Bayamo, a historic city in Granma Province. The terminal is small, and airport catering depends on what the handling agent and local suppliers can arrange in advance.
Traffic at Bayamo is occasional rather than constant, so general aviation and FBO services run on request, and ground handling services are booked in advance. Inflight catering and in-flight catering, plus aviation catering and business aviation catering, are planned around the aircraft. Executive jet catering, diplomatic flight catering and cabin crew meals complete the range for a visit to this business aviation hub.
Food-import rules in Cuba are strict, which is why catering at MUBY is prepared in-country. Check with the handling agent what can remain on the aircraft after departure.
Average rating from the cabin crew and pilots we cater for.
“Working around a late menu amendment at BYM, I asked for a charcuterie board and fresh bread in portions appropriate for our 12 passengers. We changed the quantities of starters, and The Galley Girls reflected the request in the final packing list. The note about the desserts was easy to spot, and we could brief the rest of the team quickly. With FBO catering, careful attention to catering handover matters as much to our crew as the menu itself.”
“For 10 passengers departing from Carlos Manuel de Cespedes Airport, the agreed menu was a cold lunch with cheese and fruit; our main consideration was a late menu amendment. The Galley Girls used a readable packing list for the canapés, which helped when two colleagues checked the order together. This experience of airport catering gave us a useful reference for managing portion planning on another departure. The sauces were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“One detail shaped our order at MUBY: different crew meal preferences, alongside a request for a selection of petits fours and sandwiches for 7 passengers. The meal organisation stood out more than any sales pitch about inflight catering. The Galley Girls grouped the canapés by service, which was more useful to us than simply receiving a list of dishes. That left time to check the fruit plates properly before the passengers were ready for the next part of the service.”
A quote for Bayamo starts from what is on the plate. Local rice and beans cost less than imported cheese or seafood; hot plates cost differently from cold platters. We price the order you send, whatever the departure time.
Government and delegation flights at MUBY need menus cleared by protocol, special diets confirmed and a handover point agreed with the handling agent. Lead time grows with that complexity, so send details early; last-minute orders are still handled.
The customs question at BYM is mostly about what you carry in, not what we deliver. Cuban rules limit imported fresh food, so we cook locally; your handling agent can confirm what may stay on board when you depart.
You can bring food to the aircraft at Bayamo only if the handling agent clears it airside, so we coordinate with them directly. Our delivery is handled as an ordinary vehicle movement with the right paperwork.
Charter pricing for a flight to Bayamo leaves out the food entirely. Special diets are handled as their own order, confirmed before the slot, labelled by seat number and handed over at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
