Catering to your aircraft in Camaguey.
Most jets that use Ignacio Agramonte International arrive for a single purpose and leave on a firm slot. We meet that with a menu built for the galley on your tail, delivered to your handling agent and handed over at the stairs.
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.
Camagüey Province is cattle country and clay-pot country, and the local specialities carry that into a private jet menu. Camaguey is known for its tinajones, the big earthenware jars that give the city its look, and the food around them is slow, savoury and generous. A private jet menu for MUCM can borrow that: roast pork with a sauce poured from a separate pot, black beans and rice packed by seat, yuca with a mojo that stays apart until the last moment.
For an inflight menu out of Camaguey, the useful local specialities are the ones that survive a drawer and a short oven pass: ropa vieja, picadillo, tostones, a ripe-plantain side. Private jet food from here leans on tropical fruit as well. Guava, mango and papaya arrive cut and chilled, ready to plate. Everything is packed for the galley you actually have, and for the guests you carry, whether they speak Spanish or not.
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.
Camaguey sits on the flat plains of central Cuba, and Ignacio Agramonte International (MUCM) is where an inland charter crew in business aviation puts down, waits and turns around. Private jet catering here is built by former VIP flight attendants for the galley on your tail, with inflight catering that travels well in a drawer, aviation catering sorted by seat, and business aviation catering that your FBO hands over at the aircraft. Executive jet catering and diplomatic flight catering follow the same routine, and cabin crew meals are packed in a separate box. In-flight catering is ordered by phone or email, day or night.
Business jet catering at Camaguey runs on simple trips: a corporate jet on a short stop, a charter flight catering order for guests, a VIP flight catering request for a tight departure. Corporate jet catering is built by a private jet chef who writes a bespoke menu from your galley and your guest list, with luxury inflight catering touches that fit a small oven.
For government flight catering out of Camaguey, the protocol office signs off the menu first and the kitchen starts afterwards. Head of state flight catering, VIP aviation catering and state visit aircraft catering run through a named team and a clear handover, and nothing is labelled with a name, only a seat or a role.
Cuban cooking leans on pork fat, lard-fried rice and wheat-based breading, so special meals at Camaguey are cooked on their own board, apart from the main order. Kosher, halal, vegan, gluten free, allergen free and kids meals are each packed in a sealed, numbered box, with no names on the labels, only seat numbers. Tell us the restriction and the seat, and the kitchen builds the plate around it from the start.
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.
When the crew eats at MUCM, it eats from its own box. Crew meals and flight crew meals sit apart from guest service, pilot meals are made so a captain and a first officer can have different dishes, and crew catering is always on request and invoiced. Cockpit meals and crew meal boxes come with clear labels, and different meals for pilots are available on demand.
FBO catering at Camaguey means your handling agent receives the order and brings it to the aircraft. Catering delivery to the FBO is coordinated through the general aviation terminal, and ground handling catering is arranged with the same agent. Handling agent catering stays simple when you send the tail and the slot.
A bigger cabin at MUCM means more to load. For a wide-body or a long-range jet, galley catering is delivered airside by a high loader, and the handling agent coordinates access to the apron. Airside catering delivery at Camaguey is arranged around your type and your door height, and aircraft provisioning is confirmed with the FBO before the trucks move. Smaller jets get the same food, brought up by cart to the stairs.
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.
MUCM serves the Camagüey region as an inland gateway, and the airport catering we supply follows the terrain: fresh, local and packed for a small galley. General aviation traffic is received through the FBO, where FBO services and ground handling services sit with the same people who take your catering order.
Camaguey is not a business aviation hub, yet private traffic is steady, from corporate trips to diplomatic flight catering for visiting delegations. Inflight catering, in-flight catering and aviation catering are ordered here as anywhere else. Business aviation catering and executive jet catering go to the FBO, where FBO services cover the handover, and cabin crew meals and crew meals ride along in their own box.
Cuba controls imported fresh food, so we cook on the ground and pack for your onward flight. Customs may inspect what stays on board, and the FBO services desk or your handling agent will tell you what applies to your route.
Average rating from the cabin crew and pilots we cater for.
“Getting yoghurt pots and fresh berries ready for 11 guests at MUCM required an order that accounted for a family lunch request. The Galley Girls confirmed the handover contact and identified the snack boxes, making the catering delivery easier for our team to track. I want a private jet chef to understand catering handover, and this order gave us a useful starting point. The cabin team could match the sauces to the request before moving on to the remaining departure tasks.”
“The cabin briefing at CMW included 12 passenger meals, a request for vegetarian wraps and colourful salads, and instructions addressing a tight boarding window. For in flight catering, that attention to galley preparation made the order noticeably easier to manage. I asked The Galley Girls to review the sauces quantities against the passenger brief, and the proposed portions made sense. It was useful to see the desserts listed separately when checking how much space the complete order would require.”
“Menu approval at Ignacio Agramonte International Airport covered herb chicken with a quinoa salad for 5 guests, leaving us to organise the service around limited fridge space. I appreciated the emphasis on portion planning throughout the inflight catering services arrangements. I needed the breakfast portions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the side dishes was easy to spot, and we could brief the rest of the team quickly.”
Crew duty time is what shapes the order here. A long wait at Camaguey means more meals per head, so the total grows with each extra service. We price by menu, by headcount and by the number of services, and nothing is left to guess at the aircraft.
Order as soon as the trip is firm. In the wet season, Camaguey departures can slide, and we keep the order flexible with the FBO. Special meals take more preparation, so mention them early. Late changes are handled by phone, day or night.
On a long flight with two services, customs at Camaguey affects leftover food as much as new food. Fresh produce arriving from abroad can be refused at the aircraft. Locally made meals avoid that, and your handling agent confirms the rules for what you carry onward.
A tight stop at Ignacio Agramonte International leaves no space for negotiating over a cooler. Bring sealed, packaged items if you must, and let us handle the fresh meals so the slot stays on time.
The charter does not cover food. For the way back from Camaguey, you place a separate order, and it is billed as its own order. We can arrange both legs at once if you give us the dates.
Tail, pax and diets — a flight attendant takes it from there, day or night.
