Catering to your aircraft in Santa Marta.
Kawama is a small resort-side field on the Hicacos peninsula, and we cook and pack crew meals and passenger trays for the galley you fly, handed over at your FBO.
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.
Matanzas Province is built around the sea and the cane field, and the private jet menu for Kawama follows both. A private jet menu for Santa Marta guests is usually seafood-led: Caribbean lobster, shrimp, and fish grilled with garlic and sour orange. The inflight menu for this stretch of coast adds rice with black beans, plantain and yuca, which travel well in a sealed tray. Private jet food from the region is simple and fresh, and our local specialities are chosen for how they hold in a galley drawer.
Private jet platters from the Santa Marta side of Matanzas Province lean on tropical fruit: papaya, guava, mango and pineapple cut for the seat plan. Gourmet inflight meals for a Cuban sector use roast pork with mojo, lobster tails and rice, each packed for an oven or served cold. Private jet snacks are plantain chips, cane-sugar sweets and fresh coconut. These local specialities form the private jet menu, and the inflight menu for Kawama is adjusted to the aircraft's galley.
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.
Kawama sits on the Hicacos peninsula, a sun-and-beach destination where business flights land with guests who want lobster and fruit rather than a formal dinner. Private jet catering here is shaped by that: citrus, cold seafood and rum-free desserts that survive a short sector home. Inflight catering and in-flight catering for MUKW follow the aircraft's galley, while aviation catering and business aviation catering stay tied to Cuban import rules. Executive jet catering for a diplomatic flight needs the cleared brief that diplomatic flight catering demands, and cabin crew meals ride along on request.
At VRO, business jet catering means a cold-first menu for small cabins. We handle corporate jet catering, VIP flight catering and charter flight catering with luxury inflight catering, and a private jet chef builds a bespoke menu using Cuban citrus, seafood and cane sugar.
For delegation flights into Kawama, government flight catering follows protocol. Head of state flight catering and VIP aviation catering are confidential, and state visit aircraft catering is traced from kitchen to cabin.
Special meals for Kawama are a procedure, not a label. Cuban cooking leans on pork fat in beans and rice, so vegan and halal requests are cooked on separate boards and boxed apart. Kosher is sealed and handed over unopened. Gluten free and allergen free plates avoid the wheat and shellfish common in local dishes, and kids meals get plain rice, plantain and fruit.
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.
Kawama's turns are short, and the crew order is a separate request: crew meals are added to the booking on demand and appear as their own line on the invoice. Flight crew meals suit a quick turn; pilot meals come as different meals for pilots so captain and first officer never share a dish. Crew catering is boxed in crew meal boxes, and cockpit meals are easy to eat one-handed. Cabin crew meals are marked CREW.
Your handling agent receives the order at MUKW. FBO catering goes to the general aviation terminal, catering delivery to the FBO is booked on the slot, and ground handling catering and handling agent catering follow the aircraft.
Kawama handles business jets and smaller turboprops, so galley catering usually goes in by hand or cart rather than by high loader. Airside catering delivery is coordinated with your handling agent at the apron. Aircraft provisioning follows the aircraft type: door height and galley size decide how the trays are loaded.
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.
Santa Marta and Varadero lie in Matanzas Province, where Kawama handles general aviation. Airport catering follows the apron, and FBO services and ground handling services keep the business aviation hub simple.
Kawama works as a small business aviation hub for Varadero. Inflight catering and in-flight catering suit short rotations, aviation catering and business aviation catering follow Cuban rules, executive jet catering is set per galley, diplomatic flight catering gets protocol, and cabin crew meals are ordered on request.
Cuban customs apply food-import rules at Kawama. Imported products need approval, so menus built on local fruit, pork and seafood are the simplest for the galley.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at VRO, our 7 guests wanted prawn salad and small fruit plates, organised sensibly around an evening cabin service. Our handling contact received the order details from The Galley Girls, including how the sandwiches had been grouped. My main takeaway from this jet catering order was the practical approach to portion planning. The cabin team could match the fruit plates to the request before moving on to the remaining departure tasks.”
“Before our guests boarded at Kawama Airport, we needed vegetable tartlets and a dessert selection divided into 11 portions suitable for a small galley worktop. I would discuss VIP flight catering with them again, especially when written menu details needs careful coordination. The Galley Girls suggested stackable containers for the starters, and that choice worked well with our storage arrangement. Separating the canapés from the first service items helped us avoid opening boxes we did not yet need.”
“The cabin briefing at MUKW included 4 passenger meals, a request for a light pasta dish with grilled vegetables, and instructions addressing a revised passenger count. I would discuss charter flight catering with them again, especially when catering handover needs careful coordination. The Galley Girls talked through the quantities of sandwiches with us before confirmation, rather than leaving us to guess the portions. The quantities of sauces matched our service plan, leaving us comfortable with the order before the final briefing.”
A government flight to VRO is priced per menu. How much does private jet catering cost? A chilled seafood platter for six differs from hot dishes with sauces apart, and a cleared protocol brief adds its own line.
Lead time here follows customs. Cuban cane, citrus and seafood avoid the import step, so those menus are easy; imported cheese or wine adds clearance. Last-minute orders are handled.
Airside access at Santa Marta is arranged by your handling agent. Customs review the order, and we pack it labeled by seat for inspection.
If you can bring food, it still passes customs. A special-meal request for MUKW, whether kosher, halal or a child's plate, is cooked and sealed for the galley.
Is catering part of a charter flying to VRO? No. It is ordered and invoiced separately. We ask the aircraft type first, because galley size shapes what we pack.
Tail, pax and diets — a flight attendant takes it from there, day or night.
