Catering to your aircraft in Cayo Santa Maria.
Heat, humidity and a resort-island rhythm shape every order into BWW. We prepare the food for the aircraft you actually have, hand it to the FBO or handling agent, and your crew finishes it in the cabin.
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.
Cayo Santa Maria and the wider Sancti Spíritus Province give a private jet menu a clear identity. Local specialities start with Caribbean spiny lobster, grilled or chilled, and fresh reef fish such as snapper. Alongside come ropa vieja, black beans and rice, tostones and yuca with mojo, the garlic and sour-orange sauce that travels best in its own pot.
For an inflight menu in this region, think tropical: mango, guava, papaya and pineapple, cut by the cabin crew only when needed. Private jet food from the cays is light and cold-friendly, with Cuban coffee and island rum on the side. Local specialities that need heat — roast pork, black beans — are packed to finish in the aircraft oven, with sauce apart and everything else chilled.
The Sancti Spíritus Province kitchen tradition suits a private jet menu built on slow-cooked pork, rice and beans, and seafood. Private jet food here also means lobster salad over avocado, ceviche-style fish and plantain chips for the lounge seats. Each specialty is labelled with how it finishes in your galley, whatever the tail.
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.
Las Brujas sits at 13 feet on the cays of Sancti Spíritus Province, a resort airfield where business jets wait out sun and sea-breeze afternoons. Private jet catering for MUBR is built for that rhythm: inflight catering and in-flight catering from the same galley-minded team, aviation catering and business aviation catering for the aircraft you actually fly, executive jet catering for owners, diplomatic flight catering for official parties, and cabin crew meals boxed for those who work the trip.
Most guests on Cayo Santa Maria flights want something that tastes of the island and survives the heat. Business jet catering at BWW therefore starts cold and bright, with corporate jet catering in sealed trays. A private jet chef builds a bespoke menu; VIP flight catering and charter flight catering add seat-by-seat labelling, and luxury inflight catering adds the finishing touches for your galley.
When an official party flies into Cayo Santa Maria, the menu is approved by the protocol office before any cooking starts. Government flight catering, head of state flight catering and VIP aviation catering share one rule: sealed, labelled, discreet. State visit aircraft catering is delivered plane-side, with no names on the labels.
Cuban cooking hides allergens in places a galley crew does not expect: pork fat in the black beans, wheat in croquette crumb, shellfish in the lobster sauces, nuts in some desserts. Kosher, halal, vegan, gluten free, allergen free and kids meals for Las Brujas are handled as a procedure: the dish is cooked separately, sealed on its own board, and marked with the seat number, so special meals reach the cabin exactly as ordered.
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.
Ask for crew meals when you send the trip, and they are billed on the same invoice as the guest order. Flight crew meals for Cayo Santa Maria are light and cold-friendly; pilot meals are never the same dish for both seats. Crew catering is packed in separate crew meal boxes, cockpit meals eat easily at altitude, and different meals for pilots keep the flight deck safe.
At Las Brujas the handover happens where your crew expects it: the FBO desk or the general aviation terminal. Ground handling catering is coordinated with your handling agent, who opens the right gate. FBO catering and catering delivery to the FBO stay on one schedule, and handling agent catering confirms who signs.
On the Las Brujas apron, the aircraft in front of you sets how the galley gets loaded. A light or midsize jet takes its boxes through the cabin door, while a larger cabin may need a high loader for galley catering and airside catering delivery. Aircraft provisioning on this small resort field is agreed with your handling agent in advance, so the right equipment is on the apron when the trays are.
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.
The field at Cayo Santa Maria exists for the resorts, which is why general aviation here is quiet and seasonal. Airport catering for MUBR means working around the terminal and your handling agent, with FBO services limited to what the cays offer and ground handling services arranged ahead.
Business aviation catering at Las Brujas is a seasonal business, busiest in the dry winter months. Inflight catering and in-flight catering here mean light, tropical menus; aviation catering is packed for small galleys; executive jet catering covers owner flights; diplomatic flight catering follows protocol; and cabin crew meals come with the trip. As a business aviation hub, it is small and simple.
Cuba applies customs and agricultural controls to imported and exported food. Fresh meat, dairy and produce are the sensitive items, and a sealed, labelled order is easier to clear than loose goods. Confirm any restriction with your handling agent before you decide the menu.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at MUBR, with 2 passengers choosing herb chicken with a quinoa salad and a tight boarding window influencing our preparation. For our team, the strongest part of their business aviation catering was how they handled packing arrangement. Our handling contact received the order details from The Galley Girls, including how the salads had been grouped. We could account for the sauces before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“A request for prawn salad and small fruit plates, 9 passengers, and two separate meal services: that was our brief for the departure at BWW. I asked The Galley Girls for the crew provisions in separate meal boxes, with garnishes supplied separately for plating on board. We could finish the breakfast portions as each guest was ready, rather than laying everything out at once. With jet catering, careful attention to final order confirmation matters as much to our crew as the menu itself.”
“Nothing about the 11 guest order at Las Brujas Airport called for excess complexity: just vegetarian wraps and colourful salads and sensible planning for different crew meal preferences. The Galley Girls used a readable packing list for the fruit plates, which helped when two colleagues checked the order together. The crew provisions were also listed clearly, which made it easier to pass instructions between crew members during preparation. I would discuss VIP flight catering with them again, especially when meal organisation needs careful coordination.”
When the manifest moves, the invoice moves with it. Each item is quoted by portion, and a last-minute count is simply re-quoted before the trays are sealed and labelled by seat.
A single local item, say guava dessert or grilled snapper, does not complicate the order. We build around it, confirm availability and customs rules, and last-minute requests are taken day or night.
For a dawn slot, the sealed, labelled order is what makes customs painless. Ask your handling agent about any restriction on fresh items before you choose the menu.
If your party insists on its own supplies, tell the FBO in advance. Many official flights choose a single cleared source, so that nothing unfamiliar reaches the cabin.
A private jet charter covers the aircraft, not the meals. Food is ordered separately here, and Cuban customs treat catering as cargo, so contents are listed on every box.
Tail, pax and diets — a flight attendant takes it from there, day or night.
