Catering to your aircraft in Guantanamo Bay Naval Station.
At MUGM the ramp belongs to the station, not to the caterer. We cook and label the trays for Guantanamo Bay Naval Station, and the handover goes through the FBO or handling agent you already work with.
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.
Guantánamo Province sits at the eastern end of Cuba, and its table is built on root vegetables, pork, rice and beans, with tropical fruit close behind. A private jet menu for Leeward Point Field has to respect the naval station's access rules, so the inflight menu leans on dishes that travel sealed and arrive intact. Local specialities such as congrí (rice cooked with black beans), yuca with mojo, and roast pork with citrus can be packed as private jet platters, with the sauce in its own pot. Private jet food from this region works best when it is simple: a Chilled plate for the short sector, an Oven dish for the long one. Gourmet inflight meals are built from what is sold on the ground here, and private jet snacks run to plantain chips, guava paste with cheese, and fruit cut in sealed boxes. Any import of fresh produce into Cuba is controlled, so what we propose is checked against what the station and customs will accept.
The eastern end of Cuba, Guantánamo Province, gives this page its local specialities: pork slow-roasted with sour orange, congrí, tostones, yuca, and fruit such as mango and guava. For a private jet menu at MUGM we start from what is cooked and sealed on the ground rather than what a visiting crew wishes were available. Gourmet inflight meals take the form of a hot main in an Oven tray with the mojo apart, and a Chilled fruit board for dessert. Private jet platters of cold cuts, cheese and tropical fruit suit a short sector, and private jet snacks are sealed, plain and easy to hand over. Private jet food in this region is limited by what the supply chain allows, so the inflight menu is agreed with the order and not promised in advance.
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.
Leeward Point Field sits on the Guantanamo Bay Naval Station, a military airfield where access, passes and ramp rules shape every meal order. Private jet catering here means a brief written for a controlled apron, with the handover agreed through the FBO or your handling agent. Inflight catering for business aviation, executive jet catering for small cabins, and diplomatic flight catering for official movements all start from the same question: who is cleared to reach the aircraft. Aviation catering for NBW is packed for the galley you have, and cabin crew meals are labelled apart from the guest trays.
Business jet catering at NBW is usually a short brief: a small cabin, a corporate or charter party, a menu that survives a sealed handover. Corporate jet catering and VIP flight catering here lean on simple, cooked dishes. Charter flight catering for the leg home is agreed with the outbound order. Luxury inflight catering is built around what the galley can finish, with a private jet chef writing a bespoke menu for each trip.
Official movements through Guantanamo Bay need discretion and traceability. We handle government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering with one point of contact, sealed packs and seat-number labels. The protocol office clears the menu; we then cook.
Special meals at Leeward Point Field follow the same procedure as anywhere: a separate board, a separate box, a seat number on the lid. In Cuban cooking the allergen to watch is cross-contact with fried foods and shared cooking fat, so allergen free, gluten free and vegan orders are packed apart from the pork and the rice dishes. Kosher and halal requests are confirmed against what can be sourced in the supply chain for the station before the menu is agreed, and kids meals are built from plain rice, chicken 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.
A crew waiting on a naval station apron cannot walk to a restaurant, so crew meals are a real part of the plan. We prepare flight crew meals, pilot meals and cockpit meals on request, billed like any other dish. Crew catering is packed in crew meal boxes, with different meals for pilots when the operator asks, and cabin crew meals marked by role.
FBO catering at NBW means a handover arranged with the handling agent, who controls access to the apron. Catering delivery to the FBO or to the general aviation terminal is cleared in advance, with names and vehicles on the list. Ground handling catering and handling agent catering are one process here, ending at the foot of the aircraft.
A military apron decides what can be loaded and how. Galley catering at MUGM depends on the aircraft type: a light jet takes its trays by hand through the door, while a larger cabin may need a high loader, and that equipment is arranged through the handling agent. Airside catering delivery on the station is cleared in advance, with drivers and vehicles on the access list. Aircraft provisioning is planned around the galley and the door, never around the menu.
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.
Leeward Point Field serves the Guantanamo Bay Naval Station on the southeast coast of Cuba, with the field sitting at an elevation of 56 feet. Airport catering here is shaped by access control more than by anything else on the apron. General aviation traffic is limited and tied to the station's own activity, and ground handling services are arranged around that rhythm.
Business aviation is the exception on this naval station, which turns inflight catering and in-flight catering for a private aircraft into a question of coordination. Aviation catering and business aviation catering needs, executive jet catering for small cabins and diplomatic flight catering for official visits all pass through the station, and ground handling services are the link between the FBO and the apron gate. Crew meals and cabin crew meals are planned the same way as the guest trays. The label business aviation hub does not fit NBW, yet general aviation and FBO services still exist on request.
Cuba controls food imports, and the station adds its own checks on top. Meat, dairy and fresh produce brought from outside may be held at the gate, so we plan around sealed, cooked dishes and local products. Ground handling services confirm what the customs and station officers will let through once you tell us the aircraft and the passengers.
Average rating from the cabin crew and pilots we cater for.
“Choosing a breakfast basket with individual preserves for 10 people at MUGM was straightforward; the challenge was making it work with a short ground stop. The salads supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the crew provisions identifiable helped the colleague taking over service understand the order without another long explanation. I appreciated the emphasis on catering handover throughout the airport catering arrangements.”
“My order at NBW covered smoked salmon bagels and sliced fruit for 5 guests, with a practical service plan needed because of different crew meal preferences. The Galley Girls confirmed the handover contact and identified the snack boxes, making the catering delivery easier for our team to track. My main takeaway from this inflight catering order was the practical approach to written menu details. The sandwiches went straight to the right colleague instead of circulating between several people during the turnaround.”
“Small packing details became important at Leeward Point Field: our 2 passengers wanted a charcuterie board and fresh bread, and we had several individual meal preferences. For in-flight catering, that attention to catering handover made the order noticeably easier to manage. The Galley Girls suggested clearly marked packs for the main courses, and that choice worked well with our storage arrangement. The snack boxes were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
Ordering the way back from NBW at the same time as the outbound keeps the brief simple and lets us propose both menus together. Private jet catering is priced per dish and per seat, so a cold return plate and a hot outbound main are two different figures. No flat rate applies to a naval station any more than to a busy FBO.
Last-minute changes in headcount are part of the work. At NBW the constraint is the pass and the apron, so we confirm the delivery window with your handling agent as soon as the number moves. The menu itself can be trimmed or extended without starting over.
A product that is sold on the ground, like guava paste or a local fruit, avoids most of the import questions. Imported fresh produce does not. We check each item against the customs position and propose a substitute where needed.
For an early slot the question is less whether you can bring food and more whether it will be kept at the right temperature. Our Chilled trays travel in insulated boxes to the aircraft. Food brought from elsewhere has to cross customs and the station gate.
The charter price does not include food, whatever the passenger list. Delegation flights into MUGM are ordered as a separate line, with the protocol office clearing the dishes before we cook. We then pack and deliver to the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
