Catering to your aircraft in Moa.
Moa, in Holguín Province, is a quiet field at sea level where the weather can move a slot. We prepare private jet catering for MUMO and hand it over plane-side, with the brief you give us.
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.
Holguín Province is eastern Cuba, and Moa is its nickel coast: humid, green, and a long way from the usual tourist plate. A private jet menu for Moa works best when it is built on what the region actually cooks. Local specialities travel well in a galley if you plan the finish: ropa vieja and shredded pork are cooked and packed for the oven, rice and black beans (moros y cristianos) go in their own tray, and the sauce stays apart so the plate is re-plated, not rescued.
Our private jet food for Moa leans on the Cuban table. Tropical fruit plates (mango, guava, pineapple) travel Chilled and are cut per passenger, and a yuca or plantain side is packed for the oven. For an inflight menu that feels local, a cold ceviche-style fish plate or a pressed Cuban sandwich re-plated cold fits a small galley. These private jet platters, gourmet inflight meals and private jet snacks (plantain chips, coconut sweets) are our local specialities for Holguín Province.
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.
The strip at Moa, MUMO, is a small coastal field in Holguín Province where flights are few and a missed ingredient cannot be fixed on the ground. Private jet catering for this airport is therefore planned from the aircraft backwards: the galley, the seat plan, the leg ahead. Whether it is inflight catering for a charter or aviation catering for an operator, business aviation catering and executive jet catering are packed by former flight attendants. Diplomatic flight catering follows protocol, and cabin crew meals are an on-request line item.
A typical business jet at Moa flies in for the nickel and mining trade or a coastal charter, with a small cabin and a modest galley. Business jet catering and corporate jet catering at MUMO are planned around that galley, with VIP flight catering and charter flight catering written to the seat plan. A private jet chef builds a bespoke menu, and luxury inflight catering stays simple enough to finish in one oven.
At Moa, government flight catering starts with who is on board and what protocol requires. Head of state flight catering and VIP aviation catering are prepared by a named team, and state visit aircraft catering is documented and sealed before it reaches the aircraft.
Dietary requests for Moa are handled as a procedure, not a label. Rice, beans and pork lard are the usual hiding places in Cuban cooking, so vegan, gluten free and allergen free dishes are cooked and packed separately, with no names on the boxes, only seat numbers. Kosher and halal special meals and kids meals are agreed in the brief and sealed before they reach the aircraft.
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.
On a long wait at Orestes Acosta, a crew wants a proper meal. Crew meals and flight crew meals are ordered on request and invoiced with the rest, with pilot meals and cockpit meals packed in crew meal boxes for the flight deck. Crew catering includes different meals for pilots, set per operator policy.
At MUMO, FBO catering is delivered to the general aviation terminal and handed over by your handling agent. Catering delivery to the FBO is arranged with ground handling catering in mind, so the food reaches the aircraft on your slot. Handling agent catering at Moa is coordinated with the airport's apron rules.
At MUMO the aircraft type decides how the galley is loaded: a light jet is provisioned by hand through the door, while a larger cabin may need airside catering delivery with a high loader arranged through your handling agent. Galley catering for Moa starts with the type and the galley itself, and aircraft provisioning is confirmed with the FBO before the slot.
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.
Orestes Acosta Airport serves Moa, a nickel town on the northeastern coast of Cuba, in Holguín Province. The field sits at 16 feet above sea level and takes a modest flow of general aviation, so airport catering here is built around small aircraft. As a business aviation hub it is small and occasional, and FBO services and ground handling services are limited, which makes a clear brief matter more than anywhere with a crowded apron.
Traffic at MUMO is occasional and specific: industry visits to the nickel works, coastal charters and the odd official flight, which makes this a business aviation hub in miniature rather than a busy one. For those flights we provide inflight catering and in-flight catering, aviation catering and business aviation catering, with executive jet catering sized to a small cabin. Diplomatic flight catering is prepared when an official aircraft calls, and cabin crew meals and crew meals are ordered on request, like any other line.
Food import rules in Cuba are tight, and at this small business aviation hub the customs officer will want to see exactly what is aboard. We pack catering sealed and itemised, so the handling agent can present it without unpacking trays on the apron. Check the rules of the destination country as well, because what clears at Moa may not clear on the next leg.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at MUMO, where our order of a mezze selection with flatbreads for 10 people involved limited fridge space. For aviation catering services, that attention to portion planning made the order noticeably easier to manage. The Galley Girls talked through the quantities of starters with us before confirmation, rather than leaving us to guess the portions. There was enough information about the main courses to brief the crew without making assumptions about what had been ordered.”
“Choosing beef fillet with roasted potatoes for 8 people at MOA was straightforward; the challenge was making it work with a small galley worktop. I want an aviation catering company to understand meal organisation, and this order gave us a useful starting point. The Galley Girls labelled the salads in line with our brief, so the cabin team could identify the relevant portions quickly. The crew provisions were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“On this departure from Orestes Acosta Airport, 5 passengers had chosen herb chicken with a quinoa salad, and a family lunch request needed to be reflected in the order. The Galley Girls prepared the sauces for assembly in the galley, with the accompanying elements easy to locate. Keeping the desserts aside until service helped preserve the presentation while we dealt with the boarding tasks. When comparing aviation catering companies, I would look closely at crew briefing after this experience.”
Waiting at MOA is where crews ask for more, and the price follows the extra dishes: a cold plate for later, a hot one now. Private jet catering is priced per menu, so a hot Cuban plate and a fruit box simply add up line by line.
At MOA the lead time depends on the weather and on customs, not on the kitchen. Tropical weather in the east of Cuba can shift a flight, so we keep the order open and adjust it when your slot moves.
Customs at MUMO treat provisions as part of the aircraft's stores, so a double service on a long leg should be declared. We pack the second service sealed and separately labelled, which keeps inspection simple.
Many crews bring a snack and order the real meal. At Orestes Acosta, a short turnaround is better served by a packed order than by sorting your own food at the steps.
A charter does not include catering. For the way back from Moa, we plan a separate order, which lets you change the menu after a long first leg.
Tail, pax and diets — a flight attendant takes it from there, day or night.
