Catering to your aircraft in Havana.
A quiet apron west of Havana, MUPB asks for compact, well-labelled food. Our former flight attendants pack by seat and deliver to the FBO and handling agent for Playa Baracoa.
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.
Havana and Artemisa Province eat from a short, honest list, and most of it travels well in a galley. Our private jet menu for Playa Baracoa leans on that: roast pork with mojo, black beans and rice, yuca with garlic sauce, ropa vieja, plantains, and tropical fruit cut the way a passenger can eat it from a tray. Local specialities such as guava, mamey and fresh papaya sit well on an inflight menu because they need no cooking at all.
Private jet food in Havana is simple and generous. Think slow-cooked pork, shredded beef in tomato and pepper, rice with beans, tostones and a plate of sliced mango, pineapple and guava paste with cheese. These local specialities make a convincing private jet menu for MUPB because they reheat well, hold their shape on a tray and fit the small galleys typical of this field.
Cuban cooking suits the cabin better than most. Our inflight menu for Havana pairs roast pork, picadillo, congri and yuca with a chilled plate of tropical fruit, served to Artemisa Province departures as private jet food that holds its flavour. Local specialities are portioned per seat, labelled by number, and packed so the crew only has to plate and serve.
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.
Playa Baracoa (MUPB) is a modest field on the Artemisa Province coast, the sort of apron where a light jet or turboprop arrives, turns and leaves with little ceremony. Private jet catering here is built for that rhythm: compact trays, galleys without much storage, and a handover through the FBO. Inflight catering and aviation catering for business aviation catering movements follow the same brief, whether it is an executive jet catering request for a short hop or diplomatic flight catering for an official party. Cabin crew meals are quoted alongside.
For Havana, business jet catering starts with the aircraft type and the seats. Corporate jet catering, charter flight catering and VIP flight catering are built to that galley, while a private jet chef shapes a bespoke menu and luxury inflight catering where the trip calls for it.
For official travel into Havana, VIP aviation catering means a menu cleared in advance and sealed trays with seat labels. Government flight catering, head of state flight catering and state visit aircraft catering stay discreet, and the team is named.
Allergens hide in the usual places in Havana kitchens: lard in the beans, wheat in croquette fillings, shellfish in some rice dishes. Kosher, halal, vegan and gluten free meals are therefore handled as a procedure, with separate preparation, sealed trays and seat-number labels. Special meals, allergen free dishes and kids meals are agreed at the order, and the menu is cleared against the restriction before anything is cooked.
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.
At MUPB, crew catering is a separate line on the order, requested and billed like any other. We pack crew meals and flight crew meals in labelled crew meal boxes, with pilot meals and cockpit meals designed for a short turnaround, and different meals for pilots when operator policy requires it, plus cabin crew meals if needed.
At MUPB, we deliver to the FBO and work with your handling agent. FBO catering, catering delivery to the FBO and ground handling catering all go through the general aviation terminal, with handling agent catering confirmed before your slot.
Playa Baracoa mostly sees light jets and turboprops, so galley catering is carried to the door by hand rather than by lift truck. For a larger aircraft that needs a high loader, say so in the brief: airside catering delivery and aircraft provisioning are arranged with your handling agent before the slot. The aircraft type decides door height, galley size and how much goes into the drawers.
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.
MUPB serves Havana as a small general aviation field in Artemisa Province, with a modest apron and light traffic. For crews it is a calm stop, and airport catering here is arranged around the FBO and your handling agent, especially outside the hot, wet months.
Playa Baracoa is a business aviation hub in a quiet corner of Havana. Airport catering is ordered with the trip: inflight catering and in-flight catering, aviation catering and business aviation catering reach the aircraft through the FBO. Executive jet catering is packed for owner-flown tails, diplomatic flight catering follows protocol, and cabin crew meals and crew meals are quoted alongside. FBO services and ground handling services connect the order.
Customs in Cuba can inspect and restrict imported food, and leftovers may need to be disposed of. For airport catering at UPB we recommend locally cooked meals, and checking details with your handling agent.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at MUPB, we needed vegetarian wraps and colourful salads divided into 11 portions suitable for a changing departure schedule. For in-flight catering services, that attention to crew briefing made the order noticeably easier to manage. The starters from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the main courses stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“As the person coordinating grilled salmon with a lemon dressing for 6 passengers at UPB, I needed an arrangement that considered a family lunch request. With aviation catering, careful attention to portion planning matters as much to our crew as the menu itself. We changed the quantities of salads, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the side dishes quantities from several messages during the final departure checks.”
“Several practical details needed attention at Playa Baracoa Airport, with a cold lunch with cheese and fruit requested for 3 guests and a small galley worktop to accommodate. I gave The Galley Girls our storage brief and asked for the fruit plates to arrive in divided catering boxes. We placed the snack boxes in their planned storage area without first having to reorganise all the catering boxes. The order made aviation catering services feel manageable because the written menu details had been considered beforehand.”
Think of the galley first: one oven and a single drawer means fewer hot plates and a simpler bill. Larger aircraft add trays, cutlery and dishes. How much does private jet catering cost at Playa Baracoa is a menu quote, written for your tail and your guest count.
Lead time on a short empty hop is straightforward: two crew, a few boxes, no table service. We handle last-minute orders at Playa Baracoa, and the delivery goes to the FBO. The slot and the tail are all we need from you.
Duty time runs while you wait, and customs adds a step. Food loaded abroad may be declared or held in Cuba, so we cook locally and deliver to the FBO for Playa Baracoa. Ask your handling agent about any item you plan to keep on board.
Rainy season and squalls change departure plans in Havana, so food loaded days earlier may not last. Customs can also hold fresh imports. We cook to order for UPB, and your handling agent confirms what stays on board.
Catering is ordered apart from the private jet charter and invoiced separately. For two services on a long leg, tell us the seats and timing, and we pack each service in its own tray and label it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
