Catering to your aircraft in Nueva Gerona.
A single aircraft on a quiet apron, a flat island under the sun, and a crew who need a menu that survives the heat. At Nueva Gerona we cook for the galley you have, label by seat and hand over through the 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.
Isla de la Juventud has its own table, and the private jet menu for Nueva Gerona draws on it: lobster and snapper from the surrounding Caribbean waters, grapefruit and citrus grown on the island, and the rice, black beans and roast pork that anchor Cuban cooking. On an inflight menu these are local specialities that need a decision about how they travel.
Private jet food from this region works best when the dish already tolerates a galley. Lobster tail is packed cooked and chilled for re-plating, ropa vieja goes in a sealed tray for the oven, and tostones travel with the dipping sauce in its own pot. Private jet platters of tropical fruit, local cheese and cold cuts take the other end of the range. {Region} produce changes by season, so we say what is good before you choose.
Gourmet inflight meals for a Nueva Gerona departure can stay simple: a citrus and avocado salad, grilled fish with rice and beans, a flan or guava pastry to finish. Private jet snacks run from plantain chips to mango and coconut sweets. Every dish is packed for your galley and labelled by seat, so the re-plating is the only step left at altitude.
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.
Rafael Cabrera Airport (MUNG / GER) serves Nueva Gerona on a flat, low island terrain, 79 ft above sea level, where arrivals are usually a single aircraft on a short apron. Private jet catering here is built around that rhythm: a brief from you, a menu cooked and packed for your galley, and a handover at the aircraft through the FBO or your handling agent. Inflight catering for these flights leans on seafood, tropical fruit and dishes that travel well in the Caribbean heat, and in-flight catering orders are confirmed with the tail, the slot and the headcount.
A flight into Nueva Gerona on a charter or an executive trip starts with the galley: oven or no oven, cold drawer or none. We offer business jet catering and corporate jet catering built from that, with VIP flight catering plates for the principals. A private jet chef writes a bespoke menu, and charter flight catering and luxury inflight catering are adjusted for the crew too.
When an official delegation lands in Nueva Gerona, the order goes through the protocol office, not the kitchen. Government flight catering and head of state flight catering use sealed trays and a limited team. VIP aviation catering and state visit aircraft catering are discussed by phone, with discretion.
Special meals at Nueva Gerona start with the local kitchen: rice and beans are often cooked with pork fat, sofrito can hide stock, and fried plantain shares oil with other items. For kosher, halal, vegan, gluten free and allergen free requests we prepare on a separate board and pack in a sealed box marked by seat number, with kids meals handled the same way. Tell us the restrictions with the tail and the slot, and we confirm what the island's produce allows.
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 on Isla de la Juventud eats between tasks, so crew meals are boxed and easy to handle. We offer flight crew meals and pilot meals on request, with different meals for pilots if required, and crew catering in sealed crew meal boxes. Cockpit meals are kept apart from the guest service, and cabin crew meals are marked so nobody opens the wrong tray.
FBO catering at Rafael Cabrera is a handover, not a delivery run: the order reaches the aircraft through the general aviation terminal and your handling agent. Catering delivery to the FBO is coordinated with ground handling catering rules for the apron, and handling agent catering is confirmed with the tail and the slot.
At Rafael Cabrera the type of aircraft decides how the order reaches the cabin. A light or midsize jet takes galley catering by hand through the door; a larger aircraft may need a high loader, arranged with your handling agent for airside catering delivery. Aircraft provisioning is planned from the type, the galley layout and the apron position, so nothing is carried that the galley cannot hold.
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.
MUNG sits at 79 ft on a flat Caribbean island and receives general aviation and domestic traffic. For airport catering, the useful facts are the single apron, the FBO services available to visiting jets, and the ground handling services that route orders to the aircraft.
Business aviation at Rafael Cabrera is occasional and seasonal. Aviation catering and inflight catering for these jets follow the arrival schedule, and in-flight catering is planned around the small apron. Business aviation catering and executive jet catering are ordered by phone, diplomatic flight catering goes through protocol, and cabin crew meals are added on request. As a business aviation hub it is quiet, with general aviation using the terminal and FBO services as needed.
Cuban customs control imports of meat, dairy and fresh produce, so we advise ordering food on the island rather than carrying it in. Your handling agent confirms any declaration at arrival or departure, and catering is sealed and listed so the paperwork is short.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at MUNG, with beef fillet with roasted potatoes requested for 5 guests and a family lunch request to accommodate. The confirmation from The Galley Girls showed the breakfast portions clearly enough for us to check the planned service quantities. For charter flight catering, that attention to final order confirmation made the order noticeably easier to manage. It was useful to see the sauces listed separately when checking how much space the complete order would require.”
“The cabin briefing at GER included 7 passenger meals, a request for grilled salmon with a lemon dressing, and instructions addressing two separate meal services. My main takeaway from this private jet food order was the practical approach to packing arrangement. The Galley Girls prepared the main courses for assembly in the galley, with the accompanying elements easy to locate. We could finish the sandwiches as each guest was ready, rather than laying everything out at once.”
“Menu approval at Rafael Cabrera Airport covered grilled salmon with a lemon dressing for 9 guests, leaving us to organise the service around a changing departure schedule. My main takeaway from this private jet meals order was the practical approach to meal organisation. The canapés from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The sandwiches were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
Ask us for a menu and we answer with a figure, not the other way round. For a long leg out of Rafael Cabrera with two services, cost depends on how many hot dishes there are, whether seafood is on the list, and how many crew meals you add on request. Catering is invoiced on its own.
A late slot and a short turnaround make the order simple here: one aircraft, one apron, one handover. Give us the slot and we coordinate with the FBO. Seasonal seafood is the only item that benefits from planning; everything else on the menu is flexible and last-minute orders are handled.
For a return from Nueva Gerona, local ordering is the practical answer. Imported food faces Cuban rules on meat, dairy and fresh produce, while a menu packed on the island, sealed and listed, travels with the aircraft. Your handling agent confirms any declaration needed at departure.
If the count changes, call or email and we rebuild the order around it. Platters and cold plates scale easily; hot dishes are re-portioned from the kitchen. Bringing your own food limits you to what you already have, and customs restrictions on meat and produce add risk.
Catering is not included in a private jet charter, so you place a separate order. For Nueva Gerona we suggest one local item to lead the menu, such as snapper from the island waters or tropical fruit, and the other courses stay simple and travel well.
Tail, pax and diets — a flight attendant takes it from there, day or night.
