Catering to your aircraft in Cayo Largo del Sur.
Vilo Acuña International serves a beach island, so private jets arrive to a short ramp and a small terminal. You get food packed for your galley, labelled by seat, handed over at 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.
Cayo Largo del Sur is a beach island, and the private jet menu for MUCL leans on the sea: spiny lobster, grilled fish, conch, and the Caribbean sides that go with them. An inflight menu built on these local specialities has to travel well, so shellfish is cooked, chilled and packed to be re-plated cold or finished in the oven.
Cuban kitchen is the other half of private jet food here: roast pork, black beans with rice, ropa vieja, yuca and plantain. These local specialities in the Isla de la Juventud region hold up in a galley drawer better than most European dishes. Mojito mint, lime and guava round out the private jet menu, with sauces kept apart.
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.
At Vilo Acuña International, most of what reaches the galley has to be sourced and packed ahead, so private jet catering for CYO is planned around the aircraft rather than the market. Our inflight catering and in-flight catering team treats aviation catering here like any other stop. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are all on the same menu, ordered by phone or email.
Executives flying to Cayo Largo del Sur tend to want something that tastes of the island. We treat business jet catering and corporate jet catering as a menu built from local seafood and fruit. VIP flight catering, charter flight catering and luxury inflight catering come with a private jet chef and a bespoke menu for your galley.
Government flight catering into Cuba runs through protocol before the kitchen. For head of state flight catering at MUCL, the menu is cleared, seats are numbered and a named team handles it. VIP aviation catering and state visit aircraft catering stay discreet.
Halal and kosher special meals are not the default on a Cuban cay, so each one is confirmed against the order before anything is cooked. Vegan, gluten free, allergen free and kids meals travel in sealed, labelled boxes, with pork, shellfish and dairy kept off the same board, because rice, beans and fried sides carry hidden lard and wheat here.
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.
For a stop at MUCL, crew meals are a request you make with the trip and a line we bill as usual. Flight crew meals and pilot meals come as crew meal boxes, labelled CREW, with different meals for pilots if the operator asks. Cockpit meals are packed to eat one-handed, and crew catering for a cay stop is kept simple. Cabin crew meals follow the same routine.
We coordinate FBO catering with your handling agent, who controls airside access. Catering delivery to the FBO and ground handling catering are planned around the general aviation terminal, and handling agent catering is confirmed against your slot.
Larger aircraft into Cayo Largo del Sur are provisioned from the apron, so galley catering is planned around the type, the door height and the access your handling agent can arrange. For airside catering delivery and aircraft provisioning on a wide-body, we confirm the high loader or the alternative before the slot, since the field is small and equipment is limited.
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.
Airport catering at Vilo Acuña International serves a small general aviation operation on a single runway, mostly leisure traffic to the island. FBO services and ground handling services here are limited, so confirming the plan early matters.
The cay is a seasonal business aviation hub for leisure flights, strongest in the dry winter months. Inflight catering, in-flight catering and aviation catering are ordered per trip, and business aviation catering, executive jet catering and diplomatic flight catering all follow the same process, with cabin crew meals on request.
Customs rules on food entering Cuba are strict, which shapes every order for CYO. We plan around local seafood and fruit that need no import, and anything else is checked with the handling agent before it is packed.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at MUCL, with 7 passengers choosing a cheese board and savoury canapés and a changing departure schedule influencing our preparation. Instead of asking us to improvise, The Galley Girls explained how the canapés could be arranged during service. I want an aviation catering company to understand written menu details, and this order gave us a useful starting point. Keeping the starters aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Timing and organisation mattered at CYO, where our order of a light pasta dish with grilled vegetables for 6 people involved an evening cabin service. When comparing aviation catering companies, I would look closely at galley preparation after this experience. I asked The Galley Girls to review the sauces quantities against the passenger brief, and the proposed portions made sense. It was useful to see the desserts listed separately when checking how much space the complete order would require.”
“The 12 passenger portions of vegetarian wraps and colourful salads were the easy part; managing a changing departure schedule at Vilo Acuña International Airport took more planning. The crew briefing stood out more than any sales pitch about flight catering. 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.”
Cost is not a tariff: it follows the dishes. A diplomatic party wanting lobster and chilled desserts will see that reflected, while a simple crew-and-pax order stays lean. Phone or email us the details.
The simplest orders use local seafood, fruit and rice dishes that need no import. If you want something specific from abroad, say so and we confirm what customs allows.
You deal with one contact, your handling agent, for passes and customs. We confirm the details of the order with them and hand over at the FBO.
Personal food is allowed in principle but is checked at customs, so sealed catering is the cleaner route. Send us the restriction and we confirm what we can prepare.
Not part of the charter. A midsize jet to CYO may take plated hot dishes, while a light jet gets cold platters and snacks, and the order and invoice are separate either way.
Tail, pax and diets — a flight attendant takes it from there, day or night.
