Catering to your aircraft in Marigot.
At TDPD, a turnaround is often short and the apron is open to the weather. We prepare the trays for the crew and the cabin, and deliver them to the FBO in Marigot, ready for the aircraft.
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.
Dominica is the island of rivers and provision grounds, and Marigot on the Saint Andrew Parish coast shows it: dasheen, tannia, plantain and breadfruit grow within sight of the strip. For Douglas-Charles, the private jet menu begins with those same provision grounds. Our private jet food leans on local specialities that travel: callaloo soup packed hot in a sealed pot, fish cakes, bakes and saltfish, grilled mahi-mahi, and a fruit plate of banana, passion fruit, soursop and grapefruit. The inflight menu for DOM is mostly about what survives a tropical apron: private jet platters assembled chilled, gourmet inflight meals finished in the galley oven, and private jet snacks such as cassava chips, coconut tarts and bay-leaf spiced nuts. The same local specialities appear whether the lunch is for two passengers or ten.
Marigot sits in Saint Andrew Parish, wet, green and a short step from the tarmac of TDPD, and the produce shows it. Our private jet menu for Douglas-Charles uses what Dominican growers do well: crab back, fresh tuna, goat water in a sealed pot, sweet potato, and citrus that holds in the cabin. This inflight menu is private jet food written for the apron: platters travel chilled, hot dishes come with the sauce apart, snacks stay dry. Local specialities like bakes, banana fritters and cocoa tea fit a galley with one oven and little counter. We name each dish and its service note so the cabin crew re-plates without guessing.
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.
Douglas-Charles sits on the Atlantic side of Dominica, a single runway whose weather decides when the aircraft leaves. Private jet catering here is built for that: sealed trays, produce that survives a tropical apron, and a handover at the FBO. For inflight catering and aviation catering on a business aviation catering brief, executive jet catering or diplomatic flight catering alike, we pack for the galley you have, with cabin crew meals marked and kept apart.
Business jet catering at Douglas-Charles is usually for small cabins on island hops, so we favour a bespoke menu that survives a tropical apron. Corporate jet catering and VIP flight catering follow the same rules; charter flight catering is packed for the galley, and a private jet chef writes the luxury inflight catering list around Dominican produce. TDPD runs mostly light jets.
When an official aircraft lands at DOM, the menu is cleared by protocol before cooking. For head of state flight catering, our team is named in advance and the food is sealed and logged. State visit aircraft catering and VIP aviation catering at Douglas-Charles are handled quietly, with government flight catering paperwork ready.
At Douglas-Charles the allergen question is mostly about the island kitchen: coconut milk in the callaloo, peanut in the sauces, shellfish in the crab dishes, and wheat in the bakes. We build kosher, halal, vegan, gluten free and allergen free special meals as a separate procedure: its own board, its own box, sealed and marked by seat number. Kids meals are written for the cabin you have, and any special meals request tied to a Dominica menu is checked against the ingredients before cooking begins.
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 crew landing at TDPD, crew meals are a request, not a default, and are billed as ordered. Flight crew meals are chosen for easy eating; pilot meals and cockpit meals are different dishes when required, so different meals for pilots is simple to arrange. Crew catering in labelled crew meal boxes keeps cabin crew meals separate.
FBO catering at Douglas-Charles ends with a handover at the general aviation terminal. We coordinate catering delivery to the FBO with your handling agent, who controls airside access. Ground handling catering is booked against your slot, and handling agent catering follows the access rules of TDPD.
Aircraft at TDPD range from light jets to the occasional larger turboprop or charter widebody, and the type decides the loading. Galley catering for a light jet comes in a few insulated cases carried up the stairs; a larger aircraft may need a high loader on the apron, with airside catering delivery coordinated with your handling agent. We ask for the type and galley layout first, then provision the aircraft accordingly. Aircraft provisioning at Douglas-Charles is planned around the apron space and the door height, not the other way round.
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.
TDPD in Saint Andrew Parish is a compact field with a modest terminal and a single runway. Airport catering at DOM serves general aviation, with provisions delivered through the FBO, and the same FBO services cover the apron handover. Douglas-Charles works as a small business aviation hub for the island, and ground handling services keep the turnaround simple. The setting decides the pace and the produce.
Business aviation at Douglas-Charles has a seasonal rhythm: winter brings the Caribbean charter season, summer the storm watch, and the field acts as a quiet business aviation hub in between. Inflight catering and in-flight catering here reflect it. Aviation catering and business aviation catering are written around Dominican fruit and fish; executive jet catering and diplomatic flight catering use the same sealed packing, and cabin crew meals are kept separate, with crew meals ordered on request. FBO services and ground handling services at DOM shape when the trays go aboard.
Dominica applies customs controls on imported fresh food, meat and plant material, and aircraft stores are cleared through the handling agent. Orders at Douglas-Charles are listed and sealed so officers can verify them on the apron. Ground handling services and the FBO services desk at this small business aviation hub know the paperwork, so a menu with citrus or raw items is flagged before it is cooked.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at Douglas-Charles Airport meant planning chicken skewers with a couscous salad for 7 guests with an evening cabin service in mind. The Galley Girls updated the salads in the written order and sent back a confirmation that clearly showed our amendments. The sauces remained as originally requested, which was reassuring when we checked the latest version with operations. For our team, the strongest part of their flight catering was how they handled written menu details.”
“Getting herb chicken with a quinoa salad ready for 12 guests at TDPD required an order that accounted for an evening cabin service. The Galley Girls labelled the salads in line with our brief, so the cabin team could identify the relevant portions quickly. The order made flight catering services feel manageable because the cabin service sequence had been considered beforehand. We could distinguish the sandwiches at a glance instead of lifting lids just to establish what belonged to each service.”
“As the person coordinating mini sandwiches and individual desserts for 5 passengers at DOM, I needed an arrangement that considered limited fridge space. For airline catering, that attention to meal organisation made the order noticeably easier to manage. Instead of asking us to improvise, The Galley Girls explained how the main courses could be arranged during service. The desserts stayed together in one group, so another crew member could follow the same plating sequence.”
Pricing at TDPD follows what lands on the market that week. Dry-season mahi-mahi and tuna are easier to source than during rough Atlantic weeks, and imported items such as smoked salmon carry a different line. Nothing is bundled into private jet catering as a flat sum: you get a quote for your menu, and the departure window you plan around shapes what we recommend.
Ordering from Douglas-Charles for the leg home works best when we know the type and the galley. A Marigot crab starter does not travel as well after a long ground stop, so we propose something sturdier. Changes are accepted, and last-minute orders are handled by phone or email, day or night.
Inflight catering leaving Dominica is generally cleared as aircraft stores, but destination rules decide what can be carried onward. For late or early slots at TDPD we flag likely issues, such as citrus, raw meat or seeds, and replace them with cooked or processed alternatives.
Passengers sometimes arrive with local bakes or fruit from Marigot. That is usually fine inside the cabin, but restrictions apply to anything leaving the country, and the agent has the final say. We can supplement your own food with a platter or a crew meal box.
Catering sits on its own line from any private jet charter. For an empty cabin into Marigot, we advise waiting until the departure leg is confirmed, then placing a single order for the real headcount.
Tail, pax and diets — a flight attendant takes it from there, day or night.
