Catering to your aircraft in Cabo Rojo.
Cabo Rojo is a quiet field on the dry southwest coast of the Dominican Republic, and what you load here comes from the sea and the orchards of Pedernales Province. We cook and pack for your galley and hand over at the FBO, day or night.
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.
Pedernales Province is the far southwest corner of the Dominican Republic, and the private jet menu at Cabo Rojo follows it: Caribbean fish landed along the coast, yuca and plantain, goat stewed in the Barahona style, and tropical fruit from the orchards inland. Our inflight menu for MDCR turns these local specialities into private jet food that survives a galley: fish packed for the oven, sauces apart, fruit cut on the day.
What travels well from Cabo Rojo? Grilled or baked fish with the sauce apart, tostones that crisp in a small oven, and chilled cassava salads. The private jet menu here is short on purpose; local specialities from Pedernales Province are chosen for how they re-plate, not for length. Private jet platters of fruit and cheese are the easy start, gourmet inflight meals follow from the hot list, and private jet snacks cover the rest.
Cabo Rojo and the wider Pedernales Province give the inflight menu its character: citrus, coconut, fresh fish, guava and cassava bread. We write private jet food for MDCR around these local specialities and pack each dish for your galley, the way a crew member would want to find it in the drawer.
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.
Arriving at MDCR in Pedernales Province, you land on a quiet strip where the kitchen is local and the produce is seasonal. Our private jet catering team, former VIP flight attendants, writes the menu around what the coast gives that week, from red snapper to mango. In-flight catering and business aviation catering orders are confirmed by phone or email, day or night, and executive jet catering arrives plated or packed to match your oven.
For a corporate group landing at MDCR, we work out the brief from the aircraft: what oven, what drawer, how many covers. Business jet catering, corporate jet catering and VIP flight catering are built from the same kitchen, with charter flight catering and luxury inflight catering adjusted to the guests. A private jet chef writes the bespoke menu around local fish and fruit.
State delegations are rare at MDCR, which is why discretion matters. Head of state flight catering, government flight catering, VIP aviation catering and state visit aircraft catering are handled by a small team with sealed, labelled meals and a menu agreed with protocol.
Special meals at Cabo Rojo start from the local kitchen: much of the Pedernales Province table is naturally gluten free (cassava, plantain, rice, grilled fish), and vegan plates are built from beans, avocado and fruit. Kosher, halal, allergen free and kids meals are written as a procedure: separate board, separate box, seat-number labels. Where coconut, shellfish and peanuts hide in local sauces, we say so 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 MDCR, crew catering is a request: crew meals, pilot meals and flight crew meals ordered with the flight, boxed to be eaten in the jumpseat or on the ground. Cockpit meals can be different meals for pilots, and crew meal boxes carry a seat label so nothing gets mixed. Cabin crew meals ride along, billed as an ordinary line.
At Cabo Rojo, FBO catering is handed over at the general aviation terminal or at the aircraft, depending on what your handling agent arranges. Catering delivery to the FBO is coordinated for your slot; ground handling catering and handling agent catering use the same contact, day or night.
Most traffic at MDCR is light and mid-size jets, so galley catering usually goes up by hand through the cabin door, with no high loader involved. For a larger aircraft, tell us the type: airside catering delivery and aircraft provisioning then depend on door height and on what your handling agent can arrange on the apron. We pack to the galley of the type, not to the menu.
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 Cabo Rojo supports a small general aviation airport in Pedernales Province, in the far southwest of the Dominican Republic. The airport has a modest terminal, FBO services and ground handling services for private flights; we deliver there like everywhere else.
Cabo Rojo is slowly becoming a business aviation hub for the southwest Dominican Republic. Inflight catering and in-flight catering orders usually come from groups flying to beach properties. Aviation catering and business aviation catering are packed for light jets, while executive jet catering is scaled to cabin size. A diplomatic flight catering request is rare but handled; cabin crew meals ride along.
Food import rules in the Dominican Republic restrict fresh produce, meat and dairy entering by air. For MDCR, we recommend ordering locally and letting the handling agent manage customs; our meals are sealed and labelled to match the stores declaration.
Average rating from the cabin crew and pilots we cater for.
“An order of a breakfast basket with individual preserves for 9 people at CBJ had to be organised around a family lunch request. I appreciated the emphasis on galley preparation throughout the jet catering arrangements. We discussed the dimensions before confirming; The Galley Girls grouped the desserts into divided catering boxes that were easy to handle. The sauces were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Nothing about the 11 guest order at Cabo Rojo Airport called for excess complexity: just prawn salad and small fruit plates and sensible planning for a changing departure schedule. The catering handover stood out more than any sales pitch about VIP flight catering. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. Knowing where the canapés were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Between cabin checks at MDCR, I coordinated chicken skewers with a couscous salad for 11 guests and explained our concerns about limited fridge space. We changed the quantities of canapés, and The Galley Girls reflected the request in the final packing list. We checked the breakfast portions against the same summary, keeping the cabin team and the handling contact aligned. My main takeaway from this charter flight catering order was the practical approach to packing arrangement.”
Call or write when the count changes. Private jet catering for Cabo Rojo is priced per menu line, so adding two guests means adding two portions of each dish, and we confirm the new total with you before packing.
Seasonal fruit decides the lead time here: pineapple and mango are generous in some months and thin in others. We say so when you order, and last-minute requests are handled with what is good that week.
Customs on a late-night CBJ departure is about paperwork and timing of access. We confirm the handover point with the FBO and keep meal boxes sealed until the galley.
Delegations at CBJ often ask this: bring your own, or order? Both are possible. Ordering gives you a sealed, labelled, documented meal and a named contact in place of a bag from elsewhere.
On a charter to CBJ, catering is a separate order. Because food import rules are strict, we recommend sourcing locally rather than carrying produce in; we deliver sealed and labelled to the FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
