Catering to your aircraft in La Romana.
Casa De Campo International handles weekend arrivals from golf and family groups. We pack lobster, fruit and crew meals so they hold in a small galley at MDLR.
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.
Start from what the Dominican south-east does well: grilled fish, creole rice, plantain in several forms, and fruit at its peak. Our private jet menu for La Romana keeps those flavours but adapts the format to a jet galley. The inflight menu favours cold seafood plates and a hot dish that finishes in a small oven.
A guest arriving at La Romana expects the island, and private jet food can deliver it without a full kitchen on board. Local specialities like pescado al coco, sancocho and fried cassava are packed with their sauce in a separate pot. Across La Romana Province the same logic applies: a private jet menu that survives a warm ramp and a cabin of six.
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.
Casa De Campo International sits on a resort coast where private jets arrive with guests who want the island on the plate, and private jet catering here is built around that: Caribbean seafood, tropical fruit, rum-adjacent desserts, packed for the galley of your aircraft. Inflight catering and in-flight catering orders for MDLR come from flight attendants who know the oven is small. We treat aviation catering, business aviation catering and executive jet catering as one job: food that survives the cabin. Diplomatic flight catering and cabin crew meals follow the same rule, sealed and labelled by seat.
At MDLR a private jet chef builds a bespoke menu for each trip. Business jet catering, corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering all begin from the aircraft's galley and the guests on board.
Government flight catering and head of state flight catering at La Romana run through protocol, not the kitchen. VIP aviation catering and state visit aircraft catering are traced, sealed and delivered with discretion.
Special meals at MDLR are handled as a procedure, not a promise on a label: kosher, halal, vegan, gluten free, allergen free and kids meals each get their own board and sealed box. In the Dominican south-east, the places allergens hide are shellfish stocks, fried batters and coconut milk, so we check them before cooking.
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 turnaround at MDLR, crew meals can be hot or cold. Flight crew meals, pilot meals, crew catering, cockpit meals and crew meal boxes are all on request, and different meals for pilots are available where policy requires.
FBO catering and catering delivery to the FBO at MDLR work through the general aviation terminal and your handling agent. Ground handling catering and handling agent catering are coordinated with them for the handover at the aircraft.
For larger aircraft at La Romana, galley catering depends on door height and whether a high loader is needed; airside catering delivery is arranged with your handling agent. Aircraft provisioning for a bigger cabin is planned from the type and the galley layout, not from a standard trolley count.
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.
MDLR serves La Romana and its resort area. Airport catering for general aviation here reflects short stays and a lot of guests arriving for leisure.
Casa De Campo International works as a business aviation hub for resort travel. Inflight catering, in-flight catering, aviation catering, business aviation catering and executive jet catering all apply here, alongside diplomatic flight catering and cabin crew meals.
FBO services and ground handling services at MDLR run through your handling agent. Dominican customs applies to imported fresh food, so sealed and labelled boxes are easier to clear. Airport catering is planned around general aviation arrival routines.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at Casa De Campo International Airport, our 2 guests wanted beef fillet with roasted potatoes, organised sensibly around different crew meal preferences. The order made in-flight catering feel manageable because the galley preparation had been considered beforehand. The Galley Girls updated the snack boxes in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the breakfast portions quantities from several messages during the final departure checks.”
“A request for grilled salmon with a lemon dressing, 11 passengers, and several individual meal preferences: that was our brief for the departure at MDLR. Our brief for vip inflight catering was met with a sensible plan for crew briefing. The Galley Girls kept the canapés separate from the finishing elements, which gave us control over the final presentation. We could finish the sandwiches as each guest was ready, rather than laying everything out at once.”
“Having 5 guests request a mezze selection with flatbreads at LRM meant planning the portions carefully while accounting for limited fridge space. The Galley Girls suggested shallow trays for the crew provisions, and that choice worked well with our storage arrangement. Separating the desserts from the first service items helped us avoid opening boxes we did not yet need. With private jet catering, careful attention to cabin service sequence matters as much to our crew as the menu itself.”
An order for six with lobster and mango will differ from one for twelve with grilled chicken. Dominican import rules for food affect which items we source locally, and the invoice reflects that.
A simple order, such as fruit and cold plates, moves easily. Seafood needs more planning. The handling agent confirms airside access and we meet them at the FBO; last-minute orders are handled.
A sealed kosher or halal box is an advantage at customs: it stays unopened and labelled. Dominican rules on imported animal products apply to anything not sourced locally.
On smaller aircraft the oven is the limit, so we suggest cold seafood and fruit plus one hot dish. Bringing food is fine; we advise on what holds.
Charters at MDLR do not include food. Even on an empty positioning flight, you order what the crew need, and it is billed separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
