Catering to your aircraft in Santiago.
A stop at MDST in the Cibao Valley usually means a short ground time and a galley that has to be restocked from scratch. We prepare it for that, and ask you only for the tail, the slot and the headcount.
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.
Santiago de los Caballeros Province is the heart of the Cibao, and a private jet menu for Santiago draws on it directly. The valley's farms supply plantains, yuca, avocados, mangoes and the pork that ends up as slow-roasted pernil, so an inflight menu for MDST can be local without being heavy. Private jet food from here travels best when the sauce goes in its own pot and the starch is cooked to be finished in a small oven.
Local specialities such as mangu, pica pollo and chivo guisado are written for the galley rather than copied from a restaurant card: the plantain mash stays chilled, the stew is packed hot, the crispy chicken is re-crisped on arrival. For North America departures out of Santiago, we also keep a lighter private jet menu of ceviche-style fish, tropical fruit and sandwiches built on pan de agua.
Santiago is also known for its cigar-and-rum culture, so after-dinner trays often pair a rum-soaked cake or dulce de leche with fresh fruit. We pack these as private jet food that holds at cabin temperature, with clear labels so the flight attendant can place them without opening every box.
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.
Cibao International sits in the middle of the valley that grows the Dominican Republic's tobacco and much of its rice, which is why a galley list for MDST can lean on fruit, plantain and slow-cooked pork rather than imported shortcuts. Private jet catering for Santiago is cooked and packed for the galley you actually have, with inflight catering marked by seat and restriction, aviation catering handled through your handling agent, and cabin crew meals ordered on request. For business aviation catering, executive jet catering or diplomatic flight catering, you send the tail and the slot and we take it from there.
In-flight catering for business jet catering and corporate jet catering at MDST starts with who is flying and for how long. For VIP flight catering and charter flight catering we build a bespoke menu with a private jet chef, with luxury inflight catering touches such as passion fruit, cacao and fresh snapper, and we plate it for your galley.
Head of state flight catering and government flight catering for a delegation through MDST depend on discretion and traceability. VIP aviation catering means a named team, a sealed packing list and a handover through the handling agent; state visit aircraft catering follows the protocol the delegation sets.
At MDST, a dietary request becomes a written procedure for the kitchen, with a named board and a sealed box, rather than a line on a label. The Cibao's cooking leans on pork fat, wheat bread and coconut milk, so allergens hide in sofrito, in the breadcrumbs of the croquetas and in the garlic mojo. Special meals — kosher, halal, vegan, gluten free, allergen free and kids meals — are cooked on a separate board, sealed, and marked by seat number so nobody opens the wrong box.
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 the crew landing in Santiago, crew meals are a separate request, billed with the order. Flight crew meals and pilot meals are packed in boxes, cockpit meals are designed to be eaten at the controls, and crew catering stays on its own board. Crew meal boxes are marked by role, and different meals for pilots are available when the policy calls for it.
FBO catering at Santiago is handed over where the aircraft is: through the general aviation terminal and the handling agent. Catering delivery to the FBO is arranged with ground handling catering in mind, and the handling agent catering step is simply a call to confirm who opens the gate.
Galley catering for larger cabins at MDST is handled through airside catering delivery coordinated with your handling agent. Aircraft provisioning on a wide-body or a long-range business jet depends on the door height and whether a high loader is needed to reach the galley; tell us the type and we plan the carts and the order of loading accordingly.
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.
Santiago's airport handles scheduled traffic and a modest business aviation flow, with airport catering planned around the general aviation terminal. FBO services and ground handling services are consistent with the main ramp, and the handling agent is the contact for airside access.
MDST works as a business aviation hub for the Cibao, with private jet catering, inflight catering and in-flight catering built around visitors to Santiago's cigar industry and winter season. Aviation catering, business aviation catering and executive jet catering are coordinated with the handling agent; diplomatic flight catering follows protocol, and cabin crew meals are an on-request line.
The Dominican Republic restricts imported fresh produce, meat and dairy, and customs checks the aircraft and the boxes at Cibao International. Food prepared in-country and sealed on a signed list is the simple route; anything carried in should be commercially packaged.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating vegetarian wraps and colourful salads for 7 passengers at STI, I needed an arrangement that considered several individual meal preferences. I appreciated the emphasis on written menu details throughout the private jet menu arrangements. We described our serving sequence to The Galley Girls and asked for the fruit plates to be packed accordingly. The main courses were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Working around a small galley worktop at Cibao International Airport, I asked for a light pasta dish with grilled vegetables in portions appropriate for our 12 passengers. I want a private jet chef to understand galley preparation, and this order gave us a useful starting point. We discussed the dimensions before confirming; The Galley Girls grouped the salads into shallow trays that were easy to handle. I could hand the sandwiches to a colleague with a short explanation instead of unpacking the whole order.”
“Keeping the galley organised at MDST meant planning a charcuterie board and fresh bread for 6 guests with a revised passenger count in mind. The Galley Girls labelled the side dishes in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the fruit plates at a glance instead of lifting lids just to establish what belonged to each service. My main takeaway from this in flight catering order was the practical approach to crew briefing.”
What moves the figure for a Santiago trip is the product list, not the airport. Fresh lobster, aged Dominican cheese or imported wine are priced individually, while mangu, tostones and pernil are the cheaper local staples. Send us your list and we return a clear private jet catering quote.
An early departure is the easiest case: cold platters, sandwiches and fruit are packed in advance and ready at the FBO. A late-night flight with a hot meal needs a little more detail, and we ask for it by phone or email. Last-minute orders are handled too.
When the flight is official, we ask early for the protocol requirements, because they can change what goes on the tray. For ordinary charters the rule is simpler: local food is sealed and labelled, and customs sees a clear list.
Customs in the Dominican Republic restricts fresh meat, fruit, vegetables and dairy brought in from abroad. If your galley list includes those, it is easier to let us supply them from local sources. Packaged snacks and dry goods usually pass without trouble.
No. Catering is not part of a charter: the contract covers the aircraft and the flight, while meals are ordered on their own and invoiced on their own. The handling agent at Cibao International grants the airside access we need, so we ask for their name and your slot when you place the order, and the same goes for in-flight catering and any crew meals you add.
Tail, pax and diets — a flight attendant takes it from there, day or night.
