Catering to your aircraft in Puerto Plata.
MDPP is a leisure-coast field, with business jets arriving for resort stays and leaving with rested crews. We cook and pack for the galley, with local fruit, snapper and cacao desserts, and hand over to your handling agent.
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.
Puerto Plata Province gives a private jet menu a real accent: green and ripe plantain, yuca, coconut, mango, passion fruit, avocado and the Cibao-grown cocoa that gives the north coast its chocolate. For an inflight menu these are local specialities with different travel habits. Mango and pineapple cut well and hold chilled; tostones and yuca fries must be re-crisped in the galley oven; mofongo travels as a hot dish with its broth apart. Fresh snapper, mahi-mahi and lobster tail are the private jet food people ask for at Puerto Plata; we cook and pack them for the galley you have. Amber and rum notes show up in sweet courses, never in anything the crew serves. The region around Puerto Plata is warm year round, so cold boards leave in insulated cases and wait 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.
Puerto Plata's north-coast runway sits at sea level, and the heat of the Dominican Republic follows every tray from the kitchen to the apron. Private jet catering at MDPP is built around that: fruit that holds, fish that is cooked to travel, cold boards that stay cold. For the flight attendant, inflight catering and in-flight catering here means a drawer plan first, a menu second. Aviation catering and business aviation catering for the field are packed for galleys of every size; executive jet catering and diplomatic flight catering follow protocol set before anything is cooked, and cabin crew meals ride in their own marked boxes.
The typical MDPP trip is a short stay on the north coast, so business jet catering leans on what is fresh here. Corporate jet catering and VIP flight catering share a bespoke menu; charter flight catering is simplified for groups, and a private jet chef adds luxury inflight catering details such as passion fruit courses.
For a state visit into Puerto Plata, government flight catering means a cleared menu, a traced supply and one point of contact. Head of state flight catering, VIP aviation catering and state visit aircraft catering share the same discreet handover at the aircraft.
A gluten-free guest at Puerto Plata meets local bread, fried coatings and flour-thickened stews, so special meals here are built on plantain, yuca, rice and fish instead. Kosher, halal, vegan, kids meals and allergen free requests are handled as a procedure for the Puerto Plata kitchen: separate board, separate box, seat number on the label.
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.
Out of Puerto Plata, crew meals are something you ask for, and they appear on the invoice with everything else. Flight crew meals and pilot meals come as crew meal boxes, labelled CREW, with different meals for pilots when policy asks. Crew catering for cockpit meals is built to eat with one hand, and cabin crew meals follow the same labelling.
FBO catering at Puerto Plata means catering delivery to the FBO, coordinated with your handling agent. Ground handling catering to the general aviation terminal is arranged by slot, and handling agent catering follows the access rules of the field.
Galley catering at MDPP for larger aircraft starts with the type: door height, galley layout and whether a high loader is needed for airside catering delivery to the aircraft. Aircraft provisioning for widebodies is agreed with the handling agent before the slot, with carts, cases and insulated containers sized for the galley.
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.
MDPP is the north coast's gateway, a busy leisure field that also takes business and charter traffic. Airport catering here follows the season and the access rules of the general aviation terminal, and ground handling services are arranged through your handling agent. For general aviation arriving at Puerto Plata, the field works as a business aviation hub for the resort coast.
Business aviation catering at POP peaks in winter, when private jets arrive for the north coast. Inflight catering and in-flight catering for these stays favour fresh fruit and fish; aviation catering and executive jet catering menus adapt to the aircraft, diplomatic flight catering follows protocol, and cabin crew meals are packed separately from guest trays. General aviation and FBO services handle the apron side, and ground handling services at the FBO set the order of the turn, so crew meals and guest trays reach the aircraft together. Puerto Plata is a seasonal business aviation hub rather than a year-round one.
The Dominican Republic restricts imported fresh meat, dairy and produce, so catering for flights into Puerto Plata uses local ingredients where possible. Ground handling services will tell you the current rules before you bring food from abroad, and as a business aviation hub for the north coast the field sees these checks on every arrival.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at POP, where 8 guests expected avocado toast components and breakfast fruit despite a changing departure schedule. The confirmation from The Galley Girls showed the starters clearly enough for us to check the planned service quantities. We also checked the sauces before approval, which helped avoid a second round of questions later in the preparation. This experience of in-flight catering services gave us a useful reference for managing meal organisation on another departure.”
“The 5 passenger portions of vegetarian wraps and colourful salads were the easy part; managing limited fridge space at Gregorio Luperon International Airport took more planning. The Galley Girls used a readable packing list for the crew provisions, which helped when two colleagues checked the order together. The portion planning stood out more than any sales pitch about aviation catering. The side dishes were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Before our guests boarded at MDPP, we needed poached fish with steamed rice divided into 6 portions suitable for a revised passenger count. For our team, the strongest part of their aviation catering services was how they handled portion planning. Instead of asking us to improvise, The Galley Girls explained how the breakfast portions could be arranged during service. We could finish the sauces as each guest was ready, rather than laying everything out at once.”
For a flight out of MDPP, the first question is the slot and the length of the turnaround, because they decide whether we plan oven dishes or chilled ones. Lobster, local cacao desserts and extra snacks add cost; simple fruit and rice plates keep it low. You approve the figure first.
If you need the way back covered, order the return leg from here in the same brief: one request, two services. Last-minute requests at POP are handled, and local produce keeps menus flexible.
Food entering the country is checked, which is why local sourcing helps. If your passenger count shifts late, the menu flexes in portions, not in ingredients that would need clearance.
Bringing your own food raises customs questions on fresh items. A local product, like Dominican cacao or tropical fruit, avoids that and travels well in the galley.
No. Catering is not part of the charter: it is ordered separately and billed separately, whatever the hour. A night departure or an early morning slot from MDPP changes the format of the meal, not that arrangement.
Tail, pax and diets — a flight attendant takes it from there, day or night.
