Catering to your aircraft in La Isabela.
La Isabela is a quiet north-coast field where private arrivals come in warm and in no hurry. We cook Dominican dishes, pack them for your galley and hand them over at the aircraft, so your crew plates and serves without a kitchen.
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.
The Dominican table is built on plantain, rice, beans, slow-cooked meat and what the Atlantic brings in. For La Isabela and the Distrito Nacional region, a private jet menu leans on that: an inflight menu of sancocho-style stews, grilled local fish, tostones and fresh tropical fruit. Private jet food has to survive heat on the apron, so we choose local specialities that travel well and finish in a galley oven or on a plate straight from the drawer.
Private jet platters from this coast mean cold cuts, aged cheese with guava paste, ceviche-style fish and mango, pineapple and passion fruit. Gourmet inflight meals for the main service include chicken in creole sauce with rice and pigeon peas, with the sauce in its own pot. Private jet snacks are casabe crisps, roasted nuts, dark Dominican chocolate and coffee from the Cibao hills. Every one of these local specialities is packed for the aircraft, not for a dining room.
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.
La Isabela International sits on the north coast of Hispaniola, on a small field with a light-aircraft rhythm and a steady flow of private arrivals from Florida. Private jet catering here means Caribbean produce, an airside handover through your handling agent, and a galley plan agreed before you land. Inflight catering for MDJB is built around what survives a warm apron, and in-flight catering for a quick turn stays simple: cold plates, sealed boxes, sauce apart. Aviation catering for business aviation catering requests, from executive jet catering to diplomatic flight catering, is cooked, packed and labelled for the crew who will plate it, with cabin crew meals packed as a separate box.
Corporate jet catering into MDJB tends to mean a short brief: who is on board, when you leave, and what the galley can hold. Business jet catering, VIP flight catering and charter flight catering all follow the same method. Our private jet chef writes a bespoke menu, and luxury inflight catering stays local, seasonal and simple.
State visit aircraft catering at MDJB is agreed with the protocol office before any dish is planned. Government flight catering, head of state flight catering and VIP aviation catering share the same discipline: restricted contacts, labelled trays, no names on lids. Everything is sealed and passed to the aircraft through your handling agent.
At La Isabela the dietary question starts in the Dominican kitchen itself: sofrito bases, stock cooked with meat, fried plantain in shared oil, nuts in desserts. Kosher, halal, vegan, gluten free, allergen free and kids meals are handled as a procedure, with a separate board, a separate box and a card marked by seat number. Special meals are confirmed against the passenger list, so nothing travels on a promise.
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.
On a turnaround at MDJB the crew eats last, so crew meals are packed to wait. Flight crew meals and pilot meals are ordered on request and billed with the order. Crew catering is marked CREW; cockpit meals are easy to eat in the seat; crew meal boxes close tight; different meals for pilots avoid a shared dish. Cabin crew meals travel in their own box, away from the guest trays.
FBO catering at La Isabela means catering delivery to the FBO or straight to the aircraft, arranged with your handling agent. The general aviation terminal is where the handover usually starts, and ground handling catering follows the apron rules. Handling agent catering is simply a name and a slot we confirm in advance, then the meal goes airside.
Business jets at MDJB are loaded by hand through the main door, so a high loader is rarely needed. When a larger aircraft calls, galley catering is planned around its door height and how much it can take, and airside catering delivery is coordinated with the handling agent. Aircraft provisioning for a heavy order is split into trolleys, insulated boxes and a short packing list so the galley is stocked without trips back and forth.
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.
MDJB, also known as JBQ, serves private and light aviation in the Distrito Nacional area. As a general aviation field, airport catering depends on a handling agent and a short apron walk. FBO services and ground handling services are limited, so the plan is agreed before arrival.
As a business aviation hub it is modest but steady, with arrivals from Florida and the Caribbean. Inflight catering and in-flight catering for these trips are kept compact. Aviation catering and business aviation catering are tuned to small galleys, executive jet catering follows the owner's taste, and diplomatic flight catering and cabin crew meals are boxed and labelled separately.
Dominican customs regulate imported fresh meat, dairy and produce, so food prepared locally travels with fewer questions. Your handling agent receives a packing list and clears the vehicle for the apron. We keep ingredients Dominican and the paperwork short.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at MDJB: vegetable tartlets and a dessert selection for 10 guests, organised with several individual meal preferences in mind. My main takeaway from this business aviation catering order was the practical approach to final order confirmation. The Galley Girls labelled the salads 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.”
“Before our guests boarded at JBQ, we needed avocado toast components and breakfast fruit divided into 12 portions suitable for a tight boarding window. I needed the sauces checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the canapés quantities from several messages during the final departure checks. For our team, the strongest part of their jet catering was how they handled catering handover.”
“Keeping the galley organised at La Isabela International Airport meant planning smoked salmon bagels and sliced fruit for 3 guests with a changing departure schedule in mind. The crew provisions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The sauces were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. With VIP flight catering, careful attention to galley preparation matters as much to our crew as the menu itself.”
Pricing a delegation flight is a menu conversation. Local mango and pineapple keep the cost sensible; imported cheese and wagyu do not. The protocol brief, separate labelling and discreet handover are part of how we cook and pack, and the final figure is agreed in writing before the aircraft lands.
Dominican customs treat imported meat and fresh produce carefully, so a menu built on local ingredients is the easiest to deliver. We steer the order that way. Last-minute orders are handled; if one dish risks an inspection hold, we swap it for a local equivalent before the aircraft arrives.
Customs and access are handled together: the handling agent clears the vehicle, we provide the packing list, and the meal reaches the aircraft. Food prepared in the Dominican Republic and sealed at source is the simple route into La Isabela's apron.
You can bring your own sealed food, but Dominican customs treat meat and fresh produce from abroad cautiously, and an unlabelled box invites questions. For kosher, halal, allergen or child meals, it is easier to order from us: prepared on a separate board, boxed by seat and handed to the crew.
Not usually. The charter price and the catering order are separate, and the aircraft type decides what goes on the menu. A small jet into La Isabela gets a short, cold-leaning menu; a heavier jet can take oven-finished mains and a full dessert course.
Tail, pax and diets — a flight attendant takes it from there, day or night.
