Catering to your aircraft in Santo Domingo.
Las Américas sits at 59 ft on the Caribbean coast of Santo Domingo, and a cabin that stood open on the apron in August is a warm cabin. We pack for that heat: cold items held cold, hot dishes sealed, everything labelled for the crew who will re-plate it.
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.
Santo Domingo is the oldest European city in the Americas, and its table shows it: sancocho, a slow stew of several meats and root vegetables, is the dish people ask for first. For a private jet menu out of MDSD, we pack it sealed and hot, with rice and avocado apart so the plate looks right when the crew re-plates it in the galley.
Mangú, mashed green plantain topped with pickled red onion, is a Dominican breakfast that works well as an inflight menu item for early departures. Tostones and fried cheese travel as private jet food when they are held crisp in a vented tray. Local specialities such as pastelón, a plantain lasagna, or fresh Caribbean lobster are packed per seat and labelled by number. In the Distrito Nacional, mango, passion fruit and chinola, the local passion fruit, are in season through the warm months and ripen fast, so we choose fruit for the day it flies, not the day it is ordered.
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.
Tropical humidity decides what survives a Santo Domingo departure from MDSD, which is why private jet catering here is built around sealed trays and chilled produce. Inflight catering for these flights leans on local fruit and plantain, in-flight catering rules are followed to the letter on the galley side, and aviation catering for business aviation catering clients is packed per seat. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same labelling.
Business jet catering at Las Américas covers corporate jet catering for executives, VIP flight catering for guests, and charter flight catering for operators flying through the Caribbean. Luxury inflight catering is built around a private jet chef and a bespoke menu, written around the seat plan and the aircraft's galley.
For official arrivals at SDQ, government flight catering is cleared before anything is cooked. Head of state flight catering, VIP aviation catering and state visit aircraft catering share one approved menu and a team that does not change.
Dominican cooking leans on pork, shellfish and sofrito, so an allergen hides in a sauce or a frying oil more often than in the main ingredient. Special meals at Las Américas are handled as a procedure: a kosher meal arrives factory sealed and stays sealed until the seat it belongs to, halal is prepared on its own board, and vegan and gluten free dishes travel in separate boxes. Allergen free trays and kids meals carry a card by seat number.
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.
Crews out of Santo Domingo rarely get a long wait, so crew meals at MDSD are ordered with the trip and invoiced like any line on it, on request. Flight crew meals and crew catering come as crew meal boxes marked CREW, built to be eaten from a jumpseat in a short gap between legs. Pilot meals and cockpit meals can be split for the two seats: different meals for pilots are simple to arrange when the operator's policy asks for them, so captain and first officer never share a dish.
At MDSD, handling agent catering means someone from the handler opens the airside gate and we hand over at the aircraft. FBO catering, catering delivery to the FBO, ground handling catering and the general aviation terminal all work from the slot you give us.
A large cabin at Las Américas means galley catering is loaded by high loader through the main door, and aircraft provisioning follows the order the crew sets. Airside catering delivery is coordinated with the handler, with hot items in a separate cart from the cold.
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.
MDSD sits at 59 ft above sea level and serves Santo Domingo and the Distrito Nacional. Airport catering here supports general aviation, FBO services and ground handling services for corporate and charter arrivals.
Santo Domingo is a business aviation hub for the Caribbean. Inflight catering, in-flight catering and aviation catering orders there serve business aviation catering clients, executive jet catering requests, diplomatic flight catering and cabin crew meals, mostly in the dry months.
Dominican customs control imported meat, dairy and fresh produce, so food that travels in is checked. For a private jet landing at Las Américas, ordering in-country keeps the galley compliant.
Average rating from the cabin crew and pilots we cater for.
“Having 10 guests request roasted vegetable bowls with separate dressings at MDSD meant planning the portions carefully while accounting for different crew meal preferences. The order made vip inflight catering feel manageable because the portion planning had been considered beforehand. The salads from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the snack boxes stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Getting a cold lunch with cheese and fruit ready for 8 guests at SDQ required an order that accounted for two separate meal services. For our team, the strongest part of their private jet catering was how they handled cabin service sequence. The salads supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the crew provisions without searching through every box, a small detail that mattered during the final cabin checks.”
“One detail shaped our order at Las Américas International Airport: two separate meal services, alongside a request for mushroom risotto and a green salad for 9 passengers. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the snack boxes to brief the crew without making assumptions about what had been ordered. I would discuss private jet catering services with them again, especially when final order confirmation needs careful coordination.”
The galley decides first. A jet with a convection oven can carry sancocho; one without it gets chilled lobster salad. Lobster costs more than a mango plate, and we quote both by the tray.
Empty positioning legs out of SDQ are usually simple: crew boxes, a few drinks, nothing more. Last-minute orders are handled; local produce is the thing to check first.
Where crews wait for departure, the less they handle, the better. We supply local, sealed food so there is no customs form to fill and no duty time wasted.
You can, but customs rules on meat and produce and the heat on the ramp make it harder than ordering here. A storm delay at SDQ makes it harder still.
Catering is separate from the charter. On long legs we pack two services, one cold and one hot, and bill them like any order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
