Catering to your aircraft in Barahona.
MDBH is a quiet coastal field in Barahona Province, and a plate is only as good as the galley behind it. We cook for the oven you have, pack and label, and deliver to your handling agent at the aircraft.
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.
Barahona Province is Dominican coast at its most Caribbean: fishing boats at dawn, plantain stands along the road, and a table where seafood, root vegetables and tropical fruit do most of the work. A private jet menu written for Barahona leans on that: red snapper and grouper from local boats, lobster in season, mofongo built on green plantain, yuca, and fruit that ripens on the tree.
For an inflight menu out of MDBH, the local specialities travel well when they are chosen for the galley. Sancocho is a soup that holds heat in a flask; tostones come fried and are crisped in the oven; ceviche-style fish is packed chilled with the lime apart. Private jet food from Barahona Province is generous with citrus, coconut and cassava, and we adapt each plate to what your oven and drawers can handle. Larimar blue is a regional signature, and a fresh coconut-and-lime dessert is the nearest edible echo.
Ask for private jet platters built from Barahona produce: sliced mango, pineapple, papaya and avocado with fresh cheese, or a seafood platter on ice with the sauces in separate pots. Gourmet inflight meals can follow the coast too, a grilled fish with coconut rice and sautéed greens, plated by you, sauce apart.
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.
Maria Montez International sits at ten feet above sea level on the Barahona coast, a strip that sees light and midsize jets heading for the south-west of the Dominican Republic. Private jet catering here is built around that traffic: coastal seafood, tropical fruit and a galley that rarely has more than a small oven. We cook, pack and label for the aircraft you actually fly, and the handover happens at the FBO, plane-side. Inflight catering on a short domestic hop reads very differently from a long transatlantic return, and we write the order accordingly.
A business jet landing at MDBH is usually a small party heading for the south-west coast, often with a hotel dinner already planned. Business jet catering and corporate jet catering from us is a tight, light order: a VIP flight catering plate or two, charter flight catering for the leg home, luxury inflight catering where asked, and a private jet chef writing a bespoke menu around fish, fruit and rice.
When an official party lands at Maria Montez International, the order is built around protocol and confidentiality. Head of state flight catering, government flight catering and state visit aircraft catering follow the same process: a cleared menu, a named team, sealed packing, and VIP aviation catering delivered only to the aircraft.
Dietary needs at Barahona are handled as a procedure, not a label. Local cooking leans on pork fat in beans and rice, shellfish in many stews, and wheat in fried dough, so allergens hide in places you might not expect. We prepare special meals on separate boards and in separate boxes: kosher and halal on request, vegan built from plantain, yuca and beans, gluten free with rice and corn bases, and allergen free marked by seat number. Kids meals are simple and mild, packed in their own tray.
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.
At MDBH the crew often waits for hours, so crew catering is built for that. Crew meals and flight crew meals can be ordered as hot trays or boxed lunches, pilot meals and cockpit meals are packed separately, crew meal boxes are labelled by role, and different meals for pilots are prepared on request, billed with the rest of the order.
At Maria Montez International the handover is simple. FBO catering is brought to the apron and given to your handling agent or to the crew standing at the aircraft door, which is how catering delivery to the FBO works here. The general aviation terminal is a small building with a short walk to the ramp, so ground handling catering rarely needs more than the tail number and your slot. Handling agent catering covers the rest: they open the gate and meet the aircraft.
Maria Montez International handles light and midsize business jets, so galley catering is built around smaller aircraft: a single oven, a few drawers, limited cold space. Airside catering delivery reaches the stairs or the cabin door without a high loader for most arrivals; if your type needs one, tell us when you place the order and aircraft provisioning will be arranged with your handling agent, with larger trolleys and heavier trays prepared to suit.
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.
Barahona's airport is a regional field on the Caribbean coast, mostly general aviation, with a small terminal and an apron that fills quickly when a charter lands. Airport catering for MDBH is written around that scale: a short order, clearly labelled, delivered to the aircraft.
Business aviation catering at MDBH is a niche but steady one: private jets bound for the coast, with inflight catering built from local seafood and fruit. In-flight catering for a short hop looks different to a longer return; executive jet catering, aviation catering, diplomatic flight catering and cabin crew meals are all available, written for this terminal. FBO services and ground handling services are limited, and the business aviation hub effect is felt in the region's wider traffic rather than at the field itself.
The Dominican Republic applies strict rules to fresh produce, meat and dairy entering and leaving the country. Customs and agricultural officers inspect galley food, so we pack sealed, cooked and labelled, and tell you what has to be eaten or discarded before landing at the next stop.
Average rating from the cabin crew and pilots we cater for.
“The 2 passenger portions of vegetable tartlets and a dessert selection were the easy part; managing different crew meal preferences at MDBH took more planning. The order made jet catering feel manageable because the crew briefing had been considered beforehand. Our handling contact received the order details from The Galley Girls, including how the breakfast portions had been grouped. Knowing where the sandwiches were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Breakfast was already sorted; at BRX, the next request was vegetarian wraps and colourful salads for 6 guests, with a family lunch request to work around. We changed the quantities of salads, and The Galley Girls reflected the request in the final packing list. The note about the snack boxes was easy to spot, and we could brief the rest of the team quickly. For VIP flight catering, that attention to galley preparation made the order noticeably easier to manage.”
“Despite a changing departure schedule, we wanted the 4 guests at Maria Montez International Airport to enjoy herb chicken with a quinoa salad without a complicated cabin service. I gave The Galley Girls our storage brief and asked for the side dishes to arrive in compact food boxes. Separating the desserts from the first service items helped us avoid opening boxes we did not yet need. I would discuss charter flight catering with them again, especially when cabin service sequence needs careful coordination.”
Barahona is an easy place to keep a menu sensible: local produce is cheap in season, imported items are not. Crews waiting a long time often add a second meal; both are priced per menu and billed with the rest of the order.
When the season or a front changes your departure, the lead time changes with it, and we treat the order as flexible. Hurricane months and the dry winter season both bring tight windows; the simplest orders are built on local produce that does not depend on a long supply chain. Last-minute changes are fine.
On a long leg with two meals, customs matters at the other end: some countries confiscate fresh fruit, meat and dairy from the galley. We plan for that by cooking items fully, sealing them and keeping a note of what can be discarded on landing.
Yes, crew often bring a bag of their own. The only practical constraint at Barahona is the departure slot: anything that has to be unpacked, chilled or re-plated eats into it. We pack so the galley is ready, and you add what you like.
No. Catering is not part of a charter: it is ordered separately and invoiced on its own, like any order. For the way back from BRX we can repeat the first leg's menu or write a new one, whichever suits the passengers.
Tail, pax and diets — a flight attendant takes it from there, day or night.
