Catering to your aircraft in Samana.
El Catey is small, green and busy from January to March. Order your private jet catering for MDCY by phone or email, 24/7, and we hand over at the aircraft with your seat plan.
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.
Samaná Province eats from the sea and from the coconut grove. For a private jet menu out of El Catey, the local specialities worth packing are pescado con coco, fish simmered in coconut milk, and tostones, twice-fried green plantain that crisps best when re-plated from the oven. Private jet food here also means fresh pineapple, mango and passion fruit, cut and boxed cold, and a Dominican sancocho for a crew that wants something hot and deep.
An inflight menu built around Samaná starts with what leaves the water in the morning: red snapper, lobster in season, shrimp. Bring in the coconut, the plantain, the cassava bread and you have a private jet menu that tastes of the peninsula. We pack each of these local specialities for a small galley: the fried items crisp-ready for the oven, the coconut sauce in its own pot, the fruit chilled and sliced by passenger.
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.
El Catey sits on the northern coast of the Samaná peninsula, a quiet strip of tarmac that fills up in whale season and thins out again by spring. Private jet catering here follows that rhythm: a light brief for a short winter turn, a fuller galley order when a guest list stays on the island. We pack for the aircraft and hand over at the FBO. Inflight catering, in-flight catering and cabin crew meals follow the same order, and business aviation catering and executive jet catering for owners and diplomatic flight catering for state visitors work from the same menu card.
Business jet catering at Samaná usually means a short, light brief: a corporate jet catering order for four to eight guests, VIP flight catering built around fish and fruit, and a bespoke menu when a charter flight catering request comes with a diet card. A private jet chef writes the card, and luxury inflight catering stays simple: cold platters and one hot dish.
Government flight catering at Samaná follows protocol: a named team, a cleared menu, discreet handover at the FBO. Head of state flight catering and VIP aviation catering for visiting delegations are traceable from kitchen to tray, and state visit aircraft catering is agreed with the protocol office before any cooking starts.
Dominican kitchens lean on coconut, shellfish, peanut oil and wheat in the batter, so a diet card at El Catey is read against the local dish, not just the menu. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are packed in sealed, separate containers, labelled by seat number, with the plan agreed before cooking starts.
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.
A crew waiting out a Samaná turn wants something hot and simple. Crew meals come on request, flight crew meals match the rotation, pilot meals are packed so nobody shares a dish, crew catering is its own line on the invoice, cockpit meals are kept apart from the cabin, crew meal boxes carry seat or role labels, and different meals for pilots are available on request.
FBO catering at El Catey means catering delivery to the FBO, set up with your handling agent. The general aviation terminal is where the trays change hands, ground handling catering is agreed against the stand, and handling agent catering depends on the pass and the escort for airside access.
Samaná El Catey sees mostly light and midsize business jets, plus the occasional larger aircraft on a whale-season charter. Galley catering is sized to the aircraft's galley, and airside catering delivery follows the type: a light jet takes a hand-carried load at the door, a heavier aircraft may need a high loader arranged through your handling agent. Aircraft provisioning is confirmed once we know the tail and the stand.
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.
Samaná El Catey International sits on the northern coast of the peninsula and works as a small general aviation and charter field, with its own FBO services and a terminal that never queues. Airport catering here is arranged through your handling agent and ground handling services, which also decide how trays reach the apron. On the island, MDCY is the gateway for the whale-season crowd, and for crews it is a green, quiet stop.
Samaná is no business aviation hub in the Santo Domingo or Punta Cana sense, but it works as a seasonal one: January to March brings private jets, charters and the odd larger aircraft, all through general aviation and FBO services. Ground handling services are sized to match, so the order follows the tail. Inflight catering, in-flight catering and aviation catering are written per aircraft, with business aviation catering and executive jet catering for the owners' flights, diplomatic flight catering for official guests, and cabin crew meals and crew meals for the people flying them.
Dominican customs and agriculture rules control animal products, fresh fruit and vegetables entering by air, and an aircraft arriving at El Catey with food from the last stop may be asked to declare it. Ground handling services at the airport help with the paperwork, so the practical advice is simple: order locally, keep the galley clean for inspection, and let your handling agent confirm what can stay aboard.
Average rating from the cabin crew and pilots we cater for.
“Having 8 guests request a cold lunch with cheese and fruit at MDCY meant planning the portions carefully while accounting for a family lunch request. Our handling contact received the order details from The Galley Girls, including how the side dishes had been grouped. We could account for the salads before passing the boxes to the cabin team, without a lengthy unpacking exercise. The order made private jet catering feel manageable because the crew briefing had been considered beforehand.”
“Food presentation mattered to our 5 guests, but a family lunch request also had to be considered when organising smoked salmon bagels and sliced fruit at AZS. The confirmation from The Galley Girls showed the snack boxes clearly enough for us to check the planned service quantities. I would discuss private jet catering services with them again, especially when catering handover needs careful coordination. There was enough information about the salads to brief the crew without making assumptions about what had been ordered.”
“On this departure from Samaná El Catey International Airport, 4 passengers had chosen avocado toast components and breakfast fruit, and a changing departure schedule needed to be reflected in the order. I want a private jet catering company to understand meal organisation, and this order gave us a useful starting point. The Galley Girls updated the snack boxes in the written order and sent back a confirmation that clearly showed our amendments. The starters were easy to locate during our cabin checks.”
The cost of private jet catering moves with the specifics. Kosher needs certified supply, allergen free needs a clean cook, kids meals need smaller portions. At Samaná, where coconut and shellfish run through the local kitchen, these requests are quoted individually.
Galley size sets the pace. A light jet cannot hold a banquet, so the menu is built to fit: cold platters, one hot dish, sauces apart. At Samaná this keeps the order simple. Last-minute requests are handled day or night.
Even an empty cabin carries a galley, and the galley carries food. Dominican authorities control imported animal products and fresh produce, so a repositioning flight into El Catey is better stocked locally than with leftovers from the last stop. Your handling agent confirms what stays aboard.
You can, but customs may stop fresh meat, dairy and produce at the Dominican Republic. For a crew with a long duty day and a wait on the ground, a local order is simpler: hot, boxed for one hand, labelled CREW and ready at the aircraft.
No, it is a separate order. The charter covers the aircraft; food is ordered and billed apart. At Samaná, where winter weather windows shift departures, we adjust the order to the slot that holds.
Tail, pax and diets — a flight attendant takes it from there, day or night.
