Catering to your aircraft in Port-au-Prince.
Port-au-Prince sits low and hot, with a Caribbean humidity that works against anything chilled for long. We pack for that: cold items sealed and held cold, hot dishes made to survive a galley with one oven, and everything marked by seat for the crew who will serve 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.
Port-au-Prince and the wider Ouest Department give a private jet menu its personality. Haitian cooking leans on bright acid and slow heat, which is useful in a galley: griot (pork marinated in sour orange, then fried) reheats well, and pikliz, the fiery pickled slaw, travels sealed and cuts through richness. For an inflight menu we pack it in its own pot so it never touches a passenger's plate until you decide.
Private jet food from this region is built on produce that arrives ripe: mango, avocado, plantain, pineapple and citrus. Local specialities such as diri ak djon djon, rice cooked with black mushrooms, give a dark, savoury base that holds colour and aroma. We label each tray by seat and mark what stays chilled, so the Ouest Department's flavours reach the cabin the way the chef meant them.
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.
Haiti's cooking is built on citrus, scotch bonnet, thyme and slow-cooked meat, which suits a jet galley better than you might expect. Private jet catering at Toussaint Louverture starts from those flavours and adapts them for a drawer and a small oven. We treat inflight catering and in-flight catering as one job: food that holds its shape and flavour at altitude. Aviation catering for business aviation catering clients is written around the aircraft type, executive jet catering is sized to the headcount, diplomatic flight catering is cleared before cooking begins, and cabin crew meals are packed separately on request.
Business jet catering at Toussaint Louverture is shaped by heat, a short ramp window and a galley that may only have an oven and a drawer. Corporate jet catering and VIP flight catering are built around a private jet chef who adapts a bespoke menu to the aircraft, while charter flight catering and luxury inflight catering keep dishes that survive a Caribbean afternoon.
When a flight carries officials, government flight catering starts with the protocol office, not the kitchen. Head of state flight catering and VIP aviation catering at MTPP keep the same discipline: a fixed team, a written menu and sealed handover. State visit aircraft catering is staged with the handler so nothing is opened early.
Special meals at Port-au-Prince start with where allergens hide in local cooking: shellfish in broths, nuts in snacks, wheat in fritter batter. Kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked and sealed on their own, labelled by seat. Tell us the restriction and the aircraft, and we write the card with you.
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 request, we add crew meals to a Port-au-Prince order, and they appear on the same invoice as the passenger food. Flight crew meals can be boxed or plated, hot or cold, and pilot meals are packed so they can be eaten without a full galley set-up. Crew catering for the cockpit can include cockpit meals sized for a turnaround on a hot ramp, with crew meal boxes labelled CREW. If the operator wants different meals for pilots, we pack two separate dishes and mark them.
At MTPP the van reaches the apron through the handler, and FBO catering ends at the aircraft. Catering delivery to the FBO means the general aviation terminal is where the boxes are checked, and ground handling catering and handling agent catering mean one contact on the ramp.
Galley catering for a larger aircraft at Port-au-Prince depends on the door height, the galley position and whether a high loader is needed. We confirm the type before packing, so airside catering delivery matches the aircraft's carts and drawers. Aircraft provisioning is planned from the tail number, never guessed.
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.
Toussaint Louverture International sits at 122 ft in the Ouest Department and is the main gateway for Haiti. For airport catering, it handles business and general aviation alongside commercial traffic, and our work focuses on FBO services and ground handling services that suit the field.
As a business aviation hub for Haiti, Port-au-Prince sees executive jet catering, diplomatic flight catering and humanitarian traffic through the year. Inflight catering, in-flight catering and aviation catering for business aviation catering clients follow the aircraft type, and cabin crew meals are ordered on request.
Haitian import rules for food are handled through the FBO and the handling agent, so we confirm with them before the flight. Fresh produce and meat may be checked, and sealed, labelled catering is easiest to clear.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at MTPP, our 2 guests wanted grilled salmon with a lemon dressing, organised sensibly around a late menu amendment. We changed the quantities of starters, and The Galley Girls reflected the request in the final packing list. The note about the side dishes was easy to spot, and we could brief the rest of the team quickly. This experience of inflight catering gave us a useful reference for managing written menu details on another departure.”
“Keeping the galley organised at PAP meant planning a selection of petits fours and sandwiches for 12 guests with a short ground stop in mind. The confirmation from The Galley Girls showed the breakfast portions clearly enough for us to check the planned service quantities. I appreciated the emphasis on galley preparation throughout the in-flight catering arrangements. There was enough information about the canapés to brief the crew without making assumptions about what had been ordered.”
“Passenger preferences led us to a seafood starter and warm vegetable sides at Toussaint Louverture International Airport; 2 portions were needed, with a short ground stop factored into preparation. For vip inflight catering, that attention to final order confirmation made the order noticeably easier to manage. The desserts came from The Galley Girls in sealed meal containers, with a packing list that matched the contents. I could hand the main courses to a colleague with a short explanation instead of unpacking the whole order.”
Season sets produce, produce sets price. A summer mango plate is inexpensive; a winter lobster course is not. For how much private jet catering costs at Toussaint Louverture, send us the passenger count and the aircraft.
The lead time question here is mostly about complexity. A single hot course is simple; two services need a split pack. Tell us as soon as the trip is firm; last-minute orders are handled.
On customs, the practical question is timing. A tight departure slot and a short turnaround mean we hand over sealed catering as soon as the handler clears access. We confirm the process with them.
Bringing your own food is possible, though a return leg ordered from Port-au-Prince keeps the cold chain and the labelling in one hand. Declare what you carry, because destination customs differ.
Is catering part of a charter into Port-au-Prince? No: it is a separate order. If the headcount shifts, we re-label by seat and invoice the actual order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
