Catering to your aircraft in San Juan.
Fernando Luis Ribas Dominicci is where San Juan's private traffic lands, and the winter season is busiest. Our former flight attendants pack for the aircraft you actually have, with food that survives the Caribbean heat.
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.
San Juan eats like the Caribbean it belongs to, and a private jet menu built here leans on that. Mofongo, plantain, pork slow-roasted until it falls apart, and seafood from the Puerto Rican coast give an inflight menu a clear sense of place. Local specialities travel differently in a galley: the fried things need an oven and a crisp finish, the stews hold well and reheat quietly, the fruit wants to stay cold. Private jet food from the island works best when it is cooked for the aircraft rather than adapted from a restaurant plate.
Private jet platters for the cabin might run to tostones with a garlic dip, cold shrimp with lime, and tropical fruit cut and chilled. Gourmet inflight meals follow the local table: pernil with rice and pigeon peas, a mofongo stuffed with seafood, a coconut dessert. Private jet snacks stay simple, like plantain chips and mango. These are the local specialities of San Juan, packed for a galley where the guests decide the timing and the crew decides how it is finished.
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.
Fernando Luis Ribas Dominicci sits on the bay side of San Juan, a field that general aviation and business jets use while the big carriers go elsewhere. Private jet catering at TJIG is built around that rhythm: Caribbean dishes cooked for the galley, labelled by seat, handed over at the FBO or at the aircraft. Inflight catering and in-flight catering here run on the same standard as everywhere, from a light lunch for four to a full dinner service. Aviation catering for business aviation catering clients, executive jet catering for owner flights, diplomatic flight catering for official movements, and cabin crew meals for the people serving them: all ordered by phone or email, 24/7.
For a corporate or owner flight out of SIG, business jet catering is usually a small, precise brief. Corporate jet catering for four to eight guests, VIP flight catering for a client trip, charter flight catering for a weekend run, luxury inflight catering with a private jet chef writing a bespoke menu around the passengers' tastes and the galley.
Official movements through San Juan need a quiet process: government flight catering with a named contact, head of state flight catering with sealed, traceable packing, VIP aviation catering with agreed allergen lists, and state visit aircraft catering delivered at the aircraft by arrangement.
At San Juan the hidden allergens are local: pork lard in beans and rice, shellfish stock in rice dishes, and wheat in fritters. Kosher, halal, vegan, gluten free, allergen free and kids meals are handled as a procedure in the kitchen, with separate boards and sealed boxes marked by seat. Special meals are cleared with us before the menu is cooked.
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 TJIG a crew can wait hours on the ramp, so crew meals matter more than they look. Flight crew meals and pilot meals are commissioned by request and billed on the order like any other line. Crew catering is built around what can be eaten on a short break, cockpit meals fit one hand, and crew meal boxes are marked CREW. Different meals for pilots can be arranged, and the cabin crew meals are packed for the galley team.
FBO catering at SIG means delivery to the FBO on the field or to the general aviation terminal, whichever your handling agent specifies. Catering delivery to the FBO is coordinated with ground handling catering rules and the handling agent catering process, so the order meets the aircraft at the gate.
TJIG is a compact field, so the aircraft decides how galley catering is loaded. A light jet takes a carry-in at the door; a larger cabin may need a high loader, and that is arranged with your handling agent. Airside catering delivery follows the apron rules of the FBO. Aircraft provisioning for a bigger type comes with its own cart plan, agreed before the slot.
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.
Fernando Luis Ribas Dominicci is San Juan's city-centre airport and a working base for general aviation. Airport catering at TJIG serves private flights, business jets and the odd diplomatic arrival, and it sits alongside the FBO services and ground handling services that run the apron. Your handling agent controls airside access, so the catering order follows the same gate and pass as the rest of the turn.
Winter is the busy season at TJIG, when San Juan fills with owner flights and charter traffic. Inflight catering and in-flight catering touches such as chilled juices are planned around that traffic, with aviation catering for business aviation catering clients, executive jet catering for owner trips, diplomatic flight catering for official visits and cabin crew meals for the people working the cabin. FBO services and ground handling services keep the ramp moving, which makes the field a small but steady business aviation hub for the island, and crew meals are worth ordering when the apron queue grows.
Puerto Rico follows US customs and agricultural inspection, so declare any food on arrival: fresh produce, meat and dairy from abroad can be checked or removed. For a catering order the practical answer is to load fresh at TJIG for the outbound leg instead of carrying leftovers in. Your FBO services team and the ground handling services desk can tell you what the inspector expects on the day.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at SIG: a late menu amendment, alongside a request for roasted vegetable bowls with separate dressings for 6 passengers. I asked The Galley Girls for the side dishes in divided catering boxes, with garnishes supplied separately for plating on board. The desserts stayed together in one group, so another crew member could follow the same plating sequence. I want a private jet catering company to understand storage requirements, and this order gave us a useful starting point.”
“Between cabin checks at Fernando Luis Ribas Dominicci Airport, I coordinated vegetable tartlets and a dessert selection for 3 guests and explained our concerns about a revised passenger count. The Galley Girls suggested individual containers for the desserts, and that choice worked well with our storage arrangement. When comparing private jet catering companies, I would look closely at crew briefing after this experience. Separating the fruit plates from the first service items helped us avoid opening boxes we did not yet need.”
“Good preparation made the difference at TJIG, where 5 guests expected a cold lunch with cheese and fruit despite an evening cabin service. My search for "private jet catering near me" led to a practical conversation about meal organisation. We changed the quantities of desserts, and The Galley Girls reflected the request in the final packing list. We checked the crew provisions against the same summary, keeping the cabin team and the handling contact aligned.”
Think of three things: dishes, number of guests, and finish at the aircraft. A quick turn at SIG tends to favour chilled platters, which cost less than an oven-finished dinner. Send the departure slot and we put a figure on it for how much private jet catering costs.
For SIG the handling agent is the key contact. Brief them early about airside access, and tell us the departure slot. We handle last-minute orders around it.
Food coming in from another country is the issue, not food loaded locally. US rules for San Juan restrict fresh agricultural items from abroad. We suggest ordering for the next leg here instead of carrying leftovers.
In practice, no: a personal delivery needs an airside pass, and the handling agent issues it. Catering delivered by us goes in with the usual authorisation. Ask your agent first.
Private jet charter quotes into TJIG usually exclude catering. You place the order with us, we invoice it, and the slot decides the finish at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
