Catering to your aircraft in Ceiba.
At TJRV the long ramp of the old naval station sets the pace for private jet catering, with island produce going into each galley. Crew at Ceiba get plates labelled by seat and a pack built for the oven they have.
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.
Ceiba is on Puerto Rico's east coast, and the private jet menu here starts from the island kitchen. A private jet menu for TJRV can pull in pernil, arroz con gandules, tostones and fresh pineapple, packed so each dish survives a Caribbean sector.
The inflight menu is built around what holds up in a galley drawer: pastelón cut into portions, mofongo with the garlic broth in a separate pot, and cold ceviche-style plates kept chilled. Private jet food from the island also means coffee grown in the central mountains and rum-free desserts like tembleque.
Local specialities are listed on every order by galley type, so a Ceiba flight with one oven gets dishes that finish there, and a flight with none gets cold plates. Region by region, Ceiba and the east coast of Puerto Rico supply the produce; we supply the packing and labels.
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.
TJRV sits on the old Roosevelt Roads naval station in Ceiba, with a long runway and wide ramp built for heavy traffic that now serves business aviation. Private jet catering here follows that island rhythm: tropical fruit, chilled seafood and a galley plan agreed with your handling agent before the aircraft rolls in. Inflight catering and in-flight catering orders for the general aviation terminal are packed to travel onward over water. Aviation catering for this field also covers business aviation catering for corporate trips, executive jet catering for charter teams, diplomatic flight catering for official visits, and cabin crew meals for the rotation.
Flights through Ceiba are often leisure-leaning, so a bespoke menu leans on seafood, fruit and island classics. Business jet catering, corporate jet catering and charter flight catering share one process here. VIP flight catering and luxury inflight catering ask only for the headcount, while a private jet chef shapes dishes to the galley.
Official visits through Ceiba call for restraint and records. We prepare government flight catering with a named team, treat head of state flight catering as a controlled order, and handle VIP aviation catering and state visit aircraft catering on request.
Island cooking leans on shared fryers, pork stock and wheat-thickened sauces, so allergens hide in the dishes you would not expect at Ceiba. Kosher, halal, vegan and gluten free meals are written as a procedure with the kitchen: separate boards, separate boxes, sealed. Special meals, allergen free plates and kids meals are marked by seat and restriction before anything 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 Ceiba the crew eats between legs, so crew meals are packed to be handled quickly. Flight crew meals and pilot meals go in separate boxes, crew catering follows the rotation, cockpit meals avoid sauces, crew meal boxes carry a CREW tag, and different meals for pilots are available on request.
FBO catering at TJRV is handed over at the aircraft by arrangement with your handling agent. Catering delivery to the FBO follows the slot you give, through the general aviation terminal. Ground handling catering and handling agent catering are coordinated so the right door opens.
For larger aircraft on the long Roosevelt Roads ramp, galley catering is loaded by high loader at the door the handling agent assigns. Airside catering delivery is planned around the type, the door height and the galley layout. Aircraft provisioning at Ceiba follows the same pack plan, so the crew counts what comes aboard against the order.
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.
José Aponte de la Torre Airport, TJRV, occupies the former Roosevelt Roads Naval Station in Ceiba. It is a general aviation field with a long runway, used by business and charter traffic into eastern Puerto Rico.
As an airport catering location, NRR works through general aviation and FBO services rather than a commercial terminal. Ground handling services meet each arrival, and inflight catering, in-flight catering and aviation catering are delivered to the aircraft. Business aviation catering and executive jet catering suit corporate flights, diplomatic flight catering covers official visits, and cabin crew meals complete the rotation. The field acts as a quiet business aviation hub for the east coast.
Puerto Rico is US territory, so food entering by air faces US agricultural and customs rules. Fresh fruit, meat and dairy from outside may be refused or held. Ordering catering on the island avoids the issue.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at TJRV: our 11 passengers wanted smoked salmon bagels and sliced fruit, and we had a late menu amendment. After a final adjustment to the salads, The Galley Girls gave us one revised order summary to work from. We checked the crew provisions against the same summary, keeping the cabin team and the handling contact aligned. I would discuss private jet meals with them again, especially when crew briefing needs careful coordination.”
“The cabin briefing at NRR included 2 passenger meals, a request for fresh fruit and breakfast pastries, and instructions addressing a revised passenger count. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. We could account for the fruit plates before passing the boxes to the cabin team, without a lengthy unpacking exercise. This experience of private jet menu gave us a useful reference for managing galley preparation on another departure.”
“Menu approval at José Aponte de la Torre Airport covered mini sandwiches and individual desserts for 4 guests, leaving us to organise the service around a late menu amendment. I wanted clear identification on the side dishes; The Galley Girls made the packing arrangement easy to compare with the order. I want a private jet chef to understand galley preparation, and this order gave us a useful starting point. I found the salads without searching through every box, a small detail that mattered during the final cabin checks.”
Price at TJRV moves with ingredients. Lobster and snapper sit higher than pernil and rice, and fruit that has to clear agricultural inspection is sourced locally to avoid delays. How much private jet catering costs is shown line by line on your quote.
With two services on a long leg, we pack the second meal to hold in the drawer. Order as soon as the slot is set; changes close to departure are treated rather than refused.
For an inbound international sector, expect agricultural inspection on fresh items. Ordering from us in Ceiba keeps the food local, sealed and documented.
Passengers sometimes carry their own snacks. For the main and second service, we cook and label so your crew re-plates without guessing.
No. The charter pays for the aircraft and crew, not the galley, so the meals are a separate order with their own invoice. Because Puerto Rico applies US agricultural rules to food arriving from abroad, ordering at TJRV keeps the produce local and the paperwork simple.
Tail, pax and diets — a flight attendant takes it from there, day or night.
