Catering to your aircraft in Aguadilla.
A former air base on Puerto Rico's northwest corner, BQN gives business aviation a calm ramp and long runway. We pack the galley order by seat and hand it to your handling agent.
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.
Puerto Rico's northwest is a long way from the San Juan hotel kitchens, and the private jet menu we build for Aguadilla reflects that: farmland, coast and a Spanish-Caribbean table. A private jet menu here leans on plantain, yuca, slow-cooked pork and fresh seafood from the Aguadilla and Isabela coast. The inflight menu stays honest about what travels, so local specialities such as mofongo are packed with the broth in its own pot and re-plated by you in the galley.
Private jet food from this corner of Puerto Rico is built on starch and citrus: green plantain, cassava, sweet plantain, lime, passion fruit, guava. Local specialities rarely arrive on the plate looking like the dish, so each one comes with a note on how it finishes in the galley. For Aguadilla, {Region} cooking gives you a private jet menu that is warm, simple and easy to serve, and an inflight menu you can adjust by seat.
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.
Rafael Hernández International sits on Puerto Rico's northwest corner, a former air base turned civil field with one long runway and an uncrowded general aviation ramp. Private jet catering here means island produce, plantain, pork and passion fruit, packed for the galley of your aircraft. Inflight catering and in-flight catering orders for TJBQ are cooked and labelled by former VIP flight attendants, and aviation catering for business aviation catering flights follows the same logic whether it is an executive jet catering request or diplomatic flight catering for an official party. Cabin crew meals are ordered with the trip, not after it.
Business jet catering at TJBQ begins with the type and the galley. Corporate jet catering for a short Caribbean hop is a cold lunch of fruit, ceviche and cheese; VIP flight catering for a long-range aircraft can be a full hot menu. Charter flight catering is built around the headcount, luxury inflight catering around the presentation, and a private jet chef writes a bespoke menu from what Aguadilla grows and fishes.
When an official party lands at Aguadilla, state visit aircraft catering is arranged through the protocol office, not the kitchen. Government flight catering and head of state flight catering come with traceability and a named team, and VIP aviation catering is handed over quietly at the aircraft.
Rice, beans and plantain are friendly to many diets in Puerto Rico, but sofrito, chicken stock and lard turn up in dishes that look vegetarian, and cooking oil is shared between fried items. We write the allergen card for each dish and pack special meals in a separate box, marked by seat number: kosher, halal, vegan, gluten free, allergen free and kids meals, on request.
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 on a short Caribbean turnaround at BQN wants something quick to eat: crew meals ordered on request, flight crew meals in boxes, pilot meals that differ for captain and first officer. Crew catering and cockpit meals are labelled apart from guest trays; crew meal boxes are invoiced as ordered, and different meals for pilots are packed in separate bags.
FBO catering at TJBQ is handed over at the aircraft on your slot. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering for the general aviation terminal follows the same route every time. Handling agent catering is simple when the tail and slot are known.
Aguadilla is a long ex-military field, and larger aircraft are not a problem for the ramp. The aircraft type decides how galley catering arrives: door height, whether a high loader is needed for airside catering delivery, and how much space the galley gives for aircraft provisioning. Tell us the type and the galley, and the load is packed in the order your crew will unload.
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.
Rafael Hernández International, the former Ramey-era air base turned civil airport, is Puerto Rico's northwest gateway. Airport catering here serves a steady stream of general aviation and a few scheduled flights, and the ramp stays uncrowded.
Business aviation catering at this field serves winter charters, transatlantic repositioning and island hopping. Inflight catering, in-flight catering and aviation catering orders for executive jet catering and diplomatic flight catering are all briefed per tail, and cabin crew meals are packed apart. The general aviation side offers FBO services, ground handling services and a business aviation hub feel without the crowd.
Puerto Rico is a US territory, so US customs and agricultural inspection apply on arrival. Fresh produce, meat and dairy from abroad can be refused, and leftover catering may be taken from the aircraft. Order island-made catering instead of carrying foreign food in.
Average rating from the cabin crew and pilots we cater for.
“Our priority at BQN was roasted chicken and seasonal vegetables for 4 passengers, with different crew meal preferences shaping the service plan. The Galley Girls used a readable packing list for the snack boxes, which helped when two colleagues checked the order together. We could distinguish the sauces at a glance instead of lifting lids just to establish what belonged to each service. For our team, the strongest part of their private jet menu was how they handled cabin service sequence.”
“It was the packing plan I cared about at Rafael Hernández International Airport, with 7 servings of vegetable tartlets and a dessert selection and different crew meal preferences to consider. We described our serving sequence to The Galley Girls and asked for the sauces to be packed accordingly. I want a private jet chef to understand storage requirements, and this order gave us a useful starting point. We left the crew provisions stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“A request for fresh fruit and breakfast pastries, 11 passengers, and a changing departure schedule: that was our brief for the departure at TJBQ. The order made in flight catering feel manageable because the meal organisation had been considered beforehand. We discussed the dimensions before confirming; The Galley Girls grouped the breakfast portions into clearly marked packs that were easy to handle. The side dishes were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
What does the galley allow? That decides the menu, and the menu decides the price. For private jet catering cost at Aguadilla, a hot course in a large aircraft with an oven is quoted differently from a cold lunch in a light jet. We confirm it per order, never as a flat tariff.
Headcount rarely stays fixed on a winter charter. At Aguadilla, you can still change the count after ordering; last-minute orders are handled, and we pack items by seat so a late change moves one tray, not the whole load. Send us the slot and we work from there.
Flying in from the Caribbean or Europe, leftover fruit, meat and dairy can be refused or discarded on arrival. The size of your galley decides how much extra you carry and how much is simply taken off. Ordering from us at TJBQ means fresh local food for the next leg, with nothing foreign to declare.
Yes, often, but a late headcount change means the personal food brought aboard has no plan. At TJBQ we suggest ordering a base menu and letting guests add their own items; we pack everything by seat number so the count can move.
No. Catering is not part of the charter: you order it separately and it is invoiced separately, like any order. At Rafael Hernández International the type and its galley decide what we can pack, from a cold lunch in a light jet to a hot course where an oven is fitted. Send us the tail and the slot, and the handover is to your handling agent at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
