Catering to your aircraft in Port of Spain.
At TTPP the heat reaches the apron early. Catering by former flight attendants means sealed trays, sauce apart and a label per seat, delivered 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.
Trinidad cooks the way its history cooked: Indian, African, Creole, Chinese and Syrian-Lebanese kitchens sharing one island. A private jet menu for Port of Spain can lean on that without losing the galley. Our inflight menu draws on local specialities from the Tunapuna-Piarco side of the island and the wider Port of Spain table: pelau built on caramelised chicken and pigeon peas, curry goat and curried duck, callaloo made with dasheen leaf and okra, and roti with split pea dhal. Private jet food here also means fruit: pommecythere, mango and pineapple in season, and sorrel at Christmas. Private jet platters of roti, pholourie and chutney travel chilled and are re-plated cold, straight from the drawer. Gourmet inflight meals follow the island's own flavours, and private jet snacks cover doubles-style channa bites, cassava chips and coconut sweets. The pepper is on the side, always, because Trinidadian heat is serious.
For a Port of Spain departure, the local table is a gift to anyone writing a private jet menu: pelau, callaloo, curry duck, provision and fish. Our inflight menu for TTPP picks what holds. Local specialities from the Tunapuna-Piarco area include stewed oxtail, dasheen-leaf callaloo, geera pork and sada roti, all cooked in sealed trays and finished in your oven. Private jet food built on these dishes needs the pepper sauce in a separate pot, the dhal thickened so it does not slop, and the roti wrapped to stay soft. Private jet platters of fresh fruit, smoked herring salad and fried bake with saltfish suit a morning departure. Gourmet inflight meals here follow the island's seasons, and private jet snacks include peanut punch ready to chill, tamarind balls and sugar cake.
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.
Port of Spain business aviation arrives through Piarco, and most trips are short Caribbean hops or long transatlantic legs with fuel and food in mind. Our private jet catering for POS covers business aviation catering and executive jet catering for the cabin, in-flight catering that re-plates from the drawer, and diplomatic flight catering when a delegation lands. Every dish is packed for the galley you actually have.
Business jet catering at Piarco usually starts with a headcount of four to eight and a long leg ahead. Corporate jet catering and VIP flight catering here lean on local cooking: crab callaloo, grilled snapper, pelau. Charter flight catering follows the same rule, with luxury inflight catering built around fruit and pepper sauce. A private jet chef writes a bespoke menu once we know the galley.
When a delegation lands in Port of Spain, the menu goes through protocol first. Our government flight catering team keeps allergen records, ingredient traceability and a single contact. Head of state flight catering, VIP aviation catering and state visit aircraft catering are handled with the same quiet routine.
Trinidadian cooking is rich in allergens that hide in plain sight: wheat in roti and dumplings, peanut in punch and sweets, coconut milk in sauces, shellfish in callaloo, and pepper everywhere. For Port of Spain we cook special meals on a separate board, label each by seat number and restriction, and pack them in their own box. Kosher, halal, vegan, gluten free, allergen free and kids meals are handled as a procedure, not a promise.
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.
Crew meals at Piarco are ordered on request and invoiced like the rest. Flight crew meals are packed in boxes marked CREW, so nobody opens a guest tray. Pilot meals suit a cockpit, eaten one-handed, and crew catering can include a hot dish when the galley allows. Cockpit meals are labelled by seat, crew meal boxes stay apart, and different meals for pilots are available on request. Cabin crew meals are separate again.
FBO catering at Piarco is handed over at the aircraft or at the general aviation terminal, whichever your handling agent confirms. Catering delivery to the FBO follows your slot, and ground handling catering is arranged so airside access is settled before the truck reaches the gate. Handling agent catering here means one contact who knows which door the crew will open, and where the trays go once the stairs are down.
Aircraft type decides how the food is loaded at Piarco. A light jet takes trays by hand up the stairs, while a large cabin aircraft or a bizliner needs galley catering brought airside on a truck with a high loader to reach a higher door. Our airside catering delivery is arranged with your handling agent, and aircraft provisioning follows the galley plan you send: drawers, oven runs, chillers and the number of carts. On the apron, tropical rain is part of the season, so boxes travel sealed and covered.
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.
TTPP serves the island of Trinidad, with the general aviation terminal handling private traffic apart from commercial flights. Airport catering follows the apron rules, and handover is arranged with the FBO. FBO services and ground handling services on the field are the two doors every order passes through before it reaches the cabin.
Piarco is a business aviation hub for the southern Caribbean, with inflight catering needs ranging from oil and gas executives to leisure travellers. In-flight catering for these trips is built on local cooking, and aviation catering follows the apron's rules. Business aviation catering and executive jet catering both depend on the aircraft type, while diplomatic flight catering is requested for state visits. Cabin crew meals are ordered with the trip, and crew meals stay on request. FBO services and ground handling services decide how each tray reaches the aircraft.
Trinidad and Tobago applies agricultural quarantine to imported food, so fresh meat, dairy and produce arriving with the aircraft may be inspected or refused. International catering waste is handled by approved procedure, usually through ground handling services on the field. Your FBO services contact can confirm what is currently required. Ordering locally means the food starts the trip already cleared.
Average rating from the cabin crew and pilots we cater for.
“Having 2 guests request beef fillet with roasted potatoes at TTPP meant planning the portions carefully while accounting for a revised passenger count. The Galley Girls updated the desserts in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the fruit plates quantities from several messages during the final departure checks. For flight catering services, that attention to meal organisation made the order noticeably easier to manage.”
“Passenger preferences led us to vegetable tartlets and a dessert selection at POS; 4 portions were needed, with a revised passenger count factored into preparation. The Galley Girls gave us an update on the salads before the handover, which helped us organise the cabin checks. Our brief for airline catering was met with a sensible plan for written menu details. The cabin team could match the snack boxes to the request before moving on to the remaining departure tasks.”
“Clear quantities were essential at Piarco International Airport: we had 8 passengers expecting fresh fruit and breakfast pastries and were working around limited fridge space. I would discuss crew meals with them again, especially when final order confirmation needs careful coordination. The starters supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the sauces identifiable helped the colleague taking over service understand the order without another long explanation.”
Cost starts with what you choose. A cold lunch of sliced fruit, pholourie and roti wraps is a light order, while crab callaloo and grilled red snapper cost more. Season matters in Trinidad: January to May brings peak travel and tighter produce. Private jet catering is quoted menu by menu.
Lead time at Piarco follows the aircraft more than the calendar. A large galley means more dishes to prepare, a light jet means fewer. Send us the tail and the galley so we cook for that kitchen. Last-minute orders and late headcount changes are handled.
Customs here treat food as an agricultural matter. Raw meat, dairy, seeds and fresh fruit from abroad are often confiscated, and international waste goes through approved routes. Local inflight catering avoids the problem. Your handling agent can confirm the current requirements.
Some guests bring their chef's food, and that works when the items clear customs. Others choose local products: Trinidadian hot sauce, smoked herring, saltfish, peanut punch. We cook, label and deliver to the handling agent.
No. Catering is not part of a private jet charter: you or your broker add it to the trip as its own order, invoiced like any other. For a Piarco departure the slot shapes the menu, since a tight turnaround calls for dishes that finish simply in the galley oven.
Tail, pax and diets — a flight attendant takes it from there, day or night.
