Catering to your aircraft in Santo Domingo.
Santo Domingo is a quiet foothill apron in Táchira State, where a late arrival gets a clear run. We cook for your galley and hand over to your handling agent, labelled by seat.
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.
Táchira State is Andean country, and the private jet menu at Santo Domingo draws on it directly. Coffee from the highlands, fresh cheeses, mountain trout, arepas, hallacas in season and tropical fruit make an inflight menu that tastes of the region instead of a generic tray. Private jet food from here travels well when it is chosen for the galley: cold platters stay in the drawer, hot dishes are cooked and packed to finish in the oven, sauces ride in their own pot. These local specialities are priced per menu and confirmed against your headcount. Ask us what is good in the Táchira season and we will tell you what to leave out as well as what to put in.
Think of the Táchira highlands as the pantry for this airport. Our private jet menu for Santo Domingo leans on arepas, cachapas, fresh white cheese, trout from cold mountain water, ripe mango and papaya, and strong Andean coffee. An inflight menu built this way gives passengers something they cannot get at home, and gives the flight attendant dishes that re-plate cleanly. Private jet food here is chosen by how it behaves after a drawer and an oven, not by how it looks in a photo. Local specialities change with the harvest in Táchira State, so we confirm what is good before we cook, and we say plainly when something is out of season.
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.
Santo Domingo sits at 1,083 feet in the foothills of Táchira State, a small terminal where the apron is quiet and a late arrival is handled without a crowd. For private jet catering at SVSO, we cook and pack for the galley you actually have, labelled by seat, and hand it over to your handling agent. The same menu logic covers inflight catering for a long onward sector, in-flight catering for a short hop, and aviation catering for crews who need to eat on the ground. Business aviation catering here means regional produce, executive jet catering means a tray that fits one oven, diplomatic flight catering means a menu cleared before cooking, and cabin crew meals are boxed apart from the guest service.
A corporate trip into Santo Domingo starts with the galley, not the menu. Business jet catering is written for the oven you have, corporate jet catering favours highland trout and arepas, VIP flight catering is packed by seat, and charter flight catering follows the operator's rules. Luxury inflight catering from our private jet chef is a bespoke menu priced per menu, not per tray, for flights through SVSO.
For an official movement through STD, the menu is agreed with protocol first. Government flight catering keeps a record of what was cooked and by whom; head of state flight catering means a small named team and sealed packing; VIP aviation catering applies the same care to delegations; state visit aircraft catering is confirmed in writing. Crew meals ride apart, marked by seat, never by name.
At Santo Domingo the diet question is mostly about where local cooking hides things: corn flour is naturally gluten free until a fryer or a shared board changes that, cheese is everywhere, and sauces carry more than they show. Each of the special meals is cooked on a separate board, packed in its own box, and marked with the seat number only. Kosher, halal, vegan, gluten free, allergen free and kids meals are written into the order before cooking, not improvised on the apron. When a child is on the manifest, we ask for the age and write a plate a small passenger will actually finish.
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.
When the crew in Santo Domingo needs to eat, the order is simple: crew meals on request, invoiced like the rest. Flight crew meals are cooked to finish in the oven, pilot meals are packed so they can be eaten with one hand, cockpit meals are sealed and marked, crew catering sits in its own box, and crew meal boxes are labelled by seat. For operators that require it, we supply different meals for pilots.
At Santo Domingo, FBO catering follows your handling agent's lead. Catering delivery to the FBO is confirmed with a name and a phone number, the general aviation terminal is where we meet the crew, ground handling catering is coordinated with the apron, and handling agent catering stays simple: one call, one receiver.
Not every type that lands at SVSO needs a high loader, and not every galley can take a loaded cart. Galley catering here is packed to your door height and the galley you actually have: drawers on a light jet, carts on a larger cabin. Airside catering delivery is arranged through your handling agent, and aircraft provisioning for a wide-body goes through the apron team. A light jet takes drawers and a wide-body takes carts, and we pack for whichever galley is on the apron at SVSO.
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.
Santo Domingo is a small Andean-foothill airport in Táchira State, used for business aviation, general aviation and regional traffic. Airport catering here is matched to a modest terminal and a quiet apron, with produce from the surrounding highlands. The field works as a modest business aviation hub for the region, and FBO services and ground handling services stay simple: one terminal, one apron team, one receiver at the aircraft.
Business aviation at Santo Domingo is a regional story. Inflight catering and in-flight catering for onward sectors are written around the galley, aviation catering for the ground crew is boxed apart, business aviation catering uses what Táchira grows, executive jet catering is packed for one oven, diplomatic flight catering is cleared by protocol, and cabin crew meals are marked for the crew only.
Customs in Venezuela apply to imported food, particularly fresh produce, meat and dairy. At SVSO your handler explains what is allowed and what is not, since FBO services and ground handling services here run through the same apron team. Ordering locally for departure avoids most of the questions and keeps leftover items to a minimum.
Average rating from the cabin crew and pilots we cater for.
“Choosing a cheese board and savoury canapés for 7 people at SVSO was straightforward; the challenge was making it work with a family lunch request. This experience of vip inflight catering gave us a useful reference for managing final order confirmation on another departure. The Galley Girls updated the starters in the written order and sent back a confirmation that clearly showed our amendments. The note about the snack boxes was easy to spot, and we could brief the rest of the team quickly.”
“Food presentation mattered to our 10 guests, but a family lunch request also had to be considered when organising a selection of petits fours and sandwiches at STD. Our handling contact received the order details from The Galley Girls, including how the breakfast portions had been grouped. The cabin team could match the crew provisions to the request before moving on to the remaining departure tasks. I appreciated the emphasis on written menu details throughout the private jet catering arrangements.”
“Clear quantities were essential at Mayor Buenaventura Vivas International Airport: we had 5 passengers expecting a cold lunch with cheese and fruit and were working around a tight boarding window. The Galley Girls prepared the fruit plates for assembly in the galley, with the accompanying elements easy to locate. The starters stayed together in one group, so another crew member could follow the same plating sequence. I appreciated the emphasis on galley preparation throughout the private jet catering services arrangements.”
Ask us what is good in Táchira and we price from there. A passenger count that moves at the last minute is common at a small terminal like STD, so we write the order flexibly and confirm the invoice once the final number is known. Local specialities in season usually cost less than imported items.
Order when the trip is firm, and add details as they arrive: the number of services, the crew meals, any diets. Last-minute orders are handled at SVSO. What makes the order simple here is a clear picture of the onward sector, since a long leg with two services on board needs dishes that hold.
Food from abroad may be inspected or held at Santo Domingo, so a repositioning flight with an empty cabin is better supplied here than carried in. Your handling agent will brief you on declarations. Leftover galley items from the previous leg are the part to ask about.
Bringing food on board at Santo Domingo means going through the handler: access passes, vehicle clearance, a named receiver. We coordinate all three, then hand over at the aircraft or the FBO. Personal food is allowed in many cases, subject to customs inspection.
No. Catering is not part of the charter: you order it separately and it is invoiced on its own, like any order. A night departure or an early morning slot from SVSO just changes the menu, a breakfast service for one, something that holds for the other.
Tail, pax and diets — a flight attendant takes it from there, day or night.
