Private Jet Catering at Inagua Airport (MYIG / IGA), Matthew Town
Chilled trays sealed for tropical heat, portioned per seat and delivered airside at IGA. Private jet catering for Matthew Town built around cabin format, crew schedule, and the galley space you actually have onboard.
Cooked to the slot you set and labelled for the galley you're working, each order leaving for IGA is overseen by Maya Rossi. She writes the day's menu around what the market supplied that morning, then builds the pack so reheating stays simple and plating needs no guesswork. Allergen statements are literal—no interpretation, no approximation—and every dish is portioned to the seat count you gave. If your passenger asks what's in it, the label answers before you do. One chef, one kitchen, one conversation from order to door.
Maya Rossi brings refined culinary expertise to private aviation, crafting sophisticated menus that elevate the in-flight dining experience. With a mastery of contemporary cuisine and classical technique, she delivers exceptional dishes designed specifically for high-altitude service and discerning clientele.
Across a typical week at Matthew Town, departures cluster mid-morning and late afternoon; production is sequenced against that rhythm so nothing sits longer than it must. When you order private jet catering, state your slot, your passenger count, and any allergen or faith requirements; the kitchen confirms the private jet catering quote within two hours. Standard lead time is twenty-four hours; shorter turns are workable if the produce is already prepped and the airside slot is open. Last changes—seat count, oven limits, tray count—are absorbed up to six hours before wheels-up, then the order locks and the pack begins.
Jet catering Matthew Town
Cold rooms cycle continuously at the dedicated facility preparing your private jet catering for IGA, holding proteins, dairy, and plated components under documented temperature control until the departure slot is confirmed. The kitchen preparing your order at Inagua Airport adapts format to cabin configuration: individual trays for smaller jets where galley space is limited, family-style platters when the passenger count and service flow allow it, and portioned plates sealed immediately after plating for trolley service on larger aircraft. Pâtisserie and garde-manger posts work in parallel, timed against your schedule rather than a fixed menu cycle. Every label carries allergen detail and prep timestamps. Business aviation catering at Matthew Town responds to seat count, flight duration, and the equipment your crew actually has onboard—whether that means single-service packaging or shared presentation depends on what the cabin can handle, and the kitchen adjusts portion control accordingly.
Private jet catering menu at Inagua Airport
You can order breakfast trays, cold plates that hold across a six-hour leg, mains portioned for galley reheating, and crew meals on the same ticket. Every item is labelled with its allergens and its hold time. Portioning follows seat count; platters are packed family-style where the cabin layout allows. What you brief—dietary restrictions, service sequence, trolley fit—is noted on the order and followed through the pack.
Served cold, holds four hours, contains fish and may contain traces of sesame.
Reheat covered fifteen minutes at 160°C, holds texture across reheating, contains no major allergens.
Serve at cabin temperature, slice on board, contains gluten, dairy, egg, and tree nuts.
Three of the dishes the Inagua Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.
See the full menu →Every item is packed with reheating and plating notes for your cabin.
Ramp delivery and handling at Inagua Airport
Airside delivery procedure for aviation catering at Matthew Town
Inagua's apron is compact, and every vehicle needs pre-clearance. That constraint tightens the catering run: one badged driver, one temperature-controlled van, timed to your fuelling slot so the handover doesn't stall your departure. VIP flight catering and charter flight catering share the same airside access, delivered to your FBO or directly to the aircraft door. For larger cabins, high loader capability is confirmed at the time you order; galley loading at height depends on equipment availability that day. Your handling agent receives the manifest fifteen minutes before arrival, and the driver waits for your signal to approach.
.jpeg&w=3840&q=75&dpl=dpl_Fv5du6GTgexfv6YnNuonPe6KCUdJ)
Inflight catering Matthew Town
Beyond catering
The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.
Cabin arrangements delivered with the catering, conditioned to last the flight.
Sourced to your list, chilled or cellared, ready to serve.
Cabin linen and crew pieces collected, laundered, returned pressed.
China, glassware and galley equipment washed and repacked between legs.
Your equipment and stock held at the kitchen until the next leg.
Pantry staples and fine grocery restocked for the days ahead.
One brief, one delivery — a reply typically within 30 minutes.
“The order for Inagua Airport (IGA) in Bahamas was confirmed quickly. Excellent presentation, good portions and a smooth handover to the crew.”
“The catering request at MYIG in Bahamas was processed without delay. Reliable communication and a result we could trust.”
Private jet catering at Inagua Airport — questions
We deliver inflight catering at MYIG directly to the ramp, coordinating with your handling agent or the fixed-base operator confirmed on your flight plan. Airside access is arranged in advance, and handover is scheduled to align with your fuelling and pre-flight checks, ensuring seamless integration into your departure sequence.
Lead time depends on inter-island transfer availability from Providenciales and your departure slot. Early morning flights typically require confirmation the previous afternoon; later departures may be accepted the same morning if production capacity and transport are available. Contact us with your ETD and we'll confirm feasibility based on current kitchen and logistics schedules.
Yes. Every menu is tailored to your dietary requirements—gluten-free, dairy-free, vegan, kosher-style, or allergen exclusions—and each dish is labelled clearly at plating. If you have complex medical or religious needs, share details when you place your order so we can source compliant ingredients and manage cross-contact risk in the Providenciales kitchen.
High-loader capability for aviation catering at MYIG is available where ground equipment is confirmed at the time of order. Most catering at IGA is delivered via stairs or forward cabin door, but for large-cabin aircraft requiring door-level transfer, we coordinate with your handler to confirm equipment availability and schedule the delivery window accordingly.
Contact us with your tail number, departure time, passenger count, and any dietary requirements. We'll confirm production feasibility from Providenciales, coordinate inter-island transfer, arrange airside clearance at IGA, and deliver your catering to the ramp in line with your pre-flight timeline, with real-time updates shared via your operations team.
Private jet catering at Inagua Airport — one message away.
Send your flight brief now — the Matthew Town kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →