Private Jet Catering at Cibao International Airport (MDST / STI), Santiago
When the sector runs twelve hours, private jet catering at STI is planned for what holds and what needs a second service. The kitchen preparing your order builds menus that survive the cruise to Santiago and beyond.
A single contact across every order—Hiro Rossi answers directly, cooks to your brief, and stays with the file from enquiry to delivery. Changes are absorbed typically up to twelve hours before departure, subject to what has already been committed that day. Menus reflect what is fresh and what the galley will support; portioning, labelling, and timing are confirmed when you order, not assumed.
Hiro Rossi brings refined culinary artistry to private aviation, blending Japanese precision with Italian passion. With over a decade crafting bespoke menus at altitude, he specializes in contemporary fusion cuisine that transforms in-flight dining into an unforgettable gastronomic experience.
The rhythm of aviation catering in Santiago follows the week's departure patterns at Cibao International Airport: early-morning departures to the United States and Caribbean dominate weekdays, while weekend charters and positioning flights cluster in late afternoon. Production schedules are built around these windows, with breakfast service prepared overnight and lunch or dinner orders batched for mid-morning delivery. Airside delivery runs are synchronised with fuelling and pre-flight inspections, so catering arrives when the cabin is open and crew are ready to stow. Flight attendants receive a briefing sheet with each order, detailing oven capacity limits, refrigeration hold times, and allergen cross-contact notes for the specific aircraft type. During high season—December through March—handling agents coordinate staggered delivery slots to avoid ramp congestion, and we adjust kitchen production schedules accordingly. Every order is logged against the departure slot to ensure that timing, portioning, and labelling align with the operational realities of this platform.
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Jet catering Santiago
When the sector runs ten hours or more, your inflight catering at STI is planned around how dishes hold at altitude. The kitchen preparing your order builds menus with second-service timing in mind: proteins that rest well under cover, starches that don't weep, desserts stable through a long cruise. Cold items are sealed immediately after plating and held in dedicated cold rooms until handover. Hot components travel separately when the flight profile calls for it. Crew meals ride the same production schedule, with documented allergen protocols on every label. Business aviation catering for extended range demands more than recipe—it requires knowing what survives pressure change, dry air, and reheating cycles.
Private jet catering menu at Cibao International Airport
What leaves for a departure from Cibao International: breakfast trays portioned per seat, cold plates that hold across a long leg without reheating, mains prepared for galley oven finish, and crew meals packed on the same delivery. Every item carries literal allergen labelling. Dishes are chosen for how they travel and how they serve in the cabin you specify, not for a menu card.
Served cold, holds four hours under refrigeration, contains fish and sesame.
Reheats in convection oven, twenty minutes at cruise galley setting, contains gluten.
Travels chilled, sliced to order, contains dairy, eggs, and gluten.
Three of the dishes the Cibao International 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 Cibao International Airport
Aviation catering delivery at Cibao International Airport
Orders close typically twelve hours before block-off—last-minute requests are assessed against production and airside access on the day. Badged drivers deliver in temperature-controlled vehicles to your FBO or ramp-side at the aircraft door, timed to your slot. VIP flight catering and charter flight catering share the same run, and high loader capability is confirmed at the time of order where available for large cabins. Handover is direct; your handling agent signs at delivery.
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FBOs and handling agents at Cibao International Airport
We deliver to the FBO or handling agent you nominate. Tell us which one when you order — we coordinate the handover directly with them.
- Universal Aviation
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
Inflight menu planning for departures from STI
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.
“Great support for a flight from MDST in Dominican Republic. Fast communication, attractive presentation and reliable delivery to the aircraft.”
“Our operation through STI / MDST in Dominican Republic was easy to manage. Quick replies, accurate timing and consistent catering quality.”
Private jet catering at Cibao International Airport — questions
We deliver inflight catering at MDST to the fixed-base operators and handling agents active on the ramp, subject to advance coordination for airside access. Specific FBO availability and access procedures are confirmed at the time of order, as clearance requirements can vary by handling agent and aircraft parking location. See the FBOs and handling agents at Cibao International Airport →
Orders placed before midday can typically be prepared and delivered the same day, provided airside access and handling coordination are confirmed. Shorter lead times depend on kitchen workload, ramp clearance, and the complexity of the menu; we'll advise on feasibility when you contact us with your departure details.
Yes. Every private jet catering order is prepared to your dietary and allergen specifications, with ingredients listed on each container. We handle gluten-free, dairy-free, nut-free, vegan, and other requirements as standard, using separate prep surfaces and utensils where cross-contact risk exists, and all labels reflect the protocols applied.
High-loader service for aviation catering at MDST is available where ramp layout, aircraft door height, and ground equipment allow. Availability is confirmed at the time of order based on handling agent schedules and the specific parking position assigned to your aircraft.
Contact us with your departure time, passenger count, aircraft type, and any dietary requirements. We'll confirm the menu, coordinate airside delivery with your handling agent or FBO, and provide timing that aligns with your pre-flight schedule. Orders are logged against your slot to ensure seamless handover.
Ready for your next departure from Cibao International Airport?
Send your flight brief now — the Santiago kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →