Private Jet Catering at Antoine-Simon International Airport (MTCA / CYA), Les Cayes
Flight crews coordinating early departures or afternoon charters into CYA rely on inflight catering timed to their slot—meals prepared in a dedicated kitchen, delivered airside to Les Cayes, and loaded to your schedule.
The cabin and the galley it carries shape what Amara Rossi cooks for a departure from Antoine-Simon International Airport. Where handling hours are short and on-site catering infrastructure is limited, lead time matters: orders are confirmed further ahead, and production is timed to meet the slot you hold. Amara Rossi answers directly, portions to the seat count, and labels every allergen in writing. Crew meals travel on the same load, and delivery is handed over airside at the time you nominate.
Chef Amara Rossi brings refined culinary artistry to private aviation, blending classical French techniques with contemporary Mediterranean influences. With over a decade crafting bespoke menus at 40,000 feet, she transforms premium ingredients into exceptional dining experiences tailored to the most discerning travelers.
A sealed tray leaves the kitchen eighteen hours before your departure from CYA, timed against the lighter traffic rhythm typical of the field. To order private jet catering, submit passenger count, dietary requirements, and your estimated time of departure; a private jet catering quote is returned within two hours. Lead time is forty-eight hours for full production, though shorter notice is accommodated where the kitchen schedule permits. Delivery runs are synchronised with fuelling, and crews are briefed on oven capacity and refrigeration limits per aircraft type.
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Jet catering Les Cayes prepared in Port-au-Prince
Crews operating into CYA work to a mix of regional charter traffic and scheduled rotations, with peaks driven by seasonal demand and weekend patterns. Your inflight catering order is timed against that departure rhythm, with the kitchen preparing your menu to match the slot you've been given. Cold rooms dedicated to business aviation catering hold proteins, dairy, and pre-prepared components under documented temperature control. Pâtisserie and garde-manger posts plate to order the morning of your flight, then seal and label with full allergen and ingredient detail before dispatch.
Private jet catering menu at Antoine-Simon International Airport
You may order breakfast trays that hold through early departures, cold plates portioned for service without galley work, mains that reheat in convection or steam ovens, and crew meals labelled separately on the same load. Every item carries written allergen information. Portioning follows the seat count you confirm, and dishes are selected for the sector length and the equipment on board. Nothing is plated until the delivery window is fixed.
Served cold, holds four hours under refrigeration, contains mustard and celery.
Reheats in a convection oven, portioned per seat, contains sulphites.
Served at cabin temperature, stable without refrigeration, contains gluten, egg, and dairy.
Three of the dishes the Antoine-Simon 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 Antoine-Simon International Airport
Airside delivery and charter flight catering at MTCA
Where infrastructure is limited and handling hours run short, VIP flight catering and charter flight catering for CYA are planned further ahead to ensure delivery meets your slot. Badged drivers bring temperature-controlled loads airside, handing over at your FBO or directly at the aircraft door. High loader capability is confirmed at the time of order for galleys served at height. The same run carries owner flights, charter services, and crew provisions, all timed to your departure window and the handling agent you nominate.
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Flight catering and seasonal menus for departures from CYA
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.
“Very smooth service in Haiti at MTCA. Clear updates, quality catering and everything packed correctly for the galley.”
“Coordination for CYA / MTCA in Haiti was straightforward. One clear contact, fast confirmation and no operational issues.”
Private jet catering at Antoine-Simon International Airport — questions
We deliver inflight catering at MTCA to the principal handling agent on the field and can coordinate direct planeside handover when ramp access is confirmed in advance. If you're working with a specific ground handler or charter operator, share their details when you order and we'll route the delivery accordingly.
We typically accommodate orders placed the evening before an early departure or early morning for an afternoon uplift, subject to kitchen capacity and courier availability. Because Antoine-Simon International Airport lies two hundred kilometres from our Port-au-Prince facility, same-day requests depend on road conditions and ramp-access windows. Contact us as soon as your slot is firm and we'll confirm feasibility.
Yes. We label every tray with declared allergens—gluten, dairy, shellfish, tree nuts—and build separate sealed containers for vegan, kosher-style, or medically restricted meals. Share dietary requirements when you place your order, and we'll confirm ingredient sourcing and cross-contact protocols before production begins.
We can arrange high-loader service for aviation catering at MTCA when the equipment is available and confirmed with the handling agent at the time of your order. Availability depends on ramp traffic and advance notice. If a loader isn't available, our drivers hand-carry inserts and carts via airstairs with your crew's assistance.
Send your departure time, aircraft registration, passenger count, and any dietary notes by email or through your ops platform. We'll confirm the menu, coordinate delivery with your handling agent at CYA, and provide a final invoice with the seal time and handover contact. Last-minute changes are accommodated where production and courier schedules allow.
Private jet catering at Antoine-Simon International Airport — one message away.
Send your flight brief now — the Les Cayes kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →