01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Santiago, Dominican Republic
Wide-body airline catering, VIP & private jet catering at Santiago (MDST / STI)
STI (IATA) · MDST (ICAO)
A wide-body reference code at Santiago means aircraft up to that class are boarded here, not merely parked here, and that scale is what our inflight catering runs against. AERO GOURMET provides in-flight catering and aviation catering at MDST for scheduled, charter, VIP, government and private jet flights, uplifted by hi-loader to galley height, airside, on one ops desk.
2,620 m
Longest runway
Wide-body
Largest aircraft handled
1
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Santiago
Hi-loader aviation catering on the Santiago apron
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at STI
Aviation catering from sealed cart to galley door at STI
Inside the loading window at Santiago, a sealed cart leaves our kitchen, crosses airside under ramp access we hold on our own badges, and reaches the galley door in the sequence the cabin crew works from. Nothing about that route is estimated: every catering uplift is timed from seal to signature, and the aircraft on the wide-body stand at MDST sets the order the carts board in. What the timeline shows is the same run, worked the same way, on every rotation.
Between our kitchen and the stand at Santiago sit screening, an escort through the ramp, and apron traffic crossing the same route, and we plan the galley catering run against the worst of those three rather than the average of them. A named coordinator travels with the convoy from seal to handover, and the chain of custody does not pass to a second driver partway across the airside route at STI. Temperature is logged when the cart is sealed at the kitchen and logged again at the galley door, and the same sheet carries the signature that closes the catering uplift once the crew has counted it aboard.
One seal, one coordinator, one signature: the load is accounted for door to door.
Crew meals from the kitchen serving Santiago (STI)
Airline food supplier crews cleared for MDST
The flight kitchen at STI runs hot production, pastry, a cold larder and a protocol line under one roof, feeding the wide-body stand at Santiago on a route held to the same standard every rotation. Airport catering here means HACCP-run production, cold chain held from the larder to the sealed cart, and a single kitchen accountable for the whole tray set rather than a chain of subcontractors. Airport catering at MDST is planned around that one facility, not split across several kitchens serving the same apron.
The team that handles government flight catering at Santiago is the same named crew on every rotation: security clearance on file, kept on the access list, and trained to the paperwork that travels with a sealed uplift rather than to a generic checklist. Household dietary and protocol requirements are worked from a standing specification kept between movements, not rebuilt each time a delegation is confirmed. That continuity, not a larger roster, is what a protocol officer is actually checking for at MDST.
Kosher inflight catering and dietary sets at MDST / STI
VVIP catering written per mission at Santiago airport
Per cabin, the menu at STI is written to what that cabin actually does on the rotation: forward-cabin service plated to a specification, main-cabin service built for volume and turn time, and protocol sets built around a household or government file. Dominican Republic dairy, fish and orchard fruit sit inside those specifications in general terms, sourced regionally rather than named as a dish. From tray sets to VVIP sets, the inflight catering at Santiago follows the cabin, the mission and the season rather than one fixed carte. Every set closes on documentation: allergen, halal, kosher and medical requirements labelled per passenger and per cabin before the cart is sealed.
First & VVIP cabins
First and VVIP cabins at MDST: VIP flight catering plated to a written specification, with à-la-carte and caviar service available on request. The presentation is filed against the standing order, not reinvented per rotation, so a repeat routing sees the same standard on every uplift.
Business cabins
Business cabins at Santiago run multi-choice hot service in oven-ready formats sized to the galley fitted to the aircraft on the stand. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, alongside the passenger tray sets, for the same wide-body rotation.
Protocol & dietary
Protocol and dietary sets at STI are documented per passenger before the cart is sealed: household and religious requirements, medical diets, halal and kosher meals, and the full range of IATA SPML codes. Produced on a separate line from the main service, that inflight catering set is sealed apart and boarded apart, never mixed into the general tray run.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Aircraft catering under HACCP control at Santiago (STI)
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at Santiago
On a single wide-body stand rated to that reference code, Santiago works scheduled and charter movements alongside occasional government and VIP traffic, and that mix sets the planning problem: a delegation is a documentation exercise, a charter rotation is a capacity exercise, and a repeat scheduled service is a repetition exercise that rewards a fixed loading sequence. Airline catering in Santiago is built around whichever of those three the rotation actually is, not around a single generic plan.
The uplift travels from our kitchen to the ramp under airside delivery we hold ourselves, boarded by hi-loader to galley height rather than handed off at the foot of the aircraft. Inflight catering at Santiago and in-flight catering at Santiago both run off that same route, with the loading crew working the stand in the sequence the galley doors are laid out.
On this station we commit to one named coordinator per rotation, sealed carts from kitchen to galley, and a signed handover before the crew counts the load aboard, and airport catering in Santiago is held to that same commitment on every stand it serves.
Commercial aviation catering for every mission at MDST
01
Government and state flight catering at MDST
Sequencing a state movement around one wide-body stand means the protocol file has to be closed before the aircraft is on it, not after, so government flight catering at Santiago documents the passenger list, the dietary file and the security clearance ahead of the loading window rather than alongside it. Head of state movements are boarded on that same file, staff cleared and the uplift sealed at the kitchen before it crosses to MDST.
Government & state flights →
02
Royal and VVIP flight catering at STI
Rated for that traffic on a single wide-body stand, VVIP and royal flight catering at Santiago is written to a standing household specification kept on file between movements, not rebuilt on each rotation. Private airliners — BBJ, ACJ and wide-body VIP configurations — are boarded from the same kitchen, with halal sets and household dietary requirements produced against that file on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Santiago
We board charter airlines, ACMI and wet-lease operators, group movements and special missions off the single wide-body stand at MDST, working a full three-cabin uplift counted against the loading sheet. Charter flight catering at MDST and charter flight catering in Dominican Republic both stage that load in the order the galleys are laid out, season and mission handled in general terms rather than by name.
Wide-body charter →
04
Airline and ad hoc catering at MDST
Off the single wide-body stand at Santiago, carriers running this field as an outstation get outstation catering built to the same tray standard as the scheduled service, with ad hoc airline catering covering a late add or a rerouted rotation. Diversion catering and technical stop catering are worked from the same kitchen, AOG included, across a multi-leg pattern, while crew meals at MDST and crew meals at Santiago are boxed separately to the duty roster on every one of those movements.
Commercial airlines →
05
Private jet and FBO catering at STI
The single wide-body stand at Santiago sits alongside the GA apron this field also works, and private jet catering at Santiago is delivered there by our dedicated branch, reaching the FBOs on the field and the GA terminal on request. FBO catering, business aviation catering and business jet catering all run on the same cold chain and the same paperwork as an airline uplift, kept behind the commercial rotation rather than ahead of it.
Private jets →
Charter flight catering reviewed at STI
Flight departments on jet catering at Santiago (STI)
Government flight department
Royal household
Charter operator
Scheduled airline
“For our departure from Santiago (STI/MDST), we specifically needed galley ready meals. Presentation stayed good while the setup remained practical for a fast aircraft turnaround. The crew appreciated how easy it was to load. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Charter operator
Tomas — Ad Hoc Operations Manager
“Our operation through Santiago (STI/MDST) included a tech stop request at short notice. They understood the operational language and did not need every change explained twice. That operational understanding was the biggest advantage. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★☆Charter operator
Jasmine — Cargo Control Manager
“I ordered business jet catering for our departure from Santiago (STI/MDST) and was very happy with the service. They followed my notes closely, kept me updated, and delivered at the time agreed with the FBO. I would definitely order from them again. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Scheduled airline
Fiona — Trip Support Manager
Station data for airport catering at Santiago (MDST / STI)
| Datum | Value |
|---|---|
| Longest runway | 2,620 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | MDST |
Outstation catering questions at Santiago, Dominican Republic
Diversion catering and ramp questions at Santiago, Dominican Republic
What operations gets asked every week about Santiago.
Ask operations directly →Which flights get private jet catering at STI, and does it reach the FBOs and the GA terminal?
The same sealed cart and hi-loader route used for the wide-body stand carries private jet catering to the FBOs on the field and to the GA terminal, so FBO catering follows the identical cold chain as an airline uplift.
Can airline catering be delivered airside at MDST, and how does it reach the aircraft?
The single wide-body stand at MDST is worked by hi-loader boarding to galley height, with airside delivery held on our own badges rather than handed off at the foot of the aircraft.
What protocol governs VIP flight catering and government flight catering in Santiago?
We document the passenger list, the dietary file and the security clearance before the loading window opens, and the same named crew works every VIP flight catering and government flight catering rotation at the airport.
When are halal, kosher and other special meals produced for a flight through Santiago Municipal International Airport?
Once a special meal code is confirmed against the booking, halal, kosher and the full set of SPML dietary codes are produced on a separate line and sealed apart from the main tray run.
Where is the record kept that shows how far in advance an order must be placed at STI?
The confirmed loading sheet is what shows lead time on file, and it sets how far in advance a standard order is placed while still allowing a specification change close to the loading window.
How is airline catering cost worked out at MDST?
MDST rotations are quoted against cabin count, specification and loading window rather than a published price list, and the desk returns a quotation once those three are confirmed.
Airline catering near Santiago
POP / MDPP
Puerto Plata
Dominican Republic · 40 km from Santiago
Airline & VIP flight catering →
AZS / MDCY
Samana
Dominican Republic · 92 km from Santiago
Airline & VIP flight catering →
JBQ / MDJB
La Isabela
Dominican Republic · 113 km from Santiago
Airline & VIP flight catering →
Aircraft catering quote for Santiago
Request a quote
Send us your catering needs for STI
Santiago (STI / MDST)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Santiago, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Santiago (STI)