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Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Santo Domingo, Dominican Republic
Hi-loader airline catering, VIP flight catering and private jet catering at Santo Domingo (MDSD / SDQ)
SDQ (IATA) · MDSD (ICAO)
Wide-body reference code SDQ holds two runways behind it, and our crews board that traffic straight onto the aircraft rather than at the foot of the stairs. Inflight catering at Santo Domingo runs on hi-loader access to galley height, with in-flight catering staged the same way for every uplift the field takes.
3,353 m
Longest runway
Wide-body
Largest aircraft handled
2
Runways
1
FBO on station
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 — Santo Domingo
Wide-body inflight catering at Santo Domingo (SDQ)
Everything below is what we measure at this station — distances, windows, who signs what.
Aircraft catering lead times at Santo Domingo
Aviation catering from sealed cart to galley door at MDSD / SDQ
A wide-body reference code at Santo Domingo means the loading window is built around hi-loader access rather than a trolley queue at the stairs. Ramp access is held on our own clearance, so the catering uplift moves from the sealed cart to the apron without waiting on a shared gate pass. The route is timed the same way on every rotation, so a delegation and a scheduled service are worked to the same clock.
Between our kitchen and the aircraft at Santo Domingo sit screening, an escort onto the apron, and the ordinary traffic of a working ramp, and we plan the catering uplift against the worst of that rather than the average of it. Chain of custody runs from the seal at the kitchen door to the signature at the galley, with one named handler carrying it the whole distance. Temperatures are logged when the cart is sealed and again at handover, so a government flight or a scheduled service leaves the same paper trail behind it. Nothing about the galley catering changes because the mission does.
One seal, one signature, one handler from our kitchen to the galley door.
Crew meals from the flight kitchen serving MDSD / SDQ
Pilot meals and cleared production crews for MDSD / SDQ
Wide-body reference code SDQ sets the scale our kitchen is built to answer, running hot production, pastry, a cold larder and a protocol line under one roof for the flights we provision out of Santo Domingo. Airport catering at this station is planned from that single facility rather than split across suppliers, which keeps the specification consistent from a scheduled turn to a government movement. HACCP governs every stage of it, and airport catering leaving the building is already logged against the cold chain it has to hold to the aircraft.
The team that handles government flight catering at Santo Domingo is the same named crew on every rotation, not a rotating pool drawn in for the day. Security clearance is held on file for each of them, they sit on the access list for the ramp, and they are trained to the household standards that royal and state work is measured against. Chain of custody on a sealed uplift runs through named hands, never an anonymous shift.
Halal airline meals and special meals at MDSD
VVIP catering to a written specification at Santo Domingo
Menus at Santo Domingo are written to the cabin and the mission before they are written to anything else, so a First cabin specification and a main-cabin tray set start from different briefs rather than a shared one cut down. Inflight catering draws on the produce of the Dominican Republic where the season allows it, working dairy, fish, orchard fruit and other regional staples into the frame rather than naming a dish against them. Every set is planned around what the galley on the aircraft can actually run, hot or cold, plated or boxed. Allergen, halal, kosher and medical requirements are documented per passenger and per cabin, and travel with the load rather than being handled as an afterthought at the door.
First & VVIP cabins
First and VVIP cabins at Santo Domingo are plated to a written specification rather than to a chef's memory, with caviar and à-la-carte service available on request against the standing order. VIP flight catering here is filed and repeatable, so the same movement produces the same result on its second rotation as its first.
Business cabins
Business cabins at SDQ run multi-choice hot service in tray sets sized to the galley fitted to the aircraft, boxed and oven-ready rather than assembled on arrival. Crew meals, cabin crew meals and pilot meals are boarded in the same run, boxed separately and matched to the roster.
Protocol & dietary
Protocol and dietary requirements at Santo Domingo are documented per passenger rather than left to a verbal note, covering halal and kosher sets alongside the full range of IATA special meal codes. Inflight catering built to those codes is produced on a separate line and sealed before it ever reaches the main 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
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Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Food safety and cold chain for aviation catering at SDQ
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.
Stand-side catering uplift at MDSD
Wide-body reference code SDQ sets the traffic this station is built to take, and that mix of scheduled service, charter movements and government flights turns catering into three different problems rather than one: a delegation is a documentation problem, a peak wave is a capacity problem, a repeat rotation is a repetition problem that has to produce the same result every time.
The uplift reaches the aircraft here by hi-loader to galley height, run from our kitchen to the stand under our own ramp clearance rather than handed off at the foot of the stairs. Airport catering at MDSD is staged stand by stand, with the loading crew and the escort named before the cart ever leaves the kitchen door. Airline catering in Santo Domingo, aviation catering at MDSD and in-flight catering at MDSD all move through that same single sequence, whatever the customer segment behind the booking.
On this station we commit to one coordinator per rotation, carts sealed at the kitchen and opened only at the galley, and a signed handover that closes the load.
Commercial aviation catering and VVIP missions at MDSD / SDQ
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Government and state flight catering at SDQ
A wide-body aircraft on a state movement boards here off the same reference code as a scheduled service, which is what lets government flight catering at Santo Domingo run to a fixed protocol rather than an improvised one. Head of state movements are documented per passenger, with security-cleared staff and an uplift sealed before it leaves the kitchen for the catering at MDSD.
Government & state flights →
02
Royal and VVIP flight catering at Santo Domingo
On a runway measuring 3353 metres, private airliners including BBJ and ACJ types board alongside the wide-body VIP movements the field is built to take, and that length is what keeps a royal flight catering booking on the same clearance as any other wide-body uplift. Household standards are held across repeat rotations from a written specification kept on file between movements, with halal and other household requirements produced on request for the catering at SDQ.
Royal & VVIP flights →
03
Charter and ACMI flight catering at MDSD
Sequencing a full three-cabin load against a single loading sheet is the constraint the 3353 metre runway sets for charter work here, since every galley on the wide-body stand has to be staged in the order it is fitted rather than the order it arrives. Charter flight catering at Santo Domingo covers ACMI and wet-lease operators, group movements and special missions, with charter flight catering in Santo Domingo counted against that same sheet stand by stand.
Wide-body charter →
04
Airline and ad hoc catering at SDQ
Wide-body reference code SDQ governs the stands this traffic uses, and carriers running Santo Domingo as an outstation draw on the same ramp clearance whether the booking is scheduled or ad hoc. Ad hoc airline catering, outstation catering, diversion catering and technical stop catering all move off one duty roster here, AOG included, across a multi-leg rotation, and crew meals in Santo Domingo travel with the same load rather than a separate one.
Commercial airlines →
05
Private jet and FBO catering at Santo Domingo
Two runways at this field carry business aviation on the same ramp clearance as the wide-body traffic, which keeps a private jet booking on the same cold chain rather than a separate one. Our dedicated branch delivers private jet catering in Dominican Republic to the FBOs on the field and the GA terminal, with FBO catering carried on the same paperwork as an airline uplift.
Private jets →
FBOs at Santo Domingo
servair fbo
Charter flight catering trusted at Santo Domingo, Dominican Republic
Ops desks rating airline catering services at SDQ
Government flight department
Royal household
Charter operator
Scheduled airline
“We used the team at Santo Domingo (SDQ/MDSD) for diverted flight catering after an unexpected operational change. Even with the late change, the meals were packed correctly and delivered within the revised window. Exactly what we need when operations change with very little notice. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★☆Government flight department
Luca — Mission Operations Manager
“We needed outstation catering for a flight through Santo Domingo (SDQ/MDSD) and the process was much easier than expected. The crew received exactly what was ordered, with clear labels and no last-minute chasing from operations. A solid solution for outstation operations. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Charter operator
Daphne — Charter Services Manager
“The operations team needed an airline catering cost per meal for Santo Domingo (SDQ/MDSD) with very little time to decide. Pricing, delivery timing, and packaging were all explained upfront, which helped us approve the uplift quickly. Straightforward and professional from quote to delivery. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★☆Charter operator
Jamal — Air Cargo Operations Manager
Airport catering reference for Santo Domingo (MDSD / SDQ)
| Datum | Value |
|---|---|
| Longest runway | 3,353 m |
| Runways | 2 |
| Aerodrome reference code | wide-body |
| ICAO | MDSD |
Business jet catering questions at MDSD
Diversion catering and ramp questions at MDSD
What operations gets asked every week about Santo Domingo.
Ask operations directly →Who caters VIP, VVIP and government flights at SDQ, and under what protocol?
Across every movement, VIP flight catering and government flight catering here run under one protocol file: security-cleared staff, a sealed uplift and documentation carried per passenger.
MDSD — how far in advance does a booking need to be placed, and how late can the specification still change?
The sealed cart that carries the uplift is loaded against a fixed cut-off, and lead time depends on the cabin count and the mission; how far in advance you confirm decides how late the specification can still move. Last minute airline catering is worked where the loading window allows it, agreed with the desk case by case.
How far do halal, kosher and the IATA special meal codes reach at Santo Domingo?
HACCP production standards govern the whole kitchen, and within that halal, kosher and the full set of SPML codes are produced on a separate line, documented per passenger. Special meals are sealed before they join the main load.
At which point does private jet catering reach the FBOs and the GA terminal at Santo Domingo?
The cart is sealed at the kitchen before it ever leaves for the ramp, and from there private jet catering is delivered to the FBOs on the field and the GA terminal on the same cold chain as an airline uplift. FBO catering follows the same paperwork, whichever FBO the aircraft is parked at.
Inflight catering at other airports near Santo Domingo
JBQ / MDJB
La Isabela
Dominican Republic · 37 km from Santo Domingo
Airline & VIP flight catering →
LRM / MDLR
La Romana
Dominican Republic · 80 km from Santo Domingo
Airline & VIP flight catering →
AZS / MDCY
Samana
Dominican Republic · 94 km from Santo Domingo
Airline & VIP flight catering →
Airline catering quote for Santo Domingo (SDQ)
Request a quote
Send us your catering needs for SDQ
Santo Domingo (SDQ / MDSD)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Santo Domingo, 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 Santo Domingo (SDQ)