01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Port-au-Prince, Haiti
Port-au-Prince (MTPP / PAP): airline catering, VIP flight catering and private jet catering
PAP (IATA) · MTPP (ICAO)
At Port-au-Prince, a 3040 m runway clears the wide-body movements a government or charter operator plans a rotation around. Inflight catering, in-flight catering and the hi-loader boarding of a wide-body uplift run from apron to galley door here, holding the cold chain the whole way.
3,040 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 — Port-au-Prince
Hi-loader boarding for inflight catering at PAP
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering timeline, order to boarding, at Port-au-Prince, Haiti
Flight catering sealed and logged to the stand at Port-au-Prince airport
The catering at PAP moves on a measured sequence rather than a guess: sealed at the kitchen, escorted across the ramp, boarded by hi-loader to galley height. Ramp access is held on our own clearance, not borrowed from the flight it serves, which keeps the catering uplift moving even when the apron is busy. Every step between the seal and the signature is logged against the loading sheet, not estimated after the fact.
Between our kitchen and the stand at Port-au-Prince sit screening, an escorted convoy and apron traffic that a single rotation cannot control from the outside. We plan the catering uplift against the worst of that traffic rather than the average of it, so a delay on the ramp does not become a delay at the galley door. Temperature is logged at the seal and again at handover, and the galley catering that reaches the aircraft carries one signature the whole way, not a chain of separate hand-offs. That signature is what a chain of custody means in practice at this station.
One seal, one escort, one signature: the load is accountable end to end.
Crew meals from the kitchen serving MTPP / PAP
Airline food supplier crews cleared for Port-au-Prince (PAP)
The flight kitchen behind Port-au-Prince runs hot production, pastry, a cold larder and a protocol line under one roof, feeding the airport catering demanded by scheduled, charter and government movements out of MTPP. Airport catering in Haiti answers to HACCP across every one of those lines, so a delegation tray and a main-cabin tray leave the same cold chain under the same audit trail. That single-roof model is what lets airport catering at Port-au-Prince move from mixed production to a sealed, wide-body-scale uplift without a second facility in between.
The team behind government flight catering at Port-au-Prince is the same named crew on every rotation, not a rotating pool drawn in per flight. Security clearance is held on file, access to the ramp is granted on that same clearance, and the crew works to a standing household service specification rather than improvising one per booking. Catering at MTPP for a delegation or a protocol movement is handled by that named crew from seal to signature, with the paperwork travelling alongside the trays rather than behind them.
Halal airline meals and special meals at Port-au-Prince
VIP flight catering, specified per passenger at Port-au-Prince, Haiti
Menus at Port-au-Prince are written to the cabin and the mission first, then to the season, drawing on the country's produce where the flight plan allows it — orchard fruit, dairy and fish worked into a tray set rather than a fixed formula. Inflight catering in Port-au-Prince moves from a passenger meal box on a short rotation to a full VVIP specification on a state or charter movement without changing kitchens or standards. Every set is built against a written specification rather than a chef's memory, so a repeat rotation gets the same plate twice running. Allergen, halal, kosher and medical requirements are documented per passenger and per cabin, labelled through to the galley rather than left to a verbal note.
First & VVIP cabins
First and VVIP cabins at Port-au-Prince are plated to a written specification rather than to a standard tray, with à-la-carte and caviar service available on request. VIP flight catering here is filed against the standing order between rotations, so a repeat movement is served to the same specification it left with last time.
Business cabins
Business cabins out of PAP run a multi-choice hot service built to cabin specification, boarded in oven-ready formats sized to the galley fitted to the aircraft. Crew meals at PAP and cabin crew meals travel in tray sets alongside passenger sets, with pilot meals boxed to the roster and crew meals in Haiti held to the same cold chain as the cabin.
Protocol & dietary
Protocol and dietary requirements at MTPP are documented per passenger, covering halal and kosher sets and the full range of IATA special meal codes, produced on a separate line before sealing. Inflight catering at Port-au-Prince handles vegan, gluten-free and religious meal requests the same way, on paperwork that travels with the tray to the galley.
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
HACCP and sealed transfer for aircraft catering at MTPP / PAP
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 MTPP
Port-au-Prince carries scheduled, charter and government traffic across a single wide-body-rated runway, which turns every peak movement into a capacity question the loading plan has to answer before the stand is called. Airline catering and aviation catering at Port-au-Prince run off one ops desk rather than a shifting roster, so a repeat rotation and a one-off diversion are worked the same way.
The uplift travels from our flight kitchen to the stand under escort, boarded by hi-loader to galley height rather than left at the foot of the aircraft for a belt loader to finish. In-flight catering in Haiti and inflight catering in Haiti both move on that same route, with ramp access held on our own clearance so the convoy is never waiting on someone else's badge.
One coordinator carries the rotation from seal to signature, with sealed carts and a signed handover closing every load, and airport catering at MTPP is committed to that single point of accountability on every stand.
Commercial aviation catering for every mission at Port-au-Prince (PAP)
01
Government and state flight catering at Port-au-Prince
3040 metres of runway, and a single stand cycle to sequence a delegation movement without displacing the scheduled traffic around it. Government flight catering at Port-au-Prince covers state visits and official delegations, with the protocol file documented per passenger, security-cleared staff on the load, and a head of state aircraft uplift sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at MTPP
Our kitchen holds the wide-body reference code standard on every household rotation through Port-au-Prince, whatever the aircraft type on the day. That standard covers royal flight catering and VVIP catering for private airliners — BBJ, ACJ and wide-body VIP — held to a written household specification kept on file between movements, with halal and other household dietary requirements available on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at PAP
Wide-body reference code handling governs every charter movement through Port-au-Prince, whatever the operator flying it. Charter flight catering at PAP covers ACMI and wet-lease operators, group movements and special missions, with charter flight catering in Port-au-Prince boarding a full three-cabin uplift counted against the loading sheet and staged in galley order.
Wide-body charter →
04
Airline and ad hoc catering at Port-au-Prince
A single wide-body-rated runway at Port-au-Prince means a diverted or delayed rotation shares the same stand sequence as a scheduled one, which is what an outstation desk has to plan around. Ad hoc airline catering at PAP covers carriers running this station as an outstation, with outstation catering, diversion catering and technical stop catering worked off one duty roster, AOG included, across a multi-leg rotation.
Commercial airlines →
05
Private jet and FBO catering at MTPP
A wide-body airliner boarding on the same stand cycle as the business aviation traffic at Port-au-Prince is what lets one kitchen serve both without a second production line. Private jet catering at MTPP reaches the FBOs on the field and the GA terminal through our dedicated branch, with FBO catering and business aviation catering held to the same cold chain and paperwork as a business jet catering uplift for an airline.
Private jets →
Charter flight catering trusted at MTPP
Protocol teams on VVIP catering at MTPP / PAP
Government flight department
Royal household
Charter operator
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Scheduled airline
“I asked for tray set catering airline at Port-au-Prince (PAP/MTPP) because we had limited time to reset the galley. The trays and boxes were organized logically, which saved the cabin crew time before passengers arrived. Exactly what we need for a quick galley setup. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★☆Charter operator
Julia — Operations Desk Manager
“We used the team for outstation at Port-au-Prince (PAP/MTPP) during a tight turnaround. The team stayed in contact with operations, adjusted to the new timing, and kept the aircraft handover simple. Good support for a changing flight schedule. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★☆Charter operator
Eric — Crew Services Coordinator
“For our business jet at Port-au-Prince (PAP/MTPP), I arranged private jet catering with a few passenger-specific requests. The food arrived fresh and well presented, with clear labels and packaging that actually worked in our galley. A very good experience from a flight attendant perspective. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★☆Scheduled airline
Isabella — Flight Support Manager
Outstation catering data for Port-au-Prince (MTPP / PAP)
| Datum | Value |
|---|---|
| Longest runway | 3,040 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | MTPP |
Aircraft catering questions at Port-au-Prince (PAP)
Pilot meals and loading questions at Port-au-Prince
What operations gets asked every week about Port-au-Prince.
Ask operations directly →Who sets the lead time for an order at Port-au-Prince Airport?
For a standard rotation the desk holds a working lead time before departure, and for a specification change closer to the flight, we take it as late as the loading plan allows. Across a delegation or charter movement the same desk confirms last minute airline catering directly with the kitchen rather than through a general booking form.
Where do VIP, VVIP and government flights fit into catering at PAP?
The protocol file kept per passenger is what places a movement under VIP flight catering or government flight catering rather than a standard cabin order. On that record, security clearance and a written specification travel with the load from seal to signature.
When is airline catering cost confirmed for a rotation at MTPP?
Once cabin count, specification and the loading window are set, the desk returns a quotation rather than quoting from a published price list. We publish no rate card because airline catering cost depends on the mission, not on a fixed menu.
Which method gets airline catering airside at Port-au-Prince?
The hi-loader carries the sealed cart from our kitchen convoy to galley height, which is how airside delivery reaches the aircraft here rather than stopping at the foot of the stairs. Airline catering at Port-au-Prince boards by that same method on every cabin, scheduled or ad hoc.
Are the FBOs and the GA terminal at Port-au-Prince Airport covered by private jet catering?
The same coordinator who runs an airline rotation also runs delivery to the FBOs on the field and the GA terminal, so private jet catering and FBO catering follow one paperwork trail rather than two.
Jet catering at airports near Port-au-Prince
JAK / MTJA
Jacmel
Haiti · 45 km from Port-au-Prince
Airline & VIP flight catering →
CBJ / MDCR
Cabo Rojo
Dominican Republic · 100 km from Port-au-Prince
Airline & VIP flight catering →
CAP / MTCH
Cap Haitien
Haiti · 128 km from Port-au-Prince
Airline & VIP flight catering →
Inflight catering quote for MTPP
Request a quote
Send us your catering needs for PAP
Port-au-Prince (PAP / MTPP)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Port-au-Prince, 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 Port-au-Prince (PAP)