Which FBOs and handlers at PAP can you deliver to?

We deliver to whichever handler holds your aircraft at PAP — no prior account or handler-specific arrangement needed. Coordination happens through your handling agent; tell us who is managing your aircraft at MTPP and we handle the rest.

Can you handle last-minute or same-day orders at PAP?

Yes. We accept same-day requests at PAP subject to departure window and sourcing availability at the time of order. Send your request as early as your schedule allows; your coordinator will confirm what is achievable and provide a realistic delivery window. Requests are confirmed in under 10 minutes, 24/7.

How are crew meals handled at Port-au-Prince?

Crew meals for PAP departures are included in the same order as the passenger service — one request, one delivery, one invoice. Meals are built for the galley rotation: balanced, properly packaged, and portioned for the crew complement on the manifest. Pricing is structured for operators, not per-unit retail.

Do you cater halal, kosher, vegetarian, and allergy requirements at PAP?

Vegetarian, vegan, gluten-free, and halal options are available on all menus for PAP departures. Kosher catering requires a minimum of 24 hours' lead time; note this in your request. All dietary requirements should be specified at the time of ordering — not added as an amendment after confirmation.

How do I place an order for a PAP departure?

Submit your request through the order form or by direct message — include your departure date, passenger count, any crew meal requirements, and dietary notes. A coordinator responds within 10 minutes to confirm the order and clarify any details. For MTPP departures with tight windows, include your estimated departure time and handler contact so we can align the delivery schedule immediately.

What does catering at PAP cost?

Pricing is calculated per order based on menu selection, passenger and crew count, service style, and any specialist dietary requirements such as kosher. There is no published rate card — we quote accurately for your specific departure. Send your request and receive a confirmed quote in under 10 minutes.

Private Aviation Catering

Private Jet Catering at Port-au-Prince (PAP)

Q: Who provides private jet catering at Port-au-Prince?

Altitude Dining coordinates all inflight catering at PAP through a dedicated coordinator assigned to your order. We manage local sourcing, preparation, and planeside delivery at Toussaint Louverture International. You deal with one contact from the initial request through delivery confirmation.

Port-au-Prince · Haiti · ICAO MTPP

Toussaint Louverture International handles relief flights, government missions, and private charters within a single operational rhythm — and catering here needs to match that pace. We coordinate delivery directly to the aircraft at PAP, working with whichever handler holds your aircraft, on any schedule. One coordinator, one confirmation, under ten minutes.

Request for PAP View the menu

<10'

Reply Guaranteed

A coordinator responds within 10 minutes — any hour, any time zone.

Single Contact

One coordinator handles your order from brief to delivery.

High Loader Ready

Full high-loader capability for wide-body and VVIP aircraft.

✦

Fresh & Local

Sourced from local markets — prepared the same day, loaded galley-ready.

Private Jet, Government & Event Catering

Private Jet & Aviation Catering at Port-au-Prince

Private Aviation

Private Jet Catering

VIP menus composed around your principal's preferences, packed galley-ready and delivered to the FBO or the aircraft. Crew meals load with the main order.

State & Diplomatic

Government Flight Catering

Delegation and state flight catering handled with discretion: one confirmed channel, precise timing, complete documentation for every uplift.

On the Ground

Event Catering

Hangar receptions, product launches and aviation events, served to the same standard we deliver on the ramp.

High Loader Capability

Wide-body and VVIP ready at Port-au-Prince

Certified high-loader equipment and trained crews on standby — full capability for large-cabin and head-of-state aircraft, at any hour.

High-loader service

Crew Meals · Port-au-Prince

Crew meals at Port-au-Prince

Dedicated crew catering for departures from Port-au-Prince — ordered and packaged separately from the cabin, balanced and labelled for long duty days. Available for every flight, 24/7.

Port-au-Prince · FBOs & Ground Handling

Every handler on the field

We deliver planeside to whichever handler holds your aircraft at Port-au-Prince — no prior account.

What flight crews say · HIGH-LOADER CATERING

Trusted by flight crews and operations teams

Premium presentation

Ordering catering in Haiti at Port-au-Prince (PAP) was effortless. Fresh meals, beautiful presentation and excellent communication from start to finish.

Hannah · VIP Flight Attendant

Great coordination

Great operational support in Haiti at Cap-Haitien Airport. Fast confirmations, reliable updates and a very smooth catering delivery.

Diego · Charter Operations Agent

Outstanding support

Excellent service for our delegation in Haiti at MTPP. The team was responsive, punctual and highly dependable.

Anthony · Government Flight Department

VIP Inflight Catering · Port-au-Prince

Private jet catering menu for Port-au-Prince

A short, working selection — not the full carte. This is what the kitchen boards most often for a Port-au-Prince departure: classics that travel, plated for cabin altitude, sourced the same morning.

The Altitude Dining kitchenHaiti

To start

Soursop and papaya plate

Chilled fresh soursop and Léogâne papaya, sliced to order, with a lime and ginger dressing. Galley-ready, no finishing required.

Cold main

Lambi en sauce créole

Conch slow-cooked with scotch bonnet, thyme, and tomato in the Port-au-Prince tradition. Portioned and sealed for individual service.

Hot main

Griot with diri ak djon djon

Twice-cooked citrus-braised pork shoulder alongside Haitian black mushroom rice from the northern growing regions. Plated and held hot.

Accompaniment

Pikliz

Traditional Haitian fermented cabbage with scotch bonnet and piment, packaged as an individual condiment. Travels without refrigeration.

Pâtisserie

Pain patate

Haitian sweet potato pudding cake, gently spiced with cinnamon and vanilla. Portioned individually, suitable for cabin service at any hour.

Morning

Akasan with tropical fruit

Warm cornmeal porridge with cinnamon and evaporated milk, served alongside fresh mango and papaya from the capital's morning market.

Priced on request · quoted in HTG — a coordinator responds within 10 minutesSee the full menu →

Order Private Jet Catering · Port-au-Prince

Catering for your next departure from PAP

Build your order or send a request in one step — a coordinator responds within 10 minutes with menu, allergen sheet and pricing. Loading coordinated airside at your FBO.

Order or request for PAP →Email us

A coordinator responds within 10 minutes · 24/7

Private Jet Catering Nearby

Also covered in the region

All airports in Haiti →

Inflight Catering · Port-au-Prince

Inflight catering in Port-au-Prince

Port-au-Prince sits at the intersection of Caribbean and French Creole culinary traditions that are unlike anything else in the region. Griot — twice-cooked pork shoulder braised in citrus and sour orange, then crisped — is the city's defining preparation; lambi, conch cooked with scotch bonnet and thyme, moves from the waterfront markets to the galley with little adjustment. We source through established local suppliers in the capital and calibrate every order to what is genuinely available on the day of departure at MTPP. The produce that comes through Port-au-Prince reflects both the Artibonite Valley's rice and vegetable cultivation and the coastal access to fresh seafood. Haitian pikliz — fermented cabbage and pepper condiment — travels well as an accompaniment and signals to any Caribbean-familiar passenger that the food on board is not approximated. These are reference points, not decoration, and they anchor every menu we build for a PAP departure.

Regional Catering Menu · Port-au-Prince

Local sourcing for PAP

For cabin service departing PAP, griot with pikliz and diri ak djon djon — Haitian black mushroom rice grown in the northern regions — composes cleanly into a plated main that holds temperature and requires no last-minute finishing. For lighter services, fresh tropical fruit sourced from the Léogâne corridor — papaya, mangoes, soursop — plates well as a first course or between-service refreshment. Lambi in creole sauce portions naturally into individual galley-ready containers. Each dish is prepared and sealed to the departure window, not held from the previous day.

Locally Sourced Catering

Rooted in Port-au-Prince

Business Aviation Catering · Port-au-Prince

Crew catering at PAP

Catering is logistics before it is cuisine. The figures below shape how, when and what we board at PAP — every one verified, none generic.

Elevation

122 ft

37 m AMSL — accounted for in plating and pressurisation.

Longest runway

3,040 m

9,974 ft — accepts ultra-long-range & VVIP wide-bodies.

Field status

Active

In service — our order desk operates 24/7 for this field.

Coordinates

18.58°N

72.29°W — handler routing confirmed at order.

10 / 283,040 m · 9,974 ftPrimary

Why it matters for your order. With a 3,040 m runway, Port-au-Prince handles the long-haul, wide-body and government traffic that needs high-loader delivery — and we plan timing around exactly these constraints, not a template.

Private Jet Catering FAQ · Port-au-Prince

Frequently asked

Altitude Dining coordinates all inflight catering at PAP through a dedicated coordinator assigned to your order. We manage local sourcing, preparation, and planeside delivery at Toussaint Louverture International. You deal with one contact from the initial request through delivery confirmation.