Catering to your aircraft in Liberia.
Beach charters fill the Liberia apron through the dry season, and guests step off the aircraft hungry and ready for Guanacaste. We cook and pack for the galley you have, then hand the boxes over for your crew to re-plate.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Guanacaste Province is cattle country and coastline, and that shows on a private jet menu out of Liberia: gallo pinto, plantain, fresh ceviche and tropical fruit arrive cut and ready. Local specialities travel well when you plan the service: rice and beans hold in the oven, ceviche stays chilled and plated cold at the last moment.
The inflight menu we build for Liberia leans on what Guanacaste grows and catches: pineapple, papaya, mango, sea bass and grilled beef from the cattle ranches. Private jet food here is about heat management in the cabin, so fruit and seafood are sealed, numbered by seat and kept cold until you re-plate. Local specialities such as casado and patacones give guests a taste of the region.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Most guests arriving at Daniel Oduber Quirós International Airport are headed for the Pacific coast, so the galley is stocked for sun, short sectors and fruit that survives heat. Private jet catering at LIR covers inflight catering, in-flight catering and aviation catering for beach-resort charters. Business aviation catering, executive jet catering and diplomatic flight catering orders carry cabin crew meals alongside the guest trays.
Business jet catering at MRLB covers corporate jet catering for sales trips and VIP flight catering for guests heading to Guanacaste resorts. Charter flight catering follows the same plan: a private jet chef writes a bespoke menu around tropical produce and your galley, with luxury inflight catering that holds in heat.
Government flight catering at LIR starts with protocol: who flies, who clears the menu and who receives it. Head of state flight catering and VIP aviation catering run through a named team, and state visit aircraft catering is sealed and traceable from kitchen to galley.
Liberia kitchens cook with rice, beans, corn, plantain and shellfish, so allergen free work starts with where these meet on the board. Kosher, halal, vegan, gluten free and kids meals are each prepared on a separate board and sealed in a numbered box, with special meals matched to the seat on your list. We flag seafood, peanuts and dairy for the whole Guanacaste menu before anything is packed.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
On a Guanacaste turnaround, the crew needs real food. Crew meals are added on request and billed with the order. Flight crew meals and pilot meals are packed separately, cockpit meals are easy to eat in the seat, crew catering uses clearly marked crew meal boxes, and we supply different meals for pilots when the operator asks for it.
FBO catering at Liberia is a plane-side handover: catering delivery to the FBO is coordinated with your handling agent, and the general aviation terminal gate staff are told what is arriving. Ground handling catering and handling agent catering work from the tail, the slot and the headcount.
Heavier cabins on Liberia's apron call for galley catering planned by aircraft type, where door height, trolley count and ramp access decide how the load goes in. Airside catering delivery is coordinated with the handling agent so the high loader or step van meets the aircraft where it is parked. Aircraft provisioning for larger types is built from the seat plan, so the boxes come off the truck already grouped by galley position.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Airport catering at Liberia means working with a field that is the main gateway to Guanacaste. General aviation traffic uses its own terminal area, and FBO services and ground handling services keep private flights separate from airline traffic.
Resort charters make Liberia a busy business aviation hub from December. Inflight catering, in-flight catering and aviation catering follow those flights, with business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals on request.
Costa Rican import rules mean fresh produce and meat from another country can be refused at the border. We advise ordering catering locally at LIR so the galley is filled inside the country rather than declared on arrival.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at Daniel Oduber Quirós International Airport: we had 5 passengers expecting a cold lunch with cheese and fruit and were working around several individual meal preferences. For our team, the strongest part of their vip inflight catering was how they handled written menu details. The Galley Girls understood why we wanted the sauces readily accessible instead of spread across several different boxes. Our colleague could take over the sandwiches without asking where every component had been placed during preparation.”
“I wanted roasted chicken and seasonal vegetables for 3 guests at MRLB, packed sensibly for a cabin team dealing with a revised passenger count. Our brief for private jet catering was met with a sensible plan for catering handover. The sandwiches supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the breakfast portions identifiable helped the colleague taking over service understand the order without another long explanation.”
“A request for herb chicken with a quinoa salad, 9 passengers, and a late menu amendment: that was our brief for the departure at LIR. I needed the salads checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The canapés remained as originally requested, which was reassuring when we checked the latest version with operations. I would discuss private jet catering services with them again, especially when written menu details needs careful coordination.”
Galley size first, menu second. Private jet catering cost at Liberia comes from what the aircraft can hold and heat, so a quote follows the type: a sealed cold lunch costs one amount, a three-course dinner with local beef another.
Lead time matters less than a clear plan. Many Liberia flights see the headcount move right up to boarding, so we build in a buffer. Last-minute orders are handled, and extra seats are added without rebuilding the menu.
With a small galley you carry less, but customs still inspect food from abroad. Ordering on arrival at Liberia keeps fresh produce local and keeps the paperwork light.
Bringing your own food works for a few guests, less so for a full cabin. When numbers move late, a single catering order covers everyone and avoids customs questions about imported produce.
No. Catering sits outside charter pricing at Liberia; send us the aircraft type and we plan the menu around the galley, then invoice it as a distinct order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
