Catering to your aircraft in Los Chiles.
MRLC is a quiet northern strip where a light jet can turn around between showers. We cook for crews working small galleys: chilled plates, sealed sauces, one-hand meals for the cockpit.
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.
Los Chiles sits in Alajuela Province, up against the Nicaraguan border and the wetlands of the Río Frío, and the table reads like northern Costa Rica: rice and beans, plantain, fresh fruit, river fish. For a private jet menu from here we keep that identity and adapt it to a galley. An inflight menu might open with a chilled ceviche of corvina, lime and cilantro, then move to a casado built to travel: grilled chicken or fish, gallo pinto, sweet plantain, a small cabbage salad, each element packed apart. Private jet food from this region is best when it is simple and bright. Local specialities such as pineapple from the northern plains, mango in season, and queso fresco are cut and packed for service the day of the flight. Private jet platters of tropical fruit and cheese hold well in a warm cabin, gourmet inflight meals take a plated finish from the crew, and private jet snacks like patacones with a sealed dip or plantain chips keep without refrigeration.
Alajuela Province gives us pineapple, citrus, yuca, plantain and river fish, and Los Chiles is where that produce meets business aviation. A private jet menu here follows the heat: cold first, hot only where the galley can finish it. Our inflight menu leans on a corvina ceviche kept chilled, a casado with its sauce apart, and tamal-style rice dishes that re-plate cleanly. Private jet food from this corner of Costa Rica should taste of the place without needing a kitchen on board. Local specialities travel as private jet platters of fruit, queso fresco and cured meats, as gourmet inflight meals finished by the cabin crew, and as private jet snacks such as plantain chips and cassava crisps, packed dry and sealed.
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.
Los Chiles Airport sits at 131 ft in the flat, humid Alajuela lowlands, where heat decides what a galley can carry. Private jet catering at MRLC is built around that: chilled platters, sealed sauces, fruit cut the day it flies, and inflight catering that holds up on a hot ramp. In-flight catering for light jets and turboprops follows the same logic, packed for small galleys. Aviation catering and business aviation catering here stay simple and plane-side, and executive jet catering is briefed by tail and slot. Diplomatic flight catering and cabin crew meals are quoted on request like everything else.
Who flies into MRLC? Usually small corporate jets and charters, tail number known, slot short. For business jet catering and corporate jet catering we start from the type and the galley. VIP flight catering, charter flight catering and luxury inflight catering are all briefed by phone or email, and a private jet chef will build a bespoke menu if you want one.
When a state aircraft or official flight reaches MRLC, the menu is cleared by protocol first. Government flight catering and head of state flight catering use traceable products and a small named team. VIP aviation catering and state visit aircraft catering stay discreet.
Rice, beans and fried plantain are the base of the local table, so cross-contact is the thing to watch at Los Chiles: shared fryers, bean pots cooked with pork, sauces thickened with flour. Special meals here are a procedure: kosher, halal, vegan, gluten free and allergen free dishes are cooked and sealed apart, and kids meals are packed on their own with the seat number on the lid. Tell us the restriction with the order and the card travels with the box.
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.
Crew meals at Los Chiles are ordered with the flight and invoiced like any other line, never assumed. Flight crew meals are packed in crew meal boxes labelled CREW, so nobody takes a guest tray by mistake. Pilot meals are made to be eaten with one hand, and cockpit meals can be two different dishes: different meals for pilots when the operator's policy asks for it. Crew catering at MRLC pairs a casado with a fruit cup and a bottle of water. Cabin crew meals are labelled separately.
At Los Chiles, FBO catering is passed through the general aviation terminal to the aircraft. Catering delivery to the FBO is arranged with your handling agent, so ground handling catering reaches the apron on your slot. Handling agent catering is the contact point for access.
MRLC handles light jets and turboprops, so galley catering here is packed for small doors and small galleys: low-height trays, soft-sided carriers, items that stack in a single drawer. Airside catering delivery goes to the foot of the stairs without equipment, and aircraft provisioning is done by hand. If your type needs a high loader, say so with the order and we plan the handover with your handling agent.
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.
MRLC (LSL) sits at 131 feet in lowland Costa Rica, a modest field for general aviation and a quiet business aviation hub for the northern border country. Airport catering here is mostly small orders for light jets, built around local produce, and FBO services and ground handling services stay simple: a handling agent, a short apron, a galley handed over at the stairs.
The dry season brings most traffic to MRLC, when charters and corporate jets use Los Chiles as a base for the wetlands and the border lodges. Inflight catering and in-flight catering lean on cold plates; aviation catering and business aviation catering are briefed by type through the FBO services on the field. Executive jet catering and diplomatic flight catering are quoted on request, cabin crew meals are listed separately, and crew meals are ordered like any other line.
Customs at Los Chiles follow Costa Rican agricultural rules: raw animal products and fresh produce are the usual concern. Catering ordered locally skips the border step, and your ground handling services agent can confirm anything else before the slot.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at MRLC: fresh fruit and breakfast pastries for 12 guests, organised with a revised passenger count in mind. The Galley Girls labelled the breakfast portions in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the canapés identifiable helped the colleague taking over service understand the order without another long explanation. My search for "private jet catering near me" led to a practical conversation about crew briefing.”
“Packing herb chicken with a quinoa salad for 4 passengers at LSL needed careful thought, especially given a small galley worktop. The main courses from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the breakfast portions properly before the passengers were ready for the next part of the service. The crew briefing stood out more than any sales pitch about private jet catering menu.”
“I wanted smoked salmon bagels and sliced fruit for 6 guests at Los Chiles Airport, packed sensibly for a cabin team dealing with a changing departure schedule. The main courses came from The Galley Girls in separate meal boxes, with a packing list that matched the contents. I would discuss private aviation catering with them again, especially when cabin service sequence needs careful coordination. The sandwiches were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
The honest answer is that it depends on who is on board. A group with one vegan and one nut allergy at MRLC pays for two separately prepared plates on top of the common menu. Send the manifest notes and we price private jet catering from them, in writing, before anything is cooked.
Ordering the return from here is simple: place both legs in one message, and we split them by slot so the way back is packed when you are ready to leave MRLC. For lead time, what matters is the produce and the customs situation rather than a number, and last-minute orders are handled when the plan changes on the ground.
Short answer: order here, do not import. A special-meal request filled in Costa Rica reaches the cabin through the FBO without customs handling on the food. Waste from inbound flights is a separate matter handled by your agent.
Guests often arrive with their own snacks and then want a proper meal on departure. At MRLC we can fill that gap: a boxed return meal is handed to the aircraft at the FBO. Personal food from abroad should be declared per Costa Rican rules.
The charter itself does not cover food. For a flight into MRLC, you order catering separately, and a dietary request is simply another line on that order. Tell us before the slot and it is packed with the right label.
Tail, pax and diets — a flight attendant takes it from there, day or night.
