Catering to your aircraft in San Jose.
San Jose's Central Valley airfield sits high and green, and afternoon rain shapes the apron plans. We cook and pack for the galley you have and hand the trays to your FBO at MRPV.
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.
San José Province gives a private jet menu a clear identity: tropical fruit, strong coffee, rice and beans, and fish from both coasts. The inflight menu for Tobías Bolaños leans on local specialities that travel well in a galley: gallo pinto packed with its sauce apart, ceviche kept chilled in its own tray, and plantain served warm from the oven.
Private jet food in Costa Rica starts at the market: pineapple, mango, papaya and avocado are sold ripe and cut for the cabin. Hearts of palm salad and patacones with black bean dip are among our local specialities for San Jose, labelled by seat number and ready to re-plate. Coffee from the Central Valley closes the meal, in a flask or as whole beans for the crew.
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.
At 3,287 ft, Tobías Bolaños is the general aviation field of the Central Valley, and private jet catering here starts with what the cabin can hold and what Costa Rica grows: pineapple, papaya, coffee, hearts of palm. Whether you call it inflight catering or in-flight catering, the brief is the same: a galley menu cooked and packed for your oven, handed over by the FBO. Aviation catering at SYQ also covers business aviation catering for corporate teams, executive jet catering for owner trips, diplomatic flight catering for official visits, and cabin crew meals for the people working the leg.
Executives flying out of San Jose often want something local and light. Business jet catering and corporate jet catering at SYQ means fruit, fresh fish and coffee in sealed trays, with VIP flight catering for guests and charter flight catering for groups. Luxury inflight catering is shaped by a private jet chef and a bespoke menu built for your galley.
Government flight catering at Tobías Bolaños follows protocol: named team, traced ingredients, discreet handover. Head of state flight catering and VIP aviation catering are checked before cooking, and state visit aircraft catering is delivered airside through your handling agent.
At Tobías Bolaños, special meals start with the local kitchen: gallo pinto and casado are naturally gluten free when the sauces are checked, and tropical fruit makes an easy vegan base. Kosher and halal meals are prepared and sealed in their own trays on a separate board, allergen free dishes are cooked apart, and kids meals use mild rice, plantain and chicken. Tell us the restrictions and the seat plan, and every tray is labelled by seat number.
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 Costa Rican rotation, the crew eats last. Crew meals, flight crew meals and crew meal boxes are ordered on request at SYQ and billed with the order. Pilot meals and cockpit meals stay out of the passenger trays; crew catering can offer different meals for pilots, packed apart.
At San Jose the trays go to the general aviation terminal, then to the aircraft. FBO catering and catering delivery to the FBO follow your slot; ground handling catering and handling agent catering are agreed before the car reaches the gate.
The type decides the loading at Tobías Bolaños. A light jet or turboprop on the MRPV apron takes galley catering by hand through the door; a larger business jet may call for a high loader, which your handling agent arranges. Airside catering delivery at San Jose follows the aircraft's door height and galley layout, and aircraft provisioning is confirmed before the slot so the trays fit the oven and the drawers you actually have.
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 Tobías Bolaños fits a small, busy general aviation field in the Central Valley. FBO services and ground handling services run from the apron, and general aviation traffic mixes with domestic flights and private arrivals.
Inflight catering and in-flight catering at SYQ serve a business aviation hub for the capital. Aviation catering and business aviation catering suit corporate shuttles, executive jet catering suits owner trips, diplomatic flight catering covers official guests, and cabin crew meals feed the people working the leg. Elevation at 3,287 ft and green-season rain are worth planning around.
Costa Rica's agricultural service controls imported fresh produce, meat and dairy, and customs can inspect the galley at arrival. Ordering local catering for MRPV avoids carrying restricted items and keeps the paperwork light.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating mini sandwiches and individual desserts for 12 passengers at Tobías Bolaños International Airport, I needed an arrangement that considered two separate meal services. The Galley Girls talked through the quantities of salads with us before confirmation, rather than leaving us to guess the portions. I would discuss inflight catering with them again, especially when catering handover needs careful coordination. There was enough information about the desserts to brief the crew without making assumptions about what had been ordered.”
“On this departure from MRPV, 2 passengers had chosen prawn salad and small fruit plates, and a changing departure schedule needed to be reflected in the order. The order made in-flight catering feel manageable because the portion planning had been considered beforehand. The Galley Girls used a readable packing list for the sauces, which helped when two colleagues checked the order together. We could distinguish the desserts at a glance instead of lifting lids just to establish what belonged to each service.”
“Clear quantities were essential at SYQ: we had 5 passengers expecting smoked salmon bagels and sliced fruit and were working around different crew meal preferences. For vip inflight catering, that attention to written menu details made the order noticeably easier to manage. The Galley Girls suggested separate meal boxes for the desserts, and that choice worked well with our storage arrangement. Separating the side dishes from the first service items helped us avoid opening boxes we did not yet need.”
Cost at MRPV follows the product. Costa Rican fruit in season is modest, fresh corvina for a ceviche tray costs more, and imported items such as caviar or wagyu move the total further. Give us your seat plan and we quote the menu line by line.
Empty cabin, short flight: the order is crew meal boxes and water, so lead time at San Jose is short on paper. Give us the departure slot and we confirm what can be sourced; last-minute orders are handled.
Customs rules on food at Tobías Bolaños follow national agricultural policy: fresh produce, meat and cheese brought in from abroad can be held. Ordering from local ingredients, such as Costa Rican pineapple or fish, means the galley is stocked without import friction.
Nothing stops you from bringing your own at MRPV, but fruit and animal products are the items customs watch. Ordering crew meal boxes locally means nothing to declare and nothing to dispose of.
No: charter contracts rarely list food. Whatever you pick for Tobías Bolaños, local coffee, fruit, fish, arrives on a separate order, invoiced on its own, after you confirm the menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
