Catering to your aircraft in Guatemala City.
MGGT is busy but orderly, and the ramp is the heart of the stop. We deliver private jet catering to your aircraft with your handling agent, packed for the galley you actually have. Phone or email, 24/7.
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.
Guatemala Department wraps around the capital, and its table is built on corn, black beans, chile and some of the world's best coffee. A private jet menu for Guatemala City works best when it borrows from that kitchen instead of copying a hotel buffet. An inflight menu at MGGT can open with a plate of tropical fruit, local cheese and warm tortillas, then move to something with weight: pepián, the roasted-seed and chile stew, or a tidy chicken in recado sauce with rice.
Private jet food from the highlands travels better than people expect. Black bean paste, tamales wrapped in banana leaf, and sweet plantains all hold well in a drawer. Local specialities worth putting on a La Aurora order include Guatemalan chocolate, honey from Antigua farms and single-origin coffee beans packed for the cabin. The Guatemala Department region also gives you papaya, mango and passion fruit that are cut fresh for the flight and kept chilled until service.
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.
Guatemala City's only international runway handles business aviation catering alongside scheduled traffic, so slots on the ramp matter. For private jet catering at La Aurora (MGGT/GUA), we pack for your galley and hand over at the FBO or with your handling agent. Expect inflight catering built around Guatemalan roast coffee, fresh tropical fruit and corn-based classics. Whether the flight is executive jet catering for a corporate team or diplomatic flight catering for a delegation, in-flight catering and cabin crew meals are written by people who have worked these cabins. Aviation catering orders go in day or night.
Business jet catering at GUA often starts with a corporate team flying in for meetings. Corporate jet catering is a clean tray: grilled chicken, rice, local fruit. VIP flight catering and charter flight catering follow the same logic, with a private jet chef writing a bespoke menu around the aircraft's galley. Luxury inflight catering at La Aurora can draw on Guatemalan coffee and chocolate.
Government flight catering at La Aurora follows protocol: named staff, sealed trays and a traceable order. Head of state flight catering is cleared before anything is cooked. VIP aviation catering for state visit aircraft catering at MGGT is handled quietly with the handling agent and the delegation's office.
Corn and beans make a Guatemala City order friendly to vegan and gluten free plates, but wheat tortillas and shared fryers are where trouble hides, so allergen free dishes are packed on their own board and marked by seat number. Kosher, halal and kids meals travel the same way: sealed, labelled, and kept apart from the guest trays. For any other special meals, tell us the restriction when you order and we write the plate around it.
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 La Aurora are an on-request item, ordered and invoiced like any other. Flight crew meals can be a hot plate if the wait is long, or crew meal boxes if the turn is tight. Pilot meals for the captain and first officer are different meals for pilots, as many operators require. Crew catering and cockpit meals are marked CREW so nobody opens a guest tray. Cabin crew meals follow the same labelling.
FBO catering at La Aurora is handed over at the aircraft: your handling agent opens the gate, our van comes onto the apron, and the trays go aboard. Catering delivery to the FBO is coordinated with the general aviation terminal. Ground handling catering and handling agent catering follow the same chain.
La Aurora handles everything from light jets to larger business aircraft, and the aircraft type decides how a galley gets loaded. On a mid-size jet, galley catering is carried up the stairs in cooler boxes; on a larger cabin, airside catering delivery may need a high loader at the door. Aircraft provisioning at MGGT is coordinated with your handling agent, who confirms ramp access and the door we load through.
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.
La Aurora is Guatemala's main international airport and the only one handling serious business traffic in the capital. Airport catering here is written for general aviation crews who arrive, turn and leave. FBO services and ground handling services sit on the same ramp.
Guatemala City is a business aviation hub for Central America. Inflight catering and in-flight catering for private jet crews cover short hops and long positioning flights. Aviation catering and business aviation catering orders include executive jet catering for corporate teams, diplomatic flight catering for delegations and cabin crew meals for the cabin staff.
Guatemala applies agricultural import controls at the border. Fresh produce, meat and dairy carried in from abroad may be inspected or held, so provisioning locally at La Aurora is often simpler. Your handling agent confirms what customs expects for your route.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at GUA meant planning roasted chicken and seasonal vegetables for 12 guests with a family lunch request in mind. Our handling contact received the order details from The Galley Girls, including how the sauces had been grouped. We could account for the salads before passing the boxes to the cabin team, without a lengthy unpacking exercise. I want a private jet chef to understand crew briefing, and this order gave us a useful starting point.”
“The cabin briefing at La Aurora International Airport included 5 passenger meals, a request for beef fillet with roasted potatoes, and instructions addressing a changing departure schedule. We changed the quantities of canapés, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the crew provisions quantities from several messages during the final departure checks. My main takeaway from this in flight catering order was the practical approach to cabin service sequence.”
“One detail shaped our order at MGGT: a family lunch request, alongside a request for mini sandwiches and individual desserts for 8 passengers. We described our serving sequence to The Galley Girls and asked for the sandwiches to be packed accordingly. My main takeaway from this inflight catering services order was the practical approach to packing arrangement. We left the side dishes stored until needed, which kept the first service manageable and reduced unnecessary handling.”
Price is set by what goes in the drawer. A tray of tropical fruit and tamales costs less than lobster or imported cuts, and rainy-season weather windows at MGGT can shift when produce is cheapest. Ask for a quote with your headcount and menu and we send it back itemised.
Orders at La Aurora are simple when we know the slot and the customs picture. Guatemalan fruit and bread are easy to source; imported specialities take more planning. Crew duty time shapes how the meal is packed, and last-minute orders are handled.
Rules differ by item. At La Aurora, fresh fruit, meat and dairy carried in from abroad may be held. A short flight with no passengers is the perfect moment to take on fresh local catering instead, with documents in hand for the FBO.
Your own food is welcome in the cabin, within customs rules. The aircraft type and its galley decide the format: boxes and cold plates for smaller jets, plated service where there is an oven. We can fill the gaps from a Guatemala City menu.
Charter pricing covers the flight; meals sit outside it and are ordered on their own. If a passenger at GUA needs a particular diet, tell us in the order and we write the plate around it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
