Catering to your aircraft in La Ceiba.
La Ceiba is a coast airport where the heat decides what travels well. We pack for your galley, label by seat, and hand it to the aircraft at MHLC.
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.
Atlántida is Garífuna country, and the north coast of Honduras gives a private jet menu a clear identity. A private jet menu for La Ceiba can open with tapado, the coconut milk seafood stew of the Garífuna coast, or with grilled red snapper, fried plantain and pickled red onion. These local specialities travel in different ways: the stew is portioned and sent hot with the rice apart, the plantain goes in a vented container so it does not steam itself soft.
For an inflight menu, think of what the region produces: pineapple, papaya, mango, coconut, cacao and the Atlántida coffee that grows inland toward the Pico Bonito foothills. Private jet food from here does well as a cold plate of tropical fruit and queso duro, or as ceviche kept chilled and finished on board. We keep the local specialities honest: the dish named for La Ceiba and Atlántida is the dish you get, packed for your galley.
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.
Flights into La Ceiba are often leisure and island-hopping trips toward the Bay Islands, with guests who arrive hungry and want something that tastes of the coast. That is the starting point for private jet catering at Golosón International: a menu that reads local, packed to survive heat. We handle inflight catering, in-flight catering and aviation catering at MHLC, from business aviation catering to executive jet catering and diplomatic flight catering, with cabin crew meals on request.
Corporate jet catering at MHLC starts from the trip: who flies, how long they stay in La Ceiba, what the galley holds. Our private jet chef writes a bespoke menu for business jet catering, VIP flight catering, charter flight catering and luxury inflight catering, using what Atlántida actually produces.
When an official delegation lands at MHLC, government flight catering is about control: named staff, sealed packing, a menu approved before anything is cooked. Head of state flight catering, VIP aviation catering and state visit aircraft catering are all handled the same quiet way in La Ceiba.
On the north coast of Honduras the allergen that hides is shellfish: tapado, rice cooked in seafood stock and fried plantain from a shared fryer all carry it. Kosher, halal, vegan, gluten free and allergen free special meals are cooked on separate boards and packed in separate boxes, with kids meals marked by seat number. Tell us the restriction and the dishes that hide it get replaced, not just removed.
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.
Ordering crew meals for MHLC is simple: say how many, hot or cold, and whether the captain and first officer need different dishes. Flight crew meals and pilot meals travel as crew catering in their own boxes, cockpit meals stay apart from the passenger trays, and crew meal boxes can offer different meals for pilots.
FBO catering at Golosón means delivery to the aircraft through the FBO or the general aviation terminal. We coordinate with your handling agent, so ground handling catering and handling agent catering reach the apron on your slot. Catering delivery to the FBO is the usual route.
Golosón International handles business aviation types from light jets to larger cabins, and the aircraft decides the loading. Galley catering for a bigger cabin may need a high loader, while a light jet takes the order through the door by hand. Airside catering delivery and aircraft provisioning at MHLC are planned around your type, the galley you have and the apron slot your handling agent confirms.
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 Golosón International serves a regional hub on the Honduran north coast. General aviation and business jets use the field, and FBO services and ground handling services support them, with airport catering handed over at the aircraft.
Business aviation hub traffic at MHLC is seasonal, with leisure flights toward the Bay Islands and the north coast. Inflight catering, in-flight catering and aviation catering follow the same rhythm. Business aviation catering and executive jet catering suit the corporate arrivals, diplomatic flight catering suits official visits, and cabin crew meals complete the order.
Honduran customs and agriculture authorities control imported food, and fresh produce or meat arriving by air is subject to inspection. In practice this means locally prepared catering loaded at La Ceiba keeps the order simple, and your handling agent confirms the formalities.
Average rating from the cabin crew and pilots we cater for.
“A request for mini sandwiches and individual desserts, 8 passengers, and different crew meal preferences: that was our brief for the departure at MHLC. We changed the quantities of fruit plates, and The Galley Girls reflected the request in the final packing list. For our team, the strongest part of their inflight catering was how they handled storage requirements. The note about the starters was easy to spot, and we could brief the rest of the team quickly.”
“Menu approval at LCE covered yoghurt pots and fresh berries for 10 guests, leaving us to organise the service around a short ground stop. Our brief for in-flight catering was met with a sensible plan for galley preparation. Instead of asking us to improvise, The Galley Girls explained how the side dishes could be arranged during service. We could finish the sandwiches as each guest was ready, rather than laying everything out at once.”
“Several practical details needed attention at Golosón International Airport, with mini sandwiches and individual desserts requested for 8 guests and limited fridge space to accommodate. I appreciated the emphasis on written menu details throughout the vip inflight catering arrangements. I asked The Galley Girls to review the canapés quantities against the passenger brief, and the proposed portions made sense. It was useful to see the snack boxes listed separately when checking how much space the complete order would require.”
Costs here depend on what the north coast supplies that week. Seafood varies, tropical fruit is steady. When you ask how much private jet catering costs for a La Ceiba arrival, we answer with an itemised quote rather than a flat figure, so you can swap one dish for another to move the total.
Short answer: send the special meal request as early as you have it. Kosher sealed meals and strict allergen free plates for Golosón need their own setup, a kid's meal does not. We confirm what is possible and handle last-minute changes.
For customs, the practical advice at Golosón is simple: keep the packing separate by service so declarations are clear. A long leg with a lunch and a late snack service becomes two sealed groups of boxes, and your handling agent deals with the border formalities.
Bringing food on board is possible with the crew's agreement, though night departures from Golosón are easier when the order is packed by us: sealed, marked, ready for a cold re-plate without the oven.
Food is never bundled into a charter price. For a trip into La Ceiba, the aircraft type tells us whether the galley has an oven, a drawer or only a cold space, and the catering is ordered and billed on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
