MHLM / SAP · San Pedro Sula · Honduras

Private jet catering at Ramón Villeda Morales International Airport (MHLM / SAP), San Pedro Sula

Catering to your aircraft in San Pedro Sula.

Afternoon storms and valley heat set the pace at San Pedro Sula, so we cook and pack for the galley you really have, then hand it over at your FBO.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Local specialities from San Pedro Sula for your inflight catering

San Pedro Sula sits in the Cortés Department, the commercial heart of Honduras, and the private jet menu that comes out of this valley leans on the Caribbean coast and the banana belt. Local specialities arrive in a form a galley can handle. Baleadas, the folded flour tortilla with refried beans and cream, work as a warm inflight menu item that finishes in the oven and slices by passenger. Sopa de caracol, the conch soup of the north coast, is rich with coconut milk and cassava; it travels in sealed pots and is decanted in the galley rather than boiled on board.

Private jet food here draws on the sea and the plantation: grilled snapper and sea bass from the Caribbean side, fried plantain, pickled red cabbage and the sharp curtido that cuts through a heavy plate. Honduran coffee, grown on the highland slopes, goes on every breakfast tray. For the airport catering team, each speciality is judged by one question: does it survive a cabin? Tropical fruit, mango, pineapple and papaya, is cut to order and carried chilled, so the plate looks fresh at altitude.

Open the menu Download the menuPDF

Local specialities of Cortés Department: baleadas and grilled sea bass for private jet food at San Pedro Sula

01BaleadaFolded flour tortilla, beans, cream. Oven

02Sopa de caracolConch and coconut soup in a sealed pot. Re-plate hot

03Grilled sea bassPickled onion and curtido. Sauce apart

04Fried plantainRipe or green, fried last. Oven

05Tropical fruit plateMango, pineapple, papaya. Chilled

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · San Pedro SulaRamón Villeda Morales International Airport · MHLM

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Ramón Villeda Morales International Airport (MHLM)

The Ramón Villeda Morales runway sits in the Sula valley, where afternoon storms and heat shape every departure, and that is the starting point for private jet catering at San Pedro Sula. Salads stay chilled, sauces travel apart and the galley drawer decides what rides along. For flights through MHLM we cook for the galley you actually have, from inflight catering for a three-hour sector to aviation catering for a long Caribbean leg. Business aviation catering here includes executive jet catering for corporate rotations and diplomatic flight catering for official visits, with cabin crew meals boxed separately by seat number.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet catering at San Pedro Sula: a business jet on the ramp at Ramón Villeda Morales International, SAP

Business aviationOur core

Corporate and VIP jet catering at Ramón Villeda Morales International Airport (SAP)

Business jet catering at San Pedro Sula usually serves corporate jet catering for banana-belt and maquila executives flying out of Cortés. VIP flight catering here is discreet and built for the passenger who dislikes fuss. Charter flight catering is packed for the aircraft on the ramp, and luxury inflight catering uses Caribbean seafood and tropical fruit. A private jet chef writes a bespoke menu around the seat plan and the galley, whatever the sector.

Government flight catering at San Pedro Sula: a protocol meal service for a state aircraft at MHLM

State & royalDiscretion, protocol

Head of state and government inflight catering at Ramón Villeda Morales International Airport (SAP)

For official visits through MHLM, government flight catering is agreed with protocol before cooking starts. Head of state flight catering stays discreet, VIP aviation catering follows the delegation list, and state visit aircraft catering is sealed and handed over at the aircraft.

The jet catering menu at *Ramón Villeda Morales International Airport* (SAP)Or write your own, we cook it

Cold private jet platters of shrimp and tropical fruit for MHLM, San Pedro Sula

Cold galley

No oven · served in four minutes

Private jet platters of Caribbean shrimp, mango and avocadoChilled

Curtido salad with pickled onionChilled

Tropical fruit plate, cut to orderChilled

Gourmet inflight meals: cold plantain chips and black bean dipRe-plate cold

Private jet snacks: roasted nuts and dried mangoChilled

Tres leches in its own cupChilled

Hot gourmet inflight meals of grilled snapper and plantain for San Pedro Sula MHLM

Hot service

One oven · re-plated in twelve minutes

Baleada with beans, cream and eggOven

Grilled sea bass with plantainSauce apart

Sopa de caracolRe-plate hot

Chicken with achiote and riceOven

Pasta with shrimp and garlicSauce apart

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals and allergen free inflight catering at Ramón Villeda Morales International Airport

Special meals at San Pedro Sula start with the local kitchen: corn tortillas are naturally gluten free but the wheat flour in baleadas and wheat bread is not, and the fryers used for plantain may share oil with breaded items. We cook kosher, halal, vegan, gluten free and allergen free plates in separate prep, seal them and mark each by seat number. Kids meals are written around what children eat on a long leg, plain rice, chicken, fruit.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals and cockpit meals in San Pedro Sula (MHLM)

When the crew lands in Cortés, crew meals matter: we pack flight crew meals by role, pilot meals that are simple and safe, and crew catering that can be eaten fast. Cockpit meals are boxed, crew meal boxes are marked CREW, and different meals for pilots are made on request and invoiced like any other order.

Meal passMHLM

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passMHLM

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Ramón Villeda Morales International Airport, San Pedro Sula, Honduras, MHLM/SAP

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering delivered to the FBO at Ramón Villeda Morales International Airport (MHLM)

FBO catering at San Pedro Sula means catering delivery to the FBO and a handover at the aircraft. We coordinate with your handling agent, so ground handling catering goes through the general aviation terminal without a hitch. Handling agent catering at night needs a clear contact on the ramp.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader and aircraft provisioning: aviation catering at Ramón Villeda Morales International Airport

Larger business jets on the ramp at San Pedro Sula need a different chargement from a light jet: aircraft provisioning for a big cabin means more trays, more cold storage and a high loader that reaches the galley door. Galley catering is packed in sealed trolleys and carts, and airside catering delivery is coordinated with your handling agent so the cart reaches the door cleanly.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportMHLM / SAP

General aviation and airport catering at Ramón Villeda Morales International Airport (SAP)

Ramón Villeda Morales International is the main general aviation gateway for San Pedro Sula, the industrial capital of Honduras, and its apron handles a steady flow of corporate and charter traffic. Airport catering here follows the valley's rhythm of heat, afternoon storms and early departures, with FBO services on the field taking the handover at the aircraft. Behind them, ground handling services coordinate access to the ramp, so the galley order reaches the door when the crew expects it, and the airport works as a real business aviation hub for the Caribbean coast.

Business aviation

What shapes MHLM is the mix of banana-belt executives, maquila managers and visiting delegations. Inflight catering for short coastal hops, in-flight catering for long Caribbean legs and aviation catering for charters all pass through the same ramp. Business aviation catering here covers executive jet catering for corporate rotations and diplomatic flight catering for official visits, with cabin crew meals and crew meals boxed apart by seat number, so the cockpit and the cabin never share a tray.

Customs & food import

Honduras treats food entering by air as agricultural goods, so fresh meat, dairy and produce can be inspected on arrival. We list every special meals tray, with its diet and seat number, and give that list to your handling agent before the aircraft lands. Sealed plates are then handed over at the FBO without a passenger meal being opened at the check.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★CREW MEALS

“Food presentation mattered to our 4 guests, but two separate meal services also had to be considered when organising a breakfast basket with individual preserves at Ramón Villeda Morales International Airport. The Galley Girls gave us an update on the snack boxes before the handover, which helped us organise the cabin checks. The sandwiches went straight to the right colleague instead of circulating between several people during the turnaround. With private jet meals, careful attention to galley preparation matters as much to our crew as the menu itself.”

Hamza R. | Chief flight attendant

Challenger 650

★★★★★ROYAL FLIGHT

“As the person coordinating fresh fruit and breakfast pastries for 5 passengers at MHLM, I needed an arrangement that considered several individual meal preferences. The Galley Girls prepared the sandwiches for assembly in the galley, with the accompanying elements easy to locate. The order made private jet menu feel manageable because the catering handover had been considered beforehand. We could finish the crew provisions as each guest was ready, rather than laying everything out at once.”

Arthur R. | Royal family manager

Global 7500

★★★★★LARGE CABIN

“A request for poached fish with steamed rice, 5 passengers, and a changing departure schedule: that was our brief for the departure at SAP. I want a private jet chef to understand portion planning, and this order gave us a useful starting point. The confirmation from The Galley Girls showed the canapés clearly enough for us to check the planned service quantities. We also checked the salads before approval, which helped avoid a second round of questions later in the preparation.”

Tiago K. | Chief cabin officer — private jet

Global 7500

Ramón Villeda Morales International: the questionsAsked by crews

How much does private jet catering cost at San Pedro Sula?+

Cost at MHLM moves with the weather window and the product. A hot-season departure favours chilled plates; a cooler morning slot allows a full oven menu with sea bass. Your quote lists each dish, so a change of plan means a change of line, nothing more.

What is the lead time for catering at MHLM?+

A menu built on Honduran product, fish, plantain, coffee, tropical fruit, makes ordering simple. Last-minute orders are handled; for a rare ingredient, say so early and we will confirm.

What about customs for inflight catering in Honduras?+

Food entering Honduras by air follows agricultural controls. A special-meal request, such as a gluten-free tray, is packed separately, sealed and listed so the customs check does not open a passenger meal.

Can you bring food on a private jet at San Pedro Sula?+

Passengers can bring their own food, but a two-service flight benefits from catering planned together: first service hot from the oven, second service cold in the drawer, all within import rules.

Is catering part of a charter into San Pedro Sula?+

No, charter pricing covers the aircraft. An early morning slot at San Pedro Sula needs its own food order, invoiced separately, and we match the menu to the departure time.