Catering to your aircraft in Tela.
Tela Airport is a Caribbean-coast field at sea level, mostly business jets and light charters. Our former VIP flight attendants build each order around the aircraft type, the slot and the people eating.
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.
The Atlántida coast of Honduras shapes the private jet menu we write for Tela. Fish arrives from the Caribbean side, coconut is grated and pressed rather than bought in a tin, and plantain turns up green, ripe and fried on the same table. Our inflight menu leans on those local specialities because they travel well: tapado, the Garífuna coconut and seafood stew, is packed with its broth apart and finished in the aircraft oven, while conch and shrimp ceviche stays chilled until it reaches the seat. Private jet food for Tela is built around what a small galley can handle, so guests get private jet platters of tropical fruit, pickled onion curtido and grilled fish, and the cabin gets gourmet inflight meals that have the sea and the humidity in mind. Private jet snacks are plantain chips, coconut sweets and cashews. Local specialities from Atlántida Department carry the character of the departure into the cabin.
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.
The Garífuna coast around Tela gives its private jet catering a flavour no other Honduran airport has: tapado, coconut bread, fried plantain, grilled snapper. A flight into MHTE usually means a short sector, a light business jet and a crew who want something sturdy that eats well from a tray. Business aviation catering for Tela is packed by former VIP flight attendants who know what a small galley can finish. Executive jet catering, diplomatic flight catering for official visits and inflight catering for charter guests all follow the same protocol, and cabin crew meals ride in their own boxes marked CREW.
A bespoke menu for Tela is written around what a light jet can finish. Our private jet chef cooks snapper, shrimp and plantain for business jet catering orders, packs sauce apart, and marks seat numbers on every lid. Corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering at MHTE all follow this method.
Official flights into MHTE ask for traceability more than show. Government flight catering is cooked by a small team, labelled by seat and checked at hand-over; head of state flight catering and VIP aviation catering follow the same protocol, and state visit aircraft catering for Honduras is coordinated with the handling agent.
Dietary requests at Tela are written into the kitchen order, not added at the end. On this coast the hidden allergens are shellfish stocks, fish sauce in a stew base and peanuts in sweets, so we ask which ones matter before the menu is set. Kosher, halal, vegan and gluten free meals each get their own board and their own box, special meals carry a code and a seat number, and allergen free trays are packed apart from the rest. Kids meals are simple: rice, chicken, plantain, fruit.
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.
At MHTE, crew meals mean something that eats well on a humid ramp: grilled chicken, rice and coconut, fruit. Flight crew meals, pilot meals and cockpit meals are a service you request with the trip and that we bill with the rest of the order. Crew catering is boxed apart, crew meal boxes carry the word CREW, different meals for pilots can be planned, and cabin crew meals are packed for the person serving.
FBO catering at Tela means a hand-over at the general aviation terminal. Catering delivery to the FBO is arranged with your handling agent, who opens airside access; ground handling catering and handling agent catering are the same flow: we deliver, they escort, you receive plane-side.
On the Tela apron the aircraft type decides how the order gets to the cabin. Most arrivals at MHTE are light and midsize business jets with a low cabin door, so galley catering travels in carriers the crew can lift by hand, with airside catering delivery coordinated through your handling agent. If a larger aircraft is booked, we need the type early so aircraft provisioning can be planned around the door height and whether a high loader is available on the field. Tell us the tail and we adjust the packing to match the galley.
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.
Tela is a small airport on the Atlántida coast of Honduras, used for general aviation and occasional charters. Airport catering here is tied to the terminal, the FBO services and the ground handling services that make hand-over possible.
Business aviation hub is a big phrase for Tela, but the airfield sees steady traffic from visitors to the bay and the national parks. Inflight catering and in-flight catering for those guests, plus aviation catering and business aviation catering for operators, are built around short sectors. Executive jet catering, diplomatic flight catering for official visits and cabin crew meals for the people serving are all available on request.
Food entering Honduras is subject to customs checks, with meat, dairy and fresh produce the usual items stopped. For flights into Tela the simplest route is local cooking delivered through the FBO, and your handling agent confirms what, if anything, must be declared.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at TEA, with poached fish with steamed rice requested for 4 guests and an evening cabin service to accommodate. We discussed the dimensions before confirming; The Galley Girls grouped the canapés into stackable containers that were easy to handle. I want a private jet chef to understand cabin service sequence, and this order gave us a useful starting point. Separating the fruit plates from the first service items helped us avoid opening boxes we did not yet need.”
“Keeping the galley organised at Tela Airport meant planning a cheese board and savoury canapés for 3 guests with several individual meal preferences in mind. The galley preparation stood out more than any sales pitch about in flight catering. The confirmation from The Galley Girls showed the canapés clearly enough for us to check the planned service quantities. There was enough information about the desserts to brief the crew without making assumptions about what had been ordered.”
“An order of mini sandwiches and individual desserts for 5 people at MHTE had to be organised around limited fridge space. I appreciated the emphasis on final order confirmation throughout the inflight catering services arrangements. The Galley Girls updated the canapés in the written order and sent back a confirmation that clearly showed our amendments. We checked the fruit plates against the same summary, keeping the cabin team and the handling contact aligned.”
Pricing for private jet catering at MHTE is built from three things: what is cooked, how many eat, and how the crew will use their wait. A long ground stop leans towards a full plated meal, a quick turn towards boxes. Either way you receive a quote for your order and no standard tariff.
Lead time here depends on what is on the menu. Fruit, cheese and baleadas can follow a late change in passenger count easily, while a full tapado for a larger group is easier to plan with warning. Last-minute orders are handled and the team is reachable 24/7.
Food arriving at MHTE from outside Honduras can be inspected by customs, and agricultural items are the usual sticking point. Catering prepared in-country and delivered to the FBO sidesteps that, but airside access still runs through your handling agent, so we confirm who opens the gate and when.
Yes, but think about timing before you do. Tela's weather window decides when aircraft actually leave, and a delayed departure means abroad-sourced food sits longer in heat and salt air. A fresh order packed for your real slot is safer and easier with customs.
A private jet charter and catering are two different orders. For MHTE the operator or broker contracts the aircraft; you or your trip planner contract us for the meals, including any Garífuna coconut dish you want on board.
Tail, pax and diets — a flight attendant takes it from there, day or night.
