Catering to your aircraft in Huatulco.
Winter on the Oaxaca coast brings a steady line of business jets to MMBT, and the galley is always smaller than the menu. We cook and label so one attendant can serve a full cabin from Huatulco's Pacific ingredients.
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.
Oaxaca is one of the great food states of Mexico, and the Huatulco coast adds the Pacific to it. A private jet menu built here draws on seven moles, tlayudas, quesillo and fresh tuna and snapper from the bay. Our inflight menu for Huatulco keeps those local specialities recognisable once they are plated in a galley: the mole travels in its own pot, the tortillas stay wrapped, the ceviche stays chilled.
Private jet food from Oaxaca means corn, chile and chocolate used with care. For Huatulco and the wider Oaxaca region we cook mole negro, memelas, grilled Pacific prawns and coastal citrus, all among the local specialities guests ask for on a winter arrival. The private jet menu is written around what is fresh that week, and what can be re-plated by one attendant working alone.
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.
Huatulco sits on the Oaxaca coast, where the winter season fills the apron with business jets from December to April. Private jet catering here leans on Pacific fish, black mole and fresh tropical fruit, and we pack it for the galley you actually fly. Our team of former VIP flight attendants handles inflight catering and in-flight catering for every size of aircraft. Aviation catering for business aviation catering clients, executive jet catering for owner flights and diplomatic flight catering for official visits all follow the same discipline. Cabin crew meals go in the same order.
A corporate group out of Huatulco usually wants lunch for six and a bag of fruit for the flight home. We write that as a bespoke menu around Pacific fish and Oaxacan cheese. Business jet catering, corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering all follow the same method, with a private jet chef available for larger trips.
Government flight catering in Huatulco means a menu cleared by the protocol office, a named team and sealed, labelled boxes. For head of state flight catering and VIP aviation catering we keep the order small, discreet and traceable. State visit aircraft catering follows the same route as any other delegation.
Oaxacan cooking hides allergens in places a guest would not guess: peanuts and sesame in moles, lard in tortillas and beans, shellfish stock in rice. At Huatulco we cook special meals on a separate board and pack them in a separate box, marked by seat number and restriction. Kosher, halal, vegan, gluten free, allergen free and kids meals are all planned from the diet card you send with the seat plan.
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 turn at HUX the crew eats between fuel and clearance, so crew meals have to be quick to open. We pack flight crew meals in labelled crew meal boxes, with pilot meals separate from the cabin. Crew catering, cockpit meals and different meals for pilots are available on request and billed as part of the order.
We hand over at the FBO or to your handling agent at the foot of the stairs. FBO catering at Huatulco is coordinated with ground handling catering for airside access, and catering delivery to the FBO is by agreement. The general aviation terminal is where we meet, and handling agent catering stays simple: one contact, one list.
Larger aircraft at MMBT need a high loader, and the handling agent arranges one for galley catering when the cabin door sits above standard van height. Airside catering delivery is then loaded in one pass from the apron. Tell us the aircraft type and we plan the trolleys and aircraft provisioning around the galley layout, so nothing waits on the ramp.
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.
Bahías de Huatulco International has one runway and a compact terminal serving the Oaxaca coast. For airport catering the layout helps: the general aviation apron sits right beside the terminal, the FBO receives private flights, and ground handling services cover the airside door, so a plated order reaches the aircraft without a long taxi.
Business aviation at Huatulco peaks from December to April, and inflight catering, in-flight catering and aviation catering orders climb together. Business aviation catering for owners, executive jet catering for charter groups and diplomatic flight catering for official visits go on one sheet, with cabin crew meals and crew meals listed beside the cabin menu. The FBO services and ground handling services on the field are modest but sufficient, and this small business aviation hub is easy to plan around.
Mexican customs restrict fresh meat, dairy, fruit and vegetables arriving from abroad, so buying on the ground in Huatulco is the practical route. We source locally, seal the order and hand it over at the FBO with an inspection list, and your ground handling services contact sees the boxes through to the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Having 2 guests request vegetable tartlets and a dessert selection at HUX meant planning the portions carefully while accounting for limited fridge space. After a final adjustment to the breakfast portions, The Galley Girls gave us one revised order summary to work from. We checked the desserts against the same summary, keeping the cabin team and the handling contact aligned. For our team, the strongest part of their private aviation catering was how they handled cabin service sequence.”
“Keeping the galley organised at Bahías de Huatulco International Airport meant planning a light pasta dish with grilled vegetables for 12 guests with a family lunch request in mind. I wanted clear identification on the main courses; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the snack boxes at a glance instead of lifting lids just to establish what belonged to each service. My main takeaway from this business jet catering order was the practical approach to catering handover.”
“An order of vegetarian wraps and colourful salads for 4 people at MMBT had to be organised around a late menu amendment. We described our serving sequence to The Galley Girls and asked for the desserts to be packed accordingly. This experience of business aviation catering gave us a useful reference for managing storage requirements on another departure. We left the salads stored until needed, which kept the first service manageable and reduced unnecessary handling.”
Cost follows the products. Imported steak costs more here than Oaxacan chicken or tuna from the bay, and this is the place to lean on local produce. We send a line-by-line quote before anything is cooked.
The airfield is quiet outside the winter peak, so slots are easy. In season, send the slot as soon as you have it. Last-minute orders are handled, with products adjusted to what the market has.
Government flights are treated as sealed orders: named team, labelled boxes, a menu list on top. Customs in Mexico expect that, and it keeps the aircraft turning.
Mexico limits meat, dairy, fruit and vegetables that arrive from abroad, and customs can confiscate them on arrival. Ordering locally avoids that problem and gives you Oaxacan produce in the galley.
The charter does not cover meals here. Your handling agent opens the airside door, we hand over, and the order is invoiced separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
