Catering to your aircraft in Tulum.
Tulum is a young airfield in the Quintana Roo jungle, and the ramp sun is the first thing a galley has to survive. We pack for that heat, with crew meals ready alongside the guest trays, and last-minute orders are handled.
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 private jet menu at Tulum is written from the Yucatán Peninsula, which is a very particular larder. Cochinita pibil, pork buried in achiote and sour orange, travels well as a hot dish if the sauce stays apart and the tortillas come warm in foil. Ceviche and aguachile are cold dishes that depend on how cold the box stays on a ramp that can be hot at midday, so we pack them over ice and plate them to be served from the drawer. Local specialities also include sopa de lima, panuchos, salbutes and fresh coconut. The inflight menu changes with the season: mamey, mango and papaya in warm months, and fish from the Caribbean coast when the weather allows boats out. Private jet food for Quintana Roo should not be heavy, so we lean on citrus, herbs and grilled seafood, and we mark which dishes carry chilli, because habanero is easy to forget until a passenger finds it.
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.
Felipe Carrillo Puerto sits at 66 feet above sea level, inland from the Tulum coast, and the aircraft that come in are mostly light and midsize jets bringing guests to the beach hotels. Private jet catering here is built around humidity, citrus and a galley that is often small. Inflight catering for these legs is packed to stay cold on a hot apron, and in-flight catering for the return is planned with the same care. Aviation catering at MMTL leans on Yucatecan produce, and business aviation catering is adapted to whatever cabin you fly. For an executive jet catering brief, tell us the type and the seat plan; a diplomatic flight catering request follows the protocol your office sets. Cabin crew meals can be added on request and are invoiced like the rest.
Business jet catering at Tulum usually serves guests heading to Riviera Maya hotels and villas. Corporate jet catering and charter flight catering are written for a light cabin: fruit, grilled fish, cold dishes that suit the heat. VIP flight catering and luxury inflight catering are built around a bespoke menu, and a private jet chef at MMTL can adjust spice and portions per passenger.
Government flight catering at Tulum follows protocol set by your office before anything is cooked. Head of state flight catering and state visit aircraft catering are handled with discretion and traceable sourcing, and VIP aviation catering for delegations is portioned per seat with allergen cards on every tray.
Yucatecan cooking hides allergens in places a galley does not expect: pumpkin-seed and sesame pastes, peanut in some moles, shellfish in broths and recados. At Tulum we read every dish on the menu against the dietary request before it is cooked, and we keep a separate board and packaging for each restriction. Kosher, halal, vegan, gluten free, allergen free and kids meals are all available as special meals, and the cards that travel with them say exactly what is in the box.
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 Tulum are a separate order, on request and invoiced like everything else. Pilots often have a long sit on a hot ramp before a return leg, so flight crew meals are packed to be eaten from the jumpseat or the cockpit shelf, with a lid you can open with one hand. Cockpit meals can be different for captain and first officer; different meals for pilots are packed apart, and crew meal boxes are labelled CREW so they do not end up on a guest tray. Crew catering and pilot meals lean on the same local kitchen as the guests, simply plainer: grilled chicken and rice, a salad, fruit.
FBO catering at Tulum is handed over at the general aviation terminal, with the handling agent opening the gate to the ramp. Catering delivery to the FBO is arranged against your slot, and ground handling catering is coordinated with the handling agent catering team so the aircraft is provisioned without delay at the door.
Tulum receives mostly light and midsize aircraft, so the galley is small and the drawer space tight. Galley catering is portioned accordingly, and for larger cabins the airside catering delivery uses a high loader where the door height calls for it. Aircraft provisioning is planned around the type you fly: oven or no oven, one drawer or two, chilled compartment or ice. Tell us the tail and the galley and we write the order for that cabin.
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.
Felipe Carrillo Puerto International Airport serves Tulum and the Quintana Roo coast. Airport catering here is shaped by a small terminal, a hot ramp and a steady flow of business jets bringing guests to the beaches. General aviation and FBO services handle most private traffic, with ground handling services on site.
As a business aviation hub for Quintana Roo, Tulum sees inflight catering and in-flight catering orders that change with the season. Aviation catering and business aviation catering are planned around the cabin; executive jet catering for larger aircraft is portioned per seat, diplomatic flight catering follows protocol, and cabin crew meals are added on request.
Mexican customs restrict the import of fresh meat, dairy and some produce on arrival, so catering bought locally is usually simpler than carrying food in. Your handling agent clears the paperwork at MMTL, and we plan the order so nothing needs to be declared on the way out.
Average rating from the cabin crew and pilots we cater for.
“The 4 passenger portions of avocado toast components and breakfast fruit were the easy part; managing limited fridge space at MMTL took more planning. The order made private jet menu feel manageable because the crew briefing had been considered beforehand. The Galley Girls gave us an update on the crew provisions before the handover, which helped us organise the cabin checks. The cabin team could match the side dishes to the request before moving on to the remaining departure tasks.”
“Between cabin checks at TQO, I coordinated prawn salad and small fruit plates for 4 guests and explained our concerns about several individual meal preferences. The salads came from The Galley Girls in separate meal boxes, with a packing list that matched the contents. We placed the desserts in their planned storage area without first having to reorganise all the catering boxes. I want a private jet chef to understand meal organisation, and this order gave us a useful starting point.”
“Clear quantities were essential at Felipe Carrillo Puerto International Airport Tulum: we had 3 passengers expecting vegetable tartlets and a dessert selection and were working around several individual meal preferences. The Galley Girls updated the salads in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the side dishes quantities from several messages during the final departure checks. I appreciated the emphasis on catering handover throughout the in flight catering arrangements.”
Ferry legs into MMTL rarely need a full service. How much does private jet catering cost then? It is built per item: crew meals, a fruit plate, drinks. If the aircraft is picking up guests on departure, we usually advise ordering the return menu now so the galley is ready on the ramp.
Lead time is not a fixed rule: it depends on whether the crew is waiting at the FBO or arriving late. Last-minute orders are handled at Tulum, and if duty time is short we will tell you what can be prepared and what cannot.
Customs questions at Tulum usually come down to what you bring in versus what you buy here. Weather windows in the wet months move departures, so catering that is cooked locally can change with the flight instead of being stuck at the border.
Yes, within what customs allows, but on a long leg with two meals the galley needs a plan. We pack service one and service two apart, with a card on each so the cabin crew knows what comes out when.
Is catering part of a charter at Tulum? No, it is a separate order. A tight departure slot does not change that, though it does change how we pack: items that need no re-heating, ready to go from the drawer.
Tail, pax and diets — a flight attendant takes it from there, day or night.
