Catering to your aircraft in San Quintín.
Whale season fills the apron at GUB for a few weeks and then the strip goes quiet again. We provide private jet catering and crew meals for Guerrero Negro, cooked and sealed for your aircraft and handed over through the handling agent.
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.
Baja California feeds Guerrero Negro from two sides: the Pacific lagoons and the dry interior. The private jet menu for Guerrero Negro and the wider San Quintín area leans on what the coast actually produces. Local specialities include clams and scallops from the lagoon waters, grilled Baja lobster, and fish tacos built on firm white fish; the region is also known for its olive oil, dates and the bread of the peninsula.
A private jet menu for this stretch of Baja is mostly seafood and desert produce. Private jet food from Guerrero Negro travels best chilled: ceviche-style plates and lobster salad come out of the drawer and onto the plate, while a lobster tail or a pan-seared fish finishes in the oven with its sauce apart. Gourmet inflight meals and private jet snacks, such as dates, almonds and tortilla-based bites, fill out an inflight menu sized to the cabin. Private jet platters of Pacific shellfish suit a lagoon-day departure, and the local specialities of Baja California keep the order specific to this strip.
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.
Guerrero Negro sits on the Pacific side of the Baja peninsula beside the Ojo de Liebre lagoon, and the winter gray-whale season is what puts business aircraft on its single paved runway. Private jet catering here is built around a thin local supply and a galley that may be small: a light jet with a drawer and a warmer needs different food from a cabin with a full oven. Inflight catering for GUB is cooked and packed for the aircraft you actually fly, and aviation catering for the salt-works coast leans on seafood that travels well. Business aviation catering, executive jet catering and diplomatic flight catering requests are handled on the same footing, with cabin crew meals written into the order from the start.
A corporate party into Guerrero Negro wants lunch for the lagoon boats and a proper dinner on the way out. Business jet catering for MMGR is split between a chilled cold lunch and a hot main for the return. Corporate jet catering and VIP flight catering follow the seat plan, charter flight catering matches the operator's rules, and a private jet chef designs a bespoke menu with luxury inflight catering touches.
Ministers and delegations occasionally land at MMGR for the biosphere reserve and the saltworks. We treat government flight catering as a protocol exercise: guest list first, menu second. Head of state flight catering stays confidential, VIP aviation catering is labelled by seat, and state visit aircraft catering is agreed with the handling agent before the slot.
Special meals for Guerrero Negro are planned around what a Baja kitchen can control. Shellfish is the local default, so allergen free orders are cooked, boxed and labelled apart from the guest trays, with a seat number rather than a name. Kosher, halal, vegan and gluten free dishes are packed sealed, and kids meals travel in their own box. Tell us the restriction and the seat, and the plate is written around it.
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.
Pilots on the Guerrero Negro ramp rarely have a canteen to fall back on, so crew meals are worth ordering. They are on request and billed like any other line. Flight crew meals come boxed, pilot meals are cooked separately, crew catering is sized to the rotation, cockpit meals are tidy enough to eat in a seat, crew meal boxes stay labelled, and different meals for pilots are available.
FBO catering at Guerrero Negro is delivered to the general aviation terminal, then walked or driven to the aircraft. Catering delivery to the FBO is agreed with your handling agent, who arranges airside access, and ground handling catering means your agent receives the trays against the manifest. Handling agent catering is coordinated by phone and email, day or night.
A light or mid-size aircraft at Guerrero Negro is usually loaded by hand at the door, but a larger cabin on the MMGR apron may call for a high loader, and your handling agent arranges it. Galley catering starts with the type: how many ovens, how deep the drawers, what the warmer takes. Airside catering delivery is agreed with the FBO and handling agent beforehand, and aircraft provisioning is sized to the galley you actually have.
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.
Guerrero Negro Airport (MMGR/GUB) serves the town of Guerrero Negro in San Quintín municipality, on the Pacific side of Baja California. It is a small airfield beside the largest salt works in the world, used by regional carriers, general aviation and visiting private aircraft. Airport catering here is limited, so a planned order matters.
Business aviation traffic into Guerrero Negro concentrates in the whale season. Inflight catering and in-flight catering for those trips is planned ahead, since the strip has little local supply. Aviation catering and business aviation catering are written to the aircraft, executive jet catering suits the small cabins that come here, diplomatic flight catering covers occasional official visits, and cabin crew meals ride with each order. General aviation and FBO services are modest, ground handling services come through your agent, and GUB is a small business aviation hub in season.
Mexico requires customs and immigration clearance at a designated international airport on entry, and GUB is generally used for domestic or follow-on movements. Agricultural rules restrict fresh meat, dairy and produce arriving from abroad, so catering sourced inside the country avoids a declaration at the aircraft. Your handling agent confirms what applies to your flight.
Average rating from the cabin crew and pilots we cater for.
“For 4 passengers departing from Guerrero Negro Airport, the agreed menu was avocado toast components and breakfast fruit; our main consideration was a revised passenger count. I asked The Galley Girls for the main courses in shallow trays, with garnishes supplied separately for plating on board. I want a private jet chef to understand portion planning, and this order gave us a useful starting point. The snack boxes stayed together in one group, so another crew member could follow the same plating sequence.”
“Getting beef fillet with roasted potatoes ready for 3 guests at MMGR required an order that accounted for a small galley worktop. For in flight catering, that attention to storage requirements made the order noticeably easier to manage. I asked The Galley Girls to review the snack boxes quantities against the passenger brief, and the proposed portions made sense. There was enough information about the salads to brief the crew without making assumptions about what had been ordered.”
“With a revised passenger count to consider at GUB, we needed a practical way to serve prawn salad and small fruit plates to 3 passengers. For our team, the strongest part of their inflight catering services was how they handled meal organisation. I wanted clear identification on the snack boxes; The Galley Girls made the packing arrangement easy to compare with the order. The crew provisions were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
Cost follows what is on the tray. At GUB, a night departure with a charred lobster tail and sauce apart sits higher than a morning departure of dates, almonds and fresh bread. Ordering and invoicing are separate from your charter, and we send an itemised quote.
Government flights at Guerrero Negro are planned around clearance more than cooking. Once your aircraft has its slot and the airside permit is sorted, we cook and pack to the manifest. Last-minute requests, including extra principals or a dietary change, are handled.
At Guerrero Negro, agriculture rules matter more than the runway. Uncooked meat, cheese and fresh produce coming from outside Mexico may be refused or discarded at customs, so we source locally and seal trays before handover. Your handling agent can tell you what to declare on arrival.
Yes, to a point. At MMGR, a handling agent can let a small personal bag through, but a full delivery for the cabin needs an airside permit. Our catering passes that way by default: the tray is sealed, labelled by seat, and handed to the agent.
Charter pricing from the operator stops at the aircraft. Food is ordered afterwards, billed apart, and special meals are a normal part of that order: a kosher plate, a nut-free child's tray, a halal main. We label by seat, never by name.
Tail, pax and diets — a flight attendant takes it from there, day or night.
