Catering to your aircraft in Puerto Vallarta.
Puerto Vallarta sits at 23 ft above sea level on the Bay of Banderas, and the business jet ramp fills from late autumn through the spring dry season. We cook and pack for your galley, the Pacific seafood and Jalisco dishes included, and hand it over at the aircraft.
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.
Jalisco is the home of tequila and birria, but Puerto Vallarta is a Pacific port first, and the private jet menu here leans toward the sea. Local specialities travel well when you plan the galley around them: tuna and shrimp in marinades, ceviche kept cold in its own tray, and fish tacos assembled on the plane from separate components.
An inflight menu for Puerto Vallarta usually starts with what the bay supplies in season. Private jet food from Jalisco also includes slow-cooked pork, fresh tortillas wrapped in cloth, and salsas packed apart so the heat does not travel into the rest of the tray.
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.
Winter on the Bay of Banderas means a ramp full of tails arriving from the northern United States and Canada, and the galley paperwork that goes with them. Private jet catering at Puerto Vallarta is built for that traffic: inflight catering for the outbound leg, in-flight catering that stands up to humid air and a long taxi, and aviation catering planned with the handling agent. Business aviation catering and executive jet catering are packed by former VIP flight attendants, and diplomatic flight catering and cabin crew meals follow the same labelling, seat by seat.
Business jet catering at Puerto Vallarta is shaped by winter arrivals and short coast stays. Corporate jet catering, VIP flight catering and charter flight catering all follow the same brief: a private jet chef writes a bespoke menu around the galley and the seats, using Bay of Banderas seafood and Jalisco ingredients. Luxury inflight catering here means food that survives humid air.
State visit aircraft catering into MMPR starts with the menu list and the clearance, and only then with the kitchen. Government flight catering and head of state flight catering are packed with traceability labels, and VIP aviation catering uses a small, named team for the handover.
Jalisco cooking is built around corn, so gluten-free is easier here than in many places, but cross-contact on shared grills and fryers is real. We build kosher, halal, vegan, gluten free and allergen free meals as a separate procedure, seal them apart from guest trays, and label special meals and kids meals by seat number.
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.
Puerto Vallarta rotations often overnight on the coast, so crew meals are ordered on request and invoiced like the rest of the catering. We pack flight crew meals and pilot meals separately, labelled CREW, with cockpit meals that can be eaten with one hand and different meals for pilots when your policy asks for it. Crew catering and crew meal boxes can be booked alongside the passenger order.
We deliver FBO catering at MMPR to whichever terminal you use, and coordinate catering delivery to the FBO with the handling agent. Ground handling catering and handling agent catering depend on the apron access that day, and the general aviation terminal is the usual meeting point.
Larger cabins arriving at MMPR change how the galley is loaded. We confirm the door height and whether a high loader is needed for galley catering, plan airside catering delivery with the handling agent, and keep aircraft provisioning matched to the type, not to a standard trolley count.
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.
Puerto Vallarta International (MMPR/PVR) sits at 23 ft on the Bay of Banderas in Jalisco, and airport catering here follows the tourist season. General aviation traffic uses dedicated FBO services and ground handling services, and the field works as a business aviation hub for the Pacific coast.
The winter high season brings the most traffic, so inflight catering and in-flight catering are best booked with the date. Aviation catering, business aviation catering and executive jet catering are written for the galley; diplomatic flight catering and cabin crew meals complete the order.
Mexican customs restrict imported meat, dairy and fresh produce, so we source locally in Jalisco for catering at MMPR. Food leaving the aircraft on arrival may be inspected, and the handling agent confirms what can cross the apron.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 2 guests, but a short ground stop also had to be considered when organising mushroom risotto and a green salad at MMPR. I appreciated the emphasis on written menu details throughout the charter flight catering arrangements. The Galley Girls prepared the crew provisions for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the salads ready without cluttering the galley work area during preparation.”
“On this departure from PVR, 6 passengers had chosen avocado toast components and breakfast fruit, and a short ground stop needed to be reflected in the order. After a final adjustment to the desserts, The Galley Girls gave us one revised order summary to work from. The note about the snack boxes was easy to spot, and we could brief the rest of the team quickly. For our team, the strongest part of their private jet food was how they handled written menu details.”
“Passenger preferences led us to vegetable tartlets and a dessert selection at Puerto Vallarta International Airport; 3 portions were needed, with a tight boarding window factored into preparation. I wanted clear identification on the sandwiches; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the side dishes at a glance instead of lifting lids just to establish what belonged to each service. This experience of private jet meals gave us a useful reference for managing final order confirmation on another departure.”
Government and delegation flights carry the highest variation in private jet catering cost at Puerto Vallarta, because the menu goes through a protocol office before the kitchen cooks. Cost follows that menu and the number of covers, not a fixed list, and last-minute orders are handled.
The lead time depends on what you ask for, because Mexican customs treat imported meat, dairy and fresh produce strictly. Anything we source locally avoids that, so a menu built on Jalisco ingredients is easier to confirm than one needing foreign products. Last-minute orders are handled where the menu allows it.
We work through the handling agent for customs at Puerto Vallarta. Airside rules, vehicle passes and inspection of local food are theirs to manage, and we adjust packaging if they ask.
Bringing food is possible, though customs and galley rules can make it awkward at MMPR. For kosher, halal, vegan, allergen-free or a child's meal, ordering from us keeps the labelling and the seal intact.
Catering is a separate order whatever the aircraft. A light jet into Puerto Vallarta needs compact, cold-leaning trays; a large-cabin jet can take a full hot service. Both are invoiced apart from the charter.
Tail, pax and diets — a flight attendant takes it from there, day or night.
