Catering to your aircraft in Chitré.
At 33 feet above sea level, Alonso Valderrama is a hot, quiet field in the Azuero lowlands. We pack for the heat: sealed boxes, chilled platters and hot dishes in labelled containers, made for the crew who will re-plate them in a small galley at MPCE.
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.
Herrera Province is the heart of Azuero, and the cooking here is built on corn, rice, fish from the Gulf of Parita and slow-simmered chicken. For the private jet menu out of Chitré, we begin at the same table the Azuero families eat from. Our inflight menu draws on local specialities that travel well, and we pack private jet food so that heat and humidity at MPCE never decide the result.
Sancocho de gallina is the dish Panamanians reach for first; for the galley it travels in a sealed container, with the broth separate from the yuca and ñame so nothing goes soft. Corvina, the sea bass of the Pacific coast, is poached or grilled and sent chilled with a lime and cilantro dressing. These are the private jet platters and gourmet inflight meals we build for Chitré.
Corn defines Azuero: tortillas, tamales wrapped in leaves, empanadas, carimañolas. They make good private jet snacks, since each one is eaten by hand and survives a long wait. For seating and trays, we plate rice with pigeon peas, plantain and stewed meat, always tagged for re-plating. Local specialities, never decoration.
Herrera's dry season brings mango, papaya, watermelon and pineapple in volume, and a fruit board from the province needs very little help. Our private jet menu for Chitré uses fruit cut to order and kept chilled. The inflight menu pairs it with local cheese, a Panamanian coffee and a seco-based cocktail offered only on request. Local specialities, packed for a small galley.
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.
Alonso Valderrama Airport sits at 33 feet in the dry Azuero lowlands of Herrera Province, and the heat on the apron decides most of what goes into the galley. Private jet catering at MPCE leans on cold platters and sealed boxes that hold up on a warm ramp. For inflight catering and in-flight catering here, we pack for the aircraft's real galley, and our aviation catering and business aviation catering follow the same labels as any other field. Executive jet catering, diplomatic flight catering and cabin crew meals are ordered the same way, with the same crew behind them.
Chitré sees regional flights for ranching, agriculture and coastal tourism. For business jet catering and corporate jet catering at CTD, a private jet chef writes a bespoke menu around the guests, and VIP flight catering plus charter flight catering run on the same order. Luxury inflight catering stays simple: what holds in a tropical drawer.
Government flight catering at Alonso Valderrama is handled quietly, through protocol and the handling agent. Head of state flight catering needs a named team and traceable ingredients; VIP aviation catering and state visit aircraft catering are prepared from local produce with sealed packaging and no names on the labels.
Special meals at Chitré are a procedure, not a label. Corn, shellfish and peanuts show up in Azuero kitchens in ways a passenger would not guess, so allergen free, gluten free, vegan, kosher, halal and kids meals are each prepared on a separate board and sealed in their own box, tagged with the seat number. Tell us the restriction when you order and we write the menu 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.
On a short stop at Chitré, crew catering needs to be eaten fast and one-handed. Crew meals, flight crew meals and cockpit meals are packed in crew meal boxes with the seat or role on the lid. Pilot meals can be different for captain and first officer, as the operator's policy asks. Ordered on request, invoiced as usual, with different meals for pilots when needed.
The general aviation terminal at MPCE is where the order changes hands. FBO catering and catering delivery to the FBO are agreed with your handling agent in advance. Ground handling catering at Alonso Valderrama is a matter of knowing who carries the boxes to the aircraft, and handling agent catering confirms it.
Alonso Valderrama is a small field, and most aircraft here sit on a short apron where galley catering is carried to the door by hand. For anything larger, we flag aircraft provisioning needs early, so airside catering delivery with a high loader is arranged with the handling agent and not discovered at the aircraft.
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.
Alonso Valderrama Airport serves Chitré and the Azuero Peninsula in Herrera Province. It is a regional field with a modest terminal, and its general aviation traffic is mostly small jets and turboprops. Airport catering here is about quiet, reliable handover.
Business aviation at Chitré is seasonal and local: ranch owners, coastal property buyers and visitors to the Corpus Christi festival. Inflight catering and in-flight catering for these flights stay compact. Aviation catering and business aviation catering use local ingredients, and executive jet catering is packed for a small galley. Diplomatic flight catering and cabin crew meals follow on request. General aviation and FBO services here are simple, ground handling services are reliable, and Alonso Valderrama is a small business aviation hub for the peninsula.
Panama requires foreign-origin food on board an arriving aircraft to be declared, and fresh meat, dairy and produce are controlled. Ordering catering locally in Chitré keeps the galley clear of customs issues. Your handling agent is the first contact for any question about permits.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at MPCE, where our order of a charcuterie board and fresh bread for 6 people involved a family lunch request. With several people involved, The Galley Girls kept the sandwiches and delivery arrangements together in a concise order update. The starters went straight to the right colleague instead of circulating between several people during the turnaround. My main takeaway from this private jet catering menu order was the practical approach to final order confirmation.”
“Passenger preferences led us to a breakfast basket with individual preserves at CTD; 3 portions were needed, with a family lunch request factored into preparation. Instead of asking us to improvise, The Galley Girls explained how the breakfast portions could be arranged during service. My main takeaway from this private aviation catering order was the practical approach to final order confirmation. We could finish the salads as each guest was ready, rather than laying everything out at once.”
“A request for a mezze selection with flatbreads, 4 passengers, and a revised passenger count: that was our brief for the departure at Alonso Valderrama Airport. For business jet catering, that attention to meal organisation made the order noticeably easier to manage. The Galley Girls used a readable packing list for the main courses, which helped when two colleagues checked the order together. The sauces were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
If you ask what private jet catering costs for a vegan guest at CTD, the answer is a menu with a figure on it: coconut rice, grilled vegetables and fruit are priced on their own lines, apart from the rest of the order.
If the aircraft overnights in Chitré, the return meal can be ordered at the same time or adjusted the next morning. Lead time here is about product and slot, not distance. Phone or email, 24/7.
Customs for private flights at Alonso Valderrama follows national rules. Our role is to provide sealed, labelled local food so the handling agent has an easy inspection. Questions about specific products, send us the list.
Yes, within customs rules. A personal sandwich is one thing; a whole menu is another. Can you bring food to a private jet in Chitré? For anything beyond sealed snacks, local ordering is the safer route.
Is catering part of a charter into Chitré? No, it is ordered on its own. For a child's meal or an allergen free plate, tell us when you order and we build the menu around it, then bill it as we do everything else.
Tail, pax and diets — a flight attendant takes it from there, day or night.
