Catering to your aircraft in Isla Colón.
A short sea-level strip on a Caribbean island, MPBO sees light jets and turboprops on beach weekends. We cook for the small galley you actually have 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.
Local specialities of Bocas del Toro Province shape the private jet menu at Isla Colón: the archipelago cooks with coconut milk, plantain, cassava and Caribbean fish, and an inflight menu for MPBO follows that. Private jet food for a short island hop stays simple, with chilled ceviche, fruit cut for the seat, and a hot dish that finishes in the galley oven.
Private jet platters from Bocas del Toro lean on tropical fruit, cured and chilled seafood, and cheese with local cacao. Gourmet inflight meals include coconut rice with grilled fish and patacones with a sauce packed apart, while private jet snacks cover plantain chips, dried banana and cacao. These local specialities travel the way the island eats them, adapted to a 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.
A sea-level strip on the Caribbean side of Panama, MPBO sees light jets and turboprops arriving for beach weekends, and private jet catering here is written around a galley that is often one oven and a drawer. Island inflight catering and aviation catering at BOC follow the aircraft, from business aviation catering for owners to executive jet catering for operators, with diplomatic flight catering and cabin crew meals on request, in-flight catering handed to your handling agent at the FBO.
Business jet catering at Bocas del Toro is mostly owners and small corporate groups flying in for the islands. Corporate jet catering and VIP flight catering here stay light: charter flight catering with a private jet chef writing a bespoke menu around local fish and tropical fruit, luxury inflight catering that fits a one-oven galley.
When a state aircraft uses Bocas del Toro, the menu is cleared by protocol first. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule here: discretion and a dedicated team.
At MPBO we prepare special meals with local ingredients in mind. Kosher and halal are sealed, vegan and gluten free dishes are cooked apart, allergen free meals use a separate board, and kids meals are packed to the 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.
On request at Isla Colón, we supply crew meals in sealed boxes: flight crew meals for the sector, pilot meals and cockpit meals that eat with one hand, and crew catering for a longer duty wait. Crew meal boxes can hold different meals for pilots, with cabin crew meals packed separately.
FBO catering at Bocas del Toro is handed over at the apron through your handling agent. Catering delivery to the FBO, the general aviation terminal, follows your slot, with ground handling catering and handling agent catering coordinated so the trays reach the aircraft.
Larger aircraft are unusual at MPBO. Galley catering for small types goes up the stairs by hand, with airside catering delivery and aircraft provisioning packed to fit a drawer and a small oven.
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.
MPBO serves the Bocas del Toro archipelago on Isla Colón. Airport catering here supports a mostly leisure traffic, with general aviation and charter flights using the small terminal.
As a business aviation hub in miniature, MPBO sees private jet owners flying in for the islands. Inflight catering, in-flight catering and aviation catering follow the aircraft, while business aviation catering and executive jet catering suit operators; diplomatic flight catering and cabin crew meals are available on request. General aviation and FBO services sit alongside ground handling services, and airport catering is packed to match.
Customs in Panama apply agricultural rules to galley stock. At BOC, food sourced locally clears with the aircraft, so plan the order around that.
Average rating from the cabin crew and pilots we cater for.
“Having 11 guests request a charcuterie board and fresh bread at Bocas del Toro "Isla Colón" International Airport meant planning the portions carefully while accounting for a revised passenger count. Our brief for inflight catering was met with a sensible plan for written menu details. Our handling contact received the order details from The Galley Girls, including how the crew provisions had been grouped. The breakfast portions went straight to the right colleague instead of circulating between several people during the turnaround.”
“My order at MPBO covered vegetable tartlets and a dessert selection for 5 guests, with a practical service plan needed because of two separate meal services. I gave The Galley Girls our storage brief and asked for the breakfast portions to arrive in clearly marked packs. I could hand the canapés to a colleague with a short explanation instead of unpacking the whole order. I would discuss in-flight catering with them again, especially when catering handover needs careful coordination.”
“We kept the passenger brief simple at BOC: avocado toast components and breakfast fruit for 2 guests, organised with a short ground stop in mind. I asked The Galley Girls for the sauces in sealed meal containers, with garnishes supplied separately for plating on board. The desserts stayed together in one group, so another crew member could follow the same plating sequence. For our team, the strongest part of their vip inflight catering was how they handled crew briefing.”
The tariff follows the dishes: grilled snapper with coconut rice sits higher than a cold platter of plantain chips and fruit. A long wait at BOC means more crew meals, and each is priced like the rest.
Early slots at BOC rarely clash with other traffic, so the order is simple: slot, tail, headcount. Last-minute requests are handled day or night.
Panamanian agricultural rules mean leftover meat, dairy or fruit may be removed at BOC. Local catering is the simple route, especially for a crew sitting out duty time.
You can carry your own food, but at MPBO fresh meat, dairy and fruit from abroad may be taken by customs. For an early slot, ordering local catering means nothing is left at the door.
Not as standard. Whoever books the private jet charter to MPBO orders catering separately, and a crew waiting out duty time adds to that order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
