Río Hato · MPSM / RIH · Coclé Province

Private jet catering at Scarlett Martinez International Airport (MPSM / RIH), Río Hato

Catering to your aircraft in Río Hato.

Río Hato is a Pacific-coast resort field where the heat sits on the apron by late morning and the galley fridge is the first thing you check. We cook and pack for crews flying in for the beach hotels and the golf, and for the diplomatic and government movements that use the old Río Hato air base.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

The Río Hato table, packed for private jet catering

A private jet menu from Río Hato starts with what the Coclé coast puts on a plate: corvina and snapper off the fishing boats, ceviche served cold with lime, coconut rice that packs flat. Private jet food in this climate is a matter of temperature discipline more than recipe, so the inflight menu keeps seafood chilled and the garnish apart.

Local specialities from the interior fit a galley too. Sancocho, the Panamanian chicken and yuca soup, reheats in a covered container but needs a spoon and a bowl, not a one-handed plate. Patacones, the twice-fried plantain, go out dry and get crisped in the oven once you are at altitude. Pineapple, mango and papaya are cut to order and sealed.

Coclé is also cattle country, so grilled beef with chimichurri is a safe hot option for a Sunday departure, sliced and packed with its sauce in a separate pot. For a morning leg out of Río Hato we pack hojaldras and fruit, with Chiriquí highland coffee if you ask.

Open the menu Download the menuPDF

Ceviche de corvina and tropical fruit, local specialities for an inflight menu from Río Hato, Coclé Province

01Ceviche de corvinaServed cold, lime and onion packed apart, plate at the seat.

02Sancocho de gallinaHot, in a lidded bowl with the reheat written on the lid, spoon supplied.

03Patacones with guacamolePlantain packed dry, crisped in the oven just before service.

04Arroz con coco and grilled snapperFlat-packed coconut rice, fish portioned per passenger.

05Tropical fruit platePineapple, mango and papaya, cut to order and sealed.

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · Río HatoScarlett Martinez International Airport · MPSM

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Scarlett Martinez International Airport (MPSM)

The runway at Scarlett Martinez International was laid for military jets, and it now takes the private traffic that heads for the Coclé beach hotels. Private jet catering here is planned around Pacific humidity that never really lifts, so cold items go in the drawer with their own ice packs and nothing stands on a warm apron. When a diplomatic flight catering order lands on the old air base, the protocol office's list is read before the kitchen's. Former VIP flight attendants write each order for the galley you actually fly, and every box carries a seat number and its restriction.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet cabin set for private jet catering at Río Hato, MPSM

Business aviationOur core

Private jet catering for business flights from Río Hato (MPSM)

Business jet catering at MPSM follows the leisure calendar: owners and guests arrive for a beach house or a golf week and fly back on Sunday evening with sand in the carpets. Corporate jet catering often means a morning arrival, a long ground wait and a late departure, so one brief covers two services on a single tail. VIP flight catering for a charter flight group leans on Pacific seafood plates and tropical fruit that holds in the drawer, and charter flight catering for a sunset leg back to Panama City differs from a breakfast sector in every course. Our private jet chef writes a bespoke menu around your slot, because luxury inflight catering depends on the galley's oven count and seat plan more than on the recipe.

Sealed government flight catering trays prepared for a delegation flight at Río Hato

State & royalDiscretion, protocol

Government flight catering and aviation catering at Scarlett Martinez International Airport (MPSM)

Río Hato's former air base has long been used for official arrivals, and government flight catering here is handled with a named team, a cleared menu and nothing improvised at the ramp. Head of state flight catering and VIP aviation catering follow the protocol office's list, not the kitchen's: traceable ingredients, sealed trays, no names on labels, only seat numbers. For a state visit aircraft catering order the headcount often includes security and staff aboard, so we split the delegation trays from the accompanying party and keep the flight crew boxes marked CREW. Crew meals are ordered with the flight on request and invoiced like the rest.

The *Río Hato* inflight catering menu (RIH)Or write your own, we cook it

Cold private jet platters of ceviche and fruit packed for a Río Hato flight

Cold galley

No oven · served in four minutes

Private jet platters of ceviche de corvina with limeCold, sauce separate

Pineapple, mango and papaya plateSealed, keeps in the drawer

Shrimp cocktail with avocadoCold, portioned per seat

Sliced cold beef with chimichurriSauce in its own pot

Private jet snacks: plantain chips and roasted cashewsSealed, no reheat

Hot sancocho and grilled snapper, gourmet inflight meals from Scarlett Martinez International

Hot service

One oven · re-plated in twelve minutes

Sancocho de gallina, one of our gourmet inflight mealsLidded bowl, reheat on the lid

Grilled snapper with coconut ricePlated at the seat, short oven time

Patacones with a hot dipCrisp in the oven on arrival

Carne asada with yucaHot, sliced for one-handed eating

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Dietary requirements and aviation catering at Scarlett Martinez International Airport (MPSM)

Special meals at Río Hato start with where allergens hide in Panamanian cooking: fish stock in rice, peanuts in sauces, wheat in the fried dough. Kosher, halal, vegan, gluten free and allergen free orders are cooked on their own boards and packed in separate sealed boxes, and the card names the restriction. Kids meals are written for a child on the manifest: soft, mild, nothing that needs a knife, and a sealed snack so the cabin stays quiet on the leg home.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals and cockpit meals in Río Hato (MPSM)

Crew meals at MPSM are built for the long wait on a Pacific-coast apron, where the sun does most of the cooking before anyone gets near the oven. Flight crew meals and pilot meals are ordered on request with the flight and invoiced like any other line; nothing here is bundled. Crew catering is packed so the cockpit meals can be eaten with one hand, and when the operator wants different meals for pilots we label captain and first officer boxes apart. Cabin crew meals ride in the same crew meal boxes, cold by default so they survive the apron.

Meal passMPSM

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passMPSM

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Runway and terminal at Scarlett Martinez International Airport, MPSM, Río Hato, Panama

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering and handling agent delivery at Scarlett Martinez International Airport

FBO catering at Río Hato is delivered through the general aviation terminal on the former air base, and the gate is opened by the handling agent rather than by us. Catering delivery to the FBO works best when you tell us the slot and the tail early, because airside access at a formerly military field depends on an escort and a name on the list. Ground handling catering and handling agent catering are coordinated with your agent so the vehicle meets the aircraft on your slot, not before.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader delivery for jet catering at Scarlett Martinez International Airport (RIH)

The long runway at Río Hato takes larger aircraft than most beach-resort fields, and the type decides the loading. Galley catering for a light or midsize jet goes up through the main door by hand; for a larger cabin we arrange airside catering delivery with a high loader and confirm door height with your handling agent. Aircraft provisioning on a heavier tail also means checking how many ovens the galley has, since that sets how much we send hot.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportMPSM / RIH

Aviation catering and business aviation at Scarlett Martinez International Airport (RIH)

Scarlett Martinez International is a former military airfield on the Pacific side of Coclé, now open to resort and private traffic. Airport catering at Río Hato serves arrivals bound for the Coclé beach developments, and general aviation here means a single terminal where FBO services and ground handling services run side by side. As a business aviation hub it is far quieter than Panama City, which keeps the apron calm but means supplies are planned the day before. Business aviation catering for these flights is usually a hotel weekend or a golf party, rarely a scheduled rotation.

Business aviation

Traffic follows the dry season and the long weekends, when the beach hotels fill and private jets arrive in clusters. Rainy months bring afternoon storms that can hold a departure for hours, so we pack cold items to survive a wait on the apron and keep hot plates short on oven time. Executive jet catering for a Sunday return here is cold-led, with one hot course at most, and the general aviation ramp empties fast once the evening wave has gone.

Customs & food import

Panama inspects food on international arrivals, and fresh meat, fruit and dairy brought in from abroad can be held at customs. A tray cooked and sealed on the Coclé side of the fence never meets the inspector at all. For a government or delegation flight we confirm the import status of anything sealed that is boarding from outside, and we tell your handling agent what is on the manifest so the inspector is not surprised at the aircraft door.

ReviewsFrom the crews we cater for

4.7 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★☆LARGE CABIN

“With a tight boarding window to consider at MPSM, we needed a practical way to serve smoked salmon bagels and sliced fruit to 6 passengers. The order made crew meals feel manageable because the packing arrangement had been considered beforehand. Instead of asking us to improvise, The Galley Girls explained how the crew provisions could be arranged during service. Keeping the breakfast portions aside until service helped preserve the presentation while we dealt with the boarding tasks.”

Anastasia X. | Chief cabin officer — private jet

Gulfstream G700

★★★★★ROYAL FLIGHT

“The cabin briefing at RIH included 10 passenger meals, a request for vegetarian wraps and colourful salads, and instructions addressing a family lunch request. My main takeaway from this FBO catering order was the practical approach to storage requirements. Our request to The Galley Girls focused on the sauces, with enough detail to distinguish passenger portions from additional provisions. The quantities of crew provisions matched our service plan, leaving us comfortable with the order before the final briefing.”

Lea M. | Royal family manager

ACJ320

★★★★★CREW MEALS

“Before our guests boarded at Scarlett Martinez International Airport, we needed mushroom risotto and a green salad divided into 9 portions suitable for two separate meal services. The main courses came from The Galley Girls in stackable containers, with a packing list that matched the contents. We placed the sandwiches in their planned storage area without first having to reorganise all the catering boxes. I appreciated the emphasis on final order confirmation throughout the airport catering arrangements.”

Pavel A. | Chief flight attendant

Challenger 650

Asked before every MPSM slotAsked by crews

How much does private jet catering cost for a delegation or government flight out of Río Hato?+

A delegation order is priced by menu and by how many trays are cleared by protocol, so a sealed, traceable dinner for a large party costs more than a cold fruit and sandwich service for the same headcount. Security staff and accompanying officials usually add trays that were not on the first list. Send us the manifest and the protocol requirements and we price the real tray count, with crew meals shown as their own line.

What lead time do you need at MPSM when weather decides departures?+

Orders at Río Hato are simple to place once you send the tail and the slot, and last-minute orders are handled. Río Hato is exposed to afternoon rain in the wet season, so a departure can slide by hours; tell us the window rather than a fixed time and we hold hot items back so nothing spoils on a delayed apron.

What are the customs rules for food on a government flight into Panama?+

Panama controls meat, fruit and dairy on international arrivals, and an official party does not exempt the galley from inspection. Food already boarded abroad may be taken or sealed by customs. For a delegation flight we recommend ordering locally at Río Hato so trays are not caught, and we note anything sealed on the way in for the inspector.

Can you bring food onto the aircraft at Río Hato in the rainy season?+

You can, but the same customs limits on meat, fruit and dairy apply, and humid heat on the apron shortens how long anything stays safe. Most crews order locally and keep cold items in the drawer with ice packs. If you carry your own, tell us so we do not duplicate a course.

Is catering part of a charter on a government flight into Río Hato?+

No. Catering is not part of the charter, even on a delegation or government movement: you order it separately and it is invoiced on its own, like any order. Give us the tail, the slot and the cleared menu, and we deliver to the aircraft through your handling agent.