Catering to your aircraft in Ponce.
On the apron at Ponce, light jets and midsize cabins come and go in warm, steady weather. Private jet catering here is packed for a drawer or a small oven, labelled by seat and restriction, and delivered to your FBO or 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.
Ponce and the south coast of Puerto Rico cook differently from San Juan: slower, heavier on pork, rice and root vegetables. A private jet menu built here starts from that table. Pernil, the slow-roasted shoulder, carves well from a hot box, so it goes on the inflight menu as a carved dish with its pan juices in a separate pot. Mofongo is mashed plantain and does not wait well, so we pack it as a base you re-plate and finish with the garlic broth on the side.
Private jet food from Ponce leans on what the south coast grows. Mango, guava, passion fruit and soursop turn into chilled cups, sorbets and fruit boards. Our local specialities travel as cold private jet platters: sliced fruit, cheeses, cold cuts, and alcapurrias or pasteles held for the oven. Tostones keep best double-fried and packed dry, so they ride in their own box. For Ponce the private jet menu is simply this: Puerto Rican comfort, packed for a galley and re-plated by you.
Local specialities for Ponce and the wider south coast are built to hold. Arroz con gandules rides in a tray, pernil is sliced and kept apart from its sauce, and bacalaítos are packed to crisp in the oven. Gourmet inflight meals from here often include a coffee course, because Puerto Rican mountain coffee is grown inland of Ponce. The private jet menu pairs it with quesitos, light pastries that suit a short sector. Private jet food, packed to the passenger count, stays honest to the island.
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.
At 29 feet above sea level, Mercedita is a warm-weather airfield where plantains, pork and mango set the tone for the menu. Private jet catering at TJPS is packed for the galley you actually have, from a light jet's drawer to a larger cabin's oven. Our inflight catering and in-flight catering come marked by seat. Aviation catering and business aviation catering reach the FBO or your handling agent. Executive jet catering suits corporate trips, diplomatic flight catering suits protocol flights, and cabin crew meals are ordered with the trip.
A typical Ponce trip is a corporate jet arriving from the mainland or a charter flight catering for a family heading to the south coast. Business jet catering and corporate jet catering here are planned around a short ground time and a light galley. VIP flight catering, charter flight catering and luxury inflight catering can all be built by a private jet chef into a bespoke menu, written for this cabin and this crew.
Official and diplomatic travel through Ponce is rare but real, and government flight catering follows its own path. Head of state flight catering and state visit aircraft catering are agreed with the protocol side before cooking starts. VIP aviation catering keeps every dish traceable, and nothing is left to chance at the apron.
Special meals for Ponce departures start from the local kitchen: pork and shellfish are everywhere here, so kosher and halal dishes are cooked on separate boards and packed in their own sealed boxes, marked by seat. Vegan and gluten free meals lean on rice, beans, plantain and root vegetables, which suit the island naturally. Allergen free orders flag peanuts and shellfish, common in local sauces, and kids meals stay simple: rice, chicken, fruit.
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.
For a crew on a short Mercedita turnaround, crew meals are ordered with the trip, on request and invoiced with the rest. Flight crew meals are boxed, pilot meals can differ for each pilot, and crew catering is separate from the guest trays. Cockpit meals travel as crew meal boxes, and different meals for pilots are packed apart on demand.
FBO catering at Mercedita is a handover to the FBO team or your handling agent, at the general aviation terminal or the aircraft door. Catering delivery to the FBO is arranged with the slot, and ground handling catering is coordinated with your handling agent so access is clear. Handling agent catering runs the same way for every tail.
Aircraft type decides how the load is handled at Mercedita. Light and midsize jets take galley catering by hand to the door; a larger cabin may need airside catering delivery with a high loader, arranged through your handling agent. Aircraft provisioning on the south coast of Puerto Rico is therefore a question of type, door height and galley layout, which we ask for at the start of the order. Tell us the aircraft and what its galley holds, and we pack to that.
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.
Mercedita International Airport serves Ponce on the south coast of Puerto Rico, with airport catering available for the general aviation ramp. It is a field with FBO services, ground handling services and a runway suited to light and midsize business aircraft.
Business aviation hub is too strong a phrase for Mercedita, but it is a steady stop for private jet charter into the south of the island. Inflight catering and in-flight catering are routine here, and aviation catering and business aviation catering follow the same handover. Executive jet catering suits corporate trips, diplomatic flight catering suits protocol flights, and cabin crew meals are ordered on request.
Puerto Rico is US territory, so food bought on the island moves within the US system, but customs and agricultural rules apply on international legs. Fresh fruit, meat and dairy are the products most often checked. For your order, we ask for the next destination and adjust the menu to keep it clean.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at PSE, I coordinated prawn salad and small fruit plates for 11 guests and explained our concerns about several individual meal preferences. The Galley Girls updated the salads in the written order and sent back a confirmation that clearly showed our amendments. I would discuss in-flight catering with them again, especially when cabin service sequence needs careful coordination. The note about the snack boxes was easy to spot, and we could brief the rest of the team quickly.”
“It was the packing plan I cared about at Mercedita International Airport, with 4 servings of roasted chicken and seasonal vegetables and two separate meal services to consider. The order made vip inflight catering feel manageable because the galley preparation had been considered beforehand. We discussed the dimensions before confirming; The Galley Girls grouped the canapés into separate meal boxes that were easy to handle. I could hand the breakfast portions to a colleague with a short explanation instead of unpacking the whole order.”
“On this departure from TJPS, 3 passengers had chosen prawn salad and small fruit plates, and a short ground stop needed to be reflected in the order. For private jet catering, that attention to crew briefing made the order noticeably easier to manage. We described our serving sequence to The Galley Girls and asked for the starters to be packed accordingly. The sandwiches were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
Mango and guava are in season at some times of year and not others, and that shifts the figure more than people expect. Private jet catering at Mercedita is priced per dish, not per tray, so a seasonal fruit board stays modest while a roast and sides for a large party does not. We quote on the real menu.
Empty positioning legs into Mercedita often get ordered late, and that is fine here. The south coast has produce close at hand, the customs picture is short for a repositioning, and last-minute orders are handled. Give us the slot and your handling agent's details.
Local products ordered at Ponce are bought in Puerto Rico, so they are already inside the US system. The customs question arises on the next leg: carrying fresh fruit or pork onward to a foreign destination may be restricted. We flag this when we know your route.
You can carry your own food, but on an international arrival customs may take interest in fresh fruit, meat and dairy. For a short repositioning with no passengers, many crews order crew meals rather than carry them, so nothing has to be declared or discarded.
No. Catering is not part of the charter: the charter price covers the aircraft, and the pernil, plantain and guava you choose for TJPS are ordered from us directly and invoiced as their own line, so you keep control of the menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
