Private Jet Catering at Juan Santamaría International Airport (MROC / SJO), San José (Alajuela)
Crew completing cabin checks at SJO receive inflight catering portioned to seat count and galley layout—individual trays, sharing platters, or trolley-ready formats adapted to your aircraft configuration for San José (Alajuela) operations.
The cabin crew no longer chases separate suppliers for each leg or re-plates supermarket trays an hour before boarding. Viktor Rossi cooks every order for SJO departures, answers directly when the passenger count changes, and adjusts portioning when the aircraft type is swapped. Allergen labelling is literal, reheating instructions are tested per galley model, and cold items are packed to hold across the flight time you specify. One kitchen, one contact, and no gaps between the order and what boards.
Viktor Rossi brings classical European culinary training and two decades of fine dining expertise to private aviation. Specializing in contemporary French-Italian fusion cuisine, he crafts sophisticated menus that honor traditional techniques while embracing modern presentation and bold, refined flavor combinations.
Individual trays fit single-aisle galleys; family-style platters suit larger cabins with counter space for service. Each format is portioned per seat count and labelled for allergens. To order private jet catering, send your departure time, passenger count, and any dietary restrictions; a private jet catering quote returns within two hours. Lead time is typically twelve hours for cold menus, eighteen for hot mains that require oven finishing. Late changes are absorbed where production has not yet closed. Delivery runs are timed to your slot, and crews are briefed on oven capacity and refrigeration limits per aircraft type.
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Jet catering San José (Alajuela) for SJO departures
Your crew specifies the cabin layout, and the kitchen preparing your order adapts every tray, platter, and portion accordingly. Private aviation catering for SJO is built around individual service—sealed trays labelled by seat, family-style platters sized to galley width, and portioning that matches your manifest. The facility works with cold rooms dedicated to inflight work, a pâtisserie post for same-day baking, and garde-manger stations timed to your departure slot. Every dish is plated, sealed immediately, and moved under documented cold-chain control. Allergen protocol appears on each label. Business aviation catering here responds to narrow-body galleys, wide-cabin trolley fit, and single-aisle service flow—format follows function, and the kitchen adjusts portion count, plate size, and packaging to what your cabin can actually handle on departure from Juan Santamaría International Airport.
Private jet catering menu at Juan Santamaría International Airport
Breakfast trays with pastries, sliced fruit, and hot items packed separately for galley reheating. Cold plates built to hold across a four-hour leg: cured fish, grain salads, and vegetables that do not wilt. Hot mains portioned in oven-safe containers, reheating instructions printed on each lid. Crew meals on the same order, labelled separately. Every item carries literal allergen marking: dairy, gluten, shellfish, nuts. Portioning matches your seat count; nothing is packed in bulk without a clear service plan.
Served cold, holds four hours under refrigeration, contains fish and sesame.
Reheats in a convection oven at 160°C for twelve minutes, contains dairy.
Served chilled, holds six hours, contains dairy and egg.
Three of the dishes the Juan Santamaría International Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.
See the full menu →Every item is packed with reheating and plating notes for your cabin.
Ramp delivery and handling at Juan Santamaría International Airport
Airside delivery and galley loading at Juan Santamaría
When your aircraft is on stand, badged drivers deliver VIP flight catering and charter flight catering directly to the ramp or to your FBO. Temperature-controlled vehicles hold the cold chain from the kitchen preparing your order to handover at the galley door. High loader access is confirmed at the time of order for larger cabin types, reaching galley doors at height without manual lifting. Delivery timing is set by you: aligned with fuelling, pre-flight checks, or a revised slot. Charter operators and owner flights are served on the same airside run, packed to the same standard.
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FBOs and handling agents at Juan Santamaría International Airport
We deliver to the FBO or handling agent you nominate. Tell us which one when you order — we coordinate the handover directly with them.
- Signature Aviation
- Universal Aviation
- Zone
- General Aviation Terminal (GAT)
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
Flight catering adapted to departure schedules at SJO
Beyond catering
The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.
Cabin arrangements delivered with the catering, conditioned to last the flight.
Sourced to your list, chilled or cellared, ready to serve.
Cabin linen and crew pieces collected, laundered, returned pressed.
China, glassware and galley equipment washed and repacked between legs.
Your equipment and stock held at the kitchen until the next leg.
Pantry staples and fine grocery restocked for the days ahead.
One brief, one delivery — a reply typically within 30 minutes.
“Very smooth service in Costa Rica at Juan Santamaría International Airport (SJO). Clear updates, quality catering and everything packed correctly for the galley.”
“Coordination for MROC in Costa Rica was straightforward. One clear contact, fast confirmation and no operational issues.”
Private jet catering at Juan Santamaría International Airport — questions
We deliver inflight catering at MROC to the general-aviation apron and coordinate with your nominated handling agent; Juan Santamaría has consolidated FBO facilities on the north side of the field, and our drivers know the access protocols. Confirm your handler's name when you place the order so we can liaise on slot timing and ramp position. See the FBOs and handling agents at Juan Santamaría International Airport →
Same-day orders are typically possible if confirmed before 10:00 local time for afternoon departures; morning slots require order placement the previous evening. Lead time depends on menu complexity, passenger count, and current kitchen load, so we recommend reaching out as soon as your flight plan firms up.
Yes. We prepare gluten-free, dairy-free, vegan, kosher-style, and low-FODMAP menus in separate prep zones, label every container with ingredient and allergen data, and include reheating instructions where applicable. Provide full details—including severity and cross-contact tolerance—when you order so our chef can plan the workflow safely.
High-loader capability for aviation catering at MROC is available where your FBO or handling agent confirms equipment at the time of order. It isn't resident infrastructure, so we arrange it through the handler and factor the setup window into delivery timing. Request it when you file handling so the equipment is reserved for your slot.
Send your departure time, passenger count, dietary requirements, and preferred menu by email or through your handling agent's catering portal. Include tail number, FBO or ramp location, and any galley limitations. We'll confirm the menu, issue a manifest, and coordinate delivery timing with your handler and flight crew before wheels-up.
Private jet catering at Juan Santamaría International Airport — one message away.
Send your flight brief now — the San José (Alajuela) kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →