Private Jet Catering at Enrique Malek International Airport (MPDA / DAV), David
DAV has limited on-site catering infrastructure—your private jet catering for David requires advance notice and coordination with the kitchen preparing your order, typically 48–72 hours ahead of departure.
He sources Pacific corvina and highland coffee from Chiriquí suppliers who deliver directly to the San José kitchen, then builds menus around dishes that travel well over the journey—ceviche in chilled packs, vacuum-sealed proteins for galley reheating, and fruit platters that hold their texture under refrigeration. On sectors departing for Central or North America, these items remain stable for six to eight hours without flavour loss, giving your crew flexibility in service timing and your passengers the quality expected from private jet catering prepared by a chef who understands both the product and the route.
Lucia Laurent is a classically trained Private Jet Chef who brings refined culinary artistry to high-altitude dining. With expertise spanning French technique and contemporary global cuisine, she crafts bespoke menus that transform each flight into an exceptional gastronomic experience.
Twelve departures a week set the rhythm: production is timed to the slot list, and lead time is longer here than at a field with on-site kitchens. To order private jet catering for a departure from DAV, send your brief forty-eight hours ahead where possible; late changes are taken up to the point the order is packed. A private jet catering quote comes back with portioning per seat, reheating steps per aircraft galley, and allergen labels on every item. Delivery is synchronised with fuelling and pre-flight checks.
Jet catering David: kitchen to cabin
David sees limited on-site infrastructure—private aviation catering at DAV requires advance notice and coordination with your handler before slot confirmation. The kitchen preparing your order operates to the same documented protocols as every facility in the network: sealed cold rooms, separate allergen zones, and plating timed to your departure window. Each tray is sealed after assembly, labeled with full ingredient disclosure, and held under cold-chain control until handover. For business aviation catering at DAV, lead time matters: confirm your menu forty-eight hours ahead where possible, earlier if the brief includes allergen restrictions or specialist dietary requirements.
Private jet catering menu at Enrique Malek International Airport
For a departure from DAV, you may order continental breakfast with pastries and sliced fruit, cold plates that hold across a six-hour leg without wilting, mains designed to reheat in a galley oven at cruising altitude, and crew meals packed on the same order. Each dish is portioned per seat, labelled with its literal allergen content—gluten, dairy, shellfish, tree nuts—and sealed in tamper-evident packaging that meets cold-chain and handling standards your crew expects.
Served cold, holds four hours without refrigeration, contains fish and may contain mustard in the dressing.
Reheats in a galley oven at 160 °C for twelve minutes, gluten-free, contains no declared allergens beyond poultry.
Served at cabin temperature, holds eight hours, contains gluten, dairy, egg, and tree nuts; slice individually wrapped.
Three of the dishes the Enrique Malek 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 Enrique Malek International Airport
Airside delivery for VIP and charter flights at DAV
A chilled grain salad packed in a sealed container at 04 °C crosses the ramp in a temperature-controlled vehicle, reaches your FBO, and is handed to cabin crew ninety minutes before pushback. VIP flight catering and charter flight catering share the same airside run, each order labelled by tail number and departure slot. For wide-body cabins, a high loader serves the galley door at height, confirmed at the time you place the order. On sectors longer than eight hours, plated mains reheat in the galley oven without drying; crew meals follow the same hold-and-reheat logic, packed separately.
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FBOs and handling agents at Enrique Malek 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.
- MAPIEX
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
Inflight menu planning for departures from DAV
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.
“Ordering catering in for DAV / MPDA was simple. Great communication and excellent quality.”
“We regularly operate in via MPDA. Fast replies, smooth ordering and reliable service.”
Private jet catering at Enrique Malek International Airport — questions
We deliver inflight catering at MPDA to the primary handling agents serving private aviation, coordinating airside access and handover through the FBO assigned to your flight. If you're working with a specific operator, share their details when you place your order and we'll confirm delivery protocols directly. See the FBOs and handling agents at Enrique Malek International Airport →
Lead time depends on menu complexity, current kitchen load, and road conditions between San José and David. For straightforward cold service—platters, sandwiches, breakfast baskets—we can often accommodate same-day requests if the order reaches us early. Hot entrées and multi-course menus require additional preparation time; contact us as soon as your departure slot is confirmed.
Yes. We prepare gluten-free, dairy-free, vegan, kosher-style, and low-FODMAP menus using separate utensils and labelled storage in our San José kitchen. Every container is marked with allergen information and packed separately when cross-contact risk exists. Provide dietary details when you order, and we'll build a menu that meets your passengers' needs without compromise.
High-loader access for aviation catering at MPDA is arranged through the handling agent and confirmed at the time of order, depending on equipment availability and aircraft type. For most private jets operating from David, galley-door or planeside handover is standard; we'll coordinate the appropriate method once your tail number and FBO are known.
Reach out with your departure date, estimated time, passenger count, and any dietary requirements. We'll send a tailored menu, confirm delivery timing with your FBO, and coordinate airside access at Enrique Malek International Airport. Once you approve the menu, we'll schedule production in San José and dispatch the order to arrive before your boarding window.
Private jet catering at Enrique Malek International Airport — one message away.
Send your flight brief now — the David kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →