Private Jet Catering at Marcos A. Gelabert International Airport (MPMG / PAC), Albrook
Flight crews operating long sectors from PAC count on inflight catering that holds over time—plated meals for second service, cold-chain discipline, and crew provisions scheduled with your Albrook departure in mind.
Gelabert International Airport, and covers both platforms with separate production and delivery schedules. For aviation catering at PAC, Lucia adjusts timing to the airport's daytime operating hours and the mix of charter, executive shuttle, and positioning flights that dominate the ramp. She builds menus around corvina and other Pacific catch that arrive daily from coastal suppliers, portioning ceviche into single-serve jars that hold temperature and acidity balance through pre-flight holds and short regional sectors. Lucia packs hot dishes—braised beef, sancocho, arroz con pollo—in vacuum pouches designed for fast galley reheat, ensuring texture and moisture survive turbulence and cabin pressure shifts on flights to Medellín, San José, and beyond.
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.
Aviation catering in Albrook follows the rhythm of Marcos A. Gelabert International Airport's predominantly daytime schedule, with most departures concentrated between 07:00 and 18:00 local time. Morning departures—often positioning legs to Tocumen or regional charters to Costa Rica—drive early kitchen starts, with plating completed and sealed by 05:30 to allow airside transfer and cabin loading before first light. Weekend traffic peaks with leisure charters to beach destinations and island hops, requiring flexible production windows and close coordination with handling agents who manage multiple turnarounds on tight apron space. We sync delivery runs with fuelling and pre-flight checks, ensuring catering arrives after aircraft cleaning but before final crew boarding. Flight attendants receive a brief on galley capacity, oven wattage, and refrigeration limits specific to the aircraft type, so service timing aligns with sector length and passenger expectations.
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Jet catering Albrook
Crew planning a ten-hour sector from PAC understand that business aviation catering must hold its form and flavour across time zones. The kitchen preparing your order builds every plate with cruise duration in mind: cold dishes sealed immediately after plating, hot items timed to your departure slot and packed in insulated containers that maintain temperature through extended flight. For long-haul private aviation catering, second-service components are labelled separately, enabling your cabin crew to serve a structured sequence without reheating risk. Garde-manger and pâtisserie posts work to documented allergen protocols, and every label carries batch traceability.
Private jet catering menu at Marcos A. Gelabert International Airport
Order breakfast pastries that hold through a morning departure, cold plates built to last a transatlantic leg, mains that reheat in any galley oven, and crew meals portioned separately on the same invoice. Every item carries literal allergen labelling—dairy, gluten, shellfish, nuts—so the cabin crew can answer passenger questions without calling the ground. Dishes are packed in single-service portions or family-style trays, depending on your seat count and service flow.
Served cold, holds six hours under refrigeration, contains fish and may contain traces of sesame.
Reheats in a galley oven at 160 °C for eighteen minutes, contains celery, holds texture over reheating.
Served at cabin temperature, holds eight hours, contains gluten, dairy, and egg.
Three of the dishes the Marcos A. Gelabert 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 Marcos A. Gelabert International Airport
Airside delivery at Marcos A. Gelabert International Airport
All catering transfers into Marcos A. Gelabert International Airport move through controlled airside access, with badged drivers and refrigerated vans maintaining 2–4 °C from kitchen to ramp. We coordinate with the FBO handling your flight to confirm delivery protocol—some operators prefer handover at the terminal, others request planeside transfer when apron security and slot timing allow. For larger cabin configurations, high-loader service is available where ground support equipment is confirmed at the time of order; we pack catering in stackable, sealed containers that fit standard trolley formats and can be lifted efficiently without compromising cold-chain integrity. Drivers carry proof of temperature log and content manifest, and brief the lead flight attendant or ground coordinator on hold times, reheat instructions, and allergen flags before departing the ramp.
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FBOs and handling agents at Marcos A. Gelabert 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
- AEROSUPPORT FBO
- 3K AVIATION SERVICES INC. FBO
- PANAMA JET CENTER
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
Inflight catering Albrook with local sourcing
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 Marcos A. Gelabert International Airport (PAC) was simple. Great communication and excellent quality.”
“We regularly operate in via Marcos A. Gelabert International Airport (PAC). Fast replies, smooth ordering and reliable service.”
Private jet catering at Marcos A. Gelabert International Airport — questions
We deliver inflight catering at MPMG to any FBO or handler coordinating your flight, including direct planeside transfer when ramp access and timing are confirmed in advance. Specific arrangements are finalised once we receive your flight details and preferred delivery protocol. See the FBOs and handling agents at Marcos A. Gelabert International Airport →
Same-day orders are accepted when kitchen capacity and delivery windows align with your departure slot. Notice requirements depend on menu complexity, passenger count, and airside access coordination. Contact us with your ETD, and we'll confirm feasibility in real time.
Yes. We prepare gluten-free, dairy-free, nut-free, vegetarian, vegan, kosher-style, and halal-style menus, with every item labelled for the top fourteen allergens. Provide dietary details when you place your order, and we'll confirm ingredient sourcing and cross-contact mitigation for your flight.
High-loader service for aviation catering at MPMG is available where ground support equipment is confirmed at the time of order. We pack catering in stackable, sealed containers suited to trolley formats and coordinate with your handler to ensure safe, efficient loading for larger cabin configurations.
Contact us with your departure time, passenger count, and any dietary requirements. We'll propose a menu, confirm delivery timing with your FBO or handler, and seal your private aircraft catering under temperature control for transfer to the ramp. You'll receive a final manifest and hold instructions before wheels-up.
Private jet catering at Marcos A. Gelabert International Airport — one message away.
Send your flight brief now — the Albrook kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →