Weekend departures and daylight leisure legs shape the rhythm at Marathon; your inflight catering order is timed to match that schedule, prepped in a dedicated kitchen and delivered airside to MTH with full cold-chain control.
A field with short handling hours and no resident caterer means the order must travel in, and Tariq Laurent plans each MTH departure around that constraint. Lead time is longer than at a primary hub, but the kitchen adapts production to your slot, not the reverse. Tariq answers directly, adjusts for late changes where the calendar allows, and ensures that cold-chain integrity holds from pack to galley door. You order for Marathon; he cooks to the sector you fly.
Tariq Laurent brings refined culinary artistry to private aviation, blending classical French techniques with contemporary global influences. His expertise in crafting sophisticated menus within galley constraints ensures exceptional dining experiences at altitude, where precision and elegance define every dish.
Portioned and labelled to the seat count you specify, each order leaves the kitchen preparing your order on a timeline matched to your departure slot. MTH sees fewer daily movements than a primary hub, and production runs reflect that rhythm—weekend charter peaks and seasonal traffic shape the week. Lead time is typically forty-eight hours; late changes are absorbed where the production calendar allows. To order private jet catering, send your departure time, passenger count, and dietary requirements; a private jet catering quote follows within two hours.
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Weekend charters and seasonal traffic shape the departure rhythm at Florida Keys Marathon International Airport, yet your inflight catering order follows a tighter clock: the kitchen preparing your menu works to your slot, not the pattern. Business aviation catering at MTH is timed from plating backward—proteins finished within the two-hour window, garde-manger already plated, pâtisserie sealed and labelled before the van leaves. Cold rooms hold your order at controlled temperature until handover. Same-day capacity means you can confirm mid-morning for an afternoon departure; the team matches production pace to your schedule. Every tray carries documented allergen protocol, every seal closes after final inspection.
Breakfast trays ready at first light, cold plates that hold across a transatlantic leg, mains designed to reheat in a galley oven without loss of texture, and crew meals packed on the same order. Every item is portioned per seat, allergens labelled in plain language, and packed to travel. You specify the service sequence, and the kitchen adjusts timing and temperature hold accordingly.
Served chilled with mustard sauce; seasonal availability October through May, ideal for cold service.
Individual portions with graham crust; holds under refrigeration and serves well at cabin temperature.
Locally caught; pan-seared or grilled, plated cold for immediate departure or reheated galley service.
Three of the dishes the Florida Keys Marathon 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.
VIP flight catering and charter flight catering are delivered airside at MTH by badged drivers in temperature-controlled vehicles, to your FBO or ramp-side at the aircraft door. Florida Keys Marathon International Airport has limited on-site catering infrastructure, so advance notice secures your slot. High loader capability is confirmed at the time of order for cabin types that require galley access at height. Handover is timed to your fuelling schedule and pre-flight checks, with cold-chain integrity maintained throughout.
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We deliver to the FBO or handling agent you nominate. Tell us which one when you order — we coordinate the handover directly with them.
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
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.
Miami Grand Prix in May, Art Basel Miami Beach in early December, and Miami International Boat Show in February funnel repositioning flights and charter legs through Florida Keys Marathon International Airport as crews stage for island layovers or avoid congested South Florida airspace. The apron tightens, PPR windows compress, and high-loader availability drops as handling agents prioritise larger aircraft. If you're departing MTH during these weeks, place your private jet catering order two days ahead to secure kitchen capacity and lock a delivery window that won't conflict with peak fuel-truck queues or simultaneous arrivals on the single active ramp.
During Miami Grand Prix week, expect increased transient traffic and tighter apron availability at MTH as operators stage repositioning flights to avoid mainland congestion. Confirm parking and fuel slots with the FBO well ahead.
Very high premium demand
Marathon typically experiences moderate spillover traffic from Art Basel Miami Beach during the event week, with increased transient movements and tighter apron availability. Confirm parking and handling arrangements with the FBO early, as slots may require coordination.
Through Art Basel week, private jet catering orders stack in tight morning and evening windows—fifteen to twenty departures where the schedule normally spreads six. Business aviation catering production shifts forty-eight hours forward; we batch-prepare gallery reception menus and pre-plate when the brief allows, then hold crew meals separately to protect lead times when your slot moves.
During the Miami International Boat Show, expect increased transient traffic at Marathon with tighter apron availability and extended handling coordination times. Prior permission recommended as FBO capacity reaches seasonal peak throughout the event week.
Hot plated meals and branded catering boxes close forty-eight hours ahead during February; multi-day charters often request crew meals in volume. Private jet catering orders placed inside twenty-four hours are limited to cold formats and beverages—business aviation catering lead times tighten as exhibitor movements peak midweek.
Periods shift year to year — confirm the date with us when you order.
“Ordering catering in for MTH / KMTH was simple. Great communication and excellent quality.”
“We regularly operate in via KMTH. Fast replies, smooth ordering and reliable service.”
We coordinate inflight catering at KMTH with the primary FBO handling transient business aviation, confirming ramp access and door position at the time you place your order. If you're using a specific handler or parking on the general-aviation apron, share those details when you book so our driver can route directly to your aircraft. See the FBOs and handling agents at Florida Keys Marathon International Airport →
Same-day requests are often feasible for cold menus and reheatable entrées, depending on ingredient stock and kitchen load that morning. We recommend ordering the day before to secure your first-choice selections and align plating with your departure slot, particularly during high-season weekends when Marathon sees heavier traffic.
Yes. Gluten-free, dairy-free, nut-free, vegetarian, vegan, kosher-style, and low-sodium requests are handled as separate prep to avoid cross-contact. Each container is labelled with its contents and the eight major allergens present, and we include reheating guidance where applicable. Share all requirements when you order so Pablo can plan ingredient substitutions and dedicated station time.
High-loader capability for aviation catering at KMTH is confirmed at the time of order, subject to FBO equipment availability and your aircraft door height. Not all visits require a loader—most mid-cabin jets board via built-in stairs or a small step-stand—but we arrange it in advance for larger aircraft when you notify us during booking.
Contact us with your departure date, slot time, passenger count, and any dietary restrictions. We'll confirm menu options, coordinate with your handler or FBO for ramp access, and schedule delivery to arrive after your pre-flight checks are complete. You'll receive a final confirmation with the driver's contact details and estimated planeside time.
Send your flight brief now — the Marathon kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →