Private Jet Catering at Eloy Alfaro International Airport (SEMT / MEC), Manta
Order changes reach the kitchen typically until four hours before your scheduled departure from Manta MEC. Inflight catering adjustments—passenger count, menu swap, or dietary add—are absorbed on your schedule, not ours.
MEC orders are handled by Pablo Garcia, who runs the production schedule for departures from Manta and answers directly when you call. He times the market run to the morning departure peak, portions crew meals separately from passenger service, and confirms oven compatibility before a hot dish is added to the order. One kitchen, one contact, one delivery per aircraft—whether you operate a single leg or charter flight catering across a fleet at every airport we cover.
Garcia composes crew meals and passenger service from a single prep: the same ceviche base that travels cold in sealed containers for the galley becomes a plated first course with separate garnishes held at temperature. Timing follows the flight plan rather than the stove, with cold-built dishes that gain complexity from layered acid, salt and texture. The approach keeps preparation contained and service flexible across cabins.
The departure slot list shapes the production schedule. You order private jet catering typically forty-eight hours before wheels-up; a same-day request is absorbed where the slot and the brief allow, though a private jet catering quote will reflect the tighter window. Late changes—one fewer passenger, a dietary restriction added after the first brief—are taken up to the morning of departure on your schedule. Delivery is timed between fuelling and pre-flight checks. The crew is briefed on oven capacity and refrigeration limits for the aircraft type before the order is packed.
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Jet catering Manta
Order windows remain open longer than you might expect for private aviation catering at Eloy Alfaro International Airport (MEC). The kitchen preparing your order typically accommodates same-day requests when notice arrives before mid-morning, and last-minute adjustments—passenger count, a dietary restriction flagged two hours out—are absorbed without rescheduling the departure slot. Business aviation catering here is timed around your flight plan, not a fixed production cycle. Cold rooms hold prepped components until the final plating window; sealing happens immediately after assembly, and every label carries documented allergen protocol.
Private jet catering menu at Eloy Alfaro International Airport
You order breakfast trays for an early departure, cold plates that hold across a six-hour leg, mains that reheat in a galley oven, and crew meals on the same ticket. Portioning is set per seat. Every item carries literal allergen labelling—fish, shellfish, gluten, dairy, nuts—so the cabin crew can answer a passenger question without opening a container. What can be ordered depends on what the season gives and what the aircraft galley can hold and serve.
Served cold, holds four hours under refrigeration, contains fish and may contain traces of shellfish.
Reheats in a galley oven at 160°C for twelve minutes, contains gluten in the jus reduction.
Served at cabin temperature, holds six hours, contains gluten, dairy, and egg.
Three of the dishes the Eloy Alfaro 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 Eloy Alfaro International Airport
Airside delivery and VIP flight catering at Eloy Alfaro
One order covers twelve aircraft on a charter programme or a single owner's fleet. VIP flight catering and charter flight catering both leave the same temperature-controlled van, badged through airside, delivered to your FBO or directly to the aircraft door at the time you set. High loader capability is confirmed at the time of order for large-cabin galley access where available. The driver who brings your order to the ramp is the same contact who took the brief. Cold chain is held gate to galley.
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FBOs and handling agents at Eloy Alfaro 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.
- JETHANDLING ECUADOR SA
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
Flight catering timed to departure patterns at MEC
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.
“The order for SEMT in Ecuador was confirmed quickly. Excellent presentation, good portions and a smooth handover to the crew.”
“The catering request at MEC / SEMT in Ecuador was processed without delay. Reliable communication and a result we could trust.”
Private jet catering at Eloy Alfaro International Airport — questions
We deliver inflight catering at SEMT to the general aviation ramp and co-ordinate directly with your handling agent or FBO representative. If you're using a specific operator on the field, share their contact details when you place the order and we'll confirm airside access and handover protocol before the day of departure. See the FBOs and handling agents at Eloy Alfaro International Airport →
Shortest notice depends on production availability in Guayaquil and road time to Manta. On a quiet weekday, we've turned orders in under four hours; during peak charter days, six hours is more realistic. Always call as soon as your slot is confirmed, and we'll tell you whether the kitchen can meet your departure.
Yes. Gluten-free, dairy-free, nut-free, vegetarian, vegan, and other restrictions are handled as separate prep lines with dedicated utensils and labelled packaging. Note the requirement when you order, and every affected dish will carry an allergen tag and ingredient list for your cabin crew to reference during service.
High-loader equipment for aviation catering at SEMT is available where the airport and handling agent confirm it at the time of order. We request it on your behalf for large-cabin aircraft, but final availability depends on ground-service schedules and cannot be guaranteed in advance. If the loader isn't available, catering is handed to your crew at the airstairs.
Call or email with your departure time, passenger count, dietary notes, and aircraft type. We'll confirm the menu, quote a delivery window based on your slot, and send a written confirmation with pack times and reheating instructions. If your departure moves, let us know immediately so we can adjust production and delivery timing without compromising cold-chain integrity.
Ready for your next departure from Eloy Alfaro International Airport?
Send your flight brief now — the Manta kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →