Private Jet Catering at Captain Pedro Canga Rodríguez International Airport (SPME / TBP), Tumbes
A single order across your fleet, consolidated private jet catering for TBP in Tumbes, and high-loader capability where available—so you can manage multiple departures without chasing separate suppliers for each tail.
Cabin crew and handling agents working TBP departures typically plan orders around weekday business traffic and weekend leisure peaks, with delivery windows timed to pre-flight checks. Mei Garcia prepares each menu to the seat count, galley type, and leg duration you specify, then briefs drivers on handover time and ramp access. You reach the same contact throughout, from the first query to the aircraft door, so changes and confirmations stay in one thread. The kitchen adapts to what the market offers each week, with alternatives proposed where a first-choice ingredient is unavailable.
Mei Garcia is a classically trained Private Jet Chef specializing in contemporary Asian-fusion cuisine with refined French techniques. Her culinary artistry transforms high-altitude dining into memorable gastronomic experiences, seamlessly blending bold flavors with elegant presentation for discerning travelers.
You no longer need a separate supplier list for each departure point. To order private jet catering for TBP, one contact covers the fleet and every airport we cover, with lead time confirmed when you request a private jet catering quote. Typical notice is twenty-four to thirty-six hours, though earlier orders allow greater menu flexibility. Late changes are absorbed where production schedules permit. Delivery runs are synchronised with your fuelling window, and crews receive oven capacity and refrigeration guidance specific to the airframe. One order, one contact, one delivery.
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Jet catering Tumbes
The kitchen preparing your private jet catering operates within commercial range of Captain Pedro Canga Rodríguez International Airport, with dedicated cold rooms and separate stations for pastry and garde-manger work. Production is timed to your departure slot: hot dishes finish fifteen minutes before seal, cold assemblies move straight from refrigeration to insulated transport boxes, and each container is labelled with contents, allergen flags, and assembly time. Same-day capacity exists when the order reaches the chef before the morning production window closes. Every dish is portioned to the passenger count you provide, and backup crew meals are added without separate invoicing. The kitchen holds city health certification and follows HACCP protocols from receipt of goods through final handover.
Private jet catering menu at Captain Pedro Canga Rodríguez International Airport
Breakfast leaves with pastries, sliced fruit, and yogurt portions sealed and labelled. Cold plates—cured meat, cheese, salad leaves—hold across a four-hour sector without reheating. Mains reheat in a galley oven at 160°C for twelve to fifteen minutes and are portioned per seat. Crew meals travel on the same order, packed separately and marked. Every item carries literal allergen labelling: gluten, dairy, nuts, shellfish, and sulphites where present. The kitchen prepares what you specify, not what a printed card suggests.
Served cold, holds four hours under refrigeration, contains fish and may contain traces of sesame.
Reheats in a galley oven at 160°C for twelve minutes, contains celery and may contain gluten.
Served at cabin temperature, holds six hours, contains dairy, eggs, and gluten.
Three of the dishes the Captain Pedro Canga Rodríguez 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 Captain Pedro Canga Rodríguez International Airport
Airside delivery and flight catering operations at SPME
TBP handles a mix of charter and owner-operated traffic, with peaks around business hours and leisure departures at weekends. VIP flight catering and charter flight catering are delivered on the same airside run, timed to your slot. Badged drivers transfer temperature-controlled loads to your FBO or ramp-side at the aircraft door. High loader capability is confirmed at the time of order for larger cabin types requiring galley-height access. Handover aligns with fuelling and pre-flight checks, with crew briefed on oven cycles and refrigeration limits per airframe.
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Seasonal aviation catering at TBP
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.
“I placed a short-notice order for SPME in Peru. The response was quick, the food looked great and delivery stayed on schedule.”
“For a last-minute flight at TBP / SPME in Peru, the team responded immediately and delivered exactly within the requested window.”
Private jet catering at Captain Pedro Canga Rodríguez International Airport — questions
We deliver to the general aviation terminal and coordinate with your handling agent for stand-side handover. Inflight catering at SPME can also be passed directly to crew when the aircraft is accessible and your handler confirms clearance. If you're using a specific FBO service provider, share that detail when you order and we'll liaise on timing.
Same-day orders are workable when the request reaches the chef before the morning production run closes, typically before 06:00 local time for a mid-morning departure. Cross-border paperwork adds a margin, so earlier notice improves reliability. We'll confirm feasibility as soon as you submit the flight details.
Yes. Each menu is built to your passenger manifest: gluten-free, dairy-free, nut-free, vegetarian, vegan, kosher-style, halal-style, or other restrictions. Every tray is labelled with allergen flags and ingredients, and the chef maintains separate prep surfaces for high-risk items. Let us know the requirements when you place the order.
High-loader capability depends on ramp equipment availability at the time of your departure. We coordinate with ground handling to confirm whether a loader or belt-loader is on stand for aviation catering at SPME. For most light and mid-size jets at this airport, cabin-door handover is standard; larger aircraft are assessed case by case.
Submit your request with tail number, departure time, passenger count, and any dietary notes. The chef will confirm the menu, prepare the order in Guayaquil, and arrange border clearance and airside delivery to your stand. You'll receive a final manifest and temperature log at handover.
Private jet catering at Captain Pedro Canga Rodríguez International Airport — one message away.
Send your flight brief now — the Tumbes kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →