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Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Los Chiles, Costa Rica
Wide-body airline catering, VIP flight catering and private jet catering at Los Chiles (MRLC / LSL)
LSL (IATA) · MRLC (ICAO)
The 1300 m runway at Los Chiles takes narrow-body movements, and every rotation off it still needs inflight catering built for a wide-body cabin standard. AERO GOURMET runs in-flight catering here as a hi-loader operation, sealed at the kitchen and boarded straight to galley height without a stop at the foot of the aircraft.
1,300 m
Longest runway
Narrow-body
Largest aircraft handled
1
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Los Chiles
Wide-body inflight catering at MRLC / LSL
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering timeline, order to boarding, at Los Chiles, Costa Rica
Aircraft catering sealed from kitchen to galley at Los Chiles airport
Ramp access at Los Chiles is the variable every loading plan here is built around, not an afterthought fitted in once the food is ready. The apron sequencing on a single-runway field decides when a hi-loader can clear the galley door, so the catering uplift is timed against that window rather than against a fixed clock. Every cart leaving our kitchen for MRLC is tracked to that same apron slot, load by load.
Between our kitchen and the stand at Los Chiles sit screening, an escort through the airside gate, and whatever apron traffic the single runway is carrying that hour. We plan the galley catering uplift against the worst of those three, never the best case, so the chain of custody holds even when the apron is busy. Every seal is logged twice: once when the cart leaves the kitchen, once when the loading crew signs for it at the galley. The catering uplift itself only moves once both entries match.
One coordinator, one sealed cart, one signature at the galley door.
Pilot meals prepared for MRLC / LSL rotations
Cargo crew meals produced to the same standard at Los Chiles (LSL)
Airport catering for Los Chiles runs from a kitchen built to serve the ramp rather than a terminal counter, with hot production, pastry, a cold larder and a protocol line held under one roof. Every batch leaving that kitchen for MRLC is produced to HACCP standard and released only once its cold chain record is complete. That structure is what lets airport catering here move from a single-runway field to a wide-body specification without changing the standard between the two.
The team assigned to government flight catering at Los Chiles is the same named crew on every rotation, not a rotating pool drawn in as volume requires. Each member carries security clearance on file, sits on the access list for the ramp, and is trained to the household standards that travel with a sealed uplift. That continuity is what lets catering at LSL hold its documentation intact between one movement and the next.
VIP flight catering and dietary sets at Los Chiles
VVIP catering to a written specification at Los Chiles, Costa Rica
Menus at Los Chiles are built to the cabin and the mission first, and to the calendar second: a First cabin specification is not the tray set that goes into a main cabin box on the same rotation. Costa Rica's produce runs through the sourcing brief in general terms — dairy, fish, orchard fruit — worked into a rotation of dishes rather than fixed into one card. Inflight catering at MRLC is written to change week on week while the tray standard behind it stays constant. Every allergen, halal, kosher and medical set is documented per passenger and per cabin before the cart is sealed.
First & VVIP cabins
First and VVIP cabins at Los Chiles are plated to a written specification, with caviar and à-la-carte formats available on request rather than fixed to a set card. VIP flight catering here is filed against the standing order for that cabin, so a repeat rotation reads the same on the second visit as it did on the first.
Business cabins
Business cabins at LSL run a multi-choice hot service built to the galley fitted on board, boxed in oven-ready formats sized to that cabin. Crew meals and pilot meals travel in Los Chiles as separate cabin crew meals boxes, rostered against the flight deck and cabin crew counts rather than folded into the passenger load.
Protocol & dietary
Protocol and dietary requirements at Los Chiles are documented per passenger, covering halal and kosher sets and the full range of IATA special meal codes ordered against a rotation. Each set is produced on a line separate from the main cabin run and sealed before it leaves that line, which is how inflight catering here keeps a household or medical order distinct from the standard cart.
The three books
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Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
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Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
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Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
HACCP-compliant aircraft catering at Los Chiles airport
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at MRLC
Los Chiles operates a single runway at 1300 metres, which sets a narrow-body reference code across the field and keeps every rotation working to that airframe rather than to a mixed fleet pattern. That profile turns catering into a repetition problem more than a capacity one: the same stand pattern recurs rotation after rotation, so the discipline is in holding the specification constant, not in scaling for a peak wave.
Uplift for MRLC leaves our kitchen sealed and travels by ground handling directly to the stand, with the loading crew working from the ramp side rather than through a terminal gate. Airside delivery here follows the same escorted route on every rotation, which is what lets airline catering at Los Chiles run to one timing rather than to a different plan per flight.
On this station we commit to one coordinator per rotation, carts sealed at the kitchen and a signed handover at the stand, the same discipline whether the inflight catering in Costa Rica in question is a scheduled sector or a single ad hoc call — aviation catering at Los Chiles and in-flight catering at Los Chiles run to that one file.
Commercial aviation catering for every mission at MRLC / LSL
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Government and state flight catering at Los Chiles
At a field running a single narrow-body-rated runway, government flight catering at Los Chiles still follows the same protocol file as a larger station: documented per passenger, held by security-cleared staff, and sealed before it leaves the kitchen. A head of state movement through MRLC is handled on that file rather than on a general manifest, with catering at MRLC logged against it stage by stage.
Government & state flights →
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Royal and VVIP flight catering at MRLC
A narrow-body reference code sets the sequencing that a royal flight catering rotation through Los Chiles has to be worked around, since the cart timing on this stand cannot borrow the slack of a wider apron. Within that constraint, the royal household specification is held on file between movements, private airliners are boarded to that same written standard, and halal and other household dietary requirements are produced on request.
Royal & VVIP flights →
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Charter and ACMI flight catering at LSL
1300 metres is what the runway at Los Chiles offers, and that length keeps charter flight catering here built around narrow-body group movements rather than a wide-body block booking. Charter flight catering in Costa Rica for ACMI and wet-lease operators, and for special missions routed through this stand, is counted against the loading sheet and staged in galley order before it leaves the kitchen.
Wide-body charter →
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Airline and ad hoc catering at Los Chiles
A narrow-body airframe is what the reference code at MRLC is built to take, and that single classification is what lets ad hoc airline catering move onto the stand without a second approval step. Carriers running Los Chiles as an outstation draw on outstation catering and diversion catering off the same duty roster, with technical stop catering and AOG cover held on the same file, and crew meals in Costa Rica boxed to the roster across a multi-leg rotation such as ad hoc catering at LSL demands.
Commercial airlines →
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Private jet and FBO catering at MRLC
We work the 1300 m runway at Los Chiles as a single-stand field, and our crews stage private jet catering in Costa Rica from the same kitchen that provisions the scheduled side. Delivery runs to the FBOs on the field and to the GA terminal, on the same cold chain and the same sealed paperwork as an airline uplift.
Private jets →
Charter flight catering trusted at Los Chiles
Operators on commercial aviation catering at MRLC / LSL
Government flight department
Royal household
Charter operator
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Scheduled airline
“For a team flight from Los Chiles (LSL/MRLC), we booked group charter catering with several dietary requests. The meals were clearly labeled, portions were suitable for the group, and the delivery stayed on time despite a moving departure. A good partner for sports charter operations. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★☆Charter operator
Samuel — Flight Planning Manager
“For an urgent mission at Los Chiles (LSL/MRLC), the team supported us with evacuation flight catering. Communication with operations was efficient and the order was adapted quickly when our timings moved. A good experience under difficult timing conditions. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Scheduled airline
Hannah — Airline Dispatch Manager
“For a cargo sector from Los Chiles (LSL/MRLC), we arranged cargo airline crew catering for the operating crew. Meals arrived on time and were packed practically for a working crew rather than over-presented. Good service for freighter crews and odd-hour schedules. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Private jet operator
Lina — Cabin Service Coordinator
Los Chiles (MRLC / LSL): airport catering data
| Datum | Value |
|---|---|
| Longest runway | 1,300 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | MRLC |
Airline catering services FAQ for Los Chiles
Crew meals, lead times and access at Los Chiles
What operations gets asked every week about Los Chiles.
Ask operations directly →How far does private jet catering reach at LSL, including the FBOs and the GA terminal on the field?
FBO catering here runs to the same clearance standard as our scheduled uplift, so every FBO on the field and the GA terminal itself are reached from one sealed kitchen run.
MRLC — are halal, kosher and the IATA special meal codes produced, and how are they documented?
The sealed cart that leaves our kitchen carries halal, kosher and SPML-coded sets on a line kept separate from the main run, each one logged per passenger before it travels.
Does Los Chiles get airline catering delivered airside, and how does the uplift reach the aircraft?
Every cart bound for the stand at Los Chiles goes by hi-loader, cleared straight to galley height rather than handed off at the foot of the aircraft.
At which point in the process are VIP, VVIP and government flights catered at Los Chiles Airport, and under what protocol?
The step that comes first is the protocol file itself: passenger-level documentation and security clearance are closed before the kitchen seals a single cart for VIP flight catering or government flight catering.
How far in advance does an order need to be placed at LSL, and how late can the specification still change?
There is a standing lead time built around the loading window on this stand, and within it a cabin count or a specification can still move without breaking the schedule, right up to the point the cart is sealed.
Jet catering at airports near Los Chiles
UPL / MRUP
Upala
Costa Rica · 37 km from Los Chiles
Airline & VIP flight catering →
FON / MRAN
La Fortuna
Costa Rica · 64 km from Los Chiles
Airline & VIP flight catering →
LIR / MRLB
Liberia
Costa Rica · 104 km from Los Chiles
Airline & VIP flight catering →
Aviation catering quote for MRLC
Request a quote
Send us your catering needs for LSL
Los Chiles (LSL / MRLC)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Los Chiles, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Los Chiles (LSL)