Catering to your aircraft in Pico Island.
At LPPI the cloud sits on the mountain and the aircraft often wait for a gap. We pack Pico catering that holds in the galley: cold boards, tuna, and crew meals, delivered through your handling agent.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
The Azores table is built on grass-fed beef, island dairy and fish landed the same morning, and Pico adds its own volcanic-soil vineyards, protected as a UNESCO landscape. A private jet menu for Pico Island leans on this: a cold board of Sao Jorge-style cheese, cured pork and local bread, or limpets and grilled tuna for a hot course. Every dish on the inflight menu is cooked and packed to travel, so the private jet food you serve at altitude tastes of the island rather than a hotel kitchen. Private jet platters carry the cold local specialities; gourmet inflight meals take the hot ones, finished in your oven with the sauce apart. Private jet snacks are plain and useful for short sectors: fruit, nuts, Azorean pineapple, small pastries. In the Autonomous Region of Azores, local specialities such as these are the reason a Pico menu does not read like any other.
Pico Island is cattle, vines and ocean. The Autonomous Region of Azores is known for beef, dairy and fresh fish, and Pico itself for its black-lava vineyards and sweet bread. That gives us a private jet menu with real local specialities: tuna steak, limpets in garlic butter, a cheese board, passion fruit and Azorean pineapple. Private jet food from this island travels well because it is simple. We pack private jet platters cold, gourmet inflight meals ready to finish in the galley oven, and private jet snacks for the turnaround. The inflight menu is written around what the Pico market has that week, not around a fixed list.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
The Atlantic does not give Pico Airport an easy day: low cloud around the mountain, short stops, crews who want something real to eat. Our private jet catering at LPPI is written by former VIP flight attendants, and covers in-flight catering, aviation catering and business aviation catering for the galley on your aircraft, plus executive jet catering, diplomatic flight catering and cabin crew meals when the trip calls for them.
Business jet catering at Pico usually follows a transatlantic or inter-island trip: a few passengers, a short stop, a menu that has to feel local. Corporate jet catering and VIP flight catering here use island beef, tuna and cheese, and a private jet chef writes a bespoke menu around the galley of your type. Charter flight catering and luxury inflight catering are handled the same way, per seat.
Government flight catering at Pico is rare and discreet: the menu is cleared with the protocol office before anything is cooked. Head of state flight catering and VIP aviation catering use a named team and traceable ingredients. For a state visit aircraft catering order, nothing leaves the kitchen without a record.
Special meals on Pico Island are handled as a procedure built around the local kitchen: fish and shellfish are everywhere here, and butter and dairy sit in most sauces, so allergen free orders are cooked and packed on separate boards and boxed apart. Kosher, halal, vegan, gluten free and kids meals are each marked by seat number, and the card for the restriction travels with the tray.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
At LPPI the crew often waits for a slot, so crew meals matter. Flight crew meals and crew catering are commanded on request and invoiced with the order. Pilot meals and cockpit meals are packed separately from passenger trays, crew meal boxes are labelled, and different meals for pilots can be set out per policy.
FBO catering at Pico means delivery to the FBO or to your handling agent, who walks the order airside. Catering delivery to the FBO and handling agent catering are coordinated for the general aviation terminal, and ground handling catering is agreed once the slot is known.
Most traffic at LPPI is turboprops and light to midsize jets, so galley catering usually goes up by hand through the main door, with no high loader needed. For a larger aircraft, airside catering delivery and aircraft provisioning are agreed with your handling agent beforehand, since the door height and the galley layout of the type decide how the order is loaded.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Pico Airport serves Pico Island, with regional routes across the Azores and occasional private traffic. It is an island airport with a short apron, and the airport catering here is simple, sealed and handed over at the aircraft. For the FBO services and ground handling services on the field, your handling agent is the one who opens the airside door.
General aviation at LPPI is small but steady: transatlantic positioning, yachts and private owners, with FBO services kept lean and ground handling services arranged per arrival. Inflight catering, in-flight catering and aviation catering for a business aviation hub like this follow the aircraft. Executive jet catering and business aviation catering are ordered per trip, and diplomatic flight catering and cabin crew meals can be added when a flight needs them, as crew meals and every other item, on request and invoiced.
Customs at Pico follow Portuguese and EU rules. Food from non-EU origins is limited, particularly meat and dairy, and the handling agent clears the order airside. Whatever the ground handling services or FBO services your trip uses, the catering paperwork stays short when the order is placed from Pico.
Average rating from the cabin crew and pilots we cater for.
“For 2 passengers departing from LPPI, the agreed menu was beef fillet with roasted potatoes; our main consideration was limited fridge space. The Galley Girls confirmed the handover contact and identified the starters, making the catering delivery easier for our team to track. The meal organisation stood out more than any sales pitch about private jet food. The cabin team could match the fruit plates to the request before moving on to the remaining departure tasks.”
“Good preparation made the difference at PIX, where 5 guests expected a selection of petits fours and sandwiches despite two separate meal services. I appreciated the emphasis on catering handover throughout the private jet meals arrangements. I asked The Galley Girls for the breakfast portions in stackable containers, with garnishes supplied separately for plating on board. It made a difference to have the canapés ready without cluttering the galley work area during preparation.”
“Several practical details needed attention at Pico Airport, with grilled salmon with a lemon dressing requested for 12 guests and several individual meal preferences to accommodate. The order made private jet menu feel manageable because the final order confirmation had been considered beforehand. The Galley Girls updated the desserts in the written order and sent back a confirmation that clearly showed our amendments. The note about the sauces was easy to spot, and we could brief the rest of the team quickly.”
A short-sector tray of fruit and nuts and a seated four-course dinner are priced very differently here, whatever the airside arrangements. The handling agent opens the door to the apron; we price what goes through it.
Fresh island produce sells out, so tell us early if you can. But a changed count, an added guest or a dropped one is routine: we re-label per seat and hand over at the FBO.
If the crew waits for a passenger or a slot, the meal waits in the galley. We pack for that, with cold options that hold and hot ones that finish in the oven, and customs paperwork stays with your handling agent.
The rules for carrying food into Portugal are national, and the island location does not change them. Rather than leave inflight catering to chance, many crews order the fresh Pico dishes here and keep imported items to packaged goods.
Not as a rule: a private jet charter does not carry the menu with it. If you want the return meals to be ready at Pico, order them with the outbound catering and we will pack them as a second set.
Tail, pax and diets — a flight attendant takes it from there, day or night.
