Catering to your aircraft in Tenerife.
At GCTS the day starts with sun on the apron and a handling agent walking the crew to the door. Our job is to give the flight attendant a drawer that opens onto labelled, ready dishes, built for the aircraft you fly.
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 Canary Islands kitchen travels well, which is why a private jet menu for Tenerife Sur is easy to write. Papas arrugadas, the small wrinkled potatoes boiled in heavily salted water, go into a sealed container and need only a warm oven; the mojo rojo and mojo verde sauces ride in their own pots, never on the plate.
Fresh Atlantic fish is the backbone of the inflight menu at TFS: vieja, sama and grilled sea bass are cooked, cooled where needed and packed so the flesh stays moist. Private jet food on this island also means gofio, the toasted-grain flour that turns up in desserts and breads, and Canary bananas, small and sweet, which fill a fruit basket better than anything imported.
Local specialities such as ropa vieja canaria, goat cheese from the islands and quesillo, the Canary flan, are plated for the galley rather than for a restaurant table. Private jet platters of cheese, cured meat and fruit assemble fast and travel cold, a safe choice when the cabin crew has one oven and a full lunch to serve across the Canary Islands run.
For a guest who wants something recognisably Tenerife, we build gourmet inflight meals from the market: tuna, octopus, avocado, tropical fruit and small private jet snacks such as almendrados and cheese with palm honey. Each dish is chosen for what survives the apron heat, the climb and the re-plating.
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 first thing a crew notices at Tenerife Sur is the weather: warm, dry, often windy, and nothing like the cloud that sits over the north of the island. Private jet catering for TFS follows it, with chilled plates for midday arrivals and hot dishes sealed for a sharp oven. Aviation catering and business aviation catering here are written for beach-bound charters and winter repositioning, executive jet catering and diplomatic flight catering when a delegation lands, and cabin crew meals boxed apart from the guest trays.
Most business flights at TFS fly light and fast, and the galley rarely has more than a single oven. We therefore write a bespoke menu with a private jet chef's care for portion and timing, covering business jet catering, corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering with the same planning.
Government flight catering at Tenerife Sur is rare but exacting. Head of state flight catering follows protocol: a named team, sealed trays, traceability from kitchen to cabin. VIP aviation catering and state visit aircraft catering are written discreetly, with allergens and passenger notes confirmed in writing.
Tenerife kitchens lean on gofio, almonds, fish and cheese, so allergens hide in places a menu will not show: gluten in gofio and breads, nuts in sweets, shellfish in sauces. Kosher, halal, vegan, gluten free, allergen free and kids meals are therefore handled as a procedure at TFS, not a label: separate board, separate box, seat number on the lid. Special meals are confirmed against the manifest before cooking starts.
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 TFS the crew often eats last, so crew meals are built to survive a long turnaround. Flight crew meals and pilot meals are ordered with the trip, crew catering is invoiced on its own, cockpit meals are easy to hold, crew meal boxes keep dishes separate, and different meals for pilots are available on request.
Your handling agent at Tenerife Sur is the key. FBO catering is delivered to the general aviation terminal, where ground handling catering is staged for the aircraft door. Handling agent catering follows the airside rules and the slot you give us, with catering delivery to the FBO confirmed in writing.
Larger cabins at Tenerife Sur mean more trolleys and a heavier load, and the aircraft type decides how it reaches the door. For a widebody or a long-range charter, galley catering is delivered with a high loader where the sill is above the ramp height; for a light jet, it is carried up the stairs by hand. Airside catering delivery at GCTS follows the handling agent's access, and aircraft provisioning is matched to the galley layout, ovens and drawers you will actually use.
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.
Tenerife Sur is the island's main airport for holiday and business traffic, with a general aviation apron that fills in winter. Airport catering here is shaped by the dry southern climate and the steady stream of charter arrivals, and FBO services and ground handling services keep the pace.
Business aviation hub is a stretch for Tenerife Sur, but it works as one in winter: inflight catering and in-flight catering orders rise with the season, and aviation catering and business aviation catering are shaped by short sectors. Executive jet catering, diplomatic flight catering and cabin crew meals sit alongside beach charters.
Spain follows EU food-import rules, so anything arriving from outside the EU, especially meat, dairy or fresh produce, can be held at inspection in the Canary Islands. The practical answer for catering at TFS is local provisioning, packed and labelled, so the galley stays clear.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at GCTS: mini sandwiches and individual desserts for 2 guests, organised with a family lunch request in mind. For private jet food, that attention to portion planning made the order noticeably easier to manage. The Galley Girls updated the sandwiches in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the crew provisions quantities from several messages during the final departure checks.”
“As the person coordinating poached fish with steamed rice for 4 passengers at TFS, I needed an arrangement that considered several individual meal preferences. I appreciated the emphasis on galley preparation throughout the private jet meals arrangements. I wanted clear identification on the breakfast portions; The Galley Girls made the packing arrangement easy to compare with the order. The sandwiches were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“On this departure from Tenerife Sur Airport, 8 passengers had chosen prawn salad and small fruit plates, and a small galley worktop needed to be reflected in the order. The Galley Girls kept the snack boxes separate from the finishing elements, which gave us control over the final presentation. We could finish the fruit plates as each guest was ready, rather than laying everything out at once. The order made private jet menu feel manageable because the catering handover had been considered beforehand.”
Cost depends on what the order asks of the kitchen. A Tenerife Sur departure with a short turnaround usually means platters, salads and one warm main, which are simpler to produce than several hot courses. A slow turnaround, with the crew on the ground longer, allows more complex dishes.
Send the tail, the slot, the headcount and any protocol notes for your Tenerife Sur arrival. Delegation orders are treated with extra care on traceability, and a late request is taken seriously and handled, not turned away.
Customs at Tenerife Sur treat food carried aboard like any import: declared, inspected and sometimes refused if it is animal-based and not from an approved origin. For a positioning flight with no guests, ordering locally avoids the question altogether.
A return-leg order from TFS works best when the destination is stated up front, because the next customs regime may restrict meat, dairy or fresh produce. We build the menu around that rule and pack it sealed.
No. Catering is not part of a charter: the aircraft is one contract, the food another, ordered and invoiced on its own. Spain's rules on meat, dairy and fresh produce apply on arrival at Tenerife Sur, and we adapt the menu to stay compliant.
Tail, pax and diets — a flight attendant takes it from there, day or night.
