Catering to your aircraft in Buenos Aires.
Buenos Aires flights out of AEP tend to be short hops, so the galley works hard in a small window. We pack for your oven and drawers and deliver to your FBO or 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.
Buenos Aires has a table that translates well to a private jet menu: the city lives on beef, empanadas, provoleta and dulce de leche, and almost all of it can be built around a galley with one oven. Local specialities such as milanesa napolitana, choripan and empanadas tucumanas travel in separate trays so the crust stays crisp, and the sauce goes apart. For an inflight menu out of Buenos Aires, the Argentine asado cut is usually the anchor, cooked rare to medium and finished in the aircraft oven, with chimichurri in its own pot.
The Buenos Aires (Autonomous City) region has strong ingredients for private jet food: lomo, bife de chorizo, provoleta, humita, alfajores and a deep wine culture. Our private jet menu for Aeroparque Jorge Newbery leans on local specialities that survive a galley: empanadas that re-plate cleanly, cold cuts and cheeses from the Pampas, and sweet courses built on dulce de leche. Chilled items travel apart from hot ones, and the inflight menu is adjusted to the aircraft's oven, drawer space and the length of the leg.
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.
Aeroparque Jorge Newbery sits on the Rio de la Plata waterfront and takes mostly domestic and regional business jets, so the galley question is rarely about a long fuel stop and usually about a short, well-planned service. Private jet catering here means Argentine beef, empanadas and a proper sweet course packed for the aircraft you actually have. Inflight catering and in-flight catering for SABE are written by former VIP flight attendants, and aviation catering, business aviation catering and executive jet catering all follow the same logic: one brief per tail. Diplomatic flight catering and cabin crew meals are handled on the same order, billed like the rest.
At SABE the typical passenger is a corporate team or a family on a regional leg, so business jet catering is built around a short service. Corporate jet catering and VIP flight catering are planned by seat, charter flight catering follows the operator's brief, and a private jet chef gives a bespoke menu a Buenos Aires character in luxury inflight catering terms.
For official travel through Aeroparque Jorge Newbery, government flight catering is a question of procedure. Head of state flight catering is prepared by a dedicated team, VIP aviation catering follows the delegation's requirements, and state visit aircraft catering is handed over at the aircraft.
In Buenos Aires the usual hiding places for allergens are the breading on milanesa, the flour in empanada dough, the dairy in provoleta and dulce de leche, and the nuts in some alfajores. We cook special meals on a separate board and pack them in their own box, labelled by seat number rather than name. Kosher, halal, vegan, gluten free, allergen free and kids meals are all available at Aeroparque Jorge Newbery, and the order says what is needed per passenger. Halal beef is easy to source in Buenos Aires, so it can be the baseline of the order rather than a special request.
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 SABE the crew often has a short window between legs. Crew meals are a line you order and we invoice; flight crew meals and pilot meals are packed apart from the guest trays, cockpit meals are easy to eat, and crew meal boxes are labelled. Crew catering can include different meals for pilots, and cabin crew meals are packed for the same service.
Delivery at SABE goes through the FBO or the general aviation terminal, with passes and an escort for airside access. FBO catering and catering delivery to the FBO are coordinated with the handling agent, which also covers ground handling catering and handling agent catering for the aircraft.
Galley catering for larger aircraft at SABE depends on the door height and the galley layout, and the high loader is only used when the aircraft type needs it. Airside catering delivery at Aeroparque Jorge Newbery follows the handling agent's access procedure, and aircraft provisioning is planned around the aircraft's own oven and drawer capacity. Name the aircraft type and the door height, and the load is planned around that galley.
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.
Aeroparque Jorge Newbery is the city airport of Buenos Aires, on the waterfront, mostly used for domestic and regional flights. Airport catering here serves general aviation and business aircraft alike.
For business aviation in Buenos Aires, SABE handles regional traffic and general aviation. Inflight catering and in-flight catering are written for each aircraft, aviation catering and business aviation catering follow the brief, executive jet catering and diplomatic flight catering are available, and cabin crew meals ride along. FBO services and ground handling services make the airport a business aviation hub for the city.
Argentina regulates the import of fresh food, meat and dairy, and customs can inspect what arrives on board. Plan portions so little remains, and ask your handling agent about the formalities for your flight.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating roasted chicken and seasonal vegetables for 6 passengers at SABE, I needed an arrangement that considered several individual meal preferences. The Galley Girls confirmed the handover contact and identified the main courses, making the catering delivery easier for our team to track. We could account for the fruit plates before passing the boxes to the cabin team, without a lengthy unpacking exercise. For charter flight catering, that attention to cabin service sequence made the order noticeably easier to manage.”
“Food presentation mattered to our 9 guests, but several individual meal preferences also had to be considered when organising grilled salmon with a lemon dressing at AEP. After a final adjustment to the canapés, The Galley Girls gave us one revised order summary to work from. This experience of private jet food gave us a useful reference for managing final order confirmation on another departure. We checked the main courses against the same summary, keeping the cabin team and the handling contact aligned.”
“Keeping the galley organised at Aeroparque Jorge Newbery meant planning grilled salmon with a lemon dressing for 4 guests with an evening cabin service in mind. I would discuss private jet meals with them again, especially when meal organisation needs careful coordination. I wanted clear identification on the canapés; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the salads identifiable helped the colleague taking over service understand the order without another long explanation.”
Expect the figure to move with the brief: a four-seat afternoon hop with empanadas and fruit is a lighter order than a full beef dinner with wine. If the way back is also ordered from SABE, both legs are quoted together.
Planning starts from the departure slot, not from a fixed rule. If your turnaround at SABE is tight, say so when you order and we adjust the handover; same-day and last-minute requests are handled, day or night.
Food import into Argentina is regulated, and a long leg with two services makes this relevant. We size portions to the flight and pack by seat, so what remains at arrival is limited, and your handling agent can advise on the formalities.
Bringing food is possible; the question is how it keeps. If the season or the weather shifts the departure from SABE, a packed order labelled by seat is easier to hold than loose items, and customs rules still apply.
No. Catering is not part of a charter: the charter price covers the aircraft, and the food is ordered separately and invoiced on its own. When crew duty time limits the day at AEP, we pack crew meals that can be eaten between tasks.
Tail, pax and diets — a flight attendant takes it from there, day or night.
