Catering to your aircraft in San Luis.
At SAOU the apron is calm and the order is simple: tell us the tail, the slot and the seat plan. We cook for your galley, label by seat and hand it to the FBO in San Luis.
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.
A private jet menu for San Luis starts with what the province grows and raises: lamb and goat, empanadas in the Cuyo style, walnuts, olive oil, honey and quince paste. These local specialities become private jet food that holds its quality through a climb and a service. The inflight menu can run cold, with sliced beef, provoleta-style cheese plates and grilled vegetables, or hot, with braised dishes and sauce on the side. Region by region, San Luis rewards simple cooking, so we keep plates clean, label them by seat, and pack the sauce apart. Tell us the aircraft and the passengers and we write the menu to the galley.
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.
San Luis sits at 2,328 ft in the dry foothills of the Sierras, and its apron is quiet enough that a single galley order shapes the whole turnaround. Private jet catering here means cooking for the aircraft you actually fly: cold plates for a drawer, hot dishes for an oven, sauce in its own pot. Our team of former VIP flight attendants plans inflight catering and in-flight catering around your tail and seat plan. It is aviation catering for business aviation catering crews who want executive jet catering that matches the galley, plus diplomatic flight catering where protocol applies and cabin crew meals boxed by role.
Business jet catering at San Luis follows the brief of the flight: corporate jet catering for executives who want a clear tray, VIP flight catering for guests with preferences, and charter flight catering for crews on repeat routes. A private jet chef at LUQ writes a bespoke menu from Cuyo produce, and luxury inflight catering means the plate is cooked for the galley, not improvised in it.
State flights into SAOU need a menu that passes the protocol office first. Government flight catering is traced from kitchen to door; head of state flight catering and VIP aviation catering are discreet by design; state visit aircraft catering is agreed with the delegation's own team.
At San Luis the work is in the local kitchen: wheat flour in the empanada pastry, dairy in the provoleta and dulce de leche, nuts in the desserts. For special meals we cook kosher, halal, vegan, gluten free and allergen free dishes in separate runs, with a separate board and box for each, and kids meals packed to match. Tell us the restriction, the seat and the aircraft, and the label carries the diet and the finishing step.
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 San Luis the crew eats too, and it is on request: crew meals ordered with the flight and billed with it. Flight crew meals travel in marked boxes, pilot meals can differ between captain and first officer, crew catering suits a turnaround, cockpit meals stay simple, crew meal boxes carry labels, and different meals for pilots are packed separately.
At LUQ the handover is simple: FBO catering is delivered to the general aviation terminal and passed to the aircraft. Catering delivery to the FBO, ground handling catering and handling agent catering are all arranged around your slot and the door loading order.
Galley catering at SAOU is planned around the aircraft type: door height, whether a high loader is needed, and how many ovens and drawers the galley really has. For larger cabins we coordinate airside catering delivery through your handling agent so trolleys and boxes arrive in loading order. Aircraft provisioning starts with the tail number, not the menu.
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.
San Luis is the capital of its province in the Cuyo region, and the field sits at 2,328 ft with a general aviation terminal built for business traffic. Airport catering here is a small, local job: FBO services and ground handling services are arranged through your handling agent, so the order meets the aircraft at the same door as everything else.
San Luis works as a modest business aviation hub, where inflight catering and in-flight catering are planned for one aircraft at a time. Crews book aviation catering and business aviation catering for corporate and charter legs, executive jet catering for owners, diplomatic flight catering when protocol applies, and cabin crew meals and crew meals on request. Ground handling services keep the handover on a single route from terminal to tail.
Argentina controls food imports, and that shapes every order at LUQ: fresh and animal products crossing the border are restricted, so we source from the province and seal each box with its label. Your handling agent and ground handling services take it from there, which keeps the paperwork at the terminal short.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at LUQ included 10 passenger meals, a request for a charcuterie board and fresh bread, and instructions addressing a small galley worktop. We described our serving sequence to The Galley Girls and asked for the fruit plates to be packed accordingly. With flight catering services, careful attention to final order confirmation matters as much to our crew as the menu itself. The side dishes were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Despite an evening cabin service, we wanted the 5 guests at Brigadier Mayor D Cesar Raul Ojeda Airport to enjoy beef fillet with roasted potatoes without a complicated cabin service. For airline catering, that attention to packing arrangement made the order noticeably easier to manage. The Galley Girls used a readable packing list for the sandwiches, which helped when two colleagues checked the order together. Keeping the crew provisions identifiable helped the colleague taking over service understand the order without another long explanation.”
“What impressed me at SAOU was how a request for fresh fruit and breakfast pastries was handled despite an evening cabin service. I appreciated the emphasis on cabin service sequence throughout the crew meals arrangements. Our request to The Galley Girls focused on the snack boxes, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the canapés listed separately when checking how much space the complete order would require.”
Think of the menu first. Because customs and food-import rules in Argentina restrict what can be brought across, we cook with provincial produce: walnuts, goat cheese, lamb. Those choices set the figure, and we quote it once we know your galley and your headcount.
For a delegation or government flight, the simplest thing is to give us the protocol requirements early: dietary clearances, named crew and security handling at the FBO. Last-minute orders are handled, but a government sector brief goes smoother when it arrives with the schedule.
Argentina controls food imports, so what leaves the aircraft on a night departure or early slot matters as much as what comes aboard. We source locally and keep packaging simple so your handling agent can clear the delivery without delay. Ask us before bringing anything across the border.
It is allowed to board with your own supplies, yet customs rules on fresh produce make local products simpler. San Luis walnuts and goat cheese are one product that goes straight onto the menu.
Not at all. You order catering separately, and it is invoiced separately. When the passenger count moves at the last moment, we re-pack the order for the new seat plan.
Tail, pax and diets — a flight attendant takes it from there, day or night.
