Catering to your aircraft in San Julian.
A turnaround at SAWJ means wind, cold mornings and a short window on the apron. We pack trays for your galley and deliver to the aircraft.
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 private jet menu for San Julian starts with Santa Cruz Province, where sheep country gives the best local specialities in Argentine Patagonia. Cordero patagonico, slow-roasted and carved, travels well as a hot tray and works as private jet food on a long leg. The inflight menu also draws on trout from the Patagonian rivers, calafate berries and sweet dulce de leche. For service in the cabin we pack private jet platters of cured meats and provoleta-style cheese, gourmet inflight meals from the oven, and private jet snacks such as alfajores and empanadas. Ask for a Santa Cruz Province menu and the local specialities arrive labelled by seat.
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.
Capitan D Daniel Vazquez sits at 203 ft on the Patagonian steppe, where the wind decides how a tray gets carried across the apron. Private jet catering at SAWJ is packed for that wind and for the long sectors out of Santa Cruz Province. Inflight catering here leans on lamb and river-fresh trout, and in-flight catering for the return leg is sealed to travel. Aviation catering and business aviation catering orders for ULA are cooked for the galley you actually have, from executive jet catering on a midsize to diplomatic flight catering on a state visit, with cabin crew meals boxed apart.
A business jet into San Julian is often a midsize on a long Patagonian sector. Business jet catering and corporate jet catering here are sized to a small galley. VIP flight catering and charter flight catering come with a private jet chef who writes a bespoke menu around the season. Luxury inflight catering at SAWJ is lamb, trout and berry desserts, packed by seat.
For a state visit into San Julian, government flight catering is arranged through the protocol office, not the kitchen. Head of state flight catering and VIP aviation catering use named staff and sealed trays. State visit aircraft catering at ULA is discreet, labelled and handed over at the aircraft.
San Julian is lamb and grill country, so allergens hide in marinades, chimichurri and the shared griddle. Kosher, halal, vegan, gluten free, allergen free and kids meals are cooked as a separate procedure on their own boards, sealed and marked by seat. Tell us the special meals before the slot and we confirm what Patagonian produce can be adapted.
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.
On request, crew meals for SAWJ are packed apart from the guest trays and invoiced as normal. Flight crew meals and pilot meals are built for a cold apron and a short wait. Crew catering and cockpit meals travel in crew meal boxes, and different meals for pilots keep captain and first officer on separate dishes.
At Capitan D Daniel Vazquez, FBO catering arrives at the general aviation terminal and goes to the aircraft with your handling agent. Catering delivery to the FBO is matched to the slot. Ground handling catering and handling agent catering mean one point of contact on the apron.
Capitan D Daniel Vazquez handles mostly light and midsize business jets, so galley catering usually goes in by hand through the cabin door. For a larger aircraft, airside catering delivery and aircraft provisioning are arranged with your handling agent and a high loader if the door height needs one. Send the aircraft type and the trays are packed to suit its galley layout.
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 Julian's airport (SAWJ / ULA) is a quiet Patagonian field serving Santa Cruz Province. Airport catering supports general aviation and corporate arrivals. FBO services and ground handling services run on a small team and a short apron.
Business aviation hub traffic here is thin, so aviation catering is planned order by order. Inflight catering and in-flight catering reflect the season, and executive jet catering suits the midsize jets that call. Business aviation catering, diplomatic flight catering and cabin crew meals stay sealed against wind.
Food import rules in Argentina limit animal products and fresh produce, which is why local lamb and trout suit San Julian. Send the destination and we advise what may stay on the aircraft after the flight.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at ULA, where 11 guests expected vegetarian wraps and colourful salads despite two separate meal services. We changed the quantities of breakfast portions, and The Galley Girls reflected the request in the final packing list. We checked the snack boxes against the same summary, keeping the cabin team and the handling contact aligned. This experience of in-flight catering gave us a useful reference for managing cabin service sequence on another departure.”
“Choosing vegetarian wraps and colourful salads for 8 people at Capitan D Daniel Vazquez Airport was straightforward; the challenge was making it work with a small galley worktop. Our handling contact received the order details from The Galley Girls, including how the desserts had been grouped. The crew provisions went straight to the right colleague instead of circulating between several people during the turnaround. The packing arrangement stood out more than any sales pitch about vip inflight catering.”
“Service planning came first at SAWJ, with 3 passengers choosing avocado toast components and breakfast fruit and two separate meal services influencing our preparation. The breakfast portions came from The Galley Girls in compact food boxes, with a packing list that matched the contents. Our brief for private jet catering was met with a sensible plan for meal organisation. Separating the desserts from the first service items helped us avoid opening boxes we did not yet need.”
A last-minute change in passengers shifts the cost by portion, not by a flat step. Trout, lamb and imported items cost more than empanadas and platters in Santa Cruz Province, and we re-quote for the new count. Last-minute orders are handled at ULA.
If you want the return meal ordered from here, send the details at the same time as the outbound. The lead time is set by the product and by customs, not by a counter, and last-minute orders are handled. Delivery is to the FBO or handling agent.
With a fixed departure slot, the customs question is what is already local. Santa Cruz Province produce clears more simply than imported goods. Tell us the turnaround and the destination country, and we confirm what can stay on board and what is removed.
Passengers sometimes bring their own, and we can work around it. For two services on board, we recommend we supply one full tray set per service, marked by seat, so nothing is confused. Customs rules apply to food brought into or out of Argentina.
No, it sits apart from the charter: private jet charter pricing does not carry meals. When the weather window changes the schedule, we hold the food and deliver to your handling agent on the revised slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
