Catering to your aircraft in Pehuajó.
At 278 ft on the flat pampas of Buenos Aires Province, SAZP is a quiet field where a small galley sets the menu. We pack for it, label for it 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 pampas around Pehuajó produce the beef that defines a private jet menu in Buenos Aires Province. We plate it for the galley: lomo sliced and sealed, chimichurri apart, potatoes ready for the oven.
For an inflight menu at SAZP, local specialities include empanadas, provoleta, milanesa and alfajores with dulce de leche. Private jet food from this region is hearty, so we portion it small and keep sauces separate. Private jet platters, gourmet inflight meals and private jet snacks are all built from the same Pehuajó produce.
If the cabin wants lighter fare, we turn to salads and grilled vegetables from the province, chilled and ready to re-plate cold.
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.
Pehuajó sits on flat pampas at 278 ft, and the grass-fed beef of Buenos Aires Province decides most of the menus we cook for SAZP. Private jet catering here means asado cuts packed for a galley oven, sauce in its own pot, and a cabin crew meals box labelled CREW. For inflight catering and in-flight catering we plan around the aircraft type and the slot, and executive jet catering follows the same rule. Aviation catering and business aviation catering orders for PEH reach the FBO the same way, and diplomatic flight catering gets a protocol check before anything is cooked.
Pehuajó hosts agricultural and estate travel, so business jet catering leans toward hearty, shareable plates. A private jet chef builds a bespoke menu for corporate jet catering and VIP flight catering, and charter flight catering or luxury inflight catering follow the same galley rules.
When a delegation lands at SAZP, state visit aircraft catering starts with a protocol check. Government flight catering and head of state flight catering use traceable ingredients, and VIP aviation catering is delivered without fuss.
Special meals at Pehuajó are a procedure, not a label. In a beef-and-wheat kitchen like Buenos Aires Province, the hidden risks are flour in sauces, egg in breading and dairy in provoleta, so allergen free, gluten free, vegan, kosher, halal and kids meals are cooked on separate boards and boxed separately, each marked with a seat number.
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.
For crews through Pehuajó, crew meals are a separate line on the order. Flight crew meals, pilot meals and crew catering come in labelled crew meal boxes, and cockpit meals suit a short turnaround. Different meals for pilots are packed apart.
At SAZP, FBO catering means the handling agent opens the gate and we bring the trays to the aircraft. Catering delivery to the FBO, ground handling catering and handling agent catering all follow that single route from the general aviation terminal.
At SAZP the door and the hold of your aircraft decide how the trays get on board. A light jet on the apron takes a hand-carried box through the door, while a larger aircraft may need airside catering delivery with a high loader. We ask for the type and the galley, then plan galley catering and aircraft provisioning around what the door and the oven allow.
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.
Comodoro Pedro Zanni Airport serves Pehuajó as a small airport catering to general aviation, with FBO services and ground handling services for visiting aircraft.
Business aviation at Pehuajó is seasonal and rural, tied to estancias and farm travel, and SAZP works as a modest business aviation hub. Inflight catering, in-flight catering and aviation catering are ordered per trip, business aviation catering and executive jet catering match the aircraft, diplomatic flight catering gets a protocol check, and cabin crew meals go on the same order.
Customs in Argentina treat animal and plant products strictly. At SAZP, local catering delivered to the FBO avoids most import issues, and your handling agent can confirm what to declare.
Average rating from the cabin crew and pilots we cater for.
“I wanted a charcuterie board and fresh bread for 6 guests at SAZP, packed sensibly for a cabin team dealing with different crew meal preferences. When comparing private jet catering companies, I would look closely at portion planning after this experience. The Galley Girls talked through the quantities of main courses with us before confirmation, rather than leaving us to guess the portions. It was useful to see the snack boxes listed separately when checking how much space the complete order would require.”
“Between cabin checks at PEH, I coordinated roasted chicken and seasonal vegetables for 3 guests and explained our concerns about several individual meal preferences. The Galley Girls kept the salads separate from the finishing elements, which gave us control over the final presentation. Keeping the breakfast portions aside until service helped preserve the presentation while we dealt with the boarding tasks. My search for "private jet catering near me" led to a practical conversation about written menu details.”
“Getting a selection of petits fours and sandwiches ready for 9 guests at Comodoro Pedro Zanni Airport required an order that accounted for a changing departure schedule. The Galley Girls understood why we wanted the snack boxes readily accessible instead of spread across several different boxes. The sandwiches were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. Our brief for private jet catering menu was met with a sensible plan for crew briefing.”
Dietary cooking changes the bill in small, visible ways. A sealed allergen box from Buenos Aires Province costs more than a shared platter, because it uses its own tools and packaging. We itemise it so you can see how much private jet catering costs for that flight.
Because Pehuajó is a quiet field, a late order usually fits as long as the agent can receive it. We confirm the lead time against airside access rather than a fixed rule. Last-minute requests are handled.
Import rules matter most for beef and dairy. Argentina is strict, so a plate cooked in Buenos Aires Province is simpler than one flown in. Your handling agent will tell you what to declare.
Bringing food on a state or delegation flight raises security and customs questions. At Pehuajó we offer a menu cleared by protocol before any cooking, with named staff and sealed packing. That is cleaner than carrying your own.
Charters do not include food. At Comodoro Pedro Zanni, a night departure means we hand over at the apron on your slot, and the catering is billed separately. Phone or email us any hour.
Tail, pax and diets — a flight attendant takes it from there, day or night.
