Catering to your aircraft in Catamarca.
A quiet field in a dry valley, SANC sees charter and corporate jets, often with long legs ahead. We pack what the galley can finish and hand it to your handling agent at 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.
Catamarca Province is olive and walnut country, and a private jet menu built here uses that. Local specialities travel well: cold-pressed olive oil, dried fruit, quince paste and aged goat cheese all survive a long leg and need almost nothing from the galley.
For an inflight menu, the regional food is practical. Empanadas catamarqueñas are baked small and can be reheated in a galley oven; locro goes into a sealed insulated tub and is plated on board. Private jet food from Catamarca suits cabins without a full kitchen.
We write each private jet menu for SANC around what the province produces that week, and local specialities come with a note on how to finish them: oven, sauce apart, or served chilled.
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.
Catamarca sits at 1,522 ft in a dry Andean valley province, and its dry air and olive groves shape what travels well in a galley. Private jet catering here leans on regional olive oil, walnuts and goat cheese, plated for the passengers and boxed separately for the crew. We handle inflight catering and in-flight catering at SANC the way former VIP flight attendants would want it done, as aviation catering for business aviation catering, executive jet catering and diplomatic flight catering flights, with cabin crew meals marked CREW.
A private jet chef designs a bespoke menu for each Catamarca arrival, whether it is business jet catering for an executive team or corporate jet catering for a site visit. VIP flight catering, charter flight catering and luxury inflight catering are all written around the cabin and the slot.
State visit aircraft catering here is planned around the delegation's requirements, not the kitchen's habits. Government flight catering, head of state flight catering and VIP aviation catering are confirmed in advance, discreetly, with a small named team.
Dietary requests at Catamarca are handled as a procedure, with allergens in mind. Local cooking relies on walnuts, wheat pastry in the empanadas and cured dairy, so kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked on separate boards and boxed apart, marked by seat number, not by name.
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 a short stop at Catamarca, crew catering is a box marked CREW, ordered on request and billed with the order. Flight crew meals, pilot meals and cockpit meals are kept apart from passenger trays. Crew meal boxes can hold different meals for pilots, and the captain and first officer need not share a dish.
FBO catering at Catamarca means catering delivery to the FBO or the general aviation terminal, where your handling agent receives it. Ground handling catering is coordinated for the apron, and handling agent catering is handed over at the aircraft on your slot.
At SANC, what you fly in sets how the boxes go aboard. For larger cabins, galley catering reaches the aircraft by airside catering delivery with a high loader if the door height needs one; on light and midsize jets the boxes go straight up the stairs. Tell us the type and we plan the aircraft provisioning for 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.
Coronel Felipe Varela International serves Catamarca, a provincial capital at 1,522 ft, and airport catering here supports a small general aviation flow. Corporate and charter jets use the field for the province's mining and tourism.
Business aviation at Catamarca is steady but small, a business aviation hub in miniature. Inflight catering and in-flight catering orders are planned per flight; aviation catering, business aviation catering and executive jet catering follow the aircraft. Diplomatic flight catering and cabin crew meals complete the range, with FBO services and ground handling services arranged through your agent.
Customs at Catamarca follow Argentine food import rules: fresh animal products and produce are controlled. Ordering locally keeps the galley clean at arrival.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at SANC: our 7 passengers wanted yoghurt pots and fresh berries, and we had a family lunch request. The salads supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the sandwiches without searching through every box, a small detail that mattered during the final cabin checks. My search for "private jet catering near me" led to a practical conversation about written menu details.”
“It was the packing plan I cared about at CTC, with 10 servings of a cold lunch with cheese and fruit and several individual meal preferences to consider. I asked The Galley Girls to review the salads quantities against the passenger brief, and the proposed portions made sense. I appreciated the emphasis on cabin service sequence throughout the private jet catering menu arrangements. There was enough information about the starters to brief the crew without making assumptions about what had been ordered.”
“One detail shaped our order at Coronel Felipe Varela International Airport: a small galley worktop, alongside a request for a charcuterie board and fresh bread for 6 passengers. I would discuss private aviation catering with them again, especially when packing arrangement needs careful coordination. The Galley Girls gave us an update on the canapés before the handover, which helped us organise the cabin checks. The cabin team could match the desserts to the request before moving on to the remaining departure tasks.”
Cost follows what you ask us to cook for the slot. A breakfast before an early departure costs different from a full dinner during a long ground time.
A long leg means two meals in one galley, and that is worth planning. Call 24/7; late requests are accepted.
Customs at SANC apply Argentine import rules to fresh food. Ask your handling agent what to declare, especially in a season when weather shifts the departure window.
Bringing your own food means checking customs rules for fresh products. Crew catering ordered here avoids it.
No, it is booked apart and invoiced apart. If the cabin is empty on a short reposition, order just the crew meals.
Tail, pax and diets — a flight attendant takes it from there, day or night.
