Catering to your aircraft in Curuzu Cuatia.
A short apron, a quiet terminal and Corrientes produce on the plate. Order private jet catering for Curuzu Cuatia by phone or email, any hour, and we pack it for the galley you have.
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.
Curuzu Cuatia is cattle and citrus first, and the private jet menu follows. Beef is the base of most hot dishes, river fish gives a lighter option, and mandioca, chipa and sweet corn fill the cold side. Private jet platters here are built from those local specialities, sliced per seat and marked by seat number.
Think of the inflight menu as a short list rather than a long card: one beef dish, one river fish, one vegetarian plate, fruit in season. Private jet food for Corrientes Province works because the produce is honest and the handover is plane-side. Gourmet inflight meals finish in the oven or arrive chilled, and private jet snacks, such as alfajores and local cheese, ride in the cabin drawer.
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.
Curuzu Cuatia sits in the north of Corrientes Province, cattle and citrus country, and its small airport mostly sees light and mid-size jets on the day of a ranch or business visit. Private jet catering here means a compact order that fits a galley without a full oven: chilled platters, a single hot dish with its sauce apart, and fruit that is actually in season. Our former VIP flight attendants write inflight catering for that galley, add aviation catering for the crew, and keep cabin crew meals separate from guest trays. Business aviation catering at SATU stays simple because everything goes to the aircraft through the FBO or your handling agent.
Business jet catering at Curuzu Cuatia is usually a ranch or agribusiness visit: four to eight passengers, one leg in, one out. Corporate jet catering here is a cold lunch, one hot dish and fruit. For VIP flight catering and charter flight catering, our private jet chef writes a bespoke menu around the seat plan. Luxury inflight catering stays plain and precise: citrus, river fish, good beef, clear labels.
Official flights into SATU are rare and carefully handled. We prepare government flight catering after protocol has approved the menu, and keep head of state flight catering confidential. VIP aviation catering and state visit aircraft catering are labelled by seat number only, and handed over plane-side.
Special meals at Curuzu Cuatia follow a procedure built around local cooking: beef, cheese and wheat are in most traditional dishes, so allergen free, gluten free and vegan plates are cooked and packed on their own board and box, then labelled by seat number. Kosher and halal meals, vegan plates and kids meals are possible on request, and we confirm what the local kitchen can do before the slot.
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 SATU the crew often waits on the apron, so crew meals matter. We pack flight crew meals, pilot meals and cockpit meals separately, and crew catering is invoiced as ordered. Crew meal boxes hold different meals for pilots when needed, and cabin crew meals travel in a labelled box, handed over with the rest.
FBO catering at Curuzu Cuatia means catering delivery to the FBO or straight to the aircraft. We coordinate with your handling agent, so ground handling catering arrives where the crew expects it. The general aviation terminal is small, so handling agent catering is a short handover on the apron.
SATU handles light and mid-size jets, so galley catering is written for a drawer and a small oven rather than a heavy catering truck. Airside catering delivery is a hand-carried or small-vehicle handover at the apron, and aircraft provisioning follows the type: what fits the galley, what stays cold, what goes in the cabin. Larger aircraft are still provisioned plane-side, with the handling agent arranging airside access.
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.
SATU is a quiet airfield in the north of Corrientes Province, used for general aviation rather than scheduled traffic. Airport catering here follows the airport: simple, local and delivered to the aircraft, with FBO services and ground handling services kept to what a small apron actually needs.
Curuzu Cuatia is a business aviation hub in miniature: ranchers, agribusiness and the occasional delegation arriving on a light or mid-size jet. Business aviation catering and executive jet catering are planned around the apron and the seat plan, while inflight catering and in-flight catering stay short, local and chilled where the galley is small. Aviation catering for the crew, cabin crew meals and crew meals are ordered on request and invoiced as any order, and diplomatic flight catering goes through protocol first. Ground handling services and FBO services on site cover the handover to the aircraft.
Argentina applies SENASA and customs controls to food arriving by aircraft, so fresh meat, dairy and produce from abroad are often declared or removed. General aviation traffic is checked like any other, and your handling agent and the FBO services on the field tell you what the crew may carry out. A local order avoids the question, and we advise on what stays in the galley.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at UZU, where our order of a mezze selection with flatbreads for 5 people involved a changing departure schedule. For our team, the strongest part of their private jet catering was how they handled written menu details. Instead of asking us to improvise, The Galley Girls explained how the side dishes could be arranged during service. The desserts stayed together in one group, so another crew member could follow the same plating sequence.”
“An order of vegetable tartlets and a dessert selection for 2 people at Curuzu Cuatia Airport had to be organised around a family lunch request. The snack boxes came from The Galley Girls in clearly marked packs, with a packing list that matched the contents. We placed the breakfast portions in their planned storage area without first having to reorganise all the catering boxes. For our team, the strongest part of their private jet catering services was how they handled crew briefing.”
“We kept the passenger brief simple at SATU: yoghurt pots and fresh berries for 3 guests, organised with a short ground stop in mind. The Galley Girls labelled the canapés in line with our brief, so the cabin team could identify the relevant portions quickly. I found the starters without searching through every box, a small detail that mattered during the final cabin checks. I want a private jet catering company to understand written menu details, and this order gave us a useful starting point.”
Cost at Curuzu Cuatia depends on the person at the seat. A child's menu is simple, a kosher menu needs its own preparation, and an allergen free plate needs its own box. We price each one and list them on the quote.
Lead time at Curuzu Cuatia is about access, not cooking: the handling agent has to clear the vehicle or the person carrying the order. Tell us early where you park, and last-minute changes can still be handled.
Agricultural control in Argentina applies to arriving aircraft as well. Locally produced meals sidestep the question, and we advise on what the crew can carry out afterwards.
For a delegation, we ask for the headcount, the protocol contact and any dietary restrictions. Bringing your own food is possible, but customs apply, so most flights order locally and keep the galley simple.
Not by default. A private jet charter covers the aircraft, and food is ordered and invoiced apart. A dawn departure from SATU just means the handover is planned for that slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
