Catering to your aircraft in Puerto Madryn.
Whale season fills the apron at El Tehuelche with light jets and turboprops, and the galley plan has to fit small cabins. We cook and pack lamb, trout and prawns for Puerto Madryn, for the crew first.
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.
Chubut cooking is lamb, sea and wind. Private jet menu planning for Puerto Madryn starts with what Patagonia produces well and what travels well: slow-roasted Patagonian lamb, Atlantic hake and prawns from the Golfo Nuevo, trout, and sweet things from the Welsh tea-house tradition of the Chubut valley. These are the local specialities we build the inflight menu around, and private jet food here tastes of the place without needing a kitchen on board.
Private jet platters from Chubut are mostly cold and mostly seafood: smoked trout, prawn and avocado, regional cheeses and cured meats, with Welsh-style cakes from Gaiman as the finishing note. Gourmet inflight meals lean on lamb, cut for the passenger and carried with the sauce apart. Private jet snacks are simple: dulce de leche alfajores, nuts, dried fruit. A private jet menu for Puerto Madryn and the wider Chubut Province is local specialities first, plated for your 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.
El Tehuelche sits on the Patagonian steppe at 427 ft, where the wind decides more of your day than the schedule does, and the galley plan has to survive it. Private jet catering here is built for Chubut: lamb, trout and Atlantic seafood, packed to be re-plated in a small cabin. Inflight catering for the Valdes season, in-flight catering for a short stop, aviation catering for charters, business aviation catering for corporate trips, executive jet catering for owners, and diplomatic flight catering on request; cabin crew meals are ordered with the same trip.
Business jet catering at Puerto Madryn is usually a corporate group heading for the Valdes peninsula or a charter flight catering order for a whale-season party. Corporate jet catering and VIP flight catering here mean a private jet chef writing a bespoke menu around lamb, trout and prawns, luxury inflight catering that still fits a small galley.
Government flight catering at El Tehuelche is rare and handled quietly. Head of state flight catering, VIP aviation catering and state visit aircraft catering here start with protocol: the menu is cleared first, a named team prepares it, and traceability goes with every box.
Special meals at Puerto Madryn start in a kitchen where seafood and lamb dominate, so allergens such as shellfish and nuts are the first thing we separate. Kosher, halal, vegan, gluten free, allergen free and kids meals are each prepared on their own board, sealed, and marked by seat number so the cabin crew can serve without checking.
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 a crew waiting out Patagonian wind, crew meals are the first thing to plan. We pack flight crew meals and pilot meals in separate crew meal boxes marked CREW, offer crew catering on request with the trip order, and prepare cockpit meals that stay clear of the passenger trays, including different meals for pilots when the operator asks.
FBO catering at El Tehuelche means a handover at the general aviation terminal, arranged with your handling agent. Catering delivery to the FBO is the standard route for ground handling catering here, and handling agent catering covers airside access.
El Tehuelche handles mostly light jets, turboprops and the occasional larger business jet, so galley catering here is sized to the aircraft: a few insulated boxes rather than a full cart load. If your type needs a high loader, say so when ordering and airside catering delivery is arranged with your handling agent. Aircraft provisioning follows the galley layout you describe, oven or no oven.
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.
Chubut Province's main coastal town is served by SAVY, where general aviation and airport catering meet a small terminal and an open apron. FBO services and ground handling services keep things simple for crews.
Business aviation hub is too big a word for El Tehuelche, but whale season gives it a real rhythm. Inflight catering and in-flight catering orders rise with it, as do aviation catering and business aviation catering for charters. Executive jet catering suits owner-flown trips, diplomatic flight catering is available on request, and cabin crew meals go with every order.
Argentine customs restrict meat, dairy and fresh produce arriving from abroad, which is why local catering is simpler. Meals made in Chubut stay domestic, and your handling agent can confirm the current rules before you land.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at SAVY: we had 6 passengers expecting a cheese board and savoury canapés and were working around a revised passenger count. I want a private jet chef to understand galley preparation, and this order gave us a useful starting point. The Galley Girls talked through the quantities of sandwiches with us before confirmation, rather than leaving us to guess the portions. The quantities of main courses matched our service plan, leaving us comfortable with the order before the final briefing.”
“A request for poached fish with steamed rice, 8 passengers, and two separate meal services: that was our brief for the departure at PMY. The Galley Girls used a readable packing list for the sandwiches, which helped when two colleagues checked the order together. I found the desserts without searching through every box, a small detail that mattered during the final cabin checks. I would discuss in flight catering with them again, especially when final order confirmation needs careful coordination.”
“Nothing about the 6 guest order at El Tehuelche Airport called for excess complexity: just vegetarian wraps and colourful salads and sensible planning for a revised passenger count. I gave The Galley Girls our storage brief and asked for the desserts to arrive in shallow trays. I could hand the fruit plates to a colleague with a short explanation instead of unpacking the whole order. I would discuss inflight catering services with them again, especially when packing arrangement needs careful coordination.”
Cost depends on what you actually load. For an empty repositioning into El Tehuelche, crew only, the order is small. Add a whale-season charter group and the same airport becomes a lamb-and-seafood order. Private jet catering is priced per menu and invoiced on its own, so you see what each choice adds.
A turboprop with a small galley and a mid-size jet with a full one are two different jobs at SAVY. Lead time follows that: more detail from you on the type, the oven and the stowage means a smoother order. Last-minute requests into PMY are handled, with a cold menu as the fastest to assemble.
Customs and special meals meet in one place: sealed packaging with a clear label. At PMY that is enough for domestic meals. If you plan to land with a kosher tray from abroad, ask your handling agent first, because animal products have their own import rules.
Yes, within the rules: your handling agent controls the gate, and customs controls what comes in from abroad. A local order skips both questions, because it is made in Chubut and delivered to the aircraft.
No, catering is ordered on top of the charter and invoiced separately. At Puerto Madryn the food is made in Argentina, so customs on your side has nothing to inspect beyond what you brought from home.
Tail, pax and diets — a flight attendant takes it from there, day or night.
