Catering to your aircraft in Esquel.
Esquel runs on ski season, fishing lodges and government visits, and the galley has to keep up. Catering by former VIP flight attendants, packed for the aircraft and delivered to the FBO at SAVE.
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 Province is lamb country. Esquel's private jet menu leans on slow-roasted Patagonian lamb, cut so it carves in the galley, and on rainbow trout from the Andean lakes, served cold or pan-finished. The inflight menu also takes in Welsh-Patagonian baking: the Trevelin tea-house tradition gives you scones, tortas galesas and black cake that travel well in a drawer. Private jet food from Esquel means wild berries, rose hip jam, cheeses from the Andean valleys and mate-friendly pastries. These local specialities are packed as private jet platters for a mixed cabin, gourmet inflight meals for a longer leg, and private jet snacks for the lodge transfer back. Every item is listed by how it finishes on board: oven, sauce apart, chilled or re-plated cold.
Fly into Esquel and the Chubut Province table is short and honest: lamb, trout, berries, Welsh-Patagonian pastry. A private jet menu from here works because those items hold up. Lamb shoulder is cooked and packed to reheat in a galley oven; trout is smoked or cured and travels chilled. The inflight menu adds berry compotes, dulce de leche sweets and Andean cheeses. Local specialities become private jet platters for the cabin, gourmet inflight meals for dinner legs and private jet snacks for the climb-out. Private jet food in Patagonia rewards simplicity, and we label each tray so the flight attendant knows what finishes where.
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.
Esquel sits at 2,621 ft on the Patagonian steppe edge, where winter snow and wind decide how a sector goes. Private jet catering here has to work around cold ramps, a ski-season spike and a country that checks fresh food at the border. We pack for the galley you actually have and hand it over at the FBO. Inflight catering, in-flight catering and aviation catering for Esquel all follow the same rule: nothing leaves the kitchen that the crew cannot finish in a drawer and a small oven. Business aviation catering and executive jet catering orders are placed by phone or email, any hour. Diplomatic flight catering and cabin crew meals follow the same route, billed as the rest of the order.
A typical business jet brief into Esquel is four to eight guests heading for a Futaleufu lodge or a La Hoya ski weekend. Business jet catering and corporate jet catering follow the galley: lamb that reheats, trout served chilled. Our private jet chef writes a bespoke menu around the type, and VIP flight catering, charter flight catering and luxury inflight catering are all briefed the same way.
Chubut hosts provincial and national visits, and government flight catering at Esquel starts with the protocol office clearing the menu. Head of state flight catering and VIP aviation catering run through a named team, with traceability on every tray. State visit aircraft catering is handed over discreetly at the aircraft.
Special meals at Esquel are a procedure built on a meat-and-dairy kitchen. Lamb stock, butter and cheese sit in half the local dishes, so allergen free, vegan and gluten free trays are cooked on separate boards and boxed apart. Kosher, halal and kids meals are ordered with the rest and marked by seat number on the lid.
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.
A crew at SAVE often waits out weather, so crew meals need to hold. Flight crew meals, pilot meals and cockpit meals come in crew meal boxes, with different meals for pilots when the operator wants them. Crew catering is ordered on request, billed with the order, and cabin crew meals are boxed separately.
Catering is handed over at the FBO or to your handling agent, then carried to the aircraft on your slot. FBO catering at Esquel means a box per seat, labelled, at the general aviation terminal. Catering delivery to the FBO and ground handling catering are coordinated with the handling agent, so handling agent catering is never a surprise.
Esquel handles light and midsize jets, and galley catering is packed to fit the drawers of those aircraft, not the other way round. When a larger type comes in, airside catering delivery is planned around its door height and whether a high loader is on the apron; aircraft provisioning follows the galley layout we are given with the tail.
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.
SAVE is a regional airport whose general aviation side takes lodge and ski traffic into Patagonia. FBO services and ground handling services here are sized for light and midsize aircraft, and airport catering is arranged around that apron.
Esquel works as a seasonal business aviation hub, shaped by ski weeks and fishing months. FBO services are busiest then, and inflight catering, in-flight catering, aviation catering and business aviation catering orders follow the same calendar. Executive jet catering, diplomatic flight catering, crew meals and cabin crew meals are ordered together, as one request.
Customs in Argentina check fresh food arriving from abroad, so catering for Esquel is cooked and sealed inside the country. Tell the FBO services desk or your handling agent which port you clear at, and we plan the menu around that route.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 5 guests, but a tight boarding window also had to be considered when organising poached fish with steamed rice at Esquel Brigadier Antonio Parodi International Airport. I needed the side dishes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the starters quantities from several messages during the final departure checks. The order made vip inflight catering feel manageable because the storage requirements had been considered beforehand.”
“Choosing mini sandwiches and individual desserts for 8 people at SAVE was straightforward; the challenge was making it work with limited fridge space. I asked The Galley Girls to review the sandwiches quantities against the passenger brief, and the proposed portions made sense. The quantities of salads matched our service plan, leaving us comfortable with the order before the final briefing. For our team, the strongest part of their private jet catering was how they handled meal organisation.”
“The 8 passenger portions of a cheese board and savoury canapés were the easy part; managing a late menu amendment at EQS took more planning. The Galley Girls kept the salads separate from the finishing elements, which gave us control over the final presentation. I would discuss private jet catering services with them again, especially when written menu details needs careful coordination. The snack boxes stayed together in one group, so another crew member could follow the same plating sequence.”
Customs and food-import rules shape the bill here. Because everything for private jet catering at Esquel is sourced and cooked inside Argentina, there is no import surcharge, only the menu you pick. Lamb and trout cost more than salads.
A government visit to Chubut tends to arrive late and change often. Our lead time follows the paperwork: menu approved, tail confirmed, FBO told. Last-minute orders are handled, any hour.
A night slot at SAVE means a quiet ramp and a short customs window. Food that is cooked and sealed in Argentina avoids import inspection, and the handling agent hands it over at the aircraft.
Argentine customs can seize fresh food arriving from outside. When the guest wants trout, berries or lamb, we buy them locally and it is cleared before it reaches the ramp.
Catering sits outside a charter contract. A last-minute passenger change into SAVE is a simple amendment to your order, and last-minute orders are handled.
Tail, pax and diets — a flight attendant takes it from there, day or night.
