Catering to your aircraft in Comodoro Rivadavia.
SAVC serves energy-sector business aviation across Chubut. Lidded trays, sauces packed apart and seat-numbered boxes make the walk from van to stairs simple for CRD arrivals.
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 eats like the south of the world. Patagonian lamb is the reference: slow-roasted, carved per guest, and it travels best sliced and re-plated in the galley with the jus kept apart. The private jet menu for Comodoro Rivadavia leans on that, with merluza negra and cold-water fish from the Golfo San Jorge for an inflight menu that stays light.
Private jet food built around local specialities holds up well here. Chubut is known for Welsh heritage tea and cakes from the Gaiman valley, torta galesa among them, which keep in the drawer and suit a cold afternoon sector. Add centolla, the Patagonian king crab, when in season, and mate-friendly pastries like facturas for crew. We name each item with how it travels: chilled, oven, sauce apart.
The steppe and the sea both feed the table in Comodoro Rivadavia. Lamb from Patagonian estancias, merluza negra, centolla in season, and the Welsh-Argentine baking of the Chubut valley give a private jet menu with real local character. Each local speciality is packed for the galley: what goes in the oven, what stays cold, what is carved per passenger.
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.
Comodoro Rivadavia is Argentina's oil capital, and its business aviation traffic follows the energy sector across Chubut Province. Private jet catering here means robust food for long sectors: in-flight catering that survives a cold ramp, business aviation catering built around lamb and fish, and cabin crew meals boxed separately. Executive jet catering and diplomatic flight catering are quoted per menu and invoiced like any order.
Business jet catering at Comodoro Rivadavia is built for long legs. Corporate jet catering and VIP flight catering for energy-sector executives run to lamb, fish and cold plates. Charter flight catering is quoted like any order. Luxury inflight catering needs a private jet chef who knows the galley: a bespoke menu, packed for the oven you actually have.
Official flights into SAVC need menus approved by the protocol office. Government flight catering and head of state flight catering are traceable, sealed and handed over quietly. VIP aviation catering and state visit aircraft catering are quoted per menu and invoiced like any order.
Dietary requests are written as a procedure, not a label. At SAVC, shellfish and wheat flour are the allergens to watch in Patagonian cooking, since centolla and empanada dough are everywhere. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are packed separately and marked by seat number, with the diet card in the same bag.
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 Comodoro Rivadavia turn, the crew meals box is ordered when you ask for it and appears as its own line on the invoice. Flight crew meals and pilot meals are boxed for the cockpit. Crew catering covers the cabin team; cockpit meals are one-handed and easy to eat. Crew meal boxes are marked CREW, and different meals for pilots are available on request. Cabin crew meals can be hot or cold, depending on the turn.
We deliver to the FBO and hand over plane-side. FBO catering and catering delivery to the FBO run through your handling agent; the general aviation terminal gives access. Ground handling catering and handling agent catering are confirmed against the slot.
Aircraft provisioning at Comodoro Rivadavia depends on type. For larger cabins, galley catering is loaded by high loader at the door; for light and midsize jets, airside catering delivery is carried up the airstairs. We confirm the door, the galley layout and the handling agent's access for the aircraft before packing. Airside catering delivery follows the handling agent's ramp rules.
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 Rivadavia's airport serves the energy industry and Patagonian travel. Airport catering here suits general aviation and business aviation traffic, with FBO services and ground handling services on the field.
Business aviation hub of southern Chubut, SAVC handles energy and tourism flights. Inflight catering, in-flight catering and aviation catering are packed for your type; business aviation catering, executive jet catering and diplomatic flight catering are quoted per menu. Cabin crew meals are boxed separately.
Argentine customs limit imported fresh food, so catering here is local. Declare anything you carry in, and expect fresh meat, dairy and produce to be refused or seized on international arrivals.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at CRD: a late menu amendment, alongside a request for grilled salmon with a lemon dressing for 3 passengers. For jet catering, that attention to written menu details made the order noticeably easier to manage. After a final adjustment to the starters, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the breakfast portions quantities from several messages during the final departure checks.”
“Passenger preferences led us to poached fish with steamed rice at General Enrique Mosconi International Airport; 12 portions were needed, with limited fridge space factored into preparation. My main takeaway from this VIP flight catering order was the practical approach to crew briefing. The breakfast portions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the main courses stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“For 5 passengers departing from SAVC, the agreed menu was beef fillet with roasted potatoes; our main consideration was a late menu amendment. We discussed the dimensions before confirming; The Galley Girls grouped the main courses into shallow trays that were easy to handle. We placed the salads in their planned storage area without first having to reorganise all the catering boxes. I appreciated the emphasis on final order confirmation throughout the charter flight catering arrangements.”
On a long sector, how much does private jet catering cost depends on what is served twice: breakfast and dinner, say, or lunch and an arrival snack. Patagonian lamb and seasonal crab raise the figure; pasta and fish keep it down. We quote per menu and invoice separately.
Weather decides departures on the Chubut coast, so the lead time we work to is your slot, not a fixed rule. Send the order when you have the plan; if it moves, tell us. Last-minute orders are handled.
On customs, assume the strict side: imported fresh food may be refused. Crew duty limits mean waiting time is spent at the FBO, so we pack crew meals that hold and can be eaten without a galley.
Repositioning empty means no guests, but the crew still eat. Food carried in from abroad can be refused at customs, so most crews order crew meals here and keep the galley bare.
Not part of the charter, no. At SAVC the galley size of the aircraft shapes the menu: small galley, cold and re-plate; larger galley, oven plates. The order is invoiced separately from the flight.
Tail, pax and diets — a flight attendant takes it from there, day or night.
