Catering to your aircraft in San Salvador de Jujuy.
At 3,019 ft, with the Andes rising behind the valley, Jujuy asks for menus that hold their shape in a small galley. We cook and pack for the crew who serve them, former VIP flight attendants working for flight attendants.
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.
Jujuy Province is the north-west corner of Argentina, where Andean and Spanish cooking meet and the pantry changes between the valley and the high Puna. A private jet menu out of San Salvador de Jujuy leans on that: humita and tamales in corn husk, empanadas jujeñas cut small, locro in a thermal pot, quinoa salads, charqui, and goat or llama when the guest asks for something truly local. Local specialities travel differently from one another, so each dish gets its own service note.
Our inflight menu for the province starts with what grows in the Quebrada de Humahuaca: native potatoes in many colours, purple corn, quinoa, chilli, fresh goat cheese. Private jet food from Jujuy can be as plain as a tamal and a quinoa salad or as composed as a plated lamb with Andean tubers. Wine from the high-altitude vineyards of the north-west is a frequent request for the cabin. Ask for {Region}-sourced produce and we write the menu around it.
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.
Jujuy sits at 3,019 ft, tucked between the Andean foothills and the yungas, and the weather in the valley decides more menus than any passenger does. Private jet catering here follows the north-west of Argentina: empanadas, locro, quinoa, goat, Quebrada produce. We pack inflight catering in-flight catering and aviation catering for the galley you actually have, from business aviation catering for corporate tails to executive jet catering for charters. Diplomatic flight catering runs through the same hands, and cabin crew meals ride in their own labelled boxes.
Business jet catering at San Salvador de Jujuy usually serves corporate jet travellers heading to the mining and wine regions. Corporate jet catering here means cold regional lunches and plated mains for VIP flight catering. Charter flight catering for visiting groups is common, and luxury inflight catering is built around a private jet chef writing a bespoke menu to the aircraft.
When a delegation lands at SASJ, the menu is cleared before anything is cooked. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all rely on a named team and traceable products.
A gluten-free guest in Jujuy meets corn, quinoa and potato everywhere, but also wheat in the local bread and in the empanada pastry. We write the special meals around that, with kosher, halal, vegan, allergen free and kids meals on a separate board and a separate box.
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 the crew landing at Jujuy, crew meals are a separate order, on request and billed as such. Flight crew meals and cockpit meals are packed for a short turn, pilot meals can differ between captain and first officer as per policy, and crew catering comes in crew meal boxes, with different meals for pilots if asked. Cabin crew meals stay marked and apart.
FBO catering at SASJ is delivered to the aircraft through your handling agent. Catering delivery to the FBO or the general aviation terminal is coordinated on your slot, and ground handling catering follows the airport's access rules. Handling agent catering means one contact for the order.
For larger aircraft, galley catering at SASJ is planned around the aircraft type and its door height, and airside catering delivery is arranged with the handling agent for aircraft provisioning. Once you name the aircraft and describe what its galley holds, the packing is built around that.
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.
Gobernador Horacio Guzman International serves San Salvador de Jujuy and the north-west of Argentina, with general aviation parked beside scheduled traffic. Airport catering for jets is arranged through the FBO, and ground handling services at the field cover access, ramp escort and the handover at the aircraft.
Business aviation in Jujuy is driven by mining, wine and tourism, and the orders follow: inflight catering and in-flight catering for the valley rotations, aviation catering for visiting tails, business aviation catering and executive jet catering for corporate groups, diplomatic flight catering when a delegation passes through. Cabin crew meals and crew meals are packed separately for the deck. General aviation and FBO services sit within a small business aviation hub, and ground handling services keep the apron work simple for a night arrival.
Argentina applies agricultural and customs control to food entering or leaving the country. For an international leg from SASJ, fresh produce, meat and dairy may be restricted at the destination, so tell us the route and your ground handling services contact will confirm what can stay on board.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at SASJ, I coordinated mushroom risotto and a green salad for 7 guests and explained our concerns about a small galley worktop. The meal organisation stood out more than any sales pitch about private jet catering menu. We described our serving sequence to The Galley Girls and asked for the side dishes to be packed accordingly. That left time to check the salads properly before the passengers were ready for the next part of the service.”
“Getting yoghurt pots and fresh berries ready for 3 guests at JUJ required an order that accounted for limited fridge space. The Galley Girls kept the crew provisions separate from the finishing elements, which gave us control over the final presentation. We could finish the desserts as each guest was ready, rather than laying everything out at once. I appreciated the emphasis on written menu details throughout the private aviation catering arrangements.”
“Rather than an elaborate service at Gobernador Horacio Guzman International Airport, our 4 guests wanted beef fillet with roasted potatoes, organised sensibly around a small galley worktop. The starters came from The Galley Girls in compact food boxes, with a packing list that matched the contents. I could hand the salads to a colleague with a short explanation instead of unpacking the whole order. The written menu details stood out more than any sales pitch about business jet catering.”
A government flight from SASJ is quoted from the menu you pick. Quinoa, goat and local cheese cost differently from imported seafood, and a plated service costs differently from boxes. We send a written quote before anything is cooked.
Lead time here follows your schedule. Night departure, dawn departure, late arrival: we coordinate with the FBO and arrange the handover. Last-minute orders are handled by phone or email, 24/7.
Local products like cayote preserve, charqui or fresh cheese raise customs questions on international flights. We tell you what travels and what stays, based on the destination.
Bringing food from outside is possible, though handling and customs may apply. With a last-minute headcount change, adjusting our order is usually simpler.
A return leg from Jujuy is its own catering order. The charter price does not include food, so we quote each leg and you confirm.
Tail, pax and diets — a flight attendant takes it from there, day or night.
