Catering to your aircraft in Gualeguaychu.
Gualeguaychu is a flat, green airfield in Entre Ríos, busiest around carnival weekends. We cook for crew and passengers on the galley you have, and hand the meals to your FBO.
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.
Entre Ríos Province is river country: the Uruguay river runs along its eastern edge and the surubí and dorado that come out of it shape the local private jet menu. Regional beef, grilled in the Argentine way, is the other pillar of the inflight menu at Gualeguaychu. For private jet food, we cook these dishes so that they survive a galley with one oven.
Local specialities travel differently in a cabin: the fish is plated cold or finished in the oven, the beef is sliced per seat, and the chimichurri goes in its own pot. Private jet platters built on empanadas, provoleta and cured meats suit a short hop out of Gualeguaychu, while gourmet inflight meals of river fish fit a longer sector. Private jet snacks lean on alfajores and dulce de leche, a staple across Entre Ríos Province.
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.
Gualeguaychu Airport sits on the flat Entre Ríos plain, at 75 ft, with a general aviation ramp that sees weekend business and carnival-season traffic. Private jet catering here is built around river fish, regional beef and the galley you actually fly. Inflight catering, in-flight catering and aviation catering orders are commissioned and invoiced separately, and business aviation catering for executive jet catering or diplomatic flight catering follows the same routine, with cabin crew meals boxed apart.
Guests arriving at SAAG for a weekend in Entre Ríos fly in light jets, so business jet catering is compact. Corporate jet catering, VIP flight catering and charter flight catering follow the aircraft's oven. A private jet chef builds a bespoke menu, and luxury inflight catering means careful plating rather than volume.
Government flight catering for a flight into SAAG is kept discreet, with few people on the ramp and no names on the packaging. Head of state flight catering and VIP aviation catering are planned with the protocol office, with a named team on the order. State visit aircraft catering is traced from kitchen to ramp.
Special meals at Gualeguaychu follow a procedure, not a label. Beef, wheat flour and dairy dominate the regional kitchen, so gluten free and allergen free requests are cooked on a separate board and sealed. Kosher, halal and vegan meals are requested with the flight, and kids meals are packed in a separate box, marked by seat number.
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 short stop at SAAG the crew eats fast, so crew meals come boxed and sealed. We pack flight crew meals, pilot meals and cockpit meals in crew meal boxes by seat, and offer different meals for pilots on request. Crew catering is commissioned with the flight and billed on its own.
Your handling agent decides who reaches the ramp, so we work through them. FBO catering lands at the general aviation terminal; catering delivery to the FBO and ground handling catering are agreed before the slot, with handling agent catering confirmed on the day.
Here on the Entre Ríos plain it is the type on the apron that decides how the food goes aboard. A light or midsize jet takes galley catering by hand through the door, while larger types may need airside catering delivery with a high loader arranged through your handling agent. Tell us the type and we plan aircraft provisioning around its galley.
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.
Gualeguaychu Airport serves the city and the Entre Ríos river country from a flat site at 75 ft. Airport catering here is local and plain: the general aviation ramp is small, and FBO services and ground handling services decide how a meal reaches the aircraft, so orders go through the FBO and your handling agent.
As a business aviation hub, Gualeguaychu sees most traffic at carnival and holiday weekends, when FBO services and ground handling services are busiest. Inflight catering and in-flight catering orders rise then, as do aviation catering and business aviation catering requests for executive jet catering, diplomatic flight catering, crew meals and cabin crew meals. The rest of the year is quiet.
Customs in Argentina control foreign meat, dairy and fruit. At SAAG the practical answer is local catering: meals loaded here need no import paperwork, and your handling agent and the FBO services desk clear what reaches the ramp through ground handling services. Leftovers follow the rules of the next destination.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at SAAG, with 2 servings of a selection of petits fours and sandwiches and several individual meal preferences to consider. I want an aviation catering company to understand galley preparation, and this order gave us a useful starting point. The Galley Girls updated the side dishes in the written order and sent back a confirmation that clearly showed our amendments. The note about the breakfast portions was easy to spot, and we could brief the rest of the team quickly.”
“Packing mushroom risotto and a green salad for 4 passengers at GHU needed careful thought, especially given a changing departure schedule. When comparing aviation catering companies, I would look closely at storage requirements after this experience. The sandwiches from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The breakfast portions were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“We kept the passenger brief simple at Gualeguaychu Airport: fresh fruit and breakfast pastries for 9 guests, organised with a late menu amendment in mind. I asked The Galley Girls to review the fruit plates quantities against the passenger brief, and the proposed portions made sense. The quantities of side dishes matched our service plan, leaving us comfortable with the order before the final briefing. Our brief for flight catering was met with a sensible plan for meal organisation.”
A crew-only order for a short hop is the cheapest case. At Gualeguaychu, cost rises with seafood-style river fish and beef cuts, and falls with cold plates. We quote per menu, invoiced on its own.
For a light jet into Gualeguaychu, we cook for the galley you have. Late requests are handled, and the simplest route is naming the tail so we match dishes to the oven.
If a request is allergen-sensitive, we cook it in Entre Ríos on a separate board. That sidesteps import rules entirely and keeps the tray traceable.
Airside access at SAAG is arranged by the handling agent, who clears what goes to the ramp. Food brought from abroad may be held at customs; locally cooked meals pass through the FBO.
Catering sits outside the charter contract at Gualeguaychu and is billed as its own order. Because customs limits what arrives from abroad, we cook in-country.
Tail, pax and diets — a flight attendant takes it from there, day or night.
