Catering to your aircraft in Salta.
Landing at 4,088 feet in the Lerma Valley changes how a flight eats. Our private jet catering here is built for that, with local dishes sealed and labelled by seat.
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.
Salta sits in the Lerma Valley, and its kitchen is Andean at heart: corn, goat, quinoa, peppers and the wine of the high Calchaquí valleys. A private jet menu built here starts with what survives a cabin, and an inflight menu for SASA usually mixes a cold board with one or two hot courses.
Local specialities are the reason many passengers choose Salta. Empanadas salteñas, cut by hand and baked, keep well in an oven tray. Humita en chala and tamales travel sealed in their husks. Locro is a winter dish and rarely suits a summer departure, so we say so when you ask.
Private jet food from the Salta Province also means cheese: goat cheese from the valleys, sliced for the board, and dulce de cayote or quince to go with it. Torrontés from Cafayate is the wine most guests ask about, and we can match the menu to a bottle you supply. Order in-flight catering for the leg out and we will pack it 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.
At 4,088 feet in the Lerma Valley, Salta sees business jets arrive for the wine routes of Cafayate and the Andean circuits, and the galley has to be loaded with that in mind. We are former VIP flight attendants, and our private jet catering here is cooked and packed for your aircraft, then handed over through the FBO. Inflight catering for these flights leans on local empanadas, cheeses and fruit that travel well. In-flight catering for a longer leg can add a hot course in oven-ready trays. Aviation catering at SASA covers the guest cabin and, on request, cabin crew meals billed like the rest of the order. Business aviation catering and executive jet catering for owners and charter clients follow the same brief, and diplomatic flight catering is cleared by protocol before anything is cooked.
Business jet catering at Salta usually begins with who is flying and how long the sector is. Corporate jet catering for executives often means a cold lunch and one hot course. VIP flight catering and charter flight catering follow the same logic, with luxury inflight catering reserved for guests who want the Andean table on a plate. Our private jet chef writes a bespoke menu around the galley you actually have.
When a delegation lands at SASA, the menu is approved first and cooked second. We handle head of state flight catering, government flight catering, VIP aviation catering and state visit aircraft catering with traceable packing and no names on the labels.
Kosher, halal, vegan, gluten free and other special meals are a procedure here, built around a cuisine where corn, cheese and beef dominate. Allergen free orders are checked against local empanada doughs and sauces, and kids meals are written for a child on the manifest: simple, mild, easy to eat in a seat.
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 long Andean rotation, crew meals matter as much as the cabin menu. We prepare flight crew meals and pilot meals as crew catering on request, billed with the order. Cockpit meals travel in crew meal boxes, and different meals for pilots are standard practice here, so the captain and first officer do not share a dish.
FBO catering at Salta is handed over through the FBO or the general aviation terminal. Ground handling catering is coordinated with your handling agent, and catering delivery to the FBO is planned around your slot. Handling agent catering at SASA means one call, and we meet the aircraft at the apron.
Larger aircraft at Salta need a high loader at the cabin door, and galley catering is planned around its reach. We confirm the aircraft type with your handling agent, so airside catering delivery and aircraft provisioning arrive properly sized and packed in the order your crew will use them.
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.
Salta is the main gateway to the northwest of Argentina, and the airport handles a mix of scheduled, charter and general aviation traffic. Airport catering for business aircraft is arranged through the handling agent and delivered at the apron.
Business aviation catering at Salta gathers inflight catering and in-flight catering for owners, executives and charter clients. Aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are all quoted per order. Salta works as a business aviation hub for the northwest of the country, with general aviation and FBO services open day and night and ground handling services arranged through your agent.
Argentina applies food-import controls at the border, so fresh meat, cheese and produce from abroad can be removed on arrival. Meals cooked and packed in Salta avoid that issue on the outbound leg. Tell us your route and we explain what to declare.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 11 guests, but a tight boarding window also had to be considered when organising avocado toast components and breakfast fruit at SLA. We described our serving sequence to The Galley Girls and asked for the crew provisions to be packed accordingly. We left the fruit plates stored until needed, which kept the first service manageable and reduced unnecessary handling. My main takeaway from this aviation catering services order was the practical approach to cabin service sequence.”
“Several practical details needed attention at Martín Miguel de Güemes International Airport, with roasted chicken and seasonal vegetables requested for 2 guests and different crew meal preferences to accommodate. I gave The Galley Girls our storage brief and asked for the snack boxes to arrive in clearly marked packs. I want an aviation catering company to understand storage requirements, and this order gave us a useful starting point. Separating the sauces from the first service items helped us avoid opening boxes we did not yet need.”
“Getting a charcuterie board and fresh bread ready for 7 guests at SASA required an order that accounted for a short ground stop. When comparing aviation catering companies, I would look closely at written menu details after this experience. The Galley Girls gave us an update on the desserts before the handover, which helped us organise the cabin checks. The crew provisions went straight to the right colleague instead of circulating between several people during the turnaround.”
How much does private jet catering cost? It depends on the dish. A halal chicken tray, an allergen free box or a child's meal are each priced as their own line, and Salta produce like goat cheese or quinoa is priced by the portion.
Salta's lead time is mostly a question of airside access. Your handling agent decides when a vehicle can reach the apron, and we plan the handover around that. Late orders are still taken.
Customs is stricter on inbound food than on food loaded here. Argentina's rules cover fresh produce, meat and cheese, so leftovers from an earlier sector may be removed on arrival. Tell us your route.
Can you bring food? Yes, within Argentina's customs limits, though a delegation will usually want a vetted, labelled menu. We cook to protocol and pack with traceability, which avoids questions at the ramp.
Catering sits as a separate order, not part of a charter. Night flights and dawn departures at SASA are no different: tell us the tail and slot, and we deliver.
Tail, pax and diets — a flight attendant takes it from there, day or night.
