Catering to your aircraft in Miramar.
At 42 ft above sea level, Miramar is a quiet field that wakes up in the southern summer. Tell us the type and the headcount, and the order reaches your aircraft via the FBO, ready to re-plate.
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.
Miramar is a beach town on the Atlantic coast of Buenos Aires Province, and the private jet menu we build for Miramar Airport (MJR) reads like the province: grilled beef, empanadas, provoleta, milanesa and a lot of dulce de leche. These are the local specialities, and each one has to survive a galley with a small oven and a drawer.
A private jet menu for Miramar starts with asado cuts, which we cook, rest and slice per passenger so the flight attendant only re-plates. The inflight menu then adds empanadas that finish in the oven, a provoleta that is packed to be heated, and chilled seafood from the Buenos Aires Province coast when the season supports it. Private jet food here is simple and generous; private jet platters carry cured meats, cheeses and fruit; gourmet inflight meals are plated for service; private jet snacks are alfajores, nuts and fresh fruit. Local specialities of Buenos Aires Province are ordered like any other item.
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.
Miramar Airport sits at 42 ft on the Atlantic side of Buenos Aires Province, a seaside field that fills up when summer arrives. Private jet catering here follows the same logic as anywhere: you give the aircraft type and the headcount, we cook and pack for your galley. Inflight catering for this field leans on Argentine beef, empanadas and alfajores, and aviation catering for the crew is ordered on request like the rest. Business aviation catering and executive jet catering arrive at the FBO ready for re-plating, diplomatic flight catering goes through protocol first, and cabin crew meals are packed apart from the guest trays. Orders for in-flight catering at MJR go through by phone or email, day or night, last-minute requests included.
Who flies into MJR? Executives heading for the Atlantic coast, families with their own jet, charter groups. Business jet catering, corporate jet catering and VIP flight catering start from the cabin layout and the oven size. Charter flight catering and luxury inflight catering follow, and a private jet chef shapes a bespoke menu that fits the galley rather than the other way round.
When a delegation lands at MJR, the order moves through the protocol office, not the kitchen. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule: the menu is agreed first, labelled by seat, and handed over discreetly at the aircraft.
Special meals at Miramar are a procedure adapted to the local kitchen: beef, flour and dairy are everywhere in Argentine cooking, so allergen free plates are cooked on a separate board and packed in a separate box. Kosher, halal, vegan, gluten free and kids meals are all possible; tell us the diet and the seat number and each dish is marked for that seat only.
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.
At MJR the crew often turns around fast and eats last. Crew meals are a catalogue item, ordered with the flight and invoiced as such. Flight crew meals come boxed apart, pilot meals are simple and hot or cold as requested, crew catering is marked CREW, cockpit meals are packed for the flight deck, and crew meal boxes arrive with the order. Different meals for pilots are available when the captain and the first officer do not share a dish. Cabin crew meals get their own box, marked CREW and kept apart from anything for the guests.
At Miramar the handover happens at the general aviation terminal or on the apron, with your handling agent. FBO catering, catering delivery to the FBO, ground handling catering and handling agent catering all follow the same path: we agree the slot, you check the order against the list, you sign.
Miramar sees mostly light and mid-size business aircraft, so galley catering is usually handed over by hand at the aircraft door. When a larger aircraft needs a high loader, airside catering delivery is arranged with your handling agent before the slot, and aircraft provisioning follows the galley layout of the type.
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.
MJR serves the beach town of Miramar and sits low, at 42 ft, on the flat Atlantic coast. General aviation is the norm here: there is no big commercial terminal, and the FBO services and ground handling services that matter to a visiting crew are run on a small scale. Airport catering for the occasional private jet is agreed in advance with the handling agent and handed over at the aircraft. A seaside field that stays quiet most of the year and works as a modest business aviation hub in the southern summer.
Miramar rarely sees large aircraft, but coastal weekends in the southern summer bring a steady flow of private jets, and the field behaves like a small business aviation hub for those weeks. Inflight catering and in-flight catering here start with the season and the galley of the type, then aviation catering and business aviation catering are shaped around it. Executive jet catering covers the corporate trips, diplomatic flight catering waits for protocol clearance, cabin crew meals stay apart from the guest trays, and crew meals are ordered on request. The FBO services on the field are modest, so the order is confirmed with the handling agent ahead of the slot.
Argentina applies customs and agricultural rules to meat, dairy and fresh produce entering or leaving the country. For an international flight from MJR, we seal and label all food, and the ground handling services on the field may ask to see a list before the aircraft moves. Leftover animal products usually cannot enter the next country, so plan the galley with that in mind. Any business aviation hub in Argentina works the same way: the paperwork follows the food.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at MJR: smoked salmon bagels and sliced fruit for 7 guests, organised with an evening cabin service in mind. My main takeaway from this aviation catering order was the practical approach to catering handover. I gave The Galley Girls our storage brief and asked for the snack boxes to arrive in divided catering boxes. We placed the fruit plates in their planned storage area without first having to reorganise all the catering boxes.”
“Good preparation made the difference at Miramar Airport, where 12 guests expected a seafood starter and warm vegetable sides despite a family lunch request. The Galley Girls updated the sandwiches in the written order and sent back a confirmation that clearly showed our amendments. The snack boxes remained as originally requested, which was reassuring when we checked the latest version with operations. With aviation catering services, careful attention to storage requirements matters as much to our crew as the menu itself.”
“For 2 passengers departing from Miramar Airport, the agreed menu was fresh fruit and breakfast pastries; our main consideration was a family lunch request. The desserts from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the salads without asking where every component had been placed during preparation. I want an aviation catering company to understand cabin service sequence, and this order gave us a useful starting point.”
A government flight is usually the most detailed order we price. At Miramar the cost reflects protocol clearance, named cooks, labelled trays by seat number and the choice of local beef or seafood, each priced as its own line.
The honest answer on lead time is to call early on anything unusual, such as a whole menu of local specialities, and to call whenever for simple plates. Night, early morning and last-minute orders at MJR are all handled.
For an international departure from MJR, one local product like beef or empanadas is packed sealed, with a list the handling agent can show if asked. Leftover animal products usually cannot enter the next country.
Bringing food on board is possible, subject to customs on international legs. When the count changes at the last minute, as it often does with coastal weekend charters, a flexible menu of platters and boxed items is easier to scale than plated mains.
A private jet charter into Miramar does not carry the food with it. A return leg is simply a new catering order for the next departure, with its own menu and its own invoice.
Tail, pax and diets — a flight attendant takes it from there, day or night.
