Catering to your aircraft in Necochea.
SAZO is a coastal field that wakes up in January. Whether the jet is small or mid-size, we pack for its galley and meet your handling agent at the apron.
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.
Necochea faces the Atlantic, and the Buenos Aires Province table shows it. Our private jet menu for SAZO leans on local specialities: asado cuts, breaded milanesa, fresh sea fish and alfajores for the coffee tray. Private jet platters are built as cold boards for the drawer, with provoleta and cured meats from the region. Gourmet inflight meals finish in the aircraft oven, with the sauce packed apart. The inflight menu changes with the season, and private jet snacks stay simple: empanadas, nuts, fruit. Private jet food from Necochea is packed to travel, not to impress on the pass.
A private jet menu at Necochea Airport follows the coast and the pampas behind it. Local specialities in the Buenos Aires Province galley include grilled beef, empanadas, merluza and sweets filled with dulce de leche. Private jet platters travel chilled and are re-plated at altitude; gourmet inflight meals come ready for the oven, sauce apart. Private jet snacks cover the short sectors out of SAZO. The inflight menu is agreed with you before packing, and the private jet food is labelled by seat.
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.
Necochea Airport (SAZO / NEC) sits on the Atlantic coast of Buenos Aires Province, a small field whose traffic swells in the summer beach season. Private jet catering here is built around that rhythm: grilled-meat menus, coastal fish and light cold plates. For the galley it comes as inflight catering sealed and labelled by seat, and in-flight catering for the return leg. Aviation catering for business aviation catering flights, executive jet catering trips and diplomatic flight catering movements follows one routine, and cabin crew meals are packed alongside.
A private jet chef writes the SAZO brief with you: covers, restrictions, galley. Business jet catering, corporate jet catering and VIP flight catering for Necochea run on a bespoke menu, and charter flight catering with luxury inflight catering uses regional beef and coastal seafood.
When an official flight uses SAZO, the menu is cleared by protocol first. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering share one discreet routine with sealed trays and an identified team.
Special meals at Necochea are handled as a procedure. Argentine cooking leans on wheat, dairy and beef stock, so allergen free orders get a separate board and a separate box, sealed and labelled by seat. Kosher and halal meals are ordered ahead and travel in their packaging. Vegan and gluten free plates and kids meals are written into the same brief.
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 pilots and cabin team leaving SAZO, crew meals are a line you ask for when you order, and they appear on the same invoice as the guest food. Flight crew meals and pilot meals are packed so the crew can eat on a short turnaround. Crew catering and cockpit meals are boxed apart from the guest trays, and crew meal boxes carry no names. We can send different meals for pilots when the operator asks. Cabin crew meals are listed in the same order.
At SAZO, we deliver to the general aviation terminal through your handling agent. FBO catering, catering delivery to the FBO, ground handling catering and handling agent catering are one order, handed over where the aircraft is parked.
Galley catering for SAZO is shaped by the aircraft type: a light jet takes a drawer and a small oven, a larger cabin takes a full trolley. Airside catering delivery goes through your handling agent to the apron, and aircraft provisioning is agreed with the crew. If a high loader is needed for a bigger cabin, tell us 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.
Necochea Airport serves a seaside town on the Atlantic coast of Buenos Aires Province. Airport catering here suits general aviation, with FBO services and ground handling services on a small apron.
Business aviation at Necochea peaks in summer. Aviation catering for business aviation catering flights, executive jet catering trips, and diplomatic flight catering movements is similar at any airport. Inflight catering and in-flight catering arrive for the galley, and cabin crew meals ride along. It is a small business aviation hub in season.
Argentina applies strict controls on imported meat, dairy and fresh produce, so food from abroad may not leave the aircraft. Ordering catering locally avoids it, and your handling agent manages the paperwork.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 4 guests, but a small galley worktop also had to be considered when organising a breakfast basket with individual preserves at Necochea Airport. When comparing aviation catering companies, I would look closely at cabin service sequence after this experience. I asked The Galley Girls for the sauces in sealed meal containers, with garnishes supplied separately for plating on board. The breakfast portions stayed together in one group, so another crew member could follow the same plating sequence.”
“Our priority at SAZO was avocado toast components and breakfast fruit for 4 passengers, with a short ground stop shaping the service plan. The Galley Girls confirmed the handover contact and identified the sandwiches, making the catering delivery easier for our team to track. We could account for the canapés before passing the boxes to the cabin team, without a lengthy unpacking exercise. For our team, the strongest part of their flight catering was how they handled written menu details.”
“Having 4 guests request mushroom risotto and a green salad at NEC meant planning the portions carefully while accounting for several individual meal preferences. The sandwiches supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The canapés were also listed clearly, which made it easier to pass instructions between crew members during preparation. For our team, the strongest part of their flight catering services was how they handled cabin service sequence.”
Pricing at SAZO starts from the dishes: how many covers, what protein, what extras. A very early departure may favour hampers that stay sealed until you open them. We quote once you tell us the slot and the seat plan.
In January the coast is busy, so lead time depends on what the season offers; fish and fruit are plentiful, specialty cheeses less so. For Necochea we confirm each item, and late requests are handled.
Customs in Argentina focus on animal products and produce brought in from abroad. A changing passenger count simply means we re-pack the trays; the paperwork stays with your handling agent.
If the crew prefers to bring food, that is fine, but ordering the return leg from Necochea means one invoice and one handover. Customs at the far end may restrict meat and dairy, so we pack accordingly.
Not part of the charter: catering for Necochea is requested and invoiced separately. Slot and turnaround set the menu style, from a cold lunch to a full oven service.
Tail, pax and diets — a flight attendant takes it from there, day or night.
