Catering to your aircraft in Orán.
Orán runs on warm air, citrus groves and agricultural traffic, and the aircraft that land at SASO often leave again within the day. We cook and pack for the crew: labelled by seat, finished in your oven, handed to the 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.
Salta Province gives a private jet menu a clear identity. The north of the province, around Orán, is citrus and sugar country, with grapefruit, mandarins and oranges that work as fresh private jet food for a short morning leg. Local specialities travel well in a galley: humitas, tamales and empanadas salteñas, baked with a cumin and onion filling and packed in a tray with the oven instruction on the lid. For the inflight menu we build private jet platters of regional cheeses, cured meats, olives and fruit, and gourmet inflight meals such as slow-cooked llama or beef locro, finished in the oven with the sauce in a separate pot. Private jet snacks follow the same logic: roasted corn, almonds, dried fruit, alfajores from Salta and fruit from the orchards of the region. Each tray is sized to the oven and drawers of your own cabin.
A private jet menu for Orán works best when it looks north-west Argentina in the eye. Salta Province is the home of the empanada salteña, of locro for the cold months, of quinoa and Andean corn, and of goat cheese. These local specialities are cooked and packed for the aircraft, not adapted from a generic list. Private jet platters carry chilled quinoa salads, regional cheeses and charcuterie, with fruit from Orán's own growing area. Gourmet inflight meals include milanesa, grilled beef with chimichurri in its own pot, or humita served warm. Private jet snacks cover dried fruit, nuts, alfajores and sealed mate sets for crew. The inflight menu changes with the harvest, and seasonal citrus changes the cold course throughout the year.
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.
The runway at Orán sees business aviation traffic from the north of Argentina, from agricultural and energy trips to private family flights. Private jet catering here starts from the aircraft's galley, then from what the region does well. Our business aviation catering at SASO covers executive jet catering for owner and corporate trips, diplomatic flight catering for official movements, and cabin crew meals boxed and marked separately. In-flight catering is ordered by phone or email, 24/7, and last-minute orders are handled.
A typical business jet catering brief at Orán comes from agricultural, energy or family trips in northern Argentina. Corporate jet catering here is light and regional: a chilled citrus plate, empanadas for the oven, charter flight catering with seat labels. Our private jet chef writes a bespoke menu around the galley, and VIP flight catering and luxury inflight catering follow the same discipline, one tray per seat.
When an official arrival uses SASO, government flight catering depends on discretion and clear lines. State visit aircraft catering and head of state flight catering are prepared by a small named team, VIP aviation catering is labelled by function, and the whole order is confirmed with the delegation first.
Special meals at Orán are a procedure built around the local kitchen. Empanadas, humitas and breaded milanesas hide gluten, dairy and egg, so we prepare gluten free, allergen free and vegan versions on a separate board and in a separate box, marked by seat. Kosher, halal and kids meals are ordered like any other dish. Tell us the restriction and the seat, and the tray comes sealed.
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 SASO, crew catering is a separate line on the order, requested and invoiced like any other dish. Crew meals are packed in crew meal boxes, with pilot meals and cockpit meals sealed apart from the cabin. Different meals for pilots are available on request, and flight crew meals can be hot or cold depending on the rotation.
FBO catering at Orán ends at the aircraft. Catering delivery to the FBO is arranged with your handling agent, who meets us at the general aviation terminal and takes the trays airside. Ground handling catering is coordinated on your slot, and handling agent catering stays simple: one hand-over, one signature.
Loading at Orán depends on the cabin size. A light jet is usually served by hand through the main door, with trays carried up the steps one at a time. A larger cabin can call for a high loader, and airside catering delivery is then arranged with your handling agent on the apron. Galley catering is packed to the aircraft in front of us, so tell us the type and what the oven, drawers and chiller hold, and aircraft provisioning follows that layout.
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.
Orán Airport serves the north of Salta Province, a warm, low-lying area with agriculture and energy activity. As an airport for airport catering in general aviation, SASO is quiet and runway-focused, with simple FBO services and ground handling services for private flights.
Business aviation hub is too grand a phrase for Orán, but the field handles private flights year-round. Inflight catering here follows the harvest, and in-flight catering is ordered by phone or email. Aviation catering fits short sectors, business aviation catering fits owner trips, executive jet catering suits corporate groups, and diplomatic flight catering, with cabin crew meals boxed separately, covers official movements.
Argentina restricts many animal products brought in by air, such as meat, dairy and some fresh produce. For flights into Orán, this means imported food can be inspected or removed, so ordering locally avoids a stop. Waste from international flights is handled by your handling agent.
Average rating from the cabin crew and pilots we cater for.
“On this departure from Orán Airport, 5 passengers had chosen yoghurt pots and fresh berries, and a family lunch request needed to be reflected in the order. The Galley Girls suggested clearly marked packs for the main courses, and that choice worked well with our storage arrangement. The side dishes were easy to locate, leaving the crew free to focus on the remaining cabin preparation. I want a private jet catering company to understand cabin service sequence, and this order gave us a useful starting point.”
“As the person coordinating poached fish with steamed rice for 6 passengers at SASO, I needed an arrangement that considered a family lunch request. The Galley Girls updated the crew provisions in the written order and sent back a confirmation that clearly showed our amendments. The starters remained as originally requested, which was reassuring when we checked the latest version with operations. When comparing private jet catering companies, I would look closely at crew briefing after this experience.”
“Timing and organisation mattered at ORA, where our order of vegetable tartlets and a dessert selection for 10 people involved a tight boarding window. The Galley Girls labelled the main courses in line with our brief, so the cabin team could identify the relevant portions quickly. My search for "private jet catering near me" led to a practical conversation about galley preparation. I found the desserts without searching through every box, a small detail that mattered during the final cabin checks.”
Think of private jet catering at Orán as a menu priced dish by dish. If two extra passengers join late, the platters grow, the labels change and the bill follows. Seasonal citrus is light on the budget, while cured meats and locro cost more. Last-minute orders are handled, day or night.
A return leg ordered from Orán works best when you tell us what the aircraft can do on board. A galley with an oven allows empanadas and locro, while a cold drawer favors quinoa salads and platters. Lead time is flexible with simple menus, and last-minute orders are handled.
Argentine food import rules are strict on animal products, so plan for the departure slot rather than the arrival. Food prepared in Orán for your aircraft does not go through that process, and delivery to the FBO is arranged around your slot. Tell us how long the aircraft will stay, and we pack around that.
Yes, passengers can bring food, but allergens and customs are the risk. For a long leg with two services, we build both courses for you: a cold plate for the first, a hot dish for the second, each marked by seat with allergens listed.
No. Catering is separate from a private jet charter into Orán, ordered and invoiced on its own. Departures shift with the weather, so we keep in contact by phone or email, 24/7, and hand the trays to the FBO when your crew confirms the new slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
