Catering to your aircraft in Resistencia.
Resistencia runs hot and humid for much of the year, and the plain around it is flat and open, so a galley order here is chosen for the heat. We cook and pack for the crew who will serve it.
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.
Chaco Province cooks from the river and the cattle country. A private jet menu for Resistencia leans on surubi and pacu from the Paraná system, grilled or baked and packed with the sauce in its own pot, so nothing softens on the way to the aircraft.
Beef is the other pillar. Northern asado cuts travel well when they are portioned per passenger and finished in the galley oven; we label each tray with the seat number so the re-plate is mechanical. Local specialities such as mandioca, chipá and humita suit an inflight menu because they hold their shape and reheat without drama.
For a lighter private jet food order, regional citrus, melon and sweet northern fruit go out chilled and cut. Tell us the galley and the headcount and we adapt the Chaco Province table to it.
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.
Resistencia sits on the Paraná river plain in Chaco Province, flat terrain with heat and humidity that decide what survives in a galley drawer. Private jet catering at Resistencia International (SARE / RES) means food chosen for that climate, packed for the galley you actually have and handed over at the aircraft. Inflight catering here leans on river fish, regional beef and fruit from the north of Argentina. Aviation catering for business aviation catering flights, executive jet catering and diplomatic flight catering is briefed with the tail, the slot and the headcount, and cabin crew meals can be added on request.
Business jet catering at Resistencia is usually a short brief for a light or midsize aircraft: corporate jet catering for executives travelling to Chaco Province, VIP flight catering for a small party, charter flight catering for a one-way sector. Luxury inflight catering here means river fish, tender beef and clean plating, with a private jet chef writing a bespoke menu around what the galley can finish.
When an official party lands at SARE, government flight catering starts with the protocol brief. Head of state flight catering is cooked by a small named team, VIP aviation catering is labelled by seat, and state visit aircraft catering is sealed and handed over at the aircraft with no commentary.
Special meals are a procedure on the Chaco table: kosher, halal, vegan, gluten free and allergen free orders are cooked on separate boards and sealed per seat, and kids meals are packed as their own tray. The local watch-points are wheat flour in chipá and empanada dough, dairy in the cheese breads, and shared grills for fish and beef, so we name the allergen on the lid and keep the tray shut until the cabin.
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.
A rotation through SARE is short and the cabin crew eats last. Crew meals, flight crew meals and pilot meals are on request and invoiced, with crew catering packed in crew meal boxes that open easily on a jumpseat. Cockpit meals are separate from passenger trays, and different meals for pilots are available when the operator policy asks for it; cabin crew meals follow the same labels.
FBO catering at Resistencia is handed over at the aircraft by your FBO or handling agent. Catering delivery to the FBO is coordinated with ground handling catering, and the general aviation terminal gate decides access. Give your handling agent catering the tail and the slot and we do the rest.
At SARE, aircraft provisioning starts with the airframe: how high the door sits and how deep the galley runs. Light and midsize jets load through the cabin door with the galley catering carried in by hand, while larger airframes need airside catering delivery with a high loader and a clear route to the door. Tell us the type and the galley and we plan how it goes aboard.
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.
Resistencia International (SARE / RES) is the main airport of Chaco Province in northern Argentina, on a flat plain beside the Paraná. Airport catering here serves scheduled traffic and general aviation, with the FBO and ground handling services working from the general aviation side of the field.
Business aviation catering at Resistencia is mostly charter and corporate traffic, so inflight catering and in-flight catering orders are small and specific. Aviation catering for an executive jet, executive jet catering for a visiting party, diplomatic flight catering for an official arrival and cabin crew meals for the crew all follow the same simple brief. FBO services and ground handling services decide the handover, and the airport works as a modest business aviation hub for northern Argentina, with general aviation in the same terminal area.
Argentine food-import rules apply to what lands from abroad, not to what we cook in Resistencia. Tell us if the aircraft arrives from overseas and we plan the order locally so nothing needs declaring.
Average rating from the cabin crew and pilots we cater for.
“Packing poached fish with steamed rice for 11 passengers at Resistencia International Airport needed careful thought, especially given a small galley worktop. The salads supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I want an inflight catering company to understand cabin service sequence, and this order gave us a useful starting point. The crew provisions were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Getting a seafood starter and warm vegetable sides ready for 5 guests at SARE required an order that accounted for different crew meal preferences. When comparing inflight catering companies, I would look closely at written menu details after this experience. The confirmation from The Galley Girls showed the salads clearly enough for us to check the planned service quantities. We also checked the main courses before approval, which helped avoid a second round of questions later in the preparation.”
“Breakfast was already sorted; at RES, the next request was fresh fruit and breakfast pastries for 10 guests, with several individual meal preferences to work around. For in-flight catering services, that attention to meal organisation made the order noticeably easier to manage. The Galley Girls suggested individual containers for the sauces, and that choice worked well with our storage arrangement. The canapés were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
Think of two orders: a repositioning leg with only the crew and a charter with six guests wanting surubi and asado. How much private jet catering costs depends on which of those you are placing, and we price each item openly.
Short brief, simple order: tail, type, slot, headcount. The galley of the type sets what is feasible, and requests that arrive late are handled the same way, day or night.
Customs checks focus on what enters from abroad. Our special meals, from allergen free to kids meals, are local products packed sealed, which keeps the handover straightforward at the aircraft.
Yes in principle, but the gate and the handling agent decide. If a passenger wants a particular dish, tell us and we cook it, so the question of carrying it in does not arise.
No, catering sits apart from the charter price. Because food entering Argentina is controlled, ordering at Resistencia keeps customs simple and is billed like any order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
