Catering to your aircraft in Rincon de los Sauces.
At 1,968 ft in northern Neuquén Province, Rincon De Los Sauces is an oil-country strip where you land with the galley you packed and nothing behind it. We cook and pack private jet catering for that: regional lamb, cheese and river trout, handed over through your FBO or handling agent.
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.
Rincon de los Sauces lies in Neuquén Province, where the table is built on Patagonian lamb, goat and river fish rather than on anything delicate. Our private jet menu for SAHS follows that: an inflight menu made of local specialities that survive a galley, from chivito neuquino cut by passenger to provoleta that finishes in the oven. Private jet food here is honest and hearty, because oil-country crews and passengers want warmth after a long day at altitude. We build private jet platters of cured meats and regional cheese, gourmet inflight meals around slow-cooked lamb, and private jet snacks such as empanadas neuquinas and alfajores. These local specialities are packed hot or cold, with the sauce in its own pot, and handed over by your handling agent at the aircraft.
Neuquén Province cooks with fire: lamb, goat, and trout from the cold rivers coming down from the Andes. For a private jet menu at Rincon De Los Sauces we take that table and make it travel. The inflight menu leans on local specialities such as chivito al asador, humita and regional goat cheese, while private jet food stays simple enough to plate in a small galley. Expect private jet platters with cured meat and pickles, gourmet inflight meals of braised lamb with roasted vegetables, and private jet snacks like empanadas and dulce de leche biscuits. Neuquén Province wines go in the galley chiller, and everything arrives labelled for re-plating.
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.
Rincon De Los Sauces sits at 1,968 ft in northern Neuquén Province, an airstrip that mostly serves energy-sector flights into the Vaca Muerta region, and that shapes every galley order we pack. Private jet catering here means planning for crews that arrive from Buenos Aires or Neuquén with no kitchen waiting at the other end. Our inflight catering is cooked and packed for the aircraft you actually fly, and our in-flight catering is handed over by your handling agent. Aviation catering and business aviation catering for SAHS follow the same rule: you tell us the tail and the slot, we handle the rest. Executive jet catering, diplomatic flight catering and cabin crew meals are all ordered and invoiced separately, day or night.
Flights into SAHS are mostly corporate and energy-sector: small groups, early starts, long days in Vaca Muerta country. Business jet catering and corporate jet catering here is built around what travels well, a VIP flight catering box with a bespoke menu and a private jet chef writing around your galley. Charter flight catering and luxury inflight catering follow the same brief, adjusted to the seat count.
When an official delegation lands at Rincon de los Sauces, discretion matters more than variety. Government flight catering is planned with the protocol office, head of state flight catering is traced and sealed, VIP aviation catering is delivered by a small named team, and state visit aircraft catering is handed over without ceremony at the aircraft.
At Rincon De Los Sauces the local table is built on lamb, goat, cheese and wheat, which is exactly where allergens hide. Kosher and halal orders are cooked in a separate process and sealed, vegan and gluten free dishes are built around Neuquén vegetables, corn and rice, and allergen free meals get their own board and their own box. Special meals, kids meals and every other diet are labelled by seat number, so the galley never has to guess.
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.
Crew at Rincon De Los Sauces often turn around with little time and no restaurant to turn to, so crew meals are built to be eaten between tasks. Flight crew meals come as crew meal boxes labelled CREW, pilot meals are packed for the flight deck with one hand free, and crew catering is ordered on request and invoiced like everything else. Cockpit meals are kept simple and separate, and different meals for pilots are available when operator policy asks for it.
We deliver to the FBO or the general aviation terminal at SAHS and your handling agent takes it airside. FBO catering arrives marked with the tail, ground handling catering is coordinated beforehand so no one waits at the gate, and handling agent catering reaches the apron for loading. Catering delivery to the FBO is simple on a field this size.
Rincon De Los Sauces handles smaller business aircraft far more often than large cabins, so the type decides the loading. For a light or midsize jet we pack galley catering in carry-aboard cases handed up the stairs; for a larger cabin the cases are sized to the door and the aircraft provisioning is agreed with the handling agent. Airside catering delivery is coordinated before the aircraft arrives, and the galley layout tells us what goes in the oven drawer and what stays chilled.
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.
Rincon De Los Sauces Airport serves the northern part of Neuquén Province and the energy fields around it, with business aircraft as its steadiest traffic. Airport catering here is small-scale: a general aviation apron, a modest terminal, and a handling agent who knows the crews.
Rincon De Los Sauces functions as a small business aviation hub for the Vaca Muerta basin, with FBO services and ground handling services scaled to light and midsize jets. Inflight catering and in-flight catering here start from the aircraft type, aviation catering and business aviation catering are written around the corporate rotation, executive jet catering suits the executive shuttle, diplomatic flight catering is handled with the protocol office, and cabin crew meals are ordered separately on request. General aviation is the daily rhythm.
Argentine customs control the entry of fresh meat, dairy and produce on international arrivals, and aircraft catering is checked like any other import. For flights leaving Rincon De Los Sauces to a foreign destination, we plan the menu around what the next country will accept.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at SAHS, I coordinated roasted chicken and seasonal vegetables for 12 guests and explained our concerns about a short ground stop. For inflight catering services, that attention to final order confirmation made the order noticeably easier to manage. I needed the starters checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the salads quantities from several messages during the final departure checks.”
“Service planning came first at RDS, with 8 passengers choosing prawn salad and small fruit plates and a changing departure schedule influencing our preparation. I want an inflight catering company to understand portion planning, and this order gave us a useful starting point. The sauces supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the crew provisions at a glance instead of lifting lids just to establish what belonged to each service.”
“One detail shaped our order at Rincon De Los Sauces Airport: a revised passenger count, alongside a request for a charcuterie board and fresh bread for 11 passengers. With several people involved, The Galley Girls kept the sandwiches and delivery arrangements together in a concise order update. The cabin team could match the desserts to the request before moving on to the remaining departure tasks. When comparing inflight catering companies, I would look closely at cabin service sequence after this experience.”
Price here is built from the menu you pick. Patagonian lamb is a heavier line than cheese and cured meat, and a hot service for the whole cabin costs more than snacks for the crew. We quote the exact dishes for SAHS before you confirm.
For SAHS, tell us what you can and we work around the rest. A passenger count that shifts at the last minute is normal for energy-sector trips, and we handle it without restarting the order.
Domestic returns are straightforward, but an international return leg from Rincon de los Sauces brings customs into play for lamb, goat cheese and fresh fruit. We flag what to leave out and substitute accordingly.
Outside food is allowed in principle, but at a small terminal like Rincon de los Sauces the turnaround is short and the galley is small. We pack to fit your drawers and your oven, so nothing waits in a bag.
No, catering sits outside the private jet charter. If your trip has two services on board, you order both and we pack them so the second one keeps in the drawer until you need it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
