Catering to your aircraft in San Fernando.
San Fernando is a low, flat field at 10 ft on the Río de la Plata delta, used by light jets and turboprops for business flights into Buenos Aires. We pack for the small galleys these aircraft carry and hand over at the aircraft with your 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.
San Fernando sits in Buenos Aires Province, on the river delta, and the table follows it. A private jet menu here leans on Argentine beef, the asado cuts that slice cleanly cold, and on empanadas that reheat in a small oven without drying.
Local specialities travel well when packed for the galley: provoleta, chimichurri in its own pot, alfajores and dulce de leche for dessert. Delta fish such as surubí is served chilled, with sauce apart.
Our inflight menu for San Fernando keeps the private jet food simple, because the aircraft are small and the cabin is close. Every dish is labelled by seat and restriction, so you re-plate and serve without opening a passenger tray by mistake.
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.
A 10 ft apron on the delta, wet air off the river and light jets rotating through: private jet catering at San Fernando is built for galleys that are often a single drawer and a cup of ice. The same kitchen handles inflight catering and in-flight catering, plus the aviation catering that business aviation catering and executive jet catering need here. Diplomatic flight catering and cabin crew meals are ordered the same way, with the tail and the slot.
Business jet catering at San Fernando is usually for four to eight guests in a light or midsize aircraft. Corporate jet catering and VIP flight catering follow the same order: you tell us the tail and slot, a private jet chef writes a bespoke menu around the galley, and charter flight catering and luxury inflight catering are packed in small portions labelled by seat.
Government flight catering at San Fernando runs through protocol, not the kitchen. Head of state flight catering and VIP aviation catering are agreed by name with a traceable team, and state visit aircraft catering is sealed and labelled before it reaches the apron.
At San Fernando the allergens hide in what the local kitchen does by default: wheat in the empanada pastry, dairy in provoleta and dulce de leche, nuts in the alfajores. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are built as a separate procedure, on a separate board, and boxed apart from the guest trays.
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.
On the delta rotations, the crew often waits on the ground between legs with a small galley and a kettle. Crew meals are ordered with the flight, on request and invoiced like the rest of the order. Flight crew meals, pilot meals and cockpit meals are packed to be eaten with one hand, and crew meal boxes carry a CREW label. Different meals for pilots are available when the operator's policy asks for it, and crew catering at SADF stays on the same invoice.
The handover at SADF goes through the general aviation terminal and your handling agent. FBO catering is brought to the aircraft on the slot, and catering delivery to the FBO, ground handling catering and handling agent catering stay on one order.
Light jets and turboprops at SADF load through a small stair door, so galley catering is carried in by hand, not by truck. For larger aircraft we plan airside catering delivery and aircraft provisioning with the handling agent, who decides what can reach the door. Tell us the type and we pack to the loading order.
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.
San Fernando is a general aviation field north of Buenos Aires, used for corporate flights, and airport catering here is tuned to small aircraft. FBO services and ground handling services keep the apron quiet and the paperwork short.
San Fernando works as a business aviation hub for the delta and the capital. Inflight catering, in-flight catering, aviation catering and business aviation catering are ordered with the flight, executive jet catering for the owner's aircraft, diplomatic flight catering for official trips, and cabin crew meals for the rotation.
Argentina controls animal products and fresh produce on arriving aircraft, so the food on board is declared and sealed. The handling agent at San Fernando checks the declaration, and we keep imported items to a minimum.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at San Fernando Airport: a tight boarding window, alongside a request for vegetable tartlets and a dessert selection for 5 passengers. I wanted clear identification on the sauces; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the sandwiches identifiable helped the colleague taking over service understand the order without another long explanation. For jet catering, that attention to packing arrangement made the order noticeably easier to manage.”
“Packing avocado toast components and breakfast fruit for 6 passengers at San Fernando Airport needed careful thought, especially given a small galley worktop. The Galley Girls gave us an update on the starters before the handover, which helped us organise the cabin checks. The order made VIP flight catering feel manageable because the cabin service sequence had been considered beforehand. Knowing where the sauces were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Before our guests boarded at SADF, we needed beef fillet with roasted potatoes divided into 11 portions suitable for a revised passenger count. This experience of charter flight catering gave us a useful reference for managing portion planning on another departure. The Galley Girls suggested individual containers for the salads, and that choice worked well with our storage arrangement. Separating the main courses from the first service items helped us avoid opening boxes we did not yet need.”
Costs here change with what you order and when the weather lets you depart. A light-jet lunch of empanadas and cold lomo is modest; a long-haul prep with fish from the delta and a dessert course is not.
Lead time depends on the duty clock. A crew that has reached its limit cannot wait for a late delivery, so we confirm the slot first. Last-minute orders are handled.
An empty repositioning leg still counts: an aircraft arriving from abroad may be inspected for animal products, so we pack beef and cheese sealed and labelled, and the handling agent clears them.
Yes, but check the aircraft first. The size of the galley decides whether your cold box fits, and customs may ask about animal products.
No. Catering is a separate order. Dietary requests are built on a separate board and boxed apart from guest trays.
Tail, pax and diets — a flight attendant takes it from there, day or night.
