Catering to your aircraft in Santa Teresita.
Summer fills the Santa Teresita apron with light jets and turboprops from the capital. We pack for SAZL galleys and hand the trays to the crew at the FBO, so flight attendants get plates they can re-plate and serve.
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.
Santa Teresita sits in Buenos Aires Province, on the Atlantic coast, and the private jet menu for SAZL follows the sea and the pampas behind it. Local specialities here travel well in a galley: empanadas that finish in the oven, grilled fish served cold with lemon, and provoleta that is plated on board. The inflight menu leans on what the coast catches and what Argentine tables expect, so private jet food stays recognisable to guests arriving from Buenos Aires.
Our private jet platters for Santa Teresita cover cold cuts, cheeses and seafood. Gourmet inflight meals add milanesa, grilled river and sea fish, and a lamb or beef main when the passenger asks for the asado tradition. Private jet snacks on this field are alfajores, dulce de leche sweets and fruit. Each of these local specialities is packed for the galley you actually have, with sauces apart.
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.
Few airfields are as tied to one season as SAZL, where holiday traffic into Santa Teresita changes what people want on board. Our private jet catering follows it: cold seafood and salads in January, heartier plates in the cooler months. In-flight catering, business aviation catering and executive jet catering here start with the aircraft's galley and end with a handover at the FBO. For diplomatic flight catering, cabin crew meals and VIP trips, the same team runs the order.
Business jet catering at SAZL usually means a short flight from Buenos Aires carrying four to six passengers, often for a weekend. Corporate jet catering here is light: a cold board, a fish plate, a bespoke menu if the client asks. VIP flight catering and charter flight catering follow the same galley rules, and luxury inflight catering means a private jet chef writing the menu around coastal produce.
For a delegation visiting Buenos Aires Province, we treat the order as a protocol matter first. State visit aircraft catering, head of state flight catering, VIP aviation catering and government flight catering share one rule: nothing is cooked until the menu is cleared.
At SAZL, special meals are handled as a procedure against the local kitchen: wheat flour is in empanada pastry, milanesa crumb and many sauces, so gluten free plates get their own board and box. Kosher, halal, vegan, allergen free and kids meals are written into the order, and the allergen sits on the label by seat number.
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 a coastal field like SAZL the crew rarely has time to leave the aircraft, so crew meals travel in boxes. Flight crew meals, pilot meals and cockpit meals are packed for easy eating, crew catering is added on request, and crew meal boxes carry labels. Different meals for pilots avoid shared dishes, and cabin crew meals follow the same rule.
On SAZL's small apron, the hand-off is between you and whoever staffs the general aviation terminal that day. Your handling agent opens the gate, and the trays go from the cart to the cabin door. FBO catering is booked against your slot, and catering delivery to the FBO is confirmed by phone or email. Ground handling catering and handling agent catering stay one conversation, so the empanada boxes and the cold fish board reach the galley sealed and labelled.
For a light or midsize jet at Santa Teresita, galley catering is carried to the aircraft by hand or small cart, so a high loader is rarely needed. For a larger cabin we confirm the door height and discuss airside catering delivery and aircraft provisioning with your handling agent before the slot.
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.
SAZL is a quiet airfield that wakes up in summer. Airport catering for general aviation keeps menus light, and FBO services and ground handling services are there when you need them.
Business aviation hub it is not, but SAZL sees weekend traffic from the capital. Inflight catering and in-flight catering stay simple: cold boards, fish, empanadas. Aviation catering and business aviation catering follow your slot; executive jet catering, diplomatic flight catering and cabin crew meals can be added on request.
Argentina applies customs controls to food entering the country, so we rely on local products at SAZL and keep imported items to a minimum. Your handling agent can confirm what is needed for your aircraft; we keep labels clear and trays sealed.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to beef fillet with roasted potatoes at SST; 7 portions were needed, with two separate meal services factored into preparation. I gave The Galley Girls our storage brief and asked for the breakfast portions to arrive in shallow trays. We placed the crew provisions in their planned storage area without first having to reorganise all the catering boxes. My main takeaway from this private jet catering order was the practical approach to portion planning.”
“The cabin briefing at Santa Teresita Airport included 6 passenger meals, a request for a charcuterie board and fresh bread, and instructions addressing limited fridge space. The salads from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the side dishes stored until needed, which kept the first service manageable and reduced unnecessary handling. The order made private jet catering services feel manageable because the packing arrangement had been considered beforehand.”
“Nothing about the 8 guest order at SAZL called for excess complexity: just a selection of petits fours and sandwiches and sensible planning for limited fridge space. The sandwiches supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I want a private jet catering company to understand catering handover, and this order gave us a useful starting point. The sauces were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
A short answer: it depends on the menu. At SAZL a beach-season seafood plate prices above a simple sandwich box, and access through the handling agent is coordinated for you.
Plan around the product, not a clock. Argentine customs make local sourcing simplest for Santa Teresita, and we do take last-minute orders.
When a state or delegation aircraft lands in Santa Teresita, food is treated like any other onboard supply: declared, sealed and traced. Diplomatic flight catering adds a protocol step.
You can bring food, but airport and customs rules decide what enters. For early morning departures from Santa Teresita we suggest medialunas and fruit boxed per seat.
Not part of the charter contract, no. Santa Teresita menus can add coastal fish or dulce de leche sweets, ordered and invoiced separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
