Catering to your aircraft in Ushuaia.
Ushuaia is where the long southern legs end, with Antarctic trips and weather holds shaping every turn at SAWH. We cook and pack for the crew who work them, with king crab, lamb and warm plates sealed for your galley.
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.
Ushuaia is the southernmost city of Tierra del Fuego Province, and the table here is cold-water seafood and wood-fired meat. A private jet menu for Ushuaia leans on centolla, the Fuegian king crab, usually picked and plated cold as a chilled starter. Local specialities also include Patagonian lamb, slow-roasted over an open fire and sliced for re-plating, and merluza negra, black hake, a rich white fish that holds well through a warm hold.
For an inflight menu out of Ushuaia, think of what travels well from the south: smoked trout, mussels from the Beagle Channel, dulce de leche to finish. Private jet food from Tierra del Fuego Province works best when the delicate pieces stay chilled and the lamb comes sliced with its jus apart. Each local speciality is packed with a note on how it finishes in your galley.
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.
Ushuaia sits on the Beagle Channel with the mountains right behind the runway, and the flights that land here are mostly Antarctic gateway trips and long southern legs. Private jet catering at SAWH is built for that rhythm: heavy on warm food, sealed for a galley that may have one oven. Inflight catering, in-flight catering and business aviation catering here run on the same crew-first brief, written by former VIP flight attendants who know the drawer and the re-plate.
Business jet catering at Ushuaia usually serves a small group heading to or from Antarctica. Corporate jet catering and VIP flight catering here are built around a private jet chef's bespoke menu that suits a cold arrival: lamb, crab and warm bread. Charter flight catering follows the same brief, and luxury inflight catering is packed for your galley with sauces kept apart.
Government flight catering at SAWH works through protocol and discretion. Head of state flight catering and state visit aircraft catering are cleared with the right office before cooking begins, with a named team and no names on the labels. VIP aviation catering follows the same rule here.
Ushuaia's pantry is built on channel shellfish, so an allergen free order here gets its own board, its own pans and a sealed lid before it leaves the kitchen. Gluten free and vegan plates follow the same separate line. Kosher, halal, kids meals and other special meals are checked against your passenger list, then boxed apart from the main trays with the seat number marked on each one.
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.
For crew meals in Ushuaia, we ask who is flying and how long the ground time is. Flight crew meals might be lamb and rice or a cold salad; pilot meals and cockpit meals travel in sealed crew meal boxes. Crew catering is a billable item on request, and we can supply different meals for pilots when policy asks.
FBO catering at Ushuaia is handed over at the aircraft, through your handling agent. Catering delivery to the FBO follows the general aviation terminal's rules, and ground handling catering is coordinated so airside access is clear. Handling agent catering at SAWH runs on your slot.
Ushuaia sees everything from light jets to larger business jets on the way to Antarctica, and the aircraft type decides the loading. A small cabin takes the order by hand at the door, a bigger galley may need the high loader positioned by your handling agent. Galley catering is packed to the aircraft's trolleys and drawers, and airside catering delivery follows the apron rules at SAWH. Aircraft provisioning for a long southern leg means checking oven count and drawer space before the cooking starts.
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.
SAWH is a southern airport in every sense: cold, windy and short on space. General aviation shares the apron with scheduled traffic, and FBO services and ground handling services carry the work. Airport catering is coordinated around that reality.
Business aviation hub is a big label for Ushuaia, but the airport serves Antarctic-bound jets, expedition flights and southern charters. Inflight catering and in-flight catering are packed for that, and aviation catering, business aviation catering and executive jet catering all start from your galley. Diplomatic flight catering and cabin crew meals are confirmed with each tail.
Argentine customs treat animal and plant products carefully at SAWH. For catering, that means sealed, labelled packs and a handling agent who knows the declaration. We adapt the order to the rules.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at USH: a changing departure schedule, alongside a request for mushroom risotto and a green salad for 2 passengers. This experience of crew meals gave us a useful reference for managing packing arrangement on another departure. The salads supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the snack boxes at a glance instead of lifting lids just to establish what belonged to each service.”
“I wanted a light pasta dish with grilled vegetables for 4 guests at Ushuaia - Malvinas Argentinas International Airport, packed sensibly for a cabin team dealing with limited fridge space. Instead of asking us to improvise, The Galley Girls explained how the starters could be arranged during service. It made a difference to have the sauces ready without cluttering the galley work area during preparation. This experience of FBO catering gave us a useful reference for managing storage requirements on another departure.”
“Small packing details became important at SAWH: our 5 passengers wanted avocado toast components and breakfast fruit, and we had a late menu amendment. We discussed the dimensions before confirming; The Galley Girls grouped the side dishes into divided catering boxes that were easy to handle. I could hand the breakfast portions to a colleague with a short explanation instead of unpacking the whole order. This experience of airport catering gave us a useful reference for managing cabin service sequence on another departure.”
A crew waiting out weather in Ushuaia needs a different order from a crew turning the aircraft. The first wants a hot plate, bread and fruit; the second wants a box that survives a jumpseat. We price per menu, so king crab starters, lamb mains and simple empanada trays each carry their own line.
Empty-leg repositioning to SAWH leaves little time to plan. We treat those orders like any other: last-minute orders are handled, the menu narrows to what can be sealed and kept, and the FBO receives it on your slot.
Argentina checks animal and plant products on arrival, and a smaller galley means fewer places to hold a sealed order. We size the catering to your aircraft type and check the declaration with your handling agent.
You can carry your own food, but special meals deserve a closer look. A kosher, halal, allergen-free or child's meal is safest when it is built in a dedicated line and sealed, so we recommend ordering them rather than packing them yourself at USH.
Not included in a charter. Food is ordered and invoiced separately, and the handling agent decides how it gets through to the aircraft at Ushuaia.
Tail, pax and diets — a flight attendant takes it from there, day or night.
