Catering to your aircraft in Merlo.
A quiet regional field above Merlo: a business jet on the apron, a galley with one oven, a flight attendant who wants dishes labelled by seat. That is the brief we work to at SAOS, with the handover made at the aircraft through your FBO.
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.
Merlo and the Conlara valley give a private jet menu a clear direction: beef from the Argentine grill, cheese, preserved olives, and the dulce de leche that ends almost every table. We build the inflight menu around these local specialities, written for the galley rather than the restaurant. Private jet food from San Luis Province travels better than most because so much of it is meant to be eaten warm, not hot.
Think private jet platters of fiambres, provoleta and empanadas for the first hour, then gourmet inflight meals such as a grilled beef cut with chimichurri apart for the main service. Private jet snacks come from the same shelf: alfajores, dried fruit, nuts from the San Luis hills. These local specialities are the backbone of the Merlo, San Luis Province page; everything else is built around them.
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.
Merlo trips tend to start with a question about the grill. Private jet catering at Valle Del Conlara (SAOS) answers it with Argentine beef, provoleta and empanadas packed so they survive the drawer and the oven. Business aviation catering and aviation catering orders here run through your FBO or handling agent, with in-flight catering built to the galley of the type you fly. Whether it is an executive jet catering order for a family weekend, a diplomatic flight catering request or cabin crew meals for the return leg, the plates reach the apron through the same FBO door at SAOS.
Business jet catering at SAOS usually serves a small party flying to the Conlara valley for a weekend or a stay at an estancia. Corporate jet catering and charter flight catering follow the same line: a VIP flight catering order with a private jet chef, a bespoke menu, and luxury inflight catering around the local grill.
For a state visit aircraft catering order into Merlo, the menu is agreed with the protocol office first. Government flight catering and head of state flight catering share the same method here: named staff, sealed packaging, a short list of allowed substitutions, and VIP aviation catering delivered to the aircraft without fuss.
Special meals at SAOS start with the kitchen's reality: Argentine cooking leans on wheat, dairy and beef, and allergens hide in empanada pastry, dulce de leche and sauces. For gluten free, vegan, halal, kosher, allergen free and kids meals we work from the passenger's card, pack the dish separately and mark it by seat number, so the flight attendant can serve it without guessing.
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.
When the aircraft rests on the ground at SAOS, the crew needs food that does not depend on a restaurant. Crew meals, flight crew meals and pilot meals travel as sealed crew meal boxes, with crew catering ordered on request and billed like any other item. Cockpit meals stay simple, and different meals for pilots can be arranged so the captain and first officer never eat the same dish.
FBO catering at Valle Del Conlara is delivered to the aircraft through the FBO or your handling agent. Catering delivery to the FBO is arranged against your slot, with ground handling catering coordinated so the galley is loaded on the apron, not carried through the general aviation terminal. Handling agent catering stays simple at SAOS.
Valle Del Conlara is a regional airport, and most business jets that land here load through the main cabin door, so galley catering is usually carried aboard by hand. When the aircraft is large enough to need a high loader, airside catering delivery is arranged through your handling agent, and aircraft provisioning follows the type's galley plan: where the carts go, what the ovens hold, 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.
Valle Del Conlara International Airport serves Merlo in San Luis Province, at around 2,000 ft elevation. Airport catering here is quiet and regional, and the setting is closer to a country estate than a hub: a short runway approach over green hills, a small terminal, a calm apron.
General aviation traffic at Valle Del Conlara is mostly seasonal. FBO services and ground handling services are available through the usual local arrangements. It is a small business aviation hub for the valley, and inflight catering, in-flight catering, aviation catering and business aviation catering orders all follow the same route. Executive jet catering suits short family trips, diplomatic flight catering is arranged on request, and cabin crew meals are ordered with the flight.
Customs at Valle Del Conlara follow the national rules: fresh animal products and produce from abroad are tightly controlled in Argentina. Ordering locally avoids the issue, and your handling agent confirms what, if anything, must be declared on arrival.
Average rating from the cabin crew and pilots we cater for.
“With a short ground stop to consider at RLO, we needed a practical way to serve roasted chicken and seasonal vegetables to 11 passengers. The confirmation from The Galley Girls showed the main courses clearly enough for us to check the planned service quantities. We also checked the salads before approval, which helped avoid a second round of questions later in the preparation. When comparing aviation catering companies, I would look closely at storage requirements after this experience.”
“Food presentation mattered to our 4 guests, but a family lunch request also had to be considered when organising yoghurt pots and fresh berries at Valle Del Conlara International Airport. The Galley Girls grouped the starters by service, which was more useful to us than simply receiving a list of dishes. My main takeaway from this flight catering order was the practical approach to written menu details. Our colleague could take over the sandwiches without asking where every component had been placed during preparation.”
“Packing avocado toast components and breakfast fruit for 9 passengers at SAOS needed careful thought, especially given a late menu amendment. With flight catering services, careful attention to portion planning matters as much to our crew as the menu itself. The Galley Girls prepared the fruit plates for assembly in the galley, with the accompanying elements easy to locate. The crew provisions stayed together in one group, so another crew member could follow the same plating sequence.”
At Valle Del Conlara, the question of cost starts with how long the aircraft stays on the ground. A short stop calls for chilled platters and sealed dishes; a longer one allows a full hot service. Cost follows that choice, plus the seasonal produce and the number of guests.
Lead time at Valle Del Conlara depends on what the flight needs. A single cold service is simple; a long leg with a hot second service needs the galley plan first. Last-minute orders are handled, and 24/7 contact means you can place or amend any time.
Argentina is strict about imported fresh food. An aircraft arriving into San Luis Province with foreign meat or dairy risks a declaration problem, and ordering locally avoids it. Departures here depend on the season and weather, which we take into account in the plan.
You can, but with limits. Argentine customs restrict foreign fresh food, and crew waiting on the ground at Merlo are better served by cockpit meals ordered locally and handed over through the FBO, so duty time isn't spent hunting for lunch.
Catering is separate from the private jet charter. For an empty repositioning leg to SAOS you typically order nothing for the cabin, and crew meals on request, invoiced like any other order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
