Catering to your aircraft in Santiago del Estero.
At 656 ft on the Chaco plain, SDE sees corporate and charter traffic that wants simple, reliable food. Former flight attendants pack it, mark it by seat, and deliver it to 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.
Santiago del Estero is the oldest city in Argentina, and the Santiago del Estero Province kitchen reflects a dry, hot interior: corn, squash, goat and beef over embers. Our private jet menu for SDE starts from those local specialities and asks only what the galley can do with them.
Empanadas santiagueñas, usually filled with hand-cut beef and a little egg, are the item crews ask about first. Locro and humita are the cold-weather and warm-weather counterparts. Asado cuts are sliced before packing, sauce apart, so the private jet food arrives ready to plate.
The inflight menu can be a lighter one too: private jet platters with regional cheese and cold cuts, gourmet inflight meals such as grilled river fish or chicken with chimichurri, and private jet snacks like alfajores and roasted nuts. Every local speciality is packed by former flight attendants for the oven you actually have on board.
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.
Santiago del Estero sits at 656 ft on a flat plain where summer afternoons run hot and the apron holds little shade, which shapes how private jet catering is packed here: cold plates sealed and chilled, hot items finished in your oven, everything handed over at the aircraft through your handling agent. Our former VIP flight attendants pack for the galley you actually have, with inflight catering, in-flight catering and aviation catering written around what survives a hot ramp. Business aviation catering and executive jet catering for SANE arrive labelled by seat, diplomatic flight catering follows protocol, and cabin crew meals are packed apart from guest trays.
Business jet catering for Santiago del Estero starts with the galley and the seat count. We handle corporate jet catering, VIP flight catering and charter flight catering with the same care, and luxury inflight catering is a matter of detail, not volume. Your private jet chef builds a bespoke menu from regional produce.
For state visit aircraft catering at Santiago del Estero, the menu is agreed with the delegation before the slot. Government flight catering and head of state flight catering are packed apart from other orders, and VIP aviation catering stays discreet, with no names on the labels, only seat numbers.
In Santiago del Estero the allergens hide in the familiar places: wheat in empanada pastry, egg in the filling, dairy in dulce de leche and nuts in regional sweets. Special meals are cooked on a separate board and packed in a separate box, marked by seat. Kosher, halal, vegan, gluten free, allergen free and kids meals are ordered with the rest and checked against your passenger sheet.
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.
At SANE the crew side of the order is on request, added to the booking and invoiced as a normal line. Flight crew meals can be hot or cold, and pilot meals are packed for a cockpit where one hand is free. Crew catering for the whole rotation comes as crew meal boxes, and cockpit meals stay apart from guest trays. We offer different meals for pilots when the operator's policy asks for it, and cabin crew meals follow the same rule.
FBO catering at SANE is delivered to the FBO and handed over at the aircraft. Catering delivery to the FBO goes through your handling agent, and ground handling catering follows your slot. The general aviation terminal is where we meet your handling agent catering contact.
The type decides the loading at SANE. A light jet is handled by hand through the airstair door, while a larger cabin needs a high loader, which your handling agent arranges on the apron. Tell us the galley and we pack galley catering to suit it, with airside catering delivery and aircraft provisioning matched to the door and the oven on board.
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.
Vicecomodoro Angel D. La Paz Aragonés Airport serves Santiago del Estero in northern Argentina. Airport catering here suits general aviation and charter, and FBO services and ground handling services are available through the general aviation terminal. Business aviation hub it is not, but corporate traffic is steady.
For Santiago del Estero we handle inflight catering and in-flight catering, aviation catering and business aviation catering with the same labels and seat plans. Executive jet catering, diplomatic flight catering and cabin crew meals each have their own checks, none of them hurried.
Argentina applies import rules to meat, dairy and produce on international arrivals, and customs may inspect food carried in. Order locally for the outbound leg and do not carry in leftovers. Your handling agent can confirm what clears at SANE.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at SDE, with 8 passengers choosing smoked salmon bagels and sliced fruit and a late menu amendment influencing our preparation. Instead of asking us to improvise, The Galley Girls explained how the salads could be arranged during service. I want an inflight catering company to understand final order confirmation, and this order gave us a useful starting point. We could finish the sandwiches as each guest was ready, rather than laying everything out at once.”
“I wanted fresh fruit and breakfast pastries for 5 guests at Vicecomodoro Angel D. La Paz Aragonés Airport, packed sensibly for a cabin team dealing with a tight boarding window. When comparing inflight catering companies, I would look closely at galley preparation after this experience. The Galley Girls suggested clearly marked packs for the desserts, and that choice worked well with our storage arrangement. We placed the sandwiches in their planned storage area without first having to reorganise all the catering boxes.”
“A request for chicken skewers with a couscous salad, 3 passengers, and a revised passenger count: that was our brief for the departure at SANE. Our brief for in-flight catering services was met with a sensible plan for cabin service sequence. I wanted clear identification on the fruit plates; The Galley Girls made the packing arrangement easy to compare with the order. The canapés were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
Cost follows what you choose. For a pre-dawn SDE departure, a cold breakfast plate with regional cheese costs less than a hot locro service with garnish. Quote comes per menu, not per tray, and private jet catering is invoiced on its own.
A regional item on the menu is easiest when it is named at the start. For Santiago del Estero we confirm availability of the local product, then the rest follows. Orders that arrive late are handled too, just with a narrower choice of fresh items.
Argentine customs look at what comes on board, not at your seat count, so a changed headcount affects portions, not paperwork. International arrivals into SANE may have fresh meat, dairy and produce checked; tell us the origin and we pack accordingly.
Ordering the return from SANE is cleaner than carrying food in. We pack for the leg back, sauces apart, and hand it over to your handling agent. Outside food is a customs question you do not need on a return.
No. Catering is not part of the charter: you order it separately and it is invoiced on its own, however long the turnaround. When the stop is short, say so and we pack hot items that finish in your oven and cold items that need no work at all, handed over at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
