Catering to your aircraft in Villa Mercedes.
At SAOR the winter mornings are cold and the air is dry, so what leaves the box has to survive both. We prepare lamb, empanadas and cold boards for the crew to re-plate at Villa Reynolds.
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 Luis Province is cattle and grain country, and the private jet menu for Villa Reynolds follows it. Local specialities lead the inflight menu: grilled beef and lamb cuts from the asado tradition, empanadas, humita, provoleta and alfajores for the end of the meal. This is private jet food that travels well, because most of it was designed to be eaten warm from a parrilla and re-plated. Private jet platters of cured meats, regional cheeses and olives are built for the cold drawer, while gourmet inflight meals such as slow-braised lamb are sealed and finished in the aircraft oven. Private jet snacks are simple: empanadas, nuts, dried fruit, alfajores. We pack for Villa Mercedes and the wider San Luis Province in the same way, and nothing is invented for the brochure.
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.
Villa Reynolds sits at 1,591 feet on the dry plain of San Luis Province, an air base first and a business aviation stop second, and that shapes every order. Private jet catering here means local lamb and beef, empanadas and a cold board built for the galley you have. Whether you call it inflight catering, in-flight catering or aviation catering, the brief is the same: tell us the aircraft, the seats and the slot. Our business aviation catering, executive jet catering and diplomatic flight catering menus are written by former VIP flight attendants, and cabin crew meals are packed beside the guest trays.
Owners and operators using SAOR usually fly light to midsize, so the galley decides the menu. Business jet catering, corporate jet catering, VIP flight catering and charter flight catering all start with the oven you have. Luxury inflight catering here means a private jet chef and a bespoke menu built on regional beef or lamb.
Government flight catering at Villa Reynolds begins with protocol. For a head of state flight catering request, the menu is cleared before cooking, labelled by seat only, and handed over discreetly. VIP aviation catering and state visit aircraft catering follow the same sealed, itemised method.
Special meals at Villa Reynolds start with the kitchen, because Argentine cooking leans on wheat pastry, dairy and beef fat. Kosher, halal, vegan, gluten free, allergen free and kids meals are each packed on a separate board and sealed in their own box, marked by seat number. Empanada dough is the usual hidden gluten, so gluten free guests get a plated alternative, not a swapped filling.
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.
Your crew at SAOR may land late and leave early, so crew meals are ordered on request and invoiced with the order. Flight crew meals and pilot meals are packed apart from guest trays; crew catering and crew meal boxes carry no names. Cockpit meals stay simple, with different meals for pilots if your rules require it.
FBO catering at Villa Reynolds means catering delivery to the FBO, where we meet your handling agent and walk the boxes out to the aircraft. For a larger aircraft, ground handling catering sits with the general aviation terminal's access rules. Handling agent catering stays coordinated by you.
On this plain the size of your aircraft settles how the boxes get from the apron to the cabin door. For a light or midsize jet, galley catering is carried to the door in insulated boxes; for a larger airliner-sized aircraft we plan airside catering delivery with a high loader coordinated through your handling agent. Aircraft provisioning for Villa Reynolds follows the galley you actually have: oven, chiller, trolleys or none. Name the type and the galley, and the packing follows from that.
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.
SAOR lies on a high, dry plain near Villa Mercedes, a field better known for military flying than civil traffic. Airport catering here is straightforward: one apron, a small general aviation community and a calm schedule. For a crew, FBO services and ground handling services stay simple and personal, which makes SAOR a quiet business aviation hub for San Luis Province.
SAOR's character is a quiet business aviation hub for visitors to San Luis Province, with FBO services scaled to a small field. Business aviation catering and executive jet catering are the main requests, with inflight catering, in-flight catering and aviation catering built around local food. Diplomatic flight catering is rare, and cabin crew meals and crew meals are always packed on their own.
Argentina controls food coming in, particularly meat and dairy of foreign origin, so we favour local products for Villa Reynolds. Customs may inspect sealed boxes at the aircraft, and the ground handling services of your handling agent coordinate the access, as the FBO services here do for any business aviation hub of this size.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 11 guest order at SAOR called for excess complexity: just chicken skewers with a couscous salad and sensible planning for a tight boarding window. My main takeaway from this in flight catering order was the practical approach to crew briefing. The Galley Girls suggested clearly marked packs for the sauces, and that choice worked well with our storage arrangement. I could hand the salads to a colleague with a short explanation instead of unpacking the whole order.”
“Small packing details became important at VME: our 4 passengers wanted poached fish with steamed rice, and we had a small galley worktop. I would discuss inflight catering services with them again, especially when written menu details needs careful coordination. Our request to The Galley Girls focused on the canapés, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the main courses listed separately when checking how much space the complete order would require.”
“Between cabin checks at Villa Reynolds Airport, I coordinated a cheese board and savoury canapés for 9 guests and explained our concerns about a late menu amendment. After a final adjustment to the sandwiches, The Galley Girls gave us one revised order summary to work from. We checked the side dishes against the same summary, keeping the cabin team and the handling contact aligned. I want an inflight catering company to understand final order confirmation, and this order gave us a useful starting point.”
Cost at Villa Reynolds is the sum of dishes, packaging and delivery to the aircraft. Your handling agent controls apron access, so we confirm that before pricing. A simple snack box is inexpensive; a three-course hot menu with sauces apart is not, and we show each line.
Argentine food-import rules favour local sourcing: lamb, beef, corn and cheese are all produced in-country, so lead time stays easy. Foreign items can be held at customs, which is why we steer imported requests toward local equivalents. Last-minute orders are handled.
For a government flight, customs and protocol set the rules. Food is cooked locally, labelled by seat, and sealed so inspection never means opening trays. Villa Reynolds is a quiet field, which helps the discretion that diplomatic flight catering needs.
You can, but fresh produce and meat brought from abroad may be stopped by Argentine customs, and a cold early morning slot adds a practical problem: nothing stays chilled on an unheated apron. Ordering through us means sealed, labelled boxes handed over at the aircraft.
No. Even on a private jet charter, you choose and pay for food separately. Tell us the seats and the slot, and we handle the Villa Reynolds menu from there.
Tail, pax and diets — a flight attendant takes it from there, day or night.
