Catering to your aircraft in Zapala.
Thin air, cold mornings and a quiet apron: that is Zapala. We pack lamb, trout and cheese for your galley, sealed and labelled by seat, for crews who want to re-plate and go.
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.
Neuquén Province is lamb and kid country, and Zapala sits in the middle of it. A private jet menu built here leans on slow-roasted Patagonian lamb, smoked trout from the Andean lakes, and the goat cheeses of the northern Neuquén valleys. We treat these as local specialities that must survive a galley: the lamb travels sliced and chilled with its jus apart, the trout stays cold and boneless, the cheeses are portioned for the platter.
For the inflight menu, think of what the province grows and cures: cordero patagónico, trucha ahumada, dulce de rosa mosqueta, and apples and pears from the Río Negro and Neuquén valleys. Private jet food at Zapala is simple, seasonal and honest. Gourmet inflight meals, private jet platters and private jet snacks are all built from these local specialities across Neuquén Province, with the plating finished 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.
Zapala Airport (SAHZ / APZ) lies at 3,330 feet on the dry Patagonian plateau of Neuquén Province, where winters are cold and the wind rarely stops. Private jet catering here is built around the galley you actually have and the lamb, cheese and trout the province is known for. Inflight catering, in-flight catering and aviation catering are written to the aircraft type and the slot. For business aviation catering and executive jet catering we pack for fishing and ski-season charters. Diplomatic flight catering follows protocol, and cabin crew meals are ordered with the trip.
Who flies into Zapala? Executives going to nearby estancias, charter clients heading to the lakes, and operators repositioning. Business jet catering here means a private jet chef building a bespoke menu to the galley: corporate jet catering with chilled starters, VIP flight catering with a hot main, charter flight catering for mixed groups, luxury inflight catering that finishes in the oven.
When a delegation lands at Zapala, the order goes through the protocol office first, not the kitchen. Government flight catering and head of state flight catering are traceable and sealed, VIP aviation catering is handled by a named team, and state visit aircraft catering stays private from order to handover.
Special meals at Zapala are handled as a kitchen procedure, not a label. Lamb, wheat bread and dairy are everywhere in Neuquén cooking, so we separate boards, pots and boxes for each restriction. Kosher, halal, vegan, gluten free, allergen free and kids meals are marked by seat number only, and packed apart from the other trays.
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 turnaround at SAHZ the crew eats last. Crew meals are a request on the order, billed normally; flight crew meals stay separate from the cabin, pilot meals suit a cockpit tray, crew catering is built around your rotation, cockpit meals are easy to eat in a headset, crew meal boxes are labelled CREW, and different meals for pilots are possible when policy asks for it.
FBO catering at Zapala is handed over at the aircraft through the general aviation terminal. Catering delivery to the FBO is coordinated with your handling agent, ground handling catering is booked on your slot, and handling agent catering means one contact for access and timing.
Aircraft at Zapala are mostly light and midsize, and the type decides how the galley catering is loaded: door height, whether a high loader is needed or a trolley and two hands are enough, and what the onboard oven can take. We confirm this for airside catering delivery before cooking. Aircraft provisioning at SAHZ is simple when the type and galley are known.
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.
Zapala Airport (SAHZ / APZ) serves the Neuquén steppe, a high, dry plateau. Airport catering here is quiet and local, and general aviation is the main traffic for business and leisure.
Zapala fills with charters in the fishing and ski seasons. Inflight catering and in-flight catering follow the weather; aviation catering and business aviation catering are small and precise, executive jet catering serves lodge guests, diplomatic flight catering appears with official visits, and cabin crew meals are ordered alongside. General aviation, FBO services and ground handling services are the heart of the business aviation hub.
Argentine customs treat animal and plant products strictly. For flights leaving Zapala to another country, check the destination's rules too; local catering is packed sealed, with no unlabelled items in the galley.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at APZ, with 9 passengers choosing a cheese board and savoury canapés and a changing departure schedule influencing our preparation. When comparing private jet catering companies, I would look closely at written menu details after this experience. Instead of asking us to improvise, The Galley Girls explained how the side dishes could be arranged during service. We could finish the sandwiches as each guest was ready, rather than laying everything out at once.”
“Working around an evening cabin service at Zapala Airport, I asked for herb chicken with a quinoa salad in portions appropriate for our 3 passengers. My search for "private jet catering near me" led to a practical conversation about crew briefing. With several people involved, The Galley Girls kept the main courses and delivery arrangements together in a concise order update. Knowing where the salads were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“A request for chicken skewers with a couscous salad, 12 passengers, and different crew meal preferences: that was our brief for the departure at SAHZ. The Galley Girls updated the crew provisions in the written order and sent back a confirmation that clearly showed our amendments. The note about the starters was easy to spot, and we could brief the rest of the team quickly. For our team, the strongest part of their private jet catering menu was how they handled portion planning.”
Cost at Zapala follows your choices: lamb or goat as a main, trout as a cold starter, how many seats, hot or cold service. We quote the menu itself, and the Neuquén local products you choose are the biggest lever on how much private jet catering costs.
Zapala is a small field, so lead time is mostly about confirming the tail and the slot with your handling agent. Late passenger changes are fine: we rebalance the menu and keep the dietary trays separate.
Foreign meat, dairy and fresh fruit commonly do not clear Argentine customs. If your return leg departs Zapala, order the meals here: they are made from local ingredients and sealed for the flight.
On a tight turnaround at Zapala, outside food adds handling and uncertainty. Bringing food is possible, though Argentine customs apply to anything arriving from abroad, and we suggest ordering plane-side instead.
Not by default. Whatever your private jet charter into Zapala includes, food is a separate order, billed on its own. For two services over a long sector, tell us the galley and we will split the trays by service.
Tail, pax and diets — a flight attendant takes it from there, day or night.
