Catering to your aircraft in Sucre.
At 10,184 feet, Sucre's Alcantarí field changes how food behaves in the drawer: sauces thin, doughs rise oddly, cold plates hold better than hot ones. We pack for that galley and hand it to the crew at the aircraft.
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.
Sucre and the wider Chuquisaca Department have a table of their own, and local specialities travel better than people expect. Our private jet menu for SLAL borrows from it: salteñas baked the same morning, chorizo chuquisaqueño, mondongo, ají de fideo and chocolate from the old city's workshops. Sucre has a long chocolate tradition, so a small box of local chocolate often rides with the coffee service.
For an inflight menu at this altitude, we favour dishes that hold heat or serve cold without losing flavour. Private jet food from Sucre means llajua served apart, potatoes and chuño in several forms, and fruit from the valleys below. Airport catering at SRE draws on the same markets, which keeps the menu honest and the packing simple.
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.
Sucre sits high in the Chuquisaca highlands, and the tarmac at SLAL is cold in the morning and sharp with sun by noon. Private jet catering here means plates that survive thin air and a short rotation, written by former VIP flight attendants. Inflight catering for these flights leans on cold service and one-oven galleys. In-flight catering, aviation catering and business aviation catering orders for SRE keep the same logic, and executive jet catering menus stay modest in size. Diplomatic flight catering and cabin crew meals follow the same routine.
Business jet catering at SLAL is built around a high-altitude galley. For corporate jet catering and VIP flight catering, our private jet chef writes a bespoke menu that favours cold plates and robust hot dishes. Charter flight catering and luxury inflight catering follow the same method, adjusted for guest count.
Official visits to Sucre need quiet, traceable service. Government flight catering and head of state flight catering are planned with protocol, VIP aviation catering stays discreet, and state visit aircraft catering is delivered at the agreed point.
In Sucre, dietary requests are a matter of procedure rather than label. Special meals are cooked and boxed on their own: halal is not the default here, so it is sourced and packed as a separate order with its own board. Kosher, vegan, gluten free and allergen free meals are built on request, and kids meals can stay plain. Maize and potato are naturally gluten free; the risk sits in sauces and fryers, which we keep apart.
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.
Crew meals at SLAL are ordered when you ask for them and invoiced with the rest of the order. Flight crew meals and pilot meals suit a cold apron at 10,184 feet: a hot soup, a protein plate, water, coca tea if wanted. Cockpit meals can be different for captain and first officer, which is how we handle different meals for pilots when the operator's policy asks for it, and cabin crew can have a lighter tray. Crew catering for a Sucre turnaround often means sitting on cold concrete, so hot items go into insulated crew meal boxes, each one marked CREW.
FBO catering at Sucre means handing the order to the right person at the aircraft. Catering delivery to the FBO and the general aviation terminal is coordinated through ground handling catering with your handling agent, so handling agent catering stays predictable.
Most aircraft calling at Sucre are light and midsize business jets, so galley catering is carried by hand or a small cart. If a larger aircraft needs a high loader, airside catering delivery is arranged with the handling agent. Aircraft provisioning at 10,184 feet is the same routine, only slower on the stairs and more careful with hot items.
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.
Alcantarí is the airport of Sucre, a UNESCO-listed city in Chuquisaca. Airport catering here supports general aviation, charters and official flights. FBO services and ground handling services keep the field running.
Business aviation hub is a stretch for Sucre, yet the field handles executive jet catering, business aviation catering and diplomatic flight catering when officials visit. Inflight catering, in-flight catering, aviation catering and cabin crew meals stay small and precise. General aviation and FBO services support it.
Customs in Bolivia look closely at imported food. We buy in Chuquisaca, which keeps the order clear of import rules, and we tell you if anything on your own list could be stopped.
Average rating from the cabin crew and pilots we cater for.
“With different crew meal preferences to consider at SRE, we needed a practical way to serve prawn salad and small fruit plates to 12 passengers. The Galley Girls labelled the salads in line with our brief, so the cabin team could identify the relevant portions quickly. The canapés were also listed clearly, which made it easier to pass instructions between crew members during preparation. Our brief for private jet meals was met with a sensible plan for galley preparation.”
“Between cabin checks at Alcantarí International Airport, I coordinated avocado toast components and breakfast fruit for 9 guests and explained our concerns about a short ground stop. The confirmation from The Galley Girls showed the sauces clearly enough for us to check the planned service quantities. I appreciated the emphasis on packing arrangement throughout the private jet menu arrangements. We also checked the snack boxes before approval, which helped avoid a second round of questions later in the preparation.”
“Several practical details needed attention at SLAL, with a cheese board and savoury canapés requested for 10 guests and a family lunch request to accommodate. I want a private jet chef to understand packing arrangement, and this order gave us a useful starting point. The Galley Girls confirmed the handover contact and identified the fruit plates, making the catering delivery easier for our team to track. Knowing where the side dishes were packed meant the crew could begin the relevant checks as soon as the order arrived.”
Cost follows the season as much as the menu. When the rains cut the roads out of Chuquisaca, some produce gets dearer, so a rainy-season stop is quoted with that in mind. A salteña and fruit tray sits well below a plated dinner with cheese and cold roast beef.
Airside access at SLAL runs through the handling agent, so we confirm that contact first and fix the menu after. That keeps the lead time flexible, and last-minute orders are handled.
Bolivian customs look closely at imported food. We buy in Chuquisaca, which keeps the order clear of import rules, and we tell you if something on your own list could be stopped at the field.
Bringing your own is possible, but altitude and cold change how food holds, and Bolivian import rules apply to anything arriving on the aircraft. Crew meals bought locally avoid that question and stay edible through a long wait on the ground.
No. Catering is not part of a charter: you order it separately and it is invoiced on its own. If the passenger count moves late, tell us and we rebalance, since a small reserve of cold plates travels with every Sucre order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
