Catering to your aircraft in Cobija.
Cobija is Amazon country: fish, fruit and Brazil nuts, packed to survive the climate and handed over at the FBO, day or night.
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.
Pando Department is Amazon country: rivers, rainforest and a short list of ingredients that define what a private jet menu can honestly offer from Cobija. Our private jet menu leans on the local specialities of the region: pacu and surubí from the rivers, açaí and cupuaçu, Brazil nuts harvested in the forest, plantain and yuca. Each travels differently in a galley, so the inflight menu marks what is served chilled, what finishes in the oven and what keeps its sauce apart.
Cobija's table is shaped by the border and the forest. Private jet food here means river fish, cassava, plantain, tropical fruit and Brazil nuts, the local specialities of Pando Department. Private jet platters of fruit and nuts hold well in heat; gourmet inflight meals built on fish need a sauce in its own pot and a chilled start. Our private jet snacks use Brazil nuts and dried fruit, since Cobija is one of the main Bolivian sources of the nut.
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.
Cobija's runway sits in the humid Amazon lowland of Pando, where afternoon storms and heat shape every galley plan. Private jet catering at Capitán Aníbal Arab (SLCO/CIJ) is built around that climate: fruit that holds, fish that travels chilled, dishes that finish in an oven. For inflight catering and aviation catering here, we cook and pack for your galley. Business aviation catering and executive jet catering orders reach the aircraft through the FBO, diplomatic flight catering follows protocol, and cabin crew meals come on request.
Corporate jet catering at Cobija starts with the galley you have. For business jet catering, a private jet chef adapts a bespoke menu: river fish, cold fruit boards, light mains. VIP flight catering and charter flight catering are written the same way, and luxury inflight catering means dishes that plate cleanly after a humid approach.
A state visit at SLCO means clearances before cooking. Government flight catering, head of state flight catering and VIP aviation catering are confidential, with traceable ingredients and a fixed team. State visit aircraft catering goes airside to your handling agent.
Special meals at Cobija are a procedure, not a label. Kosher and halal requests are agreed before cooking, vegan and gluten free dishes get their own board and box, and allergen free orders are checked against the local pantry: Brazil nuts are everywhere here, so nut allergies are flagged first. Kids meals stay mild and simple.
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.
Nobody adds crew meals for Cobija by default: you ask for them with the trip, and they are billed on the same invoice as the guest food. Flight crew meals travel as labeled crew meal boxes, easy to eat with one hand. Pilot meals suit a cockpit tray, and different meals for pilots are available when the operator asks. Crew catering and cockpit meals use dishes that hold in humidity, and cabin crew meals follow the same box.
FBO catering at SLCO ends at the aircraft or at the general aviation terminal, whichever your handling agent opens for the slot. For catering delivery to Cobija, the agent holds the airside gate, so ground handling catering and handling agent catering depend on the slot you give us. Small general aviation apron, short walk from terminal to aircraft, one FBO counter to find.
What goes through the door at Capitán Aníbal Arab depends first on the airframe you fly in. A turboprop or light jet takes galley catering through the cabin door, while a larger airframe may need airside catering delivery with a high loader arranged by your handling agent. Tell us the type and we plan aircraft provisioning around its galley and door height.
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.
Capitán Aníbal Arab Airport is the gateway to Cobija, capital of Pando Department, on Bolivia's northern border with Brazil. Airport catering here follows a small terminal and a long wet season, and the general aviation traffic that lands is mostly corporate, government and the occasional charter.
Business aviation hub it is not, but corporate and government flights do reach Cobija, and general aviation crews learn the field quickly. Inflight catering and in-flight catering stay local and simple. Aviation catering and business aviation catering lean on river fish and fruit, executive jet catering favours light mains, diplomatic flight catering follows protocol, and cabin crew meals and crew meals are ordered on request. FBO services and ground handling services are arranged through your agent at the FBO.
Cobija is a border town, so customs attention to fresh food is real, and it applies to general aviation galleys as much as to anything else. Bolivia restricts some meat, dairy and produce imports, which is why local sourcing helps. Declare your galley stock to your handling agent.
Average rating from the cabin crew and pilots we cater for.
“Getting a seafood starter and warm vegetable sides ready for 5 guests at Capitán Aníbal Arab Airport required an order that accounted for several individual meal preferences. The Galley Girls confirmed the handover contact and identified the fruit plates, making the catering delivery easier for our team to track. My main takeaway from this inflight catering services order was the practical approach to cabin service sequence. The cabin team could match the canapés to the request before moving on to the remaining departure tasks.”
“Good preparation made the difference at SLCO, where 12 guests expected chicken skewers with a couscous salad despite an evening cabin service. I want an inflight catering company to understand crew briefing, and this order gave us a useful starting point. The Galley Girls understood why we wanted the canapés readily accessible instead of spread across several different boxes. Our colleague could take over the snack boxes without asking where every component had been placed during preparation.”
“Food presentation mattered to our 3 guests, but a late menu amendment also had to be considered when organising mini sandwiches and individual desserts at CIJ. When comparing inflight catering companies, I would look closely at catering handover after this experience. The Galley Girls updated the fruit plates in the written order and sent back a confirmation that clearly showed our amendments. The note about the snack boxes was easy to spot, and we could brief the rest of the team quickly.”
Cost starts with who is on board. For an empty-cabin reposition into Cobija, think a couple of boxes and some fruit; for a full guest flight, think fish, cheese and nuts. We quote per menu, and you see it before the aircraft lands.
Government flights into Cobija are simple to plan once the protocol contact is named. We clear the menu first, then cook. Lead time depends on that clearance, and late changes are handled.
Bolivian import rules limit some fresh items, so we plan menus from local produce. For a tight turn, everything is labeled and sealed, ready for the handling agent.
Private food is allowed in principle, but Bolivia restricts some imports. Orders packed for your type fit the galley and clear customs more easily.
No. A private jet charter contract does not cover catering. Night and early slots at Capitán Aníbal Arab are handled like any order, delivered to the FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
