Catering to your aircraft in Puerto Suárez.
Eastern Bolivia, a warm apron, and a crew that wants food that still tastes right: we prepare it for PSZ and deliver it where the aircraft stands, 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.
Puerto Suárez, in the Santa Cruz Department, borders the Pantanal lowlands and the Paraguay river basin, and its kitchen is built on river fish, beef and cassava. A private jet menu for SLPS leans on these local specialities because they travel well once you plan the finish: surubí and pacú from the river, charque and beef cuts from the ranches, yuca in several forms, and tropical fruit that is easy to keep cold. Private jet platters from this region are built to be served chilled, so the galley only has to re-plate. Gourmet inflight meals take the hot dishes, with the sauce in its own pot. Private jet snacks lean on cheese-filled bread, fruit and nuts. Each item is a sealed, labelled component, and your inflight menu is agreed before the slot. Private jet food here should be simple, local and honest.
The Santa Cruz Department gives Puerto Suárez a table of river fish, grilled beef, cassava and fruit that suits a private jet menu. At SLPS we write the inflight menu so the delicate items stay cold and the robust ones go to the oven. Local specialities such as surubí, pacú, charque with rice, yuca fries and cuñapé arrive as separate components, so private jet food keeps its texture. Private jet platters of cheese, cured meat and fruit travel well in the heat. Gourmet inflight meals pair a grilled main with its sauce apart. Private jet snacks cover the quiet hours: salteñas, nuts, fruit and dark chocolate. Everything is labelled so the crew can tell what to heat and what to leave cold.
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.
Capitán Av. Salvador Ogaya G. sits at 440 ft on the eastern edge of Bolivia, where the apron is warm for most of the year and a tray left in the sun does not stay fresh. Private jet catering here is planned around that heat: chilled first, sealed, then handed over at the aircraft. Inflight catering, in-flight catering and aviation catering for PSZ follow the same logic, and business aviation catering for the crew on duty is packed to match. Executive jet catering and diplomatic flight catering are briefed with your handling agent, and cabin crew meals ride in their own marked boxes.
Business jet catering at SLPS is usually a short brief. Corporate jet catering for a ranching or mining party flying in from Santa Cruz leans on local fish and beef, with a private jet chef writing a bespoke menu around the type and galley. VIP flight catering and charter flight catering are briefed the same way, with luxury inflight catering kept simple and chilled where the cabin is warm.
When a delegation lands at Puerto Suárez, discretion matters more than quantity. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are agreed in advance and delivered without ceremony at the aircraft.
Special meals at Puerto Suárez are handled as a procedure, not a promise on a label. In this kitchen the places to watch are cassava flour and wheat in breads, peanuts and nuts in snacks, and shared grills for meat and fish. Kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked and packed on their own, sealed, and marked with the seat number so nobody guesses in the galley.
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 the ground at SLPS the crew is the last to eat. We treat crew meals as a separate order, on request and billed like any other. Flight crew meals come in crew meal boxes with the seat or role on the lid, pilot meals are split so the two pilots do not share a dish, and crew catering for a longer duty day adds a hot option. Cockpit meals travel dry and tidy, and we can write different meals for pilots when policy requires it.
At SLPS we do not deliver to the gate and leave. Handling agent catering means the order is passed to your handler, who takes it to the aircraft. FBO catering, catering delivery to the FBO and ground handling catering all run through the general aviation terminal.
Out on the Puerto Suárez apron, the door height of your aircraft settles how the food gets aboard. A light jet is loaded by hand up the stair, while a larger business jet or a VIP airliner may call for a high loader to reach the galley door. Give us the type and the tail so the galley catering and aircraft provisioning for SLPS fit the galley you actually have, and the airside catering delivery is agreed with your handling agent before the slot.
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.
Puerto Suárez (SLPS/PSZ) lies in eastern Bolivia, in the Santa Cruz Department. The airport is a quiet field where general aviation and charter movements share the apron. We plan airport catering for the open ramp and the warm weather.
Business aviation at SLPS is steady but not crowded. Inflight catering and in-flight catering for a private jet here is planned around weather and the slot; aviation catering and business aviation catering stay light. Executive jet catering and diplomatic flight catering are discussed with the handling agent, and cabin crew meals are packed separately. General aviation and FBO services keep the field working as a modest business aviation hub.
Food entering Bolivia is checked by customs, and animal and plant products are the usual questions. At Puerto Suárez, ground handling services help with the declaration; local catering avoids the issue by supplying everything on the ground.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at PSZ, our 4 guests wanted vegetable tartlets and a dessert selection, organised sensibly around limited fridge space. For private jet catering services, that attention to crew briefing made the order noticeably easier to manage. We described our serving sequence to The Galley Girls and asked for the side dishes to be packed accordingly. That left time to check the canapés properly before the passengers were ready for the next part of the service.”
“Our priority at Capitán Av. Salvador Ogaya G. airport was yoghurt pots and fresh berries for 5 passengers, with a changing departure schedule shaping the service plan. I wanted clear identification on the breakfast portions; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the side dishes at a glance instead of lifting lids just to establish what belonged to each service. I want a private jet catering company to understand cabin service sequence, and this order gave us a useful starting point.”
“On this departure from SLPS, 9 passengers had chosen beef fillet with roasted potatoes, and different crew meal preferences needed to be reflected in the order. The Galley Girls prepared the crew provisions for assembly in the galley, with the accompanying elements easy to locate. We could finish the side dishes as each guest was ready, rather than laying everything out at once. When comparing private jet catering companies, I would look closely at meal organisation after this experience.”
The honest answer starts with the galley: a light jet with one oven needs different food from a larger aircraft. For SLPS we price by menu and by how the handling agent gets the order airside, then confirm everything in writing before the slot.
If the passengers are still being counted, order the fixed part first and add the rest later. Cold platters stretch easily; hot dishes are portioned per seat. We are reachable by phone and email, day or night.
Ask your handling agent how the airport treats catering. We design around that: sealed boxes, plain labels and no surprises, so a crew that has already waited does not wait longer for officers to open a tray.
Check the current rules with your handling agent before you land. We cannot decide what customs will accept. What we can do is supply the next leg with fresh, labelled food prepared in Bolivia.
No: food is its own order. For a flight that continues from Puerto Suárez, we can pack the next leg's meals at the same time, labelled by leg, and invoice them like the rest.
Tail, pax and diets — a flight attendant takes it from there, day or night.
