Catering to your aircraft in Potosí.
At 12,922 ft, Capitan Nicolas Rojas is cold, thin and quiet, and most aircraft come in from lower ground. We cook for that, light for guests and robust for a galley that may only have one oven.
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.
Potosí's table is the altiplano's table: potatoes in dozens of colours, chuño and tunta, quinoa, llama and lamb, and spices that warm the cabin as much as the plate. A private jet menu for Potosí Department should lean on that, not fight it. An inflight menu here might open with a quinoa and pepper salad, move to a slow-cooked llama stew that survives reheating, and close with a plain fruit plate. Private jet food from this region is robust by nature: roots and grains travel well, soups hold their heat, and sauces can sit apart. Local specialities such as salteñas, the baked pastries Potosí is known for, make excellent private jet snacks for the first leg out. Private jet platters of cured meats and local cheese suit a short stop, and gourmet inflight meals built on ají sauces stay interesting at altitude, where taste dulls.
Altitude changes how people eat, and Potosí is a good place to remember it. At 12,900 ft, appetite drops and salt matters, so a private jet menu from Potosí starts with broth, not a heavy main. Local specialities include quinoa soup, charquekán (dried llama with potatoes and corn), api morado with pastries, and the famous salteña. Our inflight menu for Potosí Department keeps those flavours but packs them for a galley: sauces apart, hot dishes sealed for the oven, cold plates chilled. Private jet food does not have to be exotic to be local; a chuño potato gratin is local enough. Private jet platters, private jet snacks and gourmet inflight meals are all built from what the altiplano grows, then finished by your crew in the galley.
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.
Potosí sits high enough that a kettle boils cool and a pressurised cabin feels like a mountain top before the door even opens. Private jet catering at Capitan Nicolas Rojas (SLPO) is built for that: food that is easy on altitude-tired guests, packed for a galley that may only have one oven. Business aviation catering, inflight catering and aviation catering here are briefed the same way, tail and slot first. Executive jet catering for Potosí arrivals is handed to your FBO or handling agent at the apron, and cabin crew meals ride in the same order when you ask for them.
Business jet catering and corporate jet catering at SLPO usually serves a short stay: a mining delegation, a family on the Cerro Rico tour. VIP flight catering and charter flight catering are briefed by aircraft type first. Luxury inflight catering here means a private jet chef who understands altitude, and a bespoke menu built from quinoa, llama and local cheese.
When an official visit lands at SLPO, the order is agreed with the delegation's staff, not the gate. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all go through the same discreet chain.
Potosí's kitchens lean on potato, maize, quinoa and meat, so gluten and allergen traps are different here than at a coastal field: wheat hides in pastry and soup thickeners, nuts in sauces and snacks. Kosher, halal, vegan, gluten free and allergen free special meals, plus kids meals, are cooked on separate boards and boxed apart, each with a seat-number card, so nothing is left to a label alone.
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.
When the crew waits at SLPO, the cold is the first problem and the food second. Crew meals ordered from us are boxed and hot. Flight crew meals can be a stew; pilot meals might be a sandwich. Cockpit meals are packed to eat in the seat, different meals for pilots are on request, and crew catering and crew meal boxes follow the same invoice as the cabin order.
FBO catering at Capitan Nicolas Rojas is simple: catering delivery to the FBO, handed to your handling agent at the aircraft. The general aviation terminal is small, and ground handling catering is arranged with the agent you already work with. Handling agent catering is confirmed by phone or email.
Aircraft provisioning at SLPO follows the type. A turboprop or light jet takes a galley catering drop through the door by hand; a larger aircraft may need a high loader brought to the stairs. On a 12,900 ft apron the ground crew works more slowly, so we plan airside catering delivery around what the aircraft actually carries and where the handling agent can position the truck.
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.
SLPO serves Potosí from a field at 12,922 ft. It is a small general aviation airport with an occasional business visitor, and airport catering is prepared for that rhythm, with FBO services kept simple and ground handling services arranged by the agent you already use.
Potosí has no business aviation hub of its own, but SLPO sees occasional private traffic. Inflight catering, in-flight catering, aviation catering and business aviation catering here are agreed per trip. Executive jet catering suits mining and tourism visitors, diplomatic flight catering suits official guests, and cabin crew meals are ordered when needed.
Bolivian customs control meat, dairy and fresh produce arriving on an aircraft. For general aviation at Potosí, the FBO services and ground handling services side is usually one handling agent, and a food order placed locally starts inside the country, which keeps the handover simple.
Average rating from the cabin crew and pilots we cater for.
“I wanted a mezze selection with flatbreads for 4 guests at POI, packed sensibly for a cabin team dealing with a late menu amendment. I asked The Galley Girls for the snack boxes in stackable containers, with garnishes supplied separately for plating on board. The sandwiches stayed together in one group, so another crew member could follow the same plating sequence. Our brief for private jet menu was met with a sensible plan for packing arrangement.”
“Timing and organisation mattered at Capitan Nicolas Rojas Airport, where our order of a mezze selection with flatbreads for 2 people involved a changing departure schedule. The Galley Girls talked through the quantities of side dishes with us before confirmation, rather than leaving us to guess the portions. The quantities of salads matched our service plan, leaving us comfortable with the order before the final briefing. I want a private jet chef to understand storage requirements, and this order gave us a useful starting point.”
“Our priority at SLPO was beef fillet with roasted potatoes for 12 passengers, with different crew meal preferences shaping the service plan. I gave The Galley Girls our storage brief and asked for the starters to arrive in individual containers. My main takeaway from this in flight catering order was the practical approach to portion planning. We placed the fruit plates in their planned storage area without first having to reorganise all the catering boxes.”
Think in menu items, not tariffs. At Potosí the cheaper end is a chilled quinoa plate; the dearer end is a full hot course with sauces apart. When your headcount moves, we reprice by covers and carry on. Last-minute orders are handled.
With duty time ticking, the useful question is what you need ready: a hot lunch for the cabin, cockpit meals for the pilots, or just snacks. Tell us which and we prepare to the slot. Last-minute orders are handled at SLPO, day or night.
Bolivian authorities are strict on agricultural imports. At Potosí, your handling agent deals with customs formalities; our part is to supply food that is already local, sealed and labelled. Questions on a specific item are best sent before the flight.
Yes, you can bring food, but it must clear customs. The simpler path at POI is to place a return-leg catering order. We prepare it for the aircraft's galley, with oven dishes marked and cold items chilled.
On a repositioning flight, nobody pays for cabin food that nobody eats. Catering is not bundled in the charter anyway; it is commanded and invoiced on its own, so you choose between a crew box or nothing.
Tail, pax and diets — a flight attendant takes it from there, day or night.
