Catering to your aircraft in Chimore.
A quiet tropical airfield in Cochabamba Department, SLHI rewards a complete brief before you land. We prepare the order for your aircraft type and deliver it to the FBO or handling agent, 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.
Chimore is Chapare country: warm, wet, green, and a long way from the high altiplano. A private jet menu built for Chimore leans on what grows and swims here: tropical fruit, hearts of palm, yuca, plantain, and freshwater river fish such as surubi and pacu. These are the local specialities we can adapt into a Cochabamba Department inflight menu.
Private jet food from the Chapare travels best when it is simple. Surubi fillets pack well chilled with the sauce in its own pot; yuca fries and fried plantain go in the oven to finish. Fresh pineapple, papaya and banana make private jet snacks that need no galley at all. The gourmet inflight meals below are local specialities, packed for the galley you actually have.
Cochabamba Department is known across Bolivia for its cooking, and Chimore sits in its tropical corner. For a private jet menu we draw on river fish, cassava, plantain, rice and citrus, plus the Cochabamba habit of a generous lunch. Private jet platters keep the fruit and cold cuts separate from the cooked items, so one tray never wets another in the drawer.
The inflight menu at Chimore is a lowland menu: light, fruit-forward, with one real hot dish. Local specialities such as pacu, yuca and plantain stand in for the heavier altiplano plates. Private jet food here is chosen for heat tolerance on a tropical ramp, then re-plated in your galley for Cochabamba Department guests or crew.
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.
A tropical airfield in the middle of Bolivia, Chimore sees few private jets and little fuss, so the galley brief has to be complete before you land. Our private jet catering is written by former VIP flight attendants: aviation catering packed for your aircraft type, in-flight catering that survives humidity, and cabin crew meals on request. Business aviation catering and executive jet catering orders for SLHI are handed to the FBO or handling agent; diplomatic flight catering goes through protocol first.
Business jet catering at Chimore is usually a small, well-defined order: a handful of guests, one or two hot dishes, and cold items that tolerate a warm ramp. Corporate jet catering and charter flight catering follow the same shape. A private jet chef writes a bespoke menu around what your galley can finish, and VIP flight catering and luxury inflight catering for SLHI are handled the same way.
When a delegation lands at SLHI, the menu is agreed with the protocol office, not decided at the ramp. Head of state flight catering, government flight catering and VIP aviation catering are labelled by seat and restriction. State visit aircraft catering is delivered quietly through the FBO or handling agent.
In the Chapare kitchen, peanuts, fish and dairy are everywhere, so special meals need a clear process. We prepare kosher, halal, vegan and gluten free dishes apart from guest food, handle allergen free requests with extra care, and pack kids meals on request.
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.
You add crew meals to the Chimore order when you want them, and they appear on the invoice as their own line. Flight crew meals can be hot or cold; pilot meals are packed so they can be eaten with one hand at altitude. Crew catering and cockpit meals are labelled CREW, in crew meal boxes that do not mix with guest trays, and different meals for pilots are available when the operator asks. For the cabin crew meals, the process is identical: a marked box, kept apart from guest trays.
At SLHI the handover happens where your handling agent says it should. FBO catering is packed in labelled crates, and catering delivery to the FBO is arranged around the general aviation terminal. Ground handling catering and handling agent catering are ordered with the trip, so airside access is never improvised.
A bigger cabin changes the loading plan. At SLHI we confirm door height and whether a high loader is needed, then plan airside catering delivery and aircraft provisioning around your galley catering needs.
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.
Chimore Airport serves the Chapare lowlands of Cochabamba Department. It is a small general aviation field, so FBO services and ground handling services are what a crew actually deals with on arrival. For airport catering, that means the order is planned ahead, handed over by your handling agent at the FBO, and finished in your own galley.
Chimore is not a business aviation hub like the larger Bolivian fields: traffic is occasional and planned, and general aviation visitors rarely find a busy ramp. Inflight catering and in-flight catering orders tend to be compact, with aviation catering and business aviation catering packed for tropical heat. Executive jet catering follows the same rule, diplomatic flight catering is cleared by protocol first, and cabin crew meals are ordered with the trip. Crew meals ride in their own marked boxes, apart from the guest trays.
Bolivia limits the import of fresh meat, dairy and produce, so food bought locally is the simplest route, and ground handling services at SLHI will ask what is on board. For a return leg, check the destination's rules before you load anything: tell us where you fly next and we pack to the strictest rule, a point general aviation crews learn quickly.
Average rating from the cabin crew and pilots we cater for.
“With a family lunch request to consider at CCA, we needed a practical way to serve vegetarian wraps and colourful salads to 3 passengers. Our brief for private jet meals was met with a sensible plan for cabin service sequence. The confirmation from The Galley Girls showed the breakfast portions clearly enough for us to check the planned service quantities. There was enough information about the salads to brief the crew without making assumptions about what had been ordered.”
“Clear quantities were essential at Chimore Airport: we had 2 passengers expecting mushroom risotto and a green salad and were working around a changing departure schedule. My main takeaway from this private jet menu order was the practical approach to catering handover. I needed the main courses checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The sandwiches remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Timing and organisation mattered at SLHI, where our order of roasted vegetable bowls with separate dressings for 7 people involved a small galley worktop. The Galley Girls confirmed the handover contact and identified the fruit plates, making the catering delivery easier for our team to track. We could account for the sandwiches before passing the boxes to the cabin team, without a lengthy unpacking exercise. I want a private jet chef to understand written menu details, and this order gave us a useful starting point.”
Crew duty time is what shapes the order here. A crew waiting on the ground at SLHI eats differently from one turning straight around: more substantial dishes, plus cold items for later. Each dish is priced on its own, so you see what a longer wait adds.
Send the tail, the slot and any must-have items. If everything is sourced in Bolivia the order moves easily; if something is imported we flag the customs rules before we promise it. Last-minute orders are handled.
If the way back crosses a border, plan for the strictest rule. At Chimore we can pack cooked, sealed items that usually travel better than raw ingredients, but the destination decides. Tell us where you land.
You can, but with an empty cabin it rarely makes sense to cater beyond the crew. A short repositioning leg out of SLHI usually needs only crew meal boxes and drinks. Anything bigger risks waste and customs questions at the other end.
Not by default. Even on a private jet charter carrying officials, the food is a separate order. Government and delegation flights usually need menus cleared in advance, with seat-level labelling and a named team.
Tail, pax and diets — a flight attendant takes it from there, day or night.
