Catering to your aircraft in La Paz / El Alto.
El Alto sits at 13,355 ft, so the cabin and the galley behave differently from the first descent. We pack for thin air and a long runway, and hand the trays to you 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.
The Bolivian table is built on the altiplano and the valleys below it. Local specialities such as quinoa, native potatoes, llama, trout from Lake Titicaca and salteñas give a private jet menu real character at La Paz / El Alto.
A strong inflight menu uses what holds up in a cabin: quinoa soup keeps its heat, a trout fillet travels chilled, a salteña reheats in the oven without losing its juices. Private jet food from this region is rich in flavour but light in structure, so we pack sauces apart.
Singani, the grape spirit of Bolivia, and coca-leaf tea are familiar to anyone landing at altitude. Ask early if you want either on board; local specialities from La Paz Department are seasonal and we confirm availability per order.
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.
At 13,355 ft the altiplano changes how food travels: sealed lids bulge, sparkling drinks foam and bread dries out. Private jet catering at El Alto International is packed with that in mind, and our inflight catering is plated for a galley that may have only one oven. Our in-flight catering for La Paz / El Alto covers business aviation catering for corporate crews, executive jet catering for visiting principals and diplomatic flight catering for state movements. Aviation catering here also means cabin crew meals boxed to eat standing.
Business jet catering at El Alto usually serves corporate jet catering for executives crossing the Andes, VIP flight catering for visiting delegations and charter flight catering for groups heading to the salt flats. Luxury inflight catering here is planned around altitude: a private jet chef writes a bespoke menu that stays stable in thin air, with sauces packed apart and salads sealed.
Government flight catering at La Paz follows protocol. Head of state flight catering needs a cleared menu, named staff and discreet handover at the aircraft. VIP aviation catering for ministries and state visit aircraft catering for foreign delegations are prepared in a traceable workflow, without fuss or publicity.
At El Alto, bread and corn dishes are everywhere, so a gluten free or allergen free guest needs a plan before landing. We prepare kosher, halal, vegan, gluten free, special meals and kids meals as a written procedure in a separate kitchen workflow, boxed apart from the guest trays and marked by seat.
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.
At La Paz / El Alto the crew meals sit on their own line of the order: you ask for them when you brief the trip, and they are billed as a normal item. Flight crew meals are built for a rotation at altitude: nourishing, easy on the stomach, and light enough that pilots stay alert. Pilot meals and cockpit meals travel in sealed crew meal boxes, and if the captain and first officer should not share a dish, we pack different meals for pilots. Crew catering for the cabin team comes labelled CREW so nobody opens a guest tray by mistake.
FBO catering at El Alto is delivered to the general aviation terminal and passed to your handling agent for the apron. Catering delivery to the FBO is arranged around your slot, and ground handling catering is coordinated so doors, carts and access passes are ready. Handling agent catering requests are confirmed in writing.
Larger aircraft at El Alto need a high loader for galley catering, and the apron here can be windy and cold at altitude. We plan airside catering delivery with your handling agent, confirm the door height and carts, and bring aircraft provisioning to match the type: narrow body, wide body or VIP-fitted cabin.
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.
El Alto International Airport serves La Paz and is among the highest commercial airports in the world. Airport catering here accounts for altitude, cold nights and frequent wind. General aviation traffic uses the FBO services at the field, and ground handling services are provided by local agents.
As a business aviation hub, El Alto sees mining executives, tour operators and official delegations. Inflight catering and in-flight catering are packed for altitude, and aviation catering follows the same rule. Business aviation catering, executive jet catering and diplomatic flight catering are prepared with cabin crew meals boxed separately.
Bolivian customs restrict imports of fresh meat, dairy, fruit and vegetables, and officers may inspect galley stores on arrival. We source locally to avoid import problems, and your handling agent explains the process for any food carried on board.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at LPB covered a charcuterie board and fresh bread for 11 guests, leaving us to organise the service around an evening cabin service. The catering handover stood out more than any sales pitch about aviation catering. We described our serving sequence to The Galley Girls and asked for the snack boxes to be packed accordingly. The fruit plates were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“The cabin briefing at El Alto International Airport included 8 passenger meals, a request for a charcuterie board and fresh bread, and instructions addressing limited fridge space. The snack boxes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The side dishes were also listed clearly, which made it easier to pass instructions between crew members during preparation. I appreciated the emphasis on catering handover throughout the aviation catering services arrangements.”
“Several practical details needed attention at SLLP, with mushroom risotto and a green salad requested for 4 guests and a late menu amendment to accommodate. After a final adjustment to the main courses, The Galley Girls gave us one revised order summary to work from. We checked the fruit plates against the same summary, keeping the cabin team and the handling contact aligned. I want an aviation catering company to understand galley preparation, and this order gave us a useful starting point.”
Customs shape the cost here: Bolivia restricts fresh meat, dairy and produce brought in from abroad, so many items are sourced locally rather than uplifted. Local trout or quinoa dishes cost less than flown-in seafood. Ask for a menu and we price it per item.
A return leg out of La Paz is best ordered when you book the inbound trip, so we can reserve fresh product. Last-minute orders are handled; we adjust the menu to what is available.
Empty cabin, short leg: customs at El Alto still look at the galley. Leftover meat, cheese or fruit can be held. Ordering from us means the food is Bolivian-sourced and already compliant.
Bringing food for a delegation into La Paz can lead to delays at customs. We cook locally, label by seat and provide documents the protocol office expects.
Charters do not include catering. You order it from us, with its own invoice. We coordinate with the FBO and the handler so the trays are at the aircraft when the departure slot demands.
Tail, pax and diets — a flight attendant takes it from there, day or night.
