El Trompillo · SLET / SRZ · Bolivia

Private jet catering at El Trompillo Airport (SLET / SRZ), Santa Cruz

Catering to your aircraft in Santa Cruz.

Santa Cruz in humid season asks more of a tray than a cold climate does. We pack El Trompillo orders to hold, labelled by seat, for the crew to serve.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

The Santa Cruz table, packed for private jet catering

The private jet menu for Santa Cruz Department starts from the lowland table, not from a hotel buffet. An inflight menu at El Trompillo draws on local specialities of the Cruceño kitchen: salteñas, which in Santa Cruz are baked with a juicier, sweeter filling than the altiplano version; cuñapé, small cheese-and-cassava rolls that travel well cold; and sonso, a cassava-and-cheese cylinder grilled on a skewer. For private jet food with a main course, surubí from the river is the regional fish, and majadito, the rice dish with dried meat and egg, is the one local plate that re-plates easily from a tray. We pack these as private jet platters and as gourmet inflight meals, and handle private jet snacks of cuñapé and tropical fruit on request. The Santa Cruz region also gives us papaya, mango and passion fruit from the lowlands, and cold drinks such as mocochinchi, a dried-peach infusion served chilled.

Open the menu Download the menuPDF

Local specialities of Santa Cruz: salteñas, majadito and tropical fruit for a private jet menu

01Salteñas cruceñasBaked pastry with a juicy filling, packed upright in a rigid carrier.

02Majadito de charqueRice with dried beef and egg, re-plated from the tray.

03Surubí a la parrillaRiver catfish, grilled; sauce kept apart.

04Cuñapé y sonsoCassava-and-cheese rolls and skewers, served warm or at room temperature.

05Tropical fruit platePapaya, mango, passion fruit, kept chilled in its own tray.

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · Santa CruzEl Trompillo Airport · SLET

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at El Trompillo Airport (SLET)

El Trompillo sits inside the city of Santa Cruz de la Sierra, on a 1,371 ft plateau of lowland heat, and its apron is used for light and midsize business aircraft more than for anything wide-bodied. Private jet catering here is built for that: compact trays, fruit that survives the humidity, and a galley brief written by former VIP flight attendants. We also supply inflight catering and in-flight catering for the onward leg, plus aviation catering for crews turning around on the ramp, business aviation catering for operators basing in Bolivia, and executive jet catering for visiting delegations. Diplomatic flight catering and cabin crew meals are ordered the same way as everything else.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet on the apron at El Trompillo (SLET), Santa Cruz, ready for private jet catering delivery

Business aviationOur core

Business aviation catering at El Trompillo Airport (SRZ)

A business jet leaving SLET is usually a short brief: four to eight passengers, a drawer and perhaps a small oven, and a destination that decides how much food is wanted. Business jet catering and corporate jet catering here are built per tail, from a bespoke menu drawn up by our private jet chef. VIP flight catering and charter flight catering follow the same method, and luxury inflight catering for El Trompillo leans on the local ingredients.

VIP aviation catering tray prepared for a government flight at El Trompillo, Santa Cruz

State & royalDiscretion, protocol

Inflight catering for government and royal flights at El Trompillo Airport

When an official party flies out of SLET, the menu is cleared before anything is cooked. We handle government flight catering with a small named team, head of state flight catering with traceable ingredients, VIP aviation catering for staff and state visit aircraft catering for delegations, with no names on the labels, only seat numbers.

Menu highlights for jet catering in *Santa Cruz* (SLET)Or write your own, we cook it

Cold private jet platters with cuñapé, cheese and tropical fruit, Santa Cruz, Bolivia

Cold galley

No oven · served in four minutes

Cuñapé cheese rolls with palm-heart saladChilled

Private jet platters of local cheeses, cured meats and tropical fruitChilled

Gourmet inflight meals: surubí ceviche with citrusSauce apart

Private jet snacks: cassava chips, peanut brittle and mangoRe-plate cold

Mocochinchi infusion, served very coldChilled

Hot gourmet inflight meals with majadito and grilled surubí, Santa Cruz, Bolivia

Hot service

One oven · re-plated in twelve minutes

Salteñas cruceñas, bakedOven

Majadito with fried eggOven

Grilled surubí with yuca and a separate chili sauceSauce apart

Locro de gallina soupOven

Beef tenderloin with chimichurri on the sideSauce apart

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Kosher, halal, vegan and gluten free in-flight catering at El Trompillo Airport (SRZ)

Special meals at Santa Cruz are written around what the local kitchen hides: wheat flour in the salteña pastry, cheese in nearly every cassava item, peanuts in sauces and brittle. For vegan, gluten free and allergen free orders we replace those components rather than remove them from a standard dish, and we pack the plate separately from the guest trays. Kosher, halal and kids meals are available on request and are sealed and labelled by seat number. Tell us the restriction and the seat, and the plate comes with the right card.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals and cockpit meals in Santa Cruz (SLET)

For a crew turning around at SLET, we offer crew meals, flight crew meals and pilot meals on request, billed with the order. Crew catering is built as crew meal boxes that keep, cockpit meals that eat one-handed and different meals for pilots when the operator asks for it. Cabin crew meals ride in their own tray so no one opens a guest dish by mistake.

Meal passSLET

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passSLET

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

El Trompillo Airport (SLET / SRZ) terminal and apron, Santa Cruz de la Sierra, Bolivia

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering at El Trompillo Airport (SRZ): delivery to your aircraft

We hand over at the aircraft through your handling agent. At SLET, FBO catering and handling agent catering are coordinated with the apron office, catering delivery to the general aviation terminal is confirmed against your slot, and ground handling catering staff are briefed on what goes to the cabin and what goes to the crew.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader delivery for jet catering at El Trompillo Airport (SRZ)

At El Trompillo the aircraft type decides the loading: most visitors are light and midsize jets with low cabin doors, where galley catering is passed up by hand from a cart at the stairs. For larger cabins, airside catering delivery is coordinated with your handling agent and the apron schedule, and a high loader is arranged only when the door sill requires it. Aircraft provisioning here is built around the galley you actually have, a drawer, a small oven or neither, so the trays arrive ready to serve.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportSLET / SRZ

General aviation and airport catering at El Trompillo Airport (SRZ)

El Trompillo is an airfield inside the city, on a 1,371 ft plateau, used mainly by light and midsize business aircraft and domestic services. Airport catering here serves general aviation and visiting private jets, with FBO services and ground handling services available through local operators.

Business aviation

As a business aviation hub for the Santa Cruz region, El Trompillo handles inflight catering and in-flight catering for operators on rotation. Aviation catering and business aviation catering fit domestic and regional flights, executive jet catering suits visiting delegations, and diplomatic flight catering and cabin crew meals follow the same ordering route.

Customs & food import

At SLET, customs treat imported fresh food strictly, so we source locally and avoid cross-border produce. Anything remaining from an international inbound leg is disposed of through the handler, and we advise on declarations on request.

ReviewsFrom the crews we cater for

4.7 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★☆VIP AIRLINER

“What impressed me at SRZ was how a request for a seafood starter and warm vegetable sides was handled despite different crew meal preferences. The confirmation from The Galley Girls showed the salads clearly enough for us to check the planned service quantities. We also checked the desserts before approval, which helped avoid a second round of questions later in the preparation. My search for "private jet catering near me" led to a practical conversation about meal organisation.”

Joshua T. | Chief cabin officer

BBJ

★★★★★LARGE CABIN

“Menu approval at El Trompillo Airport covered roasted chicken and seasonal vegetables for 8 guests, leaving us to organise the service around two separate meal services. With several people involved, The Galley Girls kept the sauces and delivery arrangements together in a concise order update. I would discuss private jet catering menu with them again, especially when written menu details needs careful coordination. Knowing where the sandwiches were packed meant the crew could begin the relevant checks as soon as the order arrived.”

Thomas A. | Chief cabin officer — private jet

Gulfstream G650ER

★★★★★CREW MEALS

“As the person coordinating roasted chicken and seasonal vegetables for 11 passengers at SLET, I needed an arrangement that considered different crew meal preferences. Our brief for private aviation catering was met with a sensible plan for catering handover. The Galley Girls labelled the salads in line with our brief, so the cabin team could identify the relevant portions quickly. I found the fruit plates without searching through every box, a small detail that mattered during the final cabin checks.”

Beatrice R. | Chief flight attendant

Global 6000

El Trompillo: the questionsAsked by crews

How much does private jet catering cost for a delegation or government flight out of Santa Cruz?+

For a state or government movement, the cost of private jet catering follows the menu cleared by protocol, not a list price. In Santa Cruz that can mean local fish, tropical fruit and cheese plates for the principals, with separate crew meals. We itemise each so you can approve what you need.

What is the lead time for private jet catering at El Trompillo when the slot is short?+

Give us the slot and the turnaround window and we build the order around it. At El Trompillo, a quick turnaround usually means cold platters and fully cooked hot trays with oven labels. Late requests are handled; the real constraint is customs on imported items, not the clock.

How do customs affect catering for a light jet or a larger cabin at Santa Cruz?+

International-origin catering carries restrictions in Bolivia, so inbound fruit, meat and dairy are normally disposed of under the handler's procedure. Catering produced locally for an outbound sector avoids that. The galley size changes the volume, not the rule.

Can you bring food for a night departure or an early morning slot from SLET?+

Yes, onboard food from abroad is not forbidden, though inbound meat, dairy and fruit may be held back at customs. For a night or early-morning slot in Santa Cruz, we recommend ordering locally and treating your own provisions as a supplement.

Is catering part of a charter on a long leg with two services on board?+

A charter does not come with food by default. If your flight leaves El Trompillo on a long leg, you decide the two services, we price them, and the invoice is separate from the operator's.