Catering to your aircraft in Cochabamba.
Cochabamba is a high valley field, and the galley feels it: dry air, cool nights, passengers who need something light. We cook and pack for that galley, with the crew dishes marked apart.
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.
Cochabamba is the food capital of Bolivia, and the Cochabamba Department table is built around the valley: corn, cheese, potatoes, chilli and slow-cooked meat. That is the material of any private jet menu out of CBB, and the reason local specialities here are easier to pack than to explain.
The signature is silpancho, a thin breaded cutlet over rice, potatoes and egg, and pique macho. Both travel well in a galley if the egg and the sauce stay apart, so the inflight menu plates them cold or reheated in the oven. Humintas, steamed corn parcels, suit private jet food at altitude because they are soft and hold shape.
Seasonal fruit from the valleys, singani and fresh cheese complete a short private jet menu. Jet catering in Cochabamba works best when we agree the dish by cabin, then pack it so the crew only re-plates. Last-minute orders are handled, and anything unusual for the departure is raised with your handling agent first.
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 8,360 ft, Cochabamba changes how a tray is built before it is ever cooked, and private jet catering at SLCB starts from that. Inflight catering here leans on valley produce and heat that survives a cool apron, in-flight catering plans for dry cabin air, aviation catering is agreed with your handling agent, and business aviation catering, executive jet catering and diplomatic flight catering all follow the same marked tray logic. Cabin crew meals travel in their own boxes.
A business jet out of Cochabamba is usually a short brief with a long afterthought. Business jet catering and corporate jet catering here start from the altitude: dry air, light menus and dishes that hold. VIP flight catering and charter flight catering follow the same line, and luxury inflight catering means a private jet chef working from a bespoke menu rather than a template.
When a state visit lands at Cochabamba, the menu is agreed through protocol before anything is cooked. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering share the same discipline: a small named team, no photographs, and sealed trays.
At 8,360 ft the cabin air is dry and appetites change, and a child on the manifest changes the tray as well. Kosher, halal, vegan, gluten free, allergen free and kids meals are special meals packed in their own sealed box with a seat number. In Cochabamba cooking, corn, cheese and peanut-based sauces are common, so we check where allergens hide before anything is plated.
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.
Crew meals at SLCB are an on-request item, ordered and invoiced like the rest. For a day in the valley, flight crew meals and pilot meals are packed so they can be eaten with one hand at the jumpseat, and cockpit meals can differ from the cabin: different meals for pilots are available when your policy asks for it. Crew meal boxes are labelled CREW and ride apart from the guest trays, so crew catering never gets mixed with a passenger service.
FBO catering at SLCB means we deliver to the aircraft through the FBO and your handling agent. Catering delivery to the general aviation terminal is agreed ahead, and ground handling catering and handling agent catering are coordinated so the gate opens when the van arrives.
Larger aircraft at SLCB need the galley loaded from a high loader, and the type decides the door and the height. Galley catering is packed to the aircraft's trolleys and drawers, and airside catering delivery is agreed in advance with your handling agent. Aircraft provisioning for a widebody or a long sector is planned by cart count, so nothing is improvised at the door.
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.
Jorge Wilsterman International serves Cochabamba, one of Bolivia's main cities, and the airport carries both scheduled and general aviation traffic. Airport catering here is organised around the general aviation terminal and the handling agent, with local produce as the base of most menus.
SLCB works as a business aviation hub for the valley. Inflight catering, in-flight catering, aviation catering and business aviation catering orders go through the FBO; executive jet catering is plated to the cabin, diplomatic flight catering is cleared in advance, and cabin crew meals are packed apart from the guest trays. General aviation and FBO services share the apron with ground handling services.
Bolivian customs control meat, dairy and fresh produce brought from abroad, so catering is best cooked and packed locally. Delivery is cleared by the handling agent, and sealed trays avoid questions at the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at Jorge Wilsterman International Airport, our 3 guests wanted prawn salad and small fruit plates, organised sensibly around several individual meal preferences. The meal organisation stood out more than any sales pitch about private jet catering services. The Galley Girls talked through the quantities of sandwiches with us before confirmation, rather than leaving us to guess the portions. We also checked the snack boxes before approval, which helped avoid a second round of questions later in the preparation.”
“One detail shaped our order at SLCB: a revised passenger count, alongside a request for a selection of petits fours and sandwiches for 7 passengers. I want a private jet catering company to understand portion planning, and this order gave us a useful starting point. We discussed the dimensions before confirming; The Galley Girls grouped the side dishes into clearly marked packs that were easy to handle. The desserts were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“We kept the passenger brief simple at CBB: a cheese board and savoury canapés for 2 guests, organised with a revised passenger count in mind. The Galley Girls labelled the starters in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the sauces identifiable helped the colleague taking over service understand the order without another long explanation. When comparing private jet catering companies, I would look closely at storage requirements after this experience.”
A king-air-size cabin and a long-range jet are priced differently at SLCB. The galley size sets how many hot dishes can be finished on board; the headcount sets the quantities. We build the quote from the aircraft type.
Early morning departures from Cochabamba are common, and the lead time depends on what the market has fresh that day. We take late changes and handle last-minute orders, but a night departure with a special-meal request is better raised with the booking.
A long flight with two services is the case where customs matters most: the second tray is the one that gets forgotten. We prepare both in Cochabamba, so no food has to be imported.
You can, but a special-meal request such as kosher, halal, allergen or child food is better ordered from us, because we pack it sealed with a seat number and avoid cross contact. Food brought in can be questioned at customs.
No. Whatever the charter covers, the food is not in it: at Cochabamba you order the trays separately, say if a valley product such as humintas or fresh cheese should go on the menu, and receive a separate invoice for the catering.
Tail, pax and diets — a flight attendant takes it from there, day or night.
