Catering to your aircraft in Santa Ana del Yacuma.
Santa Ana Del Yacuma Airport serves a flat, wet stretch of El Beni Department where the galley often has to be stocked before you land. We cook and pack for the aircraft you fly, day or night, and hand it over at the FBO.
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.
Santa Ana del Yacuma lies in El Beni Department, Bolivia's lowland cattle and river country, and the private jet menu here follows the savannah and the Yacuma river. Our inflight menu leans on grilled beef from Beni ranches, river fish such as surubi and pacu, yuca, plantain and rice. Private jet food from this region travels well when you plan it: fish is cooked to be finished in the oven, sauces ride apart, and fruit such as mango, papaya and passion fruit goes chilled. Private jet platters of cold cuts, cheese and tropical fruit suit a galley with no oven. Gourmet inflight meals and private jet snacks, such as cassava chips and sweet empanadas, are labelled by seat. Local specialities are adapted to the galley you actually fly, never the other way round.
Think of the Beni plain when you plan food out of Santa Ana Del Yacuma: cattle country, wide rivers, heat and humidity. A private jet menu for {Region} starts with beef, which is the local pride, cooked so it survives the drawer, and surubi or pacu from the river, finished in the oven on board. The inflight menu adds yuca, plantain, rice and a cold fruit plate of mango, papaya and citrus. Private jet food is packed in sealed trays by seat number, with sauce in its own pot. Private jet platters, gourmet inflight meals and private jet snacks are all built from these local specialities for the galley on your aircraft in El Beni Department.
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.
Santa Ana Del Yacuma Airport sits at 472 ft in the flat, flood-prone cattle country of El Beni Department, and a trip here usually means a galley that must be stocked before you arrive. Private jet catering for SLSA is built around that: beef, river fish and tropical fruit packed for your aircraft and handed over at the FBO. Inflight catering and in-flight catering orders follow the same path, and aviation catering for business aviation catering crews comes together under one order. For executive jet catering, diplomatic flight catering and cabin crew meals, the brief starts with your galley, not our menu.
Business jet catering at SLSA tends to follow ranching, tourism and river-expedition charters into the Beni lowlands. Corporate jet catering and VIP flight catering here favour beef, surubi and fruit, and charter flight catering is packed to your galley. A private jet chef writes a bespoke menu around the aircraft, and luxury inflight catering stays quiet and exact.
For an official movement into Santa Ana Del Yacuma, a menu is cleared with the protocol office first. Government flight catering, head of state flight catering and VIP aviation catering use sealed packaging and discreet handover, and state visit aircraft catering is delivered to the aircraft at the FBO.
Special meals at Santa Ana Del Yacuma are handled as a procedure suited to Beni cooking. Cassava, maize and cheese are everywhere, so gluten free and allergen free plates are cooked on their own board and packed in a separate sealed box, labelled by seat number. Kosher, halal and vegan meals are planned with your order, as are kids meals, because produce in El Beni Department depends on the season and the road. Tell us the restrictions with the tail and the slot, and we write the menu around them.
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.
On request, we pack crew meals for the people flying into SBL: flight crew meals in labelled boxes, pilot meals that need no plate, and crew catering that stays apart from guest trays. Cockpit meals can be hot or cold, crew meal boxes pack small, and different meals for pilots avoid a shared dish. Cabin crew meals are billed like any other item on the order.
FBO catering at SLSA is handed over at the aircraft by your handling agent. Catering delivery to the FBO and the general aviation terminal runs on your slot, and ground handling catering and handling agent catering are coordinated so nothing waits airside on a wet apron.
At SLSA the aircraft type decides the loading: a turboprop or light jet takes trays through the main door, while a larger cabin may need a high loader, which the handling agent confirms. Galley catering is packed to the oven, drawer and chiller you actually have. Airside catering delivery goes through the FBO, and aircraft provisioning on a grass-edged, wet-season apron is planned around the weather, not around a menu.
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.
SLSA is a modest airfield in the Beni lowlands, and airport catering has to be planned around that: general aviation traffic, FBO services, ground handling services arranged ahead, and a business aviation hub that is really a few aircraft on a wide apron.
Traffic into Santa Ana Del Yacuma follows the seasons: ranching in the dry months, tourism to the Yacuma river, fewer movements in the flood. Aviation catering, business aviation catering and executive jet catering adapt with it, with inflight catering and in-flight catering, diplomatic flight catering and cabin crew meals all ordered the same way.
Customs in Bolivia check animal and plant products entering by air. For an SLSA arrival, that means declaring fresh food, and it is why a locally packed order, sealed and delivered at the FBO, is often the cleaner option.
Average rating from the cabin crew and pilots we cater for.
“Despite a small galley worktop, we wanted the 3 guests at SBL to enjoy roasted chicken and seasonal vegetables without a complicated cabin service. With several people involved, The Galley Girls kept the main courses and delivery arrangements together in a concise order update. We could account for the sandwiches before passing the boxes to the cabin team, without a lengthy unpacking exercise. Our brief for private jet catering services was met with a sensible plan for crew briefing.”
“Our priority at Santa Ana Del Yacuma Airport was mini sandwiches and individual desserts for 6 passengers, with a family lunch request shaping the service plan. I asked The Galley Girls to review the canapés quantities against the passenger brief, and the proposed portions made sense. I want a private jet catering company to understand written menu details, and this order gave us a useful starting point. It was useful to see the sandwiches listed separately when checking how much space the complete order would require.”
“One detail shaped our order at SLSA: several individual meal preferences, alongside a request for a selection of petits fours and sandwiches for 11 passengers. When comparing private jet catering companies, I would look closely at storage requirements after this experience. We changed the quantities of desserts, and The Galley Girls reflected the request in the final packing list. The note about the breakfast portions was easy to spot, and we could brief the rest of the team quickly.”
Price follows what ends up on the tray: Beni beef and tropical fruit cost one thing, imported delicacies another, and customs rules on food entering Bolivia decide which of them are practical. A private jet catering quote for SLSA is written per menu, not per tray.
Plan the return in the same call: tell us who flies back, which diets apply and which galley equipment you have. Lead time is kept simple because the order is already open, and last-minute requests are handled.
Repositioning into SBL, the simplest approach is minimal stocking before departure and a local order on arrival. That keeps the declaration short, and we deliver to the FBO as with any other order.
Government flights into SLSA often arrive with their own catering, and customs still looks at meat, dairy and fresh produce. If you would rather not carry it across, we cook and seal a menu at the field.
It is not. A private jet charter price covers the flight; catering is commissioned and billed like any other order. A long wait or a quick turn changes what we pack, so share your slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
