Catering to your aircraft in Trinidad.
A turnaround at SLTR often means heat on the apron and a short plan for the jumpseat. We cook river fish, cassava and fruit, pack them for the galley, and deliver to your handling agent.
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.
Trinidad is the capital of El Beni Department, a cattle-and-river country, and a private jet menu for SLTR follows it. The inflight menu draws on pacu and surubi from the Mamore basin, yuca, plantain and fresh Beni cheese. Private jet food from here travels well when it is built on grilled fish, cassava and fruit, and the local specialities are cooked, packed and marked by seat number.
Private jet platters for El Beni lean on tropical fruit, cassava and Beni cheese, while gourmet inflight meals centre on river fish with the sauce in its own pot. Private jet snacks are cheese-bread and fruit that survive a warm cabin. These local specialities are what a private jet menu for Trinidad is made of, and the inflight menu is cooked around them.
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.
Trinidad sits on the flat Beni plain, and a rainy-season turnaround at SLTR decides what survives in a galley drawer. Private jet catering here is built around river fish, cassava and fruit that tolerate heat. We also supply inflight catering and aviation catering for corporate flights, with business aviation catering and executive jet catering briefs written by former VIP flight attendants. For state visits we handle diplomatic flight catering, and cabin crew meals are boxed separately.
A corporate or charter flight into Trinidad is usually a small cabin, a long day and a tight galley. Business jet catering and corporate jet catering here start from the aircraft type. VIP flight catering and charter flight catering are written by a private jet chef as a bespoke menu around river fish and Beni produce, a kind of luxury inflight catering that fits a drawer and a single oven.
Official visits to El Beni pass through SLTR with little notice. Government flight catering and head of state flight catering here are cleared by protocol before anything is cooked. VIP aviation catering means a named team, traceable ingredients and discretion at the aircraft door. State visit aircraft catering follows the delegation's list, not ours.
Special meals at Trinidad are a procedure adapted to the local kitchen. Kosher and halal meals are sourced and sealed with the paperwork, vegan and gluten free dishes avoid the cheese and cassava-flour dishes that dominate here, and allergen free and kids meals are cooked separately and marked by seat number.
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.
When you land at SLTR, the crew still has a long day ahead, so we offer crew meals on request, billed as part of the order. Flight crew meals and pilot meals are boxed apart, with different meals for pilots when the operator wants it. Crew catering uses crew meal boxes, and cockpit meals are packed to be eaten between checklists.
FBO catering at Trinidad is handed over to the handling agent, who opens the airside gate. Catering delivery to the FBO and ground handling catering follow the terminal's rules, and the general aviation terminal is the point of contact. Handling agent catering means we coordinate access before the vehicle arrives.
At Trinidad the aircraft type decides the loading: a light or midsize jet takes the galley drawers by hand, while a larger aircraft may need a high loader for galley catering. We confirm door height and aircraft provisioning with your handling agent, and airside catering delivery follows their access rules.
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.
SLTR is the airport of Trinidad, in the lowlands of El Beni, where the dry season is busy and the rains slow everything. Airport catering for general aviation here follows the weather as much as the schedule, and FBO services and ground handling services on the apron are small-scale, so the field works as a modest business aviation hub for the Beni.
Trinidad business aviation is small-cabin work: ranchers, officials and charters flying a short list of destinations. Inflight catering, in-flight catering and aviation catering are scaled to that. Business aviation catering and executive jet catering arrive as a short menu, diplomatic flight catering is cleared by protocol first, and cabin crew meals and crew meals are boxed separately from the guest trays. FBO services here are limited, so this small business aviation hub leans on the handling agent for ground handling services.
Bolivia restricts imports of fresh meat, dairy and plant products, so customs at Trinidad are simplest when the galley is stocked locally. For flights arriving from abroad, declare what is on board. The FBO services desk and the ground handling services team at this small business aviation hub will tell you what the inspector expects.
Average rating from the cabin crew and pilots we cater for.
“Choosing a light pasta dish with grilled vegetables for 2 people at TDD was straightforward; the challenge was making it work with a tight boarding window. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the sandwiches listed separately when checking how much space the complete order would require. Our brief for vip inflight catering was met with a sensible plan for final order confirmation.”
“Packing a seafood starter and warm vegetable sides for 10 passengers at Teniente Av. Jorge Henrich Arauz Airport needed careful thought, especially given a revised passenger count. The Galley Girls kept the sandwiches separate from the finishing elements, which gave us control over the final presentation. We could finish the salads as each guest was ready, rather than laying everything out at once. This experience of private jet catering gave us a useful reference for managing cabin service sequence on another departure.”
“An order of yoghurt pots and fresh berries for 5 people at SLTR had to be organised around a short ground stop. We changed the quantities of snack boxes, and The Galley Girls reflected the request in the final packing list. This experience of private jet catering services gave us a useful reference for managing packing arrangement on another departure. The main courses remained as originally requested, which was reassuring when we checked the latest version with operations.”
Two services over a long leg from SLTR means a hot dish plus a cold one, and river fish like pacu costs more than cassava and cheese. How much does private jet catering cost? We answer once we see the menu and the number of seats.
Certified meals take more care than a child's plate or an allergen free dish, so a kosher or halal request sets the pace more than the airport does. Send the tail, the slot and the diet; last-minute orders are handled, and lead time is easier the earlier the diet is named.
Bolivia limits imports of animal and plant products at customs, so the easy route is local: grilled pacu or fresh Beni cheese cooked here and packed for the galley, with nothing to declare beyond what you carry.
You can bring food within customs rules, but rain over the Beni decides departures at SLTR. If a storm holds the aircraft, a chilled plate keeps better than a hot one, so can you bring food that survives a delay? Pick cold items and let us cook the rest.
Is catering part of a charter? No: the charter covers the aircraft, and food is ordered separately and invoiced as its own line. We deliver to your handling agent, who arranges airside access to the aircraft. Tell us the tail and the slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
