Catering to your aircraft in Santa Cruz.
Viru Viru sits at 1,224 ft in the Bolivian lowlands, where the apron stays warm long after sunset and the Andes run over to La Paz are one more reason the galley is stocked right. We cook and pack for the crew who open the drawer, and hand it over 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.
Santa Cruz is the cattle and soy heartland of Bolivia, and the local table reflects it. Our private jet menu for Viru Viru draws on that: slow-cooked beef, river fish and lowland fruit, written into an inflight menu that survives a warm apron and a galley with one oven.
Local specialities travel better than people expect. Cuñapé, the cheese bread of Santa Cruz, rides in a sealed box; surubí, the river catfish, is cooked and chilled; salteñas are packed upright so the broth stays inside. That is private jet food built for the drawer, not the plate on the table in town.
If you want something from Santa Cruz Department on board, tell us the tail and the headcount. The rest is packing: what goes hot, what stays chilled, what waits for the seatbelt sign.
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.
Cargo flights and Falcon rotations share the ramp at Viru Viru with the occasional head-of-state arrival, and the galley has to survive heat before it ever sees an oven. Private jet catering here is built around that: sealed, labelled, seat-numbered. Our inflight catering and in-flight catering for VVI follows the aviation catering rules of the lowlands, so a cabin crew meals box reaches the right hand at the right moment.
Business jet catering and corporate jet catering at Viru Viru follow the oil, soy and mining traffic through Santa Cruz. VIP flight catering and charter flight catering start with the aircraft and the galley, and a private jet chef writes a bespoke menu around them. Luxury inflight catering here means a plate that holds in warm weather.
Government flight catering at Viru Viru runs through the protocol office. Head of state flight catering, VIP aviation catering and state visit aircraft catering are written with a named team, traced ingredient by ingredient, and handed over discreetly.
Kosher, halal, vegan, gluten free, allergen free and kids meals are all special meals with their own tray. In Santa Cruz kitchens the usual traps are wheat flour in the cuñapé, peanuts in the sauces and hidden pork in the stocks, so we label every box against the seat plan and keep allergen free items on a separate board.
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 Viru Viru are ordered on request and invoiced like the rest of the order. A night rotation on the ramp is a good reason to send crew meal boxes with something hot: flight crew meals, pilot meals and cockpit meals are packed to be eaten with one hand, and we can send different meals for pilots if the operator asks. Crew catering stays on the same tail and slot as the rest.
FBO catering at Viru Viru is delivered to the general aviation terminal through the handling agent. Ground handling catering follows the apron rules; catering delivery to the FBO and handling agent catering are coordinated so the crew meets one person at the aircraft.
Galley catering for bigger aircraft at SLVR depends on the door and the high loader on the apron. Airside catering delivery follows the same ramp rules as every other uplift, and aircraft provisioning is planned around the galley you actually have, not the brochure.
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.
SLVR serves the Santa Cruz business community and works as a business aviation hub for the lowlands. Airport catering, general aviation, FBO services and ground handling services are all available.
Inflight catering and in-flight catering at Viru Viru lean on lowland produce. Aviation catering and business aviation catering for executive jet catering clients run alongside diplomatic flight catering, with cabin crew meals ordered on request.
Bolivia treats imported fresh food strictly, and customs can inspect anything that crosses the ramp. A sealed local order avoids a hold-up.
Average rating from the cabin crew and pilots we cater for.
“Choosing a seafood starter and warm vegetable sides for 10 people at Viru Viru International Airport was straightforward; the challenge was making it work with a revised passenger count. I want a private jet catering company to understand galley preparation, and this order gave us a useful starting point. The Galley Girls prepared the sandwiches for assembly in the galley, with the accompanying elements easy to locate. We could finish the side dishes as each guest was ready, rather than laying everything out at once.”
“The cabin briefing at SLVR included 10 passenger meals, a request for fresh fruit and breakfast pastries, and instructions addressing two separate meal services. We described our serving sequence to The Galley Girls and asked for the main courses to be packed accordingly. Our colleague could take over the sandwiches without asking where every component had been placed during preparation. When comparing private jet catering companies, I would look closely at galley preparation after this experience.”
“Nothing about the 4 guest order at VVI called for excess complexity: just smoked salmon bagels and sliced fruit and sensible planning for a small galley worktop. The Galley Girls confirmed the handover contact and identified the starters, making the catering delivery easier for our team to track. We could account for the snack boxes before passing the boxes to the cabin team, without a lengthy unpacking exercise. My search for "private jet catering near me" led to a practical conversation about written menu details.”
If you are asking how much does private jet catering cost out of Santa Cruz, start with the slot: a long turnaround allows a three-course service, a short one leaves boxed plates and fruit.
For lead time at VVI, tell us the type and we tell you what fits. Last-minute orders are handled.
The Bolivian rules on imported fresh food are tight, so a late slot is easier with local produce.
If your leg has two services, the question is how much you want to carry through customs. We pack locally instead.
No. If your guests need halal, kosher, or an allergen free plate, that is an order of its own, invoiced on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
