Catering to your aircraft in Antofagasta.
Dry desert air and cold Pacific water define the Antofagasta flight line. At SCFA we pack seafood and Chilean produce for crews who serve it themselves, 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.
Antofagasta Region is a long strip of desert and coast, and the private jet menu follows it. Local specialities on an inflight menu start with the Pacific: reineta, congrio, locos and machas, plus ceviche-style plates that travel chilled. Private jet food from the north also means pastel de choclo, humitas and charquicán, which reheat cleanly in a small galley oven. We build private jet platters around these, gourmet inflight meals for the main service, and private jet snacks such as empanadas, nuts from the central valleys and dried fruit. In Antofagasta, passengers often ask for lighter plates before a mining-site landing, so we separate sauces and keep seafood sealed until you re-plate.
Antofagasta pairs the Pacific with desert agriculture, and that decides the private jet menu. The inflight menu draws on Chilean sea bass-style congrio, scallops, king crab when in season and avocado from the central valleys. Private jet food in this region also includes pastel de choclo and sopaipillas with pebre, packed so the sauce stays apart. Local specialities arrive as private jet platters for groups, gourmet inflight meals for individual seats, and private jet snacks for the long legs south. Antofagasta Region customs rules on fresh produce are strict, so we plan every dish with that in mind.
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.
Antofagasta sits between the Pacific and the Atacama, and SCFA's single runway at 455 ft sees mining charters and coastal business traffic all year. Private jet catering here leans on the sea: fresh fish, shellfish and Chilean produce packed for a galley that rarely has more than a small oven. Inflight catering orders are built per aircraft, and the same aviation catering standard applies at every airport we cover. For business aviation catering, executive jet catering, diplomatic flight catering or cabin crew meals, send the tail and the slot and we pack to the galley.
Business jet catering at Antofagasta is usually a compact brief for mining executives and corporate teams flying out of SCFA. Corporate jet catering and VIP flight catering lean on chilled seafood, empanadas and light plates. A private jet chef writes the bespoke menu around your aircraft's galley, and charter flight catering or luxury inflight catering for groups follows the same method.
When an official flight uses Antofagasta, the order is cleared before cooking. Government flight catering and head of state flight catering stay sealed and traceable, and VIP aviation catering and state visit aircraft catering follow the same channel.
At Antofagasta the allergen risk sits in shellfish, nuts and wheat-based doughs such as empanadas and sopaipillas, so we pack special meals on separate boards and in separate boxes. Kosher, halal, vegan, gluten free and allergen free meals are written as a procedure by our kitchen, and kids meals follow the same labelling 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.
At Antofagasta, crew meals are a separate line on the order, requested with the trip. Flight crew meals and pilot meals are packed in crew meal boxes, with cockpit meals sealed apart from guest trays. Crew catering stays simple after a long mining-site day, and different meals for pilots are available as per operator policy. Cabin crew meals are packed with the same method.
FBO catering at SCFA is handed over at the aircraft through your handling agent. Catering delivery to the FBO follows the general aviation terminal's access rules, and ground handling catering and handling agent catering are coordinated around your slot.
Larger aircraft at SCFA need a high loader to reach the door, and the galley decides how we pack. Galley catering is sized to the ovens and drawers your type carries. Airside catering delivery goes through your handling agent, and aircraft provisioning is confirmed against the tail before the slot.
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.
Andrés Sabella Gálvez International serves Antofagasta, the hub of Chile's northern mining belt. Airport catering at SCFA supports business aviation, and general aviation sits beside scheduled traffic on the apron. FBO services and ground handling services at the field run through your handling agent, who coordinates access to the aircraft.
Business aviation hub traffic at ANF follows mining and port activity: crew changes, site visits, short stays on the apron. Ground handling services here set the pace for inflight catering and in-flight catering orders. Aviation catering, business aviation catering and executive jet catering are packed to the aircraft, with diplomatic flight catering, cabin crew meals and crew meals available on request.
Chile's SAG controls fresh produce, meat and dairy at the border, and customs at SCFA applies those rules to anything arriving by air. Ground handling services will tell you what is cleared on the apron. Catering loaded in Antofagasta is sourced in-country, which keeps the outbound leg straightforward; food brought in from abroad must be declared.
Average rating from the cabin crew and pilots we cater for.
“Packing yoghurt pots and fresh berries for 4 passengers at SCFA needed careful thought, especially given several individual meal preferences. With airport catering, careful attention to crew briefing matters as much to our crew as the menu itself. We described our serving sequence to The Galley Girls and asked for the starters to be packed accordingly. We left the snack boxes stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“The 7 passenger portions of a charcuterie board and fresh bread were the easy part; managing a tight boarding window at ANF took more planning. I asked The Galley Girls for the sandwiches in sealed meal containers, with garnishes supplied separately for plating on board. Keeping the side dishes aside until service helped preserve the presentation while we dealt with the boarding tasks. For our team, the strongest part of their inflight catering was how they handled storage requirements.”
“Food presentation mattered to our 6 guests, but a short ground stop also had to be considered when organising vegetable tartlets and a dessert selection at Andrés Sabella Gálvez International Airport. Our handling contact received the order details from The Galley Girls, including how the side dishes had been grouped. Knowing where the main courses were packed meant the crew could begin the relevant checks as soon as the order arrived. The cabin service sequence stood out more than any sales pitch about in-flight catering.”
Pricing at SCFA reflects the length of your turnaround. Seafood-led private jet catering for a long stay differs from a boxed lunch for a quick tech stop, and we quote the exact order.
One local product often sets the menu: fresh congrio or machas from the Antofagasta coast. Last-minute requests are handled, but naming the dish you want lets us source it properly.
Chile's agriculture service is strict, and customs at Antofagasta follows it. Local catering loaded here carries no import issues; food arriving from abroad may.
You can, but the galley decides how much. A light jet at SCFA has a small oven and few drawers, so we recommend we pack to your type rather than overload it. Outside food may also face Chilean customs controls.
No, it is a separate order and invoice. Because the season affects departures here, we confirm the handover again once your slot is set.
Tail, pax and diets — a flight attendant takes it from there, day or night.
