Catering to your aircraft in Concepcion.
Carriel Sur is a coastal-plain airport where the Bío-Bío Region's winter rain and southerly wind set the rhythm of the ramp. For a Concepcion departure we cook and pack for your galley, and the crew re-plates and serves.
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.
The Bío-Bío Region gives a private jet menu here a clear coastal identity. Concepcion sits between the Pacific and the Andean foothills, so the inflight menu can draw on seafood from the gulf, farm cheeses and the vineyards of the south. Private jet food from this part of Chile travels well when it is planned for the galley: curanto-style shellfish is plated cold, empanadas de pino go in the oven, merquén stays in its own pot for the cabin to season. Local specialities such as pastel de choclo are cooked to be finished on board, not cooked twice. Bío-Bío ingredients change with the season, so the private jet menu follows what the markets of Concepcion have that week.
A private jet menu out of Concepcion is easiest when it follows the Bío-Bío Region's own larder. The inflight menu can carry Pacific hake, mussels and sea urchin from the gulf, chilled and sealed, alongside cazuela broth and bread from local bakeries. Private jet food here also means Chilean wine-region cheeses and honey from the south. Local specialities in Concepcion travel best when each dish is labelled for the galley: oven, chilled, sauce apart. The Bío-Bío Region's seasons set what goes in, and we write the menu around the flight, not the other way round.
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.
Concepcion is Chile's gateway to the south-central coast, and the table it offers is shorter and saltier than Santiago's: shellfish, merquén, empanadas, Chilean wine from the nearby valleys. Private jet catering at Carriel Sur International starts from those products and from the galley of your aircraft. We handle inflight catering and in-flight catering for charter, corporate and government trips, plus aviation catering for operators who want one menu across the rotation. Business aviation catering, executive jet catering and diplomatic flight catering run on the same brief; cabin crew meals are a separate line, on request.
Business jet catering at SCIE is usually a corporate or charter brief for a small cabin: a few starters, one hot main, fruit and cheese. Corporate jet catering and charter flight catering follow the same order, VIP flight catering adds a named team, and luxury inflight catering draws on Bío-Bío seafood. A private jet chef writes a bespoke menu around your galley and your passengers' restrictions.
Government flight catering at Carriel Sur is handled with protocol in mind: head of state flight catering and VIP aviation catering orders are checked before anything is cooked. State visit aircraft catering is traced and sealed, with a named team and discretion from order to ramp.
In Concepcion's cuisine the allergen to watch is shellfish and fish: broths, empanada fillings and pebre can carry them where you do not expect it, and merquén blends sometimes include wheat. Kosher and halal meals are prepared as a separate procedure, vegan and gluten free dishes are cooked on their own board, and allergen free orders are packed apart from the guest trays. Special meals, including kids meals, are marked by seat number so the cabin never has to guess.
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.
For a Concepcion turnaround, crew meals are a separate order, on request. Flight crew meals and pilot meals go in crew meal boxes, crew catering is marked by seat or role, and cockpit meals are easy to eat on the move. Different meals for pilots can be arranged, and cabin crew meals are listed apart.
Your handling agent receives the order at the general aviation terminal in Concepcion, and FBO catering goes from there to the aircraft. Catering delivery to the FBO, ground handling catering and handling agent catering are coordinated so the gate and the slot match.
At Carriel Sur the aircraft decides how the order is loaded. A light or midsize jet takes a cart to the door; a larger cabin may need a high loader at the sill. Galley catering is planned around the oven and drawer space of your type, and airside catering delivery goes through your handling agent at the ramp. Aircraft provisioning on a Concepcion departure is confirmed against the tail so nothing arrives that will not fit.
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.
Carriel Sur International serves Concepcion and the Bío-Bío Region, and airport catering here is shaped by its coastal setting. General aviation traffic uses the FBO services and ground handling services of the field, and a small business aviation hub role comes with seasonal tourism and industry.
Inflight catering and in-flight catering from Concepcion serve corporate and charter clients flying into the Bío-Bío industrial belt. Aviation catering and business aviation catering cover the usual brief, executive jet catering suits a small cabin, diplomatic flight catering needs a protocol check, and cabin crew meals are an on-request line.
Customs in Chile inspect fresh produce, meat and dairy, so food crossing into Concepcion needs paperwork. We source locally in the Bío-Bío Region for flights leaving SCIE and prepare declarations when an international leg needs them.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at CCP, where 10 guests expected a charcuterie board and fresh bread despite different crew meal preferences. The Galley Girls talked through the quantities of starters with us before confirmation, rather than leaving us to guess the portions. When comparing private jet catering companies, I would look closely at storage requirements after this experience. The quantities of side dishes matched our service plan, leaving us comfortable with the order before the final briefing.”
“Keeping the galley organised at Carriel Sur International Airport meant planning avocado toast components and breakfast fruit for 2 guests with two separate meal services in mind. My search for "private jet catering near me" led to a practical conversation about final order confirmation. With several people involved, The Galley Girls kept the fruit plates and delivery arrangements together in a concise order update. The crew provisions went straight to the right colleague instead of circulating between several people during the turnaround.”
“Between cabin checks at SCIE, I coordinated a cheese board and savoury canapés for 9 guests and explained our concerns about a revised passenger count. With private jet catering menu, careful attention to crew briefing matters as much to our crew as the menu itself. We changed the quantities of starters, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the canapés quantities from several messages during the final departure checks.”
How much does private jet catering cost when someone on board has an allergy? More than a standard order, because the dish is cooked on its own board and packed apart. Hake and mussels in Concepcion cost more in some months than others, so a quote comes with the menu.
At Carriel Sur, lead time is simplest when the crew has a clear waiting window. If duty time is short we plan a simpler order, and last-minute requests are handled 24/7.
Customs rules in Chile treat fresh produce, meat and dairy carefully, and the slot at Carriel Sur decides how much time the check has. We label and seal everything so it moves with the departure.
You may carry food, though Chilean rules on fresh produce are strict. We suggest naming one local item and letting us source and pack it for Carriel Sur.
No, a private jet charter into Concepcion does not cover catering. It is ordered and invoiced separately, and Chilean customs and import rules shape what can go on board at SCIE.
Tail, pax and diets — a flight attendant takes it from there, day or night.
