Arica and Parinacota Region · Arica · SCAR / ARI

Private jet catering at Chacalluta International Airport (SCAR / ARI), Arica

Catering to your aircraft in Arica.

Chacalluta is the first and last airport of Chile on this side, a dry apron with Andean light and few delays. We build private jet catering around Arica produce and the type of aircraft, and the crew gets what it needs at the aircraft.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

The Arica table, packed for private jet catering

Arica and Parinacota Region is a desert coast, and the private jet menu we build for Chacalluta reflects it: the inflight menu leans on what grows in the Azapa and Lluta valleys and what comes off the Pacific. Local specialities include Azapa olives, which are cured and eaten here as a staple, and tomatoes that carry real flavour because the dry air concentrates them. Fish and shellfish from the Arica fish market are the backbone of private jet food for this airport, from ceviche-style plates to grilled corvina. Chacalluta is a quiet field with an Andean backdrop, so the cabin often hears the same request: something light, cold and fresh, because passengers arrive from altitude or are heading to it. Fruit from the valleys, mango, guava and citrus, goes into the platters; the heavier Andean dishes of Parinacota, such as alpaca or quinoa-based plates, are packed for the galley when asked.

The private jet menu for Arica starts with the geography: a strip of valleys between the Pacific and the Atacama. Inflight menu choices here come from Azapa olives and olive oil, valley tomatoes, citrus and mango, plus the day's catch. Private jet food built on those local specialities travels well, because most of it is meant to be eaten cold or lightly dressed. Arica and Parinacota Region also reaches into the Andes, so quinoa, potato varieties and alpaca appear for passengers who want the highland side of the region. At Chacalluta the weather is dry and the sky is clear most of the year, which keeps handover simple and lets us plan produce without a rain contingency. Seafood is kept chilled and re-plated at altitude, and the sweet course is often fruit-led.

Open the menu Download the menuPDF

Local specialities from Arica and Parinacota Region for private jet food at SCAR

01Azapa olive plateChilled, with local olive oil in a separate pot

02Arica cevicheChilled, citrus dressing apart, re-plate cold

03Grilled corvina with valley tomatoesOven, sauce apart

04Quinoa and vegetable bowlChilled, dressing apart

05Mango and guava fruit boardChilled, cut per passenger

06Alpaca stew with potatoesOven, packed per seat

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · AricaChacalluta International Airport · SCAR

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Chacalluta International Airport (SCAR)

Arica sits at the top of Chile on the Pacific, with the Atacama behind it, and the produce that reaches a galley from there is not what most crews expect: Azapa olives, tomatoes, citrus and fish landed that morning. Private jet catering at Chacalluta follows that logic, with dishes cooked and packed to survive a bare galley and handed over at the FBO or by your handling agent. Inflight catering here is mostly built for onward legs south to Santiago or north into Peru and Bolivia, and the same kitchen produces aviation catering for crew, with cabin crew meals boxed and marked apart. Business aviation catering and executive jet catering orders share one brief, and diplomatic flight catering is run through the same process, with protocol cleared first. In-flight catering for the cabin and for the cockpit is ordered together, and last-minute orders are handled.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet on the apron at Chacalluta (SCAR) in Arica, ready for private jet catering handover

Business aviationOur core

Executive jet catering at Chacalluta International Airport (ARI)

A typical business jet trip through Arica is a short stop for passengers heading to the mining sector or the border region, often with a small crew. Business jet catering and corporate jet catering here are lighter than at a hub: cold plates, fruit and a hot dish if the leg is long. VIP flight catering and charter flight catering follow the same brief, and luxury inflight catering for guests who want more is written by a private jet chef as a bespoke menu around local fish and valley produce.

Government flight catering for a delegation aircraft at Chacalluta International Airport, Arica

State & royalDiscretion, protocol

Private jet catering for government and royal flights at Chacalluta International Airport (ARI)

Official flights through Chacalluta are infrequent but sensitive, and the order starts with the protocol office. Government flight catering means named staff, sealed packing and a dish list kept on record. Head of state flight catering and VIP aviation catering follow the same process, and state visit aircraft catering is delivered at the aircraft to the agreed plan.

Private jet menu at Chacalluta International Airport: inflight catering highlights (ARI)Or write your own, we cook it

Cold private jet platters with Azapa olives and fruit, Arica airport catering

Cold galley

No oven · served in four minutes

Private jet platters: Azapa olive and local cheese boardChilled

Arica ceviche with citrus dressingSauce apart

Gourmet inflight meals: quinoa and roasted vegetable bowlChilled

Valley tomato and avocado saladSauce apart

Private jet snacks: dried fruit, nuts and olive tapenade crackersRe-plate cold

Mango and guava fruit platterChilled

Hot gourmet inflight meals of grilled fish and valley vegetables, catering at Chacalluta ARI

Hot service

One oven · re-plated in twelve minutes

Grilled corvina with lemon and valley vegetablesOven

Alpaca stew with Andean potatoesOven

Seafood rice with Pacific shellfishOven

Chicken in olive and herb sauceSauce apart

Gourmet inflight meals: quinoa risotto with seasonal mushroomsOven

Warm sweet empanada with fruit fillingOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals and allergen free inflight catering at Chacalluta International Airport

Halal and kosher requests reach Arica less often than at the big hubs, so they are handled as a procedure from the first message: the certification, the separate board and the sealed packing are agreed before anything is cooked. Vegan, gluten free and allergen free meals are built around quinoa, valley vegetables and fruit, which makes them natural here rather than an afterthought, and olive oil replaces butter without anyone noticing. Special meals and kids meals are marked by seat number, with a card for each restriction, so the cabin crew can serve without opening the wrong box. If a passenger has a severe allergy, tell us the allergen and we keep it out of the kitchen workflow for that order.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals and cockpit meals in Arica (SCAR)

When the stop at Chacalluta runs long, the crew wants something real. Crew meals, flight crew meals and pilot meals are added to the order on request, boxed apart and marked CREW. Crew catering can include cockpit meals that eat easily on the flight deck, crew meal boxes for the cabin team, and different meals for pilots when needed. The cost follows the order and the invoice.

Meal passSCAR

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passSCAR

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Chacalluta International Airport (SCAR / ARI) terminal and apron, Arica, Chile

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Ground handling and FBO catering at Chacalluta International Airport

Delivery at Chacalluta goes to the FBO or the general aviation terminal, whichever your aircraft uses. FBO catering is handed over to your handling agent, and ground handling catering follows the apron rules: vehicle registered, driver cleared. Catering delivery to the FBO is planned around your slot, and handling agent catering coordination is done before the aircraft arrives.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Aircraft provisioning for large cabins: airport catering at Chacalluta International Airport

A large aircraft at Chacalluta changes the loading plan: galley catering for a big cabin is packed in carts and containers that need a high loader to reach the door sill, so the handling agent confirms in advance whether one is available on the apron. Airside catering delivery is cleared through the FBO or general aviation terminal, with the vehicle and driver registered for the apron. Aircraft provisioning for a wide-body means a longer manifest, with galley positions marked so the crew knows which cart goes where. For smaller business jets, none of this applies: a crew member collects boxes at the stairs. The aircraft type decides whether a high loader is called to the sill or the boxes simply go up the stairs.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportSCAR / ARI

Airport catering at Chacalluta International Airport (SCAR)

Arica's airport sits on the desert coast, with approaches over the sea and the Andean foothills to the east. General aviation uses its own apron, and FBO services and ground handling services here are small and personal: the handling agent knows every crew by name. Arrivals go through Chilean customs and the agricultural service, and airport catering is planned around where the box is handed over and which clearances it needs.

Business aviation

Chacalluta is a practical business aviation hub for the far north: mining, regional government and border traffic. Inflight catering, in-flight catering and aviation catering orders here lean cold, and business aviation catering for charters follows the aircraft type. Executive jet catering, diplomatic flight catering, crew meals and cabin crew meals all go through one order, and the FBO services on the field hand them to the aircraft.

Customs & food import

Chile applies strict agricultural and customs controls on imported fresh food, so the practical consequence for the order is to source locally and avoid carrying produce, meat or dairy across the border. Ground handling services at Chacalluta will ask for the manifest of each box, and FBO services on the apron will want it before the vehicle is cleared, so we keep it ready.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★LARGE CABIN

“One detail shaped our order at SCAR: a tight boarding window, alongside a request for a seafood starter and warm vegetable sides for 4 passengers. For private jet meals, that attention to crew briefing made the order noticeably easier to manage. We changed the quantities of salads, and The Galley Girls reflected the request in the final packing list. The note about the snack boxes was easy to spot, and we could brief the rest of the team quickly.”

Antoine Q. | Chief flight attendant

Gulfstream G700

★★★★★ROYAL FLIGHT

“Food presentation mattered to our 6 guests, but a late menu amendment also had to be considered when organising a cheese board and savoury canapés at ARI. The Galley Girls understood why we wanted the canapés readily accessible instead of spread across several different boxes. We left the side dishes stored until needed, which kept the first service manageable and reduced unnecessary handling. The galley preparation stood out more than any sales pitch about private jet menu.”

Emily K. | Royal family manager

Global 7500

★★★★★LIGHT JET

“Choosing a cheese board and savoury canapés for 2 people at Chacalluta International Airport was straightforward; the challenge was making it work with a family lunch request. The Galley Girls used a readable packing list for the side dishes, which helped when two colleagues checked the order together. Keeping the starters identifiable helped the colleague taking over service understand the order without another long explanation. I want a private jet chef to understand meal organisation, and this order gave us a useful starting point.”

Akira F. | VIP flight attendant

Citation CJ4

Before you order at SCARAsked by crews

How much does private jet catering cost for a long leg with two services on board?+

The cost of private jet catering for a long leg out of SCAR depends on how much cooking each service needs. A tomato salad and olive board are modest; grilled corvina, a warm sweet course and a hot second service are not. We quote by dish and by seat, and you can trim before confirming. Crew meals are added on request.

What is the lead time for private jet catering at Arica when the passenger count changes at the last minute?+

When the count changes late, the cold elements flex first and the hot dishes follow. The lead time we need at Chacalluta depends on the menu: olive plates and fruit need little notice, while a seafood rice for six needs the market. Last-minute orders are handled, and you can call at any hour.

What are the customs rules at Arica for food on a delegation or government flight?+

Customs and the agricultural authority at Arica take food seriously, and a government flight arriving from abroad will be asked to declare perishables. The simplest way to avoid trouble is to order the return and onward meals locally, with the catering handed over at the FBO. Diplomatic flight catering follows the same logic, with the menu cleared first.

Can you bring food on board for a special-meal request, kosher, halal, allergen or child?+

Child meals and special meals can be brought on board, though customs at Arica may remove perishable items. If it matters that the meal is certified, we prepare it locally, seal it and hand it over with the card. Tell us the restriction early.

Is catering part of a charter into Arica when the crew faces duty time and a wait on the ground?+

No. Catering is not part of the private jet charter: the charter pays for the aircraft, and food is a separate order, invoiced on its own like any other. If the crew will wait at Chacalluta and duty time is a concern, tell us and we add crew meals, hot or cold, boxed and labeled so nobody opens a guest tray by mistake.