Catering to your aircraft in Santiago.
Santiago sits at 1,555 ft in a bowl between the Andes and the coastal range, and the departures that matter here are the Friday ski runs, the wine-harvest weeks and the long overnight legs north and across the Pacific. We cook and pack for the galley you have, label by seat, and hand it 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.
A private jet menu out of Santiago starts with the sea and the valley. Chile's coast supplies merluza, congrio and sea urchin, and the central valley gives avocado, tomatoes, lucuma and the walnuts that go into a good ensalada chilena. The Santiago Metropolitan Region sits between the Andes and the Pacific, so an inflight menu here can be built from both without leaving the region.
Private jet food for a Santiago departure leans on what travels well: ceviche kept sealed and chilled with its lime apart, empanadas de pino baked and re-warmed in the galley oven, pastel de choclo in individual cazuelas. Local specialities like these are written onto the menu as they are served at the table, with the service note on the lid.
Crew meals out of SCEL follow the same kitchen logic: a pebre and bread box for the cockpit, a pastel de choclo that eats from a tray with one hand. Pilots get dishes that do not need a second plate, and the cabin crew gets the same menu as the guests when the operator asks for it.
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.
Runway 17L/35R at SCEL sees a steady stream of business jets between the ski season at Valle Nevado and the Maipo harvest, and private jet catering here follows the same calendar: shellfish and citrus in summer, soups and braises when the cordillera is white. Inflight catering for these legs is packed so the crew can re-plate with one oven and a drawer. In-flight catering for Pacific crossings leans on dishes that hold at altitude. Aviation catering at Santiago also means SAG-compliant packing, and business aviation catering for operators on rotation covers the pilots too. Executive jet catering, diplomatic flight catering for state visits to La Moneda, and cabin crew meals are all ordered the same way.
Business jet catering at SCEL is usually a short brief: who is flying, the aircraft, the slot. Corporate jet catering for Santiago runs from a boxed lunch to a plated dinner, and VIP flight catering, charter flight catering and luxury inflight catering are all written around the galley. A private jet chef can build a bespoke menu from Chilean seafood and valley produce.
State visit aircraft catering at SCEL starts with protocol, not the menu. Government flight catering, head of state flight catering and VIP aviation catering are packed sealed, labelled by seat and handed to the handling agent with a named contact.
Dietary requests out of Santiago are handled as a procedure with the local kitchen: kosher, halal, vegan, gluten free, allergen free and kids meals each get a separate board, a separate box and a seat-numbered label. Special meals matter here because pino, pastel de choclo and mariscal often hide gluten, egg or shellfish in the stock, so we trace them before the box is closed.
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 out of SCEL are ordered with the trip, on request, and invoiced like the rest of the order. Flight crew meals for a Pacific or Andes leg are boxed to be eaten in the seat: a pastel de choclo in a lidded cazuela, a cold chicken and quinoa box, sopaipillas with pebre. For pilot meals and cockpit meals we plan different meals for pilots, so the captain and first officer never share one dish; if one of them eats seafood and the other cannot, the boxes are cooked apart. Crew catering for a night departure from Santiago leaves each box marked CREW, so nothing is mistaken for a guest tray, and crew meal boxes can be varied for the return leg too.
FBO catering at SCEL means catering delivery to the FBO or general aviation terminal, coordinated through your handling agent. Ground handling catering and handling agent catering are agreed before the slot, so the boxes reach the aircraft cold or hot as ordered.
Wide-body and large VIP aircraft at SCEL need galley catering delivered by high loader, with the cabin door at the right height and the carts matched to the aircraft's galley layout. Airside catering delivery here is arranged with the handling agent so the truck can reach the apron; aircraft provisioning is confirmed against the aircraft type before packing, and the galley's ovens and drawers decide how the boxes are labelled.
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.
Airport catering at SCEL supports Chile's busiest general aviation traffic. Comodoro Arturo Merino Benítez sits at 1,555 ft, and FBO services and ground handling services serve the business aviation hub for Santiago.
SCEL is Chile's business aviation hub, and inflight catering, in-flight catering and aviation catering follow its seasons. Business aviation catering and executive jet catering for Santiago also cover diplomatic flight catering for visiting delegations and cabin crew meals for the rotation.
Chile's SAG controls fresh meat, dairy, fruit and vegetables arriving at SCEL, so catering for inbound legs is packed sealed and declarable. Outbound catering from Santiago is subject to the next country's rules.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to smoked salmon bagels and sliced fruit at SCL; 7 portions were needed, with several individual meal preferences factored into preparation. The Galley Girls kept the sauces separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the snack boxes ready without cluttering the galley work area during preparation. With private jet catering, careful attention to cabin service sequence matters as much to our crew as the menu itself.”
“Nothing about the 7 guest order at Comodoro Arturo Merino Benítez International Airport called for excess complexity: just grilled salmon with a lemon dressing and sensible planning for a revised passenger count. The confirmation from The Galley Girls showed the salads clearly enough for us to check the planned service quantities. It was useful to see the side dishes listed separately when checking how much space the complete order would require. I appreciated the emphasis on portion planning throughout the private jet catering services arrangements.”
“Our priority at SCEL was a seafood starter and warm vegetable sides for 12 passengers, with different crew meal preferences shaping the service plan. After a final adjustment to the main courses, The Galley Girls gave us one revised order summary to work from. I want a private jet catering company to understand portion planning, and this order gave us a useful starting point. There was no need to reconstruct the side dishes quantities from several messages during the final departure checks.”
Costs at Santiago change with what you ask for: centolla and sea urchin cost more than avocados and cheese, and a plated four-course dinner costs more than a box. We send a priced menu before cooking, built around your galley.
Peak weeks like harvest or ski season take more coordination, but last-minute orders are handled at SCEL. A sealed, chilled menu gives the most flexibility.
Chile's SAG controls fresh meat, dairy, fruit and vegetables on arrival, so a return leg ordered from Santiago should be packed with the way back in mind: sealed, labelled and ready for inspection when you land elsewhere.
Early morning slots at SCEL are tight, and anything you carry through security can slow a pickup. Food ordered through us arrives sealed and sits in the right drawer.
No, charters into Santiago do not include catering. Order it separately; we coordinate with your handling agent for airside delivery.
Tail, pax and diets — a flight attendant takes it from there, day or night.
