Catering to your aircraft in Pica.
Above Pica, in the dry high country of northern Chile, SCKP sees small jets and the odd turboprop. We pack for them: light food, firm textures, bold seasoning, ready for the cabin.
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.
Coposa Airport serves Pica and the wider Tarapacá Region of Chile, a stretch of the Atacama where the local table is shaped by desert, altiplano and a thin strip of oasis farmland. A private jet menu for SCKP can draw on that: Pica lemons, known across Chile for their small size and sharp flavour, go into dressings and desserts; quinoa and Andean grains come from the high plateau; goat cheese and charqui, the dried llama or beef that is part of altiplano cooking, round out the local specialities.
For an inflight menu, we pack these as private jet platters and gourmet inflight meals: a quinoa salad served chilled, a goat cheese board with membrillo, a Pica lemon tart that needs no oven. Private jet food at 12,468 ft behaves differently, so we keep portions light, salt low and textures firm. Private jet snacks from the region include toasted corn kernels, dried fruit and Andean nuts. Tell us the headcount and the galley, and we write the Tarapacá Region menu around them.
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.
Pica is known in northern Chile for its citrus and its oasis climate, and Coposa Airport sits well above it on the altiplano, at 12,468 ft. A private jet catering order for SCKP starts with the aircraft type and the galley it carries, then with what the guests will actually eat at altitude. Our former VIP flight attendants prepare inflight catering and in-flight catering for charter, corporate and executive flights, plus aviation catering for operators and business aviation catering for flight departments. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same rule: packed for the galley, handed over at the aircraft.
Business jet catering at Coposa is usually a small party on a short ground stop. Corporate jet catering here means a few well-chosen dishes, VIP flight catering without fuss, and a private jet chef who plans around the galley. Charter flight catering and luxury inflight catering follow the same line, with a bespoke menu for each tail.
Government flight catering at Coposa is handled with discretion and clear protocol. Head of state flight catering follows the same quiet procedure, with VIP aviation catering and state visit aircraft catering cleared with the protocol office before anything is cooked.
At 12,468 ft, Coposa Airport asks for a careful kitchen and a clear label. Kosher, halal, vegan, gluten free and allergen free meals are cooked as separate procedures, not afterthoughts, and Tarapacá cooking brings its own hidden risks: nuts in Andean snack mixes, wheat in empanada pastry, shellfish in coastal sauces. We pack special meals by seat number, with kids meals on request, and keep each one sealed until you serve it.
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.
On the altiplano, crew meals for Coposa are an optional line you add when you file the trip, and they appear on the invoice like any other item. Flight crew meals and pilot meals are packed for a long cold day on the altiplano, with crew catering and cockpit meals in sealed crew meal boxes. We prepare different meals for pilots when the operator's policy asks for it, and cabin crew meals ride alongside.
At SCKP, the handover happens at the aircraft or the general aviation terminal. FBO catering stays simple: one point of contact, one drop. Catering delivery to the FBO is arranged with whoever meets your tail, and ground handling catering and handling agent catering follow the same line, so your general aviation crew does not chase three vendors.
A small corporate jet or turboprop at Coposa Airport usually loads by hand through the main door, but a larger business aircraft may need a high loader to reach the cabin door. We confirm the aircraft type and plan galley catering accordingly, from a few insulated boxes to a full trolley set. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning at SCKP is checked against the galley on that tail.
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.
Known by SCKP and CPP, Coposa serves a remote corner of the Atacama, where Pica's oasis and the altiplano meet. It is an operational strip for general aviation and business aircraft, with weather and altitude as the main constraints, and FBO services and ground handling services kept deliberately light.
Inflight catering and in-flight catering at SCKP are planned around altitude. Aviation catering and business aviation catering for executive jet catering flights adapt to the aircraft, diplomatic flight catering is handled quietly, and cabin crew meals are packed with the guest order. Crew meals travel the same way, on request and billed like any other line. Airport catering here is simple, with a business aviation hub feel in a very small footprint, and the general aviation traffic relies on basic FBO services and ground handling services.
Customs at Chilean airports treat food as an agricultural matter, and undeclared items can be seized. For SCKP, we cater locally and pack in sealed containers, so the handling agent giving you general aviation support, with its FBO services and ground handling services, has little to clear.
Average rating from the cabin crew and pilots we cater for.
“Working around different crew meal preferences at Coposa Airport, I asked for vegetable tartlets and a dessert selection in portions appropriate for our 8 passengers. We described our serving sequence to The Galley Girls and asked for the snack boxes to be packed accordingly. The order made business aviation catering feel manageable because the written menu details had been considered beforehand. The salads were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“I wanted poached fish with steamed rice for 2 guests at SCKP, packed sensibly for a cabin team dealing with a tight boarding window. For jet catering, that attention to storage requirements made the order noticeably easier to manage. The Galley Girls labelled the desserts in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the salads identifiable helped the colleague taking over service understand the order without another long explanation.”
“The cabin briefing at CPP included 7 passenger meals, a request for roasted vegetable bowls with separate dressings, and instructions addressing several individual meal preferences. I would discuss VIP flight catering with them again, especially when storage requirements needs careful coordination. With several people involved, The Galley Girls kept the starters and delivery arrangements together in a concise order update. The cabin team could match the canapés to the request before moving on to the remaining departure tasks.”
The cost of private jet catering at Coposa moves with the slot: an early departure from a 12,468 ft strip favours packed cold meals, which cost less than a multi-course hot service. A longer turnaround allows more, and the price follows the menu you choose.
At Coposa, lead time depends on the product you pick. Dried and packed Andean items are always on hand, while fresh seasonal fruit from Pica needs a little notice. Last-minute orders are handled either way.
The Chilean rule is simple to state and strict to enforce: declare all food, expect inspection, and expect fresh imports to be seized. Our answer at SCKP is local catering, packed in sealed containers and handed over at the aircraft.
Yes, you may bring food, but check the galley first. A small business jet cannot reheat or store much, and food carried in from outside Chile is subject to customs. We cater locally and pack to the aircraft.
Not as part of the contract: the private jet charter agreement does not cover food. For Coposa Airport, catering is ordered on request and billed as its own line, and we coordinate with the weather and the final slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
