Copiapo, Chile · SCAT / CPO

Private jet catering at Desierto de Atacama Airport (SCAT / CPO), Copiapo

Catering to your aircraft in Copiapo.

Copiapo's desert runway at 670 feet gets a steady flow of mining charters and quiet executive trips, and the galley plans here lean cold and simple. We cook and pack for the crew who will plate it at altitude, with a former VIP flight attendant on the order.

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

Regional dishes of Copiapo for jet catering at CPO

Copiapo and the Atacama Region give the private jet menu a short, honest list of local specialities: ceviche-style seafood from the Pacific coast, Atacama olives and olive oil, goat cheese from the valleys, and the Copiapo valley's table grapes, dates and pomegranates when in season. We turn these local specialities into an inflight menu that survives a galley: chilled private jet platters, sealed sides, sauces in their own pots.

Private jet food at Desierto de Atacama starts with the produce the desert valley grows under irrigation: figs, olives, citrus, grapes. Add Chilean seafood from the northern coast, empanadas, pastel de choclo, and you have gourmet inflight meals that fit both a quiet charter and a mining group on a tight rotation. Private jet snacks lean on dried fruit, roasted nuts and local cheeses. Our private jet menu for Atacama Region flights is cold-forward, because the galley rarely has more than a small oven.

Open the menu Download the menuPDF

Local specialities of the Atacama Region, private jet food and inflight menu at Copiapo

01Seafood ceviche, Pacific coast styleChilled, sauce apart, re-plate cold

02Atacama olives and olive oil boardChilled, served at room temperature

03Goat cheese with fig and walnutChilled, cut per seat

04Empanadas de pino or quesoOven, sauce apart

05Pastel de choclo, single portionOven, sealed tray

06Copiapo valley fruit plateChilled, cut and sealed

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 · CopiapoDesierto de Atacama Airport · SCAT

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Desierto de Atacama Airport (SCAT)

Desierto de Atacama Airport sits at 670 feet in one of the driest places on earth, and the galley plans change with it: private jet catering here means food that holds in dry heat and still reads as fresh at 35,000 feet. Mining executives, charter groups heading to the Atacama Region and the odd diplomatic flight catering request all land at SCAT, and the cabin crew meals ride the same order. Inflight catering and in-flight catering for these rotations stay simple and chilled, aviation catering handed over at the FBO, business aviation catering built around what your galley can actually finish.

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 parked at Desierto de Atacama (SCAT/CPO), business jet catering at Copiapo

Business aviationOur core

Private jet catering for business flights from Copiapo (SCAT)

Business jet catering at SCAT is usually a short brief: six or eight guests, a mining executive group or a charter into the Atacama Region, a small galley with one oven. Corporate jet catering here means chilled platters, a local hot dish and sauces in their own pots. Our private jet chef writes a bespoke menu around the type, and VIP flight catering for repeat clients keeps their preferences on file. Charter flight catering for Copiapo groups and luxury inflight catering for longer onward legs follow the same method.

Government flight catering tray ready for a state aircraft at Desierto de Atacama, Copiapo

State & royalDiscretion, protocol

Government flight catering and aviation catering at Desierto de Atacama Airport (SCAT)

When a state or official aircraft uses SCAT, the order changes shape: protocol first, then the menu. Government flight catering and head of state flight catering here mean sealed trays, ingredient traceability and a small named crew. VIP aviation catering and state visit aircraft catering are handed over at the aircraft, never in the terminal.

Inflight catering menu highlights at *Desierto de Atacama Airport* (SCAT)Or write your own, we cook it

Chilled private jet platters with ceviche and olives, Desierto de Atacama Airport menu

Cold galley

No oven · served in four minutes

Seafood ceviche with lime and cilantro, private jet plattersChilled

Olive, goat cheese and fig board, gourmet inflight mealsChilled

Atacama valley fruit plateRe-plate cold

Dried fruit and roasted nut mix, private jet snacksChilled

Chicken and avocado sandwich, small breadChilled

Hot empanadas and pastel de choclo, gourmet inflight meals for Copiapo SCAT departures

Hot service

One oven · re-plated in twelve minutes

Empanadas de pino, three per seatOven

Pastel de choclo, single trayOven

Grilled sea bass with potatoes, lemon sauce in a potSauce apart

Beef fillet with roasted vegetables, jus apartSauce apart

Quinoa and vegetable casseroleOven

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 & dietary requirements: in-flight catering at Desierto de Atacama Airport

Dry desert produce makes the Atacama kitchen simple for restricted diets: valley vegetables, grains like quinoa, olives and fresh fruit are naturally vegan and gluten free, and we pack kosher, halal, kids meals and special meals in sealed trays marked by seat. The catch around Copiapo is shared fryers and bread, which is where allergens hide, so allergen free meals are prepared on a separate board and boxed apart from the guest trays.

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 meal boxes and crew meals at Desierto de Atacama Airport

Crew meals at SCAT are on request, ordered with the trip and invoiced like the rest of the order. Flight crew meals are packed in crew meal boxes marked CREW, hot or cold. Pilot meals can be different meals for pilots, so captain and first officer never share a dish. Crew catering and cockpit meals are made to be eaten with one hand. Cabin crew meals are a separate line from guest trays, ordered together but boxed apart.

Meal passSCAT

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passSCAT

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Desierto de Atacama Airport terminal and apron at Copiapo, Chile (SCAT / CPO)

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO delivery and FBO catering at Desierto de Atacama Airport (CPO)

The handover at SCAT is simple: your handling agent confirms the gate, we deliver to the FBO or the aircraft. FBO catering here uses the general aviation terminal as the staging point, and ground handling catering follows the apron rules. Catering delivery to the FBO and handling agent catering keep the crew from chasing anyone at the gate.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader and aircraft provisioning: aviation catering at Desierto de Atacama Airport

Desierto de Atacama handles business jets and the occasional larger charter, and the aircraft type decides how galley catering reaches the cabin: a light jet takes trays carried up the airstairs, a larger cabin may need a high loader at the door. Tell us the type and the galley, and we pack for airside catering delivery that matches your aircraft provisioning, with trolleys or boxes as the door requires.

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 airportSCAT / CPO

Airport catering at Desierto de Atacama Airport (SCAT)

Desierto de Atacama is the main airport for Copiapo and the Atacama Region, serving business aviation and scheduled flights, with a general aviation terminal for private jets. Airport catering here is a quiet service, built around dry heat and long distances in a mining region.

Business aviation

Business aviation at Copiapo is driven by mining, astronomy and desert tourism. Inflight catering and in-flight catering for these flights lean on cold dishes, aviation catering is handed over at the FBO, and business aviation catering is built around the galley. Executive jet catering suits the mining groups, diplomatic flight catering is occasional, and cabin crew meals are ordered with the trip. General aviation and FBO services at SCAT stay compact, so the business aviation hub feel is more about discretion than size.

Customs & food import

Chile applies strict agricultural and customs rules to food entering the country, especially fresh fruit, meat and dairy. For a flight into SCAT, that means ordering the leg's catering locally, keeping packaging sealed and declaring anything left on board. At Copiapo, the airport catering order and the ground handling services on the apron are bound by those same agricultural checks.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

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

Leave a review

★★★★★GOVERNMENT

“My order at CPO covered a breakfast basket with individual preserves for 6 guests, with a practical service plan needed because of limited fridge space. I appreciated the emphasis on storage requirements throughout the airport catering arrangements. The confirmation from The Galley Girls showed the fruit plates clearly enough for us to check the planned service quantities. We also checked the snack boxes before approval, which helped avoid a second round of questions later in the preparation.”

Henry H. | Government flight manager

Falcon 7X

★★★★★CHARTER

“On this departure from Desierto de Atacama Airport, 8 passengers had chosen a seafood starter and warm vegetable sides, and different crew meal preferences needed to be reflected in the order. For our team, the strongest part of their inflight catering was how they handled cabin service sequence. The Galley Girls kept the sauces separate from the finishing elements, which gave us control over the final presentation. The crew provisions stayed together in one group, so another crew member could follow the same plating sequence.”

James T. | Charter operator

Challenger 350

★★★★★CREW MEALS

“One detail shaped our order at SCAT: several individual meal preferences, alongside a request for mushroom risotto and a green salad for 7 passengers. I needed the sauces checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the main courses quantities from several messages during the final departure checks. I would discuss in-flight catering with them again, especially when crew briefing needs careful coordination.”

Joon C. | Chief flight attendant

Challenger 650

What crews ask before CopiapoAsked by crews

How much does private jet catering cost for a night departure from Copiapo, or an early morning slot?+

For early morning slots in Copiapo, guests often want coffee, pastries and fruit, which keeps the order modest. A late-night SCAT departure with hot dishes costs more because of the chef time and the oven-ready packaging. So the answer to how much does private jet catering cost is that it scales with the menu you pick, and you see the figure before anything is cooked.

What is the lead time for catering at the handling agent in Copiapo?+

Lead time at SCAT is mostly a question of airside access: your handling agent needs the tail and slot so the van can reach the apron, and a last-minute order is handled when those two details are clear. Send them early if you can, because the desert produce and fresh seafood move on their own schedule, but nothing here needs a long runway to organise.

What do customs say about food on a short repositioning flight with an empty cabin into Chile?+

An empty cabin does not mean an empty customs form: Chilean rules cover everything in the aircraft, including a forgotten cheese board. For a short leg into SCAT, customs is simplest when the crew eats locally sourced meals and any unopened foreign food is declared or left behind.

Can you bring food on a long leg with two services on board?+

You can, but a long leg with two services makes outside food hard to manage: it has to survive dry cabin air, stay cold or oven-ready, and clear customs if it comes from abroad. Can you bring food? Technically yes, but most crews prefer us to pack a first and a second service in labelled trays so nothing is guessed in the galley.

Is catering part of a private jet charter when the passenger count changes at the last minute?+

Catering is not part of a charter, and that matters here: a late change of passenger count from six to eight at Copiapo is just an edit to a separate food order. Is catering part of a charter? No, it is ordered on its own and invoiced on its own, so changes are straightforward.