Iquique, Chile · SCDA / IQQ

Private jet catering at Diego Aracena International Airport (SCDA / IQQ), Iquique

Catering to your aircraft in Iquique.

Diego Aracena International sees mining charters, Andean holiday flights and long executive legs, and each orders differently. We work for the crew first: labelled trays, sauce apart, everything ready to re-plate from the drawer.

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

What Iquique brings to your in-flight catering (IQQ)

Tarapacá is a coastline of fishing coves and a desert interior, and the private jet menu for Iquique follows both. Local specialities start with the sea: ceviche of reineta or corvina, machas a la parmesana, locos where the season allows, and the tiny sweet shrimp that appear in empanadas de camarón-queso. Every one of them can be built into an inflight menu, though each travels differently.

Ceviche is kept as a chilled component set: fish cured to order, lime and cilantro apart, so private jet food at altitude keeps its edge instead of going soft. Machas are baked in their dish and sent for the oven, with the cheese crust left for the galley to finish. Empanadas de queso travel well as private jet snacks, while the Tarapacá region also offers pastel de choclo and cazuela for guests who want something warm and homely.

Fruit comes from the northern valleys: lemons, mangoes and pomegranate where in season, plus the sweet limón de Pica that Iquique people prize. Pisco sours are a local ritual, but spirits go on board as sealed bottles per the operator's brief. A private jet menu for Iquique reads best when it leans on seafood, citrus and warm empanadas rather than imitating a hotel dining room.

Gourmet inflight meals here are sized to the aircraft: a sealed hot main per passenger for a light jet with a small oven, a cold platter set for a wider cabin. Each local speciality gets a service note, so the person on the jumpseat knows what goes in the oven, what is re-plated cold and what sauce rides apart.

Open the menu Download the menuPDF

Local specialities of the Tarapacá Region: ceviche and empanadas packed as private jet food at Iquique

01Ceviche of reinetaChilled, lime and cilantro apart, dressed at serving

02Machas a la parmesanaOven; cheese crust finished in the galley

03Empanada de camarón-quesoOven; also packed as a private jet snack

04Grilled corvinaSauce apart; re-plate hot

05Pastel de chocloOven; individual dish per seat

06Limón de Pica sorbet cupChilled; kept in the drawer until dessert

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 · IquiqueDiego Aracena International Airport · SCDA

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

The Tarapacá coast gives IQQ its own pantry: reineta, corvina, fresh lemons from the northern valleys, and desert-dry air that is easy on bread and pastry. Our private jet catering for Diego Aracena International covers in-flight catering for the cabin and aviation catering for the whole trip, from a cold platter for a quick turn to a plated dinner. Business aviation catering and executive jet catering orders reach us day or night.

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 cabin ready for service on a flight from Iquique, SCDA, with inflight catering laid out

Business aviationOur core

Corporate and VIP jet catering at Diego Aracena International Airport (IQQ)

A corporate departure from Iquique is usually a short brief: who is flying, which aircraft, how many guests. Business jet catering for IQQ leans on Pacific seafood and citrus, and our private jet chef writes a bespoke menu to suit the aircraft's galley. Corporate jet catering, VIP flight catering for a senior passenger and charter flight catering for a group are all built the same way. Luxury inflight catering here means a well-plated course from a small oven.

Government flight catering prepared for a VIP aircraft at Diego Aracena International, Iquique

State & royalDiscretion, protocol

Government flight catering and aviation catering at Diego Aracena International Airport (SCDA)

Government flight catering at Iquique is handled through protocol, not the kitchen: a named team, a traceable menu, and a single point of contact. Head of state flight catering follows the same discipline, with VIP aviation catering sealed and labelled by seat. State visit aircraft catering is prepared in advance of arrival, so nothing is decided on the apron.

Private jet platters and gourmet meals: jet catering in *Iquique* (IQQ)Or write your own, we cook it

Chilled private jet platters of Chilean cheeses and fruit for a flight from Iquique, IQQ

Cold galley

No oven · served in four minutes

Ceviche of reineta, lime and cilantro apartChilled

Private jet platters: Chilean cheeses, cured meats, olivesRe-plate cold

Tropical fruit board: mango, pomegranate, limón de Pica segmentsChilled

Private jet snacks: lime-dusted almonds, local nuts, dried fruitChilled

Avocado and shrimp salad, dressing apartSauce apart

Hot gourmet inflight meals, machas a la parmesana and empanadas, packed for Iquique SCDA

Hot service

One oven · re-plated in twelve minutes

Machas a la parmesanaOven

Gourmet inflight meals: grilled corvina with salsa and riceSauce apart

Empanada de camarón-queso, six per trayOven

Pastel de choclo, individual dishOven

Cazuela de vacuno, broth sealedOven

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

Kosher, halal, vegan and gluten free in-flight catering at Diego Aracena International Airport (IQQ)

Special meals in Iquique start with the local kitchen: seafood and shellfish are everywhere, so allergen free requests need a clean prep surface and a sealed box, not a promise. Kosher, halal, vegan and gluten free meals are built as separate dishes with their own packing, and gluten free is marked clearly because empanada dough and breadcrumbs appear in many local dishes. Kids meals stay simple, such as plain grilled chicken with rice, and every box carries a seat number only, never a name.

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 on request for flights from Iquique (IQQ)

At SCDA the crew often have a long leg ahead and little galley space, so crew meals are the thing we get right first. Flight crew meals are sealed, pilot meals are packed apart from the guest trays, and crew catering is ordered on request and billed like any order. Cockpit meals travel as boxes with the role written on, crew meal boxes are never opened by mistake, and different meals for pilots are available when the operator wants them.

Meal passSCDA

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passSCDA

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Diego Aracena International Airport, Iquique, Tarapacá Region, Chile, with the desert behind the terminal

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO delivery and FBO catering at Diego Aracena International Airport (IQQ)

Your handling agent controls the apron at Iquique, so we work through them. FBO catering is a handover at the aircraft, usually from the general aviation terminal side. Catering delivery to the FBO is booked with the slot, and handling agent catering means the vehicle, the pass and the aircraft are all arranged before the box arrives. Ground handling catering is invoiced with the order.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Large cabin jet catering with a high loader at Diego Aracena International Airport (IQQ)

Galley catering at SCDA depends on the aircraft: a light jet takes its boxes through the door by hand, while a larger cabin may need a high loader at the apron. Airside catering delivery is arranged with the handling agent so the vehicle and the access are agreed before the aircraft arrives. Aircraft provisioning for a wide-body works from the type's galley plan, so we ask for the type and the galley layout before cooking.

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 airportSCDA / IQQ

General aviation and airport catering at Diego Aracena International Airport (IQQ)

The airfield sits on a coastal strip beside the Pacific, with desert immediately inland, and it takes a mix of mining charters, Andean and regional traffic, and general aviation. FBO services and ground handling services both run through the handling agent here, so the apron, the pass and the vehicle are agreed together. Airport catering follows the aircraft: a small order for a light jet, a galley-plan order for a larger cabin.

Business aviation

Business aviation hub is a generous title for Iquique, but it does have a pattern: mining operations, free-trade-zone executives and summer holiday flights. Inflight catering and in-flight catering are ordered around that pattern. Aviation catering for a charter, business aviation catering for a corporate leg and executive jet catering for a private one follow the same method, with FBO services and ground handling services arranged alongside. Diplomatic flight catering goes through protocol, and cabin crew meals and crew meals are added to the flight order.

Customs & food import

Chile enforces strict agricultural controls on fresh produce, meat and dairy, and food brought into the country is inspected on arrival. In practice that means sealed, commercially packed dishes and a declared menu. We pack to those rules, and the handling agent's ground handling services and FBO services cover the airside paperwork. If anything on the order may be stopped, we tell you.

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

“Getting mushroom risotto and a green salad ready for 3 guests at Diego Aracena International Airport required an order that accounted for a changing departure schedule. The sauces from The Galley Girls were organised around the cabin plan, with the later service items kept apart. I would discuss business aviation catering with them again, especially when cabin service sequence needs careful coordination. Our colleague could take over the side dishes without asking where every component had been placed during preparation.”

Lorenzo I. | Chief flight attendant

Gulfstream G700

★★★★★VIP AIRLINER

“Packing a cold lunch with cheese and fruit for 11 passengers at SCDA needed careful thought, especially given a revised passenger count. This experience of jet catering gave us a useful reference for managing crew briefing on another departure. We changed the quantities of salads, and The Galley Girls reflected the request in the final packing list. The main courses remained as originally requested, which was reassuring when we checked the latest version with operations.”

Paloma H. | Chief cabin officer — BBJ

ACJ320

★★★★★LARGE CABIN

“Timing and organisation mattered at IQQ, where our order of yoghurt pots and fresh berries for 4 people involved a late menu amendment. My main takeaway from this VIP flight catering order was the practical approach to storage requirements. The Galley Girls talked through the quantities of snack boxes with us before confirmation, rather than leaving us to guess the portions. The quantities of main courses matched our service plan, leaving us comfortable with the order before the final briefing.”

Rebecca D. | Chief cabin officer — private jet

Global 7500

What crews ask before IquiqueAsked by crews

How much does private jet catering cost for a departure from Iquique in the summer weather window?+

Seafood in high season is the main swing: reineta ceviche costs more than a chicken-and-rice tray, and a shellfish course more again. The weather window pushes departures into the same days, so most crews on short legs pick the cheaper cold options.

What lead time suits a return leg ordered from Iquique for the way back?+

Ordering the return from Iquique works best with the next destination in hand, because customs rules differ by country and some fresh produce cannot cross. Tell us where you are going and the return menu is built around what that airport accepts. Last-minute orders are handled.

What do customs require for a night departure or an early morning slot at IQQ?+

Chilean agricultural rules are strict and an early slot gives no extra latitude: raw fruit, seeds and animal products may be questioned. Cooked, sealed dishes travel most easily, and we say so when we take the order, whatever the hour.

Can you bring food of your own through the handling agent and airside access at Iquique?+

Personal food is a matter for the handling agent and customs, and fresh fruit or meat is what gets stopped most often. For a reliable result, order it from us and we hand it over at the FBO or the aircraft.

Is catering part of a charter on a short repositioning flight into Iquique?+

No. On a private jet charter the aircraft is priced on its own, and food is ordered and invoiced separately. On a short empty positioning leg a light crew order is usually enough, packed to be eaten in the cockpit.