Catering to your aircraft in Puerto Montt.
Puerto Montt sits where the lakes, the fjords and the Andes meet, and the weather is always part of the plan. We pack to survive a wet ramp and hand over plane-side, on your slot, at SCTE.
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.
Puerto Montt is built on the water, and the private jet menu here follows it. Salmon from the surrounding Los Lagos Region fjords is the obvious anchor of an inflight menu, served cold with a dill and lemon sauce kept in its own pot, or roasted and re-plated in the galley oven. Mussels and clams from the Chiloé side of the Reloncaví Sound make good private jet food for a first course when they travel chilled and sealed.
Local specialities that travel well matter more than anything dramatic. Merquén, the smoked Mapuche chilli, gives a pantry-style kick to a cold platter without needing any heat, while curanto-inspired seafood and potato dishes can be adapted into a portioned hot course. Kuchen, a German-Chilean legacy of the lakes, is the dessert that survives a drawer. For Puerto Montt and the wider Los Lagos Region, we plan the private jet menu around what the market has that day and what your galley can finish.
Ask for a local private jet menu and we build it from these specialities, with an inflight menu that reads as Lakes District rather than generic.
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.
El Tepual sits at 294 ft in the Los Lagos Region, where the weather decides the ramp before the schedule does, and private jet catering here is planned around rain, wind and the cold chain. From salmon farmed in the fjords to Chilean shellfish, the local table is strong, and we pack it for your galley, whether that is inflight catering for a long leg to the south or in-flight catering for a short hop. Aviation catering at PMC is handled with your handling agent, and the same team covers business aviation catering, executive jet catering and diplomatic flight catering, with cabin crew meals ordered alongside.
For business jet catering at El Tepual, the usual brief is a small group heading to fishing lodges or the southern lakes. Corporate jet catering here favours salmon and cold platters, VIP flight catering adds the sealed diet items, and charter flight catering follows the galley of the aircraft. Luxury inflight catering in Puerto Montt means a private jet chef building a bespoke menu around the day's catch.
Government flight catering at El Tepual follows protocol first and recipes second. Head of state flight catering and state visit aircraft catering are cleared with the protocol office, packed under a named team and handed over at the aircraft without fuss. VIP aviation catering here is discreet by design.
Special meals are a procedure here, not a promise. Kosher, halal, vegan, gluten free, allergen free and kids meals are each matched to the diet card and the seat plan, and in Puerto Montt we flag where allergens hide locally: shellfish in sauces, wheat in kuchen, dairy in the local cheeses. Sealed and labelled by seat number, so the right tray reaches the right passenger.
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.
Waiting out a southern weather window is common at PMC, so crew catering needs a real plate. We offer crew meals on request, flight crew meals for the full team, pilot meals with separate dishes for the captain and first officer, cockpit meals in sealed crew meal boxes, and different meals for pilots to reduce risk. Cabin crew meals follow the same invoice.
FBO catering at El Tepual is delivered to the general aviation terminal and handed over at the aircraft. We coordinate with your handling agent for ground handling catering, and handling agent catering follows the access rules of the ramp. Catering delivery to the FBO is planned around rain and wind.
The aircraft type decides how the load goes aboard at El Tepual. A light or midsize jet is usually loaded by hand through the door, while a larger cabin may need a high loader, and that is agreed with your handling agent beforehand. Galley catering is packed to the galley you have, and airside catering delivery follows the ramp rules of the field. Aircraft provisioning is done at the aircraft with the crew, on your slot.
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.
Puerto Montt's airport sits at 294 ft, a gateway to lakes, volcanoes and the fjords of Chiloé, and it works as a small business aviation hub for the southern lakes. The general aviation terminal receives private aircraft, FBO services run from the same apron, and airport catering is delivered airside by arrangement with the handling agent.
Summer fills the ramp with lodge-bound charters, winter brings fewer but longer stays, and ground handling services at PMC adapt to both. Aviation catering, business aviation catering and executive jet catering cover each season, inflight catering and in-flight catering suit the long legs south, diplomatic flight catering supports official arrivals, and cabin crew meals and crew meals are ordered alongside when the crew stays.
Chilean customs and the agriculture service inspect food arriving from abroad, so fresh fruit, meat and dairy are better sourced here. Your handling agent, part of the ground handling services at El Tepual, confirms what needs declaring, and the FBO services desk can point you to the right counter. Catering ordered in Puerto Montt avoids most of the paperwork, which keeps a small business aviation hub like this one moving.
Average rating from the cabin crew and pilots we cater for.
“The 6 passenger portions of prawn salad and small fruit plates were the easy part; managing a small galley worktop at PMC took more planning. My main takeaway from this private jet catering services order was the practical approach to written menu details. With several people involved, The Galley Girls kept the sandwiches and delivery arrangements together in a concise order update. We could account for the snack boxes before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Between cabin checks at El Tepual International Airport, I coordinated beef fillet with roasted potatoes for 2 guests and explained our concerns about a family lunch request. I want a private jet catering company to understand crew briefing, and this order gave us a useful starting point. We discussed the dimensions before confirming; The Galley Girls grouped the canapés into clearly marked packs that were easy to handle. The desserts were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Getting a cold lunch with cheese and fruit ready for 10 guests at SCTE required an order that accounted for several individual meal preferences. The confirmation from The Galley Girls showed the salads clearly enough for us to check the planned service quantities. We also checked the breakfast portions before approval, which helped avoid a second round of questions later in the preparation. When comparing private jet catering companies, I would look closely at final order confirmation after this experience.”
Ask about private jet catering cost with the crew's duty time in mind: the passengers' menu is one thing, but the pilots and cabin team, if they stay overnight or wait out a delay, may need breakfast and dinner as well. We price each meal separately, so nothing is hidden.
At Puerto Montt the turnaround decides the menu more than the clock. A short stop suits a cold platter from the Lakes District, a longer stop suits roasted salmon. Orders close to departure are taken, and you can reach us 24/7 by phone or email.
One local product travels well and clears simply: merquén, the smoked chilli of southern Chile. Packed in sealed sachets, it flavours cold and hot dishes alike. Customs questions are settled with your handling agent before the order closes.
Customs and food-import rules in this country are among the stricter in the region, and PMC is no exception. Carrying your own food into Chile can mean waiting at the aircraft while an officer looks through the cooler. We suggest ordering on the ground.
Charter agreements for flights into PMC cover the aircraft, not the plates. Catering is a separate order with its own invoice, and the galley of your type, whether a light jet or a large cabin, shapes what we prepare.
Tail, pax and diets — a flight attendant takes it from there, day or night.
