Catering to your aircraft in Puerto Williams.
Navarino Island runs on weather and short daylight, and an aircraft on the apron at SCGZ needs its food settled before departure. We cook and pack for the crew who serve it, from Puerto Williams.
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.
Magallanes is lamb, king crab and cold water, and the private jet menu at Puerto Williams leans on all three. Our inflight menu for Guardia Marina Zañartu is built from local specialities that survive a cabin: Patagonian lamb cooked and sliced, centolla (king crab) picked and chilled, merluza austral, and calafate berries in dessert. Private jet food from Navarino Island is plated cold or finished in your oven, with sauces in their own pot.
For a flight into Puerto Williams, the private jet menu starts with what the far south does well: centolla, Patagonian lamb, cold-water fish and wild berries from the Magallanes Region. We write the inflight menu around those local specialities, then pack them for the galley you have, chilled, oven-ready or re-plated cold, so private jet food from Navarino Island arrives as it was cooked.
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.
Navarino Island has one short runway at 88 ft and very little around it to buy, so private jet catering at Guardia Marina Zañartu Airport (SCGZ / WPU) is decided before the wheels leave the ground. We pack inflight catering for the aircraft's own galley, in-flight catering for the cabin and cockpit meals for the crew, as aviation catering delivered to the FBO or your handling agent. Business aviation catering here is a short, precise brief; executive jet catering and diplomatic flight catering follow the same rules, and cabin crew meals ride with the order.
Flights into SCGZ are typically small cabins on expedition or charter legs, so business jet catering is built around the aircraft's galley. Corporate jet catering and charter flight catering for WPU use a bespoke menu from our private jet chef, while VIP flight catering and luxury inflight catering add a plated course packed to be finished on board.
For official flights to SCGZ, government flight catering is a protocol question before it is a food question. Head of state flight catering and state visit aircraft catering get a named team, sealed and traceable packing, and VIP aviation catering handled with discretion.
Special meals at Puerto Williams are a procedure, not a label. With seafood and lamb central to local cooking, allergen free requests need a separate board and sealed packing from the start, and we flag where shellfish stock or butter hides in a sauce. Kosher, halal, vegan, gluten free and kids meals are cooked to the diet from the beginning and marked by seat number, so nothing gets mixed up in a small galley.
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 long southern legs into Puerto Williams, crew meals are on request, ordered and invoiced like the rest of the order. Flight crew meals and pilot meals are labelled CREW, with different meals for pilots on request, so captain and first officer are not eating the same dish. Crew catering for WPU includes cockpit meals that eat easily one-handed, crew meal boxes for a quick turn on the apron, and cabin crew meals when the cabin is staffed.
FBO catering at Puerto Williams is handed over at the aircraft by your handling agent or the FBO on duty. Catering delivery to the FBO and ground handling catering are agreed beforehand so the right door is opened, and handling agent catering follows the general aviation terminal's access rules.
Aircraft at SCGZ are mostly turboprops and light to midsize jets, so galley catering usually goes in through the main door by hand. Where a larger aircraft needs a high loader for airside catering delivery, we confirm access with your handling agent beforehand, because aircraft provisioning on a remote island depends on what equipment is actually on the apron.
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.
SCGZ is a small airfield on the Beagle Channel side of Chile, with general aviation and regional traffic. Airport catering for private flights relies on advance planning, and the field's FBO services and ground handling services suit light and midsize aircraft more than large jets.
Puerto Williams works as a business aviation hub for expedition and Antarctic-bound flights, where inflight catering and in-flight catering are decided on the ground. Aviation catering and business aviation catering follow the season; executive jet catering, diplomatic flight catering and cabin crew meals are planned for the galley and the weather.
Chile applies strict agricultural controls: meat, dairy, fresh fruit and vegetables arriving from abroad can be seized at entry. For orders at SCGZ this means locally sourced catering is simpler, and special meals are packed sealed to pass inspection.
Average rating from the cabin crew and pilots we cater for.
“Our priority at SCGZ was vegetarian wraps and colourful salads for 9 passengers, with a revised passenger count shaping the service plan. The Galley Girls prepared the salads for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the crew provisions ready without cluttering the galley work area during preparation. My main takeaway from this private jet menu order was the practical approach to crew briefing.”
“We kept the passenger brief simple at WPU: a breakfast basket with individual preserves for 2 guests, organised with two separate meal services in mind. After a final adjustment to the sandwiches, The Galley Girls gave us one revised order summary to work from. I want a private jet chef to understand written menu details, and this order gave us a useful starting point. We checked the desserts against the same summary, keeping the cabin team and the handling contact aligned.”
“The 5 passenger portions of a seafood starter and warm vegetable sides were the easy part; managing an evening cabin service at Guardia Marina Zañartu Airport took more planning. The galley preparation stood out more than any sales pitch about in flight catering. I wanted clear identification on the side dishes; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the canapés identifiable helped the colleague taking over service understand the order without another long explanation.”
Think of a cabin with no guests: you order flight crew meals only, invoiced like any order. Premium Magallanes ingredients, such as centolla in season, are what push private jet catering cost up.
Puerto Williams is remote, so the lead time depends on what must be sourced, especially fresh fish and king crab. Two services on board are written into one order, and last-minute orders are handled.
Because the Servicio Agrícola y Ganadero checks food at Chilean entry points, we advise against bringing meat or fresh produce into WPU. A last-minute headcount change is handled on our side.
Official flights can carry packaged provisions, yet fresh items risk inspection. Ordering with us means a sealed, labelled menu handled with discretion and handed to your FBO.
Not part of the contract: you order catering separately. For a kosher or halal request we plan sealed packing and a separate board, then deliver it to the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
