Catering to your aircraft in Temuco.
Araucanía is lake and volcano country, and La Araucanía International sees leisure and corporate flights that follow the seasons. We cook and pack for your galley, so crew meals and passenger menus are ready when the aircraft is.
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.
Temuco is the capital of the Araucanía Region, and airport catering here starts with the land behind it: lamb from the southern pastures, hazelnuts, Mapuche merquén, cold-water salmon from the lakes and wild native berries such as maqui and murta.
A private jet menu for La Araucanía International leans on these local specialities. An inflight menu can open with a platter of cheeses and smoked salmon, move to a lamb main packed for the oven, and close with a berry dessert held cold.
Piñones, the seeds of the araucaria tree, are a seasonal local speciality of the Araucanía Region; they travel well boiled and are served warm or cooled in a salad. We pack them whole, plate-ready, with the sauce kept apart.
Private jet food from Temuco is usually fresh and simple: bread from local bakeries, cured meats, smoked trout, and seasonal fruit from the central valley. Tell us the headcount and the galley type, and the menu is built around what that galley can actually do.
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.
La Araucanía International is the working airport for Temuco and the lake and volcano country around it, and private jet catering here follows what the region grows: lamb, hazelnuts, wild berries, merquén. Whether you call it inflight catering or in-flight catering, the brief starts with your galley and your passenger list. Aviation catering for business aviation catering flights is cooked and packed for the aircraft, executive jet catering and diplomatic flight catering included, with cabin crew meals ordered on request and invoiced like the rest.
A corporate flight into Temuco often combines business with a trip to the lakes, so business jet catering at ZCO covers both a boardroom lunch and a picnic. For corporate jet catering, VIP flight catering and charter flight catering we adapt to your galley, and luxury inflight catering is a bespoke menu from a private jet chef who knows the aircraft.
When a delegation lands at Temuco, government flight catering needs a named contact and a menu approved in advance. Head of state flight catering, VIP aviation catering and state visit aircraft catering at ZCO are handled with sealed, numbered boxes and quiet delivery to the aircraft.
In Araucanía, hidden allergens tend to be hazelnuts, wheat in the local breads, and shellfish in coastal dishes, so we mark them before anything is cooked. Kosher, halal, vegan, gluten free and allergen free special meals are packed in separate boxes, numbered by seat, with kids meals on request. Tell us the diet and the seat, and we write the procedure into the order.
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.
In Temuco, crew catering starts with the duty time. Crew meals and flight crew meals are on request, never assumed, and pilot meals can be two different dishes. Cockpit meals are boxed so nothing spills, crew meal boxes carry the role on the lid, and different meals for pilots are packed when asked. Cabin crew meals travel in their own box.
FBO catering at La Araucanía International means a handover at the general aviation terminal, planned with your handling agent. Catering delivery to the FBO is arranged for your slot, and ground handling catering keeps the airside gate access clear. Handling agent catering is coordinated from the order to the apron.
Galley catering at SCQP depends on the aircraft: a light jet's door and a large cabin's door are loaded differently, and the apron decides whether a high loader is needed at all. Airside catering delivery is arranged with your handling agent. For aircraft provisioning, tell us the type, the galley and the door, and we pack in carts or in boxes accordingly.
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.
La Araucanía International is the main airport serving Temuco and the Araucanía Region, with scheduled flights and a general aviation terminal. Airport catering here is adapted to what an aircraft can carry, and the runway, apron and weather of southern Chile set the pace.
Business aviation catering at La Araucanía International follows the seasons: summer for lake and wine tourism, winter for ski and fishing parties. Inflight catering and in-flight catering here mean regional dishes packed for the galley, aviation catering for executive jet catering and diplomatic flight catering needs, and cabin crew meals on request. General aviation and FBO services at the terminal keep the process simple, and Temuco works as a business aviation hub for the south.
Chilean customs and the agricultural service control fresh food entering the country, so meat, dairy and produce from abroad may be held at the airport. Ordering locally avoids that, and ground handling services at ZCO coordinate the clearance with your handling agent.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at SCQP meant planning mushroom risotto and a green salad for 9 guests with a revised passenger count in mind. I would discuss FBO catering with them again, especially when catering handover needs careful coordination. The Galley Girls suggested shallow trays for the fruit plates, and that choice worked well with our storage arrangement. We placed the crew provisions in their planned storage area without first having to reorganise all the catering boxes.”
“Food presentation mattered to our 12 guests, but a tight boarding window also had to be considered when organising roasted chicken and seasonal vegetables at ZCO. After a final adjustment to the starters, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the crew provisions quantities from several messages during the final departure checks. For airport catering, that attention to written menu details made the order noticeably easier to manage.”
“Choosing a cold lunch with cheese and fruit for 2 people at La Araucanía International Airport was straightforward; the challenge was making it work with several individual meal preferences. Our request to The Galley Girls focused on the desserts, with enough detail to distinguish passenger portions from additional provisions. We also checked the crew provisions before approval, which helped avoid a second round of questions later in the preparation. This experience of inflight catering gave us a useful reference for managing packing arrangement on another departure.”
Delegation catering at SCQP cannot be reduced to one price. Local lamb, trout and berries from Araucanía are priced as ingredients, plus the packing for your galley and any protocol requirements. We quote after you give us the tail, the passenger list and the diets.
Lead time for special meals here comes down to whether the ingredients are local or must be brought in. Araucanía produce is easy; certified kosher is harder. Order as soon as you know the diet and we confirm what can be done.
A long wait on the ground due to crew duty time makes customs a practical issue. Chile is strict on food imports, so we advise leaving foreign fresh items on board sealed and using local supply for the meal at ZCO.
If your departure slot is short, plan the food before landing. Anything you bring is subject to Chilean inspection; anything we supply is packed for your galley and handed over where your handling agent directs.
Charter and catering are two different contracts. Whether you fly to Temuco for the lakes or for business, the food is commissioned separately and billed on its own, and a regional touch like hazelnuts or berries is a line on that order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
