Catering to your aircraft in Rancagua.
A small field in the O'Higgins Region, with small cabins and short legs. We build the tray around the aircraft type, hand it over at the FBO, and leave the re-plating to you.
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.
Rancagua sits in the O'Higgins Region, the heart of Chile's central valley, and the private jet menu here reads like the market stalls: ripe avocado, tomatoes with real flavour, fresh herbs, cheese and cured meats from the valley. For a private jet menu out of La Independencia we start with local specialities that travel well, then build the inflight menu around the galley on board. Private jet food from this region is simple and seasonal; private jet platters of Andean-valley cheese, charcuterie and fruit are the easiest thing to carry, and gourmet inflight meals follow the grill traditions of the countryside. Private jet snacks lean on dried fruit, nuts and small pastries. O'Higgins Region wine country is next door, so what pairs with a glass is a natural conversation.
The O'Higgins Region produces fruit and wine, and the private jet menu we write for Rancagua follows that. A private jet menu for SCRG typically leans on seasonal fruit, grilled meat done Chilean style, pastel de choclo in winter and sea bass or salmon brought up from the coast. These local specialities become inflight menu items once they are portioned and labelled for the cabin. Private jet food here has an honest, rural accent, and gourmet inflight meals sit well with platters of cheese, olives and cold cuts. Private jet platters and private jet snacks complete the set; the whole O'Higgins Region table is open to us.
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 Independencia sits at 1,610 ft in the central valley of the O'Higgins Region, a small field where light jets and turboprops come in for Rancagua and the wine country around it. Private jet catering here is built for that traffic: compact trays, a plan for galleys that are often basic, plates that survive a short cabin. Inflight catering and in-flight catering orders arrive at the FBO or with your handling agent, written to the aircraft type. Aviation catering for business aviation catering flights, executive jet catering, diplomatic flight catering and cabin crew meals all follow the same logic: you tell us the tail and the galley, we cook and pack to it.
Rancagua's traffic is owners and charter groups heading for the vineyards. Our private jet chef builds a bespoke menu around the aircraft type; business jet catering and corporate jet catering are sized for light cabins. VIP flight catering and charter flight catering run through the FBO, and luxury inflight catering stays simple and seasonal.
Government flight catering and head of state flight catering at La Independencia run on protocol: the office clears the menu, a named team cooks, and nothing is labelled with a passenger name. VIP aviation catering and state visit aircraft catering are agreed with the protocol officer before the slot.
Rancagua kitchens lean on flour, dairy, eggs and nuts, so allergens hide in places like empanada pastry, pebre and cheese sauces. Special meals are therefore worked from the ingredient list outward: kosher, halal, vegan, gluten free, allergen free and kids meals each get their own board and their own sealed box, labelled by seat and checked against your passenger list before anything is cooked.
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.
Crew meals into La Independencia are requested with the order and billed with it. We pack flight crew meals, pilot meals and cockpit meals in crew meal boxes, with different meals for pilots when your policy asks. Crew catering for a short turn is kept simple, and cabin crew meals can be added.
At Rancagua the FBO is where the tray changes hands. Catering delivery to the FBO, handling agent catering and ground handling catering are arranged ahead; the general aviation terminal receives the order, and FBO catering ends at the aircraft door.
La Independencia receives mostly light jets and turboprops, so galley catering here is usually loaded by hand through the cabin door and rarely needs a high loader. For larger aircraft that need it, airside catering delivery and aircraft provisioning are arranged with your handling agent before the slot. Tell us the type, the galley layout and the oven situation, and the trays are built to fit.
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.
SCRG is a small general aviation field in the middle of Chile's agricultural valley, and airport catering here means a short, precise order rather than a large one. FBO services on the field are modest, ground handling services are arranged by your handling agent, and every tray is built around what the aircraft can actually hold.
As a quiet business aviation hub for the wine country, SCRG sees owners and charter groups more than scheduled traffic. Business aviation catering, executive jet catering, inflight catering and in-flight catering all travel on a single request; aviation catering for groups, diplomatic flight catering and cabin crew meals can be added, and crew meals are ordered on request and invoiced with the rest.
Chile's agricultural service, SAG, controls imported fresh fruit, meat and dairy, so customs is the real constraint on inbound food. For airport catering at SCRG, ground handling services and your FBO services contact can confirm what may stay on board; the simplest answer for a return leg is to order locally and have it handed over at the aircraft.
Average rating from the cabin crew and pilots we cater for.
“My order at La Independencia Airport covered poached fish with steamed rice for 3 guests, with a practical service plan needed because of an evening cabin service. The Galley Girls suggested sealed meal containers for the breakfast portions, and that choice worked well with our storage arrangement. For charter flight catering, that attention to galley preparation made the order noticeably easier to manage. The snack boxes were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Having 12 guests request smoked salmon bagels and sliced fruit at La Independencia Airport meant planning the portions carefully while accounting for several individual meal preferences. With private jet food, careful attention to written menu details matters as much to our crew as the menu itself. The Galley Girls grouped the side dishes by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the crew provisions without asking where every component had been placed during preparation.”
“An order of herb chicken with a quinoa salad for 9 people at SCRG had to be organised around several individual meal preferences. For private jet meals, that attention to written menu details made the order noticeably easier to manage. The Galley Girls prepared the sauces for assembly in the galley, with the accompanying elements easy to locate. The sandwiches stayed together in one group, so another crew member could follow the same plating sequence.”
Start with the season. A flight leaving SCRG in cherry or grape season will price differently from one in the winter months when pastel de choclo and cazuela dominate. How much does private jet catering cost depends on dishes, cover count and special diets; weather delays that stretch a trip are one more reason to confirm the order early.
If you land in Rancagua and plan to depart the next day, send the return order with the arrival one. Lead time is mostly about what the kitchen needs to source, and last-minute orders are handled.
Customs is mostly about what arrives, not what leaves. Departing at night from SCRG with locally produced food is straightforward; what you cannot bring in from abroad is fresh fruit, meat and dairy, so plan the return leg with that in mind.
Ask your handling agent first, because airside access at Rancagua is theirs to grant. Imported fresh food can be held at customs, so most crews prefer to order locally and have it handed over at the aircraft.
The charter contract does not include food, so we invoice any catering order separately. For a short empty repositioning into La Independencia, a light crew order is often all that is needed.
Tail, pax and diets — a flight attendant takes it from there, day or night.
