Catering to your aircraft in Puerto Natales.
Puerto Natales is the door to Torres del Paine, and PNT is a small field with big weather. We pack Patagonian dishes for crews who need food that waits well and plates fast.
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 country, and Puerto Natales is where the asado tradition meets the fjords. Our private jet menu for Puerto Natales starts from what the region actually produces: Patagonian lamb, king crab from the southern channels, hake, salmon and trout from cold water, calafate berries, and rhubarb from the small farms around town. The inflight menu is written for your galley: lamb is cooked and packed to finish in the oven, crab stays cold, and sauces travel in their own pots.
Private jet food for this stretch of Patagonia is simple and strong. Our local specialities are cooked in the south and packed for a drawer and a small oven. Private jet platters carry crab, smoked salmon and cheese for the cabin, gourmet inflight meals cover the lamb and hake for dinner, and private jet snacks, empanadas, calafate bars, dark chocolate, ride in the cockpit. Whatever the Magallanes Region offers that week, we pack it for flight, not for a restaurant.
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.
On the Magallanes steppe, PNT is a small field with a long reputation: the gateway to Torres del Paine and the Patagonian fjords. Private jet catering at SCNT is mostly about what the region does well, lamb, king crab, hake and trout, packed so a flight attendant can finish the plate in a small galley. We write inflight catering and in-flight catering orders around your aircraft type and your slot. Aviation catering, business aviation catering and executive jet catering go through your handling agent; diplomatic flight catering is cleared by protocol first; cabin crew meals are added on request and invoiced like the rest.
Owners and charter clients flying into Puerto Natales usually want Patagonia on the plate. Our private jet chef builds a bespoke menu from local lamb, king crab and hake, for business jet catering, corporate jet catering and VIP flight catering alike. Charter flight catering and luxury inflight catering are cooked for the galley you actually have.
When a delegation lands at Puerto Natales, the order goes through protocol first. Government flight catering, head of state flight catering and VIP aviation catering share the same discipline here: named staff, sealed trays, no passenger names on labels. State visit aircraft catering is confirmed before the kitchen starts.
Special meals at Puerto Natales follow the local kitchen: lamb and seafood dominate, so we check where allergens hide in sauces and stocks. Kosher and halal orders are arranged on request and travel sealed in their own packaging. Vegan and gluten free plates are cooked on separate boards, allergen free trays are labelled by seat, and kids meals are written into the same 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.
For crews landing at Puerto Natales, crew meals are an on-request line on the invoice, not a default. Flight crew meals travel in crew meal boxes, pilot meals come hot or cold, and cockpit meals are built to eat quickly. Crew catering is labelled CREW, and different meals for pilots are available when the operator wants them.
FBO catering at Lieutenant Julio Gallardo is a short handover on a small apron. Catering delivery to the FBO is coordinated through your handling agent, and the general aviation terminal is where trays change hands. Ground handling catering and handling agent catering are agreed against your slot, so the trolley reaches the aircraft without a detour.
Lieutenant Julio Gallardo is a small regional field, so galley catering depends on your aircraft type: a light or midsize jet takes loaded trays by hand, while a larger cabin may need a high loader arranged through your handling agent. Airside catering delivery is coordinated with the FBO, and aircraft provisioning is written against the real galley, with chilled boxes, oven items and drawers matched to what the aircraft carries.
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.
Lieutenant Julio Gallardo Airport serves Puerto Natales, the base for Torres del Paine and the Patagonian channels. Airport catering here works within a small field with a short apron and a general aviation terminal that handles private and charter traffic.
General aviation at PNT leans on seasonal tourism: lodge guests, expedition clients and private groups heading south. FBO services and ground handling services are limited but organised, and the airport works as a small business aviation hub. Inflight catering, in-flight catering and aviation catering here are ordered ahead; business aviation catering and executive jet catering suit light and midsize jets; diplomatic flight catering is rare and cleared by protocol; cabin crew meals are added on request.
Chile controls fresh meat, dairy and produce entering by air, so the customs line for SCNT is simple: local products pass, imported fresh food may not. We cook with Magallanes ingredients and seal each tray, which keeps the order clear of inspection issues.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at Lieutenant Julio Gallardo Airport, our 10 guests wanted a mezze selection with flatbreads, organised sensibly around a late menu amendment. The Galley Girls updated the sauces in the written order and sent back a confirmation that clearly showed our amendments. I want a private jet catering company to understand galley preparation, and this order gave us a useful starting point. There was no need to reconstruct the fruit plates quantities from several messages during the final departure checks.”
“We kept the passenger brief simple at SCNT: fresh fruit and breakfast pastries for 3 guests, organised with a small galley worktop in mind. When comparing private jet catering companies, I would look closely at storage requirements after this experience. The crew provisions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the side dishes properly before the passengers were ready for the next part of the service.”
“Packing poached fish with steamed rice for 4 passengers at PNT needed careful thought, especially given a family lunch request. My search for "private jet catering near me" led to a practical conversation about crew briefing. I asked The Galley Girls to review the snack boxes quantities against the passenger brief, and the proposed portions made sense. We also checked the crew provisions before approval, which helped avoid a second round of questions later in the preparation.”
It depends on one local product above all: centolla, king crab, is the expensive line on any Puerto Natales menu. Lamb is mid-range, hake and trout lower. We build the quote from your choices and send it for approval before cooking.
Customs and food-import rules decide the lead time more than the kitchen does. Locally produced lamb, hake and berries move easily; imported fresh items need the paperwork to match. Last-minute orders are handled, so send what you have.
Aircraft type decides how much food can travel, and customs follows the same logic: larger galley, more boxes, same inspection rules. For PNT we pack Chilean-made dishes in sealed, labelled trays that suit the aircraft.
In summer the days are long and the weather window wide; in winter it closes quickly. Either way, food carried in from outside may be refused at inspection, and food that sits too long loses quality. Our local trays are packed for a wait.
No, and that matters on a return leg. A private jet charter out of Puerto Natales does not include the dinner for the way back; you order it with us, and it is invoiced like any other order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
