Catering to your aircraft in Temuco.
A trip into Temuco usually ends at a lake house, a vineyard or a ski base, and the crew eats in between. SCTC private jet catering is written around that rhythm: regional produce, sealed trays, labels by seat, and a handover at the FBO or to your handling agent.
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 gateway to the Araucanía Region, and the local table is built on what this land grows: lamb and beef from the southern pampas, trout from the lakes, hazelnut from the orchards around Gorbea, and merquén, the smoked Mapuche chili that makes the whole region taste different from the rest of Chile. A private jet menu for Maquehue should reach for these instead of defaulting to an international template.
For private jet platters, we plate cold: smoked trout with avocado and merquén, a hazelnut and goat cheese board, cured meats with pebre, seasonal berries from the south. These local specialities travel well in a drawer, need no cooking, and can be re-plated at altitude with the seat numbers already written on the lids.
On the hot side, the inflight menu leans on slow-cooked lamb, curanto-style seafood and beef, and empanadas de pino for crew and guests alike. Gourmet inflight meals are cooked, chilled and packed for a galley with a single oven, with sauce in its own pot so the plate finishes cleanly in the air. Private jet snacks follow the same logic: toasted hazelnuts, dried fruit, sopaipillas, alfajores.
Private jet food in Araucanía Region also means respecting the season: summer brings cherries, raspberries and stone fruit from the central valley, winter pushes the menu toward broths, pastel de choclo and warm bread. We write the menu around what is actually good in Temuco that week.
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.
Maquehue sits at 304 ft in the green, rain-soaked Araucanía, and trips here tend to start with a long cold morning on the apron. Private jet catering at SCTC is therefore built to survive damp air and a galley with little room: inflight catering packed in sealed trays, aviation catering that finishes in your oven, business aviation catering for crews who need to be fed on one hand. Executive jet catering for small cabins, diplomatic flight catering for delegations and cabin crew meals all arrive at the FBO labelled by seat.
A typical business jet brief at SCTC is a small party heading to Pucón, Villarrica or an estate in the south. Corporate jet catering here favours short cabins and light galleys, so business jet catering is sized by seat, with a private jet chef writing a bespoke menu around regional lamb, trout and hazelnut. VIP flight catering and luxury inflight catering for charter flight catering requests follow the same plan.
When a government party lands in Temuco, the important questions are who approves the menu, who handles allergens and who receives the tray at the aircraft. Head of state flight catering follows a procedure, discretion included. VIP aviation catering and state visit aircraft catering are handled with the same traceability, and government flight catering stays confidential.
In Temuco, hazelnut and wheat appear in many local dishes, so the diet plan starts with the ingredient list. We prepare kosher, halal, vegan and gluten free special meals, allergen free trays and kids meals separately, sealed and marked by seat number.
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 waiting on the ground at SCTC usually want something hot and quiet. Crew meals are on request, ordered and billed with the flight. We pack flight crew meals in boxes, pilot meals in separate trays, and prepare cockpit meals that two pilots can eat without sharing a dish. This crew catering is marked CREW; crew meal boxes can be sealed and held, and different meals for pilots are written on the order.
At SCTC, catering delivery to the FBO is simple: the tray arrives at the general aviation terminal, signed for, and goes to the aircraft with your ground handling team. FBO catering and handling agent catering share one step, and ground handling catering is coordinated by phone or email, day or night.
At Maquehue, the aircraft decides how it is loaded: a light jet takes trays by hand, a larger cabin may need a high loader. Galley catering is packed to fit, airside catering delivery is arranged with the handler, and aircraft provisioning is confirmed against the tail.
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.
SCTC is a general aviation airfield that handles lake-district, vineyard and forestry traffic. Airport catering follows that traffic: lighter loads, local ingredients and a handover timed to the slot. FBO services on the field and ground handling services for the apron are what the tray passes through, and Maquehue works as a small business aviation hub for the Araucanía.
Business aviation catering and inflight catering at Maquehue are shaped by the season: summer brings berries and garden produce, winter calls for broths and baked dishes. As a business aviation hub for the lakes, Temuco sees executive jet catering for small cabins, in-flight catering for lake trips and aviation catering for estates, all on the same galley rules. Diplomatic flight catering is cleared first, and cabin crew meals and crew meals are packed apart from the guest trays. Ground handling services and FBO services here are lean, so the plan is agreed before the tail lands.
Chile enforces strict agricultural import rules on meat, dairy, fruit and vegetables, so food prepared abroad can be stopped on arrival. We cook in country, seal trays and label them, which keeps the order clear of that question. Declare anything you carry yourself; the FBO services team and your ground handling services agent will tell you what the inspector at Maquehue expects to see.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at SCTC, where 5 guests expected a seafood starter and warm vegetable sides despite a family lunch request. After a final adjustment to the starters, The Galley Girls gave us one revised order summary to work from. We checked the sandwiches against the same summary, keeping the cabin team and the handling contact aligned. The meal organisation stood out more than any sales pitch about private jet meals.”
“A request for a charcuterie board and fresh bread, 7 passengers, and a short ground stop: that was our brief for the departure at PZS. We described our serving sequence to The Galley Girls and asked for the crew provisions to be packed accordingly. We left the main courses stored until needed, which kept the first service manageable and reduced unnecessary handling. My main takeaway from this private jet menu order was the practical approach to crew briefing.”
“Between cabin checks at Maquehue Airport, I coordinated beef fillet with roasted potatoes for 12 guests and explained our concerns about a late menu amendment. The confirmation from The Galley Girls showed the desserts clearly enough for us to check the planned service quantities. I want a private jet chef to understand storage requirements, and this order gave us a useful starting point. We also checked the side dishes before approval, which helped avoid a second round of questions later in the preparation.”
Think of it as a menu price per portion, multiplied by the final number of guests. At SCTC, a count that rises from four to seven just means three more plates, whether it is a berry dessert or a lamb main, all on one invoice.
A delegation into Maquehue usually needs a menu cleared by an office, not just a kitchen. That clearance sets the lead time more than the cooking does, and urgent requests are still taken day or night.
For a child's meal or a restricted diet, customs matter less than preparation: we cook locally, seal the tray, and write the restriction on the lid, so there is nothing foreign to declare.
Duty time on the ground in Temuco is often long, and airport options are limited. Bringing food is possible within the customs rules; ordering crew catering avoids the declaration and gives the crew a proper meal.
Not in the charter price. With a private jet charter, food is a separate order. A short turnaround at Maquehue means we focus on a menu that is ready to load, handed over at the FBO or by your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
