Isla De Pascua, Chile · SCIP / IPC

Private jet catering at Mataveri International Airport (SCIP / IPC), Isla De Pascua

Catering to your aircraft in Isla De Pascua.

Mataveri sits on a volcanic island in the Pacific, and every tail that lands here has crossed open ocean to do it. We cook and pack for the galley you actually have, and hand it over plane-side so the crew can re-plate and go.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Regional dishes of Isla De Pascua for jet catering at IPC

Easter Island cooks with what the sea and the volcanic soil give, and a private jet menu for Mataveri leans on that: fresh tuna as ceviche or seared, local lobster in season, sweet potato, banana and papaya grown on the island. A good inflight menu here is short and precise, because supply arrives by sea and by air and nothing is improvised at the last moment.

Local specialities such as tuna empanadas, umu-style roast chicken and fish with island sweet potato travel well in a galley when each element is packed apart. For crew meals the same kitchen sends something simpler and sturdier. Private jet food for Valparaíso Region and the island is chosen for what survives a long sector.

Private jet food at Isla De Pascua has a natural limit, and we state it plainly: when a produce item has not come in on the supply flight, we say so and substitute, never promise. The galley gets a labelled box for each seat, and the local specialities are cut and sauced to be re-plated by hand.

Open the menu Download the menuPDF

Tuna ceviche and island fruit prepared as local specialities for a private jet menu at Isla De Pascua

01Tuna ceviche, Rapa Nui styleChilled, sauce apart, citrus added on board

02Seared tuna with sweet potatoRe-plate cold or finish in the oven, per galley

03Umu-style roast chickenSealed hot course, sliced per seat

04Tuna empanadasOven, packed in a single layer

05Island fruit plate: banana, papaya, pineappleChilled, cut to order, separate cutlery

06Seasonal lobster saladChilled, sauce apart, subject to the catch

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · Isla De PascuaMataveri International Airport · SCIP

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Mataveri International Airport (SCIP)

A single runway cut across the south-west tip of Easter Island, and almost nothing arrives without a long ocean leg behind it. Private jet catering at SCIP is shaped by that isolation: what is sealed, what is fresh, what the galley can hold for the next leg. Inflight catering for these tails is planned around the aircraft, the crew rest and the return sector. Aviation catering at Mataveri also means business aviation catering for owners who come for Rapa Nui and executive jet catering for operators positioning on to Tahiti or Santiago. Diplomatic flight catering and cabin crew meals follow the same sealed, labelled logic. In-flight catering here is written down before the wheels are chocked.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet cabin at SCIP with a private jet catering tray set for guests on Easter Island

Business aviationOur core

Business jet catering at Mataveri International Airport for VIP flights

Business jet catering at Mataveri is built around the Pacific leg. Corporate jet catering here usually means chilled fish, island fruit and one hot course, packed for a galley that may have only one oven. VIP flight catering and charter flight catering for owners visiting Rapa Nui follow the same logic: a bespoke menu agreed before the slot, luxury inflight catering that travels well, and a private jet chef who writes the plan around the aircraft.

Official aircraft at Mataveri International Airport awaiting airport catering for a state delegation

State & royalDiscretion, protocol

Government flight and VIP aviation catering at Mataveri International Airport

Government flight catering at Mataveri is handled with discretion. For heads of state and official delegations, head of state flight catering follows protocol: a named team, traceable ingredients and menus cleared in advance. VIP aviation catering and state visit aircraft catering are written to the delegation's requirements, with each tray marked and sealed.

Private jet menu at Mataveri International Airport: inflight catering highlights (IPC)Or write your own, we cook it

Chilled tuna boards and private jet platters packed for crew meals at Mataveri, Chile

Cold galley

No oven · served in four minutes

Tuna ceviche with lime and corianderChilled

Private jet platters: tuna, cheese and cured meat from the mainlandRe-plate cold

Island fruit plate with honeyChilled

Gourmet inflight meals: cold tuna salad with sweet potatoSauce apart

Private jet snacks: nuts, dried fruit, local chocolateAmbient

Hot umu-style chicken and empanadas packed in sealed trays for gourmet inflight meals at IPC

Hot service

One oven · re-plated in twelve minutes

Umu-style roast chicken with sweet potatoOven

Seared tuna with herbs and riceOven

Tuna empanadasOven

Pastel de choclo, sealed per seatOven

Gourmet inflight meals: fish soup with breadSauce apart

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals for every diet: in-flight catering at Mataveri International Airport

A child on the manifest changes the tray more than people expect: plainer plates, smaller cuts, nothing that cannot be eaten with one hand over a seatbelt. At Mataveri the same care applies to kosher, halal, vegan, gluten free and allergen free special meals. On an island where supply is limited, we confirm each special meal before the slot, mark the seat number and the restriction on the box, and pack kids meals apart from the guest trays.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meal boxes and crew meals at Mataveri International Airport

Crew meals at IPC are an on-request part of the order, invoiced like everything else. A crew crossing the Pacific eats differently from the guests: sturdier, one-handed, no sauce that stains a cockpit. Flight crew meals, pilot meals and crew catering are labelled CREW and packed apart, and we pack different meals for pilots when the operator's policy asks for it. Cockpit meals and crew meal boxes go in their own drawer so no one opens a passenger tray by mistake. Tell us the headcount and the leg.

Meal passSCIP

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passSCIP

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Mataveri International Airport runway and terminal on Easter Island, SCIP, Chile

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Ground handling and FBO catering at Mataveri International Airport

FBO catering at Mataveri is delivered to the general aviation terminal, where the handling agent receives it. Catering delivery to the FBO is coordinated with ground handling catering, so the box goes from our hands to the aircraft's door without waiting on the apron. Handling agent catering means one call, one name, one slot.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Aircraft provisioning for large cabins: airport catering at Mataveri International Airport

Large-cabin tails and state aircraft do land at Mataveri, and galley catering follows the type: door height, whether a high loader is needed, how much the galley can hold on a long Pacific sector. Airside catering delivery is arranged with the handling agent so aircraft provisioning goes up as one clean handover. Tell us the type and we match the loading to the galley, not the other way round.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportSCIP / IPC

About Mataveri International Airport (SCIP): aviation catering and general aviation

Airport catering at Mataveri has to account for the island's isolation. Mataveri International is a general aviation field with a long runway built to take large aircraft, and it serves the island's tourism and its few scheduled flights. Business aviation lands here for Rapa Nui and for onward Pacific legs.

Business aviation

Mataveri is a business aviation hub of an unusual kind: no other field for thousands of kilometres. Inflight catering and in-flight catering are planned around the crossing, aviation catering and business aviation catering around the supply that reaches the island. Executive jet catering for owners, diplomatic flight catering for official visits and cabin crew meals for the long sector are all packed before the tail arrives. FBO services and ground handling services are limited and well known.

Customs & food import

Chile controls food entering the country, and Easter Island is treated with extra care because of its isolated ecosystem. Fresh meat, dairy and produce are restricted; declared and processed food is accepted. For catering, we use island supply where we can and declare the rest.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★BUSINESS JET

“Food presentation mattered to our 5 guests, but different crew meal preferences also had to be considered when organising a breakfast basket with individual preserves at Mataveri International Airport. The sauces came from The Galley Girls in stackable containers, with a packing list that matched the contents. I want a private jet chef to understand crew briefing, and this order gave us a useful starting point. I could hand the side dishes to a colleague with a short explanation instead of unpacking the whole order.”

Nora E. | VIP flight attendant

Global 7500

★★★★★GOVERNMENT

“An order of mushroom risotto and a green salad for 7 people at SCIP had to be organised around several individual meal preferences. For our team, the strongest part of their in flight catering was how they handled storage requirements. The Galley Girls kept the snack boxes separate from the finishing elements, which gave us control over the final presentation. We could finish the sandwiches as each guest was ready, rather than laying everything out at once.”

Nils M. | Government flight manager

Gulfstream G650

★★★★★VIP AIRLINER

“Nothing about the 3 guest order at IPC called for excess complexity: just poached fish with steamed rice and sensible planning for a family lunch request. I appreciated the emphasis on crew briefing throughout the inflight catering services arrangements. The Galley Girls understood why we wanted the breakfast portions readily accessible instead of spread across several different boxes. We left the sandwiches stored until needed, which kept the first service manageable and reduced unnecessary handling.”

Antonio J. | Chief cabin officer

BBJ

Asked before every SCIP slotAsked by crews

How much does private jet catering cost at Mataveri?+

If you ask how much private jet catering costs at Mataveri, the honest answer starts at the customs desk: Chile's food-import controls decide what can be brought in and what must be bought on the island. A menu of local tuna and fruit is simple; a menu built from imported delicacies adds lines. We send a written quote per menu.

What is the lead time for private jet catering at IPC?+

What shortens or lengthens lead time at IPC is the galley. Light jets keep it simple; large cabins ask for more preparation and more supply. Last-minute orders are handled whatever the type, and we confirm what is available on the island before we write it down.

How do customs work for catering at Isla De Pascua?+

Customs for catering at SCIP depend on what is on the plate and when you leave. In high season, with departures decided by the weather, we prepare documents and food in advance. Chile's food-import controls apply to everything arriving by air.

Can you bring food on board at Easter Island?+

For the way back from Isla De Pascua, we pack a second sealed order for the return leg. Carrying your own food in is limited by Chilean customs, and what is not eaten often cannot stay on board; we plan the quantities so nothing is wasted.

Is catering part of a charter to Mataveri?+

A charter does not cover catering at Mataveri. Early and night departures are the norm for Pacific legs, and each one needs a separate order, invoiced separately. We confirm the menu and the handover point with you.