Catering to your aircraft in Dalcahue.
Landing at Mocopulli (MHC) means an island of salmon, potatoes and shellfish. We prepare private jet catering from that table for crews working the Dalcahue run, labelled by seat and restriction.
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.
Los Lagos Region is built on water, and the private jet menu at Mocopulli reflects it. A private jet menu here starts with Chiloé's smoked salmon and cured mussels, which travel well chilled and need no galley work. The inflight menu leans on potatoes: Chiloé grows dozens of native varieties, and milcao and chapalele, potato breads, hold well and re-plate warm from the oven. Local specialities such as curanto are slow earth-oven dishes, so we adapt them into sealed hot plates rather than the pit original. For private jet food at SCPQ, think merluza, king crab when in season, and Los Lagos cheeses. Private jet platters of shellfish and gourmet inflight meals of salmon with potato purée suit the island. Private jet snacks include merkén-spiced nuts and Chilote bread. Every item is chosen for how it survives a drawer, a small oven and a cabin that may sit on the apron in the rain.
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.
Dalcahue is a fishing town, and the menu at SCPQ shows it: salmon, mussels, merluza, Chilote potatoes. We write private jet catering for flights landing on the island, from inflight catering for a short hop to in-flight catering on a long onward leg. Aviation catering, business aviation catering and executive jet catering are handed over at the FBO; diplomatic flight catering is cleared with protocol first, and cabin crew meals are packed apart.
Business jet catering at Mocopulli usually serves a small group on a charter flight arriving from Santiago or Puerto Montt. Corporate jet catering here is shaped by a light galley, so VIP flight catering is built around cold seafood and one oven dish. Charter flight catering gets a private jet chef's bespoke menu, and luxury inflight catering stays simple: salmon, native potatoes, local cheese.
When an official delegation lands at SCPQ, the menu is cleared by protocol before anything is cooked. Government flight catering follows that route, as do head of state flight catering, VIP aviation catering and state visit aircraft catering: a named team, sealed trays, no names on labels.
Chiloé's kitchen leans on shellfish, wheat breads and dairy, so allergens hide in broths, potato bread and cream sauces here. Special meals are a procedure: kosher and halal meals are sealed and handed over unopened, vegan plates built around native potatoes and legumes, gluten free versions of the potato breads, allergen free boxes packed on a separate board, and kids meals sized for the cabin. Tell us the restriction and the seat, and the label carries both.
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 here are a line on the order, on request and facturé comme le reste: flight crew meals, pilot meals and cockpit meals boxed separately, crew catering in crew meal boxes, and different meals for pilots when policy requires. Cabin crew meals at SCPQ are simple: a hot dish and a cold one, marked CREW.
FBO catering at Mocopulli is handed over at the general aviation terminal or at the aircraft, through your handling agent. Catering delivery to the FBO is coordinated with ground handling catering, so the airside gate opens for the vehicle, and handling agent catering follows your slot.
Mocopulli handles business jets and turboprops, so most orders go straight into the cabin, but a larger aircraft changes the loading. For galley catering on a bigger type we confirm the door height and whether a high loader is needed before the slot. Airside catering delivery is arranged through your handling agent, and aircraft provisioning follows the galley layout: drawers, one oven, limited chilled space. Give us the type and we pack to it.
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.
SCPQ is the island's air gateway, used by light and business aircraft. Airport catering at Mocopulli supports FBO services and ground handling services for the small general aviation community.
The Mocopulli calendar follows the weather: summer visitors, winter low cloud. Inflight catering, in-flight catering, aviation catering and business aviation catering adapt to it. Executive jet catering suits short stays; diplomatic flight catering needs protocol approval; cabin crew meals ride in their own box. This is a modest business aviation hub.
Food arriving in Chile is inspected for animal and plant products. At SCPQ, local catering carries no import issue; if you uplift abroad, declare everything and expect the SAG to keep what it cannot clear.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at SCPQ, the next request was fresh fruit and breakfast pastries for 8 guests, with an evening cabin service to work around. My main takeaway from this airline catering order was the practical approach to packing arrangement. We changed the quantities of snack boxes, and The Galley Girls reflected the request in the final packing list. The note about the desserts was easy to spot, and we could brief the rest of the team quickly.”
“Rather than an elaborate service at MHC, our 12 guests wanted mushroom risotto and a green salad, organised sensibly around an evening cabin service. The meal organisation stood out more than any sales pitch about crew meals. The Galley Girls grouped the starters by service, which was more useful to us than simply receiving a list of dishes. We left the fruit plates stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Good preparation made the difference at Mocopulli Airport, where 6 guests expected yoghurt pots and fresh berries despite a short ground stop. The Galley Girls prepared the main courses for assembly in the galley, with the accompanying elements easy to locate. Keeping the starters aside until service helped preserve the presentation while we dealt with the boarding tasks. My main takeaway from this FBO catering order was the practical approach to catering handover.”
A dawn or midnight slot does not add a hidden line; the cost follows the dishes. Seafood by season moves it most: mussels and salmon are steady, crab is not. We quote the menu, you confirm it, and it is invoiced separately.
Airside permission is the real step. Once your handling agent confirms access for the delivery vehicle, the order is straightforward. Orders placed late are still handled, and menus built on cold dishes are the most forgiving.
Customs treat a repositioning aircraft like any arrival: food from abroad is declared or discarded. We recommend ordering at SCPQ rather than flying provisions in, since local catering carries no import issue and leaves the galley clear.
Yes, within reason: sealed, packaged items travel easily; fresh food is the risk at the next customs check. For a long leg we pack two services with separate labels, the first cold, the second with the oven finish written out.
The charter pays for the aircraft and crew; the food is a separate order. When six passengers become four, or four become eight, we revise quantities, rebalance cold and hot dishes, and issue the invoice for what is delivered.
Tail, pax and diets — a flight attendant takes it from there, day or night.
