Los Ríos Region · Valdivia · SCVD / ZAL

Private jet catering at Pichoy Airport (SCVD / ZAL), Valdivia

Catering to your aircraft in Valdivia.

A river plain, a short runway and a southern winter: the Valdivia day starts with rain on the apron. Meals for the crew and guests are packed to survive it.

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

The Valdivia table, packed for private jet catering

Los Ríos Region is cold-water country, and a private jet menu built here starts with what the rivers and the Pacific give: smoked trout, river crab, mussels from the Corral side of the estuary, and the Valdivian kuchen that German settlers left behind. Local specialities travel well when you plan them for a galley, so a Valdivia inflight menu leans on dishes that finish in an oven or plate cold, not on anything that needs a flame. Private jet food for SCVD often means a seafood starter, a beef or lamb main from the southern pastures, and a berry-based dessert, all packed so the crew re-plates without improvising.

Valdivia's table is part Mapuche, part Germanic, part Pacific. For a private jet menu out of Pichoy, that means merquén-spiced bread and cheeses, cured meats from the lake villages, murtilla and calafate berries in desserts, and kuchen in several fruit versions. The inflight menu keeps what survives a lid and a drawer: cold fish plates, lamb slow-cooked then finished in the aircraft oven, cheeses carved by the passenger. Local specialities from Los Ríos Region are named on the label, so a flight attendant knows what is on the tray without opening it. Private jet food here is regional first, trimmed second.

Open the menu Download the menuPDF

Local specialities of Los Ríos Region: smoked trout, mussels and kuchen for a private jet menu

01Smoked trout from the Calle-Calle valleyServed chilled, sliced thin, lemon and rye on the side.

02Corral mussels in white wine brothBroth packed apart; reheat in the aircraft oven.

03Valdivian kuchen, murta and appleCut at the kitchen, plated cold or warmed briefly.

04Cordero patagónico, slow cookedOven finish, jus in its own pot.

05Regional cheese board with merquén breadCarved by the passenger; keep at cabin temperature.

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 · ValdiviaPichoy Airport · SCVD

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

Pichoy's single runway serves a river city where rain is the default forecast, and a galley plan has to assume wet ramps and a damp walk to the aircraft. Private jet catering at SCVD is built around that: sealed trays, lidded hot dishes and sauces in their own pots. The same kitchen covers inflight catering for Los Ríos Region sectors, in-flight catering for northbound legs to Santiago and aviation catering for the odd diplomatic flight catering request. Business aviation catering and executive jet catering are packed for the galley you actually fly, and cabin crew meals ride in the same handover.

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 at SCVD in Los Ríos Region with a galley case ready for business jet catering

Business aviationOur core

Business jet & VIP jet catering at Pichoy Airport

Business jet catering at Pichoy is shaped by who flies here: salmon-industry executives, lake-district guests and positioning charters. Corporate jet catering follows the schedule of a short stop, VIP flight catering follows a protocol of its own, and charter flight catering is planned around the galley of the type. Luxury inflight catering uses Los Ríos produce, a private jet chef composes a bespoke menu around it, and your crew gets labels they can read at a glance.

Government flight catering trays prepared for a state aircraft at Pichoy, Valdivia, Chile

State & royalDiscretion, protocol

Government flight and VIP aviation catering at Pichoy Airport

When a state aircraft or ministerial flight comes into Pichoy, the order moves through protocol, not the kitchen. Government flight catering, head of state flight catering and VIP aviation catering share one rule: discretion first. State visit aircraft catering is packed sealed and delivered through the handling agent.

Inflight catering menu highlights at *Pichoy Airport* (SCVD)Or write your own, we cook it

Chilled private jet platters of smoked trout and cheeses packed for flights from Valdivia

Cold galley

No oven · served in four minutes

Private jet platters: smoked trout, cured southern ham and local cheesesChilled

Gourmet inflight meals: Corral shrimp salad with avocado and limeRe-plate cold

Private jet snacks: merquén almonds, murtilla jam toasts and kuchen squaresChilled

Hot gourmet inflight meals of roast lamb and reineta in boxes for ZAL departures

Hot service

One oven · re-plated in twelve minutes

Private jet platters: roast lamb with potato gratin and herb jusOven

Gourmet inflight meals: reineta fillet, quinoa and citrus beurre blancSauce apart

Private jet snacks: warm empanadas de pino, folded, boxed with pebre apartOven

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 & dietary requirements: in-flight catering at Pichoy Airport

Valdivia's regional cooking leans on wheat, dairy and shellfish, so dietary orders here are handled as a procedure rather than a promise. Kosher, halal, vegan and gluten free meals each get their own prep board and their own sealed box, and allergen free orders flag shellfish and nut oils in the local sauces. Special meals and kids meals are marked by seat number, not by name, so the crew serves the right tray without opening anything.

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 Pichoy Airport

Rotations through Valdivia are short, so crew catering has to be simple: crew meals, flight crew meals and pilot meals in labelled boxes, ordered and billed on request. Different meals for pilots avoid the shared-dish problem, cockpit meals stay in a separate bag, and crew meal boxes open without a fight. Cabin crew meals are the same standard, on request.

Meal passSCVD

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passSCVD

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Pichoy Airport terminal and runway, Valdivia, Chile, for airport catering SCVD

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering at the FBO or general aviation terminal, Pichoy Airport

FBO catering at Pichoy is handed over at the aircraft or at the general aviation terminal, depending on how your handling agent works that day. Catering delivery to the FBO is arranged with the agent, ground handling catering follows the slot, and handling agent catering means one contact for the ramp. We label by seat, and everything is sealed.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader delivery for jet catering at Pichoy Airport (ZAL)

Pichoy sees mostly light and midsize jets, so galley catering usually arrives in cases that a single person carries up the stairs. When a larger type or a repositioning widebody comes through, airside catering delivery is arranged with your handling agent for a high loader at the door, and aircraft provisioning follows the galley plan you send for the tail.

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 airportSCVD / ZAL

About Pichoy Airport (SCVD): aviation catering and general aviation

Valdivia's airport serves the Los Ríos Region with a small terminal and a long runway built for regional jets. Airport catering at Pichoy is shaped by that scale. General aviation is part of daily traffic, FBO services are compact, and ground handling services are arranged through your agent. It is a quiet business aviation hub with few surprises.

Business aviation

Inflight catering at Pichoy follows the rhythm of the south: fishing season, summer lakes, winter storms. In-flight catering for northbound legs leans on cold plates, aviation catering for ministerial movements goes through protocol, and business aviation catering stays discreet. Executive jet catering and diplomatic flight catering share the same sealed boxes, and cabin crew meals ride along.

Customs & food import

Chile applies strict agricultural rules to food entering the country, and fresh produce, dairy and meat from abroad are checked closely. Catering made locally and loaded for departure faces few barriers, but arriving flights should declare what is on board. We pack sealed and labelled so the handling agent can show contents on request.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

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

Leave a review

★★★★★GOVERNMENT

“A request for a breakfast basket with individual preserves, 2 passengers, and an evening cabin service: that was our brief for the departure at ZAL. After a final adjustment to the snack boxes, The Galley Girls gave us one revised order summary to work from. The note about the salads was easy to spot, and we could brief the rest of the team quickly. Our brief for business aviation catering was met with a sensible plan for crew briefing.”

Marco C. | Government flight manager

Falcon 7X

★★★★★VIP AIRLINER

“Several practical details needed attention at Pichoy Airport, with roasted vegetable bowls with separate dressings requested for 9 guests and a late menu amendment to accommodate. The Galley Girls confirmed the handover contact and identified the desserts, making the catering delivery easier for our team to track. We could account for the breakfast portions before passing the boxes to the cabin team, without a lengthy unpacking exercise. With jet catering, careful attention to packing arrangement matters as much to our crew as the menu itself.”

Kenji K. | Chief cabin officer

BBJ

★★★★★CHARTER

“Keeping the galley organised at SCVD meant planning a charcuterie board and fresh bread for 2 guests with a small galley worktop in mind. The Galley Girls kept the main courses separate from the finishing elements, which gave us control over the final presentation. With VIP flight catering, careful attention to written menu details matters as much to our crew as the menu itself. It made a difference to have the crew provisions ready without cluttering the galley work area during preparation.”

Juan T. | Charter operator

Gulfstream G450

Before you order at SCVDAsked by crews

How much does private jet catering cost for a Valdivia departure in the rainy season?+

Weather windows decide departures from Pichoy, and they decide packaging too. A rainy-season order adds sealed trays and a second bag for sauces; a clear-season order saves that. Beyond that, seafood, lamb and local cheese lift the price, and bread, kuchen and fruit lower it. Quotes are built per menu and per headcount.

What lead time do you need for the way back when ordering a return leg from Valdivia?+

Lead time is easiest when the plan is already set: the slot at Pichoy, the number on board, the diet. A return leg ordered from here usually rides on those same details, which saves a round of questions. Last-minute orders are handled, though produce like fresh shellfish may be swapped for something equivalent.

What happens with customs for catering on a night or early-morning departure from Pichoy?+

Chile's agricultural authority controls what comes in from abroad, and fresh fruit, dairy and meat often have to be declared. A catering order from Valdivia is local, so there is little to clear on departure; the issue arises on arrival elsewhere. For a night slot, we hand over sealed, labelled boxes at the aircraft so the handling agent can show them if asked.

Can you bring food to the aircraft through the handling agent at Valdivia?+

The handling agent at SCVD is the key: they confirm who can go airside, what ID is needed and where the vehicle stops. We coordinate in advance, so the crew sees one handover rather than three. Bring your own food and the same rules apply, which is why most flight departments simply order from us.

Is catering part of a charter for a short repositioning flight into Valdivia with an empty cabin?+

No, and the empty cabin changes nothing. Catering is its own order, whether the cabin is full or empty. For a hop into Pichoy, the useful step is to tell us when the passengers will board, so the meal is ready for that departure.