Catering to your aircraft in Punta Arenas.
At SCCI the weather writes the schedule, so catering for Punta Arenas is built to wait with the aircraft. Patagonian lamb, hake and king crab, packed for your galley and remitted at the FBO.
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 cooking is built on cold water and wide pasture. A private jet menu for Punta Arenas starts with Patagonian lamb, the regional signature, usually cooked slow and carved per passenger, then packed with its sauce in a separate pot so it survives the galley oven. Our inflight menu draws on the Strait itself: king crab (centolla), hake (merluza austral) and sea urchin where the season allows.
Private jet food here also means calafate, the dark Patagonian berry that turns up in tarts, jams and sauces. We pack it as a cold dessert or a sauce apart, never mixed with hot items. Local specialities travel better when each one is described by how it finishes in the cabin: oven, chilled, or re-plated cold. For Punta Arenas, the Magallanes Region gives the menu its identity, and we keep portions sized to the seat plan you send.
If the guest wants something simple, a cold seafood plate or a lamb sandwich on local bread works at altitude and in turbulence alike. Ask for the local table and we write it around your galley, not around a generic list.
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.
Wind decides the day at Punta Arenas, and the galley has to be ready for a ramp that can change in an afternoon. Private jet catering at SCCI is built for crews flying Antarctic support, expedition and fishing-sector trips: Patagonian lamb, hake and king crab packed for the oven you actually have, and cabin crew meals boxed apart from the guest trays. Inflight catering here leans on cold platters that keep through a holding pattern, while in-flight catering for a longer sector brings hot dishes finished in the oven. Aviation catering for business aviation catering sectors and executive jet catering trips is agreed with your handling agent, and diplomatic flight catering follows protocol before anything is cooked.
Business jet catering at Punta Arenas serves corporate jet catering, VIP flight catering and charter flight catering trips heading to the Strait and beyond. A private jet chef writes a bespoke menu around Magallanes lamb and shellfish, and luxury inflight catering is packed to the galley you actually have.
Government flight catering at Punta Arenas follows protocol first. Head of state flight catering and VIP aviation catering are cleared by the protocol office before anything is cooked, and state visit aircraft catering is packed sealed, with a named team and full traceability.
Dietary requests in Magallanes meet local bread, shellfish and lamb, so allergens hide in different places than elsewhere. Kosher, halal, vegan, gluten free, allergen free and kids meals are prepared apart, sealed and labelled by seat number, and special meals follow the restriction you send for each guest.
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.
On a long southbound rotation, crew meals matter. We pack flight crew meals, pilot meals and crew catering as a separate order on request, invoiced as usual. Cockpit meals travel in crew meal boxes labelled by role, and different meals for pilots are available when your operator requires them.
FBO catering at Punta Arenas is handed over at the aircraft or through your handling agent. Catering delivery to the FBO is coordinated with ground handling catering on the day, and the general aviation terminal gives your handling agent catering the access it needs.
The tail you send decides the whole load at PUQ. A light jet gets galley catering carried by hand to the door, trays stacked in the order the cabin uses them, while a wide-body or a heavy long-range type may call for a high loader at the cabin door. Airside catering delivery is agreed with your handling agent so the vehicle, the gate pass and the apron position line up. Aircraft provisioning for a long Antarctic sector is sized to the galley you actually have, and the wind on the ramp is part of the plan.
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.
SCCI is the gateway to the far south of Chile, and Punta Arenas sits where the Strait of Magellan meets the Antarctic supply line. General aviation traffic here is a mix of expedition crews, corporate arrivals and charter tails, so airport catering is planned around the ramp, the wind and the slot your handling agent confirms. FBO services and ground handling services decide how a galley order reaches the cabin door, and Punta Arenas works as a small business aviation hub for the whole Magallanes Region.
Business aviation traffic at Punta Arenas follows the season and the wind more than the clock. Inflight catering and in-flight catering are ordered for the sector you actually fly, with cold platters for the hold and hot dishes for the long leg. Aviation catering and business aviation catering draw on lamb, hake and king crab; executive jet catering follows the same brief, diplomatic flight catering is cleared by protocol before cooking, and cabin crew meals are packed apart from the guest trays. Crew meals are on request and invoiced as usual. FBO services here are small and personal, which makes the field a quiet business aviation hub for the far south.
Chile applies strict agricultural import rules to fresh meat, dairy and produce, and customs can inspect food on board at arrival. Ground handling services will tell you what the inspector expects, and FBO services can hold sealed items until the aircraft is cleared. We source local Magallanes products so the order moves through Punta Arenas without friction, and anything imported is flagged on the order before it is packed.
Average rating from the cabin crew and pilots we cater for.
“I wanted prawn salad and small fruit plates for 3 guests at SCCI, packed sensibly for a cabin team dealing with two separate meal services. We changed the quantities of salads, and The Galley Girls reflected the request in the final packing list. I appreciated the emphasis on galley preparation throughout the jet catering arrangements. The breakfast portions remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Nothing about the 6 guest order at PUQ called for excess complexity: just yoghurt pots and fresh berries and sensible planning for several individual meal preferences. For VIP flight catering, that attention to written menu details made the order noticeably easier to manage. With several people involved, The Galley Girls kept the breakfast portions and delivery arrangements together in a concise order update. The crew provisions went straight to the right colleague instead of circulating between several people during the turnaround.”
“Having 9 guests request roasted vegetable bowls with separate dressings at President Carlos Ibáñez International Airport meant planning the portions carefully while accounting for limited fridge space. With charter flight catering, careful attention to meal organisation matters as much to our crew as the menu itself. Instead of asking us to improvise, The Galley Girls explained how the snack boxes could be arranged during service. The sandwiches stayed together in one group, so another crew member could follow the same plating sequence.”
Prices move with the choices you make: a premium lamb rack versus a cold platter, six guests or twelve. We quote the actual order for PUQ, not a template.
Customs rules in Chile shape what we can pack. Local lamb, hake and berries move cleanly; imported items need more care. Last-minute orders are handled.
Food import into Chile follows strict agricultural rules. Your galley size shapes the order, so send the aircraft type and we work within the limits.
You can carry food in, but customs may inspect it and the weather may delay you. Local catering at the FBO sidesteps both.
Catering sits outside the charter contract. It is a separate order, invoiced separately, and we handle both legs if asked.
Tail, pax and diets — a flight attendant takes it from there, day or night.
