Catering to your aircraft in Coyhaique.
Coyhaique is a small field in big country, and the food has to survive a delayed slot. We pack Aysén lamb, trout and calafate sweets for the galley you have, delivered 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.
Aysén is cattle, sheep and cold water, and the private jet menu for Coyhaique follows it. Patagonian lamb is the anchor of any inflight menu from this region: slow-roasted leg, carved cold for the drawer, or racks finished in the aircraft oven with the sauce in its own pot. River and lake trout, and salmon from the southern fjords, make light private jet food that travels chilled and is re-plated in the cabin.
Local specialities that survive a galley: calafate berry in a sauce or a small tart, rosehip jam from the Patagonian valleys, smoked trout, honey from the region, and rustic bread for the board. Our private jet platters are cut per passenger. Gourmet inflight meals for a Coyhaique departure lean on lamb, trout and root vegetables, and private jet snacks stay simple: dried fruit, local cheese, calafate sweets. Every one of these local specialities is labelled by seat number and restriction.
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.
Coyhaique's small field, GXQ on the boarding card and SCCY in the flight plan, serves business aviation heading south into Patagonia. Private jet catering here means food that holds through a weather hold: business aviation catering with local lamb and trout, executive jet catering for small cabins, diplomatic flight catering when a delegation lands, and cabin crew meals boxed separately.
Business jet catering at Coyhaique usually serves small cabins heading to fishing lodges and remote estates in Aysén. Corporate jet catering and VIP flight catering here are built around what the galley can finish: charter flight catering with lamb carved cold, trout plated, luxury inflight catering with calafate desserts. A private jet chef writes a bespoke menu once we know the tail and the seat count.
A state visit aircraft landing at Teniente Vidal is catered through the protocol office, not the kitchen. State visit aircraft catering here follows the same chain as government flight catering and head of state flight catering: every dish sealed, labelled and documented before it leaves the kitchen. VIP aviation catering travels in its own boxes, apart from crew food, and is handed to the handling agent at the aircraft.
In Aysén, lamb stews and fish dishes often carry flour, cream and butter. Special meals, kosher, halal, vegan, gluten free and allergen free, are prepared on a separate board and sealed by seat number, and kids meals follow the same procedure.
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.
A weather hold at Teniente Vidal means the crew eats where it can. Crew meals, flight crew meals and pilot meals are ordered on request and billed separately. Cockpit meals stay one-handed, crew meal boxes are labelled CREW, and crew catering can include different meals for pilots so captain and first officer never share a dish. Cabin crew meals pack with the same care.
FBO catering at Coyhaique means catering delivery to the FBO, where your handling agent opens the door. The general aviation terminal at Teniente Vidal is small, so ground handling catering is simple: we hand over at the aircraft on your slot, coordinated through your handling agent catering contact.
Most aircraft at SCCY are loaded by hand through the main door. When a larger type lands, airside catering delivery may call for a high loader. Galley catering and aircraft provisioning are planned from the aircraft type before we pack.
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.
Coyhaique's airfield, SCCY or GXQ, is the gateway to Aysén. Airport catering at Teniente Vidal supports aircraft heading toward the lakes, glaciers and fjords of Patagonia.
Business aviation catering at Teniente Vidal fits a quiet field with weather-driven schedules. Inflight catering and in-flight catering here mean food that waits well. Aviation catering for executive jet catering clients is cooked for small galleys, diplomatic flight catering follows protocol, and cabin crew meals are packed for long ground waits. General aviation traffic and FBO services keep ground handling services simple, a small business aviation hub.
Customs at Coyhaique follow Chile's strict agricultural rules, so food brought from abroad can be held. Local sourcing avoids that, and every box leaves with its contents listed for inspection.
Average rating from the cabin crew and pilots we cater for.
“An order of a breakfast basket with individual preserves for 6 people at GXQ had to be organised around a tight boarding window. I wanted clear identification on the starters; The Galley Girls made the packing arrangement easy to compare with the order. The crew briefing stood out more than any sales pitch about private jet menu. I found the desserts without searching through every box, a small detail that mattered during the final cabin checks.”
“Service planning came first at Teniente Vidal Airport, with 7 passengers choosing a cold lunch with cheese and fruit and a family lunch request influencing our preparation. I want a private jet chef to understand galley preparation, and this order gave us a useful starting point. The Galley Girls kept the side dishes separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the desserts ready without cluttering the galley work area during preparation.”
“Small packing details became important at SCCY: our 6 passengers wanted herb chicken with a quinoa salad, and we had a family lunch request. The order made in flight catering feel manageable because the portion planning had been considered beforehand. We discussed the dimensions before confirming; The Galley Girls grouped the fruit plates into sealed meal containers that were easy to handle. I could hand the starters to a colleague with a short explanation instead of unpacking the whole order.”
Think of two services as two menus: a morning board and an evening hot plate, each with its own components. Lamb or salmon pushes the cost up, local vegetables and trout keep it lower. Price is set per menu, quoted before the slot.
What makes an order simple at SCCY is a menu built in modular portions, so one more or one fewer seat is a small change. Last-minute orders are handled. Phone or email us with the final count.
A government flight into Coyhaique runs into Chile's agricultural rules: foreign meat, fruit and dairy are restricted. That is why we source locally and pack here. For diplomatic flight catering we sealed-label every dish and keep the paperwork ready for the customs officer.
Passengers can bring food, though customs in Chile may stop fresh meat, fruit or dairy. For a kosher, halal or allergen request, we prepare it separately, seal it and mark the seat, so nobody opens the wrong tray.
Food is not bundled into the charter. If duty time stretches the stop at SCCY, tell us and we add crew meals on request, sealed and labelled CREW, handled as its own line on the invoice.
Tail, pax and diets — a flight attendant takes it from there, day or night.
