Catering to your aircraft in Viña del Mar.
A small field at 461 ft, SCVM has a seasonal rhythm: quiet in winter, busy from December. Crew meals and passenger meals come from the Valparaíso Region and are packed for your galley.
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.
The Valparaíso Region gives a private jet menu from the Pacific and from the valleys behind the coast. Our private jet menu for Viña del Mar leans on congrio, reineta and merluza, shellfish from the Chilean coast, avocado from the inland valleys, and wine from Casablanca. The inflight menu keeps these local specialities in a form that travels: ceviche stays chilled and plated cold, pastel de choclo goes into the oven, pebre and sauces travel apart. Private jet food from Viña del Mar is chosen for the galley it will meet, not for the menu card. Private jet platters, gourmet inflight meals and private jet snacks all come from this same local table.
Local specialities in the Valparaíso Region start at the sea. For a private jet menu at Viña del Mar we build the inflight menu around congrio, sea bass, machas, locos where permitted, and the avocado and tomatoes of the nearby valleys. This private jet food travels well when it is packed by logic: raw and cured seafood chilled, baked dishes sent for the oven, pebre and lemon on the side. Private jet platters are sliced per seat, gourmet inflight meals are plated in the galley, and private jet snacks (empanadas, nuts, dried fruit) fill the cabin for the leg back to Santiago or on to Europe.
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.
Viña del Mar Airport sits at 461 ft in the Valparaíso Region, a small field that fills up with business aviation in the southern summer, when Santiago traffic heads for the coast. Private jet catering here is built around Pacific fish, Chilean produce and the galley of the aircraft on the ramp. Inflight catering, in-flight catering and aviation catering for SCVM follow the same method: cooked and packed for your galley, handed over at the FBO. Business aviation catering and executive jet catering orders are written against the headcount and the departure slot. Diplomatic flight catering and cabin crew meals go through the same order, invoiced separately from the charter.
A typical business jet at Viña del Mar carries four to eight passengers from Santiago or abroad, with a light galley and a short stay. Business jet catering and corporate jet catering here favour cold dishes that keep well, and a private jet chef can add a hot course from the oven. VIP flight catering, charter flight catering and luxury inflight catering all follow the same bespoke menu, written for the headcount and the slot at SCVM.
When an official aircraft lands at SCVM, government flight catering is coordinated with the protocol office, not just the kitchen. Head of state flight catering, VIP aviation catering and state visit aircraft catering use the same discreet team, with ingredients traced and menus approved in advance.
Special meals at Viña del Mar are written around the Chilean kitchen, where allergens hide in more places than the menu shows: shellfish in sauces and stocks, nuts in desserts, gluten in the breading of fried fish. Kosher, halal, vegan and gluten free orders get their own preparation and a labelled box. Allergen free and kids meals are marked by seat, and special meals reach the galley sealed. Tell us the restriction when you order and we plan the dish around it.
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 request, and billed as its own line like any other order, the crew meals for SCVM follow the aircraft rather than the passenger list. Flight crew meals and pilot meals are packed to be eaten with one hand, labelled CREW, in crew meal boxes. Crew catering at SCVM can include different meals for pilots, which keeps captain and first officer on separate dishes. Cockpit meals travel in their own box, away from passenger trays, and cabin crew meals can be added for the cabin team.
FBO catering at Viña del Mar is a handover at the general aviation terminal or the ramp, to your handling agent or the crew. Catering delivery to the FBO is arranged on your slot, with ground handling catering and handling agent catering coordinated so the boxes reach the aircraft.
Viña del Mar is a small field, and the aircraft on the ramp decides how the galley catering is loaded: a light jet takes its boxes by hand through the door, a larger cabin may need a high loader arranged with the handling agent. Airside catering delivery at SCVM follows the apron rules of the airport and the escort of the handling agent. Aircraft provisioning is planned around the galley you actually have: oven, drawer, chiller, and the space for a trolley or none.
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.
Viña del Mar Airport serves the Valparaíso Region from a small field at 461 ft. Airport catering here supports general aviation and FBO services with ground handling services for jets arriving from Santiago and abroad, a modest business aviation hub on the Pacific coast.
Inflight catering and in-flight catering at Viña del Mar follow the seasons: seafood in winter, fruit and cold plates in summer. Aviation catering and business aviation catering serve owners and charter clients, while executive jet catering, diplomatic flight catering and cabin crew meals can be added to any order.
Chile controls the import of fresh food through its agricultural service, and rules apply to fruit, meat, dairy and seeds arriving on international flights. For your order, that means local food packed in Chile is the simplest choice, with the handover coordinated with your handling agent.
Average rating from the cabin crew and pilots we cater for.
“On this departure from SCVM, 7 passengers had chosen herb chicken with a quinoa salad, and several individual meal preferences needed to be reflected in the order. With private jet catering, careful attention to crew briefing matters as much to our crew as the menu itself. We discussed the dimensions before confirming; The Galley Girls grouped the breakfast portions into clearly marked packs that were easy to handle. We placed the snack boxes in their planned storage area without first having to reorganise all the catering boxes.”
“Menu approval at KNA covered grilled salmon with a lemon dressing for 6 guests, leaving us to organise the service around a tight boarding window. The Galley Girls gave us an update on the desserts before the handover, which helped us organise the cabin checks. The starters went straight to the right colleague instead of circulating between several people during the turnaround. I would discuss private jet catering services with them again, especially when written menu details needs careful coordination.”
“Several practical details needed attention at Viña del Mar Airport, with mushroom risotto and a green salad requested for 6 guests and two separate meal services to accommodate. The confirmation from The Galley Girls showed the main courses clearly enough for us to check the planned service quantities. The quantities of side dishes matched our service plan, leaving us comfortable with the order before the final briefing. I want a private jet catering company to understand meal organisation, and this order gave us a useful starting point.”
A request for kosher, halal or allergen-free meals changes the cost because the kitchen cooks them apart and seals them. Fresh Pacific fish and shellfish also move the figure. We quote per order and invoice it as a separate line from the flight.
Lead time here depends on the menu and on customs more than on the crew's wait. Seasonal Pacific seafood is easy; imported items take longer to arrange. Tell us how long the crew expects to wait and we shape the order. Last-minute orders are handled.
A short turnaround at SCVM needs a clear customs picture. Chile restricts many fresh foods entering the country, so we recommend using local produce. We hand over to the handling agent on your slot, and the paperwork stays simple.
It is possible, but it is simpler not to. The customs rules on fresh food are firm. A local menu with one regional product, such as merquén on grilled fish or sea urchin in season, gives you the taste of the coast without declaring anything.
No: charter and catering are two separate things, each with its own invoice. In Chile the agricultural rules are strict, so a local menu built around Pacific seafood and valley produce avoids customs trouble.
Tail, pax and diets — a flight attendant takes it from there, day or night.
