Catering to your aircraft in Cali.
Afternoon storms over the valley and a fast turnaround at SKCL mean the galley has to be ready before the slot moves. We cook and pack for your aircraft, and you re-plate and serve.
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.
A Cali private jet menu begins with what the Valle del Cauca grows: lulo, mango, mandarin, passion fruit, pineapple. Cut and chilled, they anchor the inflight menu for breakfast and for the long afternoon sector, with no imported garnish to explain at customs.
Private jet food from Cali can be proudly regional: sancocho in its own pot, aborrajados, empanadas vallecaucanas, pandebono and arepas de choclo with fresh cheese. They are local specialities that survive a drawer and finish in a small oven without drama.
Dessert in Cali is a short, good list: manjar blanco, brevas con arequipe, cholado fruit with syrup packed apart. Guests who want savoury choose ceviche de camaron, served chilled, or fried fish with coconut rice from the Pacific side of Valle del Cauca Department.
When the sector is long, the private jet menu from SKCL favours dishes that hold their shape: aji-marinated grilled chicken, coconut rice, avocado salad, plantain chips. Everything is cooked and packed for the aircraft's real galley and labelled by seat.
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.
Cali sits in a high valley, and the fruit that comes off its farms is the first thing a galley here should use. Private jet catering at Alfonso Bonilla Aragon (SKCL / CLO) starts from that produce: lulo, mango, papaya, passion fruit, then arepas and empanadas built to survive a drawer. Inflight catering for the cabin and cabin crew meals for the flight deck are ordered together, with in-flight catering notes written per seat. Aviation catering here works around the handling agent and the ramp; business aviation catering and executive jet catering both follow the same plane-side handover, and diplomatic flight catering is cleared by protocol before any pan is lit.
Business jet catering at Cali means a short brief: guests, aircraft, slot. Corporate jet catering and VIP flight catering are built around valley fruit, cheese arepas and a private jet chef's choice of one hot course. Charter flight catering for a repositioning leg is lighter; luxury inflight catering for a long sector adds a bespoke menu with local dessert. Everything is invoiced separately from the charter.
Government flight catering through Cali is cleared by protocol before anything is cooked. Head of state flight catering uses a named team, sealed trays and a traceable kitchen. VIP aviation catering is discreet, and state visit aircraft catering is confirmed with the delegation's office, not on the ramp.
Special meals at Cali start with the kitchen, not the label: where cheese, peanut, shellfish and corn flour hide in local dishes, and how a kosher or halal meal stays sealed until the guest opens it. Vegan, gluten free, allergen free and kids meals are each built on a clean board with their own utensils, marked by seat number, and handed to the galley with the guest list.
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 at Cali are ordered with the flight and are on request, invoiced like the rest. Flight crew meals for the captain and first officer are different dishes, so pilot meals never match. Crew catering is packed as cockpit meals that can be eaten one-handed, in crew meal boxes labelled by seat. If policy requires it, we pack different meals for pilots with separate cutlery. Cabin crew meals ride in their own box.
FBO catering at Cali is handed over at the aircraft or at the FBO, depending on your slot. Catering delivery to the FBO goes through the general aviation terminal's access, and your handling agent coordinates ground handling catering with the apron. Handling agent catering is the same routine: one gate, one handover, one name on the paperwork.
At Alfonso Bonilla Aragon, the aircraft type decides how the galley is loaded: a light jet takes carts and boxes through a low door by hand, while a larger cabin may need a high loader at the door. Galley catering is packed to the aircraft's real oven and drawers, and airside catering delivery follows the handling agent's access to the apron. Aircraft provisioning for a heavier jet is agreed before the slot, so the loading order is simple on the ramp.
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.
Alfonso Bonilla Aragon is Cali's international airport and sits at about 3,162 feet in the Valle del Cauca. Airport catering here serves the general aviation ramp and the business aviation flights that come for sugar, industry and events. FBO services and ground handling services are available for private aircraft.
Cali is a business aviation hub for the southwest of Colombia, and the cabin gets inflight catering and in-flight catering built from local produce. Aviation catering and business aviation catering run on the same plane-side routine; executive jet catering follows it. Diplomatic flight catering is cleared by protocol, and cabin crew meals are packed on request.
Arriving food in Colombia faces agricultural checks on fresh products. Local catering sidesteps them, and the handling agent advises on what can stay on board for the next leg.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at SKCL meant planning fresh fruit and breakfast pastries for 8 guests with several individual meal preferences in mind. My main takeaway from this in-flight catering order was the practical approach to catering handover. The crew provisions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the canapés without searching through every box, a small detail that mattered during the final cabin checks.”
“Our priority at CLO was fresh fruit and breakfast pastries for 11 passengers, with a tight boarding window shaping the service plan. The packing arrangement stood out more than any sales pitch about vip inflight catering. The Galley Girls gave us an update on the canapés before the handover, which helped us organise the cabin checks. The breakfast portions went straight to the right colleague instead of circulating between several people during the turnaround.”
“Nothing about the 8 guest order at Alfonso Bonilla Aragon International Airport called for excess complexity: just poached fish with steamed rice and sensible planning for several individual meal preferences. The Galley Girls talked through the quantities of canapés with us before confirmation, rather than leaving us to guess the portions. It was useful to see the fruit plates listed separately when checking how much space the complete order would require. This experience of private jet catering gave us a useful reference for managing catering handover on another departure.”
Local produce in Cali is the cheapest way to make a menu feel special: mango, papaya, pandebono. Premium proteins add to it. Every quote is built for your guest count and invoiced separately.
Flexible by design: Cali's storm window can change departure plans, and we follow. Send tail, slot and headcount; last-minute orders are handled and the handover follows the aircraft.
The handling agent is the key: airside access at SKCL goes through them, and they also tell us what customs expects on fresh food. We pack accordingly and label clearly.
You may carry food, but fresh produce and meat face customs checks at Cali. Ordering from us avoids that, and a passenger count that changes at the last minute is simply re-portioned before the handover.
No. Catering is not part of the charter: you order it separately and it is invoiced on its own. A crew sitting out a long wait on the ground still has to eat, so crew meals are packed on request, in boxes marked by seat, and billed as part of that order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
