Catering to your aircraft in Leticia.
At Alfredo Vásquez Cobo, charters, expedition groups and government flights share one short apron under heavy tropical sun. Our crew-run kitchen packs for that heat, labels everything by seat and hands it to your FBO or handling agent in Leticia.
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.
Leticia is where Colombia meets Peru and Brazil on the Amazon, and the private jet menu for Leticia leans on the river. The inflight menu can carry pirarucu, the giant Amazon fish, served as a grilled fillet with plantain or cassava, and tucunaré or other river fish when the market has them. Local specialities here also include açaí and camu camu for juices and fruit plates, copoazú, and Amazon fruit such as arazá and umarí that rarely reach other galleys. Private jet food from the Amazonas Department is mostly fruit, fish and tubers, so it travels well chilled. For private jet platters we build tropical fruit boards with the river fruit sliced by the seat; gourmet inflight meals use pirarucu, rice with coconut and fried plantain; private jet snacks are cassava chips, brazil nuts and dried tropical fruit. Because Leticia has little cold chain on the ramp, every item is packed to sit sealed and chilled until service, with sauces apart and a clear line between the fish dishes and anything for a guest with a fish allergy.
The private jet menu for Amazonas Department is shaped by what the river and the forest give. Pirarucu is the headline fish, sold fresh in Leticia, and it reaches the aircraft as a hot fillet or a chilled salad. The inflight menu also takes in plantain, cassava, yuca and fruit that is hard to find outside the Amazon: açaí, arazá, copoazú and camu camu. Private jet food from here is honest and tropical rather than formal, and those local specialities suit a guest who flew to Leticia for the jungle. Private jet platters are fruit and cheese boards cut for the cabin; gourmet inflight meals are fish with coconut rice, hearts of palm salad and cooked greens; private jet snacks are brazil nuts, cassava crisps and fresh Amazon fruit. In Leticia's heat everything chilled is packed sealed, hot dishes carry an oven label, and sauces travel apart so the fruit and the fish never share a surface.
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.
Leticia sits at the southern tip of Colombia on the Amazon, and Alfredo Vásquez Cobo International (SKLT / LET) has one paved runway and a small apron cut out of rainforest. Private jet catering here is built around heat, humidity and a ramp with no shade. For a galley that has to arrive intact, the crew gets inflight catering packed for the tropics, aviation catering handed to the FBO, and diplomatic flight catering when a delegation lands. Business aviation catering and executive jet catering follow the same rule at SKLT: cold stays sealed, hot stays labelled, and cabin crew meals are boxed separately.
Business jet catering at Leticia usually serves expedition charters and small corporate groups heading into the Amazon. Corporate jet catering and VIP flight catering here lean on river fish, fruit and tubers, and a private jet chef can write a bespoke menu around them. Charter flight catering and luxury inflight catering for LET are packed for a small galley, with hot dishes kept apart from chilled ones.
When a state delegation flies into Alfredo Vásquez Cobo, the catering is handled by a small, named team with discretion. Government flight catering and head of state flight catering at LET are cleared by protocol, VIP aviation catering is sealed and labelled, and state visit aircraft catering is documented so nothing in the galley is a surprise.
At Leticia the kitchen works from fish, plantain, cassava and fruit, so allergen control starts with the fish: every river-fish dish is cooked and boxed apart from vegan and fish-allergy meals, on a separate board. Kosher and halal meals travel sealed in their own packaging and are handed over closed. Gluten free is easy here, since cassava and rice carry most of the menu, and kids meals are mild plantain and rice plates. Special meals are marked by seat number, and the allergen-free ones are boxed apart from the guest trays.
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.
At SKLT the crew often waits through a long ground stop in the heat, so crew meals need to hold up. We pack flight crew meals and pilot meals in labelled crew meal boxes, ordered on request and invoiced like the rest. Crew catering for cockpit meals is built to be eaten quickly, different meals for pilots can be arranged, and cabin crew meals come separate from the passenger service.
At Alfredo Vásquez Cobo the order is handed over at the FBO, which here means the general aviation terminal beside the single apron. FBO catering for SKLT is arranged with your handling agent, who clears ramp access, so catering delivery to the aircraft goes through them. Ground handling catering and handling agent catering in Leticia are one order: we pack and label, they carry it out to the cabin door.
Leticia's apron is small, so the aircraft type decides how the galley catering is loaded. Smaller jets take airside catering delivery by hand through the cabin door, while larger aircraft such as an Airbus or Boeing business jet may need a high loader brought out by the ground handler. Tell us the type and we plan the aircraft provisioning around its door height and the galley you have, with hot containers and chilled boxes kept apart for the tropical 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.
Alfredo Vásquez Cobo International Airport is the only way in and out of Leticia, a town on the Amazon where Colombia, Peru and Brazil meet, with no road to the rest of the country. One runway sits at roughly 277 feet elevation. Airport catering here serves general aviation, and ground handling services on the apron are small and personal, which suits a hand-carried galley order.
As a business aviation hub, Leticia is modest: expedition charters, eco-lodge guests and official visits rather than daily traffic. Inflight catering and in-flight catering are packed against humidity, aviation catering is carried by hand, and business aviation catering is ordered through your handling agent. Executive jet catering and diplomatic flight catering follow protocol, and cabin crew meals and crew meals travel in their own boxes. FBO services and ground handling services are limited, so we plan the handover with the terminal beforehand.
Leticia is a border airport with Peru and Brazil, so Colombian customs and agricultural inspectors look closely at fresh fish, fruit and meat on international arrivals. Anything unsealed or unlabelled may be questioned or removed. Your handling agent manages clearance through the ground handling services at the terminal, and we pack sealed, labelled boxes so the inspector can read the contents. In a business aviation hub this small, a clean paper trail matters more than speed.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at LET, the next request was herb chicken with a quinoa salad for 3 guests, with two separate meal services to work around. The Galley Girls used a readable packing list for the canapés, which helped when two colleagues checked the order together. Keeping the sauces identifiable helped the colleague taking over service understand the order without another long explanation. I want an aviation catering company to understand written menu details, and this order gave us a useful starting point.”
“Keeping the galley organised at Alfredo Vásquez Cobo International Airport meant planning mini sandwiches and individual desserts for 7 guests with a late menu amendment in mind. The side dishes came from The Galley Girls in divided catering boxes, with a packing list that matched the contents. We placed the crew provisions in their planned storage area without first having to reorganise all the catering boxes. When comparing aviation catering companies, I would look closely at storage requirements after this experience.”
“Rather than an elaborate service at SKLT, our 7 guests wanted fresh fruit and breakfast pastries, organised sensibly around limited fridge space. I asked The Galley Girls to review the side dishes quantities against the passenger brief, and the proposed portions made sense. Our brief for flight catering was met with a sensible plan for written menu details. The quantities of main courses matched our service plan, leaving us comfortable with the order before the final briefing.”
A delegation landing at Alfredo Vásquez Cobo is priced from what is actually loaded: how many guests, how many courses, fish or no fish. Amazon fruit and plantain keep a plate affordable, while a formal multi-course menu costs more. That is how private jet catering cost works at SKLT; send the brief and we quote it.
On a short turnaround, lead time here is decided by the slot rather than a rule. We note the departure slot at LET, pick dishes that finish in the oven or stay cold, and arrange the handover with your handling agent. Last-minute orders are handled, so a late change to the manifest is not a problem.
At Leticia, customs and food are linked by aircraft type: a small jet's galley carries little, a large cabin carries a full service, and any fresh produce is checked by the authorities. Your handling agent manages clearance at LET; we deliver sealed, labelled boxes so the inspector can read what is inside.
A night or dawn departure from SKLT is when a prepared order helps most. Home-packed food can be questioned at customs and does not cope well with Amazon humidity, so most operators order from us. We are available 24/7 and deliver to your handling agent.
On a long leg out of SKLT, remember that a private jet charter does not include catering: you order and are invoiced for it separately. With two services on board we deliver two labelled sets, one for each meal, in the right order for the crew.
Tail, pax and diets — a flight attendant takes it from there, day or night.
