Catering to your aircraft in Carepa.
SKLC is Urabá, hot and green, with one agent and a short apron. We prepare for that heat and hand the food over where your aircraft stands, crew-written, sealed, labelled by seat.
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.
Antioquía Department is not Medellín's mountain plate: around Carepa the table is Urabá, hot, fruit-heavy and Caribbean in its reach. A private jet menu for SKLC draws on banana and plantain, pineapple, passion fruit, lulo and borojó, with fish and shrimp from the Gulf of Urabá. The inflight menu has to respect the heat: ceviche travels chilled, arepas de choclo are best re-plated warm, and fruit is cut late and kept apart. Private jet food from this region is local specialities treated as galley problems, solved in the packing, never improvised on board.
In Carepa, private jet food means what the Urabá plain grows and the gulf yields. Local specialities such as patacones, fried fish with coconut rice, and tropical fruit platters become an inflight menu that holds in a drawer. The Antioquía Department kitchen adds sancocho de pescado and bandeja-style plates, each packed with sauce apart and the chilled elements separate, so a private jet menu for APO reads like the coast, not like a generic hotel buffet.
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.
Carepa's SKLC (APO) is a quiet Antioquía airstrip serving the Urabá coast, so private jet catering is ordered around heat, rain and a small ramp rather than a busy terminal. Business aviation catering and executive jet catering for this field lean on tropical fruit, fresh fish and chilled service. Diplomatic flight catering and cabin crew meals are handled with the same discipline, to the aircraft, by former VIP flight attendants.
Most Carepa trips are small cabins heading in or out of Urabá. Corporate jet catering and business jet catering start from the aircraft type; a private jet chef builds a bespoke menu, VIP flight catering stays restrained, and charter flight catering and luxury inflight catering are packed to the galley's oven and drawers.
Government flight catering at APO is rare and quiet. Head of state flight catering and state visit aircraft catering mean protocol-cleared menus, named staff and traceable ingredients; VIP aviation catering is handled with discretion, sealed and checked before the agent takes it to the apron.
Around Carepa the hidden allergens are coconut milk in rice and stews, peanut in snack mixes, shellfish in the gulf dishes and wheat in empanada dough. Kosher, halal, vegan, gluten free and allergen free meals are cooked on a separate board and boxed apart; special meals and kids meals follow the same procedure, written for the galley you actually have.
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.
During long Urabá waits, crew catering matters. Order crew meals with the trip: flight crew meals and crew meal boxes labelled CREW, cockpit meals that eat one-handed, pilot meals cooked on a different board, and different meals for pilots if policy requires. Billed on request, like any order.
FBO catering at SKLC is delivered where the aircraft stands. Catering delivery to the FBO goes through your handling agent, who opens the apron; the general aviation terminal is the point of contact, and ground handling catering is agreed before the slot. Handling agent catering stays simple on a field this size.
Antonio Roldán Betancur is a small Urabá field, so the aircraft decides the loading: a light jet takes boxes through the cabin door, a larger cabin may need a high loader your handling agent arranges. Galley catering is packed to the aircraft's ovens and drawers, and airside catering delivery reaches the apron through the agent. Aircraft provisioning for APO is agreed with the type and tail before the slot.
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.
Antonio Roldán Betancur is a small airport serving Carepa and the Urabá banana region. Airport catering here is simple: general aviation traffic, one agent, one ramp, FBO services and ground handling services that expect crews to send tail and slot ahead.
For business aviation hub traffic, Carepa is a niche stop. Inflight catering, in-flight catering and aviation catering follow the aircraft; business aviation catering and executive jet catering handle small cabins, diplomatic flight catering needs protocol, and cabin crew meals are ordered on request.
Colombian food-import rules favour in-country sourcing, so catering for APO is prepared locally. Customs check what boards on international departures; sealed, labelled trays and a clear list for the handling agent keep the process quiet.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 5 guests, but a changing departure schedule also had to be considered when organising a breakfast basket with individual preserves at APO. The meal organisation stood out more than any sales pitch about business aviation catering. The breakfast portions came from The Galley Girls in stackable containers, with a packing list that matched the contents. I could hand the snack boxes to a colleague with a short explanation instead of unpacking the whole order.”
“Good preparation made the difference at Antonio Roldán Betancur Airport, where 11 guests expected a breakfast basket with individual preserves despite a small galley worktop. My main takeaway from this jet catering order was the practical approach to meal organisation. I wanted clear identification on the sandwiches; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the fruit plates at a glance instead of lifting lids just to establish what belonged to each service.”
“Before our guests boarded at SKLC, we needed smoked salmon bagels and sliced fruit divided into 8 portions suitable for a family lunch request. I needed the side dishes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The snack boxes remained as originally requested, which was reassuring when we checked the latest version with operations. For our team, the strongest part of their VIP flight catering was how they handled portion planning.”
Rain windows over Urabá change what we pack: heat-tolerant Colombian dishes cost one thing, delicate seafood another. Private jet catering at SKLC is quoted per menu, after you tell us the aircraft, the seats and when you expect to leave between showers.
At Antonio Roldán Betancur there is one ramp and one agent to coordinate. That keeps ordering simple: send the slot, we confirm access with the handling agent, and a late change is treated as normal work, not an exception.
Customs on a Colombian departure care about what is declared, so a changing passenger count means an updated list. We label by seat, seal each tray, and send the revised list to you and your handling agent.
Between legs the crew has little to do and nowhere to buy lunch near the ramp. You can bring food, but cleared, sealed crew meals are easier at customs, and we pack different meals for pilots when the operator asks.
Don't assume food travels with the aircraft price: it doesn't. Catering for SKLC is a separate order, invoiced separately. Customs in Colombia also check imported provisions, so local preparation keeps the arrival simple.
Tail, pax and diets — a flight attendant takes it from there, day or night.
