Catering to your aircraft in Magangué.
A flight into SKMG usually means humid air and a short stop on the Magdalena. Private jet catering from here is built for the drawer: coastal dishes that hold, labelled by seat, handed over at the aircraft.
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.
Bolívar Department is Caribbean-lowland country, and the Magdalena shapes every private jet menu we write for Magangué. Local specialities start with the river: bocachico, a bony, sweet freshwater fish usually fried whole or sudado in a coconut-free tomato broth, and bagre, which we fillet and pack boneless for a private jet food service. Cold platters carry queso costeño, hogao, patacones and fresh mango, papaya and guanábana. Because heat and humidity are constant, the inflight menu leans on dishes that survive a drawer: arroz con coco, yuca, plantain, grilled meats with the sauce apart. Private jet platters, gourmet inflight meals and private jet snacks are built from the same local specialities, each labelled by seat and restriction for the Bolívar Department rotation.
Magangué is a river junction, and its kitchen shows it. For private jet menu work around Bolívar Department we pull from the Mompox corridor: fried bocachico, mote de queso, arroz de lisa, carne de res in hogao. An inflight menu here cannot ignore the climate, so frying and glazing are done to hold in a warm cabin, and every sauce travels apart. Private jet food includes fruit plates of mango, mamoncillo and tamarind, plus patacones and bollo limpio as private jet snacks. Our private jet platters and gourmet inflight meals follow these local specialities, packed to be plated from a galley drawer on arrival from Magangué.
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.
Baracoa Airport sits on the flat, humid floodplain of the Magdalena at Magangué, and a hot, wet arrival changes what a galley should carry: private jet catering here leans on fish and plantain that hold their shape, packed for a drawer and an oven rather than a kitchen. Crew on inflight catering or aviation catering trips into Bolívar Department get plated dishes, chilled sides and sauce apart. Business aviation catering and executive jet catering orders are written per tail, diplomatic flight catering follows protocol, and cabin crew meals are ordered as the rest.
Business jet catering at Baracoa serves corporate and executive trips into the Magdalena region, often small aircraft with a single oven. Corporate jet catering, VIP flight catering and charter flight catering orders are built per tail, with luxury inflight catering style plating, and a private jet chef writes a bespoke menu around local fish and fruit.
Government flight catering at SKMG is cleared by the protocol office before anything is cooked. Head of state flight catering and VIP aviation catering keep traceable sourcing, a named team and discretion, and state visit aircraft catering is built to the delegation's rules.
Coastal Colombian cooking hides fish stock, coconut and nuts in sauces, so we verify each component. Special meals such as kosher, halal, vegan, gluten free, allergen free and kids meals are sealed and marked by restriction.
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 a Magangué rotation, a crew has little time on the ground, so crew meals come boxed. Flight crew meals and pilot meals suit eating between checks, crew catering is a separate order, cockpit meals are packed for a jumpseat, crew meal boxes are easy to stow, and different meals for pilots are prepared on request.
FBO catering at Baracoa means a handover at the aircraft, coordinated with your handling agent. Catering delivery to the FBO or the general aviation terminal is set to your slot, and ground handling catering and handling agent catering are agreed by phone or email before the run.
Most aircraft at SKMG sit low, so loading is simple. Galley catering is passed through the door, airside catering delivery is walked across the apron, and aircraft provisioning follows the type's galley.
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.
SKMG sits on flat floodplain beside a busy river port, and the ramp is compact. General aviation traffic is light, so airport catering is planned around one aircraft, one apron handover and the FBO services and ground handling services that coordinate it at Baracoa.
Few business aircraft call at Baracoa, which makes it a small business aviation hub for the Magdalena region rather than a busy one, and each order counts. We handle inflight catering and in-flight catering for the galley, aviation catering and business aviation catering by tail, executive jet catering by guest, diplomatic flight catering by protocol, and cabin crew meals and crew meals boxed apart.
Colombia limits imported fresh meat, dairy and produce, and the ICA enforces it at the border. Local sourcing in Bolívar avoids that, and leftovers from foreign legs should be declared to your handling agent, whose ground handling services at SKMG cover the paperwork.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at MGN, where 2 guests expected mushroom risotto and a green salad despite two separate meal services. The Galley Girls confirmed the handover contact and identified the breakfast portions, making the catering delivery easier for our team to track. We could account for the main courses before passing the boxes to the cabin team, without a lengthy unpacking exercise. The written menu details stood out more than any sales pitch about inflight catering.”
“Service planning came first at Baracoa Airport, with 2 passengers choosing a breakfast basket with individual preserves and a small galley worktop influencing our preparation. The confirmation from The Galley Girls showed the breakfast portions clearly enough for us to check the planned service quantities. We also checked the desserts before approval, which helped avoid a second round of questions later in the preparation. This experience of in-flight catering gave us a useful reference for managing portion planning on another departure.”
“Working around an evening cabin service at SKMG, I asked for a charcuterie board and fresh bread in portions appropriate for our 5 passengers. After a final adjustment to the breakfast portions, The Galley Girls gave us one revised order summary to work from. The order made vip inflight catering feel manageable because the portion planning had been considered beforehand. There was no need to reconstruct the side dishes quantities from several messages during the final departure checks.”
Quotes at Magangué are per menu. Departure slot matters: a pre-dawn leave needs night-time prep, which is reflected, while a midday leave allows standard prep. Tell us the tail and the guests and we price the list.
Aircraft size shapes the plan: a larger galley lets us load more hot items. For MGN we confirm the tail, then tune the menu. Orders placed late are still handled, 24/7.
Night operations at MGN do not change the rules: Colombia controls imported fresh food, and leftovers from foreign legs may be declared or discarded. Our meals are local, so the question rarely comes up.
Passengers often prefer their own favourites, which we can reproduce. For a long leg with two services, ordering locally avoids customs trouble and lets us split hot and cold courses properly.
No, it is a separate order. When a guest needs kosher or halal at Magangué, we say plainly what can be sourced and what must be brought sealed, and invoice it with the rest.
Tail, pax and diets — a flight attendant takes it from there, day or night.
