Catering to your aircraft in Neiva.
Neiva's heat decides the menu before anything else: cold plates, chilled fruit, and a hot dish that finishes in your oven. Phone or email us any hour, and we hand over at the aircraft through your handling agent at Benito Salas.
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 private jet menu in Neiva starts from the Huila table: coffee grown in the department, river fish, corn arepas, and fruit that ripens fast in the valley. These local specialities suit an aircraft galley when the sauce rides apart and the cold items stay chilled.
Private jet food here changes with the season, so the inflight menu is confirmed against what Huila Department growers have that week. Private jet platters of cured meats, cheese and tropical fruit hold well; gourmet inflight meals such as slow-cooked chicken or tilapia finish in the oven; private jet snacks include arepa bites, bocadillo and roasted nuts. All of it is packed for your galley and passed to the FBO.
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.
Neiva sits in the hot upper Magdalena valley, and private jet catering at Benito Salas (SKNV / NVA) is shaped by that heat: chilled plates travel well, fried river fish needs care. Inflight catering here leans on Huila produce, and in-flight catering for a night departure follows the same logic. Aviation catering for business aviation catering requests, executive jet catering orders and diplomatic flight catering is packed for your galley, with cabin crew meals boxed separately.
Executives landing at NVA usually want one hot course and fresh fruit. Our private jet chef builds a bespoke menu: corporate jet catering with Huila coffee, business jet catering with river fish, and charter flight catering for groups. VIP flight catering and luxury inflight catering are sealed and labelled per seat.
When an official aircraft lands in Neiva, the order comes through your protocol office, not a general line. We handle government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering with discretion, sealed, and with seat numbers only.
In Neiva, corn, cheese and wheat flour sit in many local dishes, and fried food shares oil with fish, so allergen free requests are handled with a separate board and a separate box. Kosher, halal, vegan, gluten free, special meals and kids meals are all prepared from a procedure written for this kitchen, with seat numbers on the lid.
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 NVA the crew eats last, so crew meals come in boxes you can open fast. We supply flight crew meals and pilot meals on request, invoiced with the order; crew catering for a cabin team is separate from the cockpit meals, and crew meal boxes are marked CREW. Different meals for pilots are written into the order.
FBO catering at Benito Salas is handed to the general aviation terminal or your handling agent, who opens the airside door. Catering delivery to the FBO is coordinated with ground handling catering at Neiva, and handling agent catering follows the access rules of the apron.
Benito Salas receives regional and business aircraft, and galley catering for a larger cabin is planned around the door height and the galley layout of the type you fly. We confirm with your handling agent whether airside catering delivery by high loader is needed. Aircraft provisioning arrives sealed and ordered the way the galley is laid out.
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.
Neiva's field is small and calm, a general aviation stop in the upper Magdalena valley. FBO services and ground handling services exist at Benito Salas, and airport catering is simply handed to the same people who meet your aircraft.
Business aviation hub is a big phrase for Benito Salas, which is a regional airport used by charter and corporate flights. Inflight catering and in-flight catering for these aircraft is built on Huila produce, aviation catering for business aviation catering requests follows the galley, and executive jet catering, diplomatic flight catering and cabin crew meals are all arranged the same way.
Customs and agricultural rules apply to food crossing the Colombian border, so what you carry into Neiva can be inspected. Meals cooked in-country and sealed are treated as catering, and your handling agent knows the paperwork.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at NVA, I coordinated fresh fruit and breakfast pastries for 3 guests and explained our concerns about limited fridge space. The portion planning stood out more than any sales pitch about FBO catering. I asked The Galley Girls to review the starters quantities against the passenger brief, and the proposed portions made sense. It was useful to see the sauces listed separately when checking how much space the complete order would require.”
“We kept the passenger brief simple at Benito Salas Airport: vegetarian wraps and colourful salads for 9 guests, organised with several individual meal preferences in mind. For airport catering, that attention to written menu details made the order noticeably easier to manage. After a final adjustment to the breakfast portions, The Galley Girls gave us one revised order summary to work from. The crew provisions remained as originally requested, which was reassuring when we checked the latest version with operations.”
“With a late menu amendment to consider at SKNV, we needed a practical way to serve poached fish with steamed rice to 3 passengers. With several people involved, The Galley Girls kept the crew provisions and delivery arrangements together in a concise order update. Knowing where the main courses were packed meant the crew could begin the relevant checks as soon as the order arrived. Our brief for inflight catering was met with a sensible plan for galley preparation.”
Cost is built from the dishes you pick. For a night departure from Neiva, a fruit platter with arepas and cheese costs far less than a plated fish course with sides. Quote comes with each line shown.
If you plan two services, give us the aircraft type early so we can build a menu that works with its galley. Lead time at Benito Salas is not the constraint; seasonal fruit and fish are available most days, and last-minute orders are handled.
Food entering Colombia from abroad is inspected, and a child meal or special diet plate with dairy or meat can be seized. We prepare those meals locally, sealed and labelled by seat, so there is nothing to declare on that portion.
Carrying food into Neiva is subject to inspection. Instead of carrying, pick one product from Huila: coffee, bocadillo or river fish. It is cooked and packed in-country.
Catering sits outside the charter agreement at Neiva; it is its own order. During wet months, departures can slide, and we plan a menu that holds, chilled and re-platable.
Tail, pax and diets — a flight attendant takes it from there, day or night.
