Catering to your aircraft in Tres Esquinas.
Tres Esquinas runs on heat, rain and tight apron access. Our crew meals and passenger menus are packed for exactly that: sealed, labelled by seat, ready for a small galley at TQS.
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.
Caquetá is Amazon foothill country, and the private jet menu for Tres Esquinas draws on it: river fish, plantain, cassava, tropical fruit and strong Colombian coffee. A private jet menu built here has to respect the heat at 585 ft, so we pack the cold items chilled and the hot items for your oven. Local specialities such as sancocho, arepas and grilled river fish become gourmet inflight meals that survive a drawer. Our private jet platters carry fruit, cheese and cured meats, and private jet snacks cover the long leg out: plantain chips, nuts, panela sweets. Private jet food from Caquetá is simple, fresh and honest, and the inflight menu follows the season and the passenger count.
For a trip into Tres Esquinas the inflight menu starts with Caquetá produce: pineapple, passion fruit, lulo, river fish, plantain and cassava. These local specialities are cooked and packed so a flight attendant can finish them in a small oven or serve them cold. Private jet food here works best when sauces travel apart and fruit stays whole until service. Private jet platters of tropical fruit, queso and arepas suit short sectors, while gourmet inflight meals such as sancocho in sealed containers suit longer ones. Private jet snacks round it out. The private jet menu for Caquetá is adjusted to your headcount and your galley.
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.
Captain Ernesto Esguerra Cubides Air Base sits at 585 ft in the Caquetá lowlands, where the air is warm and the humidity decides what a galley can hold. Private jet catering for SKTQ is built around that: fruit and cold plates that travel sealed, hot dishes that finish in your oven. Inflight catering, aviation catering and business aviation catering here all start with the aircraft type and the galley it carries. Executive jet catering and diplomatic flight catering follow the same discipline with extra protocol, and cabin crew meals ride in their own boxes.
A corporate jet landing at TQS needs food that survives heat and a long taxi. Business jet catering, corporate jet catering and charter flight catering start with your aircraft type. VIP flight catering and luxury inflight catering are the same craft with more care; a private jet chef builds a bespoke menu from what Tres Esquinas grows.
Government flight catering at SKTQ follows protocol before taste: menus cleared in advance, named team, traceable sourcing. Head of state flight catering and VIP aviation catering for a military field like Tres Esquinas stay discreet and sealed, and state visit aircraft catering is delivered only through the handling agent.
Special meals at Tres Esquinas are a procedure around Caquetá cooking, where fried plantain, cheese-heavy arepas and shared stock pots hide dairy, gluten and fish. Kosher, halal, vegan and gluten free orders are cooked on separate boards and sealed in their own box; allergen free and kids meals follow the same route. Tell us the restriction and the seat number, and the label carries it to the galley.
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 Tres Esquinas turn, crew meals are the order nobody remembers until the wait begins. We pack flight crew meals and pilot meals as crew meal boxes, sealed and labelled CREW. Crew catering for TQS is on request and billed like any line. Cockpit meals travel dry and cold, different meals for pilots are kept apart, and cabin crew meals have their own tray.
FBO catering at SKTQ is delivered through the FBO or your handling agent, never left at a gate. Catering delivery to the FBO is arranged against your slot, and the general aviation terminal at Tres Esquinas is where we hand over. Ground handling catering and handling agent catering share one rule: airside access is confirmed before anything is cooked.
A business jet at SKTQ is often loaded by hand, but a larger cabin or a long-range aircraft can need a high loader. Galley catering for TQS depends on the type: door height, oven count and drawer layout decide how we pack. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning is confirmed against the tail before anything is cooked.
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.
Captain Ernesto Esguerra Cubides Air Base is a military airfield in Caquetá Department, Colombia, filed as SKTQ and TQS. Airport catering here is arranged around base access, so every order passes through the handling agent and is confirmed before anything is cooked. General aviation traffic is thin, and the FBO services and ground handling services you can rely on are whatever your agent arranges for the slot, which is why a clear brief matters more here than anywhere with a busy terminal.
As a business aviation hub SKTQ is small and seasonal, shaped by the wet months and by base procedure. Inflight catering and in-flight catering are built per trip, aviation catering follows what the base allows, and business aviation catering means one precise order. Executive jet catering and diplomatic flight catering carry extra protocol, cabin crew meals are boxed apart, and crew meals are ordered on request like any other line. The ground handling services available on the field set the pace, so we plan around them.
Colombian customs and agricultural rules restrict imported fresh food, so at Tres Esquinas the simplest route is food cooked locally and passed through the handling agent. FBO services on a military field depend on base clearance, and ground handling services confirm access before the order is cooked. Customs treat sealed commercial goods differently from homemade or fresh items, and that difference decides what can safely go into your galley.
Average rating from the cabin crew and pilots we cater for.
“The 11 passenger portions of prawn salad and small fruit plates were the easy part; managing a late menu amendment at Captain Ernesto Esguerra Cubides Air Base took more planning. I needed the snack boxes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The order made airport catering feel manageable because the storage requirements had been considered beforehand. There was no need to reconstruct the desserts quantities from several messages during the final departure checks.”
“What impressed me at SKTQ was how a request for avocado toast components and breakfast fruit was handled despite limited fridge space. I would discuss inflight catering with them again, especially when galley preparation needs careful coordination. The desserts supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the main courses without searching through every box, a small detail that mattered during the final cabin checks.”
“Before our guests boarded at TQS, we needed mushroom risotto and a green salad divided into 6 portions suitable for a changing departure schedule. My main takeaway from this in-flight catering order was the practical approach to catering handover. The Galley Girls confirmed the handover contact and identified the crew provisions, making the catering delivery easier for our team to track. The cabin team could match the breakfast portions to the request before moving on to the remaining departure tasks.”
Think in menus. A cold Caquetá platter is inexpensive, a hot river fish service with sauce apart costs more, and crew meals are priced like any other line. The handling agent at SKTQ affects logistics, so we confirm airside access first and invoice the order once.
Counts move, and we plan for it. Order what you know, then send the new headcount by phone or email at any hour; we are reachable 24/7. Cold platters and snacks absorb a late change best, while a plated hot meal asks for the figure to be agreed first.
Plan crew food as if the wait will run long. At Tres Esquinas we pack hot-or-cold crew meals that travel well, and we coordinate with your handling agent so delivery matches your actual arrival, not the filed one.
It depends on the item. Sealed, commercially packed goods are one thing; homemade or fresh food is another and often refused. Locally cooked food from us arrives without that uncertainty.
The charter agreement does not cover food, so it is arranged apart. For a return leg out of Tres Esquinas, send both sectors together and we plan outbound and return as one brief, still invoiced as catering.
Tail, pax and diets — a flight attendant takes it from there, day or night.
