Catering to your aircraft in El Bagre.
Flights into SKEB are mining shuttles, charters and the odd official visit, all landing in lowland humidity. We write the menu for that heat, and the crew plates it from the drawer.
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.
The Bajo Cauca around El Bagre is river country: the Nechí and Cauca feed a table of bocachico, bagre and moncholo, with plantain, yuca and arepa de choclo alongside. A private jet menu for El Bagre leans on those local specialities, cooked for a galley and packed so the humid apron does no damage.
On an inflight menu from Antioquia, river fish is the headline and it needs care: we cook it, chill it and pack it for re-plating, never for reheating at length. Private jet food from El Bagre also means fried plantain tostones, hogao on the side, and fruit from the lowlands. These local specialities travel well when the sauce stays apart.
Antioquía Department gives the menu its backbone: bandeja paisa in a lighter plated form, sancocho in a sealed pot, fresh juices from guanábana and lulo. We write the private jet menu around what your galley can finish, with {Region} flavours kept honest and the coffee from the department served last.
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.
El Bagre's strip at 180 ft sits in humid lowland Antioquia, where the heat decides what a galley can carry. Private jet catering here is built around that: cold items packed to stay cold, hot dishes finished in your oven. We cover inflight catering for mining-company shuttles and business aviation catering for charters, plus in-flight catering for visiting executives, and aviation catering for crews waiting on the ground. Executive jet catering and diplomatic flight catering follow the same procedure, and cabin crew meals are ordered on request like everything else.
Business jet catering at El Bagre usually serves a mining-company team or an executive charter into Antioquia. Corporate jet catering here favours light, cold-friendly plates, while VIP flight catering adds a plated hot course. Charter flight catering for visitors, luxury inflight catering for owners, a private jet chef and a bespoke menu are all built around your galley.
When an official flight lands at SKEB, the protocol office decides the menu, not the kitchen. Government flight catering is traceable and sealed; head of state flight catering uses a named team; VIP aviation catering and state visit aircraft catering stay confidential.
Dietary requests at El Bagre are a procedure, not a label. The local kitchen leans on fried plantain, corn flour and cheese, so cross-contact in shared fryers is the real risk here. Kosher, halal, vegan, gluten free, allergen free and kids meals are cooked on separate boards, sealed, and marked by seat. Special meals are confirmed with you before they are cooked.
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 lowland rotation, the crew waits in heat. Crew meals are ordered with the flight, flight crew meals in crew meal boxes and pilot meals plated separately, with different meals for pilots on request. Crew catering and cockpit meals are invoiced as ordered, never assumed.
We deliver to the FBO at SKEB or meet your handling agent at the apron. FBO catering, catering delivery to the FBO, ground handling catering and handling agent catering all run through the general aviation terminal, with the slot confirmed in advance.
SKEB is a regional strip, and the aircraft type decides how the galley is loaded. On smaller business jets we carry galley catering up the airstairs in sealed boxes; on larger cabins the handling agent advises whether a high loader is available for airside catering delivery. Aircraft provisioning is planned around door height and galley layout, agreed 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.
SKEB, also filed as EBG, is a regional strip at 180 ft serving general aviation in Colombia. Airport catering follows the aircraft's galley, and FBO services and ground handling services are arranged through your agent.
El Bagre is a business aviation hub for gold-belt operations, with inflight catering and in-flight catering for shuttles and charters. Aviation catering and business aviation catering cover executive jet catering, diplomatic flight catering on official visits and cabin crew meals for the rotation.
Colombia applies ICA and customs control to imported food, so catering sourced in-country is the simplest route. For international arrivals into El Bagre, your handling agent confirms what must be declared before the aircraft lands.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at EBG, with 3 servings of grilled salmon with a lemon dressing and a changing departure schedule to consider. The Galley Girls confirmed the handover contact and identified the desserts, 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. Our brief for in-flight catering was met with a sensible plan for meal organisation.”
“Working around a changing departure schedule at El Bagre Airport, I asked for herb chicken with a quinoa salad in portions appropriate for our 6 passengers. The starters from The Galley Girls were organised around the cabin plan, with the later service items kept apart. I would discuss vip inflight catering with them again, especially when catering handover needs careful coordination. That left time to check the sandwiches properly before the passengers were ready for the next part of the service.”
“With a small galley worktop to consider at SKEB, we needed a practical way to serve smoked salmon bagels and sliced fruit to 9 passengers. With private jet catering, careful attention to written menu details matters as much to our crew as the menu itself. After a final adjustment to the salads, The Galley Girls gave us one revised order summary to work from. The note about the sandwiches was easy to spot, and we could brief the rest of the team quickly.”
A passenger count that shifts on the day is common on mining-company shuttles. Private jet catering cost follows what is cooked: bocachico with rice sits higher than arepas and fruit. Tell us the new numbers by phone or email and we reprice the menu, never the service.
Lead time here is about produce and slot, not hours on a calendar. Seasonal fish and fruit are easy to source around El Bagre, and the handover is at the FBO or with your handling agent. Last-minute orders are handled, 24/7.
Food coming into Colombia from overseas is subject to ICA agricultural control and customs inspection. At SKEB, the simplest route is catering sourced locally, in sealed packaging, with clean documentation. Leftovers from foreign legs may need to be declared or disposed of.
Ordering the way back from SKEB is common on out-and-back trips. We prepare the return meals with the same labels and seat marks, and hand them over at the FBO. Bringing your own food is possible but checked at customs and ICA on arrival.
Not part of the charter, and never assumed. On a short repositioning flight to or from EBG, you decide whether to order anything. Crew meals, a snack box or a full menu are each ordered and invoiced separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
