Catering to your aircraft in Quibdó.
Rain shapes every departure at SKUI. We pack Chocó dishes that hold in the humidity, sealed cold plates and hot dishes you finish in your own oven, and deliver to the aircraft through the FBO.
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 Chocó Department is the Pacific side of Colombia, green, wet and cut by rivers, and the local specialities come from that water. A private jet menu for Quibdó is built around river fish, plantain and tropical fruit rather than anything imported. Bocachico and sábalo are the fish people ask about, usually fried or in a coconut-based sauce; we pack them so they re-plate cleanly on board, with the sauce apart. Private jet food from the Chocó also means fruit: lulo, borojó, chontaduro, pineapple, cut the same day and kept chilled. For an inflight menu on a short hop, that is plenty.
Private jet platters for El Caraño lean on what the Chocó actually grows and catches. Gourmet inflight meals start from rice with coconut, fried plantain, tapao-style fish stews and fresh juices from local fruit, with the sauce in its own pot and the garnish separate. Private jet snacks are simpler: patacones, arepas de choclo, cheese, dried fruit, fruit skewers. These local specialities travel well when they are packed for a galley with one oven, and the Chocó Department gives a menu that does not look like it came off any other airport. Quibdó is a place where the inflight menu can honestly taste of somewhere.
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 Caraño sits at 204 ft in the Chocó, one of the wettest places on earth, and that rain decides what a galley should carry out of Quibdó. Private jet catering here means food that survives humidity, a short turn and a small apron: sealed cold plates, fruit cut that morning, hot dishes finished in your own oven. We pack it as former VIP flight attendants and hand it over through the FBO or your handling agent. Inflight catering, in-flight catering for the return leg and aviation catering for the crew go on the same order, and so does business aviation catering for the whole trip.
Business jet catering at Quibdó is usually a small party on a turboprop or light jet: a corporate jet catering order for four to eight seats, a VIP flight catering brief for a regional trip, or charter flight catering for visitors heading into the Pacific coast. A private jet chef writes the bespoke menu around what the Chocó produces, luxury inflight catering without the airs: fish, plantain, fruit, a good juice.
Official flights to Quibdó are handled with discretion. Government flight catering starts with the protocol office, and head of state flight catering is cooked by a small named team. VIP aviation catering keeps traceable sourcing, and for state visit aircraft catering we agree the menu in writing before the slot.
Quibdó cooking leans on coconut, fried plantain and shared fryers, so special meals here are handled as a procedure: kosher and halal dishes are cooked and sealed separately, vegan and gluten free plates avoid the fish stock base, and allergen free meals are boxed on their own with the seat number on the lid. Ask for kids meals and we keep them plain, rice, chicken, fruit. Tell us the restriction and the headcount and the card travels with the box.
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.
The crew in Quibdó often waits on the ground while passengers move through the Chocó, and duty time keeps running. We pack crew meals on request, billed like the rest of the order: flight crew meals in boxes, pilot meals that can be eaten with one hand at the controls, and cockpit meals different for captain and first officer. Crew catering here is built for a short turn, and our crew meal boxes are labelled CREW. Ask for different meals for pilots and we keep them apart from the guest trays.
FBO catering at El Caraño means the food reaches the aircraft through the general aviation terminal and your handling agent. Catering delivery to the FBO is arranged with the slot and the tail; ground handling catering and handling agent catering are coordinated by us so the van is cleared airside without waiting on the gate.
Most traffic at El Caraño is turboprops and light jets, and the apron is small, so galley catering is usually carried by hand or a trolley to the cabin door. When a larger aircraft needs airside catering delivery with a high loader, we arrange it through your handling agent in advance of the slot. Aircraft provisioning here depends on the type: tell us the galley, the oven and the door height and we pack to match.
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.
SKUI, or UIB for the airline code, is the airport of Quibdó in western Colombia. Traffic is mostly domestic and the apron is compact. For general aviation it works as a quiet field where airport catering is arranged with the handling agent and delivered to the aircraft.
Business aviation hub is too big a phrase for El Caraño, but it serves visitors heading to the Pacific coast, mining and environmental teams, and officials. Inflight catering and in-flight catering for the return leg are common requests, and aviation catering for the crew goes with the same order. Business aviation catering and executive jet catering suit this field; diplomatic flight catering and cabin crew meals are handled with the same protocol. FBO services and ground handling services are modest, so we confirm everything in advance.
Colombia controls food arriving from abroad: fresh meat, dairy, fruit and vegetables are inspected and can be seized on an international arrival. For domestic legs there is no such issue. Local catering in Quibdó avoids the risk, which is why many operators order here instead of carrying food in. Tell us your route and we advise.
Average rating from the cabin crew and pilots we cater for.
“My order at El Caraño Airport covered beef fillet with roasted potatoes for 4 guests, with a practical service plan needed because of a late menu amendment. With several people involved, The Galley Girls kept the snack boxes and delivery arrangements together in a concise order update. Knowing where the starters were packed meant the crew could begin the relevant checks as soon as the order arrived. For in flight catering, that attention to written menu details made the order noticeably easier to manage.”
“An order of a charcuterie board and fresh bread for 2 people at SKUI had to be organised around an evening cabin service. We changed the quantities of starters, and The Galley Girls reflected the request in the final packing list. We checked the canapés against the same summary, keeping the cabin team and the handling contact aligned. The order made inflight catering services feel manageable because the cabin service sequence had been considered beforehand.”
“We kept the passenger brief simple at UIB: beef fillet with roasted potatoes for 5 guests, organised with two separate meal services in mind. I asked The Galley Girls for the breakfast portions in separate meal boxes, with garnishes supplied separately for plating on board. I want an inflight catering company to understand portion planning, and this order gave us a useful starting point. It made a difference to have the snack boxes ready without cluttering the galley work area during preparation.”
Wet-season departures from El Caraño often get delayed, so crews tend to ask for dishes that hold: sealed cold plates and sturdy hot dishes. Those cost less than delicate fresh fish. The price of private jet catering follows what you choose and how many you feed, and we show it before you confirm.
Lead time for Quibdó is set by access: handling agent, airside pass and slot. Once those are agreed, the food follows the aircraft. Short-notice requests are handled, and we say so plainly if a fish or fruit item is not available that day.
The customs answer for SKUI is simple: local food has no import issue. If you land from abroad with a full galley and the passenger count then changes, you may need to discard items. We recommend ordering here so nothing is lost.
Bringing food is allowed in general, but the humidity of the Chocó is hard on anything not sealed. Crew duty limits make a proper meal worth planning. Crew meals are on request and billed like the rest of the order.
No, catering sits apart from the charter agreement. Customs in Colombia can refuse foreign produce, so a local order is the practical route. You send the tail and the slot, and we handle the rest.
Tail, pax and diets — a flight attendant takes it from there, day or night.
