Catering to your aircraft in Medellín.
SKMD is Medellín's city airport: a short apron, a valley setting and a steady flow of corporate flights. Tell us the tail and the slot, and we pack the meals for your galley.
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.
Antioquia Department has a table that travels well in a galley if you know what to keep apart. Our private jet menu for Medellín leans on local specialities: bandeja paisa cut into portions, arepas with cheese, ajiaco from the highlands and the fruit of the region, from lulo to granadilla. The inflight menu is written around what the aircraft can finish, so private jet food here separates the hot items from the chilled ones. Private jet platters of tropical fruit and cold cuts suit the short flights out of Medellín, gourmet inflight meals suit the longer ones, and private jet snacks such as pandebono and empanadas fill the gaps in between.
For Medellín and Antioquia Department, local specialities are the point of the menu. A private jet menu built here uses arepas, bandeja paisa components, sancocho and mazamorra, all packed so the sauce and the starch travel separately. The inflight menu changes with the season of fruit: lulo, curuba, mango and the coffee served at the end. Private jet food from this region keeps well when plated at altitude. We make private jet platters for groups, gourmet inflight meals for plated service and private jet snacks for the crew to hand out.
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.
A city airport with one narrow valley around it: that is the setting for private jet catering at Medellín EOH. Because the terminal is used by business aviation catering clients and the apron is compact, each order is cooked and packed for the aircraft you bring. In-flight catering ranges from fruit and arepas to a full plated dinner, and executive jet catering, diplomatic flight catering and cabin crew meals follow the same routine. Inflight catering and aviation catering orders are handed over at the FBO.
A typical business jet catering order at Medellín is a small group, a short sector and a galley with one oven. Corporate jet catering here leans on local produce, VIP flight catering adds plated service, and charter flight catering is built around a fixed headcount. Luxury inflight catering is a menu agreed with our private jet chef, and a bespoke menu follows the passengers' list.
State aircraft arriving at SKMD are handled with restraint: government flight catering is cleared in advance, head of state flight catering is sealed and logged, VIP aviation catering is delivered by a small team, and state visit aircraft catering follows the delegation's list.
Special meals at Medellín start with what the local kitchen hides: wheat in the arepa batter, pork fat in the beans, dairy in the soups. Kosher, halal, vegan and gluten free meals are cooked on a separate board, boxed apart and marked by seat. Allergen free plates and kids meals follow the same procedure, with the dish and the restriction written 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.
On a short Medellín turn, crew meals are ordered on request and invoiced like the rest of the order. Flight crew meals travel in sealed crew meal boxes marked CREW, and pilot meals are two separate dishes for captain and first officer when you ask for different meals for pilots. Crew catering is packed away from the passenger trays, and cockpit meals are built to be eaten one-handed in the seat.
At Medellín the FBO is where the trays change hands. FBO catering is planned around your slot, catering delivery to the FBO is confirmed with the general aviation terminal, and ground handling catering and handling agent catering are coordinated on the day.
SKMD handles mostly light and midsize business jets, but a larger type can still require a high loader at the door. The aircraft type decides how the galley catering is loaded: door height, the cart route and the galley layout all matter. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning is planned to match the loading method for the type.
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.
Enrique Olaya Herrera is Medellín's downtown airport, set in the Aburrá Valley at 4,949 ft. Airport catering here serves general aviation, corporate jets and charter operators. The terminal has FBO services and ground handling services for private aircraft.
Business aviation hub use at Medellín is driven by the valley's weather and the airport's central location. Inflight catering and in-flight catering are written around the type, aviation catering for a late departure is kept cold, and business aviation catering uses local fruit. Executive jet catering suits short hops, diplomatic flight catering follows protocol, and cabin crew meals are boxed on request.
Colombia checks fresh food on arrival and departure, and the destination country sets what may stay on board. Sealed coffee and panela usually pass, while fresh fruit, meat and dairy may be declared. We plan the order with your handling agent so customs find no surprises.
Average rating from the cabin crew and pilots we cater for.
“On this departure from SKMD, 3 passengers had chosen a selection of petits fours and sandwiches, and limited fridge space needed to be reflected in the order. We discussed the dimensions before confirming; The Galley Girls grouped the salads into sealed meal containers that were easy to handle. The canapés were easy to locate, leaving the crew free to focus on the remaining cabin preparation. When comparing aviation catering companies, I would look closely at final order confirmation after this experience.”
“Small packing details became important at EOH: our 6 passengers wanted a charcuterie board and fresh bread, and we had a family lunch request. The Galley Girls updated the fruit plates in the written order and sent back a confirmation that clearly showed our amendments. The cabin service sequence stood out more than any sales pitch about flight catering. The note about the desserts was easy to spot, and we could brief the rest of the team quickly.”
“Breakfast was already sorted; at Enrique Olaya Herrera Airport, the next request was avocado toast components and breakfast fruit for 2 guests, with an evening cabin service to work around. With flight catering services, careful attention to meal organisation matters as much to our crew as the menu itself. The Galley Girls grouped the side dishes by service, which was more useful to us than simply receiving a list of dishes. The fruit plates were easy to locate during our cabin checks.”
Two services on one long sector means two sets of trays, and that is what moves private jet catering cost out of Medellín. A cold lunch plus a plated dinner is priced as two menus, and Antioquia fruit tends to be cheaper than imported seafood.
The question of lead time is really a question of the special meal: a sealed kosher dish needs a source, a child meal does not. Call or email and we confirm what is possible at Medellín for your slot.
Sealed Antioquia coffee is accepted widely; fresh fruit like granadilla is the item customs may stop. We list what is on board so your handling agent can declare it correctly.
Your own food can go on board, but a weather hold at SKMD changes how long it sits. We keep the plan flexible: a cold fallback ready and the hot dish finished only when you are cleared.
Private jet charter contracts usually leave food out. We take the order and bill it on its own, and your handling agent at SKMD opens the airside door for our delivery.
Tail, pax and diets — a flight attendant takes it from there, day or night.
