Catering to your aircraft in Barranquilla.
At SKBQ the ramp is humid and the apron is open to the weather, so food that travels well matters. Former VIP flight attendants pack each order for your galley, label it by seat, and hand it over at 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.
Barranquilla's private jet menu is a Caribbean one, and an inflight menu for Ernesto Cortissoz International reads best when it keeps to that coast. Local specialities travel differently from one another: arepa de huevo and carimañolas are fried and need an oven pass on board, sancocho de pescado travels in a sealed pot with the sauce apart, and ceviche de camarón stays chilled until the moment of service. Private jet food built on these dishes gives passengers something that tastes of Atlántico rather than of any airport lounge. Fruit is the easiest win in this heat: mango, guanábana, lulo and maracuyá, cut that morning and boxed cold. For Atlántico Department, ask for coastal Colombian coffee and panela-based sweets alongside the plates.
If you are flying into SKBQ, a private jet menu from the Atlántico coast means seafood, yuca, plantain and fruit. Our inflight menu for Barranquilla pairs a cold ceviche de camarón with a hot sancocho de pescado, the broth packed apart so it can be poured at seat. Local specialities such as butifarra soledeña, enyucado and arroz de coco reach the aircraft ready to plate. Private jet food from this region is generous in flavour but forgiving in the galley if packed correctly: fried items in a vented box, sauces in their own pots, fruit on ice. We name each dish on the order and mark the service step beside it, so the galley has no surprises.
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.
Ernesto Cortissoz International sits at 98 ft on the Atlántico plain, where the Caribbean humidity decides what survives a drawer. Private jet catering here is built around that heat: cold plates that stay cold, fried specialities packed to re-crisp, fruit cut the same morning. Inflight catering for business aviation at SKBQ leans on coastal Colombian produce, and aviation catering for a visiting delegation is cleared before anything is cooked. In-flight catering for an executive jet catering brief, a diplomatic flight catering request or the cabin crew meals for a long turn all follow the same rule: pack for the galley you actually have. Business aviation catering at Barranquilla is ordered by tail and slot, then handed over at the aircraft.
Business jet catering at Barranquilla usually starts with a short brief: who flies, in which aircraft, and what the galley can do. For corporate jet catering and VIP flight catering, a private jet chef can write a bespoke menu around coastal Colombian produce. Charter flight catering and luxury inflight catering for SKBQ follow the same pattern.
For a delegation landing at Ernesto Cortissoz International, government flight catering means a menu approved in advance, a named team and discreet handover. Head of state flight catering, VIP aviation catering and state visit aircraft catering share the same checks.
Dietary requests at Barranquilla are handled as a procedure, not a promise. Where the coast hides allergens is specific: shrimp and shellfish in broths and rice, peanut in some sauces, wheat in the fritters. Kosher, halal, vegan, gluten free and allergen free meals are cooked on separate boards, sealed in their own box and marked by seat number only. Kids meals and other special meals follow the same route, with the card ready for whoever re-plates.
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.
Ordering crew meals for SKBQ is simple: mark them on the order and we invoice them like the rest. Flight crew meals, pilot meals and cockpit meals are boxed apart from passenger trays. Crew catering offers different meals for pilots, and crew meal boxes carry the role on the lid.
FBO catering at Barranquilla means handover at the aircraft, usually through the handling agent. Catering delivery to the FBO is agreed with the general aviation terminal, and ground handling catering is planned around your slot. Handling agent catering at BAQ is coordinated before arrival.
At Ernesto Cortissoz International the aircraft decides how the delivery is loaded. A light jet takes catering by hand through the door, while a larger cabin may need a high loader at the apron, arranged through the handling agent. Galley catering is sized to what the oven and drawers can hold, and airside catering delivery is agreed with the FBO before the slot. Aircraft provisioning for heavier types is planned around door height and trolley space.
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.
Ernesto Cortissoz International serves Barranquilla and the Atlántico coast, and airport catering here follows the rhythm of general aviation. As a compact business aviation hub for the Caribbean side of Colombia, the field relies on FBO services and ground handling services for most arrivals, and the general aviation side is practical and easy to read.
Barranquilla works as a business aviation hub shaped by Caribbean weather and by the coastal business calendar. Inflight catering and in-flight catering for these flights favour cold dishes that hold in the humidity. Aviation catering and business aviation catering for executive jet catering requests follow the same discipline, as do diplomatic flight catering requests and cabin crew meals. Crew meals are ordered on request and invoiced with the rest of the order.
Customs in Colombia treat food on board as declarable, and foreign fresh produce may be refused. At this business aviation hub we cook locally, seal each box and label it so the agent can inspect it without opening the contents.
Average rating from the cabin crew and pilots we cater for.
“An order of vegetarian wraps and colourful salads for 10 people at BAQ had to be organised around several individual meal preferences. The Galley Girls labelled the main courses in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the snack boxes identifiable helped the colleague taking over service understand the order without another long explanation. When comparing inflight catering companies, I would look closely at final order confirmation after this experience.”
“Between cabin checks at Ernesto Cortissoz International Airport, I coordinated avocado toast components and breakfast fruit for 12 guests and explained our concerns about different crew meal preferences. After a final adjustment to the crew provisions, The Galley Girls gave us one revised order summary to work from. My main takeaway from this in-flight catering services order was the practical approach to crew briefing. There was no need to reconstruct the fruit plates quantities from several messages during the final departure checks.”
“Food presentation mattered to our 2 guests, but two separate meal services also had to be considered when organising herb chicken with a quinoa salad at SKBQ. Our brief for aviation catering was met with a sensible plan for cabin service sequence. I gave The Galley Girls our storage brief and asked for the crew provisions to arrive in individual containers. I could hand the side dishes to a colleague with a short explanation instead of unpacking the whole order.”
Food that arrives on board from abroad can be refused at Colombian customs, so we cook locally. How much does private jet catering cost for a Barranquilla departure? The figure follows what you pick: seafood costs more than rice and fruit, and we quote it dish by dish.
Lead time on a return from Ernesto Cortissoz International is set by the slot and the customs picture. Send the tail and the second departure, and we handle the order even when it is late.
Customs at SKBQ treat a repositioning flight like any other arrival: declare food, keep it sealed, expect an inspection. A small sealed box of crew meals is easy to clear; a large provision order needs more paperwork.
Delegation flights through Ernesto Cortissoz International often prefer local catering, because carried-in food has to clear customs and sometimes security screening. We cook, seal and hand over at the aircraft with the agent present.
No, catering sits apart from the charter agreement. At BAQ, the departure slot and the length of the turnaround decide how and where we hand over, so send those with the order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
