Catering to your aircraft in Mitú.
Flying into Mitú means a small apron, warm air and a market built on river fish and tropical fruit. We pack for the oven, the drawer and your seat plan, and your handling agent receives it 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.
The private jet menu at Mitú starts from the Vaupés and from the Amazon basin that surrounds it. An inflight menu here is built on river fish, cassava, plantain and tropical fruit, and private jet food from this region travels well when it is packed by component. Local specialities are plated simply: grilled fish with coconut rice, cassava bread, plantain, and fruit such as copoazú, camu camu and açaí-style pulp. These private jet platters are packed for re-plating, with sauce apart and fruit chilled. Gourmet inflight meals for Mitú keep the Vaupés character without fragile garnish, and private jet snacks lean on cassava chips, roasted nuts and cut fruit. Customs rules for fresh produce in Colombia shape what we pack for an outbound leg.
If you are flying into Mitú, the private jet menu we write follows the Vaupés pantry: freshwater fish, yuca, plantain, hot pepper sauces and Amazon fruit. Inflight menu choices stay realistic for a small jungle airfield, with private jet food cooked and chilled rather than assembled at the last minute. Local specialities such as fish with coconut rice, cassava bread and plantain arrive as private jet platters ready for the galley. Gourmet inflight meals keep sauces in their own pots, and private jet snacks are dry or cut-fruit based. In Vaupés Department the same menu works for a short turnaround or an overnight crew.
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.
Mitú sits deep in the Vaupés rainforest, and SKMU is a small airfield where nothing arrives by road, so the galley has to be right before you land. For private jet catering at Fabio Alberto Leon Bentley Airport we cook and pack for the oven, the drawer and the seat plan you actually have. Inflight catering here leans on river fish, cassava and tropical fruit, while aviation catering for a short ground stop stays simple and sealed. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same brief: type, headcount, handover at the FBO. Cabin crew meals ride in labelled boxes, ordered and invoiced like the rest. Call or email, 24/7.
For corporate and executive flights into SKMU, the question is what survives heat and humidity. Business jet catering from a private jet chef is packed by component, so charter flight catering and corporate jet catering arrive ready to re-plate. A bespoke menu at Mitú uses local fish and cassava, with VIP flight catering and luxury inflight catering kept elegant and uncomplicated.
When a delegation lands at Mitú, we work from the protocol contact: who is aboard, which dishes are approved, who hands over. Government flight catering and VIP aviation catering are discreet, and head of state flight catering and state visit aircraft catering are packed sealed and labelled by seat.
At Mitú the allergen question is mostly nuts, fish and shellfish, since river fish and peanut-based sauces feature in the local kitchen. Kosher, halal, vegan, gluten free and allergen free special meals follow a written procedure: separate board, separate box, seat number on the lid. Kids meals are packed on request with the rest.
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.
Crew on the ground at SKMU may wait with limited food options, so we pack crew meals they can eat on duty. Flight crew meals and pilot meals travel as crew meal boxes, and crew catering can include cockpit meals marked clearly. Different meals for pilots are on request, and cabin crew meals stay apart from passenger trays, ordered and invoiced like any other item.
FBO catering at Mitú is handed over at the general aviation terminal or at the aircraft, depending on the slot. Catering delivery to the FBO goes through your handling agent, and ground handling catering and handling agent catering are agreed by tail number before the day.
A small aircraft at SKMU usually means galley catering is loaded by hand through the main door, so airside catering delivery stays simple. When a larger type needs a high loader, the handling agent arranges it on the apron. Aircraft provisioning at Mitú is agreed by tail number and galley layout, not by guesswork.
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.
Fabio Alberto Leon Bentley Airport serves Mitú, the capital of Vaupés Department, deep in the Colombian Amazon. At 680 ft it works as a small business aviation hub for a region the road network barely reaches: regional charters, official visits and humanitarian rotations all come through the same apron. Airport catering here is planned before wheels-up and handed over at the FBO.
Mitú is a remote stop, so general aviation carries more weight here than the size of the field suggests, and the airfield behaves as a quiet business aviation hub for the Vaupés. FBO services and ground handling services are modest, which makes advance planning the whole job. Inflight catering, in-flight catering and aviation catering stay simple and sealed, while business aviation catering and executive jet catering are agreed by tail number beforehand. Diplomatic flight catering goes through the protocol office, and crew meals and cabin crew meals are on request, invoiced like the rest.
Colombia controls the import of fresh meat, dairy, fruit and plants, and any international leg out of this business aviation hub is planned around those rules. Your handling agent confirms what clears on the day; sealed, commercially packed items are the simplest to load.
Average rating from the cabin crew and pilots we cater for.
“The 2 passenger portions of smoked salmon bagels and sliced fruit were the easy part; managing several individual meal preferences at MVP took more planning. I asked The Galley Girls for the salads in individual containers, with garnishes supplied separately for plating on board. We could finish the crew provisions as each guest was ready, rather than laying everything out at once. Our brief for flight catering was met with a sensible plan for galley preparation.”
“Nothing about the 4 guest order at Fabio Alberto Leon Bentley Airport called for excess complexity: just roasted vegetable bowls with separate dressings and sensible planning for a late menu amendment. Our request to The Galley Girls focused on the breakfast portions, with enough detail to distinguish passenger portions from additional provisions. The fruit plates were easy to locate during our cabin checks. This experience of flight catering services gave us a useful reference for managing written menu details on another departure.”
“An order of fresh fruit and breakfast pastries for 2 people at SKMU had to be organised around an evening cabin service. I wanted clear identification on the breakfast portions; The Galley Girls made the packing arrangement easy to compare with the order. For airline catering, that attention to packing arrangement made the order noticeably easier to manage. I found the sandwiches without searching through every box, a small detail that mattered during the final cabin checks.”
Pricing at Mitú comes from the items you choose and from how the handling agent controls airside access. Fish dishes sit higher than fruit and cassava. We put the quote in writing before the slot.
Send what you know and update us as it moves. A headcount that changes late is something we plan for at SKMU, and last-minute requests are handled.
International legs from SKMU follow Colombian food-import and export rules. If the crew is waiting on the ground within duty limits, we pack meals that keep and re-plate cold if needed.
You can carry sealed, commercially packed items, but fresh food from abroad is subject to Colombian import rules. We recommend ordering locally so the galley is stocked without a customs question.
Separate order, separate invoice. A private jet charter covers the aircraft; for the flight out of Mitú you order and pay for the meals with us.
Tail, pax and diets — a flight attendant takes it from there, day or night.
