Catering to your aircraft in La Dorada.
On the Magdalena valley's hot, humid ramp at German Olano, food has to hold. We cook and pack for crews flying out of La Dorada, and leave the re-plating to you.
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.
La Dorada lives on the Magdalena river, and the private jet menu for Cundinamarca Department follows it. Bocachico and bagre from the river, fried or grilled, make solid private jet food when packed dry with the sauce apart. Tolima-style tamales and fried plantain, arepas and fresh tropical fruit fill out the inflight menu, and Colombian coffee closes the service.
Our local specialities travel as private jet platters: chilled fruit boards of mango, pineapple and papaya, cheese with bocadillo, and cold cuts with arepitas. Gourmet inflight meals take a hot route: ajiaco-style chicken and potato, rice with grilled river fish, finished in the oven. Private jet snacks stay simple: plantain chips, panela squares and roasted nuts. Every item is chosen for the humid valley, so the private jet menu holds on a warm ramp.
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.
Hot, wet-season afternoons on the Magdalena decide when a ramp is comfortable and what a tray can take. Private jet catering at German Olano (SKPQ/PAL) starts with that: chilled plates, sealed lids, nothing that wilts on the apron. Our inflight catering and in-flight catering for La Dorada pairs local river fish and valley fruit with the plain reliability crews want. Aviation catering and business aviation catering are packed for the galley you actually have, executive jet catering included, and diplomatic flight catering is handled discreetly. Cabin crew meals come on request.
Flights from La Dorada are usually short and low-key, so the galley and the heat decide the menu. For business jet catering, corporate jet catering and charter flight catering we pack to your aircraft. VIP flight catering and luxury inflight catering come from a private jet chef, with a bespoke menu that suits the local produce.
At a military airfield, discretion matters. We handle government flight catering, head of state flight catering and VIP aviation catering through the protocol office, with a named team. State visit aircraft catering is traceable from kitchen to aircraft door.
At La Dorada the allergen risks are practical: fried river fish shares oil with other items, coconut and peanut turn up in sauces, and corn flour is everywhere. For kosher, halal, vegan, gluten free and allergen free requests we cook on separate boards, pack in separate boxes and label by seat. Special meals and kids meals are agreed with your brief before anything is 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.
For a crew at German Olano, flight crew meals are a separate order, on request and billed like the rest. Pilot meals are plated apart, crew catering suits the day's rotation, and cockpit meals are packed for one hand. Crew meal boxes are labelled by role, and we make different meals for pilots when needed.
At La Dorada the handling agent controls the apron, so handling agent catering is arranged before you land. FBO catering is left at the general aviation terminal or passed up to the aircraft, and ground handling catering is coordinated with the agent so no one waits at a gate. Catering delivery to German Olano follows the base's access routine: we confirm who opens which door, then hand over plane-side.
German Olano is a military base with a modest ramp, so the aircraft type decides loading. Smaller jets take galley catering by hand through the door; larger types need a high loader and a clear plan with the handling agent. We confirm door height and galley layout first, then arrange airside catering delivery and aircraft provisioning to suit.
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.
La Dorada sits on the Magdalena river, and SKPQ is its air base. General aviation and FBO services are limited, so airport catering depends on prior arrangements. Ground handling services for visiting jets go through the base's own channels.
German Olano is a small business aviation hub, used for regional private flights and occasional diplomatic traffic. Inflight catering, in-flight catering and aviation catering follow the same pattern as elsewhere. Business aviation catering and executive jet catering are packed for light jets, and diplomatic flight catering and cabin crew meals are handled on request.
Colombia's customs and the ICA restrict meat, dairy, fruit and vegetables crossing the border, so international legs need sealed, labelled food. Domestic flights are simpler. Tell us your next sector and we plan the menu to match what the destination allows.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at SKPQ, the next request was a charcuterie board and fresh bread for 6 guests, with several individual meal preferences to work around. The starters came from The Galley Girls in divided catering boxes, with a packing list that matched the contents. I could hand the breakfast portions to a colleague with a short explanation instead of unpacking the whole order. My search for "private jet catering near me" led to a practical conversation about storage requirements.”
“The 4 passenger portions of a breakfast basket with individual preserves were the easy part; managing a family lunch request at PAL took more planning. The snack boxes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. This experience of private jet catering menu gave us a useful reference for managing packing arrangement on another departure. The side dishes were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Our priority at German Olano Air Base was beef fillet with roasted potatoes for 10 passengers, with an evening cabin service shaping the service plan. This experience of private aviation catering gave us a useful reference for managing crew briefing on another departure. The Galley Girls understood why we wanted the snack boxes readily accessible instead of spread across several different boxes. The main courses were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
Private jet catering cost here comes from the menu you pick. Ordinary hot plates cost one amount, a certified kosher or allergen-free dish another, because of the separate cooking and packing. The figure is agreed ahead and invoiced like any order.
A menu of local things, such as bocachico, tamales or panela, makes lead time a small question here. We source from the valley and confirm against your departure; last-minute orders are handled.
The wet season at La Dorada brings storms that move departures, and catering must wait without spoiling. On international legs, customs treat fresh food strictly, so we keep the menu simple and packaged for inspection.
Personal food has to clear the handling agent and base security, which takes more care at a military airfield. We arrange airside access for our own catering so nobody carries bags through a checkpoint.
Catering sits outside charter pricing at La Dorada, ordered and invoiced alone. A changed headcount is a small edit on our side, handled even close to departure.
Tail, pax and diets — a flight attendant takes it from there, day or night.
