Catering to your aircraft in Puerto Carreño.
Puerto Carreño is a river-border town with a small market, so private jet catering at German Olano is planned before you land: you tell us the tail and the headcount, and we cook and pack 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.
Vichada is Llanos country: cattle, river fish and the cassava that every household in the east of Colombia still presses and bakes. A private jet menu for German Olano leans on that table. Local specialities travel well when you plan for the galley: carne a la llanera, grilled beef cut thin and packed apart from its sides; mamona, the slow-roasted veal that the plains are known for; and river fish from the Orinoco basin, which we pack chilled and finished in the oven. For an inflight menu around Puerto Carreño, the safest private jet food is whatever holds its texture in a drawer: cassava bread, plantain, arepas, tropical fruit. These are private jet platters in the true sense, built for the Vichada Department and its heat. Gourmet inflight meals and private jet snacks follow the same logic: fruit from the plain, nothing that needs cold chain beyond what your galley holds.
The Orinoco side of Colombia eats differently from Bogotá, and a private jet menu for Puerto Carreño should say so. In the Vichada Department the staples are beef from the Llanos, river fish, plantain and cassava, finished with fruit such as mango, passion fruit and the sweet citrus of the lowlands. Local specialities are easiest to serve when we pack them for the galley you actually have: grilled meat sliced for re-plating, fish chilled with its sauce apart, cassava bread and plantain in sealed trays. That is private jet food with a place in it. Inflight menu choices here favour dishes that hold in heat and humidity, plus private jet platters of fruit and cold cuts for a stop where you want little to cook.
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.
German Olano sits at 177 ft on the Orinoco plain, at the eastern edge of Vichada, and private jet catering here is planned around a town with a small fresh market and a long rotation behind most arrivals. Inflight catering for this field is cooked and packed for your galley, aviation catering in the plain sense: you send the tail and the headcount, we pack, and it is handed over at the FBO or by your handling agent. Business aviation catering on a stop like this is usually one clear brief, with cabin crew meals labelled CREW so nobody opens a guest tray by mistake.
A business jet catering brief for SKPC is usually a simple one: a corporate jet catering order for a small cabin, VIP flight catering when the passengers want something local, and charter flight catering where the trip continues across the border. Luxury inflight catering here means good plains beef or river fish, not volume. A private jet chef writes a bespoke menu around what is in season in Vichada.
When a delegation lands at Puerto Carreño, government flight catering is handled quietly and traced from kitchen to aircraft. For head of state flight catering and state visit aircraft catering, our VIP aviation catering team confirms the menu with your protocol office first.
Special meals at Puerto Carreño are handled as a procedure suited to local cooking, not a promise on a label. On the Llanos table the usual hidden allergens are peanuts in sauces and the wheat or corn mixes in fried and baked items, so kosher, halal, vegan, gluten free and allergen free meals are cooked on a separate board, sealed and marked by seat. Kids meals follow the same rule, with plain grilled beef or chicken and rice.
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.
Puerto Carreño has little to eat near the apron, so crew catering matters here. Flight crew meals and pilot meals are made to order, packed in crew meal boxes and marked CREW; cockpit meals are easy to eat in the seat, and different meals for pilots can be arranged on request.
On a field this small, FBO catering at German Olano means one hand-off: your handling agent meets the packed order at the general aviation terminal and carries it to the aircraft. Catering delivery to the FBO is agreed against your slot, ground handling catering covers the apron access, and handling agent catering stays with whoever signs for the aircraft that day.
Here the type on the ramp decides how the order is loaded. A light or midsize jet takes galley catering through the door, by hand, and aircraft provisioning is a matter of trays and cool bags. Where a larger aircraft needs a high loader, ask your handling agent early, because airside catering delivery on a small field depends on what equipment is on site that day. We pack to the galley you have, whatever 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.
Airport catering at SKPC supports a small general aviation operation at the end of Vichada's road network. FBO services and ground handling services are modest, and the terminal is sized for a few movements a day, so a clear order with your handling agent matters.
As a business aviation hub, German Olano is a quiet one: occasional corporate stops, oil and mining visitors, and government flights. Inflight catering and in-flight catering are both ordered ahead, aviation catering for the stop is packed for your galley, business aviation catering and executive jet catering follow the same brief, and diplomatic flight catering and cabin crew meals are handled on request.
Colombian customs control the import of fresh meat, dairy and plants, and Puerto Carreño sits on the border with Venezuela, so formalities are real. Ordering locally avoids carrying perishables across, and your handling agent confirms current rules for the stop.
Average rating from the cabin crew and pilots we cater for.
“Despite a short ground stop, we wanted the 3 guests at SKPC to enjoy grilled salmon with a lemon dressing without a complicated cabin service. I appreciated the emphasis on storage requirements throughout the airline catering arrangements. The Galley Girls prepared the desserts for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the fruit plates ready without cluttering the galley work area during preparation.”
“Timing and organisation mattered at PCR, where our order of a selection of petits fours and sandwiches for 5 people involved several individual meal preferences. With crew meals, careful attention to cabin service sequence matters as much to our crew as the menu itself. The Galley Girls understood why we wanted the salads readily accessible instead of spread across several different boxes. We left the breakfast portions stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Between cabin checks at German Olano Airport, I coordinated a selection of petits fours and sandwiches for 2 guests and explained our concerns about a tight boarding window. Our request to The Galley Girls focused on the desserts, with enough detail to distinguish passenger portions from additional provisions. The quantities of main courses matched our service plan, leaving us comfortable with the order before the final briefing. I would discuss FBO catering with them again, especially when meal organisation needs careful coordination.”
A return order from SKPC is priced like any other: dishes, covers and special meals. Mango and passion fruit are cheap in season; imported cuts and special diets cost more.
What shapes lead time on this field is the slot and the customs picture, not the cooking. For an empty cabin, a short crew order is simple, and last-minute requests are handled.
A government flight into SKPC brings customs and protocol together. We keep catering local, cooked in Colombia, so nothing perishable crosses a frontier, and diplomatic flight catering follows the menu cleared by your protocol office.
With a tight slot, carrying your own food adds a customs variable you do not control. Cooked and packed in Colombia, the order is already in the galley when you walk up.
Catering sits outside the contract, even on a larger aircraft. At Puerto Carreño we pack to the galley size: cold plates for a small cabin, oven dishes where there is an oven.
Tail, pax and diets — a flight attendant takes it from there, day or night.
