Catering to your aircraft in Apiay.
Apiay is a warm, flat air base in the Llanos, and what we pack for SKAP is built to survive an open apron and a single oven. Private jet catering here means chilled plates sealed, hot dishes ready to finish, and a handover to your handling agent.
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.
Meta Department is cattle country, and the Llanos shape what a private jet menu for Apiay looks like. Llanero beef, grilled over embers and sliced thin, is the signature of the plains. For private jet food we cook it, slice it per passenger and pack the juices apart. The inflight menu can also draw on mamona, the slow-roasted veal of the eastern plains, plus hallacas, arepas de choclo and fresh tropical fruit from the foothills. These local specialities are packed as private jet platters for sharing, as gourmet inflight meals for a plated service, or as private jet snacks for a short leg. Every dish is built for the galley you actually have, and the cold ones are packed to hold in Meta Department heat until the cabin crew takes them out of the drawer.
If your passengers are landing at Apiay, they are landing in the Llanos, and the local table is cattle, river fish and corn. A private jet menu for this field can start with carne a la llanera, mamona, or a plate of cachama, the river fish of Meta Department, grilled and boned. Arepas, cheese from the plains and tropical fruit such as guanabana and passion fruit fill the private jet food list. We pack local specialities as private jet platters, gourmet inflight meals or private jet snacks, depending on the leg. The inflight menu is agreed with your cabin crew before the slot, with allergens flagged and sauces kept separate.
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.
Gomez Nino Apiay Air Base sits on the flat grassland of Meta Department, a military field first and a civil stop second, which shapes every galley brief we take for SKAP. Private jet catering here is built around heat on the apron and a handover coordinated through your handling agent. Inflight catering for this field leans on foods that survive a warm tarmac. In-flight catering on the long legs out of the Llanos is packed to travel and to be re-plated with one oven. Aviation catering for SKAP also covers the crew, with cabin crew meals boxed apart from the guest trays. Business aviation catering and executive jet catering for API follow your aircraft's galley, not our menu. For official movements, diplomatic flight catering goes through the protocol route before anything is cooked.
At SKAP, a corporate or executive passenger lands in cattle country, and that sets the tone. Business jet catering can mean carne a la llanera sliced per seat, with sauce apart. Corporate jet catering and charter flight catering are agreed with your trip support team. VIP flight catering and luxury inflight catering follow a bespoke menu prepared by a private jet chef who knows how the dish travels.
For a government flight into Apiay, protocol clears the menu before anything is cooked, which is the rule for government flight catering at SKAP. Head of state flight catering is handled by a named team, with traceability on every item. VIP aviation catering and state visit aircraft catering for a movement into Meta Department stay discreet, from order to the aircraft door.
Apiay's kitchen leans on corn, plains cheese and beef, so allergens hide in different places than on a European menu: dairy in the arepas, wheat in empanada dough, shellfish in a coastal sauce. Kosher, halal, vegan, gluten free and allergen free meals are handled as a procedure, on a separate board and in a separate box, with the card for each seat. Special meals and kids meals are agreed with your cabin crew in advance and marked by seat number for the SKAP departure.
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 stopping at SKAP, crew meals are a request on the order, billed with it. We pack flight crew meals to be eaten quickly in a hot climate, with pilot meals handled one-handed. Crew catering and cockpit meals come in crew meal boxes marked CREW, and different meals for pilots are prepared separately when the policy of the operator requires.
On this field, ground handling catering means one conversation with your handling agent about gate, access and slot. FBO catering is brought to the aircraft, catering delivery to the general aviation terminal is agreed with your trip support team, and handling agent catering is the contact we work through for airside access at SKAP.
Not every aircraft stopping at SKAP is a light jet, and the galley decides how we load. Galley catering is planned from the aircraft type: door height, whether a high loader is needed, and what the oven can finish. Airside catering delivery at Apiay goes through your handling agent, who coordinates access to the apron. Aircraft provisioning for larger types is packed in trolleys and boxes sized to the galley, so your crew does not repack on board.
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.
SKAP is a military airbase in the Llanos and a small business aviation hub by necessity: general aviation and civil movements arrive through coordination, not walk-in traffic. Airport catering for API follows the rule it follows everywhere else: it is packed for the galley and handed to the aircraft through your handling agent.
Visits to Apiay are tied to the Llanos, to regional movements and to official flights, which makes this field a quiet business aviation hub rather than a busy one. Inflight catering and in-flight catering are adjusted for heat on the apron. Aviation catering, business aviation catering and executive jet catering are agreed with your operator. Diplomatic flight catering is cleared by protocol, and cabin crew meals and crew meals are packed in their own boxes. FBO services and ground handling services run through your handling agent and the FBO.
As a business aviation hub that is also an air base, Apiay follows Colombian customs rules: fresh meat, dairy and produce are restricted on import, and an inspection at an international arrival can cover what is left of your catering. Ask your handling agent what the field accepts. We label each pack by service so unopened items are easy to tell from the rest.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at API, with 5 passengers choosing a light pasta dish with grilled vegetables and several individual meal preferences influencing our preparation. Our request to The Galley Girls focused on the salads, with enough detail to distinguish passenger portions from additional provisions. The quantities of breakfast portions matched our service plan, leaving us comfortable with the order before the final briefing. For jet catering, that attention to meal organisation made the order noticeably easier to manage.”
“Passenger preferences led us to a mezze selection with flatbreads at Gomez Nino Apiay Air Base; 9 portions were needed, with a short ground stop factored into preparation. Instead of asking us to improvise, The Galley Girls explained how the snack boxes could be arranged during service. We could finish the sauces as each guest was ready, rather than laying everything out at once. This experience of VIP flight catering gave us a useful reference for managing galley preparation on another departure.”
“Working around several individual meal preferences at SKAP, I asked for a charcuterie board and fresh bread in portions appropriate for our 10 passengers. The Galley Girls understood why we wanted the side dishes readily accessible instead of spread across several different boxes. This experience of charter flight catering gave us a useful reference for managing final order confirmation on another departure. The salads were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
Two aircraft landing at SKAP on the same day can have very different bills, because one has a full galley and one has a drawer. Tell us the type and what the galley holds, and we quote the menu that fits it.
A dawn departure from SKAP changes the menu more than the order: we lean on cold plates and breakfast items that hold well. Lead time stays simple, and last-minute requests are treated, day or night.
Plan the two services as two packs. Fresh meat, cheese and fruit are controlled on entry to Colombia under customs rules, and your handling agent knows what the field expects. We mark each pack by service, so nothing is mixed on arrival.
Passengers sometimes bring their own kosher or halal meals, and that works when the packaging is sealed. For allergen or child meals, we cook to the written brief, labelled by seat. Check with your handling agent what customs will accept on entry.
No. Catering is not part of a charter: you choose the menu, we pack it for the galley, and it is ordered and invoiced separately from the aircraft. At SKAP, a local product like cachama or arepas often goes on the list.
Tail, pax and diets — a flight attendant takes it from there, day or night.
