Catering to your aircraft in Florencia.
At Florencia, the day starts early, the air is warm and wet, and a light jet can sit on the apron between rain showers. We cook for that rhythm: river fish, fruit and coffee, packed for your crew to re-plate at SKFL.
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.
Florencia is the capital of Caquetá, where the Andean foothills drop into the Amazon, and the private jet menu here leans on that geography. A Caquetá inflight menu has river fish, plantain, yuca, arepas and tropical fruit that few galleys ever see. Private jet food from this region is honest and fresh, so we cook it for travel and mark what needs the oven and what stays chilled.
Local specialities from Caquetá are the point of ordering at SKFL. Our private jet platters carry fruit and cheese from the region, our gourmet inflight meals use river fish and plantain, and private jet snacks include coffee-region sweets. The private jet menu for Florencia reads like the Amazon foothills, each dish packed to survive a jet galley.
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.
Florencia sits on the western edge of the Amazon basin, and the kitchen follows the market: river fish, plantain, passion fruit and a wet-season rhythm that decides what is fresh. Private jet catering at SKFL is built around that, with inflight catering that travels well in a galley, in-flight catering plated by your crew, aviation catering for the aircraft you actually fly, business aviation catering for quiet corporate rotations, executive jet catering for charter legs, diplomatic flight catering when protocol applies, and cabin crew meals packed separately.
Corporate jet catering at SKFL works best with a plain, bespoke menu: local fish, fruit, one hot dish and one cold. Our private jet chef writes it around your cabin size, so business jet catering, VIP flight catering, charter flight catering and luxury inflight catering all fit the same brief.
When a delegation lands at SKFL, government flight catering follows protocol: a named team, sealed trays, and ingredient traceability. Head of state flight catering, VIP aviation catering and state visit aircraft catering are ordered through a single contact.
In Florencia, dietary work starts with the local pantry: peanuts and shellfish appear in sauces, and cassava and plantain are naturally gluten free but often fried in shared oil. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked on a separate board and boxed apart, with the card kept in the drawer for the person who serves.
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 rotation through SKFL, we pack crew meals to eat at the aircraft: a hot dish, a cold dish, fruit and water. Flight crew meals, pilot meals and cockpit meals are boxed one per person, and different meals for pilots are available on request. Crew catering and cabin crew meals are charged like any other line, with crew meal boxes sealed and marked.
At SKFL we run FBO catering through the general aviation terminal: the handling agent opens the access, and the catering delivery to the FBO ends at the aircraft door. Ground handling catering and handling agent catering are coordinated by phone before the slot.
SKFL is a small regional field, so most business jets are loaded from a truck or by hand at the FBO. For a larger cabin we confirm with your handling agent whether a high loader is needed for airside catering delivery. Galley catering and aircraft provisioning are planned around the actual galley of your type, with trolleys, trays and ovens counted before cooking starts.
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.
SKFL, also filed as FLA, serves Florencia on the western edge of the Colombian Amazon. The terminal handles scheduled traffic and a thin stream of general aviation, so it works as a small business aviation hub for crews working the Caquetá region. Airport catering for private jets is arranged ahead with the FBO.
Florencia sees jets between rain showers: small teams, short stays, specific needs. We supply inflight catering and in-flight catering for those stops, aviation catering for operators unfamiliar with the area, and business aviation catering with executive jet catering for charters. Diplomatic flight catering and cabin crew meals are available, and SKFL remains a quiet general aviation airport with FBO services and ground handling services.
Food entering Colombia through SKFL meets customs and agricultural inspection, and fresh produce brought from abroad can be pulled from the galley. We cook in-country, so what goes on board is already compliant, and your handling agent deals with leftover waste. This is also why SKFL works as a business aviation hub for crews who prefer to order here rather than carry food in.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at Gustavo Artunduaga Paredes Airport, the next request was a cheese board and savoury canapés for 10 guests, with a late menu amendment to work around. I want a private jet chef to understand cabin service sequence, and this order gave us a useful starting point. The Galley Girls kept the main courses separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the crew provisions ready without cluttering the galley work area during preparation.”
“Timing and organisation mattered at SKFL, where our order of yoghurt pots and fresh berries for 4 people involved an evening cabin service. Our request to The Galley Girls focused on the snack boxes, with enough detail to distinguish passenger portions from additional provisions. We also checked the canapés before approval, which helped avoid a second round of questions later in the preparation. The galley preparation stood out more than any sales pitch about in flight catering.”
“We kept the passenger brief simple at FLA: fresh fruit and breakfast pastries for 8 guests, organised with different crew meal preferences in mind. The fruit plates supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The starters were also listed clearly, which made it easier to pass instructions between crew members during preparation. This experience of inflight catering services gave us a useful reference for managing packing arrangement on another departure.”
Think of private jet catering cost as menu plus portions. At Florencia, a surprise extra guest means one more fish plate and one more fruit portion, invoiced like any other item. Last-minute changes are handled.
Lead time at SKFL depends on the market day and the produce; river fish is easiest when we know early. Orders placed close to departure are accepted and handled, with crew meals labelled CREW.
Arriving at SKFL from abroad, any raw animal or plant product in the galley may be declared and removed. We source locally, so the meal on board is cleared by the handling agent without conflict.
Yes, though customs and the galley both impose limits. Better to order the return-leg meals from Florencia: we cook them, pack them cold or ready to heat, and hand them over at the FBO on your slot.
No, and an empty repositioning flight does not change that. Whether you carry guests or only crew, food at SKFL is a separate order, invoiced on its own like everything else.
Tail, pax and diets — a flight attendant takes it from there, day or night.
