Catering to your aircraft in San Andrés.
A turquoise ramp, warm air, and a flight attendant checking what will hold in the drawer: that is a normal day at San Andrés. We pack for that galley and hand over at the FBO or with 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.
San Andrés is a Caribbean island, and its private jet menu reads like one. Local specialities start with fish: grilled snapper, ceviche and the island crab dishes, all of which travel well when packed chilled with the sauce apart. Rondón, the coconut-based seafood stew of the archipelago, is the signature dish of the department of San Andrés, Providencia y Santa Catalina; on a private jet it works as a hot item that finishes in the oven, with the bread in a separate bag. Inflight menu choices also include coconut rice, patacones and tropical fruit plates, which make good private jet food for a short island leg. Private jet platters of cold seafood and fruit suit passengers who want something light before landing, and private jet snacks such as coconut cookies or plantain chips keep well in the cabin. Gourmet inflight meals here are less about heavy sauces and more about freshness, so we plan around what the market has that day.
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.
San Andrés sits in the western Caribbean and answers to the Colombian mainland by air or sea only, so everything a galley needs is planned around that island fact. Private jet catering at SKSP is built the same way: menus around the sea, ingredients that survive humidity, and a handover at the FBO or your handling agent. Inflight catering here leans on fish, coconut and tropical fruit, while aviation catering for the crew stays simple and durable. Business aviation catering and executive jet catering for island rotations are written to the galley you actually fly. Diplomatic flight catering and cabin crew meals follow the same rule: cleared first, cooked after.
Executives and charter passengers arriving at SKSP usually want something that tastes of the Caribbean without being heavy. Business jet catering is built around fish, coconut rice and fruit, and corporate jet catering for a short stay can stay simple. VIP flight catering, charter flight catering and luxury inflight catering all follow the same brief, and the private jet chef adapts a bespoke menu to the galley.
When a delegation lands at ADZ, the menu is agreed with protocol first. We handle government flight catering and head of state flight catering with discretion, VIP aviation catering with traceable ingredients, and state visit aircraft catering with a fixed team and sealed trays.
On San Andrés the dietary question starts with seafood and coconut: shellfish and fish are everywhere in the local kitchen, so allergen free meals are cooked and packed on a separate board, in a separate box, with the seat number on the lid. Kosher and halal requests are handled as special meals and sealed, vegan and gluten free dishes lean on fruit, rice, beans and plantain, and kids meals stay simple and mild. Tell us the restriction and the seat, and we write the procedure into the order.
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.
A crew that has flown into SKSP wants something filling and simple. Crew meals, flight crew meals and pilot meals are ordered with the flight on request and billed with it. Crew catering is packed in its own box, cockpit meals are easy to eat in the seat, crew meal boxes are labelled by role, and different meals for pilots keep captain and first officer on separate dishes.
FBO catering at San Andrés means the handover happens at the FBO or with your handling agent, on your slot. Catering delivery to the FBO goes through the general aviation terminal, ground handling catering is coordinated with your agent, and handling agent catering stays on the same order.
San Andrés is a single-runway island field, and the aircraft type decides how the galley is loaded. A light jet takes trays by hand through the door, while a larger cabin may need a high loader for the galley trolleys; either way, galley catering is boxed and labelled so airside catering delivery by the handling agent is a matter of passing it up. Aircraft provisioning for a wide-body goes through the same order, just with more carts, so give us the type and the galley layout.
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.
Gustavo Rojas Pinilla International Airport is the main gateway to San Andrés, an island in the western Caribbean. Airport catering here is shaped by the sea, the humidity and the sparse supply chain. General aviation sits alongside scheduled traffic, and FBO services and ground handling services are available for visiting aircraft.
San Andrés is a business aviation hub for the western Caribbean, seeing tourism peaks around December and Easter. Inflight catering and in-flight catering here take advantage of fresh fish and fruit, while aviation catering, business aviation catering and executive jet catering all follow the same island logic. Diplomatic flight catering and cabin crew meals are cleared first and cooked after.
Colombian agricultural rules apply at San Andrés: raw meat, dairy and fruit from outside the country may be refused or destroyed. Local fish, rice and tropical fruit avoid the question, and cooked, sealed meals are the safe choice for the galley.
Average rating from the cabin crew and pilots we cater for.
“I wanted smoked salmon bagels and sliced fruit for 8 guests at SKSP, packed sensibly for a cabin team dealing with two separate meal services. Our request to The Galley Girls focused on the sauces, with enough detail to distinguish passenger portions from additional provisions. The quantities of canapés matched our service plan, leaving us comfortable with the order before the final briefing. For business aviation catering, that attention to storage requirements made the order noticeably easier to manage.”
“Our priority at ADZ was vegetable tartlets and a dessert selection for 2 passengers, with a small galley worktop shaping the service plan. The Galley Girls labelled the canapés in line with our brief, so the cabin team could identify the relevant portions quickly. My main takeaway from this jet catering order was the practical approach to crew briefing. We could distinguish the crew provisions at a glance instead of lifting lids just to establish what belonged to each service.”
“It was the packing plan I cared about at Gustavo Rojas Pinilla International Airport, with 5 servings of a cheese board and savoury canapés and an evening cabin service to consider. I would discuss VIP flight catering with them again, especially when galley preparation needs careful coordination. With several people involved, The Galley Girls kept the side dishes and delivery arrangements together in a concise order update. The cabin team could match the sandwiches to the request before moving on to the remaining departure tasks.”
A crew stuck on the ground at San Andrés can order lighter, cheaper meals, while the cabin gets the island menu. Price follows the dishes, and you see the figure before you confirm. Seasonal items such as crab or lobster raise the total; fruit, rice and chicken lower it.
Local ingredients make this airport easy: the market has fish, plantain, coconut and tropical fruit every day. If you want something that must be imported, customs rules apply and the lead time grows. We plan around that and handle last-minute orders using what the island has.
Ordering the return meal at SKSP means the customs question follows the aircraft. Sealed, cooked food leaves cleanly; raw items may be refused at the next border. We suggest cooked dishes and fruit, packed with seat numbers on the lids.
You can bring your own, but crew on repositioning flights tend to arrive tired and want something simple. We pack one hot dish and one cold dish per pilot, sealed, with no loose fruit, which sidesteps most customs concerns.
No. Catering is not part of the charter for a delegation or state flight: it is ordered separately and invoiced separately. We work from the protocol office's brief, write the menu around it, and deliver to the aircraft through the FBO or your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
