Catering to your aircraft in Tame.
Gustavo Vargas is a quiet field on the Arauca plains. Crews here want food that holds through a weather hold, labelled by seat, handed over by the FBO or 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.
Tame is the gateway to the Colombian llanos, and the food follows the cattle. A private jet menu for Tame starts with carne a la llanera, beef cooked slowly over open embers, which travels well as sliced meat with its sauce apart. The inflight menu can add cachapas, hallacas, fried plantain and yuca, the same local specialities families in Arauca Department eat on weekends. Private jet food here is simple, generous and rooted in the plains. For private jet platters we build cold boards of cured cheeses, fresh fruit and arepas; gourmet inflight meals are plated hot from the oven. Private jet snacks are plantain chips, fruit cups and arepas with cheese. Everything is packed for the galley, and every dish is a local speciality of Tame and Arauca Department.
Arauca Department is cattle country, and a private jet menu for Tame reflects it: beef from the plains, river fish when the market has it, plantain in every form. We write the inflight menu around dishes that hold up without a full kitchen on board, such as sliced llanera beef, ground-maize arepas and fruit. Private jet food at Tame means local specialities and Arauca ingredients, not imported hotel dishes. Private jet platters carry cheese, fruit and cured meats; gourmet inflight meals finish in the aircraft oven; private jet snacks cover the crew and guests between legs. Each plate is labelled for the seat and packed to be re-plated by the flight attendant.
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.
Tame sits on the Arauca plains at 1,050 ft, and its apron sees turboprops, light jets and the odd crew position flight. Private jet catering at Gustavo Vargas Airport (SKTM / TME) is built around what a small galley can finish: plated llanero beef, chilled fruit, plain breakfast boxes. We run inflight catering and aviation catering for business aviation catering requests here, executive jet catering for owners and diplomatic flight catering when a delegation stops over, with cabin crew meals ordered alongside.
Business jet catering at Tame is usually a short brief: four to eight seats, oil, ranching or government travellers, a light jet or turboprop. Corporate jet catering means a menu that fits one oven. For VIP flight catering and charter flight catering at SKTM, our private jet chef writes a bespoke menu around llanero beef or river fish, and luxury inflight catering stays simple: plated, labelled, ready to re-plate.
Government flight catering at Tame is arranged by protocol, not by the kitchen. Head of state flight catering and state visit aircraft catering call for a named team, traceable ingredients and a quiet handover at the apron. VIP aviation catering at SKTM is discreet and cleared before anything is cooked.
Special meals at Tame are handled as a procedure around local cooking: the plains kitchen leans on beef, fried food and maize, so allergens hide in shared fryers and marinades. Kosher, halal, vegan, gluten free and allergen free meals are cooked separately and sealed, and kids meals follow the same route. We ask for the restriction and the seat number with 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.
At Tame, crew meals are an order of their own, placed on request and invoiced as a separate line. At Tame, crew meals for a day of short legs are boxed and labelled CREW, apart from the guest trays. Flight crew meals can be hot or cold; pilot meals are two different dishes, since different meals for pilots are a safety habit. Crew catering is built for one hand, so cockpit meals sit in a box that opens without a tray table. Crew meal boxes go to the handling agent with the rest, and cabin crew meals follow the same route.
FBO catering at Tame ends where the aircraft begins: catering delivery to the FBO, or to the general aviation terminal if your handling agent prefers. Ground handling catering is arranged with the agent for airside access, and handling agent catering means one contact, one slot, one set of boxes at the aircraft.
Gustavo Vargas is a modest apron, and the aircraft type decides how the load goes aboard. For turboprops and light jets the trolleys go up the airstairs by hand; larger cabins may call for a high loader arranged through your handling agent. Galley catering is packed to the galley you have, and airside catering delivery runs through the FBO or ground handler. Aircraft provisioning at SKTM means sealed boxes, labelled by seat.
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 Vargas Airport serves Tame, in Arauca Department. It is airport catering for a regional field: a single runway, a small terminal and a flow of light aircraft, charters and government flights. Not every day is busy, and that is exactly why a clear order matters.
Business aviation here is made of oil, cattle and government movements. Inflight catering and in-flight catering at SKTM follow those rhythms; aviation catering, business aviation catering and executive jet catering are ordered around the rains. Diplomatic flight catering and cabin crew meals are arranged the same way: by request, in the same box format. General aviation traffic and FBO services make the field a modest business aviation hub, with ground handling services coordinated by your agent.
Colombian customs control animal and plant products arriving from abroad. For a flight into SKTM that means catering sourced and cooked locally, packed sealed, with no raw foreign ingredients left in the galley when the aircraft clears.
Average rating from the cabin crew and pilots we cater for.
“Having 2 guests request vegetable tartlets and a dessert selection at TME meant planning the portions carefully while accounting for different crew meal preferences. The Galley Girls prepared the breakfast portions for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the side dishes ready without cluttering the galley work area during preparation. I would discuss private aviation catering with them again, especially when storage requirements needs careful coordination.”
“A request for mini sandwiches and individual desserts, 10 passengers, and a tight boarding window: that was our brief for the departure at Gustavo Vargas Airport. The Galley Girls grouped the salads by service, which was more useful to us than simply receiving a list of dishes. The desserts were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. I appreciated the emphasis on cabin service sequence throughout the business jet catering arrangements.”
“My order at SKTM covered poached fish with steamed rice for 5 guests, with a practical service plan needed because of an evening cabin service. The Galley Girls updated the main courses in the written order and sent back a confirmation that clearly showed our amendments. This experience of business aviation catering gave us a useful reference for managing meal organisation on another departure. There was no need to reconstruct the breakfast portions quantities from several messages during the final departure checks.”
Compare two orders for the same cabin: an allergen-free dinner with separate cooking and sealed packaging against a plantain and cheese snack box. Private jet catering at SKTM is priced per dish on that basis, never as a flat package.
Slow-cooked beef sets the pace of an order into Tame. Pick it early and the rest of the menu slots in around it; if plans change we handle last-minute orders with simpler dishes.
Flights into Tame depend on the weather window, and a delayed aircraft needs food that lasts. Colombian customs inspect imported animal and plant products, so a menu built in Arauca avoids that question.
Passengers sometimes arrive with their own dishes. At Tame the handling agent decides what crosses to the apron, so confirm it before you land; our boxes are packed to pass that check.
Not at all: the charter quote does not carry the catering. At SKTM, a change from four to six passengers on the day just means more plates, charged as ordered.
Tail, pax and diets — a flight attendant takes it from there, day or night.
