Catering to your aircraft in La Mina-Maicao.
Jorge Isaac sits low in the Guajira desert, where heat is the first thing the food meets. We pack chilled and hot dishes apart, label by seat, and meet your aircraft at the FBO.
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.
La Guajira is wayuu country, salt flats and coast, and the private jet menu for Maicao follows it. Local specialities such as chivo (goat) slow-cooked with its own jus travel well as a hot plate: it comes in a sealed tray, finishes in the oven, sauce apart. Fresh fish from the Caribbean coast and arepas de huevo make good private jet food, while patacones and yuca sides re-plate cleanly. For an inflight menu in La Guajira Department we keep the cold side simple: tropical fruit, queso costeño, ceviche-style starters kept chilled until you serve. Our private jet platters, gourmet inflight meals and private jet snacks all follow this table, so the galley receives local specialities that behave in a drawer and a small oven.
The coastal table of La Guajira Department is built around goat, fish, corn and fruit, and that is the brief we give the kitchen for SKLM. Chivo guisado and arroz de camarón go in as hot dishes with the sauce in a separate pot; mango, guava and queso costeño fill the cold private jet platters. Corn arepas and cassava bread make private jet snacks that stay crisp. Each gourmet inflight meal is labelled by seat and finishing method, so the local specialities in your private jet menu reach the cabin the way they would at a table in Maicao.
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.
A 281-foot field in the dry Guajira lowlands, Jorge Isaac (SKLM / MCJ) sees short business-aviation visits with the heat already at the door. Private jet catering here is built for that: food that holds in the drawer and finishes in the oven. We run inflight catering and aviation catering for La Mina-Maicao rotations, from business aviation catering for corporate crews to executive jet catering, diplomatic flight catering and cabin crew meals, all handed over at the aircraft.
Corporate travellers into La Mina-Maicao tend to fly short, so the menu stays compact. For business jet catering we build a bespoke menu that survives the heat. Our private jet chef shapes charter flight catering and VIP flight catering for the day, and luxury inflight catering for owners who want regional food. Corporate jet catering orders are confirmed with tail and slot.
When a delegation lands at Jorge Isaac, protocol decides the menu before the kitchen does. We handle government flight catering with sealed, traceable packing, head of state flight catering for senior parties, VIP aviation catering for escorts and state visit aircraft catering for official visits.
In La Guajira the allergen to watch is shellfish, with corn and peanuts close behind. We cook kosher, halal, vegan and gluten free dishes on a separate board, mark special meals, keep allergen free trays sealed and prepare kids meals separately.
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.
On a Maicao turnaround, crew meals are something you ask for when you order, and they appear on the same invoice as the guest food. Flight crew meals and pilot meals are packed to eat one-handed in the cockpit. Crew catering is boxed, crew meal boxes carry CREW on the lid, cockpit meals stay separate from guest trays, different meals for pilots are written down, and cabin crew meals can be added for whoever serves.
At SKLM we do catering delivery to the FBO, then your handling agent takes it airside. The general aviation terminal is the meeting point. FBO catering, ground handling catering and handling agent catering all end at the aircraft steps.
Door height and galley size set how food goes aboard at Jorge Isaac. Tell us the type and we plan galley catering, airside catering delivery and aircraft provisioning, with a high loader only if the aircraft needs it.
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.
Jorge Isaac is a small airport in La Mina-Maicao, serving general aviation and charter movements across La Guajira. Airport catering here is built around a quiet apron and a short list of FBO services and ground handling services, so what you order is what you have.
Business aviation hub it is not, but Jorge Isaac sees corporate and charter arrivals tied to regional trade. Inflight catering, in-flight catering and aviation catering stay simple on this apron. Business aviation catering and executive jet catering suit short stays, diplomatic flight catering suits official visits, and crew meals and cabin crew meals go on the order for whoever works the cabin and cockpit. Ask the FBO what ground handling services are on offer that day.
Colombia restricts imported fresh meat, dairy and plant products at customs, and ICA checks agricultural items. Arriving food can be held, so sourcing locally avoids the wait. The FBO services desk and your ground handling services team explain what clears at SKLM.
Average rating from the cabin crew and pilots we cater for.
“Despite an evening cabin service, we wanted the 11 guests at Jorge Isaac Airport to enjoy a cold lunch with cheese and fruit without a complicated cabin service. Instead of asking us to improvise, The Galley Girls explained how the sandwiches could be arranged during service. The side dishes stayed together in one group, so another crew member could follow the same plating sequence. With in flight catering, careful attention to final order confirmation matters as much to our crew as the menu itself.”
“Several practical details needed attention at SKLM, with a light pasta dish with grilled vegetables requested for 3 guests and limited fridge space to accommodate. I needed the snack boxes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. For our team, the strongest part of their inflight catering services was how they handled written menu details. There was no need to reconstruct the sauces quantities from several messages during the final departure checks.”
“Our priority at MCJ was a cold lunch with cheese and fruit for 11 passengers, with two separate meal services shaping the service plan. I want an inflight catering company to understand crew briefing, and this order gave us a useful starting point. The Galley Girls used a readable packing list for the sauces, which helped when two colleagues checked the order together. Keeping the sandwiches identifiable helped the colleague taking over service understand the order without another long explanation.”
Think in dishes, not in a flat sum: fresh coastal fish, goat and seasonal mango each carry their own cost. Give us the headcount and the galley type for MCJ and we return a quote built for that flight.
Rainy-season storms and the hottest hours of the day move departures at SKLM. Tell us when the aircraft is leaving and we arrange the order to match; last-minute requests are handled.
Colombia controls imported fresh produce and animal products, so bringing your own meat or cheese can mean it is held. Dishes cooked locally and handed over through your handling agent avoid that problem at SKLM.
You can, but fresh meat, cheese and fruit from abroad may be held by Colombian customs. The passenger count at a private flight often changes late, and ordering locally lets us adjust portions up or down.
Catering sits outside a private jet charter and is invoiced on its own. Crew duty limits make a long wait on the ground costly, so we hand over at the aircraft when it suits your slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
