Catering to your aircraft in Tumaco.
At La Florida the sea is at the end of the runway and the heat sits on the apron. We cook Pacific seafood and coconut dishes for crews flying into Tumaco, packed for your galley.
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.
Tumaco is Colombia's Pacific fishing port, and the private jet menu for La Florida draws straight from that coast. Local specialities here are built on fish, shrimp, coconut and plantain, which makes the inflight menu lean toward seafood served chilled or finished in a small oven. Private jet food from Nariño Department is easier to travel than it looks: encocado keeps its coconut sauce apart, ceviche stays chilled, and fried plantain is re-plated at altitude. We build private jet platters from tropical fruit, cheese and cured items, gourmet inflight meals around the catch of the day, and private jet snacks such as patacones and cassava bread. Every dish is local, named, and packed for the galley it will meet.
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.
Tumaco's airfield is a sea-level strip where heat and salt air decide how food is sealed. Private jet catering for SKCO is cooked and packed by former VIP flight attendants who know what comes out of a drawer onto a plate. Expect inflight catering and in-flight catering built around local fish and plantain, aviation catering that respects the galley, business aviation catering for tight turnarounds, executive jet catering for small cabins, diplomatic flight catering when protocol applies, and cabin crew meals boxed separately.
Executives landing at SKCO usually come for the coast, and the plate should say so. Business jet catering from a private jet chef means coconut, shrimp and fruit in portions sized for the cabin. Corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering all start from one bespoke menu per tail.
Government flight catering at Tumaco follows the protocol set for the movement. Head of state flight catering and VIP aviation catering are prepared by a named team with traceable ingredients and quiet handover. For a state visit aircraft catering order, ingredients are logged and trays sealed before they reach the apron.
Coconut, shellfish and peanuts sit close together in Pacific Nariño cooking, so allergen free orders at Tumaco are handled as a procedure: separate board, separate box, sauce kept apart. We prepare kosher, halal, vegan and gluten free special meals on request, plus kids meals, and the cards travel with the seat number so your galley knows who gets what.
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 leg into Tumaco the crew eats when the cabin is settled. Crew meals are a line on the order, never an extra; flight crew meals and pilot meals are built for one hand. Crew catering and cockpit meals travel in crew meal boxes marked CREW, and different meals for pilots are available if policy asks for it.
FBO catering at La Florida is handed over at the aircraft or at the general aviation terminal, whichever your handling agent sets up. Catering delivery to the FBO is coordinated with ground handling catering, and handling agent catering is arranged around the slot and the airside pass.
What loads at La Florida depends on the type. A light jet or turboprop takes a hand-carried box through the main door, while a larger cabin may need the handling agent to arrange a high loader for airside catering delivery. Tell us the type and the galley, and we pack galley catering to fit the oven and drawers aboard. Aircraft provisioning on this sea-level apron is planned around heat, so cold items travel in insulated cases to the aircraft steps.
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.
La Florida is a small Colombian airfield serving Tumaco, a port town on the Pacific coast of Nariño Department. Airport catering here is simple in shape: fresh local fish, coconut and fruit, packed for general aviation arrivals. FBO services and ground handling services are modest, and the airfield sits at 8 feet above sea level.
As a business aviation hub it is quiet: occasional corporate and charter movements, plus government and regional flights. Inflight catering and in-flight catering here lean on local seafood, aviation catering suits a humid apron, and business aviation catering is packed to hold. Executive jet catering fits small cabins, diplomatic flight catering follows protocol, and cabin crew meals are boxed apart.
Colombian customs regulate the import of fresh meat, dairy and fruit, so our menus use local produce. For departures abroad, declare food to the destination authority. Arrival rules vary by country, and your handling agent can confirm what is permitted before you leave Tumaco.
Average rating from the cabin crew and pilots we cater for.
“Despite a small galley worktop, we wanted the 7 guests at La Florida Airport to enjoy chicken skewers with a couscous salad without a complicated cabin service. This experience of private jet catering menu gave us a useful reference for managing meal organisation on another departure. The Galley Girls labelled the fruit plates in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the main courses identifiable helped the colleague taking over service understand the order without another long explanation.”
“Rather than an elaborate service at SKCO, our 11 guests wanted fresh fruit and breakfast pastries, organised sensibly around different crew meal preferences. For private aviation catering, that attention to catering handover made the order noticeably easier to manage. The Galley Girls understood why we wanted the salads readily accessible instead of spread across several different boxes. That left time to check the side dishes properly before the passengers were ready for the next part of the service.”
“Passenger preferences led us to grilled salmon with a lemon dressing at TCO; 4 portions were needed, with an evening cabin service factored into preparation. After a final adjustment to the salads, The Galley Girls gave us one revised order summary to work from. The sandwiches remained as originally requested, which was reassuring when we checked the latest version with operations. The order made business jet catering feel manageable because the written menu details had been considered beforehand.”
Special meals are the part of a quote that moves most. At Tumaco a peanut-free or shellfish-free menu means a clean prep area and a separate box, and that is reflected in the figure. Send the diet cards and we return what private jet catering costs.
Lead time at La Florida comes down to one local product: the seafood. We source from the Tumaco port, so a request for shrimp or white fish is best sent with the slot. Late changes are accepted, and last-minute orders are handled.
When a storm closes the window, the box waits. Customs rules on meat, fish and fruit differ by destination, so we label ingredients clearly to help your crew declare accurately. Tell us where you land after La Florida and we suggest what to keep or swap.
Yes, you can bring food from home. The practical step is speaking to the handling agent early so airside access is arranged. For anything perishable, a local order avoids the risk of a sealed box sitting in tropical heat.
Not part of it. A private jet charter into SKCO covers flying, while meals are ordered and invoiced apart. Last-minute passenger changes are normal for us; send the final number and we re-pack.
Tail, pax and diets — a flight attendant takes it from there, day or night.
