Catering to your aircraft in Corozal.
At SKCZ the apron is warm and the guests expect Caribbean-coast food. We pack for your galley in Corozal, with crew meals boxed apart, and hand it to 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.
Sucre Department is cattle, cassava and river fish, and the private jet menu at Las Brujas follows that. Local specialities such as sancocho de gallina, arroz de coco, bollo limpio and butifarra from Sincelejo travel well if you decide early what is plated and what stays sealed. Private jet food from Corozal leans on grilled meat, plantain, yuca and fresh tropical fruit.
An inflight menu from Corozal starts with what Sucre produces: queso costeño, suero, mote de queso, carne a la brasa and the fruit of the savanna. Local specialities are adapted to the galley: fried items are packed crisp and separate, soups travel sealed, and sweets like dulce de ñame go on a cold tray. Private jet food here has to survive heat on the apron.
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.
Las Brujas sits at 528 ft in the savanna of Sucre, a small field whose apron fills when the ranching families and regional officials travel. Private jet catering here is built around the galley you actually have and the heat on the ramp. Inflight catering and in-flight catering for these flights are packed by former VIP flight attendants, as aviation catering that travels well in tropical air. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same logic: sealed, labelled, ready to re-plate, with cabin crew meals boxed separately.
A flight out of SKCZ often carries a small party in a light or midsize cabin. Business jet catering and corporate jet catering are packed for a short galley, while VIP flight catering and charter flight catering add plated courses. A private jet chef builds a bespoke menu with luxury inflight catering touches from Sucre.
Official movements through Corozal need a quiet process. For government flight catering and head of state flight catering, the menu is approved first. VIP aviation catering and state visit aircraft catering follow the same cleared route, with no names on labels.
Special meals in Sucre mean knowing where allergens hide: peanuts in sauces, shellfish in coastal stocks, wheat in the fritter coatings. Kosher, halal, vegan, gluten free and allergen free orders for Las Brujas are cooked on separate boards and boxed apart, with kids meals on the same ticket.
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 Corozal rotation, the crew eats between legs, often on the apron. We pack crew meals and flight crew meals as one-hand boxes, pilot meals and cockpit meals separate, and crew catering on request. Crew meal boxes allow different meals for pilots, with cabin crew meals marked apart.
FBO catering at Las Brujas is handed over at the aircraft by arrangement with your handling agent. Catering delivery to the FBO and ground handling catering follow your slot, and handling agent catering is confirmed against the general aviation terminal's access rules.
At Las Brujas the aircraft type sets the loading: a turboprop or light jet takes the trays by hand through the cabin door, while a larger cabin may need airside catering delivery with a high loader. Galley catering is sized to the galley on board, and aircraft provisioning is agreed with your handling agent before the slot.
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.
Las Brujas serves Corozal and the Sucre savanna, mostly regional and general aviation traffic. Airport catering for business flights is simple here: a small apron, a general aviation focus and a handling agent who coordinates.
Business aviation hub traffic here is regional rather than heavy. Inflight catering, in-flight catering and aviation catering for business aviation catering orders suit ranching charters; executive jet catering, diplomatic flight catering and cabin crew meals are handled the same way, with FBO services and ground handling services coordinated through the agent.
Importing food into Colombia means customs checks on animal and plant products. We label every box clearly and let the handling agent present the order, keeping the catering order simple.
Average rating from the cabin crew and pilots we cater for.
“On this departure from SKCZ, 9 passengers had chosen mushroom risotto and a green salad, and a tight boarding window needed to be reflected in the order. The Galley Girls understood why we wanted the sandwiches readily accessible instead of spread across several different boxes. The storage requirements stood out more than any sales pitch about jet catering. That left time to check the starters properly before the passengers were ready for the next part of the service.”
“Passenger preferences led us to a selection of petits fours and sandwiches at CZU; 11 portions were needed, with a changing departure schedule factored into preparation. The portion planning stood out more than any sales pitch about VIP flight catering. After a final adjustment to the breakfast portions, 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 cabin briefing at Las Brujas Airport included 5 passenger meals, a request for a light pasta dish with grilled vegetables, and instructions addressing a late menu amendment. For our team, the strongest part of their charter flight catering was how they handled catering handover. With several people involved, The Galley Girls kept the starters 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.”
For an official party, the price is built from headcount, courses and dietary cards. A shared platter of coastal fruit and cheese costs far less than plated hot service for twelve with protocol checks.
Give us the tail and the departure slot; a tight turnaround at SKCZ just means we favour dishes that need no cooking on board. Last-minute orders are handled.
Domestic legs from Corozal are simpler; international ones may see produce inspected. The galley size decides whether we pack hot or cold, and customs handling goes through your agent.
Yes, though customs on international legs may stop fresh items. For a night departure, a sealed box from us is easier to store.
No, it is ordered and billed separately. Two services on one leg are handled by labelling each tray by course and seat.
Tail, pax and diets — a flight attendant takes it from there, day or night.
