Catering to your aircraft in Montería.
At SKMR the apron is hot by mid-morning and storms build in the wet months. We pack for that: sealed cold platters, hot mains for the oven, handover to your handling agent in Montería.
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.
Córdoba Department is cattle and river country, and the private jet menu for Montería leans on it. Local specialities travel well when packed with the galley in mind: suero costeño and queso costeño, salty and firm, hold on a cold platter; yuca and plantain come fried or boiled and are re-plated on board; sancocho de pescado and arroz con coco go in hot containers for the oven. Fresh tropical fruit from the Caribbean plain, mango, papaya and guanábana, rounds out the private jet food. We build the inflight menu around these, in private jet platters, gourmet inflight meals and private jet snacks sized to your headcount.
For Montería, the private jet menu starts from what Córdoba actually eats: carne a la brasa from the cattle ranches, mote de queso, bocachico from the Sinú river, butifarra and fried plantain. These local specialities are cooked and packed so the cabin crew can finish them in a small oven or serve them cold. Mango, passion fruit and soursop juices stay chilled. Expect private jet platters of cheese and fruit, gourmet inflight meals with a regional main, and private jet snacks such as patacones and cassava bread, all in the inflight menu for your Córdoba Department departure.
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.
Montería runs on cattle country and river fish, and that shapes what a private jet catering order looks like at SKMR: grilled meats, yuca, plantain, fresh tropical fruit. We write each menu for the galley of your aircraft and hand it over at the FBO or to your handling agent. Inflight catering and in-flight catering requests, aviation catering for charter legs, business aviation catering, executive jet catering and diplomatic flight catering are all briefed here, with cabin crew meals ordered on request.
Corporate guests flying into Montería tend to want something regional but easy to serve: queso costeño, plantain, a river-fish main. Business jet catering and corporate jet catering are briefed per tail, charter flight catering per leg, and a private jet chef shapes the bespoke menu for VIP flight catering and luxury inflight catering.
When a state visit lands in Montería, the catering is a protocol matter first. Head of state flight catering and government flight catering use traceable sourcing and a closed list of people at the handover. State visit aircraft catering and VIP aviation catering are confirmed in writing before the kitchen starts.
Special meals in Montería are handled as a procedure built on Córdoba cooking, where the hidden allergens are coconut milk, peanuts in some sauces, shellfish stock and dairy in cheese-heavy dishes. Kosher, halal, vegan, gluten free and allergen free requests are briefed per seat with the tail and slot, prepared apart and packed sealed. Gluten free is straightforward here since much of the cuisine runs on yuca, plantain and rice. Kids meals are simple and mild, grilled chicken, rice and fruit, and every special meal is marked by seat number.
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.
Between a late landing and an early departure at SKMR, the crew needs food that eats in the jumpseat. Crew meals and flight crew meals are on request, pilot meals come as boxes, and cockpit meals can differ for captain and first officer: different meals for pilots. Crew catering and crew meal boxes are billed as a normal line.
We deliver to every FBO on the field and work through your handling agent for airside access. FBO catering at Montería is briefed with the slot and tail, handling agent catering with the headcount. Ground handling catering and catering delivery to the general aviation terminal end at the aircraft door.
Loading at SKMR depends on the tail you send. A light jet is provisioned through the cabin door, box by box, and nothing more is needed on the apron. On a larger aircraft the door sill sits high, and your handling agent may call a high loader to lift the trolleys. For galley catering we ask the type, the door position and the galley layout. Airside catering delivery then runs through the handling agent, and aircraft provisioning is loaded to match the galley you actually have.
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.
SKMR is the airport of Montería, a cattle and river city on the Caribbean plain. Airport catering here means food for general aviation arrivals, with FBO services and ground handling services working the same apron.
Business aviation hub traffic here is regional rather than heavy, and inflight catering, in-flight catering and aviation catering orders reflect that. Business aviation catering and executive jet catering are briefed per tail, diplomatic flight catering by protocol, and cabin crew meals ordered on request.
Importing food into Colombia is regulated, and meat, dairy and fresh produce are the items inspected most closely. Ordering locally avoids holds: the meals are made in Montería and arrive sealed at the FBO.
Average rating from the cabin crew and pilots we cater for.
“An order of poached fish with steamed rice for 10 people at SKMR had to be organised around a tight boarding window. The order made private jet catering services feel manageable because the portion planning had been considered beforehand. After a final adjustment to the crew provisions, The Galley Girls gave us one revised order summary to work from. The note about the main courses was easy to spot, and we could brief the rest of the team quickly.”
“Between cabin checks at MTR, I coordinated fresh fruit and breakfast pastries for 8 guests and explained our concerns about a small galley worktop. The confirmation from The Galley Girls showed the crew provisions clearly enough for us to check the planned service quantities. We also checked the fruit plates before approval, which helped avoid a second round of questions later in the preparation. I want a private jet catering company to understand cabin service sequence, and this order gave us a useful starting point.”
“Rather than an elaborate service at Los Garzones Airport, our 3 guests wanted beef fillet with roasted potatoes, organised sensibly around limited fridge space. The Galley Girls prepared the canapés for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the breakfast portions ready without cluttering the galley work area during preparation. When comparing private jet catering companies, I would look closely at packing arrangement after this experience.”
Quotes here are built around the leg. An early morning departure usually means breakfast items, juices and a hot option, while a night flight tends to mean a light supper. Stone-cold fruit and cheese keep the bill modest, while grilled beef or fish mains add to it. We quote per menu, invoice separately from the charter, and list crew meals as their own line.
Two services on one leg means two sets of dishes, and the lead time is shaped by how many hot items you want. Grilled beef and coconut rice need oven time on board, while a cold plate of cheese and fruit can wait in the drawer. Orders can be placed late and we handle last-minute requests, but sending the type and galley layout early lets us size both services properly.
Colombian customs rules on food apply to what comes in from abroad, so the simplest route for a special meal is to have it prepared locally and handed over at the FBO. Kosher, halal and allergen meals are cooked apart, sealed and labelled by seat number, so no tray is opened to check. Imported produce, dairy and meat can be held at the border, which is why we recommend not carrying your own.
You can bring your own food on board, but imported meat, dairy and fresh produce may be stopped under Colombian rules, so it is better to order the local product through us. If you want queso costeño, suero or a fruit from the Córdoba plain, we source it fresh in Montería, pack it with the rest and hand it over at the FBO. That way the customs question does not arise.
Catering stays outside the charter: separate order, separate invoice. For Los Garzones, the dry season gives predictable departures and the rainy season does not, so tell us if your slot is weather-dependent and we will hold the menu and move the handover with it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
