Catering to your aircraft in Mariquita.
A turn at SKQU in the Tolima heat needs trays that hold. We prepare crew-minded private jet catering, labelled by seat, for the aircraft at Mariquita.
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.
Tolima Department is fruit and corn country, and a private jet menu for Mariquita starts from the valley itself. Mariquita's warm climate gives mango, guava, passion fruit and pineapple that make bright, simple private jet food for a morning departure. Our local specialities are cooked and packed for a galley, not for a dining room. Tolima's tamal tolimense, wrapped in banana leaf, travels well and re-plates easily as a hot inflight menu item. Lechona tolimense is carved per passenger, with arepa and sauce apart. We build private jet platters from tropical fruit, local cheese and cured meats, gourmet inflight meals for the main service, and private jet snacks such as plantain chips, roasted nuts and fresh fruit cups. Every dish is labelled with seat numbers and the service step: Oven, Sauce apart, Chilled or Re-plate cold.
If you fly into Mariquita, the Tolima Department table is easy to carry into the cabin. The private jet menu leans on what the region grows: fruit, corn, banana leaf, slow-cooked pork. These local specialities suit an inflight menu because they hold their shape and flavour outside a kitchen. We cook private jet food to match your galley, whether that means a hot main for the oven or cold plates that stay sealed until service. Private jet platters carry fruit, cheeses and cured meats; gourmet inflight meals cover tamal, lechona and grilled chicken with rice; private jet snacks cover plantain chips, nuts and fruit cups. Dishes are packed per seat and marked for service.
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.
Mariquita sits in the warm Magdalena valley of Tolima, at about 1,500 ft, and cabins arriving here need food that survives heat on the apron. Our private jet catering at SKQU is cooked and packed by former VIP flight attendants. Inflight catering, in-flight catering and aviation catering for the galley you actually have come with seat-numbered trays, and business aviation catering and executive jet catering are built around the type and the headcount. Diplomatic flight catering and cabin crew meals follow the same protocol, written by people who have served those cabins.
At SKQU the typical brief is a handful of passengers, a light or midsize aircraft and a short stay. Business jet catering, corporate jet catering and VIP flight catering are built around that galley, with charter flight catering following the same pattern. Our private jet chef drafts a bespoke menu, and luxury inflight catering stays simple and well labelled.
When a state or official flight uses MQU, we treat it as protocol work. Government flight catering and head of state flight catering are cooked only after clearance, with a named team. For VIP aviation catering and state visit aircraft catering, the order stays discreet and only the named team knows what goes on board.
Allergen control at Mariquita starts with the kitchen: corn, peanuts, dairy and shellfish all appear in Colombian cooking, so special meals are prepared on their own board and sealed in their own box. Kosher, halal, vegan, gluten free and allergen free requests are written as a procedure, with seat numbers and no names, and kids meals are packed the same way.
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 SKQU the crew eats last, so crew meals are an item you ask for and we invoice like any other. Flight crew meals and pilot meals travel in crew meal boxes, marked apart from guest trays. Crew catering stays simple for a short stop, cockpit meals suit the flight deck, and different meals for pilots are available on request.
At SKQU the handover goes through the FBO and your handling agent. We coordinate FBO catering and catering delivery to the general aviation terminal, so ground handling catering reaches the aircraft cleanly. Handling agent catering is arranged around the slot.
The type of aircraft parked on the Mariquita apron decides how the trays go up. Galley catering for a smaller jet goes up by hand through the door; a larger type may need a high loader, which your handling agent arranges. Airside catering delivery is planned around the door height, the galley fit and the aircraft provisioning list you send.
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.
SKQU is a regional airport in a warm river valley, and general aviation traffic here is light. Airport catering follows the same simple pattern, with FBO services and ground handling services booked ahead.
Mariquita is a quiet business aviation hub in the warm Magdalena valley, at about 1,531 ft. Inflight catering and in-flight catering here are simple and local, while aviation catering and business aviation catering adapt to the aircraft. Executive jet catering suits owner flights, diplomatic flight catering is kept discreet, and cabin crew meals are packed for the crew.
Colombian customs treat foreign fresh food strictly. At SKQU this means local catering is safer than carrying food in; we prepare it in-country and hand it over through your handling agent.
Average rating from the cabin crew and pilots we cater for.
“Choosing avocado toast components and breakfast fruit for 2 people at Mariquita Airport was straightforward; the challenge was making it work with a small galley worktop. We described our serving sequence to The Galley Girls and asked for the sandwiches to be packed accordingly. We left the side dishes stored until needed, which kept the first service manageable and reduced unnecessary handling. Our brief for private jet catering services was met with a sensible plan for storage requirements.”
“I wanted yoghurt pots and fresh berries for 5 guests at SKQU, packed sensibly for a cabin team dealing with several individual meal preferences. Instead of asking us to improvise, The Galley Girls explained how the sauces could be arranged during service. I want a private jet catering company to understand crew briefing, and this order gave us a useful starting point. It made a difference to have the crew provisions ready without cluttering the galley work area during preparation.”
“With several individual meal preferences to consider at MQU, we needed a practical way to serve herb chicken with a quinoa salad to 3 passengers. When comparing private jet catering companies, I would look closely at packing arrangement after this experience. The Galley Girls gave us an update on the sandwiches before the handover, which helped us organise the cabin checks. We could account for the breakfast portions before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
A return leg out of Mariquita is its own menu, so the cost is the menu itself. Fresh tropical fruit is light on the budget, while carved hot mains and several dietary boxes cost more. We quote both legs from your one request.
When the jet flies in empty, there is little to prepare: crew meals, some water and fruit. That keeps lead time easy at SKQU, and last-minute orders are handled the same way as any other.
A delegation at Mariquita should expect customs to look at any imported food. We avoid the problem by preparing everything within Colombia, with discreet labelling and a named team for the order.
Passengers can bring personal items, but Colombian customs and a tight turnaround make fresh imported food a risk. Local catering is already cleared and packed for the galley, so the loading takes no time.
Charter and catering are two different orders. For a light jet with a tiny galley at SKQU, we plan trays that stack and re-plate without needing a full oven.
Tail, pax and diets — a flight attendant takes it from there, day or night.
