Catering to your aircraft in Pereira.
Corporate jets and charters use SKPE year-round, with peaks around coffee-sector travel and holiday weekends. Catering for Pereira is cooked locally, labelled for the crew and handed over at the aircraft.
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.
Pereira and the wider Risaralda Department give private jet food a clear local identity. Fresh Andean produce, cheeses, plantain, avocado and tropical fruit form the base of the inflight menu, with local specialities adapted so they survive a drawer and a short oven finish.
Local specialities in the coffee region are rustic by nature, so we re-engineer them for the cabin: private jet platters of fruit and cheese, gourmet inflight meals built on trout or slow-cooked pork with sauce on the side, and private jet snacks that need no preparation at all. The private jet menu stays honest to Risaralda without pretending to be a restaurant.
Cold courses carry this menu. Fruit, cured meats, cheese and avocado salads make an inflight menu that works whatever the galley. When passengers want something hot, private jet food from Pereira means a Colombian classic, packed and labelled by seat, finished at the aircraft. Local specialities, adapted rather than imitated.
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.
Matecaña International sits at 4,416 ft in the Colombian coffee region, so cabins here stay cool and food travels well. Private jet catering at SKPE / PEI is built around Risaralda produce, passed to your handling agent or the FBO and finished in your galley. We cook for inflight catering and in-flight catering needs alike, from business aviation catering and executive jet catering to diplomatic flight catering, and we pack cabin crew meals for the people serving. Aviation catering here is planned around the galley you actually have.
Pereira sees growers, buyers and executives, usually in light and mid-size cabins. For corporate jet catering and business jet catering, a private jet chef sets a bespoke menu around the seat count; VIP flight catering and charter flight catering stay cold-forward, and luxury inflight catering means careful plating rather than excess.
When a state delegation lands at SKPE, the menu goes through the protocol office, not the kitchen. State visit aircraft catering, government flight catering and VIP aviation catering are handled with confidentiality; head of state flight catering gets a dedicated contact and discreet delivery.
In the coffee region, allergens hide in familiar places: cheese in arepas and breads, corn flour, nuts in desserts, shared frying oil. Kosher, halal, vegan and gluten free requests, special meals, allergen free dishes and kids meals each get their own board, their own box and a seat number, so nothing mixes between the kitchen and your galley.
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 long duty day at SKPE, the crew eats last. We pack crew meals as a box per person, flight crew meals with hot and cold options, and pilot meals that travel well. Crew catering is on request and invoiced; cockpit meals and crew meal boxes are labelled, and different meals for pilots are available when policy asks.
FBO catering at Pereira is handed over to your handling agent or at the general aviation terminal, ready for the aircraft. Catering delivery to the FBO and ground handling catering are coordinated with the handling agent catering contact, so the trays reach the door on your slot.
Before a tray leaves the kitchen for PEI, the cabin size settles how the galley catering goes aboard. A light jet takes its trays by hand through the door; a larger cabin may need a high loader for airside catering delivery and aircraft provisioning. Tell us the type and we plan the load, the trays and the galley fit around 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.
SKPE serves Colombia's coffee axis, and its general aviation apron is compact enough that a business jet is never far from the terminal. As a business aviation hub for the region, Pereira shares one runway between scheduled flights and private arrivals, with ground handling services arranged through the handling agent.
For business aviation, Pereira works as a regional business aviation hub for the coffee sector, tourism and agricultural trade. Inflight catering and in-flight catering here lean on local produce; aviation catering for business aviation catering and executive jet catering is cooked locally, diplomatic flight catering is cleared in advance, and cabin crew meals and crew meals are packed on request. Airport catering, general aviation and FBO services at SKPE keep the same standard, with the FBO as the usual handover point.
Colombia controls food entering the country, with attention on fresh produce, meat and dairy from abroad. For a business aviation hub like Pereira, that means catering sourced locally sidesteps import questions, and leftovers from an international leg are usually disposed of rather than carried on.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at SKPE, the next request was mushroom risotto and a green salad for 7 guests, with a family lunch request to work around. Our handling contact received the order details from The Galley Girls, including how the snack boxes had been grouped. We could account for the starters before passing the boxes to the cabin team, without a lengthy unpacking exercise. This experience of vip inflight catering gave us a useful reference for managing portion planning on another departure.”
“Good preparation made the difference at PEI, where 7 guests expected avocado toast components and breakfast fruit despite different crew meal preferences. The confirmation from The Galley Girls showed the starters clearly enough for us to check the planned service quantities. There was enough information about the sandwiches to brief the crew without making assumptions about what had been ordered. For our team, the strongest part of their private jet catering was how they handled portion planning.”
“Between cabin checks at Matecaña International Airport, I coordinated beef fillet with roasted potatoes for 4 guests and explained our concerns about an evening cabin service. We changed the quantities of main courses, and The Galley Girls reflected the request in the final packing list. I appreciated the emphasis on catering handover throughout the private jet catering services arrangements. We checked the fruit plates against the same summary, keeping the cabin team and the handling contact aligned.”
Waiting at Matecaña International changes what people want to eat, and that changes the price. A crew on a long duty day may ask for a hot dish and a boxed snack; guests may order nothing until departure. Each item is priced on its own, and the invoice shows it.
Lead time at Pereira is simpler when the food is local: no foreign produce to declare, no agricultural questions at the door. Orders arriving late are still handled, and local fruit, cheese and cooked dishes fit most last-minute requests.
Colombian customs deal with what enters Colombia; the next country deals with what lands there. A return-leg order from Pereira is packed for the destination's rules, with sealed items and clean labels for easy inspection.
A positioning leg changes what the crew needs: a light meal, a cold box, water. Carrying food in from abroad is possible but subject to Colombian import rules, which is why local crew meals are the easier route at Pereira.
Not part of it. Whether a charter carries a delegation or a government party, the aircraft price excludes the food. We handle the Pereira order on its own terms, with traceability and discretion.
Tail, pax and diets — a flight attendant takes it from there, day or night.
