Catering to your aircraft in Puerto Inírida.
In Puerto Inírida the weather decides the schedule. We prepare the catering for the aircraft's galley, sealed and chilled for tropical air, and deliver it to your FBO.
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.
Guainía is the far east of Colombia, a department of rivers, black-water streams and rainforest, and Puerto Inírida is its capital. The private jet menu here draws on what the region actually eats: freshwater fish from the Inírida and Guaviare basins, cassava bread, plantain, and Amazonian fruit such as copoazú, camu camu and araza. These local specialities make an inflight menu with a real sense of place, and they travel differently in a galley, so each is noted for how it holds.
For private jet food at SKPD we build around Guainía produce. Fish such as pavón or bocachico is finished in the oven or served chilled. Cassava and plantain give gourmet inflight meals a regional base, and tropical fruit makes private jet snacks that need no cooking. Private jet platters of fruit, cheese and cold cuts hold well in the humid air if sealed and kept chilled until 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.
Puerto Inírida sits where the Inírida River meets the Orinoco basin in Guainía, and Obando Cesar Gaviria Trujillo Airport (SKPD / PDA) serves a town reached mostly by air. Private jet catering here is built around heat, humidity and a galley that must keep fish and fruit safe on the apron. Whether it is inflight catering for a short sector or in-flight catering for a longer positioning leg, we plan the menu with the crew. Aviation catering for business aviation catering clients and executive jet catering passengers is written for the actual aircraft. Diplomatic flight catering and cabin crew meals follow the same rule: nothing generic.
Corporate jet catering at SKPD starts from the aircraft's galley, which on most types is small. Our private jet chef builds a bespoke menu for business jet catering, VIP flight catering and charter flight catering, with luxury inflight catering touches such as fresh Amazonian fruit.
For state visit aircraft catering at SKPD, the menu is cleared by protocol before anything is cooked. Government flight catering and head of state flight catering use sealed, traceable packing, and VIP aviation catering stays discreet at every handover.
Special meals at Puerto Inírida are a procedure built on the local kitchen. Cassava, plantain and fish are naturally free of gluten, which helps gluten free and allergen free orders, but sauces and frying oil are where traces hide, so we check them. Vegan plates lean on rice, beans, yuca and fruit. Kosher and halal meals are sealed and handed over unopened, and kids meals are kept simple and mild. Tell us the restriction and the 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.
Waiting on the apron at SKPD makes crew meals matter. We provide flight crew meals and pilot meals on request, invoiced as usual. Crew catering is built as cockpit meals that can be eaten with one hand, in crew meal boxes, and we offer different meals for pilots when needed. Cabin crew meals are packed too.
FBO catering at SKPD is handed over at the aircraft through your handling agent. Catering delivery to the FBO and the general aviation terminal is planned with ground handling catering in mind, and handling agent catering is arranged on your slot.
On the apron at SKPD, your tail number settles whether the galley load is carried up the stairs or lifted. At SKPD, a light jet takes the galley catering by hand up the airstair, while a larger aircraft may need a high loader brought airside. Airside catering delivery at Puerto Inírida runs through your handling agent, and aircraft provisioning is planned around the door height and galley layout of your type. Tell us the tail and we confirm whether the load is carried or lifted.
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.
SKPD (PDA) is the main airfield for Puerto Inírida in eastern Colombia, set in humid lowland rainforest. Airport catering here is planned around light general aviation traffic, and FBO services on the field are modest, so we confirm access with your handling agent before the menu is fixed.
This is a quiet business aviation hub with seasonal variation: the rains change what is reliable. Inflight catering and in-flight catering here use produce that keeps, and aviation catering for operators stays simple. Business aviation catering and executive jet catering go through the FBO, and FBO services are arranged with your handling agent. Diplomatic flight catering is discreet, and cabin crew meals and crew meals are packed for hot galleys.
Colombia applies agricultural and customs control on fresh food at its borders. Ground handling services will advise on inspections at SKPD, and FBO services can relay what the inspectors ask for on the day. Meat, fruit and dairy may be restricted on international legs, so tell us the routing before we plan the menu.
Average rating from the cabin crew and pilots we cater for.
“With a short ground stop to consider at PDA, we needed a practical way to serve smoked salmon bagels and sliced fruit to 10 passengers. The Galley Girls prepared the sandwiches for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the canapés ready without cluttering the galley work area during preparation. With aviation catering, careful attention to storage requirements matters as much to our crew as the menu itself.”
“For 10 passengers departing from Obando Cesar Gaviria Trujillo Airport, the agreed menu was a seafood starter and warm vegetable sides; our main consideration was two separate meal services. I asked The Galley Girls to review the sandwiches quantities against the passenger brief, and the proposed portions made sense. It was useful to see the fruit plates listed separately when checking how much space the complete order would require. Our brief for aviation catering services was met with a sensible plan for packing arrangement.”
“Despite a revised passenger count, we wanted the 6 guests at SKPD to enjoy grilled salmon with a lemon dressing without a complicated cabin service. The Galley Girls suggested clearly marked packs for the sauces, and that choice worked well with our storage arrangement. I want an aviation catering company to understand cabin service sequence, and this order gave us a useful starting point. We placed the sandwiches in their planned storage area without first having to reorganise all the catering boxes.”
The cost of private jet catering at SKPD moves with produce. Wet-season weather in Guainía affects which fruit and fish are available, so a tropical platter may cost less in one month than another. You get the figure before you commit.
Lead time is shaped by who opens the gate. At Puerto Inírida we coordinate through your handling agent, and last-minute orders are handled; we are reachable 24/7 by phone and email.
Colombian rules on fresh produce and animal products apply to international sectors. When headcount shifts at the last moment, portions move with it. We adjust the menu to what your route allows.
If the crew waits on the apron at SKPD, carried sandwiches wilt fast. We pack chilled, sealed meals that last through a long duty day. Check your routing for customs limits.
Catering is separate from a private jet charter, both in ordering and in invoicing. For flights into Puerto Inírida we also check customs and food-import rules for Colombia and build a compliant menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
