Catering to your aircraft in Pitalito.
SKPI sits in Colombian coffee country, so a Huila coffee service is a natural opener. We cook, pack and label for your cabin, then deliver to the FBO or your handling agent, day or night.
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.
Pitalito sits in southern Huila, in the upper Magdalena valley, one of Colombia's best-known coffee departments. A private jet menu for Pitalito can lean on that: a cup of specialty Huila coffee on the first service, panela-sweetened sides, tropical fruit cut and sealed per seat. The inflight menu works best when it is short and local, because the galley on a light or midsize jet is small and everything has to travel well.
Private jet food from the region is honest and regional. Freshwater fish from the valley, such as tilapia and trout, can be grilled, packed with the sauce in its own pot and finished in the oven. Local specialities like tamal huilense, roast chicken with arepa and fresh cheese travel well when portioned per seat. Gourmet inflight meals and private jet platters for Huila are built from these, with private jet snacks of dried fruit, cheese bread and roasted nuts for the cabin.
For Pitalito and the wider Huila Department, we cook around what is in season: lulo, passion fruit, granadilla, mango, and the coffee the region is known for. Private jet platters carry cold cuts, fresh cheese and fruit; hot dishes are finished on board. Whatever the headcount, the menu is written per seat and labelled so the flight attendant can re-plate without guessing.
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.
Pitalito's airstrip sits at 4,212 feet in the upper Magdalena valley, where mornings are cool and clear and afternoons cloud over early. Private jet catering here is planned around that rhythm: cold plates that hold, hot dishes that finish in the galley oven, and crew meals packed for a short turnaround. For SKPI we also write inflight catering and in-flight catering around Huila produce, and aviation catering that respects Colombian food-import rules. Business aviation catering and executive jet catering arrive at the FBO, and diplomatic flight catering and cabin crew meals follow the same plane-side handover.
Business jet catering at Pitalito usually serves a small party on a light or midsize aircraft flying into coffee country. Corporate jet catering here is short and regional: fresh cheese, fruit, grilled fish, filter coffee. VIP flight catering and charter flight catering are written per seat, and a private jet chef can build a bespoke menu around Huila produce for luxury inflight catering.
For government flight catering at Pitalito, the menu is cleared with the protocol office before any dish is cooked. Head of state flight catering and VIP aviation catering use seat numbers rather than names, a named team and discreet handover. State visit aircraft catering is cooked, sealed and traceable.
Special meals at Pitalito are a procedure, not a promise: kosher, halal, vegan, gluten free, allergen free and kids meals are agreed per seat before anything is cooked. In Huila the hidden allergens are corn flour in arepas and tamales, peanuts in sauces, and shared fryers for plantain and fish, so allergen free dishes are cooked on separate boards and sealed with 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.
At SKPI the crew often waits on the ground in a small terminal, so crew meals are worth ordering: they are on request, billed as ordered, and packed to hold. Flight crew meals and pilot meals are boxed or plated; cockpit meals are easy to eat in the seat; crew catering is agreed with the order. Crew meal boxes come with different meals for pilots when needed.
On the Pitalito apron the handover is simple: the trays come off the cart at the foot of the aircraft, passed to the flight attendant at the door. FBO catering for SKPI is arranged through your handling agent, who clears the way onto the apron and meets the cart. Catering delivery to the FBO or straight to the aircraft works either way, and ground handling catering at the general aviation terminal rarely needs more than one hand-off. Handling agent catering is agreed with the order, on whatever slot you hold.
At SKPI the aircraft usually decides how the galley is loaded: a light or midsize jet takes trays and boxes by hand through the door, so galley catering is packed in compact crates that fit a small galley. Airside catering delivery is coordinated with the handling agent, and aircraft provisioning for anything larger is agreed in advance with the type and door height on the order.
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.
Pitalito Airport serves southern Huila and handles light and midsize business aviation. Airport catering here is simple: one terminal, direct apron access and quick coordination with the handling agent.
Pitalito is a small business aviation hub; inflight catering and in-flight catering reflect that scale. Aviation catering and business aviation catering are written for compact galleys, executive jet catering for owners, diplomatic flight catering for delegations, and cabin crew meals for long days. General aviation traffic is light and FBO services and ground handling services are coordinated directly.
Colombian customs applies to food entering the country, not to food cooked in Huila. For Pitalito we source domestically, and for anything imported we check the rules before the order is confirmed.
Average rating from the cabin crew and pilots we cater for.
“Packing a mezze selection with flatbreads for 9 passengers at SKPI needed careful thought, especially given several individual meal preferences. We discussed the dimensions before confirming; The Galley Girls grouped the desserts into divided catering boxes that were easy to handle. Separating the side dishes from the first service items helped us avoid opening boxes we did not yet need. When comparing private jet catering companies, I would look closely at portion planning after this experience.”
“For 11 passengers departing from PTX, the agreed menu was prawn salad and small fruit plates; our main consideration was two separate meal services. Instead of asking us to improvise, The Galley Girls explained how the snack boxes could be arranged during service. My search for "private jet catering near me" led to a practical conversation about packing arrangement. It made a difference to have the sandwiches ready without cluttering the galley work area during preparation.”
“With two separate meal services to consider at Pitalito Airport, we needed a practical way to serve mini sandwiches and individual desserts to 3 passengers. I appreciated the emphasis on storage requirements throughout the private jet catering menu arrangements. The Galley Girls grouped the starters by service, which was more useful to us than simply receiving a list of dishes. We left the salads stored until needed, which kept the first service manageable and reduced unnecessary handling.”
What moves the cost at SKPI is the menu itself. A longer ground time adds crew meals; guests who want fish and fruit cost more than guests who want a cold plate. Everything is invoiced as ordered, with no flat figure attached to the airport.
Lead time depends on what the menu needs, not on a fixed window. A local Huila menu avoids customs entirely; anything imported is checked against Colombian rules. We take orders 24/7 and last-minute requests are handled.
Customs is simple when the food is local. For a return leg we cook in Huila, seal per seat and hand over to the handling agent. Raw meat and fresh fruit are the items most likely to be questioned abroad, so return-leg menus are cooked and portioned.
Bring food if you wish; just know Colombian import rules apply to fresh items arriving from abroad. For a short reposition, most crews prefer a hot dish and a snack box ordered for the FBO handover.
Catering is separate from the charter. For a head-of-state or ministerial flight at Pitalito, discretion matters, so we use seat numbers rather than names and hand over only to the handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
