Catering to your aircraft in Cartago.
Santa Ana Airport works at a gentle pace, and an order for CRC can stay simple. Tell us the tail and the slot and we send private jet catering that fits your galley, from cold plates to oven-finished dishes.
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.
Cartago sits in the north of the Valle del Cauca, coffee and sugarcane country, and a private jet menu for Santa Ana Airport draws on exactly that. Local specialities that travel well include pandebono and pan de yuca, the warm cheese breads of the region, plus aborrajados and empanadas. An inflight menu here leans on fruit that is genuinely good at this altitude: lulo, maracuya, guanabana, mango and papaya.
Private jet food from the Valle del Cauca is generous and savoury. Sancocho, arroz atollado and sobrebarriga are the dishes people remember, and for the galley we pack them so the sauce travels apart from the protein. Private jet platters of tropical fruit and aged cheese suit the cold drawer, while gourmet inflight meals can be built around local specialities and finished in your oven. Santa Ana's guests often ask for private jet snacks like cheese bread and fruit cups, and the whole menu is shaped around the Valle del Cauca.
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.
Santa Ana Airport sits at 2,979 ft in the Valle del Cauca, and its short field suits light and midsize jets rather than heavy metal. Private jet catering here means a galley loaded with local fruit and warm cheese bread, handed over at the aircraft. Former VIP flight attendants cook and pack our inflight catering, so the galley layout is already in their heads. We also write aviation catering and business aviation catering orders for SKGO, plus cabin crew meals and executive jet catering. Diplomatic flight catering is available on request.
A corporate jet arriving at SKGO brings a specific brief: how many guests, which galley, how long the leg. Business jet catering for Cartago starts there. We offer VIP flight catering for executive travellers, charter flight catering for brokers, and luxury inflight catering with local touches. A private jet chef builds the bespoke menu, and corporate jet catering is written to match the tail.
Official flights through SKGO need a quiet process. For government flight catering, the protocol office approves the menu first; head of state flight catering then follows a named, traceable route. VIP aviation catering and state visit aircraft catering at Santa Ana are packed and handed over without fuss.
Special meals at Santa Ana are handled as a procedure, not a promise. Regional cooking leans on cheese, corn flour, peanuts and fried foods, so we watch where allergens hide in a Valle del Cauca kitchen. Kosher, halal, vegan, gluten free and allergen free orders are packed separately and sealed, and kids meals can be written onto the same order.
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.
Crew meals at Santa Ana are an on-request service, ordered and invoiced like the rest. Flight crew meals for a quick turn in Cartago are packed to be eaten between tasks, and pilot meals can differ when the operator asks for it. Our crew catering includes cockpit meals sealed in crew meal boxes, with different meals for pilots if required. We write the crew meals for CRC around the leg and the galley, not around a template.
At SKGO the order ends at the FBO window or at the aircraft, whichever your slot allows. FBO catering for Cartago is arranged with your handling agent, so catering delivery to the FBO and ground handling catering run on one line. Handling agent catering here takes three facts: the tail, the slot and the headcount. The general aviation terminal at Santa Ana is small enough that crews rarely wait for the handover.
Aircraft type decides how the load goes onto the aircraft. At Santa Ana Airport the traffic is mostly light and midsize jets, where galley catering is carried to the door and passed up by hand. For anything larger, airside catering delivery by high loader is arranged with your handling agent for the aircraft provisioning at Cartago, based on the door height and the galley layout.
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.
SKGO is a small airport at 2,979 ft in Cartago, with a runway sized for light and midsize aircraft. General aviation dominates, and airport catering for the field is built around that profile.
Santa Ana is a modest business aviation hub, quiet most of the week. Inflight catering and in-flight catering for visiting crews are written around the galley, and aviation catering for CRC stays proportionate. Business aviation catering, executive jet catering and diplomatic flight catering are all available on request, with cabin crew meals for the flight deck. FBO services and ground handling services at the field are modest, so general aviation crews should confirm their handling agent in advance.
Customs in Colombia control fresh food entering the country, which is why catering at SKGO is loaded locally. For international movements, ask your handling agent about any documents needed and about disposal of leftover food.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at Santa Ana Airport: herb chicken with a quinoa salad for 5 guests, organised with a tight boarding window in mind. The main courses from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the snack boxes without asking where every component had been placed during preparation. My main takeaway from this aviation catering order was the practical approach to written menu details.”
“Despite a tight boarding window, we wanted the 12 guests at SKGO to enjoy herb chicken with a quinoa salad without a complicated cabin service. The Galley Girls suggested divided catering boxes for the starters, and that choice worked well with our storage arrangement. I appreciated the emphasis on cabin service sequence throughout the aviation catering services arrangements. I could hand the crew provisions to a colleague with a short explanation instead of unpacking the whole order.”
“With different crew meal preferences to consider at CRC, we needed a practical way to serve mushroom risotto and a green salad to 6 passengers. I want an aviation catering company to understand meal organisation, and this order gave us a useful starting point. The Galley Girls used a readable packing list for the side dishes, which helped when two colleagues checked the order together. The sandwiches were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
Think of it in terms of the galley you have. Cartago orders for small jets stay compact and simple, while larger aircraft take more courses. We build the menu around the type, show you the lines, and invoice it the same way as any other order. Ask and we send an itemised quote.
A dawn or midnight departure does not change the order. We are on call 24/7, and the menu is fixed once we know your slot and your galley. If something special is needed, tell us as soon as you can and we will say what is possible.
Customs in Colombia treat fresh meat, dairy and fruit as controlled items. At CRC, a two-service long leg is best catered locally so nothing needs declaring on arrival. We pack each service separately and mark it by seat number.
Yes, but it is simpler to order. Colombian customs restrict fresh imported food, so a special meal brought from abroad may be held back. We cook kosher, halal, vegan and allergen-free dishes locally and pack them sealed, ready for the galley.
No. Even a single local product, such as a cheese bread or a fruit plate, is a catering order of its own and not part of a private jet charter. Tell us what you want, and we handle it with the same care as a full menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
