Catering to your aircraft in Arauca.
Arauca is cattle and river country, and the arrivals at SKUC match it: oil teams, ranch owners, the occasional official party. We cook a menu from the Llanos and pack it for the galley, so the crew serves, not cooks.
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.
Arauca lies on the Llanos plain by the Venezuelan border, and its table is the table of cattle country. A private jet menu for Arauca Department starts with carne a la llanera, beef cooked slowly over embers, and the inflight menu follows with plantain, yuca and arepa. Private jet food from this region is generous and plain, so the work is in how it travels: sliced beef packed cold and re-plated, sauce in its own pot. Local specialities such as hallaca-style wraps, river fish from the Arauca, and tropical fruit (mango, guanabana, passion fruit) make a menu that tastes of the place without needing a kitchen on board. Private jet platters of cheese, cured meat and fruit are built from the same pantry, gourmet inflight meals take the grilled dishes, and private jet snacks cover arepas, fried plantain and fruit cups for the short legs.
For a flight into Arauca, the private jet menu is regional by default: beef from the Llanos ranches, plantain in every form, yuca, and fish from the river. The inflight menu keeps hot dishes simple for a galley with one small oven, while private jet food that eats well cold, such as arepas with cheese, ripe fruit and cured meat, fills the second half of the order. Local specialities from Arauca Department travel better than most guests expect. Private jet platters come with fruit and cheese, gourmet inflight meals centre on grilled beef or fish with sauce apart, and private jet snacks are small and hand-held, easy to serve at altitude.
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.
The Arauca Department is flat cattle country, and the apron at SKUC is built for light and mid-size traffic rather than long ramps of heavy metal. For that reason private jet catering at Santiago Perez Airport is packed small and labelled by seat. In-flight catering and business aviation catering come with a plan for the galley you actually have; executive jet catering, aviation catering, diplomatic flight catering and cabin crew meals follow the same brief, ordered by phone or email at any hour.
Business jet catering at Arauca usually serves oil-industry travel and ranch business: small groups, often for one night, sometimes a charter flight catering request for a delegation. Corporate jet catering here means a bespoke menu built with a private jet chef, from VIP flight catering plates to luxury inflight catering for guests who want something local. We pack by seat, so the crew re-plates and serves without improvising.
Government flight catering at Arauca follows protocol before anything else: who is on board, what they may eat, who handles the packaging. Head of state flight catering and state visit aircraft catering are sealed and traceable, with a named team, and VIP aviation catering is discreet by default. Nothing about the passengers appears on a label.
At Arauca the allergens hide in familiar places: cheese in the arepa, wheat in the empanada dough, shellfish stock in a fish sauce. Kosher, halal, vegan and gluten free meals are cooked in a separate pan and boxed apart, never plated beside a standard dish. Special meals for allergen free guests and kids meals are marked by seat number, so the galley knows exactly which box is which.
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.
Arauca crews are often waiting on the ground, which makes crew meals a practical question. On request and invoiced as part of the order, flight crew meals arrive in boxes marked CREW. Pilot meals stay easy to eat in the cockpit; cockpit meals can be cold or finished in the oven. Crew catering is built around the duty time, with crew meal boxes that hold, and different meals for pilots when policy asks. Cabin crew meals ride along with the rest.
FBO catering at Santiago Perez is handed over to your handling agent at the general aviation terminal, then carried to the aircraft. Catering delivery to the FBO is agreed with the agent for the slot, and ground handling catering is limited to what the apron allows. Handling agent catering at SKUC means one contact for access.
Aircraft at Arauca are mostly light and mid-size, so galley catering usually travels in standard boxes and trolleys carried up the airstairs, with no need for a high loader. Airside catering delivery is agreed with the handling agent, who confirms access to the apron. If a larger type comes in, aircraft provisioning is planned around its door height and the galley layout before anything is packed.
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.
Santiago Perez Airport serves Arauca, the capital of Arauca Department, on the Colombian side of the Venezuelan border. At 420 ft of elevation, it is a regional field with a single runway shared by scheduled flights and by corporate, charter and government aircraft. General aviation traffic parks on the same apron as the larger arrivals, so airport catering here is planned around light and mid-size business aircraft.
Oil, cattle and official travel set the rhythm of Arauca as a small business aviation hub. FBO services and ground handling services are modest but dependable, so inflight catering and in-flight catering for these flights stay simple and are packed for a short stop. Aviation catering and business aviation catering follow the same logic, with executive jet catering, diplomatic flight catering and cabin crew meals ordered through one contact. Crew meals can be added to the same order for the people waiting by the aircraft.
Colombia controls food imports, and the rules matter most when catering arrives from outside the country. For flights from abroad, your handling agent explains what can go on board and what must be declared, which is part of the ground handling services at a field like this. Provisions sourced in Arauca pass airside through the agent, with labels that match what is in the box, and general aviation crews usually find the inspection routine.
Average rating from the cabin crew and pilots we cater for.
“With an evening cabin service to consider at Santiago Perez Airport, we needed a practical way to serve a mezze selection with flatbreads to 4 passengers. The Galley Girls used a readable packing list for the fruit plates, which helped when two colleagues checked the order together. Keeping the canapés identifiable helped the colleague taking over service understand the order without another long explanation. My main takeaway from this private jet food order was the practical approach to portion planning.”
“Having 8 guests request mushroom risotto and a green salad at SKUC meant planning the portions carefully while accounting for a changing departure schedule. The fruit plates came from The Galley Girls in compact food boxes, with a packing list that matched the contents. The canapés were easy to locate, leaving the crew free to focus on the remaining cabin preparation. This experience of private jet meals gave us a useful reference for managing packing arrangement on another departure.”
“The cabin briefing at AUC included 7 passenger meals, a request for grilled salmon with a lemon dressing, and instructions addressing a changing departure schedule. With several people involved, The Galley Girls kept the main courses and delivery arrangements together in a concise order update. The order made private jet menu feel manageable because the cabin service sequence had been considered beforehand. We could account for the salads before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
The cost follows what goes on the aircraft. Grilled llanera beef with yuca and plantain is priced above arepas with local cheese, and a fruit plate of mango and guanabana in season sits lower still. We send the lines so you can approve each one before the order is confirmed.
Heavy rain on the Llanos can push a departure back, so the lead time here is a conversation rather than a rule. Give us the slot as you know it, and we keep the food ready for a handover that may shift. Last-minute orders are handled the same way as early ones.
Colombian import rules matter most when food is brought in from abroad; provisions sourced in Arauca are handed airside by your handling agent at the general aviation terminal. We agree the list with the agent beforehand, so access to the apron and any inspection are routine.
Many clients carry a few favourites and let us supply the rest, with everything labelled by seat. If the headcount shifts on the day, we adjust portions and labels so no tray is left without a name or a meal.
No. The charter covers the aircraft, while catering is ordered separately and invoiced separately. For long waits at Arauca, crew meals are available on request, packed to be eaten within duty time, in boxes marked CREW and kept apart from the guest trays.
Tail, pax and diets — a flight attendant takes it from there, day or night.
