Catering to your aircraft in Girardot.
Santiago Vila is a lowland field with weekend traffic and warm afternoons. Our former VIP flight attendants plan private jet catering for SKGI around that rhythm, ordered by phone or email, 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.
Girardot is a river town in Cundinamarca Department, and its table is built for heat: fruit, fish, corn and slow-cooked meat. A private jet menu for Santiago Vila leans on that, so your inflight menu carries real local specialities instead of a generic platter. Private jet food from the Magdalena valley travels well when it is planned for the galley: tamales wrapped and sealed, arepas finished in the oven, fruit cut and chilled the same morning.
Local specialities are chosen for how they behave in a small galley. Tamal tolimense travels wrapped and only needs the oven; bocachico or tilapia from the river is packed with its sauce apart; tropical fruit stays chilled in sealed trays. Ask for private jet platters, gourmet inflight meals or private jet snacks and we write the lot around Cundinamarca Department and Girardot, not around a template.
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.
Girardot sits low in the Magdalena valley, and a cabin that lands at Santiago Vila in the afternoon feels the heat before the door is fully open. Private jet catering for SKGI (GIR) is planned around that: plates that hold up in warm air, cold items sealed, hot items finished in your oven. Our team of former VIP flight attendants handles inflight catering and aviation catering for business aviation catering requests, executive jet catering, diplomatic flight catering and cabin crew meals, ordered by phone or email, 24/7.
At Santiago Vila, business jet catering is usually a light group flying from the highlands for the weekend. For corporate jet catering and VIP flight catering we agree the plates with your cabin crew, and a private jet chef can write a bespoke menu around fruit, fish and corn. Charter flight catering for Girardot comes with luxury inflight catering that works in a small galley.
Government flight catering at Santiago Vila follows protocol: a menu cleared before anything is cooked, a named team and discretion. Head of state flight catering and VIP aviation catering for Girardot are coordinated with your handling agent, and state visit aircraft catering is traced from ingredient to tray.
Special meals at Girardot are a procedure, not a promise. Corn, peanuts and dairy turn up in many local dishes, so kosher, halal, vegan, gluten free and allergen free requests are cooked and packed separately, kids meals included, marked by seat number and handed to the crew with the rest of the 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.
For a crew on the ground at SKGI, we pack crew meals on request, billed with the order. Flight crew meals travel in crew meal boxes, easy to eat in the cockpit; pilot meals and cockpit meals are written separately, with different meals for pilots if policy requires it. Crew catering stays apart from guest trays, and cabin crew meals are labelled to match.
FBO catering at Santiago Vila means catering delivery to the FBO, handed to your handling agent at the general aviation terminal or on the stand. Ground handling catering is coordinated with the agent, so handling agent catering needs only your tail and slot.
Santiago Vila handles light and mid-size business aircraft, and the galley sets the pace more than the loader does. For galley catering we ask for the aircraft type so the trays fit the drawers and the oven. Airside catering delivery and aircraft provisioning are coordinated with your handling agent for the stand where you park.
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 Vila serves Girardot, a river town in Cundinamarca Department that draws weekend aircraft from the highlands. Airport catering here is simple: a general aviation apron, a handling agent and a short list of regular visitors. FBO services and ground handling services are compact, so one call usually settles access and the stand.
Santiago Vila is a business aviation hub in miniature: light jets, turboprops and the occasional delegation. Inflight catering and in-flight catering lean fresh and cold in the valley heat, aviation catering and business aviation catering follow the galley of each aircraft, executive jet catering stays simple, diplomatic flight catering is cleared by protocol and cabin crew meals are packed on request. Crew meals ride with the same order, and FBO services and ground handling services at the field keep the handover tidy.
Colombian food-import rules are strict on fresh meat, dairy and produce, and the practical answer is to buy in-country. For Santiago Vila we source in Cundinamarca and hand over at the FBO, so nothing crosses the border in your galley. Your handling agent and the FBO services desk know the routine, and ground handling services at the apron cover the rest.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at SKGI: we had 4 passengers expecting chicken skewers with a couscous salad and were working around a tight boarding window. The Galley Girls prepared the sauces for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the crew provisions ready without cluttering the galley work area during preparation. Our brief for vip inflight catering was met with a sensible plan for catering handover.”
“It was the packing plan I cared about at GIR, with 8 servings of a cheese board and savoury canapés and a late menu amendment to consider. The Galley Girls understood why we wanted the salads readily accessible instead of spread across several different boxes. The fruit plates were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. My main takeaway from this private jet catering order was the practical approach to cabin service sequence.”
“An order of fresh fruit and breakfast pastries for 7 people at Santiago Vila Airport had to be organised around a family lunch request. I gave The Galley Girls our storage brief and asked for the fruit plates to arrive in sealed meal containers. I appreciated the emphasis on storage requirements throughout the private jet catering services arrangements. I could hand the starters to a colleague with a short explanation instead of unpacking the whole order.”
Think of cost as three levers: protein, number of covers and how many dishes need the oven. Because Colombian customs control incoming fresh food, we buy local, which helps both quality and price. Phone or email us with your tail and we answer with a quote.
If you know the return time while still airborne, send it as soon as you can; if not, call from the FBO. Our team of former flight attendants builds the return order with what the galley can actually hold. Lead time stays flexible.
Customs matters when fresh fruit, meat or dairy crosses the Colombian border. An empty repositioning flight carries none, so the galley is stocked in Girardot and nothing needs declaring. Phone or email and we organise it with your handling agent.
A delegation flight carries more scrutiny: customs, security and often protocol. Ordering from us gives you a single contact, a menu agreed beforehand and delivery to the FBO, so you are not carrying food through the terminal.
Catering is a separate order from the charter. Where the turnaround is brief, we propose plates that need only re-plating, sealed in the order they will be served, and handed over through your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
