Catering to your aircraft in Santa Marta.
Landing at SKSM means heat on the ramp and a short turn on the Caribbean coast. We prepare the order for the galley, mark every tray by seat and hand it to the handling agent at the aircraft.
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.
Magdalena Department gives the private jet menu its personality: sea bass, red snapper, coconut rice and fried plantain are the plates that come up again and again. The inflight menu is built from what the coast sends in season.
Local specialities arrive as private jet food that survives a warm cabin: pickled vegetables, cold fish salads, fruit boards and arepas for the crew. Private jet platters are cut by passenger and marked by seat.
Gourmet inflight meals use lime, coconut and cilantro rather than heavy sauce, and private jet snacks are dried fruit, nuts and panela sweets. Santa Marta coffee closes the service, ground fresh and sealed.
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.
Simón Bolívar International sits at 22 feet above sea level on the Caribbean coast of Magdalena Department, and the galley is loaded for heat before anything else. Private jet catering at SKSM / SMR is built around chilled fruit, fish that stays cold and plates that survive a warm apron. Inflight catering here leans on the coast, and aviation catering for the Santa Marta slot is planned by whoever has worked that cabin. Business aviation catering and executive jet catering share one logic: the menu fits the galley you have. Diplomatic flight catering goes through protocol first, and cabin crew meals are ordered on request like the rest.
Business jet catering at SKSM is usually a short beach or coast rotation with four to eight passengers. Corporate jet catering favours cold plates and fruit, and VIP flight catering adds a private jet chef for a bespoke menu. Charter flight catering for the same cabin is ordered in one brief, and luxury inflight catering means lighter plates that hold in the heat.
When a state delegation lands at Santa Marta, the order is checked by protocol first. Government flight catering and head of state flight catering share a single point of contact, and VIP aviation catering and state visit aircraft catering stay confidential.
On the Colombian coast, allergens hide in sauces, fried oil shared with fish, and coconut milk. Special meals for kosher, halal, vegan, gluten free and allergen free passengers are cooked and sealed separately, with a card by seat. Kids meals follow the same rule: plain rice, grilled chicken, fruit, nothing fried in shared oil.
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 waiting on the ground at SKSM, crew meals are a line you add on request. Flight crew meals are hot or cold, pilot meals are two different dishes when policy asks, crew catering stays simple, cockpit meals are packed for the jumpseat, crew meal boxes are labelled, and different meals for pilots are never mixed.
The general aviation terminal at SKSM is where the cart meets the handling agent. FBO catering is delivered to the FBO door, catering delivery to the aircraft follows, ground handling catering is agreed in advance, and handling agent catering stays one contact.
Galley catering for Santa Marta depends on the aircraft: a light jet takes trays through the main door, while a larger cabin may need a high loader for galley catering. Airside catering delivery runs through the handling agent, and aircraft provisioning is agreed before the slot so the cart does not wait in the sun.
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.
Simón Bolívar International is the airport for Santa Marta, on the Colombian Caribbean coast, with an elevation of 22 feet. Airport catering here is shaped by the heat, the coastal produce and the general aviation traffic that arrives around the holidays.
Inflight catering and in-flight catering at Santa Marta follow the same plan: aviation catering written for the cabin, business aviation catering for the coast, executive jet catering for longer sectors. Diplomatic flight catering stays discreet, and cabin crew meals are ordered on request. Santa Marta is a business aviation hub for the Colombian Caribbean, with general aviation traffic and FBO services close to the apron, plus ground handling services.
Colombian customs control imported food, especially fresh meat, dairy and produce. The handling agent clears airside access, and we cook locally so most items need no declaration.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to herb chicken with a quinoa salad at Simón Bolívar International Airport; 7 portions were needed, with different crew meal preferences factored into preparation. For our team, the strongest part of their private jet catering menu was how they handled final order confirmation. With several people involved, The Galley Girls kept the desserts and delivery arrangements together in a concise order update. The cabin team could match the crew provisions to the request before moving on to the remaining departure tasks.”
“Several practical details needed attention at SKSM, with fresh fruit and breakfast pastries requested for 11 guests and a tight boarding window to accommodate. With private aviation catering, careful attention to galley preparation matters as much to our crew as the menu itself. After a final adjustment to the sauces, The Galley Girls gave us one revised order summary to work from. The side dishes remained as originally requested, which was reassuring when we checked the latest version with operations.”
“On this departure from SMR, 2 passengers had chosen mini sandwiches and individual desserts, and a small galley worktop needed to be reflected in the order. Our request to The Galley Girls focused on the sauces, with enough detail to distinguish passenger portions from additional provisions. We also checked the starters before approval, which helped avoid a second round of questions later in the preparation. My main takeaway from this business jet catering order was the practical approach to meal organisation.”
Start from the product: panela, mango, red snapper, Sierra Nevada coffee. Each has its own cost, and private jet catering for Santa Marta is invoiced as the menu adds up.
Hurricane-season squalls can move a departure at SKSM. Lead time is flexible for that reason: tell us the new slot and the order follows.
Customs at SKSM is handled with the handling agent, who knows the airside access points. Food from Colombian suppliers moves through without problem; imported items need declaration.
Last-minute count changes happen often on beach trips. We adjust trays and portions, so bringing food on board is rarely needed.
The charter contract does not cover food. With duty time ticking at Simón Bolívar International, many crews order boxed meals on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
