SKVL / PYA · Velásquez · Boyacá Department

Private jet catering at Velásquez Airport (SKVL / PYA), Puerto Boyacá

Catering to your aircraft in Puerto Boyacá.

Velásquez sits in the Magdalena Medio, hot and humid at 566 ft, with oil and ranch traffic setting the pace. We cook, pack and label for the galley you actually have, and hand it over at the aircraft.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Local specialities from Puerto Boyacá for your inflight catering

The local specialities of Boyacá Department and the Magdalena river valley travel well if you plan the galley first. A private jet menu for Puerto Boyacá can draw on river fish, slow-cooked beef and tropical fruit, but the humidity means anything fried or crisp gets packed separately.

Private jet food from this region is hearty rather than delicate. The hogao stays in its own pot, arepas and cheese go in foil for the oven, and fruit travels whole or cut that morning. An inflight menu for PYA reads better short and warm than long and ambitious.

Open the menu Download the menuPDF

Local specialities of Boyacá Department: bagre, arepa and tropical fruit packed for a private jet menu at PYA

01Bagre in tomato and onion hogaoRiver catfish, reheats in foil in the galley oven; sauce packed apart.

02Sobrebarriga with potatoSlow-cooked flank steak, sliced per seat, reheat time on the lid.

03Arepa boyacense with cheeseSweet corn arepa, warm in the oven, never microwaved.

04Tropical fruit plateMango, lulo and papaya, cut the morning of the flight, kept cold.

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · Puerto BoyacáVelásquez Airport · SKVL

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Velásquez Airport (SKVL)

Heat off the Magdalena river settles on the SKVL ramp by mid-morning, and that is what shapes private jet catering for Puerto Boyacá: cold items stay sealed and chilled through the wait, and the drawer opens only when you do. In this oil-and-ranch corner of Boyacá, business aviation catering is mostly about food that survives the apron and still looks right on the tray, and a rare diplomatic flight catering request gets the same sealed, seat-numbered treatment as any other order.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet cabin set for service on a business jet catering run to Puerto Boyacá, PYA

Business aviationOur core

Business jet catering at Velásquez Airport for VIP flights

Business jet catering at PYA is mostly short, practical trips: operators and contractors from the Magdalena Medio oil sector, ranch owners flying in from Bogotá or Medellín. Corporate jet catering here leans on light, robust food that tolerates a hot apron. For executive and charter flight catering we write a bespoke menu around a typical turboprop or light jet galley, and a private jet chef can adapt it when the guest list changes. VIP flight catering and luxury inflight catering are scaled to the seats, not to the airport.

Sealed government flight catering trays prepared for a flight into Velásquez, SKVL

State & royalDiscretion, protocol

Private jet catering for government and royal flights at Velásquez Airport (PYA)

Official movements into Puerto Boyacá are rare and arrive with little notice. Government flight catering and head of state flight catering here are cleared with the protocol contact before anything is cooked, with traceable sourcing and a named team. VIP aviation catering and state visit aircraft catering follow the same discipline: sealed trays, seat-numbered labels, no names on the packaging.

The jet catering menu at *Velásquez Airport* (PYA)Or write your own, we cook it

Cold private jet platters with tropical fruit and queso, Puerto Boyacá, Colombia

Cold galley

No oven · served in four minutes

Tropical fruit plate with limeCold, cut that morning, private jet platters

Poached chicken salad with avocadoCold, avocado sliced at the last minute and sealed apart

Queso campesino with guava pasteCold, sliced per seat, private jet snacks

Hot gourmet inflight meals in foil trays, bagre and sobrebarriga, Velásquez PYA

Hot service

One oven · re-plated in twelve minutes

Bagre in hogao with riceHot, foil tray, sauce apart, gourmet inflight meals

Sobrebarriga with papa criollaHot, reheat time on the lid

Arepa boyacense with cheeseWarm, oven only

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Allergen free special meals and aviation catering at Velásquez Airport (SKVL)

Special meals at Velásquez are a procedure, not a label. Arepas and cassava breads look gluten free but are often cooked on shared plates, so a gluten free tray is prepared on its own board and sealed. Kosher and halal requests are confirmed before the order is placed, vegan and allergen free meals get a separate box, and kids meals are packed to be eaten without help. Ask early for any special meals.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals on request for flights from Puerto Boyacá (PYA)

Crew meals at SKVL are on request, ordered and invoiced like the rest of the trip. A turnaround at PYA is often short and hot, so flight crew meals and pilot meals are packed to be eaten cold or after a brief reheat, one-handed, sealed. Cockpit meals can differ by seat: different meals for pilots when operator policy asks for it. Crew catering goes out as crew meal boxes marked CREW, and cabin crew meals follow the same rule, so nobody opens a passenger tray by mistake.

Meal passSKVL

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passSKVL

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

General aviation apron at Velásquez Airport (SKVL), Puerto Boyacá, Boyacá Department

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Ground handling and FBO catering at Velásquez Airport

FBO catering at Velásquez is handed over at the aircraft or at the handling agent. Catering delivery to the FBO is arranged around your slot; after dark we confirm access with the ground handling team and who opens the gate. The general aviation terminal is small, so ground handling catering is coordinated by phone before the run. Handling agent catering stays simple: one contact, one handover, the tray count agreed first.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Large cabin jet catering with a high loader at Velásquez Airport (PYA)

Aircraft type decides the loading. At SKVL most traffic is light jets and turboprops with low doors, so galley catering is carried aboard by hand rather than by high loader. Airside catering delivery is done to the stairs, and aircraft provisioning is planned around the galley you have: one oven, a drawer, limited cold space. Larger aircraft are confirmed ahead of the slot.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportSKVL / PYA

General aviation and airport catering at Velásquez Airport (PYA)

Velásquez Airport serves Puerto Boyacá, on the river side of Boyacá Department. Airport catering here supports a small general aviation operation: the apron is modest, FBO services are arranged flight by flight, and ground handling services are booked locally. It works as a quiet business aviation hub for the Magdalena Medio, not a high-volume field, so each handover is planned around one aircraft, and an occasional diplomatic flight is treated the same way.

Business aviation

Traffic follows the oil contracts and the cattle calendar, and when rainy-season cloud sits over the valley, departures slide. At 566 ft in river humidity, cold items need tight packing and a sealed handover, and an executive jet catering order for a PYA turnaround is built with that in mind, with the diplomatic flight catering order, rare as it is, handled by the same rules.

Customs & food import

Colombia applies customs and sanitary controls to food imported on international flights, notably meat, dairy and fresh produce. For international arrivals, plan catering locally and order the menu with the customs clearance in mind.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★LARGE CABIN

“On this departure from SKVL, 8 passengers had chosen a seafood starter and warm vegetable sides, and a changing departure schedule needed to be reflected in the order. I asked The Galley Girls for the sandwiches in shallow trays, with garnishes supplied separately for plating on board. The side dishes stayed together in one group, so another crew member could follow the same plating sequence. For in flight catering, that attention to catering handover made the order noticeably easier to manage.”

Lin G. | Chief cabin officer — private jet

Gulfstream G700

★★★★★CREW MEALS

“With limited fridge space to consider at PYA, we needed a practical way to serve a cheese board and savoury canapés to 11 passengers. The Galley Girls grouped the sandwiches by service, which was more useful to us than simply receiving a list of dishes. I would discuss inflight catering services with them again, especially when portion planning needs careful coordination. We left the canapés stored until needed, which kept the first service manageable and reduced unnecessary handling.”

Jiwoo P. | Chief flight attendant

Falcon 2000

★★★★★LIGHT JET

“Keeping the galley organised at Velásquez Airport meant planning a cheese board and savoury canapés for 6 guests with two separate meal services in mind. I want an inflight catering company to understand crew briefing, and this order gave us a useful starting point. With several people involved, The Galley Girls kept the desserts and delivery arrangements together in a concise order update. The sauces went straight to the right colleague instead of circulating between several people during the turnaround.”

Luis P. | VIP flight attendant

Phenom 300

Questions crews ask about Puerto BoyacáAsked by crews

How much does private jet catering cost for a night departure from Velásquez?+

It depends on the tray count and what is on them. A pre-dawn departure from PYA can add handling and delivery effort, while a simple cold lunch for four costs far less than a hot three-course service for eight.

What is the lead time for a long leg with two services from PYA?+

Order about 10 hours ahead where you can, so the two services are planned, labelled and timed for the galley. Last-minute orders are handled, though river fish may need to be swapped for what is available.

How do customs rules affect a kosher or allergen special meal at SKVL?+

Colombian customs restrict some imported meat and dairy, so special meals are best cooked locally. We confirm the kosher, halal or allergen detail before ordering, so nothing needs to cross a border.

Can you bring food on board into Puerto Boyacá, or use a local product like bagre?+

You can carry your own food, but imported meat, dairy and produce may be inspected. Local river fish and arepas are easier: we source, cook and pack them for the galley, and hand them over at the FBO.

Is catering part of a charter into Puerto Boyacá during the rainy season?+

No. Catering is not part of the charter; you order and are invoiced for it separately. When weather windows shift departures, send the new slot and we adjust the handover time.