Catering to your aircraft in La Toma (Catamayo).
Ciudad de Catamayo sits at 4,056 ft in a dry Andean valley, and flights here depend on morning cloud and afternoon wind. We pack inflight catering built from Loja Province produce and hand it to your handling agent for 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.
Loja Province grows what a private jet menu for La Toma (Catamayo) is built from. The Catamayo valley is known for sugarcane and coffee, and the highlands above Loja are known for the Loja coffee that Ecuadorians drink with breakfast. That is the base of an inflight menu that tastes of the place: humitas, steamed fresh corn parcels; quimbolitos, sweet steamed cakes in achira leaf; and tamales lojanos. These are local specialities, and they pack well because most are steamed in their own wrapping.
Private jet food at SECA starts with Loja Province. We build private jet platters around tropical valley fruit, cheeses from the southern highlands and cold plates that hold in a warm cabin. Gourmet inflight meals draw on Ecuadorian staples: repe, a green banana and cheese soup from Loja, seco de pollo, and fanesca in season. The private jet menu for La Toma (Catamayo) leans on local specialities that survive a short climb out of a 4,056 ft airfield, and private jet snacks stay simple: plantain chips, roasted corn, fresh fruit.
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.
Ciudad de Catamayo sits at 4,056 ft in a warm, dry Andean valley, and that altitude and climate decide what travels well in a galley. Private jet catering at SECA means fruit, coffee and sweet corn from Loja Province, packed for your type. We run inflight catering and in-flight catering here for aviation catering clients, business aviation catering and executive jet catering trips, plus diplomatic flight catering and cabin crew meals. Written by former VIP flight attendants.
At Ciudad de Catamayo, business jet catering is shaped by short sectors and small cabins. Corporate jet catering often means a fruit plate, a cold sandwich and a hot dish for the oven. We write VIP flight catering and charter flight catering orders with the same care, and luxury inflight catering uses Pacific fish and highland cheese. A private jet chef builds the bespoke menu from your galley list.
For state visit aircraft catering into Loja, the menu is cleared by the delegation's protocol office, then built by a small named team. Head of state flight catering and government flight catering keep full traceability, and VIP aviation catering stays discreet from kitchen to apron.
Special meals at Ciudad de Catamayo are handled as a procedure in a kitchen that cooks with corn, peanuts, dairy and shellfish daily. We separate peanut sauces and shared fryers, so gluten free and allergen free plates are cooked and sealed apart. Kosher, halal, vegan and kids meals are agreed through your handling agent before the slot, with seat numbers on the lids and no names.
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.
When the crew is stuck on the ground at SECA, crew meals on request solve it: ordered with the flight, invoiced with the flight. Flight crew meals and pilot meals travel in crew meal boxes labelled CREW, and cockpit meals stay simple. Crew catering allows different meals for pilots, and cabin crew meals can be added at order.
Catering delivery to the FBO at SECA goes through your handling agent, who controls airside access. FBO catering arrives at the general aviation terminal, ground handling catering is confirmed with the agent, and handling agent catering ends at the aircraft door with the crew signing.
At SECA the cabin you fly decides how the order reaches the aircraft. A turboprop or light jet takes trays through the main door by hand, while a larger cabin may need a high loader at the apron. Galley catering is packed to the galley you actually have, with airside catering delivery coordinated through the handling agent. Aircraft provisioning is confirmed against tail number and type, so ovens, drawers and chillers are matched to what the cabin carries.
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.
Ciudad de Catamayo Airport, serving Loja from La Toma in Catamayo, is a regional airfield at 4,056 ft. Airport catering here is simple in structure: a small terminal, a general aviation apron and one handling agent. FBO services and ground handling services are kept compact on this field, so a request is settled with a single contact. Ecuador's customs apply to food coming in, so catering prepared locally avoids declarations.
Business aviation traffic at Ciudad de Catamayo is light, driven by mining and agricultural visits and private visitors to Loja. Inflight catering and in-flight catering are ordered per flight, and aviation catering follows the aircraft type. Business aviation catering, executive jet catering and diplomatic flight catering are the main requests, along with cabin crew meals and crew meals for a long turnaround. FBO services and ground handling services are arranged around each visit, which keeps airport catering personal for a business aviation hub this small.
Ecuador controls fresh meat, dairy and produce entering by air, so food arriving from abroad is checked and often refused. Catering made in-country carries no import declaration. Your handling agent, the FBO services desk and the general aviation terminal confirm what can go airside, and ground handling services release the order to the apron once the crew is ready. Ecuador's customs treat sealed snacks and fresh produce differently, so ask before you plan to bring anything on board.
Average rating from the cabin crew and pilots we cater for.
“For 3 passengers departing from SECA, the agreed menu was prawn salad and small fruit plates; our main consideration was a short ground stop. The fruit plates from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the desserts stored until needed, which kept the first service manageable and reduced unnecessary handling. With private aviation catering, careful attention to meal organisation matters as much to our crew as the menu itself.”
“Having 3 guests request a selection of petits fours and sandwiches at LOH meant planning the portions carefully while accounting for a late menu amendment. We changed the quantities of sandwiches, and The Galley Girls reflected the request in the final packing list. The note about the sauces was easy to spot, and we could brief the rest of the team quickly. For business jet catering, that attention to written menu details made the order noticeably easier to manage.”
“With several individual meal preferences to consider at Ciudad de Catamayo Airport, we needed a practical way to serve a mezze selection with flatbreads to 9 passengers. I wanted clear identification on the breakfast portions; The Galley Girls made the packing arrangement easy to compare with the order. Our brief for business aviation catering was met with a sensible plan for storage requirements. Keeping the fruit plates identifiable helped the colleague taking over service understand the order without another long explanation.”
Customs rules in Ecuador push the price toward local ingredients. How much private jet catering costs at Catamayo depends on what we can buy in Loja and Guayaquil against what would need special handling. Locally grown fruit and corn keep the invoice lower than imported lobster.
Short or long, your wait at Catamayo decides how early to order. We build around the crew's rest and duty end and handle last-minute orders. Call or email 24/7.
Customs is mostly about food coming into Ecuador by air. With local catering, a change from six to nine guests means more trays, not more forms. We rebuild the order and confirm it with your handling agent.
Check with your handling agent first: they decide what crosses the apron at SECA. Sealed snacks are usually fine, fresh produce and meat are not. We handle the rest locally.
Not by default. The private jet charter and the meals are two orders. Because the dry season gives more reliable departures, many requests arrive for those months, but both are ordered the same way.
Tail, pax and diets — a flight attendant takes it from there, day or night.
