Catering to your aircraft in Macas.
Macas is a quiet strip on the Amazon side of Ecuador, where trips come in small and leave on a weather window. We pack for it: labelled, sealed, ready to plate.
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.
Morona-Santiago Province is Amazon country, and a private jet menu for Macas leans on what grows on the eastern slope of the Andes. Chonta palm heart, yuca, plantain, river fish and the province's hot, humid air shape the inflight menu: dishes must hold without refrigeration drama on a ramp at 3,452 ft. Private jet food from here is built around local specialities such as maito, fish steamed in bijao leaves, and ceviche variations that stay chilled until the galley.
For Macas we write the private jet menu around the province's own table. Local specialities come from the Amazon side: guayusa tea, grilled tilapia, yuca bread, tropical fruit like naranjilla and chontaduro. Private jet food for Morona-Santiago Province travels best cold or finished in the galley oven, so the inflight menu keeps sauces apart and fruit whole until service.
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.
Coronel E Carvajal sits at 3,452 ft above the Upano valley, and the cloud base over Macas decides more flights than the schedule does. Private jet catering here is built for a small ramp, a short ground stop and a galley that may have no oven at all. We cook and pack it, and hand it over at the FBO or to your handling agent. The same kitchen craft covers inflight catering and in-flight catering for a quiet strip, aviation catering for operators, business aviation catering for corporate trips, executive jet catering for the owner's cabin, diplomatic flight catering for delegations and cabin crew meals boxed for the jumpseat.
A corporate trip into SEMC is rarely long on the ground, so the brief is short. Our private jet chef drafts a bespoke menu for business jet catering, with corporate jet catering and VIP flight catering handled the same way. Charter flight catering and luxury inflight catering use local fish, cacao and fruit, boxed for your cabin.
When an official party arrives at SEMC, discretion decides everything. Government flight catering is packed by a small named team, head of state flight catering follows the cleared menu, VIP aviation catering stays unlabelled, and state visit aircraft catering is handed over at the aircraft.
Special meals at Macas are a procedure adapted to the local kitchen: kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked on a separate board and boxed apart. In Amazonian cooking the allergens hide in fish stock, peanut sauces and shared fryer oil, so we ask for the seat plan and write the restriction on every lid.
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 stop at SEMC is short, crew catering is built for speed of eating: crew meals in sealed boxes, flight crew meals with cutlery, pilot meals that need no plate. Cockpit meals are separated from the cabin, crew meal boxes carry the seat number, and different meals for pilots are offered on request. Cabin crew meals are a separate line on the order.
FBO catering at Macas ends at the apron: catering delivery to the FBO or to the handling agent, wherever the aircraft is parked. The general aviation terminal is where we meet you, and ground handling catering and handling agent catering both follow your slot.
Most traffic at SEMC is light and midsize jets with low door sills, so galley catering usually goes up by hand, without a high loader. For a larger aircraft the handling agent arranges airside catering delivery and the equipment on the apron, and we pack aircraft provisioning in crates sized for the galley and the door.
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.
Airport catering at Macas serves a regional airfield, a general aviation strip on the eastern slope of the Andes. FBO services and ground handling services are modest, which is why we confirm access and the apron position with your handling agent.
SEMC is not a major business aviation hub, but it is the door to the Ecuadorian Amazon. Inflight catering and in-flight catering go out for expedition and corporate flights; aviation catering and business aviation catering are ordered by operators, executive jet catering for VIP cabins, diplomatic flight catering for official parties, and cabin crew meals for the crew.
Ecuador controls agricultural imports, so fresh fruit, meat and dairy arriving on an international flight may be inspected and removed. Domestic catering from here is not affected, and we tell you what is safe to carry out.
Average rating from the cabin crew and pilots we cater for.
“My order at Coronel E Carvajal Airport covered a cold lunch with cheese and fruit for 3 guests, with a practical service plan needed because of a late menu amendment. For our team, the strongest part of their private jet catering services was how they handled cabin service sequence. The Galley Girls confirmed the handover contact and identified the starters, making the catering delivery easier for our team to track. Knowing where the desserts were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Small packing details became important at SEMC: our 3 passengers wanted vegetable tartlets and a dessert selection, and we had a small galley worktop. I want a private jet catering company to understand catering handover, and this order gave us a useful starting point. The Galley Girls updated the fruit plates in the written order and sent back a confirmation that clearly showed our amendments. The side dishes remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Passenger preferences led us to vegetarian wraps and colourful salads at XMS; 11 portions were needed, with limited fridge space factored into preparation. The sandwiches from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The desserts were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. When comparing private jet catering companies, I would look closely at portion planning after this experience.”
Government flights bring extras: a cleared guest list, separate crew boxes, sometimes sealed trays. At SEMC those lines show in the quote like any other. Private jet catering for an official party is estimated from menu, count and handover, never from a fixed rate.
When the aircraft repositions empty to Macas, only the crew eat, so the order stays small. Lead time here is a matter of slot and customs-free domestic trays, and last-minute requests are accepted for SEMC around the clock.
A return catering order from Macas is packed sealed and labelled for the outbound flight. On customs, Ecuador treats the aircraft's onboard food under its own rules, and the receiving country applies its own. We pack with that in mind.
Customs and food import: Ecuador checks fresh produce and meat at arrival, and an international flight into XMS is no exception. Can you bring your own food? Yes, but expect inspection; local catering avoids the delay.
Charter pricing for Macas leaves out food; we invoice catering separately. If duty time forces a wait at SEMC, the crew boxes arrive at the FBO and are ready when they are.
Tail, pax and diets — a flight attendant takes it from there, day or night.
