Catering to your aircraft in Latacunga.
Latacunga is a high, quiet field where business jets arrive to cold mornings and Andean menus. Our former flight attendants pack the galley, and you serve.
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.
The Cotopaxi Province menu starts with the Andes themselves. A private jet menu for Latacunga draws on what the highland valley grows and bakes: the chugchucaras of the town, fried pork with mote, corn, plantain and empanadas, and the fresh cheeses and Andean potatoes of the region. These are local specialities, and on board each one has a service note, so the inflight menu says what goes in the oven, what stays chilled and what arrives with its sauce apart.
Cotopaxi Province gives a private jet menu some unusual ingredients: queso de hoja, humitas, llapingachos, tree tomato and the soft fruit of the Andean valleys. Chugchucaras is the dish Latacunga is known for, and as private jet food it travels best as a hot tray with the crispy parts packed apart. Local specialities from the province sit beside classic business aviation dishes, each one labelled for the galley it will meet. The inflight menu for Latacunga is written with the altitude and the cold in mind.
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.
Cotopaxi International sits at 9,205 feet in the Andean highlands, and the cold air changes what a galley should carry. For private jet catering at SELT we plan around the altitude, the departure slot and the one oven you actually have. The same brief covers inflight catering for a corporate leg, in-flight catering for a return to Quito or the coast, and aviation catering for the crew. Business aviation catering and executive jet catering here follow the aircraft type, not a template. Diplomatic flight catering is cleared with the protocol office before anything is cooked, and cabin crew meals are packed apart from the guest trays.
A corporate jet stopping at Cotopaxi International usually wants a light, reliable plan. We offer business jet catering and corporate jet catering with a bespoke menu from a private jet chef. VIP flight catering and charter flight catering are written for each tail, and luxury inflight catering uses what the valley grows.
When a delegation lands at SELT, government flight catering is planned around protocol and discretion. Head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule: the menu is approved first and the team is named.
In the Andean highlands, hidden allergens are peanut in the llapingacho sauce, dairy in the fresh cheeses and shellfish in the coastal dishes that reach Latacunga. Kosher, halal, vegan, gluten free and allergen free meals are each cooked and packed apart from the guest trays, marked by seat and restriction. Special meals, kids meals and a plain child's tray are agreed with the crew before the slot.
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.
On a Latacunga rotation, crew meals are something you ask for when you place the order, and they appear as their own line on the same invoice. Flight crew meals for a long Andean day, pilot meals eaten one-handed, crew catering for the whole rotation and cockpit meals that travel in crew meal boxes are each packed apart. Different meals for pilots are available, and cabin crew meals are labelled CREW.
For FBO catering at SELT, the handling agent opens the gate and the food goes to the aircraft. Catering delivery to the FBO and ground handling catering are planned around the general aviation terminal, and handling agent catering is confirmed against the tail.
Cotopaxi International handles business jets and larger aircraft, and the type decides how the galley is loaded: door height, whether a high loader is needed, and how much the aircraft's own galley can hold. Galley catering for a wide-body is packed in carts for airside catering delivery, while a light jet takes boxes passed through the door. Aircraft provisioning at SELT is confirmed with the handling agent against the tail and the stand.
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 SELT works around a high, cold general aviation field in Cotopaxi Province. Local FBO services and ground handling services decide how the food reaches the aircraft.
Cotopaxi International is a business aviation hub for the Andean highlands. Inflight catering, in-flight catering and aviation catering are written for each aircraft, and business aviation catering and executive jet catering follow the passengers. Diplomatic flight catering is cleared by protocol, and cabin crew meals are packed apart.
Food-import rules in Ecuador limit fresh animal and plant products. For flights through Cotopaxi International, ordering locally avoids declarations and holds at customs.
Average rating from the cabin crew and pilots we cater for.
“On this departure from SELT, 5 passengers had chosen chicken skewers with a couscous salad, and a revised passenger count needed to be reflected in the order. We discussed the dimensions before confirming; The Galley Girls grouped the salads into shallow trays that were easy to handle. I could hand the sandwiches to a colleague with a short explanation instead of unpacking the whole order. My main takeaway from this in-flight catering services order was the practical approach to crew briefing.”
“It was the packing plan I cared about at LTX, with 6 servings of a charcuterie board and fresh bread and limited fridge space to consider. Our handling contact received the order details from The Galley Girls, including how the sauces had been grouped. This experience of aviation catering gave us a useful reference for managing galley preparation on another departure. We could account for the desserts before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Working around a small galley worktop at Cotopaxi International Airport, I asked for a breakfast basket with individual preserves in portions appropriate for our 9 passengers. My main takeaway from this aviation catering services order was the practical approach to portion planning. We changed the quantities of canapés, and The Galley Girls reflected the request in the final packing list. We checked the desserts against the same summary, keeping the cabin team and the handling contact aligned.”
Ask what the turnaround looks like. A fast pass through LTX favours cold trays and boxed hot items, and a long stop allows a full galley service. Private jet catering is priced per menu, with each line itemised.
Lead time starts with the passenger list. A government party needs a menu approved in advance, with names and diets reviewed. A private jet with a small crew can order late, and we take last-minute requests at any hour.
A repositioning leg into Cotopaxi International with no passengers still has a galley to account for. Ecuadorian customs and the agriculture authority control food coming in, and local catering avoids the problem entirely.
Passengers may bring their own meals, but a return leg ordered at SELT removes the question. Local food packed for the flight home is labelled and sealed, so it clears customs more easily than loose produce.
The charter price covers the aircraft, not the food. Customs and food-import rules in Ecuador push most catering to be sourced in country, so it is a separate order with its own invoice.
Tail, pax and diets — a flight attendant takes it from there, day or night.
