Catering to your aircraft in Salinas/La Libertad.
Salinas runs on the beach season, and so do the aircraft that land at SESA. We cook and pack for the crew who serve those guests, with coastal seafood and fruit packed for the galley you have.
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.
Santa Elena Province is Pacific Ecuador at its most direct: fish comes off the boats at La Libertad and Salinas and goes into the kitchen the same day. A private jet menu for Salinas leans on that catch, with an inflight menu built around corvina, shrimp and octopus, plus the tropical fruit the coast grows year-round. Our local specialities list is short because it is honest: ceviche de camaron, encebollado, arroz con camaron, patacones and fresh coconut water.
Private jet food here is seafood first, and it makes for gourmet inflight meals without any fuss. Ceviche travels in a sealed tub with the lime and the toasted corn packed apart, so it is dressed in the galley, not on the apron. Encebollado, the tuna and yuca stew the coast eats for breakfast, goes hot and comes with the onion and chili separate. Fruit from the Guayas lowlands, bananas, mango, papaya and passion fruit, fills the cold trays. Santa Elena Province gives you a private jet menu you can describe in one line and serve in three.
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.
Salinas sits on the Santa Elena peninsula, where the Pacific decides the menu: shrimp, corvina and tropical fruit arrive from the docks of La Libertad. Private jet catering at General Ulpiano Paez International (SESA / SNC) is built on that catch, packed for the galley of the aircraft you actually fly. We handle inflight catering for beach-season charters, aviation catering for operators repositioning along the coast, and business aviation catering for guests bound for the resorts. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same rule: you tell us the tail and the headcount, we cook and pack.
Owners and charterers flying into Salinas want the coast on the plate. Business jet catering from us means a private jet chef building a bespoke menu around corvina, shrimp and langostino, with corporate jet catering, VIP flight catering and charter flight catering packed to the type of galley on board. Luxury inflight catering is mostly a matter of careful packing.
Official movements to Salinas need quiet handling. Government flight catering and head of state flight catering follow a protocol agreed before anything is cooked, with VIP aviation catering and state visit aircraft catering packed by a named team and sealed for the aircraft.
On the peninsula, shellfish is in half the kitchen, so allergens are managed by separating boards, oil and packing from the first step, not by a note on a lid. Kosher, halal, vegan, gluten free and allergen free meals are cooked apart and travel sealed to the aircraft. Special meals and kids meals follow the same route, with the seat number on the box and nothing opened before the galley.
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.
Ordering crew meals is simple: tell us the tail and the headcount, and we pack flight crew meals to match. For Salinas that usually means a cold lunch for a short turn or a hot dish for a long wait. Pilot meals and cockpit meals travel in crew meal boxes, with different meals for pilots when needed. Crew catering is on request and billed as part of the order.
The handover happens where your handling agent says it does. Our FBO catering team coordinates catering delivery to the FBO and the general aviation terminal, with ground handling catering planned so the van reaches the aircraft, not the gate. Handling agent catering is arranged once we have your slot.
SESA handles aircraft of many sizes, and the type decides how food goes aboard: door height, whether a high loader is needed, what the galley can hold. Tell us the type and we plan galley catering around it. Airside catering delivery and aircraft provisioning for larger cabins are coordinated with your handling agent so the carts reach the door without a second trip across the apron.
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.
General Ulpiano Paez International serves the Santa Elena peninsula, a beach and resort area on Ecuador's Pacific coast. Airport catering here follows the rhythm of the season, and general aviation sits alongside regional traffic on the same apron. FBO services and ground handling services at SESA are what put a tray in your hands at the aircraft door, so we work from the handling agent's access rather than around it. For private traffic, Salinas is a small business aviation hub on the coast.
The aircraft that land at SNC are mostly private. Inflight catering for beach-season guests, in-flight catering for coastal owners, aviation catering for repositioning flights and business aviation catering for corporate trips all use the same galley-first packing. Executive jet catering and diplomatic flight catering are ordered as needed, and cabin crew meals and crew meals travel with the same order. Across the season, FBO services and ground handling services decide how smoothly a handover goes, and that is why we plan around them. Salinas works as a business aviation hub on the Pacific, quiet most of the year and busy in the beach months.
Ecuador controls imported fresh food, meat and dairy at the border, and what leaves the country on an aircraft is declared as well. Customs practice at SESA runs through the handling agent, and your ground handling services contact is the one who knows how a given declaration will be read. FBO services on the field can confirm what the inspector expects. We cook with local product and keep the order consistent with your manifest, so your crew is not carrying a customs question.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at SNC covered vegetarian wraps and colourful salads for 8 guests, leaving us to organise the service around limited fridge space. We discussed the dimensions before confirming; The Galley Girls grouped the sandwiches into compact food boxes that were easy to handle. With business aviation catering, careful attention to packing arrangement matters as much to our crew as the menu itself. We placed the starters in their planned storage area without first having to reorganise all the catering boxes.”
“Food presentation mattered to our 6 guests, but limited fridge space also had to be considered when organising vegetable tartlets and a dessert selection at General Ulpiano Paez International Airport. The final order confirmation stood out more than any sales pitch about jet catering. We described our serving sequence to The Galley Girls and asked for the starters to be packed accordingly. We left the main courses stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Timing and organisation mattered at SESA, where our order of a light pasta dish with grilled vegetables for 6 people involved two separate meal services. Our brief for VIP flight catering was met with a sensible plan for catering handover. After a final adjustment to the sauces, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the main courses quantities from several messages during the final departure checks.”
Ecuador looks hard at imported fresh food, meat and dairy, so a galley loaded abroad is the one that gets questioned. Customs at SESA runs through the handling agent. We cook with local product, declare it against your manifest and keep the paperwork aligned with the aircraft.
How much does private jet catering cost depends on what the crew actually eats while the aircraft waits. A long ground wait on a hot apron usually means a hot dish plus a cold backup, a short turn means a boxed lunch. Shrimp and corvina priced locally cost less than imported cheese or wine. Quotes are written per order.
Lead time matters less than people expect here, because last-minute orders are handled and a changed headcount is a re-pack, not a refusal. Tell us the new number and the tail. Ceviche and fruit plates scale easily, hot dishes are portioned from the same kitchen.
Can you bring food from abroad into SESA? You can try, but inspection may stop it at the foot of the stairs. The handling agent controls airside access, so we agree the handover point with them and cook locally. That keeps the galley loaded without a detour across the apron.
Is catering part of a charter? No, the charter covers the aircraft, while food is ordered from us and invoiced like any other order. In Salinas the beach season and the weather window decide when guests actually leave, so we pack for the departure you confirm, not the one first filed.
Tail, pax and diets — a flight attendant takes it from there, day or night.
