Guayas Province · Guayaquil · SEGU / GYE

Private jet catering at José Joaquín de Olmedo International Airport (SEGU / GYE), Guayaquil

Catering to your aircraft in Guayaquil.

José Joaquín de Olmedo runs on coastal produce and tropical weather. Our crew-built kitchen packs for that: sealed, labelled, ready for the oven or the drawer.

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

The Guayaquil table, packed for private jet catering

Guayas Province gives a private jet menu its backbone: shrimp from the estuary, corvina and dorado from the Pacific, plantain, yuca and some of the best cacao in the world. A private jet menu for Guayaquil can lean on all of it, and an inflight menu built from these ingredients feels like the city rather than a generic tray.

Private jet food here is seafood first. Ceviche travels well when the sauce stays apart, and encebollado, the fish-and-yuca soup Guayaquil eats for breakfast, can be packed to reheat in a galley oven. Local specialities from the coast are chosen for what survives a drawer, not just what looks good on a menu.

Fruit is the other half of the table: mango, passion fruit, babaco, naranjilla, banana. They are cut to order and packed dry. Guayaquil and Guayas Province also mean chocolate and coffee from the highlands, which sit well at the end of a flight.

Open the menu Download the menuPDF

Local specialities from Guayas Province, ceviche and plantain, packed for a private jet menu at Guayaquil

01Ceviche de camarónShrimp cured in citrus, sauce apart, served chilled

02EncebolladoFish and yuca soup, sealed for oven, garnish separate

03Corvina a la planchaPacific sea bass, plated cold or finished in the oven

04PataconesTwice-fried green plantain, re-crisped in the oven

05Arroz con menestraRice and lentils, sealed per portion

06Tropical fruit boardMango, passion fruit, banana, cut to order, packed dry

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 · GuayaquilJosé Joaquín de Olmedo International Airport · SEGU

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at José Joaquín de Olmedo International Airport (SEGU)

Guayaquil sits on the Guayas river estuary, and the plates leaving the kitchen for SEGU lean on what the coast lands every morning: shrimp, corvina, plantain, cacao. Private jet catering here is built around that produce, packed for the galley you actually have. Inflight catering and in-flight catering orders for GYE follow the same rule: what travels well stays on the menu. Aviation catering for business aviation catering clients, executive jet catering, diplomatic flight catering and cabin crew meals are all ordered the same way, by tail and slot.

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 parked at José Joaquín de Olmedo International, Guayaquil, with private jet catering being loaded

Business aviationOur core

Executive jet catering at José Joaquín de Olmedo International Airport (GYE)

Business jet catering at SEGU often means a four to eight seat cabin and a simple galley. Corporate jet catering for those flights favours cold platters and one hot dish, while VIP flight catering and charter flight catering for longer legs can add courses. Luxury inflight catering from Guayaquil can lean on shrimp, corvina and local fruit. A private jet chef writes a bespoke menu once we know the tail, the galley and the guests.

Government flight catering prepared for a state aircraft at SEGU, Guayaquil

State & royalDiscretion, protocol

Head of state and government inflight catering at José Joaquín de Olmedo International Airport (GYE)

When a delegation lands at SEGU, government flight catering is agreed before cooking starts. Head of state flight catering runs on discretion and traceability, VIP aviation catering on a cleared menu, and state visit aircraft catering on an exact headcount. Everything is sealed and numbered by seat.

The jet catering menu at *José Joaquín de Olmedo International Airport* (GYE)Or write your own, we cook it

Chilled private jet platters of seafood and tropical fruit, Guayaquil GYE

Cold galley

No oven · served in four minutes

Ceviche de camarónChilled

Tropical fruit board, mango and passion fruitChilled

Seafood private jet platters with lime and cilantroRe-plate cold

Gourmet inflight meals: avocado and heart of palm saladChilled

Ecuadorian chocolate and fruit private jet snacksSauce apart

Hot inflight meals, corvina and encebollado, ready for the galley oven at SEGU, Guayaquil

Hot service

One oven · re-plated in twelve minutes

EncebolladoOven

Corvina with coconut riceOven

Patacones with shrimpOven

Seco de polloOven

Beef tenderloin, chimichurri apartSauce apart

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 José Joaquín de Olmedo International Airport (SEGU)

Dietary orders for Guayaquil are cooked and packed in their own box, labelled by seat number. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are confirmed with the kitchen before cooking, and shellfish and peanut, both common on the Ecuadorian coast, are kept strictly separate.

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 Guayaquil (GYE)

At Guayaquil, crew meals are a catalogue item, ordered with the flight and invoiced separately. Flight crew meals travel in sealed boxes, pilot meals are kept apart from the passengers' food, and crew catering is labelled by role. Cockpit meals are easy to eat during a short turnaround, and crew meal boxes fit a jumpseat. Different meals for pilots can be arranged when asked.

Meal passSEGU

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passSEGU

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

José Joaquín de Olmedo International Airport apron at Guayaquil, Ecuador

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering at the FBO or general aviation terminal, José Joaquín de Olmedo International Airport

At Guayaquil we hand over at the FBO or at the aircraft, depending on what your handling agent arranges. FBO catering for night arrivals is coordinated the same way, with catering delivery to the FBO at the general aviation terminal. Ground handling catering and handling agent catering share one brief: tail, slot, door.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Aircraft provisioning for large cabins: airport catering at José Joaquín de Olmedo International Airport

Larger aircraft landing at SEGU load through the aircraft door or by high loader, depending on the type and the galley position. Galley catering is staged by door and by galley, so airside catering delivery follows the aircraft's own loading order. Aircraft provisioning for widebodies and for long-range business jets follows the same routine: we need the type, the tail and the galley layout.

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 airportSEGU / GYE

Aviation catering and business aviation at José Joaquín de Olmedo International Airport (GYE)

SEGU is Guayaquil's main gate for commercial and general aviation, and it works as a business aviation hub for the Pacific coast of Ecuador. Airport catering here is planned around the apron layout, the rainy season when produce choices shift, and the FBO services your handling agent books. Ground handling services at the terminal decide which door and which ramp slot the galley is handed over at.

Business aviation

Guayaquil's business traffic is mostly corporate and charter, with executive arrivals at any hour. Business aviation catering and executive jet catering orders come in day and night, diplomatic flight catering is cleared with the protocol office, and the FBO services on the field keep one brief for all of them. Inflight catering and in-flight catering are labelled for the cabin, aviation catering for the galley, cabin crew meals and crew meals for the people working the flight.

Customs & food import

Ecuadorian customs and agriculture checks apply to food arriving on international flights into SEGU, and fresh produce carried in from abroad can be held. Ground handling services will tell you what the inspector expects on your date. Cooking locally avoids the issue, so give us the departure country and we label the box accordingly.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

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

Leave a review

★★★★★GOVERNMENT

“Nothing about the 6 guest order at GYE called for excess complexity: just vegetable tartlets and a dessert selection and sensible planning for a late menu amendment. I gave The Galley Girls our storage brief and asked for the crew provisions to arrive in clearly marked packs. When comparing aviation catering companies, I would look closely at crew briefing after this experience. I could hand the breakfast portions to a colleague with a short explanation instead of unpacking the whole order.”

Freya P. | Government flight manager

Gulfstream G650

★★★★★LIGHT JET

“On this departure from José Joaquín de Olmedo International Airport, 3 passengers had chosen yoghurt pots and fresh berries, and a tight boarding window needed to be reflected in the order. My main takeaway from this flight catering order was the practical approach to cabin service sequence. Instead of asking us to improvise, The Galley Girls explained how the sauces could be arranged during service. Keeping the snack boxes aside until service helped preserve the presentation while we dealt with the boarding tasks.”

Alexei W. | VIP flight attendant

Citation CJ4

★★★★★LARGE CABIN

“Getting avocado toast components and breakfast fruit ready for 2 guests at SEGU required an order that accounted for a late menu amendment. I would discuss flight catering services with them again, especially when meal organisation needs careful coordination. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. The starters went straight to the right colleague instead of circulating between several people during the turnaround.”

Sarah I. | Chief flight attendant

Falcon 8X

Guayaquil in five questionsAsked by crews

How much does private jet catering cost at Guayaquil?+

Pricing is built menu by menu, and at José Joaquín de Olmedo the aircraft type decides much of it. A widebody galley can take sealed hot dishes; a business jet may call for cold platters. We quote what you order, with the invoice itemised.

What is the lead time for private jet catering at SEGU?+

At SEGU the slot rules. A short turnaround means a menu that is simple to re-plate; a longer one lets us add hot dishes. We work from the slot you give us, and last-minute orders are handled whenever they arrive.

What are the customs rules for food on a flight into Ecuador?+

A delegation landing in Guayaquil sets the rules before the menu does. Ecuadorian customs and agriculture checks apply to food brought in, and government flights follow protocol. We cook locally and label everything so the cabin is clean on departure.

Can you bring food from outside on a repositioning flight into Guayaquil?+

Short repositioning flights into Guayaquil with no passengers do not need a full menu. A few crew meals, ordered locally, fit better than carrying food from abroad past Ecuadorian customs.

Is catering part of a charter into Guayaquil?+

Catering is its own order, not part of a charter. For a return leg ordered from Guayaquil, tell us the tail, the slot and the dietary notes; the invoice is separate from the aircraft.