Catering to your aircraft in Cuenca.
A flight into Cuenca means a cold morning on the apron and a short ground stop. We pack for your galley, label by seat, and deliver to the handling agent at SECU, day or night.
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.
Azuay Province and Cuenca eat from the Andean highlands, and a private jet menu for Cuenca draws on that. Local specialities here include mote pillo, hominy scrambled with eggs and scallion, and hornado, slow-roast pork with llapingachos, the griddled potato cakes. For your inflight menu we cook the pork and pack the potato cakes to be re-plated cold or warmed in the galley oven.
Private jet food from Azuay Province works best when it respects altitude. Local specialities such as trucha from the Cajas lakes, fresh cheese from the valley and tropical fruit brought up from the coast fit a private jet menu well. We turn them into private jet platters and gourmet inflight meals, plus private jet snacks for a short leg, so the cabin tastes of Cuenca without a full kitchen on board.
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.
Cuenca sits at 8,306 feet in the Azuay highlands, and Mariscal Lamar Airport (SECU/CUE) is a small field where business aviation arrives in modest numbers. Private jet catering here is written around that altitude and that galley: dishes that hold on a cold, thin-air climb-out, handed over at the FBO. For the wider brief we also cover inflight catering, in-flight catering and aviation catering for crews working this terrain, from business aviation catering to executive jet catering. Diplomatic flight catering and cabin crew meals follow the same routine as every order.
Business jet catering at Cuenca is usually a small cabin, one galley and a clear brief. Corporate jet catering here means a few well-chosen dishes, VIP flight catering for key guests, and charter flight catering for groups. A private jet chef writes a bespoke menu around the Azuay market and the luxury inflight catering the cabin can handle at altitude.
When a delegation lands at SECU, the menu has usually been approved first. State visit aircraft catering, government flight catering and head of state flight catering share one rule: sealed trays, no names on labels, a short chain of hands. VIP aviation catering is handled the same way, quietly.
At Cuenca, special meals start from a kitchen built on corn, potato, cheese and pork, so allergens hide in different places than on the coast: dairy in the soups, wheat in the empanada dough, shellfish rarely at all. Kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked and sealed separately, labelled by seat number, and handled as a procedure with the passenger's restrictions written on the order.
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.
A Cuenca rotation can mean a long day and a short stop, so crew meals are packed to be eaten in the seat. Flight crew meals come in boxes with the leg written on the lid, while pilot meals and cockpit meals are separate from guest trays. Crew catering is on request and invoiced with the order, crew meal boxes stay light for altitude, and different meals for pilots are available where the operator requires it.
At SECU we hand food to the FBO or the handling agent, not to the passenger. FBO catering is organised around the stand and the slot, with catering delivery to the general aviation terminal confirmed with ground handling catering. Handling agent catering stays simple: one name, one drop, one signature.
Mariscal Lamar is a small field, and the aircraft decides how the food arrives: a light jet needs a trolley and the airside gate, a larger cabin may need a high loader at the door. For galley catering at SECU we ask the type and the galley layout first. Airside catering delivery runs through your handling agent, and aircraft provisioning is planned around the stand the aircraft actually gets.
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 Cuenca means working with a field that sits high in the Andes, where the apron is quiet and the weather changes quickly. General aviation traffic uses the same terminal as the scheduled flights, so FBO services and ground handling services are coordinated through the handling agent on the day.
Business aviation to Cuenca is led by visitors to the colonial centre, corporate trips and charter groups. As a business aviation hub it is small, so inflight catering and in-flight catering are planned around what fits the aircraft. Aviation catering, business aviation catering and executive jet catering follow the same routine as everywhere, with diplomatic flight catering and cabin crew meals ordered on request.
Before you fly into Cuenca, check the Ecuadorian agriculture rules: fresh animal products and produce are controlled, and leftovers from the inbound leg may be taken off the aircraft. Ordering locally avoids the question, and the handling agent can confirm what is allowed on the day.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating avocado toast components and breakfast fruit for 9 passengers at SECU, I needed an arrangement that considered an evening cabin service. The confirmation from The Galley Girls showed the sandwiches clearly enough for us to check the planned service quantities. For our team, the strongest part of their private jet meals was how they handled meal organisation. We also checked the main courses before approval, which helped avoid a second round of questions later in the preparation.”
“Several practical details needed attention at CUE, with fresh fruit and breakfast pastries requested for 4 guests and a changing departure schedule to accommodate. This experience of private jet menu gave us a useful reference for managing galley preparation on another departure. We described our serving sequence to The Galley Girls and asked for the snack boxes to be packed accordingly. The main courses were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“A request for a seafood starter and warm vegetable sides, 2 passengers, and a changing departure schedule: that was our brief for the departure at Mariscal Lamar Airport. I want a private jet chef to understand meal organisation, and this order gave us a useful starting point. Instead of asking us to improvise, The Galley Girls explained how the fruit plates could be arranged during service. The sauces stayed together in one group, so another crew member could follow the same plating sequence.”
A dawn departure and a midnight departure produce different orders, so the figure moves. At Mariscal Lamar the cost is set per menu: cheese board and fruit sit low, whole trout or roast pork sit higher. Ask by phone or email, day or night, and we build the quote around your slot.
Tell us the tail and we tell you what the galley can finish. A small jet at SECU often needs sealed trays and sauce apart, a large cabin can take plated courses. Lead time here is shaped by that galley and by what produce is in season, and last-minute orders are handled.
If the departure slot at CUE is short, plan the food before you land. Ecuador's agriculture rules are strict on imported fresh goods, so what you carry in may not carry out. Ordering locally gives you sealed trays with seat numbers and no customs queue to explain.
Delegations travelling through Mariscal Lamar often arrive with their own preferences and protocol notes. Food brought from abroad faces customs and the question of provenance. We cook in Cuenca, label by seat number and keep official trays apart from crew trays.
Charter contracts rarely mention food, and at Cuenca that holds for empty legs too. An aircraft repositioning with an empty cabin may need nothing, or only crew meals for the next rotation. Either way, catering is ordered and invoiced on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
