Catering to your aircraft in Portoviejo.
Portoviejo is a short-runway coastal field where business jets arrive for the day and leave by evening. Catering here is built from Manabi seafood and fruit, packed for your galley and delivered to the aircraft through the FBO.
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.
Manabi Province is Ecuador's seafood coast, and the private jet menu for Portoviejo is written from that pantry. Local specialities travel well when they are packed for the galley: ceviche de camaron kept chilled with the lime apart, corvina grilled and re-plated, encebollado broth sealed in its own pot. Our inflight menu leans on green plantain, peanut sauce, yuca and tropical fruit, and private jet food from Manabi Province stays honest: nothing fried that will not survive the drawer.
Portoviejo cooks around the sea and the plantain, and a private jet menu for Reales Tamarindos should too. Manabi local specialities include bolon de verde, viche de pescado, grilled corvina with patacones and maduro with cheese. Each one is packed the way a galley needs it: sauce apart, fish chilled, anything crisp finished in the oven. Inflight menu choices for Manabi Province can also stay simple, with fruit, coffee and cacao from the region, plus private jet food that suits a short hop.
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.
Portoviejo sits in the Manabi lowlands, a coastal-plain city built around fish, plantain and peanut sauce, and Reales Tamarindos (SEPV) is the small airport that serves it at 130 feet above sea level. Private jet catering here follows the local pantry: corvina, shrimp, green plantain and tropical fruit, packed for the galley you actually fly. The same plane-side service we run at every airport applies, including inflight catering, in-flight catering, aviation catering and business aviation catering, ordered and invoiced like the rest of the trip. For executive jet catering, diplomatic flight catering and cabin crew meals, the brief starts with the tail and the galley.
Portoviejo business traffic is mostly executives and charter groups, so the brief is short. Business jet catering, corporate jet catering, VIP flight catering and charter flight catering all share one thing here: a menu that works in a small galley. A private jet chef builds the bespoke menu, and luxury inflight catering means fresh fish and fruit, nothing fussy.
When an official party flies into Portoviejo, government flight catering is arranged through protocol first and the kitchen second. Head of state flight catering, VIP aviation catering and state visit aircraft catering keep confidentiality, with sealed labels and no names on the trays.
Manabi cooking leans on peanut, shellfish and fish, so allergen free orders at Reales Tamarindos are handled as a procedure: separate prep, sealed boxes, seat-number labels. Kosher, halal, vegan, gluten free, kids meals and other special meals are built from the same coastal pantry, using plantain, yuca, rice, beans and fruit, with shellfish and peanut kept off any dish that must be safe.
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.
For crews in Portoviejo, crew meals are an item you add to the order, not an assumption. Flight crew meals, crew catering and crew meal boxes are packed hot or cold. Pilot meals and cockpit meals are kept simple to eat at the controls, and different meals for pilots can be arranged, with cabin crew meals handled on a separate line.
At SEPV the handover goes through the FBO. Your handling agent decides who may enter the apron, so we arrange FBO catering, catering delivery to the FBO and ground handling catering around the general aviation terminal, with handling agent catering briefed in advance.
Reales Tamarindos receives light and mid-size business aircraft, so galley catering is sized to the cabin you fly rather than a wide-body hold. For airside catering delivery we load by hand or cart through the FBO apron, coordinated with your handling agent. Where an aircraft has a high door sill, tell us the type and we plan aircraft provisioning around it.
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.
Reales Tamarindos is the airport serving Portoviejo, capital of Manabi Province, on a flat coastal plain at 130 feet. As a small business aviation hub, it runs on general aviation traffic, and airport catering here follows that scale: FBO services and ground handling services on a modest apron, with the handover made at the aircraft.
Visitors to Manabi arrive by business jet for meetings, coastal property and diplomatic stops, which keeps SEPV a quiet business aviation hub rather than a busy one. Inflight catering, in-flight catering, aviation catering and business aviation catering cover the usual orders, with executive jet catering, diplomatic flight catering and cabin crew meals added when the trip calls for it, and crew meals on request like the rest.
Ecuador's food import rules apply to what comes off the aircraft as well as what goes on, and any business aviation hub with a customs post enforces them. We cook in-country, label by seat number and flag any item that could raise a question with customs before it reaches the apron.
Average rating from the cabin crew and pilots we cater for.
“Despite several individual meal preferences, we wanted the 4 guests at SEPV to enjoy avocado toast components and breakfast fruit without a complicated cabin service. I asked The Galley Girls for the side dishes in individual containers, with garnishes supplied separately for plating on board. It made a difference to have the snack boxes ready without cluttering the galley work area during preparation. The order made flight catering feel manageable because the galley preparation had been considered beforehand.”
“One detail shaped our order at PVO: a late menu amendment, alongside a request for chicken skewers with a couscous salad for 11 passengers. The starters supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the sauces at a glance instead of lifting lids just to establish what belonged to each service. The portion planning stood out more than any sales pitch about flight catering services.”
“Food presentation mattered to our 11 guests, but a family lunch request also had to be considered when organising yoghurt pots and fresh berries at Reales Tamarindos Airport. The Galley Girls confirmed the handover contact and identified the snack boxes, making the catering delivery easier for our team to track. For airline catering, that attention to packing arrangement made the order noticeably easier to manage. We could account for the fruit plates before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
Return legs are where cost is easiest to plan. At Reales Tamarindos we price the outbound and the way back together, dish by dish: seafood from Manabi, plantain sides, fruit. You see the cost of private jet catering before anything is cooked.
For lead time, customs matter more than anything else here. Ecuador restricts certain foods, so we steer the menu toward what Manabi produces. Last-minute orders are handled, and your handling agent is looped in for airside delivery.
Ecuadorian food rules apply to anything brought in, and for a crew with limited duty time that is a risk. We source in-country for Portoviejo, so customs rarely touches the order.
Passenger counts change, and at SEPV that is when brought-in food becomes awkward: portions too few or too many, imported items questioned. Catering ordered through us follows the final count.
Catering stays outside a private jet charter into Portoviejo. You order it from us and receive a separate invoice. Airside access at Reales Tamarindos goes through your handling agent, who we brief.
Tail, pax and diets — a flight attendant takes it from there, day or night.
