Catering to your aircraft in Puerto Baquerizo Moreno.
Charters into SEST tend to be small cabins, mid-morning arrivals and a return to the mainland. We build the order around the type, the slot and the guests, and hand it over where the aircraft is parked.
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.
Galapagos Province gives the private jet menu at San Cristóbal its character: fish landed at Puerto Baquerizo Moreno, plantain, yuca, avocado and the Ecuadorian highland coffee that ends most dinners. A private jet menu built from local specialities travels well when each element is packed for what happens on board. Ceviche and seafood go in chilled, plantain and yuca come out of the oven, and sauces ride in their own pots. Private jet platters of tropical fruit, cheese and cured meats suit a short hop back to Guayaquil or Quito. Gourmet inflight meals for a long leg, and private jet snacks for the cabin, can lean on the same pantry: banana chips, roasted corn, dark Ecuadorian chocolate. Private jet food at SEST is chosen with the island's own rules on fresh imports in mind.
What goes on the inflight menu at San Cristóbal depends on what the islands and the mainland can supply that week. Seafood from Puerto Baquerizo Moreno anchors the local specialities, with fruit, plantain and cacao from Ecuador rounding out the private jet food list. Private jet platters travel chilled and are re-plated by the crew, hot dishes are finished in the galley oven with sauce apart, and gourmet inflight meals are packed per seat. Private jet snacks, from plantain chips to cacao squares, fill the drawers for the leg home. Galapagos Province is a protected area, so ingredients are agreed before the aircraft lands, not on the ramp.
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.
Runway 06/24 at San Cristóbal sits barely above sea level on the eastern edge of Galapagos Province, and every aircraft arriving there needs its galley stocked before it lands. Private jet catering at SEST means seafood, island fruit and mainland produce packed for the galley you actually have, plus inflight catering and in-flight catering for the return leg to the mainland. Aviation catering here is planned around the slot, the tail and the cabin crew meals the operator asks for, and executive jet catering follows the same brief as any other aircraft on the apron.
Business jet catering for SCY is written around the cabin: a few seats, a small oven and a short flight back to the mainland. Corporate jet catering and VIP flight catering use the same menu cards, while charter flight catering is tailored to the itinerary. A private jet chef agrees a bespoke menu and luxury inflight catering is built on island produce.
Official visits to Galapagos Province are planned long before the aircraft lands. Government flight catering at SEST, head of state flight catering and VIP aviation catering run through the protocol office; state visit aircraft catering is packed, sealed and handed over without fuss.
Special meals at San Cristóbal follow a procedure, not a label. Seafood is the island default, so shellfish and fish allergens are the first thing we check on any allergen free request; peanut and tree-nut handling gets its own board and box. Kosher and halal meals are sourced sealed from the mainland, vegan and gluten free dishes lean on plantain, yuca, rice and fruit, and kids meals are packed per seat with the mildest local options.
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 rotation through SEST, the crew wants something quick that can be eaten with one hand. Crew meals, flight crew meals and pilot meals are ordered as part of the trip and billed as catering, crew catering is boxed and labelled CREW, cockpit meals are sealed, and crew meal boxes can be split so that different meals for pilots reach each seat.
The general aviation terminal at SEST is small, so the handover is simple. FBO catering, catering delivery to the FBO and ground handling catering are agreed in advance, and handling agent catering confirms who opens the gate, who meets the aircraft and where the order is staged.
Loading the galley at SEST depends on the airframe. A light jet or turboprop is stocked by hand through the main door, while a larger airframe may need a high loader for galley catering and aircraft provisioning. Airside catering delivery here is agreed with your handling agent before arrival, so the right equipment, the galley layout and the apron access are settled in advance and not on the ramp.
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.
San Cristóbal Airport serves Puerto Baquerizo Moreno and the eastern Galapagos. Airport catering here is planned for general aviation traffic, with FBO services and ground handling services coordinated before arrival. It is a small business aviation hub in a protected province, where the order has to be agreed in advance.
Business aviation catering at San Cristóbal is shaped by distance from the mainland. Inflight catering and in-flight catering are agreed before the aircraft leaves, aviation catering for the galley is sourced from island and mainland supply, and executive jet catering follows the same menu cards as elsewhere. Diplomatic flight catering for official visits and cabin crew meals for the rotation are handled as separate orders.
Ecuador controls the import of fresh food, and the Galapagos add stricter biosecurity on top. For a San Cristóbal order, that means cooked or sealed dishes lead, raw items are limited, and a list is agreed with your handling agent before the aircraft lands, so customs sees a clean, itemised order.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 12 guests, but a small galley worktop also had to be considered when organising fresh fruit and breakfast pastries at SEST. The cabin service sequence stood out more than any sales pitch about private jet catering services. I needed the breakfast portions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the desserts against the same summary, keeping the cabin team and the handling contact aligned.”
“Rather than an elaborate service at SCY, our 2 guests wanted mini sandwiches and individual desserts, organised sensibly around a short ground stop. I gave The Galley Girls our storage brief and asked for the salads to arrive in clearly marked packs. Separating the canapés from the first service items helped us avoid opening boxes we did not yet need. I want a private jet catering company to understand written menu details, and this order gave us a useful starting point.”
“Despite a small galley worktop, we wanted the 11 guests at San Cristóbal Airport to enjoy prawn salad and small fruit plates without a complicated cabin service. The Galley Girls gave us an update on the canapés before the handover, which helped us organise the cabin checks. The breakfast portions went straight to the right colleague instead of circulating between several people during the turnaround. When comparing private jet catering companies, I would look closely at final order confirmation after this experience.”
Price is set by the dishes, not the airport. On a San Cristóbal order, fish-led menus run higher and fruit, avocado and plantain menus run lower. Private jet catering is quoted per order, with the seat count and special meals included in the figure you approve.
A special-meal request at San Cristóbal is simple when the dietary card arrives with the tail and the slot. Allergen free and child meals can be built from local rice, plantain and fruit, while kosher and halal need sourcing, so mention them first.
Customs at San Cristóbal concern what comes in as well as what flies out. A two-service menu on a long leg is easiest when raw items are limited and cooked or sealed dishes lead, because Galapagos Province is a protected area with strict rules on fresh imports.
It depends what you carry. Packaged, cooked food usually passes; fresh produce, meat and dairy often do not. When the slot is at night or before sunrise, order private jet catering instead and avoid the inspection altogether.
Catering is a separate order whatever the charter. A light jet at SCY has a small galley and takes a simpler menu, while a larger cabin can carry a two-service plan, and each is invoiced as catering.
Tail, pax and diets — a flight attendant takes it from there, day or night.
