Isla Baltra, Ecuador · SEGS / GPS

Private jet catering at Seymour Galapagos Ecological Airport (SEGS / GPS), Isla Baltra

Catering to your aircraft in Isla Baltra.

Galapagos legs are short and the crew's patience is not infinite. At Seymour Galapagos Ecological we plan the menu around biosecurity and your aircraft's galley, then deliver to the FBO.

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 Isla Baltra table, packed for private jet catering

Galapagos Province gives a private jet menu here a short, honest list of local specialities: ceviche of fresh-caught fish, encebollado, plantain in several forms, and fruit from the Ecuadorian mainland rather than from the islands themselves. A private jet menu for Isla Baltra has to respect how food reaches the archipelago, so the inflight menu is built from produce that has already cleared the mainland, not from anything foraged locally.

For private jet food at SEGS the pattern is simple: seafood, citrus and plantain carry the menu. Private jet platters of ceviche stay cold and sealed; gourmet inflight meals such as sea bass with coconut rice finish in the galley oven; private jet snacks run to plantain chips and cut tropical fruit. These local specialities of Galapagos Province travel well precisely because they are not fussy.

Open the menu Download the menuPDF

Local specialities of Galapagos Province: ceviche, patacones and sea bass prepared for private jet food at Isla Baltra

1Ceviche of corvinaChilled, sealed cup, citrus apart

2EncebolladoSauce apart, finish in oven

3Patacones with cheeseOven, packed dry

4Sea bass with coconut riceRe-plate hot, rice separate

5Tropical fruit cupsChilled, cut by seat

6Ecuadorian single-origin coffeeSealed, brewed in the galley

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 · Isla BaltraSeymour Galapagos Ecological Airport · SEGS

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Seymour Galapagos Ecological Airport (SEGS)

Most aircraft that land at Seymour Galapagos Ecological are on a short island hop, and the cabin crew meals and guest trays follow that rhythm. Our private jet catering for GPS covers aviation catering for the passengers and for the flight deck, with business aviation catering planned around the mainland leg. Executive jet catering and diplomatic flight catering are built from the same base: a clean menu, labelled by seat, handed over by your handling agent.

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 at SEGS Baltra with galley catering being loaded for the flight to the Galapagos

Business aviationOur core

Executive jet catering at Seymour Galapagos Ecological Airport (GPS)

A typical business jet brief into SEGS is a charter or corporate flight from Quito or Guayaquil with a small party heading out to the islands. Business jet catering and corporate jet catering here favour light, chilled menus, with VIP flight catering for the cabin and charter flight catering that matches the aircraft's galley. Luxury inflight catering for these legs is written with a private jet chef and a bespoke menu for each seat.

Government flight catering at Seymour Galapagos Ecological (GPS), Ecuador, discreet VIP aviation catering handover at the aircraft

State & royalDiscretion, protocol

Diplomatic and state visit aviation catering in Isla Baltra (SEGS)

Official visits to the Galapagos need menus that respect both protocol and island biosecurity. Government flight catering, head of state flight catering and VIP aviation catering here run through a named team, and state visit aircraft catering is cleared in advance with the delegation.

Private jet platters and gourmet meals: jet catering in *Isla Baltra* (GPS)Or write your own, we cook it

Chilled private jet platters of ceviche and tropical fruit for SEGS Isla Baltra

Cold galley

No oven · served in four minutes

Ceviche of corvina, private jet platters for fourChilled

Tropical fruit selection, cut by seatChilled

Heart of palm and avocado saladSauce apart

Private jet snacks: plantain chips and roasted nutsRe-plate cold

Hot gourmet inflight meals, sea bass with coconut rice, packed for the galley at Seymour Galapagos Ecological

Hot service

One oven · re-plated in twelve minutes

Sea bass with coconut rice, gourmet inflight mealsOven

Encebollado, tuna and yuca brothSauce apart

Grilled chicken with aji and pataconesOven

Vegetable locro with cheeseOven

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

Halal, kosher and kids meals: inflight catering at Seymour Galapagos Ecological Airport (GPS)

On Baltra the dietary question is mostly about shellfish and peanuts, which sit close to the coast-style dishes everyone expects. Kosher, halal, vegan and gluten free requests, along with kids meals and any allergen free plate, are cooked and packed separately from the main menu and labelled by seat. Special meals are confirmed against the manifest before cooking starts, so what reaches the aircraft matches what the passenger told you.

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 Isla Baltra (GPS)

On Baltra the crew is often waiting out a long island turnaround, so crew meals on request are built to be eaten at the aircraft or in the terminal. Flight crew meals are packed in labelled boxes, and pilot meals can differ for the captain and first officer. Crew catering here is hot or cold as the operator asks, cockpit meals are packed to be eaten with one hand, crew meal boxes are marked CREW, and different meals for pilots are available. Cabin crew meals are ordered the same way, sur demande, and invoiced like the rest.

Meal passSEGS

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passSEGS

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Seymour Galapagos Ecological Airport, GPS, Baltra, general aviation terminal and apron

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering and handling agent delivery at Seymour Galapagos Ecological Airport

At Baltra, the handover happens at the aircraft with your handling agent present. FBO catering is booked ahead; catering delivery to the FBO and the general aviation terminal is cleared with ground handling catering, and handling agent catering confirms who opens which door.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Aircraft provisioning for large cabins: airport catering at Seymour Galapagos Ecological Airport

Most traffic at SEGS is narrowbody or smaller, so galley catering is usually loaded by hand through the main door without a high loader. Airside catering delivery is arranged through your handling agent, who controls apron access, and aircraft provisioning follows the type: door height and galley layout decide what is carried on and in what order.

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 airportSEGS / GPS

About Seymour Galapagos Ecological Airport: business aviation and airport catering

Seymour Galapagos Ecological Airport on Isla Baltra is the main entry for aircraft heading to the Galapagos, built with environmental constraints that shape what can be landed and loaded. Airport catering here is planned around those constraints rather than around the usual hub logistics.

Business aviation

Inflight catering at Baltra is shaped by the national park and the short season windows. In-flight catering for business aviation catering parties is sealed and labelled, aviation catering is planned around the mainland leg, and executive jet catering is written for a galley with one oven. Diplomatic flight catering and cabin crew meals follow the same sealed, labelled approach. General aviation traffic uses the FBO services and ground handling services on the apron, and Baltra remains a modest business aviation hub.

Customs & food import

Ecuador's customs rules apply to everything entering by air, and the Galapagos adds biosecurity: fresh produce, meat and dairy are controlled. In practice that means the menu is built from items already cleared on the mainland, and anything not eaten is not carried off the island.

ReviewsFrom the crews we cater for

4.7 / 5

★★★★★

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

Leave a review

★★★★★VIP AIRLINER

“Nothing about the 5 guest order at GPS called for excess complexity: just a cheese board and savoury canapés and sensible planning for a small galley worktop. The Galley Girls confirmed the handover contact and identified the starters, making the catering delivery easier for our team to track. Knowing where the canapés were packed meant the crew could begin the relevant checks as soon as the order arrived. I appreciated the emphasis on catering handover throughout the flight catering arrangements.”

Antonio K. | Chief cabin officer — BBJ

BBJ 2

★★★★★CHARTER

“Clear quantities were essential at Seymour Galapagos Ecological Airport: we had 11 passengers expecting smoked salmon bagels and sliced fruit and were working around limited fridge space. The confirmation from The Galley Girls showed the crew provisions clearly enough for us to check the planned service quantities. It was useful to see the fruit plates listed separately when checking how much space the complete order would require. The cabin service sequence stood out more than any sales pitch about flight catering services.”

Johan P. | Charter operator

Challenger 350

★★★★☆BUSINESS JET

“Rather than an elaborate service at SEGS, our 12 guests wanted a mezze selection with flatbreads, organised sensibly around different crew meal preferences. After a final adjustment to the side dishes, The Galley Girls gave us one revised order summary to work from. This experience of airline catering gave us a useful reference for managing galley preparation on another departure. We checked the snack boxes against the same summary, keeping the cabin team and the handling contact aligned.”

Tao R. | VIP flight attendant

Falcon 7X

Isla Baltra in five questionsAsked by crews

How much does private jet catering cost for a Galapagos stop when the passenger count changes at the last minute?+

Passengers drop out or join late on island legs, and the order flexes with them. How much does private jet catering cost here is a function of seats, dish choice and any special meals; a smaller party simply gets a smaller invoice, and a larger one gets extra portions prepared.

What is the lead time for catering at SEGS given handling agent and airside access?+

Airside access is the real gate on lead time here. We work with your handling agent to arrange the pass and the vehicle, and last-minute orders are handled once the agent confirms.

What about customs and food rules, given the season and weather window that decides departures here?+

Customs for Galapagos has two layers: Ecuador's own import rules and the archipelago's biosecurity controls, which restrict fresh produce and animal products. Because weather windows and the season can shift departures, we plan menus that already comply, so a delay does not leave you with food that cannot be landed.

Can you bring food of your own to Baltra, or is there a local product we should put on the menu?+

Can you bring food? Only within the island rules, which are tight. A better route is to order a local product: plantain, in patacones or chips, is an easy, safe choice that the galley handles well.

Is catering part of a charter when a passenger needs a kosher or allergen-free meal?+

Catering is not part of the charter agreement; it is a separate order. Special meals such as child plates or allergen-free dishes are listed on that order and prepared in a segregated area.