Catering to your aircraft in Georgetown.
Georgetown sits at 95 ft on the Demerara coast, and the cabins that land at Cheddi Jagan are often loading up for oil-field charters and Caribbean legs. We cook and pack for the galley you actually have, and hand it over at the FBO or to your handling agent.
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.
Georgetown's table is Caribbean at its core, and Demerara-Mahaica adds its own accent: Indian, African, Amerindian and Creole cooking on the same plate. As a private jet menu, that means choosing what survives a galley. Pepperpot, the Guyanese Christmas stew built on cassareep, reheats beautifully and travels in a sealed container, so it makes a strong hot item on any inflight menu. Curried chicken and dhal puri roti hold well, with the roti packed apart from the curry so it does not soften. Cook-up rice is a one-pot dish that is easy to portion by seat. Private jet food from here also leans on fruit: pineapple, mango, watermelon and star apple in season, cut and chilled. Local specialities like black cake and cheese rolls round out a tray for guests or crew. Because we know Demerara-Mahaica produce and what each dish needs in the oven, we label the reheat on the container, never a promise on a label.
Start with what the region grows and cooks: Demerara-Mahaica gives Georgetown sugar-estate sweets, river fish, coconut and a strong Indo-Guyanese kitchen. For a private jet menu, we choose dishes that behave in a galley. Pepperpot sealed and labelled, curry goat or chicken with rice separate, fried plantain finished in the oven, chilled tropical fruit cut by passenger. Inflight menu choices stay honest about humidity: pastries and crisp items are packed dry, sauce goes in its own pot. Private jet food here can be as simple as a Guyana cheese roll and fruit plate for a short leg, or a plated main for a long one. Local specialities are written on the menu by name, so the crew knows exactly what is in the drawer and where it goes.
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.
The rainy seasons on the Demerara coast shape how people fly into Georgetown, and they shape the drawer too. Private jet catering at SYCJ is built around that: sealed hot dishes, cold plates that hold, labelled for each seat. Inflight catering here covers corporate rotations and oil-sector charters; in-flight catering for a long Caribbean leg is packed to survive the cabin. Aviation catering, business aviation catering and executive jet catering all follow the same rule at GEO: the galley decides. Diplomatic flight catering and cabin crew meals are ordered the same way, through your handling agent.
Georgetown is a working corporate stop, and business jet catering at SYCJ is written around the actual rotation: energy executives in and out, charter flight catering for groups, VIP flight catering when the cabin is full. Corporate jet catering is packed to the galley, luxury inflight catering for the longer legs, and a private jet chef can write a bespoke menu around what Guyana produces.
When a delegation lands at SYCJ, the order is shaped by protocol: government flight catering that matches the party size, head of state flight catering with strict traceability, and VIP aviation catering handled quietly. For state visit aircraft catering, the menu is agreed first, then packed and passed to the handler.
Georgetown's cooking is heavy on shared pots, coconut and curry bases, so allergens can hide in a sauce. Kosher, halal, vegan, gluten free, allergen free, special meals and kids meals are each packed on their own board and in their own box, sealed, and handed over marked by seat number so nobody opens the wrong tray.
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 the Guyana rotations, pilots and cabin crew often work through a turn with little time to sit down. At SYCJ, crew meals are a separate line you ask for, billed alongside the passenger order rather than folded into it. Flight crew meals, pilot meals and cockpit meals are packed to be eaten from one hand, in crew meal boxes labelled CREW. Crew catering can include different meals for pilots, as per your operator's policy.
At Georgetown, FBO catering follows a clear route: your order is delivered to the FBO or the general aviation terminal, then passed to ground handling. Catering delivery to the FBO is coordinated with your handling agent so the door, the slot and the galley are known. Ground handling catering and handling agent catering stay sealed and labelled by seat.
At Georgetown the aircraft type decides how the galley is loaded. Galley catering for a light jet fits through the main door; a larger cabin may need a high loader for aircraft provisioning. Airside catering delivery is arranged with your handling agent, so we know the door, the height and which galley is waiting.
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.
SYCJ, also known as GEO, is the airport for Georgetown and the main entry to Guyana. Airport catering supports general aviation from the FBO side, with FBO services and ground handling services for operators. The pace here follows the oil sector and regional travel more than any timetable.
Business aviation at Georgetown follows energy projects, visiting delegations and regional charters. Business aviation hub is a strong description of how the field is used: inflight catering and in-flight catering are ordered for rotations to the Caribbean and North America. Aviation catering and business aviation catering are packed to each tail, executive jet catering for owners, diplomatic flight catering for official visits, and cabin crew meals for the people serving.
Guyana regulates food imports, especially fresh meat, dairy and produce, and what enters on an aircraft can be inspected or discarded. For the galley, that means catering from a local kitchen, sealed and labelled, is the cleaner route, passed to your handling agent for clearance.
Average rating from the cabin crew and pilots we cater for.
“My order at Cheddi Jagan International Airport covered a mezze selection with flatbreads for 12 guests, with a practical service plan needed because of a small galley worktop. I would discuss inflight catering services with them again, especially when cabin service sequence needs careful coordination. The canapés from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the breakfast portions without asking where every component had been placed during preparation.”
“Getting a breakfast basket with individual preserves ready for 4 guests at SYCJ required an order that accounted for a revised passenger count. The Galley Girls labelled the snack boxes in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the fruit plates identifiable helped the colleague taking over service understand the order without another long explanation. I want an inflight catering company to understand crew briefing, and this order gave us a useful starting point.”
“It was the packing plan I cared about at GEO, with 10 servings of prawn salad and small fruit plates and a late menu amendment to consider. The desserts came from The Galley Girls in stackable containers, with a packing list that matched the contents. Separating the canapés from the first service items helped us avoid opening boxes we did not yet need. When comparing inflight catering companies, I would look closely at written menu details after this experience.”
The cost of private jet catering here comes from three things you control: what you choose, how many seats, and what is in season. Pepperpot and curry are efficient; lobster or imported beef are not. We quote per menu.
What makes an order easy here is clarity: tail, slot, headcount and the leg after Georgetown. Last-minute orders are handled, and a return leg ordered from here is stocked at the same time.
Customs at SYCJ care about what is inside the packaging. For an early morning slot, we pack and seal so inspection is quick, and everything is marked for your handling agent. Declare any outside food.
At GEO, food meets the aircraft through your FBO or handler, not directly. We deliver to that point, labelled, sealed, and ready for the galley.
No. Even if the aircraft is repositioning with an empty cabin, catering stays a separate order, invoiced separately from the aircraft. Tell us the slot and the headcount.
Tail, pax and diets — a flight attendant takes it from there, day or night.
