Catering to your aircraft in Concepción.
At CIO the field is small, the climate warm and the crew often waits. Our team prepares catering for the aircraft in your own galley terms, and delivers it through the FBO or 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.
Concepción Department is cattle and river country, and the private jet menu for SGCO reflects it. A private jet menu here starts with asado cuts, mandioca in several forms, and chipa, the cheese bread Paraguayans eat at any hour. Local specialities such as sopa paraguaya, a dense cornbread-and-cheese cake despite its name, travel well cold and make good private jet snacks. River fish from the Paraguay River, usually surubí, becomes the centre of an inflight menu when it is grilled and re-plated at altitude. We build private jet platters from these items, and gourmet inflight meals follow the same logic: nothing that collapses in a warm galley. Private jet food for this region is simple, salty and generous, and we adapt portions to the number of seats rather than the size of the menu. If you are flying into Concepción and want something truly local, ask for the regional set; the rest of the menu follows an ordinary international pattern.
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.
Concepción sits on the Paraguay River, and SGCO is a small national airfield where a light jet or a turboprop often shares the apron with local flights. Private jet catering here is built around a modest galley, a hot afternoon and a crew that may wait on the ground for a while. We cook and pack in Paraguay's own style, from chipa to river fish, and hand it over through your FBO or handling agent. For the cabin it covers inflight catering and in-flight catering plated for one or two passengers, plus aviation catering for the whole trip. Business aviation catering and executive jet catering follow the same brief at CIO, and diplomatic flight catering is handled with the same discretion. Cabin crew meals are ordered with the rest and invoiced with it.
Business jet catering at SGCO usually means a small group on a short flight in a light or midsize jet. Corporate jet catering is cold-forward: platters, fruit, chipa. VIP flight catering and charter flight catering follow the same brief, and luxury inflight catering is built around one grilled dish. A private jet chef can write a bespoke menu around local beef and river fish if you ask in advance.
When an official aircraft lands at CIO, government flight catering is handled quietly: a small team, labelled trays and nothing improvised. Head of state flight catering, VIP aviation catering and state visit aircraft catering use the same procedure for Concepción, agreed with the protocol office before the slot.
Special meals at Concepción follow the local kitchen: wheat flour is rare in traditional chipa, but cheese and starch hide in many dishes, so allergen free and gluten free orders are checked line by line. Kosher, halal, vegan and kids meals are agreed with your handling agent before the slot, labelled by seat and kept sealed until service.
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 crew waiting at SGCO needs something hot and simple. We offer crew meals on request, invoiced with the order, from flight crew meals to cockpit meals boxed for the flight deck. Pilot meals are separate from the passenger trays; different meals for pilots can be arranged, and crew catering and crew meal boxes are packed so they can be eaten quickly. Cabin crew meals can be added on the same order.
At Concepción the FBO and the handling agent receive the order at the apron. FBO catering and catering delivery to the FBO are agreed in advance; the general aviation terminal is a short walk from the ramp. Ground handling catering and handling agent catering are planned with the same people each time.
SGCO is a small national field, so most aircraft here load through the main door and a stair rather than a high loader. If your type needs one, tell us when you place the order and we coordinate galley catering and aircraft provisioning with the handling agent for airside catering delivery. Heavier trays and a cold box are planned around the galley you actually have, and we pack for an aircraft that may have no oven.
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.
Lieutenant Colonel Carmelo Peralta National Airport serves Concepción, on the Paraguay River, as a regional field for general aviation and small turboprops. Airport catering for CIO fits a modest terminal and a small apron, and the FBO services are simple and personal. As a quiet business aviation hub for the northern department, it relies on ground handling services that know the crews by name.
Ranch owners, mining and agricultural visitors and the odd official trip make SGCO a small but real business aviation hub. The same plated service covers inflight catering and in-flight catering on one flight, and aviation catering and business aviation catering are agreed through the ground handling services on the field. Executive jet catering and diplomatic flight catering for visiting delegations stay unfussy, with cabin crew meals boxed apart and crew meals ordered on request.
Paraguay applies strict import rules to animal products, dairy and fresh produce, and customs at SGCO follow them to the letter. Ground handling services will tell you what the officer on shift expects for galley stock. Food prepared locally sidesteps the issue, so for a business aviation hub of this size the practical advice is to order from us instead of carrying perishables across the border.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 6 guest order at SGCO called for excess complexity: just beef fillet with roasted potatoes and sensible planning for an evening cabin service. My main takeaway from this jet catering order was the practical approach to cabin service sequence. The Galley Girls grouped the sauces by service, which was more useful to us than simply receiving a list of dishes. The starters were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“My order at CIO covered a cheese board and savoury canapés for 7 guests, with a practical service plan needed because of a small galley worktop. My main takeaway from this VIP flight catering order was the practical approach to meal organisation. Our handling contact received the order details from The Galley Girls, including how the salads had been grouped. We could account for the starters before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Service planning came first at Lieutenant Colonel Carmelo Peralta National Airport, with 4 passengers choosing poached fish with steamed rice and a changing departure schedule influencing our preparation. We discussed the dimensions before confirming; The Galley Girls grouped the starters into shallow trays that were easy to handle. We placed the sauces in their planned storage area without first having to reorganise all the catering boxes. The order made charter flight catering feel manageable because the written menu details had been considered beforehand.”
Think in terms of dishes, not trays. If the crew waits at Concepción while the passengers visit the department, a boxed hot meal plus fruit and water is a modest line. Beef or river fish raises the figure; cold platters and chipa lower it.
Early starts at Concepción mean our team works around your slot, not the other way. Cold and re-plate items are easiest; hot grilled dishes are possible but need clear details. Last-minute orders are handled day or night.
If you land at CIO with leftover galley stock, customs may ask about it. Local meals ordered through us sit outside that: they are produced in Paraguay and delivered to the aircraft. Ask your handling agent for current rules.
Bringing food is possible. At a small field like SGCO with night or dawn slots, a locally prepared meal is simpler than negotiating customs at the terminal. Tell us the plan and we adapt.
No, catering sits apart from the charter contract. Crew duty time at Concepción may justify a hot meal, which you order and we invoice separately from the flight.
Tail, pax and diets — a flight attendant takes it from there, day or night.
