Catering to your aircraft in Pedro Juan Caballero.
A small strip at 1,873 ft, a border town behind it, charters arriving for cattle and farming business: that is SGPJ. We cook and pack locally for your aircraft, and your FBO hands it over.
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.
Amambay is Paraguayan cattle and farming country, and the private jet menu for Pedro Juan Caballero follows it. An inflight menu here leans on grilled beef, mandioca and corn: private jet food that travels well and survives a galley with one oven. Local specialities such as sopa paraguaya, chipa and soyo are baked to be re-plated, and private jet platters of cured meats and cheese suit a short sector. Gourmet inflight meals are built around the produce of the Amambay Department, with private jet snacks like chipa guasu or fruit kept in their own box.
For a flight into SGPJ, the private jet menu starts with what Amambay does well: beef, river fish, mandioca, corn and tropical fruit. Private jet food is packed by dish, with sauces apart and the inflight menu labelled by seat. Local specialities include chipa, sopa paraguaya and mbejú, and we pack them so they re-plate cleanly. Private jet platters, gourmet inflight meals and private jet snacks are all ordered for Pedro Juan Caballero the same way, with Amambay Department produce first.
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.
Pedro Juan Caballero sits at 1,873 ft on the Brazilian frontier, and the strip at SGPJ sees ranching and agribusiness charters rather than scheduled traffic. Private jet catering here means beef, mandioca and chipa packed for your galley, with inflight catering decided by your aircraft type. We treat in-flight catering at PJC as a short brief: tail, slot, headcount, restrictions. Aviation catering for business aviation catering trips, executive jet catering sectors and the occasional diplomatic flight catering request goes through the same desk, and cabin crew meals are ordered on request.
Business jet catering at PJC is usually a quiet brief for executives and ranch owners flying in for a day. Corporate jet catering and charter flight catering are built around a few covers, with VIP flight catering for guests with restrictions. A private jet chef can write a bespoke menu around Paraguayan beef and mandioca, and luxury inflight catering is plated once on board.
When an official delegation flies into Pedro Juan Caballero, the order is cleared before it is cooked. Government flight catering, head of state flight catering and VIP aviation catering run through a named team, and state visit aircraft catering is sealed and traceable to the aircraft door.
Special meals at Pedro Juan Caballero start with the local kitchen: Paraguayan cooking leans on beef, cheese, cassava and corn, so kosher, halal, vegan, gluten free and allergen free requests are planned dish by dish. Cheese sits inside chipa and sopa paraguaya, and wheat can hide in sauces, so tell us before the slot. Kids meals and vegan plates are packed separately, each box marked by seat number and restriction.
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 landing at PJC, we plan the meals with the order. Crew meals are on request and invoiced with the rest; flight crew meals and pilot meals are packed for the cockpit, crew catering follows operator policy, and different meals for pilots are arranged on request. Cockpit meals travel in crew meal boxes labelled CREW, and cabin crew meals stay separate.
FBO catering at Pedro Juan Caballero ends at the aircraft: catering delivery to the FBO, then to the apron through your handling agent. The general aviation terminal is small, ground handling catering is simple, and handling agent catering depends on the slot you give us.
Galley catering for SGPJ depends on the aircraft type: a light jet takes a few boxes through the door by hand, while a larger cabin may need a high loader, which your handling agent arranges on the apron. Airside catering delivery follows the same path as aircraft provisioning for fuel and baggage, so give us the type and the galley layout and we pack for that galley.
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.
Aeropuerto Nacional Dr. Augusto Roberto Fuster is a regional field on the Paraguay-Brazil border. Airport catering and general aviation traffic share the apron, with FBO services and ground handling services arranged ahead of arrival.
SGPJ is a modest business aviation hub, used by ranch owners and agribusiness crews rather than airlines. Aviation catering, inflight catering and in-flight catering are arranged around each trip, while executive jet catering, business aviation catering and diplomatic flight catering all follow protocol, with cabin crew meals ordered on request.
Paraguay applies customs and agricultural controls on imported food, and the border location of Pedro Juan Caballero makes checks more likely. Ordering locally keeps the galley simple, and your handling agent can confirm what the officer may request.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at PJC, with mushroom risotto and a green salad requested for 5 guests and a small galley worktop to accommodate. The Galley Girls confirmed the handover contact and identified the snack boxes, making the catering delivery easier for our team to track. I want an aviation catering company to understand cabin service sequence, and this order gave us a useful starting point. The cabin team could match the sauces to the request before moving on to the remaining departure tasks.”
“Food presentation mattered to our 9 guests, but a late menu amendment also had to be considered when organising a seafood starter and warm vegetable sides at Aeropuerto Nacional Dr. Augusto Roberto Fuster. When comparing aviation catering companies, I would look closely at packing arrangement after this experience. After a final adjustment to the breakfast portions, The Galley Girls gave us one revised order summary to work from. The sauces remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Getting chicken skewers with a couscous salad ready for 2 guests at SGPJ required an order that accounted for different crew meal preferences. The meal organisation stood out more than any sales pitch about flight catering. Instead of asking us to improvise, The Galley Girls explained how the canapés could be arranged during service. We could finish the sauces as each guest was ready, rather than laying everything out at once.”
Count each restriction as its own dish. A gluten free main and an allergen-free dessert at SGPJ are priced apart from the shared platter, which is why private jet catering cost is quoted per menu, not per tray.
Return-leg catering is planned with the outbound one. Lead time depends on the produce and the customs rules at the destination, and an urgent order is taken at any hour, day or night.
Kosher or halal meals brought from abroad may be opened and inspected at Paraguayan customs. Ordering them locally for SGPJ keeps seals intact and the paperwork short.
Bringing food is allowed in principle, though customs may inspect it. For the way back from SGPJ, we suggest letting us prepare the meals so nothing needs to be declared.
No, a private jet charter does not include the meals. Special meals for Pedro Juan Caballero are arranged with us directly and invoiced on their own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
