SPZO / CUZ · Alejandro Velasco Astete International · Cuzco Region

Private jet catering at Alejandro Velasco Astete International Airport (SPZO / CUZ), Cusco

Catering to your aircraft in Cusco.

Cusco sits at 10,860 ft, and guests step off a Lima sector already breathless. We cook and pack for a high, cool apron, for the crew and for the guests on their way to the Sacred Valley.

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

What Cusco brings to your in-flight catering (CUZ)

Cusco is the Andes on a plate, and a private jet menu for this field starts with what is grown around it: Andean potatoes, choclo corn with queso fresco, quinoa from the Cuzco Region, trout from the highland rivers. An inflight menu built on these local specialities travels well, because most of them are served warm or at room temperature rather than piping hot. Private jet food here should also be light: at 10,860 ft appetite drops, and guests ask for soup and tea before anything fried. We pack sauces and aji in separate pots and keep herbs such as huacatay apart until the crew plates.

For a private jet menu out of Cusco we lean on the Cuzco Region larder: purple and yellow potatoes, quinoa, fava beans, alpaca carpaccio for those who ask, and fresh trout. These are local specialities that survive a cold-chain handover at the FBO and a re-plate in a small galley. The inflight menu avoids heavy cream and very spicy sauces, since altitude dulls taste and tires the stomach. Private jet food from Cusco is better simple, with the lime, the corn and the herbs on the side.

Open the menu Download the menuPDF

Andean potatoes, quinoa and highland trout, local specialities for a private jet menu in Cusco

01Quinoa and Andean grain saladServed chilled, dressing in a separate pot.

02Highland trout, lemon and herbsPacked cold, finished in the oven by the crew.

03Choclo corn with queso frescoRoom temperature, one board per passenger.

04Chicken and quinoa soupSealed flask for altitude, reheat in the galley oven.

05Coca leaf and muña teaLoose leaf in sachets, hot water on board.

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 · CuscoAlejandro Velasco Astete International Airport · SPZO

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Alejandro Velasco Astete International Airport (SPZO)

Cusco is one of the highest airports a business jet will use, at 10,860 ft, and what people want to eat there changes with it. Private jet catering at SPZO leans on light, warm, low-salt dishes. Inflight catering and in-flight catering here are written for guests acclimatising to altitude. Our aviation catering and business aviation catering follow the Machu Picchu season. For executive jet catering and diplomatic flight catering we coordinate with the handling agent, and cabin crew meals are packed for a galley that has only a small oven.

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

Private jet cabin at Cusco with plated inflight catering and a quinoa dish on the table

Business aviationOur core

VIP flight and private jet catering at Alejandro Velasco Astete International Airport (SPZO)

Business jet catering and corporate jet catering at Cusco are shaped by altitude and the Machu Picchu rotation. Charter flight catering for guests heading to the Sacred Valley asks for light, warm dishes and VIP flight catering that does not weigh on the stomach. A private jet chef writes a bespoke menu around quinoa, trout and corn, and luxury inflight catering here means fewer courses, better temperatures and clear seat labels.

Government flight at Cusco airport with VIP aviation catering trays loaded at the aircraft door

State & royalDiscretion, protocol

State visit and VIP aviation catering at Alejandro Velasco Astete International Airport

Government flight catering at Cusco involves protocol before anything is cooked. Head of state flight catering means a named team, itemised trays and discretion at the apron. VIP aviation catering for a delegation is cleared in advance, and state visit aircraft catering is packed for a galley that must also serve a security detail with its own diet needs.

Menu highlights for jet catering in *Cusco* (SPZO)Or write your own, we cook it

Chilled private jet platters and quinoa salad for inflight catering at Cusco SPZO

Cold galley

No oven · served in four minutes

Private jet platters of Andean potatoes, queso fresco and olivesChilled

Gourmet inflight meals: quinoa tabbouleh with fava beansChilled

Trout ceviche, lime and corn on the sideSauce apart

Private jet snacks: toasted corn, sweet potato crisps, dried fruitRe-plate cold

Hot trout and quinoa soup packed for aviation catering at Cusco airport

Hot service

One oven · re-plated in twelve minutes

Chicken and quinoa soup, lemon at the sideOven

Pan-seared highland trout, mashed potatoOven

Lomo saltado, rice in a separate traySauce apart

Breakfast eggs with choclo and queso frescoOven

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

Special meals and allergen free inflight catering at Alejandro Velasco Astete International Airport

At Cusco the diet card matters twice: restrictions travel with the guest, and altitude makes heavy food unwelcome. Kosher, halal, vegan, gluten free, allergen free and kids meals are packed in sealed, labelled trays, with special meals kept away from the guest trays. Local produce makes a vegan or gluten free menu easy: quinoa, potatoes, corn and fava beans do most of the work. Peanuts and corn flour are everywhere in Andean kitchens, so we mark every tray by seat.

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 & pilot meals at Alejandro Velasco Astete International Airport

Cusco crews often sit through a long turn on a cold, thin-aired apron, and they eat what they can reach from the jumpseat. Crew meals and flight crew meals are ordered on request and invoiced with the rest of the trip. We pack pilot meals and cockpit meals as one-hand dishes, crew catering boxes marked CREW, and different meals for pilots when the operator asks. Soup and warm tea suit the altitude better than anything greasy. Crew meal boxes are handed over with the guest order.

Meal passSPZO

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passSPZO

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Alejandro Velasco Astete International Airport apron at Cusco with a business jet and mountains behind

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering and handling agent delivery at Alejandro Velasco Astete International Airport

FBO catering at SPZO means a van at the apron on your slot, with the handling agent arranging access. Catering delivery to the FBO is coordinated with ground handling catering rules and the general aviation terminal staff. Handling agent catering at Cusco includes sealed boxes and a paper card listing every dish for the crew.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Aircraft provisioning for large cabins: airport catering at Alejandro Velasco Astete International Airport

The type of aircraft decides how galley catering reaches the cabin at SPZO. A light jet takes trays by hand up the airstair; a larger cabin may need a high loader, and the apron staff will tell you when. Airside catering delivery runs through the handling agent, on your slot. Aircraft provisioning at 10,860 ft also means careful packing: sealed lids and bags expand in the cabin, so we leave air out of every pot.

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 airportSPZO / CUZ

About Alejandro Velasco Astete International Airport (CUZ): airport catering for business aviation

SPZO is a 10,860 ft airfield in the Andes, and the one that most business jets use to reach Machu Picchu. Airport catering and general aviation services are tied to the tourist season, with FBO services and ground handling services working around weather and altitude. It is a business aviation hub that changes character from dry to rainy season.

Business aviation

Business aviation at Cusco is a seasonal rhythm: dry-season charters, honeymoon trips and VIP groups. Inflight catering and in-flight catering here lean on warm, light dishes, and aviation catering and business aviation catering follow the tourist calendar. Executive jet catering, diplomatic flight catering and cabin crew meals complete the picture for visiting delegations.

Customs & food import

Food entering Peru is checked by SENASA and customs, and fresh or animal products are the usual problem. Ordering locally at Cusco avoids confiscation and keeps the galley supplied with what the menu says. The handling agent confirms what may remain on board.

ReviewsFrom the crews we cater for

4.7 / 5

★★★★★

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

Leave a review

★★★★★BUSINESS JET

“Working around different crew meal preferences at Alejandro Velasco Astete International Airport, I asked for prawn salad and small fruit plates in portions appropriate for our 8 passengers. I asked The Galley Girls to review the breakfast portions quantities against the passenger brief, and the proposed portions made sense. The quantities of starters matched our service plan, leaving us comfortable with the order before the final briefing. My main takeaway from this inflight catering services order was the practical approach to portion planning.”

Sami H. | VIP flight attendant

Falcon 7X

★★★★★CREW MEALS

“Our priority at SPZO was vegetable tartlets and a dessert selection for 11 passengers, with a late menu amendment shaping the service plan. The Galley Girls prepared the sandwiches for assembly in the galley, with the accompanying elements easy to locate. The starters stayed together in one group, so another crew member could follow the same plating sequence. I want an inflight catering company to understand final order confirmation, and this order gave us a useful starting point.”

Irina W. | Chief flight attendant

Global 6000

★★★★☆LARGE CABIN

“As the person coordinating a light pasta dish with grilled vegetables for 9 passengers at CUZ, I needed an arrangement that considered two separate meal services. I needed the breakfast portions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. When comparing inflight catering companies, I would look closely at galley preparation after this experience. The note about the main courses was easy to spot, and we could brief the rest of the team quickly.”

Felix Z. | Chief cabin officer — private jet

Gulfstream G700

Ordering for SPZO, in shortAsked by crews

How much does private jet catering cost at Cusco?+

The cost of private jet catering out of Cusco follows what you pick: highland trout and quinoa are fairly priced, imported cheeses and fresh fish from the coast are not. A simple Andean menu is usually the gentler option on the invoice. Send the guest list and we build from there.

What is the lead time for private jet catering at Cusco?+

For a night departure out of CUZ we pack cold and send the crew a clear re-plate card. Last-minute orders are handled, and a change of seat count is not a problem if you say so early.

What about customs for catering at Cusco?+

A diplomatic or state flight at CUZ gets the same procedure, but with protocol in front: menu approved, trays sealed, contents listed. Customs are satisfied by paperwork, not by assumptions.

Can you bring food into Peru on a private jet?+

Food from another country may not be allowed to leave the aircraft here, especially fresh or animal products. We advise ordering on the ground at Cusco, with labels in English for the crew.

Is catering part of a charter into Cusco?+

Not at all: a charter into SPZO does not include meals. You order them from us, we pack them, and the handling agent lets us through to the apron. The invoice is separate.