Catering to your aircraft in Andoas.
Amazon heat, a humid apron and a galley with one oven: AOP asks for sealed trays and a clear plan. We pack Andoas orders so your flight attendant opens a drawer and serves.
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.
Loreto is the Amazon: river fish, forest fruit and cooking built around what comes out of the water. A private jet menu for Andoas works from that. Our inflight menu leans on local specialities such as paiche, juanes and tacacho, plus tropical fruit from the Loreto Region.
Private jet food here has to travel in humid heat, so each local speciality is packed for the galley it will meet: paiche and boiled rice kept hot for the oven, ceviche-style plates and fruit chilled and re-plated cold. Private jet platters, gourmet inflight meals and private jet snacks all carry a Loreto accent without leaving the cabin smelling of the river.
Fruit is the easy win in Andoas: camu camu, aguaje, cocona and passion fruit make light private jet snacks and breakfast trays. Private jet platters of smoked meats, plantain and fresh cheese suit a longer sector. We brief each dish with the Peru customs rules in mind, so the private jet menu stays clean on landing.
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.
Rain decides the day at Andoas, a Loreto Region strip in the Peruvian Amazon, and the food has to survive the apron before it reaches the cabin. Our private jet catering for AOP is sealed, labelled and handed to the FBO or handling agent. Business aviation catering for a corporate crew, diplomatic flight catering for a government party, inflight catering and in-flight catering for the cabin: written by former VIP flight attendants, with cabin crew meals and executive jet catering requested on the same order.
Business jet catering into Andoas is usually a short brief: corporate jet catering for a small party heading to oil and river operations in Loreto. VIP flight catering and charter flight catering follow the same rule, a bespoke menu cut to the seats. Luxury inflight catering means a private jet chef working from paiche, plantain and tropical fruit rather than from a standard list.
When an official party flies into AOP, the menu is cleared before anything is cooked. State visit aircraft catering and head of state flight catering stay confidential, and VIP aviation catering is packed sealed, seat by seat, for government flight catering that expects discretion.
Special meals at Andoas are handled as a procedure: we ask for the passenger, the restriction and the aircraft before anything is cooked. Kosher, halal, vegan and gluten free requests are possible; allergen free plates are packed apart, and kids meals are on the order too. In the Amazon kitchen, peanuts, shellfish and fried-in-shared-oil dishes are where allergens hide, so those are named on the lid.
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.
The crew at AOP often has a short turn and a hot apron. Crew meals, flight crew meals and pilot meals are requested with the order and billed with it. Crew catering comes as crew meal boxes, cockpit meals are easy to eat seated, and different meals for pilots avoid the same dish for captain and first officer. Cabin crew meals are packed alongside.
Delivery at AOP is made to the FBO or your handling agent, at the general aviation terminal or straight to the aircraft. FBO catering and ground handling catering run through the same contact: we coordinate catering delivery to the FBO with your handling agent catering team, and trays go up the steps by hand.
Whether trays go up by hand or on a high loader is settled by the type of aircraft parked at AOP. A small turboprop or light jet takes trays by hand up the steps; a larger aircraft may need a high loader if the handling agent has one on the field. Galley catering is cut to what the aircraft's drawers and oven can hold, and airside catering delivery is agreed with the handler before the slot. Aircraft provisioning on a soft or wet apron is planned around the rain.
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.
AOP is a quiet field in Peru's northern forest. Airport catering follows the aircraft rather than a terminal, and general aviation visits get FBO services and ground handling services on a personal scale. The Loreto Region setting means every order is planned around the weather.
Few business aviation hubs are as remote as AOP. Executive jet catering for a company charter, diplomatic flight catering for an official visit, and cabin crew meals for the crew all run through the same order. Inflight catering, in-flight catering, aviation catering and business aviation catering stay practical and local.
Food entering Peru is checked, and animal products draw most attention. For AOP we recommend ordering from us so the meals are prepared in-country, which removes the customs question for the galley. Any special-meal import is flagged early.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at Alferez FAP Alfredo Vladimir Sara Bauer Airport, we needed vegetable tartlets and a dessert selection divided into 7 portions suitable for an evening cabin service. I appreciated the emphasis on storage requirements throughout the vip inflight catering arrangements. The Galley Girls updated the desserts in the written order and sent back a confirmation that clearly showed our amendments. The salads remained as originally requested, which was reassuring when we checked the latest version with operations.”
“On this departure from AOP, 3 passengers had chosen a seafood starter and warm vegetable sides, and two separate meal services needed to be reflected in the order. With private jet catering, careful attention to written menu details matters as much to our crew as the menu itself. Our request to The Galley Girls focused on the main courses, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the sandwiches listed separately when checking how much space the complete order would require.”
“Food presentation mattered to our 9 guests, but two separate meal services also had to be considered when organising a cheese board and savoury canapés at Alferez FAP Alfredo Vladimir Sara Bauer Airport. I wanted clear identification on the main courses; The Galley Girls made the packing arrangement easy to compare with the order. The fruit plates were easy to locate during our cabin checks. This experience of private jet catering services gave us a useful reference for managing packing arrangement on another departure.”
A quote for Andoas starts from the passenger list. Local river fish, tropical fruit and cecina sit in one price range; imported cheeses or wine in another, with customs in the way. How much private jet catering costs here is a menu question, answered per order.
At AOP the practical question is airside access. We coordinate with your handling agent so the trays reach the aircraft without delay at the gate. Early notice helps with fresh fish, but a late request is treated, not refused.
Peruvian rules on meat and dairy imports shape how we source a halal or kosher dish, not whether it can happen. We lay out the plan with you first, then deliver the tray labelled by seat to your handling agent.
A light jet has little room, so bringing your own meals often means they get squeezed. We suggest ordering locally so the tray matches the galley size. Customs rules in Peru remain the same either way.
Short repositioning flights with no passengers still carry a crew. Catering for them is not part of the charter price: it is a distinct order, invoiced separately. We pack crew meals sized to the one-way sector.
Tail, pax and diets — a flight attendant takes it from there, day or night.
