Catering to your aircraft in Pucallpa.
A jet on the ramp at SPCL is often waiting out weather in humid air. We write the meal for that wait, pack it for your galley, and bring it to the FBO.
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.
Pucallpa and the Ucayali Region cook with what the river and the forest give: paiche, the giant Amazon fish, juane wrapped in bijao leaf, camu camu, aguaje, cocona, plantain in every form. Our private jet menu for Pucallpa leans on these local specialities, translated for a galley instead of a market stall.
An inflight menu built on Ucayali produce travels better than people expect. Paiche travels sealed and finishes in the oven, juane is packed in its leaf and re-plated at seat level, tropical fruit stays cold and whole until service. Private jet food in this part of Peru is fragrant, so we keep strong aromas boxed away from the cabin until the crew chooses to open them.
Pucallpa is hot and wet for much of the year, which decides the menu before taste does. Cold dishes are packed over chilled bases, sauces stay in separate pots, and anything fried is finished on board rather than before. The region's local specialities are the point of the order, and the Ucayali Region has enough of them to fill a full private jet menu.
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.
Pucallpa sits at 513 ft on the Ucayali river plain, and an aircraft that lands at SPCL is usually crossing humid jungle country where nothing cold comes cheap. Private jet catering here is mostly a question of what stays crisp in a galley drawer after a wet-season afternoon on the ramp. Our team of former VIP flight attendants handles inflight catering and in-flight catering for the cabin, aviation catering for the crew, and the cabin crew meals nobody remembers to ask for. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same method: the menu is written for your galley, then handed over at the aircraft.
Business jet catering at Pucallpa usually serves executives heading into Amazon-basin projects. Corporate jet catering, VIP flight catering and charter flight catering all begin with the cabin: who is on board, how long the leg is, what the galley can finish. Luxury inflight catering here uses Ucayali produce, and a private jet chef on our team writes a bespoke menu around it.
For official flights through Pucallpa, the menu is approved before it is cooked. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule: a named team, sealed packing and no surprises at the ramp.
In Pucallpa the allergens hide in the market ingredients: Brazil nuts, peanuts in sauces, fish stock in rice dishes, and shared fryers for plantain. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are written as a procedure for the local kitchen, with a separate board and a sealed box for each 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.
At SPCL the crew often waits longer than planned, so crew meals matter. We pack flight crew meals and pilot meals apart from the guest trays, build crew catering around real duty time, and make cockpit meals easy to eat in the seat. Crew meal boxes carry seat numbers, and different meals for pilots are available on request, ordered and invoiced like everything else.
Catering delivery to the FBO is the usual handover at Pucallpa: your handling agent meets the vehicle, and the sealed boxes go up to the aircraft from the general aviation terminal. FBO catering here stays simple because the apron is small and everyone knows whose door is whose. Ground handling catering and handling agent catering are agreed in advance, so the crew finds the order where it was said it would be, and nobody on the ramp is guessing.
Aircraft that need a high loader at SPCL get galley catering planned around the vehicle available on the ramp. We confirm door height and galley layout against your type before the slot, so airside catering delivery and aircraft provisioning for larger cabins arrive in the order the crew will unpack them.
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.
Pucallpa is the airport of the Ucayali Region, a river city whose terminal handles regional flights and general aviation alongside cargo. Airport catering here is shaped by humidity, rain and a small ramp, so planning is simple and specific.
Business aviation at Pucallpa is occasional and purposeful: executives, survey teams, officials. Inflight catering and in-flight catering for those flights are written per trip, and aviation catering for the crew is part of the same plan. Business aviation catering and executive jet catering follow the aircraft type; diplomatic flight catering follows protocol; cabin crew meals follow duty time. Airport catering, FBO services and ground handling services at this business aviation hub for the region are coordinated through the general aviation terminal.
Peru's agricultural authority controls fresh produce, meat and fish entering and leaving the country. Customs may ask what is on board, so we pack and label so uneaten items can be declared or removed cleanly.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at SPCL, where our order of prawn salad and small fruit plates for 2 people involved different crew meal preferences. I appreciated the emphasis on catering handover throughout the private jet catering arrangements. The starters from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the breakfast portions properly before the passengers were ready for the next part of the service.”
“A request for chicken skewers with a couscous salad, 2 passengers, and a short ground stop: that was our brief for the departure at PCL. The portion planning stood out more than any sales pitch about private jet catering services. I wanted clear identification on the canapés; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the starters identifiable helped the colleague taking over service understand the order without another long explanation.”
“Rather than an elaborate service at Cap FAP David Abenzur Rengifo International Airport, our 2 guests wanted grilled salmon with a lemon dressing, organised sensibly around limited fridge space. The Galley Girls kept the side dishes separate from the finishing elements, which gave us control over the final presentation. Keeping the desserts aside until service helped preserve the presentation while we dealt with the boarding tasks. I want a private jet catering company to understand crew briefing, and this order gave us a useful starting point.”
Crews waiting on the ground in Pucallpa tend to want two things: something hot early and something cold later. We price those as two items, plus any passenger service you add, and every line comes with its own cost on the quote.
Pucallpa has a wet season and a drier one, and each changes what is easy to source. The lead time is whatever makes your slot work, and last-minute orders are handled, with a menu adjusted to what the market has that week.
For a long flight with two services, plan the second service around what the destination will accept. Peruvian fresh produce is often restricted abroad, so we keep fruit and meat sealed and easy to hand over or discard at arrival.
Bringing food is allowed, subject to customs. In practice, a short stop at PCL leaves little time to shop, so most crews prefer a single order that arrives plane-side.
Not part of the charter, no. The way back from Pucallpa is simply a second catering order, written for that leg and invoiced like the first.
Tail, pax and diets — a flight attendant takes it from there, day or night.
