Catering to your aircraft in Chiclayo.
At Chiclayo the apron is quiet and the table is rich: rice, duck, goat and ceviche. We cook it, pack it for your galley and hand it over plane-side.
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.
Chiclayo is the gastronomic capital of Peru's northern coast, and the Lambayeque Region gives a private jet menu more character than most. Local specialities here start with arroz con pato, rice cooked in cilantro and chicha de jora with duck, and cabrito a la norteña, kid goat slow-braised until it comes off the bone. Ceviche, made with the day's catch from the Pacific ports, travels as a chilled board with the leche de tigre in a separate pot.
An inflight menu built for Chiclayo leans on private jet food that holds in a galley: tamalitos verdes, sweet corn tamales wrapped in husk, hold well and re-plate warm. For dessert, king kong, the layered shortbread with manjar blanco, pineapple and peanut sweet, is the local signature and needs no cooking at all. These local specialities are what Lambayeque passengers ask for by name.
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.
Chiclayo sits on the dry northern coast of Peru, in the Lambayeque Region, where the kitchens run on rice, duck, goat, ceviche and sweet algarrobina. Private jet catering at SPHI / CIX starts from that pantry rather than from a generic hotel menu. Whether the order is inflight catering for a short hop to Lima or in-flight catering for a longer repositioning, the aviation catering is cooked and packed for the galley of your aircraft. Business aviation catering here often serves mining and agribusiness teams; executive jet catering and diplomatic flight catering follow the same discipline, and cabin crew meals ride on the same order.
Business jet catering at SPHI usually serves agribusiness and mining teams flying in from Lima. Corporate jet catering and VIP flight catering follow a set brief, charter flight catering is built around the aircraft's oven, luxury inflight catering starts from a private jet chef working on a bespoke menu.
When a delegation lands at CIX, state visit aircraft catering and government flight catering are agreed with the protocol office first. Head of state flight catering and VIP aviation catering keep discretion, with traceable boxes and a named team.
Special meals at Chiclayo start in the kitchen, not on a label. Rice, beans and fish dominate the local table, so vegan and gluten free dishes come naturally, while shellfish, peanuts and ají sauces are the allergen risks we watch on every order. Kosher and halal meals are cooked on request and sealed, kids meals follow the same box, and allergen free orders are prepared on a separate board.
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 a crew turning around at SPHI, crew catering is requested with the trip and billed on the invoice. Crew meals and flight crew meals go in crew meal boxes; pilot meals and cockpit meals can differ, with different meals for pilots if your operator asks, and cabin crew meals complete the order.
For catering delivery to the FBO at SPHI, we work with the handling agent at the general aviation terminal. FBO catering, ground handling catering and handling agent catering are one coordinated handover at the aircraft.
Aircraft size decides how the galley is loaded at SPHI. A light or midsize jet takes boxes through the cabin door; a larger airliner-sized business aircraft needs a high loader at the door, and that is set up with your handling agent. Galley catering for big cabins is packed in trolleys and carriers, with airside catering delivery coordinated to the aircraft's position and aircraft provisioning done in the order the crew wants it stowed.
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.
Airport catering at Chiclayo supports a regional hub serving Lambayeque and the northern coast. General aviation is a small but steady part of the traffic, with FBO services and ground handling services around the terminal.
Business aviation hub traffic through CIX includes executive jet catering for owners, business aviation catering for corporate teams, aviation catering for operators, and diplomatic flight catering when delegations visit. Inflight catering and in-flight catering both apply here, and cabin crew meals complete each order.
Peruvian customs control the import of fresh food, so we source locally at Chiclayo and deliver sealed. Your handling agent advises on arrival rules and any food left from an incoming flight.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at SPHI, with yoghurt pots and fresh berries requested for 2 guests and two separate meal services to accommodate. The Galley Girls gave us an update on the snack boxes before the handover, which helped us organise the cabin checks. We could account for the sauces before passing the boxes to the cabin team, without a lengthy unpacking exercise. The galley preparation stood out more than any sales pitch about aviation catering.”
“I wanted a charcuterie board and fresh bread for 6 guests at CIX, packed sensibly for a cabin team dealing with a revised passenger count. The canapés supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the salads identifiable helped the colleague taking over service understand the order without another long explanation. I would discuss aviation catering services with them again, especially when packing arrangement needs careful coordination.”
“Packing vegetarian wraps and colourful salads for 5 passengers at Capitán FAP José A. Quiñones González International Airport needed careful thought, especially given two separate meal services. The Galley Girls understood why we wanted the fruit plates readily accessible instead of spread across several different boxes. I want an aviation catering company to understand galley preparation, and this order gave us a useful starting point. That left time to check the main courses properly before the passengers were ready for the next part of the service.”
Think of how much does private jet catering cost as a sum of choices: how many guests, how many courses, how many special meals. A diplomatic group at Chiclayo with kosher and halal requests is priced differently from an executive pair eating light. Send the details and we put numbers to them.
Lead time here is shaped by Peruvian food-import rules: fresh produce and meat that cross the border are controlled, so we cook with locally sourced ingredients and avoid anything that needs a customs clearance. That keeps orders simple. Last-minute orders are handled, and sending the tail and slot early helps.
Airside access in Chiclayo is controlled, so catering arrives through the handling agent's channel. Customs may open a box; ours are marked and itemised so inspection stays short, and the aircraft gets what it ordered.
Passengers may carry their own meals, but on a Chiclayo flight it complicates customs and removes traceability. A special-meal request through us comes sealed, labelled and cooked in a controlled space.
No, the charter does not cover it. The size of the galley decides the menu: a large cabin can take a hot service, a compact one a chilled board with one heated item. We confirm both with you and invoice on its own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
