Catering to your aircraft in Tumbes.
Tumbes means heat, mangrove seafood and a small apron at SPME. We cook and pack for the galley you have and hand the order over at the aircraft.
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.
The Tumbes Region is Peru's far north, a coastline of mangroves and warm water, and the private jet menu for TBP follows it. A private jet menu here starts with the sea: langostinos, conchas negras from the mangroves, fresh fish for ceviche. Our inflight menu keeps the lime and the fish apart until service so the plate is assembled in the galley, not before.
Local specialities matter on this leg because passengers flying into Tumbes often want to taste the region first. Private jet food built on those local specialities includes tamal verde, a northern coastal corn parcel, and sudado de pescado, a fish stew that reheats in the oven. Private jet platters of mango, papaya and passion fruit travel well chilled and need no cooking on board. Gourmet inflight meals and private jet snacks from the Tumbes Region follow the same rule: pack it so the crew only has to re-plate.
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.
Tumbes sits on Peru's northern border with Ecuador, and a jet landing at SPME arrives in tropical heat that decides what survives a galley. Private jet catering here is built around coastal seafood and fruit that holds up in the drawer, packed by former VIP flight attendants and handed to you at the aircraft. Inflight catering, in-flight catering and aviation catering for business aviation catering and executive jet catering all start from that heat. Diplomatic flight catering and cabin crew meals are briefed the same way: by tail, slot and seat plan.
A typical TBP brief is a handful of passengers on a corporate or charter run, so the order stays small and exact. We cover business jet catering and corporate jet catering with a private jet chef who writes a bespoke menu from Tumbes product. VIP flight catering, charter flight catering and luxury inflight catering come down to labels, seat numbers and re-plating notes for the galley.
When an official party flies into SPME, the menu is agreed with the protocol side first. Government flight catering, head of state flight catering and state visit aircraft catering share one rule here, traceability. VIP aviation catering is packed and sealed, delivered through your handling agent.
Tumbes cooking is built on seafood, corn, lime and aji, so allergens hide in sauces and stocks more than in the plate itself: shellfish in rice, fish in broth, peanut in some northern stews. Special meals, kosher, halal, vegan and gluten free orders for TBP are briefed by seat number with a separate board and a separate box, and allergen free and kids meals are agreed with you before anything is cooked.
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 Tumbes the crew side of the order is on request, ordered with the flight and invoiced like the rest. Flight crew meals and pilot meals can be packed as cockpit meals to be eaten one-handed, while crew catering for the cabin team is boxed separately as crew meal boxes. We offer different meals for pilots when the operator's policy asks for it, and cabin crew meals arrive with the guest order labelled CREW.
Handover at SPME is made to the FBO or to your handling agent, and FBO catering is delivered at the general aviation terminal for transfer to the aircraft. Catering delivery to the FBO is coordinated with ground handling catering, and handling agent catering means one contact to the ramp.
At SPME the size of the cabin decides how the order goes aboard. A light jet or midsize on the apron is loaded by hand at the door, while a larger cabin may need a high loader arranged through your handling agent. Galley catering is packed to the galley you actually have, and airside catering delivery and aircraft provisioning are agreed with the FBO and the handling agent so the order reaches the aircraft once.
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.
Captain Pedro Canga Rodríguez International serves Tumbes in Peru's far north, a general aviation field with a small terminal and a runway at only 115 ft elevation. Airport catering here is simple and local, and FBO services and ground handling services keep the ramp organised.
Tumbes works as a quiet business aviation hub for the northern coast, and traffic rises in the warm season. Inflight catering and in-flight catering are the core, aviation catering and business aviation catering cover longer charters, executive jet catering suits owner flights, diplomatic flight catering is handled by protocol, and cabin crew meals ride with each order.
Peru restricts the import of fresh meat, dairy, fruit and plants, and the agriculture authority can inspect or confiscate what crosses the border. For a Tumbes order that means using local product, which is how we cook, and keeping documents ready for any special-meal items.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at Captain Pedro Canga Rodríguez International Airport, the next request was herb chicken with a quinoa salad for 9 guests, with a changing departure schedule to work around. The Galley Girls used a readable packing list for the sandwiches, which helped when two colleagues checked the order together. When comparing private jet catering companies, I would look closely at catering handover after this experience. Keeping the side dishes identifiable helped the colleague taking over service understand the order without another long explanation.”
“Good preparation made the difference at SPME, where 12 guests expected beef fillet with roasted potatoes despite a tight boarding window. My search for "private jet catering near me" led to a practical conversation about storage requirements. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. The cabin team could match the starters to the request before moving on to the remaining departure tasks.”
“The 11 passenger portions of a cheese board and savoury canapés were the easy part; managing two separate meal services at TBP took more planning. Our brief for private jet catering menu was met with a sensible plan for storage requirements. The Galley Girls prepared the fruit plates for assembly in the galley, with the accompanying elements easy to locate. We could finish the sandwiches as each guest was ready, rather than laying everything out at once.”
Ask about price and the answer starts with Peruvian import rules on animal and plant products. Because we use fresh Tumbes coast product, nothing waits on a border check. A ceviche lunch for four and a hot three-course dinner price very differently, and we quote before you commit.
For lead time at TBP, think access first: the ramp, the agent and the gate pass. When those are lined up the order is simple, and a request that arrives late is still treated as live.
A special-meal order, kosher, halal, allergen free or a child's meal, is cooked and sealed locally, which keeps it clear of import checks. The seal stays unbroken until the crew re-plates for that seat.
Bringing food is possible, though a small galley limits what can be re-plated. On a Citation or similar type at Tumbes, cold plates and sealed hot trays work best, and customs can stop fresh items from abroad.
No: charter and catering are two separate bills. If your aircraft is flying to Tumbes empty, you can still add pilot and cabin crew meals on request, and we deliver to the FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
