Catering to your aircraft in Pisco.
Pisco's airfield sits in coastal desert, so wind and the Paracas season shape every departure. We cook and pack for the galley of whatever lands at SPSO, so your crew serves instead of improvises.
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.
Pisco takes its name from the grape spirit of the Ica Region, and the coast around it gives the private jet menu its character: seafood, citrus and Andean produce rather than anything heavy. For an inflight menu out of SPSO, the local specialities that travel best are ceviche components packed apart, tiradito, causa and lomo saltado.
Private jet food from this coast leans on fish landed at Paracas, limes, aji amarillo, sweet potato and corn. These local specialities reach a galley as separate parts, so private jet platters of causa or marinated fish are plated at altitude rather than assembled on the ground. Anything from Ica Region that needs sauce keeps it in its own pot.
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.
SPSO opens onto flat coastal desert, and the aircraft that land at PIO tend to be light and mid-size jets bound for Paracas or Ica. Private jet catering for them means compact trays that fit a small galley and a crew who may wait on the ground.
A corporate jet catering order at SPSO often involves a small party and a tight galley. Our private jet chef shapes a bespoke menu for business jet catering, VIP flight catering and charter flight catering, keeping luxury inflight catering simple enough to serve in the cabin.
Government flight catering at Pisco follows protocol: the menu is cleared before anything is cooked, and the team stays small and named. Head of state flight catering, VIP aviation catering and state visit aircraft catering all rely on traceable sourcing and quiet handover.
Special meals on this coast start with the kitchen: fish, shellfish, peanuts and aji sauces turn up in many Peruvian dishes, so allergen free trays are cooked and packed separately from anything marked for another guest. Kosher, halal, vegan and gluten free requests are handled as a procedure, with the card, the box and the board kept apart, and kids meals follow the same rule with milder sauces.
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.
Crew meals at Pisco are on request and invoiced with the order. Flight crew meals and pilot meals come as crew meal boxes, crew catering that suits a long wait, and cockpit meals easy to eat one-handed. Different meals for pilots can be ordered so captain and first officer never share a dish.
At PIO the FBO receives the order and your handling agent carries it airside. Catering delivery to the general aviation terminal, ground handling catering and handling agent catering are all arranged around your slot, with FBO catering handed over plane-side.
Whether a tray goes up by hand or on a lift at SPSO depends on the aircraft type, and that is how galley catering gets loaded here. A light jet takes trays by hand through the main door, while a larger cabin may need a high loader for airside catering delivery and aircraft provisioning, arranged with your handling agent before the slot.
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 Renán Elías Olivera International Airport serves Pisco on Peru's southern coast. Airport catering here supports general aviation arrivals, with FBO services and ground handling services coordinated for each flight.
Pisco is a small business aviation hub, and inflight catering and in-flight catering here are scaled to match. Aviation catering and business aviation catering suit its light jets, executive jet catering covers the larger cabins, diplomatic flight catering is handled with discretion, and cabin crew meals are available on request.
Peru restricts imported fresh food, meat and dairy, so catering for flights into Pisco is sourced and prepared inside the country. Leftover galley stock from abroad can be seized, so we advise handing it to your handling agent.
Average rating from the cabin crew and pilots we cater for.
“With a late menu amendment to consider at Captain Renán Elías Olivera International Airport, we needed a practical way to serve beef fillet with roasted potatoes to 5 passengers. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. We could account for the main courses before passing the boxes to the cabin team, without a lengthy unpacking exercise. The crew briefing stood out more than any sales pitch about charter flight catering.”
“It was the packing plan I cared about at SPSO, with 8 servings of a mezze selection with flatbreads and a late menu amendment to consider. The Galley Girls updated the sauces in the written order and sent back a confirmation that clearly showed our amendments. Our brief for private jet food was met with a sensible plan for meal organisation. The note about the side dishes was easy to spot, and we could brief the rest of the team quickly.”
“An order of roasted vegetable bowls with separate dressings for 6 people at PIO had to be organised around a short ground stop. For our team, the strongest part of their private jet meals was how they handled final order confirmation. I asked The Galley Girls for the side dishes in shallow trays, with garnishes supplied separately for plating on board. It made a difference to have the canapés ready without cluttering the galley work area during preparation.”
Special requests are what move the cost of private jet catering at PIO. Allergen free preparation and certified meals need their own handling, and the quote reflects that. A simple cold lunch for four sits at the other end.
Galley size drives the planning here more than the calendar. We confirm what your type can hold, then handle the order, including last-minute ones, for SPSO.
Customs treats unopened galley stock the same as cargo. Local catering for Pisco means nothing crosses a border on your aircraft, empty cabin or not.
Yes: a crew with hours to fill before departure can order meals to the FBO. Boxes are marked CREW, handed over by your handling agent, and billed like any other order.
No. Whether the aircraft is on a private jet charter or flown by its owner, the food is a separate order at SPSO, invoiced on its own. Departures here follow the coastal wind and the Paracas season, so give us the slot you are actually flying rather than a planned one.
Tail, pax and diets — a flight attendant takes it from there, day or night.
