Catering to your aircraft in Chachapoyas.
Chachapoyas is a high, quiet airstrip serving cloud-forest travel, and the galley plan starts from the aircraft and the altitude. We cook and pack for your galley at SPPY, and crew meals are available on request.
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.
Chachapoyas sits in the Amazonas Region of northern Peru, on the edge of the cloud forest, and a private jet menu from here should taste of that country. Local specialities travel well when they are chosen for the galley: juane, the rice and chicken parcel steamed in a bijao leaf, arrives sealed and unwraps at the seat. Cecina, the smoked and dried pork of the Amazon side, is carved cold and plated with cooked yucca.
The inflight menu for Chachapoyas also leans on the highland larder: Amazonas coffee for the morning service, fresh cheese from the Chachapoyas valleys, and cuy for guests who ask for it, roasted and handed over whole. For private jet food that suits a short northern Peru hop, we build private jet platters from these ingredients, gourmet inflight meals for the main service and private jet snacks for the cabin, all local specialities from Amazonas Region, marked by seat.
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.
The people who land at SPPY, the airport the CHH code stands for, are heading into cloud forest and fortress ruins, and the food should match the trip. Private jet catering for Chachapoyas draws on what Amazonas actually grows, packed by former flight attendants who know your galley is small. In-flight catering, aviation catering and business aviation catering all start from the same brief: what is the aircraft, who is on board, and where does the handover happen. Executive jet catering, diplomatic flight catering and cabin crew meals are quoted per menu, not per tray.
Passengers arriving at SPPY on a business jet usually want something local and uncomplicated. Our private jet chef writes a bespoke menu for corporate jet catering and business jet catering, from VIP flight catering for executives to charter flight catering, with luxury inflight catering touches such as Amazonas coffee.
A government flight to Chachapoyas goes through protocol first. Government flight catering and head of state flight catering at SPPY are planned with the protocol office; VIP aviation catering and state visit aircraft catering use sealed, traceable trays, a named team and discretion.
Dietary requests at Chachapoyas come with their own local traps: aji sauces and fried yucca often share oil with other dishes, and peanuts and dairy turn up in more Peruvian recipes than guests expect. Kosher, halal, vegan, gluten free, allergen free and kids meals are handled as a procedure: each is cooked and boxed separately, sealed, and marked by seat number so the special meals on board never mix with the rest of the service.
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 on a short northern Peru rotation, crew meals come on request and are billed with the order. Flight crew meals and pilot meals travel as crew meal boxes, crew catering is labelled CREW, and cockpit meals are easy to eat at altitude, with different meals for pilots if the operator wants them.
Orders for SPPY are delivered by arrangement with your handling agent. FBO catering, catering delivery to the FBO, ground handling catering and handling agent catering all end at the general aviation terminal or beside the aircraft.
The aircraft decides how galley catering reaches the cabin at SPPY. A light jet or turboprop takes its trays by hand up the airstair, while a larger cabin needs airside catering delivery with a lift or high loader. For aircraft provisioning at Chachapoyas, tell us the type and the door, and we plan the load so nothing is carried twice on a narrow apron.
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.
Chachapoyas Airport serves the Amazonas Region and the walled city of Kuelap and the surrounding cloud forest, and its small apron is part of the trip. Airport catering here is simple and local, and the field handles general aviation traffic.
Travellers choose CHH for the cloud forest, and the trip shapes the order. Inflight catering and in-flight catering stay light; aviation catering, business aviation catering and executive jet catering are sized to the aircraft; diplomatic flight catering and cabin crew meals are planned in advance. As a business aviation hub for the Amazonas Region, general aviation and FBO services here rely on your ground handling services.
Customs rules in Peru apply to food on international flights: declare it, keep it sealed, and expect inspection. For SPPY we plan menus with local ingredients so nothing imported is needed.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at SPPY, we needed a cheese board and savoury canapés divided into 10 portions suitable for a tight boarding window. The Galley Girls talked through the quantities of snack boxes with us before confirmation, rather than leaving us to guess the portions. There was enough information about the salads to brief the crew without making assumptions about what had been ordered. This experience of private jet catering gave us a useful reference for managing galley preparation on another departure.”
“The 12 passenger portions of a seafood starter and warm vegetable sides were the easy part; managing a family lunch request at CHH took more planning. The Galley Girls labelled the snack boxes in line with our brief, so the cabin team could identify the relevant portions quickly. For private jet catering services, that attention to cabin service sequence made the order noticeably easier to manage. I found the breakfast portions without searching through every box, a small detail that mattered during the final cabin checks.”
“Between cabin checks at Chachapoyas Airport, I coordinated herb chicken with a quinoa salad for 8 guests and explained our concerns about a small galley worktop. I want a private jet catering company to understand portion planning, and this order gave us a useful starting point. The Galley Girls grouped the breakfast portions by service, which was more useful to us than simply receiving a list of dishes. We left the fruit plates stored until needed, which kept the first service manageable and reduced unnecessary handling.”
It depends on the menu, and a late change in headcount is easy to absorb at SPPY because trays are packed per seat. A juane or cuy dish costs more than a cold cecina plate, so tell us who is on board and we price what you actually carry. Count changes after packing are invoiced as extra covers.
If you want a regional ingredient on board, such as Amazonas coffee or juane, ask when you open the order. Seasonal produce decides what is simple here. We handle last-minute orders and tell you what can be offered for the day.
If you leave late or early, customs coordination happens through your handling agent. We label every tray and keep the order sealed so inspection is quick. Peruvian rules on fresh meat and dairy apply, and we plan the menu with that in mind.
If a head of state or delegation is flying in, food is often cleared before departure. We can supply sealed, traceable catering at SPPY, and you can still bring your own items, but expect inspection.
Catering is separate from the charter contract. Into Chachapoyas, we adapt the menu to Peruvian customs rules and invoice it on its own, like any order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
