Comandante FAP German Arias Graziani · SPHZ / ATA · Peru

Private jet catering at Comandante FAP German Arias Graziani Airport (SPHZ / ATA), Anta

Catering to your aircraft in Anta.

A call at SPHZ is a high-altitude call: dry air, a cold apron and a galley that rarely has more than one oven. We pack accordingly, and the handover is made at the aircraft with your handling agent.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Regional dishes of Anta for jet catering at ATA

Ordering a private jet menu for Anta means starting with the altitude: at 9,097 ft the cabin and the guests both feel the thin air, and the inflight menu should be lighter than a sea-level one. Local specialities from the Ancash Region and the surrounding Peruvian sierra give that lightness without losing identity.

Trout from highland lakes arrives as fillets, with the sauce apart and a simple finish in the oven. Quinoa, choclo, potatoes in several colours and fresh cheese are the base of the private jet food we pack here: they are stable cold, forgiving when reheated, and easy to portion by seat. A ceviche plate is built chilled, the marinade in its own pot, to be dressed by the crew just before serving.

For a long dwell or a long onward sector, hot mains such as lomo saltado or an aji de gallina are boxed with the garnish separate and a label for the oven. Private jet platters of local cheeses, tamales and fruit double as gourmet inflight meals for a quick turn, and private jet snacks, toasted corn, nuts, dried fruit, stay in the galley for the whole trip. Each local speciality is tagged by service so the cabin crew can follow it without questions.

Open the menu Download the menuPDF

Highland trout, quinoa salad and Andean cheese plate, local specialities from Ancash Region for private jet platters at SPHZ

01Trucha andina (highland trout)Fillets, sauce apart, finished in the galley oven

02Ceviche plate, marinade in a potFish chilled, citrus dressed by the crew at service

03Quinoa salad with choclo and queso frescoHolds cold in the drawer; dressing apart

04Lomo saltado, plated cutOven; garnish and rice packed separately

05Aji de gallinaOven; sauce apart, potatoes boxed on their own

06Andean cheese and fruit platterChilled; slices by seat number

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · AntaComandante FAP German Arias Graziani Airport · SPHZ

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Comandante FAP German Arias Graziani Airport (SPHZ)

Anta (SPHZ / ATA) serves the Ancash highlands, where the nights are cold, the air is thin and the dry season fills the apron. Private jet catering for a call here starts with what survives altitude and a short ground time, then adapts to the aircraft. We work as aviation catering for the whole sector: inflight catering for leisure charters, in-flight catering for corporate shuttles, business aviation catering with a named contact, executive jet catering for owner trips, diplomatic flight catering for delegations, and cabin crew meals on request.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Private jet cabin with a catered service set up for business jet catering at SPHZ, Anta, Peru

Business aviationOur core

Corporate and VIP jet catering at Comandante FAP German Arias Graziani Airport (ATA)

For a corporate group landing at Anta, business jet catering is built around a thin-air galley: lighter plates, cold courses that wait in the drawer and one hot main from the oven. VIP flight catering for an executive trip, corporate jet catering for a short visit and charter flight catering for a private jet charter all follow the same logic. Luxury inflight catering draws on highland produce, and our private jet chef agrees the bespoke menu before the slot.

Official delegation aircraft prepared for government flight catering at Comandante FAP German Arias Graziani, Anta

State & royalDiscretion, protocol

State visit and VIP aviation catering at Comandante FAP German Arias Graziani Airport

When an official aircraft lands at SPHZ, the catering is part of the protocol. For government flight catering, head of state flight catering or VIP aviation catering, the menu is cleared in advance and state visit aircraft catering follows written instructions. Discretion applies at every handover, and your handling agent receives the airside plan.

The *Anta* inflight catering menu (ATA)Or write your own, we cook it

Chilled quinoa and choclo salad with Andean cheese, cold private jet platters for Anta ATA

Cold galley

No oven · served in four minutes

Ceviche plate with marinade in a potChilled

Quinoa, choclo and queso fresco salad (private jet platters)Sauce apart

Andean cheese, olives and fruit board (private jet platters)Chilled

Tamal bites with salsa criollaRe-plate cold

Toasted corn, nuts and dried fruit (private jet snacks)Chilled

Lomo saltado and highland trout plated from the oven, hot gourmet inflight meals at SPHZ, Anta

Hot service

One oven · re-plated in twelve minutes

Trucha andina, fillet with herb butter (gourmet inflight meals)Oven

Lomo saltado, plated cut with rice apartOven

Aji de gallina with boiled potatoesSauce apart

Chicken and vegetable soup in a flaskOven

Warm quinoa porridge with fruit (private jet snacks)Oven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals & dietary requirements: in-flight catering at Comandante FAP German Arias Graziani Airport

A dietary request at SPHZ is a procedure on the local kitchen, not a label on a lid. In the Ancash highlands the allergens to watch are peanuts and nuts in sauces and dressings, shellfish in broths, dairy in the fresh cheese that appears in many Andean dishes, and gluten hidden in thickened stews. Kosher, halal, vegan and gluten free meals, allergen free plates, special meals for guests with medical needs and kids meals are each prepared on separate boards and in separate boxes, labelled by seat number, and marked on the order so your crew sees what each tray holds.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meal boxes and crew meals at Comandante FAP German Arias Graziani Airport

On the ground at SPHZ, the people who need to eat quickly and without fuss are the crew. We offer crew meals on request, billed like any other item. Flight crew meals and pilot meals are packed as separate boxes with a different dish for the captain and the first officer. Crew catering suits a cold apron: hot soup, rice or a sandwich. Cockpit meals are handheld. Crew meal boxes are labelled by role, and different meals for pilots are arranged when the operator asks for them. Cabin crew meals are ordered and invoiced separately.

Meal passSPHZ

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passSPHZ

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Comandante FAP German Arias Graziani Airport (SPHZ / ATA) runway and terminal in the Ancash highlands, Peru

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Ground handling and FBO catering at Comandante FAP German Arias Graziani Airport

At Anta the handover is made either at the FBO or at the foot of the stairs, depending on the aircraft. FBO catering for a call at SPHZ is confirmed by tail before the slot, so nobody on the apron is guessing. Handling agent catering runs through your ground contact, who knows the airside rules of the field, and ground handling catering follows what that contact agrees with us. Catering delivery to the general aviation terminal respects the terminal's own procedures, and a small corporate cabin or a larger one is met at the door in the same way. Your crew only has to be at the aircraft to sign for the order.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader and aircraft provisioning: aviation catering at Comandante FAP German Arias Graziani Airport

At Anta, the aircraft decides the handover. A light or midsize jet is loaded by hand at the door; a larger cabin may need a high loader to reach the galley door at a different height. Galley catering is therefore written around the type: oven count, drawer space, door sill. Airside catering delivery is coordinated with your handling agent so trolleys reach the apron without delay at the gate, and aircraft provisioning is confirmed by tail before the slot.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportSPHZ / ATA

About Comandante FAP German Arias Graziani Airport (ATA): airport catering for business aviation

Comandante FAP German Arias Graziani serves the Ancash highlands from 9,097 ft, with a short apron and a general aviation terminal that receives business aircraft mostly in the dry season. FBO services and ground handling services are modest but dependable, and the field works as a small business aviation hub for trips toward Huaraz and the Cordillera Blanca. Airport catering here is shaped by altitude, cold evenings and a galley that rarely has more than one oven.

Business aviation

Business traffic at the Anta airfield is mixed, and the catering follows the trip. Inflight catering suits tourism charters heading for the mountains, in-flight catering suits the tight turns, and aviation catering serves operators who base a tail here for a week. Business aviation catering covers corporate groups, executive jet catering covers owner-flown cabins, and diplomatic flight catering is arranged when a delegation lands. Cabin crew meals and crew meals are requested on the same order, and FBO services on the field are coordinated through the handling agent.

Customs & food import

Peru controls the import of fresh animal and plant products through its agriculture authority, and international flights clear customs and immigration at the point of entry. Food that arrives from abroad can be held at the border, which is why ordering locally at the business aviation hub is simpler. Ground handling services at the field will tell you what your declaration needs. In practice: a clean order, declared to your handling agent before the aircraft lands.

ReviewsFrom the crews we cater for

4.7 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★CHARTER

“A request for prawn salad and small fruit plates, 5 passengers, and a short ground stop: that was our brief for the departure at ATA. The Galley Girls kept the crew provisions separate from the finishing elements, which gave us control over the final presentation. We could finish the salads as each guest was ready, rather than laying everything out at once. I want an inflight catering company to understand cabin service sequence, and this order gave us a useful starting point.”

Irena F. | Charter operator

Challenger 350

★★★★☆LARGE CABIN

“As the person coordinating beef fillet with roasted potatoes for 10 passengers at Comandante FAP German Arias Graziani Airport, I needed an arrangement that considered a family lunch request. I wanted clear identification on the fruit plates; The Galley Girls made the packing arrangement easy to compare with the order. I found the sandwiches without searching through every box, a small detail that mattered during the final cabin checks. When comparing inflight catering companies, I would look closely at portion planning after this experience.”

Luis M. | Chief flight attendant

Global 7500

★★★★★LIGHT JET

“Despite a short ground stop, we wanted the 6 guests at SPHZ to enjoy a light pasta dish with grilled vegetables without a complicated cabin service. The Galley Girls updated the breakfast portions in the written order and sent back a confirmation that clearly showed our amendments. I would discuss in-flight catering services with them again, especially when final order confirmation needs careful coordination. We checked the canapés against the same summary, keeping the cabin team and the handling contact aligned.”

Jiwoo Y. | VIP flight attendant

Citation XLS+

The Comandante FAP German Arias Graziani questionsAsked by crews

How much does private jet catering cost for a night departure or an early morning slot out of Anta?+

For a night leg out of Anta, guests often want something warm that reheats gently, such as a soup or a stewed chicken, rather than a plated dinner. The cost of private jet catering follows that choice: seat count, product (trout is dearer than potatoes and cheese) and service format. The total is quoted per menu.

What is the lead time for a delegation or government flight into Anta?+

A delegation arriving at Anta usually brings fixed rules: who eats what, who sits where, who handles the food. The lead time follows those rules. We start as soon as the protocol office clears the menu, and a late request is still taken.

What do customs say about food on private jet catering into Peru?+

Peruvian food-import rules apply to what you carry in, not to what we load here. If your aircraft is arriving with fresh fruit or meat, ask your handling agent before landing; if you order from us, the meal is prepared locally and handed over at the FBO.

Can you bring food of your own through the handling agent at SPHZ, and how does airside access work?+

You can, but it has to pass the handling agent and airside access control. Food of your own is checked at the FBO, and perishable items may be refused by customs on international legs. Ordering through us avoids the question: the order is already known to your handling agent.

Is catering part of a charter, and what if guests have a kosher, halal, allergen or child meal request?+

Charter pricing leaves out catering, so the meal is its own order. Where guests have dietary needs, we mark the seat number and the restriction on each box, so your crew serves the right tray at the right seat.