Catering to your aircraft in Iquitos.
A flight into Iquitos means humid air and a market that changes by the day. We shape the order around that, and give your crew sealed, labelled boxes ready for the drawer.
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.
Iquitos sits in the Loreto Region, deep in the Peruvian Amazon, and a private jet menu here starts with the river. Paiche, the giant Amazonian fish, appears on an inflight menu as a thick white fillet that holds its shape when re-plated. Private jet food from Iquitos also means juanes, rice with chicken wrapped in bijao leaf, which travels well and needs only a short pass in the oven.
The local specialities worth putting on a private jet menu are tacacho with cecina, boiled and mashed plantain with cured pork, and ceviche amazonico made with river fish. Fruit is the other strength: camu camu, aguaje, cocona and copoazu, usually served as juice, sorbet or a sliced plate. Chilled items travel in sealed boxes, and anything with sauce is packed with the sauce apart so the plate stays clean when you re-plate in the galley.
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 humidity at Iquitos decides half of what we pack. Private jet catering at SPQT leans on dishes that hold well in a sealed box: ceviche base prepared apart, juanes wrapped in leaf, fruit cut to order. Inflight catering and in-flight catering for the Loreto Region are written around your galley, whether it has an oven or only a drawer. Aviation catering, business aviation catering and executive jet catering are ordered by phone or email; diplomatic flight catering and cabin crew meals follow the same procedure.
Business jet catering at Iquitos is usually written around a small cabin and a short galley. Corporate jet catering and VIP flight catering here lean on fish and fruit from the Amazon, with a private jet chef planning a bespoke menu around your seats. Charter flight catering and luxury inflight catering are packed sealed, with sauces apart.
Delegations flying to Iquitos need traceable ingredients and quiet handling. Government flight catering and head of state flight catering are prepared with a named team, and VIP aviation catering and state visit aircraft catering are handed over at the aircraft.
At Iquitos the diet question is mostly about what the river and the market provide. Halal and kosher meals are prepared with certified ingredients and packed sealed, with the card marked by seat. Vegan and gluten free plates are easy on a plantain, yuca and fruit base, and allergen free orders are separated from the start, since fish and peanut appear in many local dishes. Special meals and kids meals are on request, written on the order.
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.
Between rotations at SPQT, the crew eats last and fast. Crew meals, flight crew meals and pilot meals are ordered with the flight, on request, invoiced like any line. Crew catering is boxed; crew meal boxes carry seat numbers; cockpit meals and different meals for pilots follow your operator's policy; cabin crew meals ride apart from guest trays.
At SPQT the plates reach your aircraft through the FBO or directly at the aircraft, whichever your slot calls for. FBO catering for Iquitos is arranged with your handling agent, who opens the way from the general aviation terminal to the apron. Rain on the ramp is the usual complication, so boxes stay sealed until the door is open. Catering delivery to the aircraft, ground handling catering and handling agent catering all follow that same route.
Larger aircraft at Iquitos are loaded from the apron in line with the ramp rules of the field, and galley catering is staged airside so the trolleys are not exposed longer than necessary to the heat. If your type needs a high loader for the main door, say so on the order and we plan airside catering delivery and aircraft provisioning around it. For smaller business jets, the boxes go in through the airstair and are placed in the galley drawers by seat number. Catering for wide-body charters is prepared in sealed, labelled containers.
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.
Coronel FAP Francisco Secada Vignetta International Airport serves Iquitos and the Loreto Region, and for business aviation it works as a small business aviation hub for a city with no road link to the rest of Peru. Airport catering for general aviation is a niche here, and FBO services and ground handling services are arranged through your agent on request.
Inflight catering and in-flight catering at Iquitos depend on what arrives by river and by air. Aviation catering, business aviation catering and executive jet catering serve eco-lodge and expedition flights, which is what keeps SPQT a modest business aviation hub. Diplomatic flight catering and cabin crew meals are handled with the same procedure as any other order, and crew meals are added on request.
Peru restricts the import of fresh meat, fish and produce, so food brought in from another country can be seized. For a business aviation hub like Iquitos, ordering locally avoids that: ingredients are sourced and packed in-country, with the list on the lid for the inspector.
Average rating from the cabin crew and pilots we cater for.
“Packing yoghurt pots and fresh berries for 8 passengers at IQT needed careful thought, especially given limited fridge space. For in-flight catering services, that attention to meal organisation made the order noticeably easier to manage. We discussed the dimensions before confirming; The Galley Girls grouped the side dishes into clearly marked packs that were easy to handle. We placed the canapés in their planned storage area without first having to reorganise all the catering boxes.”
“On this departure from Coronel FAP Francisco Secada Vignetta International Airport, 4 passengers had chosen a light pasta dish with grilled vegetables, and a short ground stop needed to be reflected in the order. The Galley Girls prepared the main courses for assembly in the galley, with the accompanying elements easy to locate. The salads stayed together in one group, so another crew member could follow the same plating sequence. The order made aviation catering feel manageable because the galley preparation had been considered beforehand.”
“We kept the passenger brief simple at SPQT: beef fillet with roasted potatoes for 5 guests, organised with limited fridge space in mind. I asked The Galley Girls to review the sandwiches quantities against the passenger brief, and the proposed portions made sense. It was useful to see the breakfast portions listed separately when checking how much space the complete order would require. The storage requirements stood out more than any sales pitch about aviation catering services.”
With a passenger count that shifts late, the useful question is which items are per head and which are per box. Iquitos menus built on river fish and tropical fruit scale by portion, so adding two guests adds two plates, not a new menu. We invoice it like any other order.
Lead time at SPQT is shaped by the market, not by a fixed rule. If a guest wants tacacho or a specific river fish, we confirm availability and plan around it. Orders placed late are still handled, with a substitute offered if the ingredient is not in.
Night and early flights are common at Iquitos because of the heat. Customs rules still apply, so we label every box and keep animal products separate and sealed. Your handling agent tells us what the officer needs at that hour.
Official flights have strict rules on food origin. At SPQT we source the fish and fruit, keep a traceable record, and pack by delegate. Discretion is the default; no names appear on the labels, only seat numbers.
Catering is not part of a charter; it is its own order and its own invoice. For flights into Iquitos, this also helps with customs, since the food is bought and packed in Peru.
Tail, pax and diets — a flight attendant takes it from there, day or night.
