Catering to your aircraft in Chimbote.
At 69 ft on the Pacific, SPEO is a flat, humid, quiet airfield for business aviation. You send the tail and the slot; we pack the food for the galley you have and deliver it plane-side.
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.
Ancash Region eats from the Pacific, and the private jet menu for Chimbote follows it. The inflight menu leans on fish landed in the port: ceviche, tiradito, and jalea for a table that shares. These local specialities travel cold and are plated by you from the drawer, with the leche de tigre in its own pot so the fish stays firm until service.
Private jet food from Chimbote does not have to be imported. Corn, sweet potato, aji amarillo, lime and native potatoes from the Andean side of Ancash Region all fit a galley. For heavier appetites there are hot plates from the coast, such as arroz con mariscos and causa, built as private jet platters and gourmet inflight meals, with private jet snacks like empanadas and fried yuca kept for the cabin.
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.
SPEO is a sea-level strip on the Pacific coast of Ancash Region, and the cargo that matters here is fish: private jet catering at Chimbote starts with what came off the boats that morning and ends in your galley, labelled by seat. Inflight catering, in-flight catering and aviation catering for business aviation catering flights are all handled the same way, plane-side through your FBO or handling agent. Executive jet catering and diplomatic flight catering are cooked to the same standard, and cabin crew meals ride in the same order. Phone or email, 24/7.
A corporate flight into Chimbote tends to be a small party, a quick ground stop and a galley with limited space. Business jet catering, corporate jet catering and VIP flight catering are planned around that. Our private jet chef writes a bespoke menu; charter flight catering and luxury inflight catering follow the same standard.
State visit aircraft catering into Chimbote asks for traceable ingredients, sealed packing and a clear handover. Government flight catering and head of state flight catering are coordinated with your handling agent; VIP aviation catering is written around the delegation's restrictions.
Special meals at Chimbote start with the local kitchen: fish, shellfish, peanuts and wheat flour are everywhere, so allergen free plates are cooked and packed on a separate board, not picked off a shared tray. Vegan and gluten free dishes lean on corn, potato, quinoa and Andean legumes; kosher and halal requests are agreed before the order is cooked. Kids meals are simple plates marked by seat number.
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.
On a short Pacific hop out of SPEO the crew rarely gets a proper break, so crew meals are built to be eaten at the jumpseat. They are ordered on request and billed as a normal line of the order, never as a gesture. Flight crew meals and pilot meals travel in separate boxes from the guest trays, and crew catering for the cabin team sits in its own bag. Cockpit meals are one-handed food, crew meal boxes are marked CREW, and different meals for pilots are cooked when the operator wants them. Cabin crew meals at Chimbote can lean on the same coastal fish as the guests, or go lighter if the next leg is long.
FBO catering at Chimbote is handed over at the aircraft through your FBO or handling agent. Catering delivery to the FBO is coordinated with ground handling catering, and the general aviation terminal is the point of contact. Handling agent catering is confirmed with your slot.
A light or midsize jet at SPEO loads through the cabin door, so galley catering arrives in boxes and soft carriers that fit the drawers you have. For a larger aircraft, airside catering delivery is arranged with your handling agent and a high loader where the door height needs one. Aircraft provisioning is confirmed against the type, not guessed.
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.
FAP Lieutenant Jaime Andres de Montreuil Morales Airport serves Chimbote and the surrounding coast. For airport catering, general aviation traffic and FBO services use the same ramp, with ground handling services arranged in advance.
Business aviation at CHM is occasional and mostly regional, with corporate and charter traffic tied to the port and the mining belt of Ancash Region. Inflight catering, in-flight catering and aviation catering are handled the same as anywhere. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals can all be ordered for a visit. Treat SPEO as a quiet business aviation hub.
Peru controls imported food, and customs inspect fresh produce, meat and dairy. Locally cooked dishes are easier to clear on departure; for arrival, tell us the route so the order meets both sides. Sealed, labelled packing helps at every border.
Average rating from the cabin crew and pilots we cater for.
“Choosing a light pasta dish with grilled vegetables for 3 people at SPEO was straightforward; the challenge was making it work with several individual meal preferences. The fruit plates from The Galley Girls were organised around the cabin plan, with the later service items kept apart. I appreciated the emphasis on storage requirements throughout the in-flight catering services arrangements. The snack boxes were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“On this departure from CHM, 6 passengers had chosen grilled salmon with a lemon dressing, and a changing departure schedule needed to be reflected in the order. My main takeaway from this aviation catering order was the practical approach to galley preparation. The Galley Girls prepared the sauces for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the starters ready without cluttering the galley work area during preparation.”
“With different crew meal preferences to consider at FAP Lieutenant Jaime Andres de Montreuil Morales Airport, we needed a practical way to serve a selection of petits fours and sandwiches to 2 passengers. The final order confirmation stood out more than any sales pitch about aviation catering services. We changed the quantities of desserts, and The Galley Girls reflected the request in the final packing list. The note about the snack boxes was easy to spot, and we could brief the rest of the team quickly.”
For a long flight with two services, think in plates. Each cold plate, hot plate and snack box is a line on the quote for private jet catering at Chimbote; shellfish and imported items raise it, seasonal local produce lowers it. Ask for an itemised figure.
A tight turnaround does not change the menu, only the plan: where the handover happens, who opens the gate, when the FBO expects us. Lead time is built around your departure slot, not a fixed window, and late changes are accepted.
Placing the return order here saves a second quote on the other end. We account for customs on both sides: cooked, sealed, labelled dishes travel best, and anything fresh is handed over for use on board only.
If the count moves, bring what you want and we rebalance around it. Customs and quarantine still apply to what you carry, and our order is repacked for the new number of seats.
Charters here do not bundle food. Catering at CHM is a separate order, and if your guests want one local product, a ceviche of the day or choclo with queso fresco, we source it and price it as a line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
