Catering to your aircraft in Ilo.
On the Moquegua coast, a flight into General Jorge Fernandez Maldon Airport usually means one tail on the ramp. We pack Pacific seafood and local specialities for that galley, handed over through your FBO.
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.
Ilo is a port town on the Pacific coast of the Moquegua Region, and the local table follows the water. A private jet menu for Ilo draws on Peruvian coastal cooking: ceviche of the day's fish, tiradito, causa, and grilled fish with rice. Local specialities from the Moquegua valleys add avocado, olives and the sweet southern fruit that fills an inflight menu in season.
Private jet food at SPLO is, above all, seafood. Ceviche travels chilled with its leche de tigre in a separate pot so the fish does not cook before service. Causa limeña holds its shape in a drawer, and a rich seafood rice reheats cleanly. The inflight menu can add Moquegua region avocado, olive and lúcuma desserts as local specialities, packed for a galley that rarely has more than a small oven.
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.
Ilo sits where the Moquegua desert drops into the Pacific, and General Jorge Fernandez Maldon Airport (SPLO / ILQ) is a small field at 72 ft with a quiet general aviation ramp. Private jet catering here leans on what the coast supplies: fresh fish, shellfish and fruit carried inland from the valleys. Inflight catering and aviation catering for business aviation start with your galley and the tail. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same brief, handed over at the aircraft through your handling agent.
Ilo sees executives, mining visitors and private travellers, and business jet catering here follows their rhythm. A private jet chef shapes a bespoke menu for corporate jet catering, charter flight catering and VIP flight catering, with luxury inflight catering touches such as chilled shellfish and lúcuma desserts.
Government flight catering at SPLO follows protocol set before anything is cooked. Head of state flight catering and state visit aircraft catering use named staff and sealed packing, and VIP aviation catering keeps discretion at the aircraft.
Seafood is the centre of the Ilo table, so shellfish and fish allergens need a procedure rather than a label: separate board, separate box, and sauces such as leche de tigre packed apart. Kosher, halal, vegan, gluten free and allergen free special meals are cooked with sealed packing and a seat number on the lid. Kids meals are simple, usually rice with grilled chicken or a mild fish.
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.
At SPLO the crew often waits on the ramp, so crew meals are cooked and boxed with that in mind, on request and billed like any item. Flight crew meals, pilot meals and cockpit meals go in labeled crew meal boxes, and different meals for pilots can be specified. Crew catering also covers cabin crew meals, kept apart from guest trays for the rest of the team.
Ilo's ramp is compact, so FBO catering is straightforward: the handling agent opens the access, and the food is passed to the crew at the aircraft. Catering delivery to the general aviation terminal, ground handling catering and handling agent catering follow your slot.
Aircraft type decides how a galley is loaded at SPLO. Smaller jets take galley catering through the cabin door by hand, while a larger cabin may need a high loader arranged through your handling agent for airside catering delivery. Tell us the type and what the galley offers, and aircraft provisioning is packed for the drawers and oven you actually have.
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.
SPLO, also filed as ILQ, is the airport of Ilo, a coastal port town in southern Peru. General aviation and light business aircraft use it, so airport catering is ordered tail by tail.
Business aviation at Ilo is modest and seasonal, tied to mining, regional visits and coastal travel. Private jet catering, inflight catering and in-flight catering are ordered per tail, with aviation catering and business aviation catering sized to a small galley. Executive jet catering and diplomatic flight catering follow the same route, and cabin crew meals are boxed alongside. FBO services and ground handling services keep SPLO a small business aviation hub.
Peru controls imported fresh meat, dairy and produce at the border, so local catering avoids declarations. Ask your handling agent about any food already on board before landing at SPLO.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at SPLO, we needed smoked salmon bagels and sliced fruit divided into 2 portions suitable for a family lunch request. I wanted clear identification on the breakfast portions; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the crew provisions identifiable helped the colleague taking over service understand the order without another long explanation. With private jet meals, careful attention to written menu details matters as much to our crew as the menu itself.”
“With a revised passenger count to consider at ILQ, we needed a practical way to serve a breakfast basket with individual preserves to 3 passengers. The Galley Girls updated the salads in the written order and sent back a confirmation that clearly showed our amendments. This experience of private jet menu gave us a useful reference for managing crew briefing on another departure. The note about the canapés was easy to spot, and we could brief the rest of the team quickly.”
“Our priority at General Jorge Fernandez Maldon Airport was herb chicken with a quinoa salad for 8 passengers, with a small galley worktop shaping the service plan. I want a private jet chef to understand cabin service sequence, and this order gave us a useful starting point. Our handling contact received the order details from The Galley Girls, including how the main courses had been grouped. The crew provisions went straight to the right colleague instead of circulating between several people during the turnaround.”
Cost starts with the galley. A midsize jet with a small oven can take hot mains and a cold starter, whereas a light jet may only fit boxed platters. Ceviche and causa travel cheaply, shellfish-heavy trays cost more, and we price each menu for the aircraft you fly.
An empty-cabin positioning flight into Ilo needs only crew meals and water, which makes ordering easy. Tell us the slot and the tail by phone or email, 24/7, and last-minute requests are taken like any other.
A crew on duty may wait a long time on the ramp, and eating the same stale carry-on food is no help. Because Peru restricts certain foreign produce and meat, locally prepared crew meals avoid declarations. We pack them to be eaten from a box on the flight deck.
Peru's agricultural rules limit what can enter on a private flight. With coastal haze deciding when jets leave SPLO, a local order that follows your slot is more reliable than food carried from abroad.
A private jet charter into SPLO does not include food. You order it as its own request, and for two services on a long leg we write the menu as a chilled opener and a hot finish, billed apart from the flight.
Tail, pax and diets — a flight attendant takes it from there, day or night.
