Catering to your aircraft in Iberia.
At Iberia, the runway meets the Amazon and the flights are small, so we pack for the galley you have: local fish, fruit and nuts, handed over at the aircraft for crews flying into Madre de Dios.
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.
Madre de Dios is the Amazon corner of Peru, and the private jet menu for Iberia is built from what the river and the forest give: paiche, doncella, cashews and Brazil nuts, camu camu, aguaje and cocona. Our inflight menu treats these as local specialities that travel well in a galley, with sauces apart and fruit kept chilled.
Private jet food in Iberia, in the Madre de Dios Region, draws on Amazonian cooking: juane wrapped in bijao leaf, river fish, plantain, and fruit juices from camu camu or cocona. Private jet platters, gourmet inflight meals and private jet snacks all lean on these local specialities, packed so they reach the cabin intact.
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.
Iberia sits at 750 ft in the Madre de Dios rainforest, a small field in the Peruvian Amazon where private jet catering has to account for heat, humidity and a galley that rarely sees a large crew. Inflight catering here leans on local fish, fruit and Brazil nuts, and aviation catering for IBP is handed over at the FBO or by your handling agent. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same plan: pack for the aircraft you actually fly, then label for the crew who serve it, including cabin crew meals.
Business jet catering at Iberia usually serves a small group on a jungle-edge trip, so a corporate jet catering order is short and precise. A private jet chef writes a bespoke menu around river fish and tropical fruit, with VIP flight catering and charter flight catering handled the same way, and luxury inflight catering kept simple enough for a light galley.
Government flight catering at Iberia is rare but handled with discretion: a protocol office clears the menu before anything is cooked. Head of state flight catering and VIP aviation catering follow the same route, and for a state visit aircraft catering order, the named team brings it to the aircraft at SPBR.
In the Amazon, allergens hide in different places: Brazil nuts and cashews in sauces and sweets, fish stock in rice dishes, wheat flour in fried plantain batters. For Iberia we plan kosher, halal, vegan and gluten free requests as a separate procedure with its own board and sealed packaging, including allergen free and kids meals. Special meals are marked by seat number so they cannot be mixed with the guest trays.
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.
Order crew meals for Iberia the way you order the guest menu: on request, billed like any item. Flight crew meals and pilot meals come as crew meal boxes, cockpit meals eaten one-handed, and different meals for pilots when the captain and first officer need them apart. Crew catering at IBP stays out of the guest drawers, and cabin crew meals are labelled for the cabin team.
FBO catering at Iberia reaches the aircraft through the general aviation terminal or your handling agent. Catering delivery to the FBO at SPBR is coordinated with ground handling catering, so the handling agent catering step is a single handover at the apron, with the galley loaded when the aircraft is ready.
At Iberia the type on the ramp sets the loading route for galley catering. A turboprop or light jet takes provisioning by hand up the airstair, while a larger business jet may need a high loader for airside catering delivery, and the galley's oven and drawer count set the format. Tell us the type and we pack the aircraft provisioning to fit.
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.
SPBR is a short-runway field on the Peruvian Amazon frontier. Airport catering for IBP is shaped by the general aviation setting, modest FBO services and ground handling services, and the fact that every order is made to fit one galley.
Business aviation at Iberia is mostly expedition and corporate travel into Madre de Dios. Inflight catering and in-flight catering for IBP are planned around aviation catering that suits light cabins, while business aviation catering, executive jet catering and diplomatic flight catering follow the same standards as in any larger hub. Cabin crew meals are packed apart, and this business aviation hub stays small.
Imported food into Peru is inspected and often restricted, which is why catering for Iberia is prepared locally. For the crew, the practical effect is simple: tell us the aircraft and slot, and the food arrives ready, cleared by being Peruvian.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at IBP, where our order of a selection of petits fours and sandwiches for 7 people involved a family lunch request. The Galley Girls understood why we wanted the main courses readily accessible instead of spread across several different boxes. This experience of private jet meals gave us a useful reference for managing final order confirmation on another departure. We left the breakfast portions stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Good preparation made the difference at Iberia Airport, where 10 guests expected mushroom risotto and a green salad despite a tight boarding window. For our team, the strongest part of their private jet menu was how they handled cabin service sequence. We discussed the dimensions before confirming; The Galley Girls grouped the sandwiches into stackable containers that were easy to handle. Separating the side dishes from the first service items helped us avoid opening boxes we did not yet need.”
“Passenger preferences led us to vegetable tartlets and a dessert selection at SPBR; 10 portions were needed, with a family lunch request factored into preparation. I want a private jet chef to understand cabin service sequence, and this order gave us a useful starting point. After a final adjustment to the desserts, The Galley Girls gave us one revised order summary to work from. We checked the salads against the same summary, keeping the cabin team and the handling contact aligned.”
Price follows what the galley can actually serve. A light jet at Iberia usually takes cold dishes and one hot item; a long-range cabin takes more. Cocona juice costs less than doncella fillet, and every order is quoted per menu before the slot.
When an aircraft repositions to SPBR with nobody on board, there is usually little to plan, and we still prepare the galley for the passengers on the next leg. Lead time is easiest with the standard menu; last-minute orders are handled for specials.
Food coming in from another country goes through Peruvian customs inspection, so we supply locally. For a crew near the end of its duty day, crew meals at IBP are ready at the aircraft so the wait stays comfortable.
Bringing your own food into Peru runs into customs limits on fresh produce and meat. With a weather window that can close departures at Iberia, it is simpler to order locally and let the handling agent bring it to the aircraft.
Catering does not come with the charter contract into Iberia. When a flight has two services on a long leg, the galley needs a plan for both, and we invoice the catering like any order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
