Catering to your aircraft in Juanjuí.
A small airfield in the Huallaga valley, SPJI sees light jets and turboprops, and the galley is usually modest. We pack to the type you fly and hand over through your handling agent.
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.
San Martín is the region where the Andes fall away into rainforest, and Juanjuí sits in the middle of it. A private jet menu built here leans on what the Huallaga valley grows: cacao, coffee, plantain, citrus, and river fish. The inflight menu for SPJI is local specialities first, then the standard international line your passengers expect. Private jet food from this part of Peru carries a lot of moisture and a lot of sweetness, so we pack with that in mind.
Private jet platters at Juanjui Airport start with tropical fruit: pineapple, papaya, passion fruit, camu camu when in season. Gourmet inflight meals draw on juane, the rice and chicken parcel wrapped in bijao leaf that is the signature dish of the Peruvian jungle, and on grilled paiche or boquichico from the Huallaga. Private jet snacks include roasted plantain chips, toasted cacao nibs and San Martín coffee. These are the local specialities we cook and pack for the galley, with sauce and any hot item kept separate.
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.
Juanjui Airport serves a small town on the Huallaga river in San Martín, where the air is warm and wet for most of the year and a galley left on the apron wants shade. Private jet catering at SPJI is planned around that: cold items stay cold until the aircraft door opens, and hot items come with oven or sauce-apart instructions. For inflight catering, aviation catering and business aviation catering here, you send the tail, the slot and the seat plan, and your handling agent receives the order at the FBO. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same route, ordered and invoiced separately from the flight.
Business jet catering at Juanjuí is usually a short brief: a few passengers, a light jet, a tight galley. Corporate jet catering and VIP flight catering here favour cold dishes that tolerate warm air, with a private jet chef writing a bespoke menu around local fish and tropical fruit. Charter flight catering and luxury inflight catering at SPJI are built the same way, one order per flight.
Government flight catering at Juanjuí is arranged around protocol, not paperwork alone: the menu is agreed with the delegation, the team that cooks is named, and the tray is sealed. Head of state flight catering, VIP aviation catering and state visit aircraft catering at SPJI follow the same quiet rule: nothing leaves the kitchen unrecorded.
Special meals at Juanjuí start with the kitchen's ingredients rather than a label: coconut, peanut and shellfish are common in jungle cooking, so allergen free orders are planned from the base ingredients up, with separate boards and sealed boxes. Kosher, halal, vegan and gluten free meals are prepared as their own orders and marked by seat number, and kids meals follow the same route. The corn, yuca and plantain in San Martín cuisine make gluten free easy to build naturally.
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 layover in Juanjuí the crew eats what it can get, so we offer crew meals by request, billed with the order. Flight crew meals and pilot meals travel in labelled boxes; cockpit meals are simple, with no cutlery fuss. Crew catering for a long wait at SPJI can include a hot dish, crew meal boxes are marked CREW, and different meals for pilots are packed apart for the flight deck, as are cabin crew meals.
FBO catering at Juanjuí means catering delivery to the FBO or the general aviation terminal, where your handling agent receives the order. Ground handling catering and handling agent catering at SPJI are coordinated by phone or email, and the food reaches the aircraft on your slot, through the door the handler opens.
Juanjui Airport handles smaller aircraft, so galley catering is typically carried to the door by hand or small cart rather than by high loader. Airside catering delivery at SPJI is arranged through your handling agent, and aircraft provisioning is sized to the type: we ask for the type and the galley layout and pack to fit. If a larger aircraft is planned, tell us in advance so the loading method can be agreed with the FBO.
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.
Juanjui Airport is the airstrip of Juanjuí, a town in the San Martín Region of Peru, at 1,148 ft in the upper Amazon. It takes light and regional aircraft, and for airport catering the working points are the general aviation apron and the FBO. The FBO services here are basic, and ground handling services are arranged through your handling agent, who also meets the aircraft.
Juanjuí is a quiet business aviation hub rather than a busy one: survey flights, medical charters and the occasional VIP arrival, mostly in the drier months. Inflight catering and in-flight catering here mean light, cold-first menus, and aviation catering and business aviation catering are ordered by phone or email. Executive jet catering, diplomatic flight catering, cabin crew meals and crew meals follow the same route at this field.
Peru restricts fresh meat, dairy and plant products arriving from abroad, so an international flight into Juanjuí may be inspected on the apron. Food cooked locally stays inside the country and needs no import paperwork, which is why many crews load here. Your handling agent and the FBO services desk tell you what the inspector will ask for, and ground handling services keep the order sealed until it reaches the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at JJI, the next request was roasted vegetable bowls with separate dressings for 7 guests, with a short ground stop to work around. I needed the canapés checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The salads remained as originally requested, which was reassuring when we checked the latest version with operations. I would discuss private jet catering menu with them again, especially when crew briefing needs careful coordination.”
“Clear quantities were essential at Juanjui Airport: we had 9 passengers expecting mushroom risotto and a green salad and were working around two separate meal services. I wanted clear identification on the sauces; The Galley Girls made the packing arrangement easy to compare with the order. The packing arrangement stood out more than any sales pitch about private aviation catering. The sandwiches were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“As the person coordinating prawn salad and small fruit plates for 12 passengers at SPJI, I needed an arrangement that considered different crew meal preferences. For our team, the strongest part of their business jet catering was how they handled portion planning. The snack boxes from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the side dishes without asking where every component had been placed during preparation.”
Private jet catering cost at SPJI depends on what you order and who has to open the door. Regional fish and tropical fruit are priced by the day's market, and airside access through your handling agent is an item on the invoice. We confirm both before cooking.
For a special-meal request here, lead time depends on the diet, not the airport. Halal and vegan are straightforward; kosher with a seal and allergen free runs need separate preparation. We take the request by phone or email, 24/7, and say plainly what we can do.
Peruvian customs and the agricultural authority are strict on fresh produce arriving from abroad, and Juanjuí is no exception. The galley size sets how much we load and how it is declared. Give us the type and the routing and we build the menu around what clears easily.
With an empty cabin and a short flight, bringing food is possible, but the rules on animal and plant products at Peruvian customs are real. SPJI crews often skip the risk and order locally. We can plan a light order for a repositioning leg.
No: a private jet charter into Juanjui Airport does not include catering. Food is ordered and invoiced separately, and crew duty time and waiting on the ground shape what we pack. A short stop needs a light box; a long hold needs a proper meal.
Tail, pax and diets — a flight attendant takes it from there, day or night.
