Catering to your aircraft in Mazamari.
SPMF is a small jungle-edge airfield in Junín, and its flights are planned around the weather. We load the galley with local fruit, fish and coffee, ready for your crew to re-plate.
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.
Mazamari belongs to the Junín Region's coffee and cacao belt, so the private jet menu starts from products with a real origin. Local specialities include Junín coffee, native cacao, camu camu, passion fruit and trout from highland streams.
For the inflight menu we cook and pack with the cabin in mind: chilled fish and potato dishes, fruit platters, roast chicken with Andean tubers, each with its service note. Private jet food here has to survive humidity and a small galley, so sauces travel in their own pot.
Private jet platters of tropical fruit and cheese, gourmet inflight meals built on regional fish, and private jet snacks of cacao nibs and Andean grain bars give the crew a menu that is clearly from Junín Region and not a generic tray.
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.
Few airfields show the contrast between Lima's coast and the jungle like SPMF: Mazamari, Junín Region, humid and green at 2,247 ft. Private jet catering for this field starts with what the produce does in the heat, then with what the galley can hold. Inflight catering and in-flight catering for business aviation catering here lean on fruit, cacao and Amazon fish. Aviation catering reaches the aircraft through the FBO. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same order: tell us the type and the passengers, and we plan the rest.
A typical business jet catering order at SPMF is a small cabin, a corporate group or charter flight catering for executives travelling through Junín's mining and agriculture region. Corporate jet catering here means a short bespoke menu of regional fish, fruit and coffee, planned by a private jet chef with VIP flight catering standards and luxury inflight catering care.
When an official party flies into Mazamari, the order goes through protocol first and the kitchen second. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering share one approach: named staff, labelled sealed trays, and no names on the labels.
At Mazamari the dietary question is mostly about what hides in a jungle kitchen: peanuts in ajíes, fish stock in rice, wheat in sauces. Kosher, halal, vegan, gluten free and allergen free meals are cooked on a separate board and packed in a separate box, with the seat number on the lid. Special meals and kids meals are ordered with the rest of the menu, and the card for each restriction travels with the tray.
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 a field like SPMF where the crew may wait on the apron, crew meals are a question of how long they will sit. Flight crew meals can be hot or cold, pilot meals are packed so the captain and first officer never share a dish, and cockpit meals travel in crew meal boxes labelled CREW. This crew catering is on request and invoiced like any order, and different meals for pilots are available when the operator asks. Cabin crew meals ride in the same handover.
FBO catering at Mazamari means a handover at the general aviation terminal, on your slot. We arrange catering delivery to the FBO and brief your handling agent, so handling agent catering stays one coordinated step: ground handling catering is confirmed with whoever opens the gate and walks the trolleys out to the apron.
SPMF is a small airfield, and the aircraft type decides how the galley catering reaches the door. For a light or midsize jet, airside catering delivery arrives by van to the steps; for a larger cabin, we ask your handling agent whether a high loader is available on the apron. Aircraft provisioning is planned from the type and the galley you have, so the trolleys, boxes and ice fit what the aircraft can actually stow.
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.
Mayor PNP Nancy Flores Paucar Airport serves Mazamari in Junín Region, at 2,247 ft. It is a small field used for regional and general aviation, and airport catering here is planned around a short apron and a small terminal. Ground handling services are modest, so the order is built around what the handling agent can actually receive.
Business aviation catering at SPMF reflects regional and corporate use of the field. Inflight catering, in-flight catering and aviation catering for executive jet catering are ordered the same way, and diplomatic flight catering and cabin crew meals ride in the same order, with crew meals on request. General aviation here is mostly charter and corporate, a business aviation hub in miniature. FBO services and ground handling services are limited to what the apron allows, so we confirm both with the FBO before your slot.
Peru restricts the import of fresh fruit, meat and dairy, so catering for flights arriving at SPMF is sourced locally. Customs and agricultural inspection apply to what stays on board, and we label sealed trays so the check is simple. Ground handling services and the FBO coordinate the inspection on the apron.
Average rating from the cabin crew and pilots we cater for.
“Working around a tight boarding window at SPMF, I asked for a seafood starter and warm vegetable sides in portions appropriate for our 8 passengers. The Galley Girls updated the fruit plates in the written order and sent back a confirmation that clearly showed our amendments. We checked the breakfast portions against the same summary, keeping the cabin team and the handling contact aligned. With flight catering, careful attention to meal organisation matters as much to our crew as the menu itself.”
“What impressed me at MZA was how a request for fresh fruit and breakfast pastries was handled despite several individual meal preferences. I asked The Galley Girls to review the canapés quantities against the passenger brief, and the proposed portions made sense. The final order confirmation stood out more than any sales pitch about flight catering services. It was useful to see the main courses listed separately when checking how much space the complete order would require.”
“A request for prawn salad and small fruit plates, 3 passengers, and different crew meal preferences: that was our brief for the departure at Mayor PNP Nancy Flores Paucar Airport. This experience of airline catering gave us a useful reference for managing crew briefing on another departure. I gave The Galley Girls our storage brief and asked for the sandwiches to arrive in stackable containers. Separating the main courses from the first service items helped us avoid opening boxes we did not yet need.”
Price is built per menu at Mazamari. Tropical fruit platters are modest, river fish and cooked dishes cost more, and crew duty and waiting time decide how many crew meals sit alongside the passenger order. We confirm the figure with you before the slot.
Here the departure window is set by cloud and rain over the Andes, so the order stays flexible until your slot is confirmed. Last-minute orders are handled at SPMF, and if a flight shifts, we re-plan the menu rather than waste it.
Peruvian customs and agricultural rules apply to food that arrives or is loaded at SPMF. For a two-service leg, we cook locally and seal what remains, so the onward customs check sees packed meals rather than loose produce.
You can carry your own food, but at a short turnaround at SPMF the crew has no time to clean up after a cooler. Catering delivered to the FBO and loaded to your slot saves the galley from a rushed stow, and sealed meals are easier for customs and the handling agent.
Charter pricing does not carry food. A return from Mazamari needs its own order, so we plan it with the outbound menu and invoice it as a distinct line, handed over at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
