Catering to your aircraft in Piura.
Piura is a hot, flat coastal airfield where the day starts early and the apron is bright by mid-morning. We cook and pack for your galley and hand over at the aircraft, for the crew first.
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.
Piura is ceviche country, and the private jet menu for PIU follows the coast. The Piura Region brings together fishing ports, lemon and mango orchards, and the carob-honey and goat dishes of the dry interior, so local specialities arrive on the aircraft already shaped for a galley. Our private jet food here is chosen for how it travels in heat: raw fish cured in lime is packed cold in its own container, a seco de cabrito is cooked, portioned and finished in the oven, and fruit is cut at the last moment. The inflight menu for a Piura departure can be built as private jet platters for a cabin of four or as gourmet inflight meals plated seat by seat, with private jet snacks such as plantain chips, toasted corn and dried mango for the long leg south. Every local speciality below is described the way it actually rides in a drawer.
For a flight leaving Piura, the private jet menu starts with the coast and the Piura Region around it. Local specialities are fish and shellfish from the Pacific, limes, mango, the sweet pale chifles of green plantain, and a slow goat stew from the dry interior. We write the inflight menu around those, with private jet food that holds in desert heat: ceviche components kept apart and chilled, stews finished in the oven, desserts such as natilla piurana kept cold. Choose private jet platters to share, gourmet inflight meals for plated service, or private jet snacks for a short hop, and the galley receives each item labelled for the seat it belongs to.
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.
Piura sits on the dry northern coast of Peru, a flat desert plain where mango orchards and lemon groves run to the horizon, and it shapes how private jet catering is packed here: cold items stay cold, citrus does the heavy lifting, and nothing delicate waits long in the sun. Inflight catering for SPUR is built around that heat. The same kitchen handles in-flight catering for crew and guests, aviation catering for charter operators, business aviation catering for corporate departments, executive jet catering for owners, diplomatic flight catering for official movements and cabin crew meals boxed separately for the people working the leg.
Corporate, executive and private charter movements through PIU tend to be compact. Business jet catering, corporate jet catering and VIP flight catering here are built around a cabin of a few guests and a small galley. A private jet chef drafts a bespoke menu using Piura's lime and mango; charter flight catering and luxury inflight catering follow the same discipline of cold items cold, hot items boxed for the oven.
Official movements into Piura are rare but handled with care. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all share one approach: a menu cleared by the right office, a small named team, and a handover that attracts no attention at the FBO.
At Piura, special meals start from a kitchen where fish, shellfish, peanuts and wheat are everywhere, so each dietary order is cooked and boxed on its own and sealed before it leaves. Kosher, halal, vegan, gluten free, allergen free and kids meals are labelled by seat and restriction, and the allergen card travels with the box so the galley never has to guess. Tell us the restriction and the headcount and we build the card; coastal dishes have hidden fish sauces and lime-cured sauces we strip out for you.
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.
Crew meals at SPUR are a request, not a given: you order them, we invoice them. Flight crew meals and pilot meals travel as crew meal boxes, a hot dish for the ground wait or something eaten one-handed in the cockpit. Our crew catering keeps cockpit meals apart from guest food, offers different meals for pilots when needed, and packs cabin crew meals in their own box.
At SPUR, everything goes through the FBO and your handling agent. FBO catering, catering delivery to the FBO and ground handling catering all land at the general aviation terminal first and move to the aircraft from there. Handling agent catering means one contact for the apron, matched to your slot.
SPUR handles mostly light and mid-size business jets, but a larger cabin on a charter still needs galley catering sized to its ovens and drawers. Airside catering delivery at Piura is arranged through your handling agent and the FBO, and aircraft provisioning for a bigger cabin may call for a high loader to reach the door. Tell us the type and where the galley sits, and we pack accordingly: boxed by compartment, labelled by drawer, so loading in the heat is done once.
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.
PAF Captain Guillermo Concha Iberico International sits at 120 feet on the Peruvian north coast, serving Piura and its region. Airport catering here supports a mix of general aviation, FBO services and ground handling services for business movements. It is a working regional field rather than a showpiece, which suits plain, well-packed food.
Business aviation hub is a generous term for a regional field like SPUR, but oil, mining, agriculture and tourism keep corporate and executive traffic moving. Inflight catering and in-flight catering for those flights are straightforward; aviation catering, business aviation catering and executive jet catering are built per movement, with diplomatic flight catering and cabin crew meals added when the trip requires.
Peru restricts the entry of fresh fruit, meat, dairy and plant material, and agricultural inspectors apply the rules at arrival. Food leaving Piura on an international flight is sealed and listed, and what the aircraft carries in must follow the destination's own regulations. Ask us for the packing list when you order.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at PAF Captain Guillermo Concha Iberico International Airport, with 11 servings of a selection of petits fours and sandwiches and different crew meal preferences to consider. The fruit plates from The Galley Girls were organised around the cabin plan, with the later service items kept apart. My main takeaway from this vip inflight catering order was the practical approach to meal organisation. We left the sauces stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“An order of a mezze selection with flatbreads for 2 people at SPUR had to be organised around two separate meal services. I would discuss private jet catering with them again, especially when portion planning needs careful coordination. The Galley Girls confirmed the handover contact and identified the crew provisions, making the catering delivery easier for our team to track. The cabin team could match the side dishes to the request before moving on to the remaining departure tasks.”
“Good preparation made the difference at PIU, where 2 guests expected poached fish with steamed rice despite a changing departure schedule. For private jet catering services, that attention to meal organisation made the order noticeably easier to manage. I asked The Galley Girls to review the snack boxes quantities against the passenger brief, and the proposed portions made sense. We also checked the main courses before approval, which helped avoid a second round of questions later in the preparation.”
Think of it per menu rather than per airport. A grilled sea bass service with sides is priced differently from a platter of chifles and cut fruit. Crew waiting out their duty hours at Piura often take a hot box, which appears as its own item on the quote.
Weather on this coast is mostly steady, but when a window shifts we re-time the handover rather than cancel the food. Fish and mango are seasonal, so earlier notice keeps your first-choice menu; late changes are handled too.
Customs depends on where you land. We pack to be inspection-friendly: sealed, labelled, with the contents listed. For a long leg with two services, the second meal is boxed apart and re-plated cold, so nothing is opened early.
Bringing your own is allowed within customs limits. With a tight departure slot at SPUR, the practical choice is a pre-ordered box delivered to the aircraft, leaving crew free for pre-flight checks.
No. The charter covers the aircraft; food is a separate order. For a return leg ordered from SPUR, we can prepare both legs at once, packed apart so the return box stays sealed and cold until it is needed.
Tail, pax and diets — a flight attendant takes it from there, day or night.
