Catering to your aircraft in Arequipa.
At SPQU, with Misti on the approach and thin air in the cabin, we plan the tray around altitude. Local Arequipa dishes, packed to your galley and handed to the aircraft.
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.
Arequipa Region cooks with rocoto, aji amarillo and the dry heat of the Andes, and a private jet menu here can lean on all three. Rocoto relleno, stuffed with beef and cheese and baked in a milk custard, is the city's signature dish and travels well as a hot item. Chupe de camarones, the river-shrimp chowder, is a classic inflight menu candidate: it reheats in the galley oven and holds its body.
For private jet food, the local specialities split cleanly. Hot: adobo arequipeño, a pork stew marinated in chicha and spices, and ocopa, the huacatay and peanut sauce served over potatoes, kept apart until plating. Cold: solterito, the broad-bean, queso fresco and corn salad, and fresh trout ceviche from the highland lakes. Quinoa, grown across the Region, goes into both salads and warm sides.
The Region also gives dessert and snack options: queso helado, a cinnamon-scented iced milk dessert, and chocolate from Cusco and the Cuzco-Arequipa corridor. Local specialities like these suit crews who want the destination on the tray without a complex galley fit.
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.
Arequipa sits at 8,405 ft, and that altitude decides what travels well in a galley: dense stews, sealed trout, nothing that relies on a soufflé rise. Private jet catering for SPQU / AQP is planned around that, from the first message to the plate. Whether it is inflight catering for a short hop to Cusco or in-flight catering ahead of a long return, we treat it as aviation catering for the galley you actually have. Business aviation catering, executive jet catering and even diplomatic flight catering follow the same logic, and cabin crew meals are packed separately.
Business jet catering at Arequipa is often a short brief: a corporate jet arrives for Colca Canyon or a mining visit, and the owner wants something local. We handle VIP flight catering for charter flight catering, luxury inflight catering with a private jet chef who writes a bespoke menu around rocoto, trout and quinoa. Corporate jet catering here favours dishes that hold in a small oven.
State visits into Arequipa need discretion and traceability. Our government flight catering team plans head of state flight catering and VIP aviation catering menus with the protocol office, and state visit aircraft catering is sealed and delivered to the aircraft.
At Arequipa the local menu hides things a diet card has to catch: peanuts in ocopa, shellfish in chupe, milk in rocoto relleno, wheat in some stews. Kosher, halal, vegan, gluten free, allergen free and kids meals are handled as a procedure: we ask for the diet card and the seat plan, cook separately, and mark every tray with the seat number, not a name. Special meals are built from quinoa, potatoes, corn and legumes, which the Region has in abundance.
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 SPQU the stop is short and the sector ahead is often to Cusco or Lima. Crew meals are on request, invoiced as any order. Pilot meals and flight crew meals are packed light, crew catering arrives in crew meal boxes, cockpit meals fit a tray, and different meals for pilots follow operator policy. Cabin crew meals go in their own box.
Catering delivery to the FBO at SPQU goes through the general aviation terminal, with the handling agent arranging airside access and escort. FBO catering needs the tail, slot and pass details; ground handling catering and handling agent catering are coordinated in one message.
Rodríguez Ballón sees mostly light and mid-size business jets, so the loading is usually done by hand at the aircraft steps rather than with a high loader. If your type is larger and needs a lift, tell us the tail and we plan galley catering and airside catering delivery around the handling agent's equipment. Aircraft provisioning on a wide-body is a different job from a Citation, and we write the order accordingly.
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.
Rodríguez Ballón is Arequipa's airport, a general aviation and commercial field at 8,405 ft in southern Peru. Airport catering here serves corporate, charter and tour flights, with FBO services and ground handling services at the general aviation terminal.
Arequipa is a business aviation hub for southern Peru: mining, tourism and Colca Canyon visits all drive traffic. Inflight catering, in-flight catering and aviation catering at SPQU suit business aviation catering and executive jet catering; diplomatic flight catering is organised through protocol, and cabin crew meals are ordered separately.
Peru restricts the import of fresh meat, dairy, fruit and vegetables, and airport customs at Arequipa applies those rules to international arrivals. In practice, catering is sourced locally and re-uplifted from here; international leftovers are not reused.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at Rodríguez Ballón International Airport included 6 passenger meals, a request for a charcuterie board and fresh bread, and instructions addressing two separate meal services. Instead of asking us to improvise, The Galley Girls explained how the breakfast portions could be arranged during service. Keeping the crew provisions aside until service helped preserve the presentation while we dealt with the boarding tasks. When comparing private jet catering companies, I would look closely at catering handover after this experience.”
“Timing and organisation mattered at SPQU, where our order of vegetarian wraps and colourful salads for 3 people involved a late menu amendment. We changed the quantities of breakfast portions, and The Galley Girls reflected the request in the final packing list. My search for "private jet catering near me" led to a practical conversation about final order confirmation. There was no need to reconstruct the main courses quantities from several messages during the final departure checks.”
“Our priority at AQP was roasted vegetable bowls with separate dressings for 5 passengers, with a late menu amendment shaping the service plan. This experience of private jet catering menu gave us a useful reference for managing crew briefing on another departure. The main courses came from The Galley Girls in clearly marked packs, with a packing list that matched the contents. I could hand the side dishes to a colleague with a short explanation instead of unpacking the whole order.”
Private jet catering cost at Arequipa follows the choices you make: slot, turnaround, covers, diets. A short turn keeps things cold or one-pan; a longer stop opens the plated menu. Ask us for a menu, and we will price it line by line.
Planning the way back from AQP is the easiest order: one message with both legs, items marked by leg. Quinoa and potatoes are always available; trout depends on the season. Last-minute requests are accepted.
Peru's agricultural authority regulates food imports, and international catering leftovers are treated as waste. If the headcount moves at the last minute, we add or remove portions, still sourced locally.
You can carry some food, but Peruvian customs may take fresh items arriving from abroad. Easier to let us supply a local product, such as quinoa, trout or Andean chocolate, so nothing is held at the terminal.
Charters do not cover catering. For an early or night slot at AQP, we plan the tray with you and invoice it separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
