Catering to your aircraft in Rodriguez de Mendoza.
SPLN is a quiet strip above Rodriguez de Mendoza, and a catering order here is built around local fish, fruit and coffee. Former VIP flight attendants prepare it, label it by seat and deliver it to 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.
At 5,082 feet with a cloud-forest climate, the Amazonas Region rewards a simple private jet menu: coffee-rubbed beef, trout from the cool streams, tropical fruit cut the morning of the flight. The inflight menu for Rodriguez de Mendoza is built from these local specialities, never from imported luxury filler.
Private jet food here means ingredients with a clear origin. Humid air is hard on delicate pastry and cut salad, so we steer the menu toward grilled, braised and fruit-forward dishes. Local specialities such as juane, a rice-and-chicken dish wrapped in bijao leaf, are re-plated for the cabin, and everything is packed for private jet platters, gourmet inflight meals and private jet snacks in the Amazonas Region.
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.
San Nicolas Airport sits at 5,082 feet in the cloud-forest foothills of Peru's Amazonas Region, and that altitude shapes what a galley should carry. Our private jet catering for SPLN is cooked and packed by former VIP flight attendants, from inflight catering built around local produce to aviation catering for crews who will not find a restaurant at the terminal. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same plan: you give the tail, the slot and the headcount, and the order is handed over at the FBO. Cabin crew meals are packed the same way, as a separate order.
Owners and charter clients flying into RIM usually want something local and light. Business jet catering for the cabin starts with a bespoke menu from our private jet chef: corporate jet catering for the team, VIP flight catering for the principal, charter flight catering for the broker. Luxury inflight catering at San Nicolas relies on Amazonas produce, packed for the aircraft's galley.
When a government or head of state aircraft lands at SPLN, the protocol brief decides the menu. Government flight catering is discreet, VIP aviation catering is traceable, and state visit aircraft catering for RIM is prepared by a small named team, with head of state flight catering handled as a separate, cleared order.
At San Nicolas, the allergen question is local: peanuts and tree nuts turn up in sauces and snacks, and fish is central to Amazonas cooking. Kosher, halal, vegan, gluten free and allergen free special meals are handled as a procedure: separate board, separate box, seat number on the lid. Kids meals are simple, mild versions of the same menu.
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 RIM there is no restaurant waiting for the crew, so crew meals are a real part of the plan. We pack flight crew meals on request, invoiced as any order, with pilot meals that eat well cold or from a small oven. Crew catering stays apart from guest trays, cockpit meals are easy to eat in the seat, and crew meal boxes carry no names. Different meals for pilots are available when the policy asks for them.
At SPLN, the order is passed to your handling agent at the FBO or the general aviation terminal. Ground handling catering is simple on a small field: one gate, one apron, one contact. FBO catering, catering delivery to the aircraft and handling agent catering all follow the slot you give us.
The type of aircraft decides how galley catering reaches the door at SPLN. A light jet is loaded by hand; a larger cabin may need a high loader, and the handling agent confirms that before the slot. Airside catering delivery and aircraft provisioning follow the galley you have, with the oven, drawers and chiller space it offers.
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.
San Nicolas Airport serves Rodriguez de Mendoza and the surrounding Amazonas Region of Peru. It handles general aviation and small regional aircraft, with a short runway and limited ground services, so airport catering for visiting jets is planned in advance.
San Nicolas is a small business aviation hub with seasonal peaks around local festivals and the dry months. Inflight catering and in-flight catering for private jets are built from local coffee, fruit and fish, while aviation catering for the crew is kept separate. Business aviation catering and executive jet catering at SPLN suit short stays; diplomatic flight catering is handled by protocol. Cabin crew meals are packed in their own boxes. FBO services and ground handling services are limited, so we plan in advance.
Catering that originates in Peru is simplest for customs: SENASA controls animal and plant products at the border, and the handling agent manages declarations. For flights leaving Peru, unused fresh items stay in the country, and for flights arriving from abroad, imported food is the part that needs paperwork.
Average rating from the cabin crew and pilots we cater for.
“On this departure from San Nicolas Airport, 3 passengers had chosen a seafood starter and warm vegetable sides, and a late menu amendment needed to be reflected in the order. The Galley Girls confirmed the handover contact and identified the starters, making the catering delivery easier for our team to track. The side dishes went straight to the right colleague instead of circulating between several people during the turnaround. With in flight catering, careful attention to catering handover matters as much to our crew as the menu itself.”
“Despite limited fridge space, we wanted the 7 guests at SPLN to enjoy a cheese board and savoury canapés without a complicated cabin service. I needed the crew provisions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. I would discuss inflight catering services with them again, especially when packing arrangement needs careful coordination. We checked the starters against the same summary, keeping the cabin team and the handling contact aligned.”
“The cabin briefing at RIM included 11 passenger meals, a request for mushroom risotto and a green salad, and instructions addressing a revised passenger count. I want an inflight catering company to understand catering handover, and this order gave us a useful starting point. I asked The Galley Girls to review the breakfast portions quantities against the passenger brief, and the proposed portions made sense. There was enough information about the snack boxes to brief the crew without making assumptions about what had been ordered.”
A late-evening slot and an early-morning slot cost differently here, because the menu changes with them. Cacao snacks and fruit travel cheaply; grilled fish and beef cost more. We price the private jet catering per order and confirm it before you fly.
Tell us the return plan when you order the outbound: coffee-based dishes and fresh fruit are best timed to the slot. Lead time is flexible, last-minute orders are taken, and our team answers 24/7.
Peruvian customs look at animal and plant products first. For RIM, local catering avoids carrying risky items across a border, and a late change in passengers simply changes the portions. Your handling agent confirms what has to be declared.
Own food is allowed if it clears customs, though a mixed order is often best: your items plus a local specialty from San Nicolas, such as cacao or palm heart salad, packed and labelled by us.
It is not part of the charter. You order catering when you fix the flight, and it is billed on its own. Early-morning departures from San Nicolas pair well with coffee, fruit and a simple hot plate.
Tail, pax and diets — a flight attendant takes it from there, day or night.
