Catering to your aircraft in Jaén.
Turboprops and light jets are the rhythm at SPJE, flying into a valley that grows coffee and rice. We send the crew what the cabin can actually serve, handed over at the FBO.
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.
Jaén sits in the Cajamarca Region, in the warm Marañón valley below the highlands, and the private jet menu follows that geography. Local specialities here are built on rice, yuca, plantain and river fish, with some of Peru's best coffee grown in the surrounding hills. An inflight menu for Shumba Airport draws on that: the same ingredients, finished for a galley instead of a restaurant. For private jet food we keep the rice and stews that survive the drawer well, and pack the fruit whole or cut to order. Private jet platters of tropical fruit and local cheese, gourmet inflight meals built around river fish or slow-cooked pork, and private jet snacks such as roasted plantain chips and coffee-region chocolate give a Jaén order its own character. Each local speciality is packed according to how it travels.
Cajamarca Region cooking has two faces: highland dairy and potatoes, and the hot, humid valley of Jaén with its rice, coffee and fruit. A private jet menu at SPJE can use both. Our inflight menu for Shumba usually pairs a valley main with a highland cheese or dessert, and local specialities stay recognisable once re-plated. Private jet food from this region is generous and simple, so it holds well. Private jet platters carry fruit and cheese, gourmet inflight meals are finished in the galley oven or served chilled, and private jet snacks come from the coffee and cacao country around Jaén.
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.
Most traffic at SPJE is small: turboprops, light jets and the occasional charter feeding Jaén and the Marañón valley. Private jet catering for those aircraft means short galleys, so we cook and pack for what the cabin can actually reheat. Inflight catering and in-flight catering orders here are usually trimmed to a few trays plus boxes. Aviation catering and business aviation catering for a larger arrival are agreed with your handling agent. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same order.
Business jet catering at Shumba usually serves a corporate jet carrying a small team for a mining or agricultural visit around Jaén. Corporate jet catering here favours short, tidy menus: VIP flight catering on simple cold plates, charter flight catering with a hot main, and luxury inflight catering where the group asks for it. A private jet chef writes a bespoke menu around the aircraft, starting from the headcount and the galley.
When an official delegation flies into SPJE, government flight catering is planned with the protocol office, not the kitchen. Head of state flight catering uses sealed trays and a single named contact. VIP aviation catering for a visiting minister and state visit aircraft catering share the same discreet handover at the terminal.
Special meals at Jaén are a procedure in the kitchen, not a label. Kosher and halal orders are agreed in advance and kept sealed, vegan and gluten free dishes are built around rice, yuca, quinoa and fruit, and allergen free requests are cooked on separate boards. Peanuts, shellfish and wheat flour turn up in local sauces, so we check them line by line. Kids meals are packed with the seat number on the box.
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 Shumba are ordered with the flight and labelled CREW, so nothing is mixed with passenger trays. Flight crew meals suit a rotation that stays on the ground for a while, and pilot meals are built to be eaten one-handed in a cockpit. Crew catering is on request and invoiced like the rest of the order. Cockpit meals come in sealed crew meal boxes, and different meals for pilots are packed separately when the operator asks for it. Cabin crew meals can be hot or cold, depending on the galley.
FBO catering at Shumba is handed over at the general aviation terminal, where your handling agent meets the delivery and walks it to the aircraft. Catering delivery to the FBO is arranged with your slot, and ground handling catering follows the same agent's instructions. Handling agent catering coordination keeps airside access simple at a small field like SPJE.
At Shumba Airport the aircraft decides the loading: a turboprop or light jet takes trays through the main door by hand, while a larger aircraft may need a high loader arranged by your handling agent. Galley catering is sized to the galley you actually have, and airside catering delivery is agreed with the FBO before arrival. For aircraft provisioning on a bigger type, tell us the tail and the galley layout and we plan the carts to match.
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.
Shumba Airport serves Jaén, in the Cajamarca Region, at 2,477 ft above sea level. Airport catering here is built around a general aviation field with a single apron and a quiet pace. FBO services and ground handling services are limited to what the apron allows, so we plan the delivery with your agent.
SPJE is a small business aviation hub for the northern Peruvian highlands, where inflight catering for turboprops and light jets dominates. In-flight catering and aviation catering stay compact, business aviation catering is planned around the aircraft, and executive jet catering is agreed with the agent. Diplomatic flight catering for official visits and cabin crew meals complete the range.
Peru restricts the import of fresh food, so anything carried on board may be checked or held at customs. We use local produce to keep orders simple, and your handling agent coordinates with customs. For special meals, sealed boxes from our kitchen avoid questions at the apron.
Average rating from the cabin crew and pilots we cater for.
“The 3 passenger portions of smoked salmon bagels and sliced fruit were the easy part; managing a small galley worktop at Shumba Airport took more planning. This experience of flight catering services gave us a useful reference for managing storage requirements on another departure. We changed the quantities of sandwiches, and The Galley Girls reflected the request in the final packing list. The breakfast portions remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Nothing about the 11 guest order at SPJE called for excess complexity: just a breakfast basket with individual preserves and sensible planning for limited fridge space. Our brief for airline catering was met with a sensible plan for written menu details. The Galley Girls prepared the main courses for assembly in the galley, with the accompanying elements easy to locate. We could finish the breakfast portions as each guest was ready, rather than laying everything out at once.”
“Working around a short ground stop at JAE, I asked for a breakfast basket with individual preserves in portions appropriate for our 6 passengers. The confirmation from The Galley Girls showed the sandwiches clearly enough for us to check the planned service quantities. There was enough information about the crew provisions to brief the crew without making assumptions about what had been ordered. Our brief for crew meals was met with a sensible plan for packing arrangement.”
How much does private jet catering cost here? It moves with the type of flight. Government and delegation orders usually carry sealed packaging, a named contact and more covers, which raises the quote. A small charter on local rice and fruit costs far less. We price from your brief.
For a Jaén order, lead time depends on whether you need imported items. Anything we source locally clears without paperwork, while imported specialities need customs checks. Tell us early if you want something special; last-minute orders are handled.
Customs questions here go through your handling agent, who knows the airside rules at SPJE. We coordinate with them so delivery to the aircraft is cleared, and we label every box so it can be checked without opening.
Bringing your own food is possible, though special meals are better ordered here. We prepare kosher, halal, vegan and allergen free dishes sealed and labelled, so customs sees an intact box. Tell us who is eating and what to avoid.
The charter price does not include food, so catering is a separate order whatever the size of the aircraft. A turboprop's galley limits us to light dishes, a larger jet takes more. Give us the type and we plan around it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
