Catering to your aircraft in Corrientes.
Trompeteros is a short jungle strip where the heat decides what we pack. Catering by former VIP flight attendants, handed over through the FBO or your handling agent at SPDR.
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.
Trompeteros belongs to the Loreto Region, and the private jet menu here follows the river and the forest. Local specialities such as paiche, a large Amazon fish, and juane, rice wrapped in bijao leaf, shape the inflight menu for this field. Private jet food from Loreto has to survive heat and humidity, so the kitchen favours dishes that finish well from a sealed tray. Private jet platters carry tropical fruit and cold cuts, gourmet inflight meals are plated around grilled fish, and private jet snacks lean on plantain chips and Brazil nuts. Corrientes is the name on the local map, and its river cooking is the reference for the Loreto Region menu.
For a flight into Trompeteros, the private jet menu is written around Loreto. The inflight menu draws on local specialities: paiche, tacacho with cecina, camu camu and aguaje as juice or sorbet. Private jet food here is chosen for the climate; nothing that wilts, nothing that sweats through its lid. Private jet platters of regional fruit and smoked fish travel cold, gourmet inflight meals finish in the oven or are re-plated cold, and private jet snacks stay dry and sealed. The Loreto Region supplies the produce, Corrientes the river-town cooking style.
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.
Trompeteros sits at 427 ft in the Loreto rainforest, a field served by oil-sector shuttles and the occasional corporate or charter jet. Private jet catering here is built around what keeps in humidity: sealed fish dishes, whole fruit, tightly lidded boxes. Inflight catering and in-flight catering for SPDR are packed for the galley you really have, and aviation catering for a jungle strip means planning for heat on the apron. Business aviation catering and executive jet catering arrive through the FBO or your handling agent. Diplomatic flight catering and cabin crew meals follow the same sealed, labelled routine.
Executives flying into SPDR usually want something light and local. Business jet catering at Trompeteros is cooked to the aircraft's galley, corporate jet catering favours dishes that finish in the oven, and VIP flight catering stays discreet. For charter flight catering our private jet chef writes a bespoke menu, luxury inflight catering style, from Loreto produce.
When an official party lands at SPDR, the order is cleared by the protocol office first. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all follow one rule: sealed, named, quiet.
Special meals at Trompeteros are a procedure matched to Loreto cooking, not a label. Fish stock, peanut and brazil nut oil, and fried coating are where allergens hide in regional dishes, so allergen free orders get their own board and box. Kosher, halal, vegan, gluten free and kids meals are sealed, marked by seat number and handed to your handling agent with the rest of the order.
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.
Whoever is on the flight deck at SPDR eats on request, and the meal is billed with the order. Crew meals and flight crew meals ship in crew meal boxes, one per seat, marked by number. Pilot meals and cockpit meals stay apart from guest trays, and different meals for pilots are available so captain and first officer need not share a dish. Our crew catering also covers cabin crew meals, packed to be eaten fast, hot or cold.
FBO catering at Trompeteros means one handover, at the aircraft. Catering delivery to the FBO is arranged with the general aviation terminal, and ground handling catering is coordinated with your handling agent. Tell us who is on the ramp and handling agent catering runs on your slot.
At SPDR the aircraft type decides how the load goes in: a light turboprop takes boxes through a small door, a larger jet may need a high loader or a ground handler's lift. Galley catering is sized to the galley on board, and airside catering delivery runs through the FBO or handling agent. Aircraft provisioning for a field this remote is confirmed against the tail before cooking starts.
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.
Trompeteros Airport, in Corrientes, serves a remote corner of the Loreto Region. Airport catering here is organised around a single apron, with FBO services and ground handling services supporting small business aircraft and general aviation traffic.
Business aviation hub is too grand a title for Trompeteros, but corporate and charter flights use it. Inflight catering and in-flight catering for these trips are sealed, aviation catering and business aviation catering are tailored to the tail. Executive jet catering, diplomatic flight catering and cabin crew meals are ordered the same way: tail, slot, headcount.
Customs and import control in Peru apply to fresh food. For SPDR the practical answer is to cook in country and order through us, with documents matching the manifest.
Average rating from the cabin crew and pilots we cater for.
“Getting a light pasta dish with grilled vegetables ready for 9 guests at SPDR required an order that accounted for a changing departure schedule. We changed the quantities of breakfast portions, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the snack boxes quantities from several messages during the final departure checks. This experience of aviation catering gave us a useful reference for managing cabin service sequence on another departure.”
“One detail shaped our order at TDP: a small galley worktop, alongside a request for poached fish with steamed rice for 6 passengers. We described our serving sequence to The Galley Girls and asked for the starters to be packed accordingly. Our colleague could take over the desserts without asking where every component had been placed during preparation. For our team, the strongest part of their aviation catering services was how they handled cabin service sequence.”
“For 5 passengers departing from Trompeteros Airport, the agreed menu was chicken skewers with a couscous salad; our main consideration was a family lunch request. The Galley Girls kept the fruit plates separate from the finishing elements, which gave us control over the final presentation. I want an aviation catering company to understand storage requirements, and this order gave us a useful starting point. We could finish the crew provisions as each guest was ready, rather than laying everything out at once.”
A Loreto menu built on paiche runs differently from one built on fruit boards and tacacho. Costs for private jet catering at Trompeteros follow what you choose and are confirmed before the slot.
A departure after dark still gets a fresh tray. The lead time is set by the slot, the fish supply and your galley, and last-minute requests are treated.
State and official aircraft often carry diplomatic status, which changes who inspects the galley. We pack for traceability so customs can see ingredients without breaking the seal.
Customs in Peru treat cooked and raw food differently, and anything with meat or fresh fruit invites a close look. A locally prepared tray comes with its own paperwork.
No: a charter at SPDR does not come with a galley loaded. Meals are requested from us and billed as their own item, handed over at the FBO or aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
