Catering to your aircraft in Punta del Este.
Between December and February, Punta del Este turns into the busiest stretch of the year for the apron at SULS. We pack private jet catering built for small galleys, with crew meals on request, and a phone line open 24/7.
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.
Maldonado Department sits where the Rio de la Plata meets the Atlantic, and the private jet menu here follows that coast. A Punta del Este inflight menu leans on fish, lamb and Uruguayan beef, with local specialities such as chivito and dulce de leche desserts adapted for a galley.
Private jet food from Maldonado Department travels well when it is built for it: cold seafood platters, grilled beef sliced for the passenger, and sauces in separate pots. We pack private jet platters, gourmet inflight meals and private jet snacks from this local larder, so the local specialities arrive plated like the rest of the order.
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.
Punta del Este fills up between December and February, when the apron at SULS holds more light and midsize jets than the rest of the year together. Our private jet catering is written for the person re-plating in the galley: inflight catering packed by galley size, in-flight catering for the return leg, aviation catering and business aviation catering handed to your FBO. Executive jet catering and diplomatic flight catering follow the same labels, and cabin crew meals ride in their own box.
A typical business jet brief into Punta del Este comes from Buenos Aires or Sao Paulo: four to eight passengers, a cold lunch and one hot dish. Business jet catering and corporate jet catering here run on VIP flight catering standards, with charter flight catering for weekend rotations and luxury inflight catering on request. A private jet chef writes a bespoke menu around the galley and the produce of the day.
When an official party flies into Punta del Este, discretion matters more than the menu. We provide government flight catering and head of state flight catering with seat numbers only on the lids; VIP aviation catering and state visit aircraft catering follow a protocol-approved menu and a named hand-over.
Special meals at Punta del Este are handled as a procedure, not a label. In a beef-and-seafood region, the risks are shellfish in shared sauces and gluten in the breaded dishes, so kosher, halal, vegan, gluten free and allergen free meals are cooked on separate boards and packed in their own boxes, with kids meals made to the same standard.
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.
A captain and a first officer at SULS do not have to eat the same dish, and many operators prefer they do not. Crew meals are ordered with the flight, on request and billed as usual; flight crew meals and pilot meals come as crew meal boxes, cockpit meals are made for one-handed eating, and crew catering is kept apart from the guest trays. Different meals for pilots are packed on instruction.
We deliver FBO catering to the general aviation terminal at SULS and coordinate with your handling agent for airside access. Catering delivery to the FBO is handed over at the aircraft on your slot; ground handling catering and handling agent catering follow the same flow, so the order reaches the door that opens for you.
Most aircraft at SULS are light and midsize jets, so galley catering is carried by hand through the cabin door. For a larger aircraft, tell us the type: airside catering delivery with a high loader depends on the door height, and aircraft provisioning is sized to the galley you actually have.
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.
SULS sits on a peninsula coast where general aviation grows every summer. Airport catering at Punta del Este works around FBO services and ground handling services, and ordering is simple when the slot, the tail and the headcount are known.
Punta del Este is a business aviation hub for a few weeks each year, mostly from Buenos Aires, Sao Paulo and Santiago. Inflight catering and in-flight catering are packed for short sectors; aviation catering and business aviation catering follow the season. Executive jet catering suits owners flying in for the weekend, diplomatic flight catering covers official parties, and cabin crew meals ride in their own box.
Uruguayan customs and the agriculture ministry control food imports, so animal and plant products brought in from abroad can be held at the border. Ordering catering locally at SULS keeps the galley free of that issue; we declare the order and supply the contents list to the handling agent.
Average rating from the cabin crew and pilots we cater for.
“Working around a revised passenger count at Capitan Corbeta CA Curbelo International Airport, I asked for mushroom risotto and a green salad in portions appropriate for our 10 passengers. The Galley Girls talked through the quantities of side dishes with us before confirmation, rather than leaving us to guess the portions. There was enough information about the fruit plates to brief the crew without making assumptions about what had been ordered. The crew briefing stood out more than any sales pitch about business jet catering.”
“Before our guests boarded at SULS, we needed roasted chicken and seasonal vegetables divided into 2 portions suitable for a revised passenger count. The Galley Girls labelled the sauces in line with our brief, so the cabin team could identify the relevant portions quickly. The order made business aviation catering feel manageable because the final order confirmation had been considered beforehand. Keeping the snack boxes identifiable helped the colleague taking over service understand the order without another long explanation.”
“I wanted poached fish with steamed rice for 3 guests at PDP, packed sensibly for a cabin team dealing with different crew meal preferences. I would discuss jet catering with them again, especially when packing arrangement needs careful coordination. I asked The Galley Girls for the salads in stackable containers, with garnishes supplied separately for plating on board. We could finish the fruit plates as each guest was ready, rather than laying everything out at once.”
Price follows the aircraft first. Galley size, number of ovens and passenger count decide how many dishes we can pack, and a seasonal item such as fresh prawns adds to it. Ask how much private jet catering costs for your tail and we quote it for that galley.
A special meal is easier to place than people expect here, because we cook it on a separate board in a separate box. Tell us the restriction, the seat and the slot; last-minute orders are handled, and allergen meals are confirmed with you before we cook.
The FBO team at SULS controls who goes airside, so we work through your handling agent rather than around it. Customs inspect packed food as they would any import; labelled boxes and an itemised order make that a short formality.
Uruguay controls the import of animal and plant products, so carrying meat, dairy, fruit or vegetables in from abroad can be refused or discarded at customs. Sealed catering bought locally avoids that, which is why most crews order it here.
On a delegation flight, someone often assumes the charter includes the meals. It does not: you order catering separately, we invoice it separately, and discretion applies to names and menus, which stay unlabelled apart from seat numbers.
Tail, pax and diets — a flight attendant takes it from there, day or night.
