Catering to your aircraft in Durazno.
Flat farmland, one runway, and a quiet apron: Santa Bernardina International in Durazno is a ranch-country airport, and the catering we pack here follows the visitors, from landowners to delegations.
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.
Durazno is cattle and rice country, and {Region} cooking is built on grilled beef, lamb and simple sides. When we plan a private jet menu for Santa Bernardina International, we take the asado as the model and rework it for a galley: sliced, chilled or oven-finished, with chimichurri in its own pot. The inflight menu may add a chivito, a milanesa or a pasta dish, since Italian cooking is strong across Uruguay.
Private jet food from this region also covers dessert and snack: dulce de leche, alfajores, membrillo with cheese, and fresh fruit. Private jet platters are cold boards, gourmet inflight meals are plated hot dishes with sauce apart, and private jet snacks are boxed for crew and guests alike. These local specialities are cooked in Uruguay, packed for your galley and handed over at the FBO.
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.
Durazno Department is cattle country, and the private jet catering we pack for Santa Bernardina International (SUDU / DZO) starts from that: Uruguayan beef cut for a galley, not for a grill. Inflight catering here is a short brief, often a delegation or a ranch-bound party. In-flight catering, aviation catering and business aviation catering all follow the same rule: the menu is cooked for the galley your aircraft actually has. Executive jet catering and diplomatic flight catering come with a named contact, and cabin crew meals are packed apart from the guest trays.
Most traffic into Santa Bernardina is corporate: owners visiting estancias, agri-business travel, charter flight catering for small groups. Business jet catering is written for the galley, and our private jet chef adapts a bespoke menu when the party changes. Corporate jet catering, VIP flight catering and luxury inflight catering follow the same plan: cooked, packed, labelled by seat.
An official flight into DZO needs few things done properly: protocol clearance, a named contact and traceable ingredients. Government flight catering and VIP aviation catering are handled quietly, head of state flight catering is packed by a small team, and state visit aircraft catering is delivered sealed.
Uruguayan cooking is built on beef, wheat and dairy, so allergens hide in the milanesa crumb, the cheese boards and the dulce de leche. For special meals at Santa Bernardina we cook kosher, halal, vegan, gluten free and allergen free dishes on a separate board and pack them in their own box, marked by seat number. Kids meals are simple and mild: a small milanesa, rice, fruit.
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 rotation through DZO is short, so crew meals are boxed for a quiet turnaround, ordered separately and invoiced as they are. Flight crew meals, pilot meals and cockpit meals travel in crew meal boxes; crew catering can supply different meals for pilots when the operator asks, and cabin crew meals are labelled apart from the guest trays.
FBO catering at Santa Bernardina is handed over at the general aviation terminal, with the boxes sealed and labelled by seat. Catering delivery to the FBO is arranged with your handling agent, and ground handling catering follows the aircraft's slot. Handling agent catering stays simple on a quiet field: one door, one contact.
Business jets at Santa Bernardina are loaded by hand, but a larger aircraft with a high galley door may need a high loader, which your handling agent arranges for airside catering delivery. Tell us the type and the door, and we pack galley catering in carts or boxes to match. Aircraft provisioning on this field is plane-side, on the apron, with the sealed boxes handed over by the FBO.
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.
SUDU (DZO) is a general aviation airport in Durazno Department, at 305 ft above sea level. Airport catering follows the field's rhythm: few movements, one terminal, easy access to the apron. FBO services and ground handling services are the usual route for any order.
Business aviation catering at Santa Bernardina is shaped by the farming calendar and by official visits. Executive jet catering, inflight catering and in-flight catering are written for small cabins, aviation catering is cooked in Uruguay, and diplomatic flight catering is cleared by protocol. Cabin crew meals are boxed apart. The business aviation hub in this region is modest, so every order is handled by hand.
Customs at SUDU is arranged by your handling agent, and Uruguayan food-import rules apply to fresh meat, cheese and fruit. Local catering, sealed at the FBO, travels as aircraft provisions; for onward flights the arrival country's rules decide what stays on board.
Average rating from the cabin crew and pilots we cater for.
“For 9 passengers departing from SUDU, the agreed menu was roasted chicken and seasonal vegetables; our main consideration was a short ground stop. The Galley Girls kept the fruit plates separate from the finishing elements, which gave us control over the final presentation. For private jet meals, that attention to written menu details made the order noticeably easier to manage. Keeping the salads aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Good preparation made the difference at DZO, where 9 guests expected prawn salad and small fruit plates despite different crew meal preferences. I would discuss private jet menu with them again, especially when storage requirements needs careful coordination. The Galley Girls understood why we wanted the snack boxes readily accessible instead of spread across several different boxes. Our colleague could take over the canapés without asking where every component had been placed during preparation.”
“Nothing about the 2 guest order at Santa Bernardina International Airport called for excess complexity: just smoked salmon bagels and sliced fruit and sensible planning for a late menu amendment. I want a private jet chef to understand cabin service sequence, and this order gave us a useful starting point. The Galley Girls updated the desserts in the written order and sent back a confirmation that clearly showed our amendments. The snack boxes remained as originally requested, which was reassuring when we checked the latest version with operations.”
Ask for a price by menu: beef, lamb and dairy from Uruguay are good value, while exotic items cost more. The country's food-import rules are strict, which is another reason to cook locally for Santa Bernardina.
A delegation order here is held until the protocol office has cleared it. Beyond that, nothing special is needed: local beef and dairy are available daily, and last-minute orders are handled.
Customs for departures from Durazno concerns what you carry onward. Sealed local catering is straightforward; fruit and fresh meat may be restricted at arrival, and we advise by destination.
Guests can carry their own snacks, though customs may question meat and cheese. The local product we suggest at DZO is dulce de leche, which travels well in a pot and finishes a menu without cooking.
A private jet charter covers the aircraft and crew, not the food. When guests are added or dropped at Santa Bernardina, send the new count and we re-pack by seat number, invoiced as one order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
