Catering to your aircraft in Mérida.
A narrow valley, a high apron, the Sierra Nevada always in view: Alberto Carnevalli asks for a plain, well-labelled galley plan. We pack by seat, hand over at the aircraft, and bill it like the rest of the trip.
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.
{Region} here is a cool, high region where the kitchen leans on trout, root vegetables, soft white cheese and fruit from the cloud-forest valleys. For a private jet menu, we plate it for service in a narrow galley: sauce apart, garnish separate, chilled items kept chilled. The inflight menu changes with the harvest rather than the calendar.
Venezuelan Andean cooking gives private jet food a clear identity: mulata cheese, hand-cut tequeños, mountain berries, ají dulce and strong filtered coffee. These local specialities arrive packed for re-plating at 5,007 ft, where an oven can behave differently from sea level. Private jet platters, gourmet inflight meals and private jet snacks all draw on Mérida State producers.
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.
At 5,007 ft with the Sierra Nevada standing over the approach, Alberto Carnevalli (SVMD / MRD) is a field where galley planning starts with the weather and the aircraft's oven. Private jet catering here means local trout, arepas and fruit from the Andean valleys, packed for a cabin that may sit on the ground waiting for a window. Our former flight attendants also cover inflight catering, in-flight catering and aviation catering for business aviation catering, executive jet catering and diplomatic flight catering, with cabin crew meals written in the same order.
Corporate jet catering at Alberto Carnevalli is a short, precise conversation: how many covers, which galley, which dishes the principal likes. Business jet catering stays simple, VIP flight catering stays quiet, and the private jet chef writes a bespoke menu around Mérida's products, with luxury inflight catering for charter flight catering when needed.
A delegation arriving at Mérida needs a menu cleared before anything is cooked. We handle government flight catering with named staff, sealed boxes and a clean record; head of state flight catering, VIP aviation catering and state visit aircraft catering all follow the same procedure.
Kosher, halal, vegan and gluten free meals at Mérida are packed in their own sealed boxes, marked by seat. Special meals, allergen free plates and kids meals follow the same procedure; the Andean kitchen's maize, trout and potato make many diets straightforward.
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.
For the people up front, crew catering at Alberto Carnevalli is a separate request, billed with the order. Crew meals, flight crew meals and pilot meals are boxed and labelled CREW; cockpit meals are easy to eat in the seat; crew meal boxes close securely; and different meals for pilots are packed on request.
FBO catering at Mérida means we hand the order to the FBO or to your handling agent, who takes it to the aircraft. Catering delivery to the FBO is arranged with the general aviation terminal, and ground handling catering for a tight slot is coordinated with handling agent catering staff.
Aircraft provisioning at SVMD depends on door height and apron access. We confirm whether airside catering delivery needs a high loader, then build galley catering trays to match the oven and the drawers 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.
Alberto Carnevalli is the airport of Mérida, the university city of the Venezuelan Andes. Airport catering here serves general aviation, FBO services and ground handling services for a small but steady business aviation hub.
Mérida attracts executive jet catering orders tied to tourism, university events and official visits. Inflight catering, in-flight catering, aviation catering and business aviation catering are all handled the same way; diplomatic flight catering gets protocol clearance; cabin crew meals are ordered separately.
Before bringing fresh meat, dairy or produce into Venezuela, check with your handling agent. Catering made in-country and delivered to the FBO sidesteps import rules and keeps the galley clean.
Average rating from the cabin crew and pilots we cater for.
“An order of a cold lunch with cheese and fruit for 2 people at Alberto Carnevalli Airport had to be organised around a tight boarding window. My main takeaway from this in flight catering order was the practical approach to written menu details. Our handling contact received the order details from The Galley Girls, including how the sandwiches had been grouped. Knowing where the fruit plates were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“It was the packing plan I cared about at SVMD, with 2 servings of a charcuterie board and fresh bread and two separate meal services to consider. Instead of asking us to improvise, The Galley Girls explained how the main courses could be arranged during service. We could finish the salads as each guest was ready, rather than laying everything out at once. Our brief for inflight catering services was met with a sensible plan for cabin service sequence.”
“Nothing about the 3 guest order at MRD called for excess complexity: just avocado toast components and breakfast fruit and sensible planning for a small galley worktop. I wanted clear identification on the snack boxes; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the starters at a glance instead of lifting lids just to establish what belonged to each service. I want an inflight catering company to understand storage requirements, and this order gave us a useful starting point.”
Crew duty time sets the shape of this order. If your pilots are held on the ground at Mérida after a diversion, we add a second meal and keep it hot or chilled to match the oven you have. How much does private jet catering cost then? What you order, plus the extra service, invoiced on its own.
Send the request the moment you have the manifest. Kosher, halal, allergen-free and children's plates are packed in sealed, labelled boxes by seat number, and we confirm what can be sourced for Mérida State. Last-minute special meals are treated like any other order.
If your delegation is arriving from abroad with its own provisions, check with the handling agent in Mérida before anything is unloaded. If you prefer to avoid that conversation, order Andean dishes from us and have them delivered to the aircraft under your protocol team's menu approval.
Outside food is possible on a private flight, but Venezuelan customs and your operator's policy decide, and an unplanned count at SVMD makes it harder. We carry a buffer: an extra set of plates packed in the same format, so a late passenger gets the same meal as everyone else.
The aircraft and crew are one contract; food is another. For a two-service leg from Alberto Carnevalli, we prepare both services in labelled boxes, handed to your FBO or handling agent, and invoice them as one catering order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
