Anaco · SVAN / AAO · Anzoátegui State

Private jet catering at Anaco Airport (SVAN / AAO), Anaco

Catering to your aircraft in Anaco.

At SVAN the sun on the ramp is the first thing a crew notices. Our job is to deliver a box that is still cold when the drawer opens and a hot dish that is ready for the oven, handed over at the aircraft by the FBO.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

The Anaco table, packed for private jet catering

Anaco is oil and gas country in Anzoátegui State, and the food people actually eat here is llanero: cachapa with queso de mano, carne en vara, hallacas at the end of the year, arepas of every size. A private jet menu for Anaco works best when it respects that, with local specialities adapted to the way a galley actually works. Our private jet platters cover cheese, cured meats, fruit and cold arepa fillings; the inflight menu puts the hot dishes in foil with the sauce apart. Private jet food at SVAN has to survive a hot tarmac, so we keep fresh items chilled and finish hot ones in your oven. For private jet snacks think tequeños, casabe and fresh tropical fruit. Gourmet inflight meals can be built around Anzoátegui State ingredients, and we write the labels by seat number.

The llanos shape the Anaco table: grilled beef, cassava, plantain, white cheese, cachapa. When we write a private jet menu for Anzoátegui State, we start with those local specialities and ask what survives a hot ramp and a one-oven galley. Cold courses go in the drawer as private jet platters. Hot dishes go out as gourmet inflight meals with the sauce in its own pot. Private jet food here is simple and generous, an inflight menu written so the crew can re-plate it straight from the drawer. Private jet snacks, tequeños, fruit, casabe, are packed separately so a passenger can reach for them mid-flight without a tray being opened.

Open the menu Download the menuPDF

Local specialities of Anzoátegui State: cachapa, queso de mano and a private jet menu spread for Anaco

01Cachapa with queso de manoChilled filling packed apart; re-plate cold or warm briefly in the oven

02Carne en vara, slicedSauce apart; oven to finish

03HallacaSold seasonally; leaf-wrapped, oven to finish

04Tequeños with guasacacaDip in its own pot; oven to finish

05Tropical fruit plateMango, papaya, guava; chilled, cut per passenger

06Casabe with cheeseDry cassava bread; no cold chain needed

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · AnacoAnaco Airport · SVAN

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Anaco Airport (SVAN)

Anaco sits at 721 ft on the flat llanos of Anzoátegui State, and the aircraft that land at SVAN are mostly business jets and turboprops moving oil-field crews and contractors. Private jet catering here is built for short sectors and a galley that is often a single oven and a drawer. Whether the brief is inflight catering for a day trip or in-flight catering for a longer rotation, we cook, pack and label it by seat, and it is handed over at the FBO or by your handling agent. For executive jet catering, aviation catering and business aviation catering alike, the order is written by former VIP flight attendants who know what the drawer will hold, and who treat diplomatic flight catering and cabin crew meals with the same discipline.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet cabin with business jet catering platters served on a flight out of Anaco, SVAN

Business aviationOur core

Business jet & VIP jet catering at Anaco Airport

A typical business jet catering order at Anaco is for an oil-field delegation: six or eight passengers, a morning departure, and a galley with one oven. Corporate jet catering for that brief is simple: cold courses, one hot dish per passenger, VIP flight catering when a senior executive is aboard, charter flight catering when the aircraft is hired in. Luxury inflight catering here is restrained: private jet chef work in a bespoke menu, cheese, cured meats, fruit and one local hot dish.

Government flight catering tray prepared for a VIP aviation catering order at Anaco Airport, Venezuela

State & royalDiscretion, protocol

Head of state and government inflight catering at Anaco Airport (AAO)

For government flight catering out of Anaco, the order stays quiet: a small named team, no names on the labels, nothing discussed outside the protocol channel. Head of state flight catering and VIP aviation catering are agreed with the protocol office before anything is cooked, not at the gate. State visit aircraft catering follows the same procedure: a named team, a traceable order, labels with seat numbers only.

Inflight catering menu highlights at *Anaco Airport* (SVAN)Or write your own, we cook it

Cold private jet platters and gourmet inflight meals with fruit and cheese for a flight from Anaco, SVAN

Cold galley

No oven · served in four minutes

Private jet platters: queso de mano, cured meats and fruitChilled

Gourmet inflight meals: cold chicken salad with avocadoRe-plate cold

Private jet snacks: casabe, nuts and fresh fruitChilled

Ceviche-style fish cup, lime apartSauce apart

Hot dishes of the inflight menu at Anaco, pabellón and carne en vara, packed for the galley oven

Hot service

One oven · re-plated in twelve minutes

Carne en vara with arepaOven

Pabellón criollo: shredded beef, rice, black beans, plantainOven

Tequeños with guasacacaSauce apart

Grilled chicken with cassavaOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals and allergen free inflight catering at Anaco Airport

Dietary requests at Anaco are handled as a procedure, not a promise. The local kitchen leans on corn flour, cheese and fried food, so we check where dairy, gluten and shared fryer oil appear before a plate is built. Kosher, halal, vegan, gluten free, allergen free and other special meals are packed separately, sealed and marked by seat number; kids meals are written for small appetites and a tray that can be eaten in a seat.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Pilot meals and crew meals at Anaco Airport (AAO)

Anaco rotations are short, and the crew eats when the aircraft allows. Crew meals are requested with the trip and invoiced as a normal line. Flight crew meals are packed in crew meal boxes with the seat number, not a name. Pilot meals and cockpit meals are easy to eat from a lap; different meals for pilots are available when the operator's policy asks for it. Crew catering for cabin crew meals comes in a separate box.

Meal passSVAN

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passSVAN

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Anaco Airport (SVAN / AAO) runway and general aviation apron in Anzoátegui State, Venezuela

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO delivery and FBO catering at Anaco Airport (AAO)

The handover at SVAN goes through the FBO or the handling agent. FBO catering is brought to the gate, checked against the order, and carried to the cabin door. Catering delivery to the general aviation terminal is arranged ahead; ground handling catering and handling agent catering work from the same list.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Aircraft provisioning and airport catering at Anaco Airport (SVAN)

Aircraft at Anaco Airport are mostly small and mid-size business jets and turboprops, so galley catering usually travels in boxes and soft containers rather than on a truck. Airside catering delivery is coordinated with your handling agent so the carts meet the door of the cabin. For larger aircraft that need a high loader, tell us the type and we plan aircraft provisioning around the galley it actually has.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportSVAN / AAO

About Anaco Airport: business aviation and airport catering

Anaco Airport serves Anzoátegui State, a heartland of Venezuela's oil and gas industry, and the traffic reflects that: business jets, charters and company aircraft.

Business aviation

Anaco is a business aviation hub in a small way, with general aviation traffic tied to oil and gas. Airport catering here means inflight catering and in-flight catering that fit short sectors; aviation catering and business aviation catering orders are modest. Executive jet catering and diplomatic flight catering are handled the same way as any order, and cabin crew meals ride with the trip. FBO services and ground handling services arrange access to the apron.

Customs & food import

Food imports into Venezuela are controlled, and customs may question fresh items. We pack in labelled, sealed containers with a list you can show the officer, and we avoid anything likely to be stopped.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★ROYAL FLIGHT

“Getting vegetarian wraps and colourful salads ready for 7 guests at AAO required an order that accounted for limited fridge space. The Galley Girls used a readable packing list for the desserts, which helped when two colleagues checked the order together. My main takeaway from this airport catering order was the practical approach to final order confirmation. The main courses were also listed clearly, which made it easier to pass instructions between crew members during preparation.”

Jade T. | Royal family manager

Global 7500

★★★★★BUSINESS JET

“Several practical details needed attention at Anaco Airport, with yoghurt pots and fresh berries requested for 12 guests and a small galley worktop to accommodate. I would discuss inflight catering with them again, especially when catering handover needs careful coordination. I asked The Galley Girls for the sauces in shallow trays, with garnishes supplied separately for plating on board. We could finish the canapés as each guest was ready, rather than laying everything out at once.”

Naomi K. | FBO operator

Falcon 7X

★★★★★LARGE CABIN

“As the person coordinating prawn salad and small fruit plates for 2 passengers at SVAN, I needed an arrangement that considered a changing departure schedule. The order made in-flight catering feel manageable because the storage requirements had been considered beforehand. The confirmation from The Galley Girls showed the salads clearly enough for us to check the planned service quantities. There was enough information about the desserts to brief the crew without making assumptions about what had been ordered.”

Nicole W. | Chief flight attendant

Gulfstream G650ER

Asked before every SVAN slotAsked by crews

How much does private jet catering cost for a short repositioning flight into Anaco with an empty cabin?+

Cost on a repositioning leg to Anaco starts at the crew boxes and grows with whatever else you add. Cold fruit plates are cheap; hot dishes finished in your oven cost more. We quote the menu first and send the invoice after, the same way for every airport.

What lead time does the handling agent need for airside access at Anaco?+

The order is straightforward; the gate is the variable. Tell us which handling agent you use at Anaco, and we ask for their clearance procedure. Last-minute requests are handled once access is confirmed.

Do customs rules affect a night departure or early morning slot at Anaco?+

For a night departure or an early slot, plan the customs step first. We pack in sealed containers, label contents, and give your handling agent the list. Venezuelan rules on fresh food are firm, so we avoid anything that would draw a hold.

Can you bring food from outside for a return leg ordered from Anaco?+

Bringing food is possible but rarely simple on a return leg out of Anzoátegui State. Our boxes are labelled by seat, sealed and declared; that saves the crew from explaining a bag of loose items to customs.

Is catering part of a charter into Anaco during the dry season window?+

Catering is a separate order, whatever your private jet charter agreement says. The dry months are the busiest at Anaco, so we suggest ordering as soon as the slot is set; the invoice comes from us, apart from the aircraft.