Catering to your aircraft in Valencia.
Warm air, a field at 1,411 ft and a hallaca on the table: that is a Valencia departure. We pack for the cabin crew who have to serve it, with a short phone call and a handover at the aircraft.
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.
Valencia sits in Carabobo State, the industrial heart of Venezuela's central region, and the food around SVVA follows the corn and the plantain. The private jet menu here leans on arepas, cachapas with fresh cheese, hallacas in banana leaf and tequeños. Every dish on this inflight menu travels as it would in a Venezuelan home, adapted to a business jet galley.
Local specialities matter on a Valencia departure: guests often want a taste of the country before they leave it. Private jet food at VLN means pabellón components packed separately, soft white cheese, plantain chips and tropical fruit from the central valleys. Gourmet inflight meals follow the same logic, and private jet platters carry cheese, cured meats and fruit. For the cabin, private jet snacks stay simple and dry. Local specialities of Carabobo State are packed so the cabin crew can plate them without a stove.
Chocolate from the Venezuelan coast is the quiet star of a Carabobo State menu: dark cacao, small bars and truffles that survive a warm apron. Beside it come cachapas, golfeados and arepas with a filling chosen per seat. This private jet menu is designed around what a flight attendant can finish with an oven and a drawer. Inflight menu choices in Valencia stay close to the produce of the region and to what holds heat or cold.
A VLN guest list often asks for something recognisably Venezuelan. Private jet food for that request means asado negro, hallacas at Christmas, arepas with shredded beef and black beans, and passion fruit or guava to finish. We pack gourmet inflight meals so sauces travel apart and bread stays crisp. Local specialities of Carabobo State sit beside private jet platters and private jet snacks that need no cooking at all.
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.
Arturo Michelena International (SVVA) serves Valencia from a field at 1,411 ft, and the galley question here is mostly tropical heat. Our private jet catering is packed by former VIP flight attendants and passed to your handling agent at the FBO. For the same trip we cover inflight catering and in-flight catering for the cabin, aviation catering and business aviation catering for the operator, executive jet catering for owners' flights, diplomatic flight catering for official movements and cabin crew meals for the people working the leg.
A business jet leaving SVVA usually carries a small party in a small galley, so business jet catering here is built around what one flight attendant can finish alone. Corporate jet catering means platters, arepas and fruit sorted by seat. VIP flight catering adds a private jet chef and a bespoke menu. Charter flight catering and luxury inflight catering follow the same rule: the tail and the galley decide the dishes.
Government flight catering at SVVA starts with protocol, not with the stove. For head of state flight catering the menu is cleared first, then cooked by a named team. VIP aviation catering means traceable ingredients and sealed trays marked by seat. State visit aircraft catering stays discreet, handed over through the handling agent.
Allergens in Venezuelan cooking hide in unexpected places: corn flour is naturally gluten free, but stock cubes, wheat-dusted pastry and some cheese blends are not. Special meals for Valencia are written as a procedure: ingredients checked against the seat card, a separate board and box for each restriction. Kosher, halal, vegan, gluten free, allergen free and kids meals are all possible from the local produce, and every tray is marked by seat, never by name.
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.
At SVVA the crew rarely has time to cook, so crew meals come on request and are billed as any order. We pack flight crew meals and pilot meals in crew meal boxes, offer different meals for pilots, and label cockpit meals apart from the passenger trays. Crew catering is sealed, simple and ready for a short turn.
FBO catering at Valencia is handed over at the general aviation terminal or at the aircraft, depending on your handler. We coordinate catering delivery to the FBO with your handling agent. Ground handling catering means one contact, one seat plan and one invoice. Handling agent catering stays simple: name the tail and the slot.
What the aircraft type allows decides how aircraft provisioning goes at SVVA. A light jet takes a few boxes through the cabin door, while a larger cabin needs galley catering loaded by a high loader or a ground handler's lift. Airside catering delivery is arranged with your handling agent so the trolleys meet the aircraft at its parking position.
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.
Arturo Michelena International is Valencia's gateway, 1,411 ft above sea level, in Carabobo State. For airport catering, SVVA works as a regional business aviation hub with a general aviation apron and an FBO, so ground handling services and FBO services come from the handler.
As a business aviation hub for central Venezuela, Valencia mixes executive jet catering with inflight catering and in-flight catering for owners and charter clients. Business aviation catering and wider aviation catering for operators run on call. Diplomatic flight catering needs protocol, and cabin crew meals and crew meals keep the team fed on long waits on the ground.
Venezuelan customs inspect food arriving on board, so imported fresh produce can be held at Valencia, a business aviation hub where local sourcing avoids the problem. We cook locally, seal the trays and hand them to your handling agent, so the order reaches the aircraft without a customs step on the meal.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at SVVA, our 11 guests wanted mini sandwiches and individual desserts, organised sensibly around an evening cabin service. We discussed the dimensions before confirming; The Galley Girls grouped the sandwiches into separate meal boxes that were easy to handle. The side dishes were easy to locate, leaving the crew free to focus on the remaining cabin preparation. The order made FBO catering feel manageable because the storage requirements had been considered beforehand.”
“As the person coordinating fresh fruit and breakfast pastries for 9 passengers at VLN, I needed an arrangement that considered two separate meal services. The Galley Girls gave us an update on the starters before the handover, which helped us organise the cabin checks. We could account for the sandwiches before passing the boxes to the cabin team, without a lengthy unpacking exercise. This experience of airport catering gave us a useful reference for managing storage requirements on another departure.”
“The 2 passenger portions of a cold lunch with cheese and fruit were the easy part; managing different crew meal preferences at Arturo Michelena International Airport took more planning. The Galley Girls kept the desserts separate from the finishing elements, which gave us control over the final presentation. I would discuss inflight catering with them again, especially when written menu details needs careful coordination. It made a difference to have the sauces ready without cluttering the galley work area during preparation.”
How much does private jet catering cost out of VLN? It depends on the covers, the season's produce and how the leg is timed. A guest list of four with chilled platters costs less than ten covers with hot mains. We quote by menu, in writing, and invoice like any order.
Lead time in Valencia depends on what the kitchen has to cook, not on a fixed rule. For crews watching the clock, a straightforward menu of arepas, platters and fruit works best, and last-minute orders are handled day or night.
Foreign-prepared meals face inspection when they enter Venezuela, so a special-meal request at Arturo Michelena International is best produced locally. We source ingredients, keep the tray sealed and hand it to your handling agent, avoiding the customs step for the meal itself.
Yes, you can bring food, but expect checks at customs, and fresh produce can be held. For delegation flights from SVVA we cook locally, keep the box sealed and mark trays by seat. The protocol office sees the menu before anything is prepared.
Is catering part of a charter? No, at Valencia as everywhere. Add or remove covers by phone or email and the order is repacked, with a revised invoice for the final menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
