Catering to your aircraft in Guarico.
Calabozo is a plains field where the sun and the heat set the pace, and the galley has to keep up. We cook and pack private jet catering and crew meals for your aircraft at SVCL, and hand it over at the FBO.
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.
Guárico State is llanero country, and the private jet menu for Calabozo follows the plains: carne en vara, mantequilla and queso de mano, cassava bread, plantain, hallacas in season. This inflight menu is built from local specialities that survive a galley: the beef sliced for re-plating, the sauce in its own pot, the cheese kept chilled. Private jet food from the llanos is hearty, so we portion it down to something that suits a cabin at altitude. Private jet platters of cheese, cured meats and tropical fruit, gourmet inflight meals of grilled beef with cassava, and private jet snacks such as cachapas and tequeños make up the Calabozo range, all rooted in Guárico.
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.
Calabozo sits on the open Guárico llanos, a cattle-country field where the heat decides what survives in a galley drawer. Private jet catering here leans on what the plains produce: grilled beef, fresh white cheese, cassava bread. Inflight catering for Calabozo is planned around the aircraft's galley, from in-flight catering plated cold to hot dishes finished in the oven. Aviation catering for business aviation catering crews, executive jet catering and diplomatic flight catering all go through your handling agent, and cabin crew meals can be added to the same order.
Flights into Calabozo are usually ranch owners, oil and agribusiness teams, and charters on short legs. Business jet catering for Guárico is shaped by that: honest portions, no fuss. Corporate jet catering and VIP flight catering share one brief, charter flight catering is quoted per leg, and luxury inflight catering comes from a private jet chef who builds a bespoke menu from what the plains give.
When a ministerial or presidential aircraft lands at SVCL, catering is a matter of traceability and silence. Government flight catering and head of state flight catering use named staff and a sealed handover. VIP aviation catering and state visit aircraft catering are agreed with the protocol office, not at the gate.
At Calabozo the allergen question is mostly about corn, dairy and nuts: arepas, cachapas and queso de mano are everywhere in Guárico cooking, and sauces often carry hidden dairy. Kosher, halal, vegan, gluten free and allergen free meals are written as a separate procedure, cooked and boxed apart from the main order, with their own labels. Kids meals and other special meals are added to the same order, and we ask for the restriction against each seat when you send the passenger list.
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 SVCL the crew often waits on a hot apron, so crew meals have to keep. We pack flight crew meals and pilot meals on request, invoiced with the order. Crew catering is boxed by seat, cockpit meals avoid anything messy, and crew meal boxes close tight. Different meals for pilots are available on request, and cabin crew meals are in the same delivery.
At Calabozo the general aviation terminal is the first stop, and the FBO receives the order before it reaches the aircraft. We practise FBO catering with clear labels and a named contact. Catering delivery to the general aviation terminal is arranged with ground handling catering support from your handling agent, and handling agent catering follows the same route.
SVCL handles small and mid-size business aircraft, so most Calabozo orders go aboard by hand, door to galley. Where a larger aircraft needs a high loader, your handling agent arranges it for airside catering delivery, and we pack to the aircraft's door height and cart size. Galley catering here is planned around the galley you actually have: one oven or none, a drawer or a chiller. Aircraft provisioning at Calabozo is confirmed against the type and the slot on the apron.
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.
SVCL is a plains airport used by ranchers, agribusiness and charter operators. Airport catering here is about the aircraft in front of you, not a terminal. General aviation is the daily use, FBO services are limited, and ground handling services are arranged by your agent.
Calabozo is a small business aviation hub for the llanos, where inflight catering and in-flight catering for passengers are ordered with the trip. Aviation catering and business aviation catering cover operators on the ground, executive jet catering suits owner flights, diplomatic flight catering is rare but possible, and cabin crew meals can be added. The dry season brings more ranch traffic.
Food entering Venezuela is subject to customs and agricultural controls, so fresh produce and dairy can be held. That is why catering for SVCL is prepared locally and delivered through your handling agent. If you carry food on board, declare it.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at SVCL, with mini sandwiches and individual desserts requested for 12 guests and a tight boarding window to accommodate. I gave The Galley Girls our storage brief and asked for the sauces to arrive in divided catering boxes. I could hand the salads to a colleague with a short explanation instead of unpacking the whole order. Our brief for private jet menu was met with a sensible plan for meal organisation.”
“Good preparation made the difference at CLZ, where 7 guests expected roasted chicken and seasonal vegetables despite limited fridge space. The confirmation from The Galley Girls showed the sauces clearly enough for us to check the planned service quantities. I want a private jet chef to understand cabin service sequence, and this order gave us a useful starting point. The quantities of desserts matched our service plan, leaving us comfortable with the order before the final briefing.”
“Nothing about the 2 guest order at Calabozo Airport called for excess complexity: just a cheese board and savoury canapés and sensible planning for limited fridge space. This experience of in flight catering gave us a useful reference for managing meal organisation on another departure. The Galley Girls understood why we wanted the snack boxes readily accessible instead of spread across several different boxes. We left the canapés stored until needed, which kept the first service manageable and reduced unnecessary handling.”
Think in services, not in distance: how much does private jet catering cost depends on how many times the crew opens the galley. For a long leg from CLZ, we price the first service and the second one separately, then add crew meals if you want them. Nothing is bundled into the trip, and everything appears on one invoice.
A short repositioning leg into Calabozo is the easiest kind of order, since there is no menu to write for guests. What makes it simple is a clear slot and a handling agent who knows the aircraft. We handle last-minute orders, so a change of plan on the day does not stop the delivery.
At SVCL the route is simple: we pack, your handling agent clears the delivery airside, and it goes to the aircraft. Customs matter mainly for what you bring from abroad, not for local catering. If something must stay sealed, we say so on the paperwork.
Bringing food is possible, but customs in Venezuela can restrict fresh produce, dairy and meat. A night departure from CLZ is much simpler when the order is cooked locally. We label everything and hand it to the agent.
Not part of the charter: catering is a distinct service. If the return leg leaves from Calabozo, order with us here and the tray is packed for that aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
