Catering to your aircraft in Charallave.
Charallave's hills and a high elevation shape every departure from SVCS. Order here and we cook, pack and hand over at the aircraft, built around what your galley can actually do.
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.
Miranda State gives a private jet menu a short list of things worth ordering. Arepas, in their cornmeal form with shredded beef, black beans or white cheese, travel well and can be cut per seat. Pabellón criollo is the national plate: shredded beef, black beans, rice and fried plantain, packed so the beef and the beans stay apart. Queso de mano and telita go on a private jet platter as a cold board, and tequeños are the local snack that works as private jet snacks with a guasacaca pot beside them.
For an inflight menu from Charallave, the cacao of Miranda's coastal valleys goes into a dessert, and the local specialities are cooked to leave the galley with one oven and little else to do. Think gourmet inflight meals built on Venezuelan produce: hallacas in season, cachapas with cheese, a mango and passion fruit plate. Private jet food from here travels either chilled or finished in the oven, and each item is boxed for re-plating at altitude, with the sauce on the side.
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.
Charallave's elevation and the valley weather shape how trips leave SVCS, so private jet catering is planned around your slot and your aircraft's galley. Inflight catering and in-flight catering arrive plane-side through the FBO; aviation catering, business aviation catering, executive jet catering and diplomatic flight catering sit on the same sheet as the cabin crew meals.
When a corporate group flies out of Charallave, business jet catering is built from what the cabin can hold. Corporate jet catering means cold platters and a hot main; charter flight catering is the same order, briefed by the broker. VIP flight catering and luxury inflight catering add a private jet chef and a bespoke menu around Venezuelan produce.
For official trips through Charallave, government flight catering is discreet and documented. Head of state flight catering follows protocol approval, VIP aviation catering uses a small named crew, and state visit aircraft catering is sealed and logged from kitchen to aircraft door.
Special meals at SVCS follow the same procedure as everywhere, built on Venezuelan cooking. Corn-based arepas and cachapas are naturally gluten free, but fillings and fryer oil are where cross-contact hides, so allergen free orders are cooked and packed apart from regular trays. Kosher, halal and vegan requests are agreed with you before the slot, and kids meals and vegetarian plates use the same local produce.
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.
On a long day out of Charallave, crew meals matter more than anyone admits. Flight crew meals are a separate request, pilot meals are boxed with the right cutlery, and different meals for pilots are a standard option. Crew catering and cockpit meals are arranged with your order, and crew meal boxes are on request and invoiced as usual.
Catering delivery to the FBO at Charallave goes through the general aviation terminal gate, with your handling agent arranging airside access. FBO catering is handed over at the aircraft; ground handling catering is tied to your slot, and handling agent catering is a simple list: tail, slot and contact.
Aircraft type decides the loading here: a light jet takes boxes through the cabin door by hand, while a larger cabin may call for galley catering by high loader. Airside catering delivery is arranged with your handling agent, and the aircraft provisioning list is matched to the galley fit, oven count and cart space on your tail.
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.
Caracas Óscar Machado Zuloaga International Airport sits at Charallave and works as a business aviation hub for the region. Airport catering, ground handling services and FBO services are all arranged through the handling agent.
Inflight catering and in-flight catering at SVCS are planned around altitude, night slots and what a galley can heat. Aviation catering and business aviation catering cover private movements, executive jet catering and diplomatic flight catering are packed to protocol, and cabin crew meals are ordered on request. General aviation traffic uses the hub for regional trips.
Venezuelan customs restrict fresh meat, dairy and plant material on arrival, and catering loaded here is sealed and logged. Ask your handling agent for the rules on what may leave and what must stay on board.
Average rating from the cabin crew and pilots we cater for.
“Choosing yoghurt pots and fresh berries for 5 people at SVCS was straightforward; the challenge was making it work with limited fridge space. The Galley Girls gave us an update on the breakfast portions before the handover, which helped us organise the cabin checks. With charter flight catering, careful attention to crew briefing matters as much to our crew as the menu itself. The starters went straight to the right colleague instead of circulating between several people during the turnaround.”
“My order at Caracas Óscar Machado Zuloaga International Airport covered beef fillet with roasted potatoes for 7 guests, with a practical service plan needed because of an evening cabin service. I would discuss private jet food with them again, especially when final order confirmation needs careful coordination. The Galley Girls updated the canapés in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the side dishes quantities from several messages during the final departure checks.”
“Clear quantities were essential at Caracas Óscar Machado Zuloaga International Airport: we had 5 passengers expecting smoked salmon bagels and sliced fruit and were working around two separate meal services. Our brief for private jet meals was met with a sensible plan for storage requirements. The Galley Girls understood why we wanted the crew provisions readily accessible instead of spread across several different boxes. We left the sauces stored until needed, which kept the first service manageable and reduced unnecessary handling.”
Start from the plates: a cachapa lunch for four, a tequeño snack box or a full pabellón service each have their own figure. The handling agent's airside access sits on the same quote as the food. How much private jet catering costs here is settled once you send tail, slot and headcount.
For a night departure or a first-light slot, the kitchen plans backwards from your wheels-up time. Last-minute orders are handled, and early confirmation of menu and headcount simply gives us more choice of fresh local produce.
Customs treat catering as ordinary stores, but import of fresh animal products is restricted. If you want a return leg ordered from here, we pack it for the way back and your handling agent explains what must stay sealed.
Yes, within customs rules, but the season matters. Dry months run smoothly; the rains bring delays. Local private jet catering adapts to that window and is delivered at the FBO when you are ready.
Catering stays outside the charter contract and is invoiced on its own. The aircraft's galley size sets the menu: few drawers mean cold plates, ovens allow pabellón or hallacas.
Tail, pax and diets — a flight attendant takes it from there, day or night.
