Catering to your aircraft in Bolivar.
A quiet apron in Bolívar State, a heavy sky and an aircraft with a small galley: that is a typical day at El Dorado. Former VIP flight attendants plan the food around it, so the crew only re-plate.
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.
Bolívar State is Venezuela's southeastern frontier country: Orinoco tributaries, tepui country and the Gran Sabana, and a food culture built on river fish and cassava. For a private jet menu at El Dorado, local specialities have to survive a galley, not a restaurant pass. Cachama and other river fish are better as a fillet that finishes in the oven with the sauce apart, while cassava bread keeps well as a cold item. Arepas fill easily and re-plate neatly for an inflight menu, and queso de mano is a natural cold starter. Private jet platters of tropical fruit, local cheese and cured meats suit a long sector. Gourmet inflight meals can sit alongside private jet snacks such as plantain chips, and the private jet food for {Region} guests stays recognisably regional rather than generic.
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.
El Dorado sits in Bolívar State, a gold-and-mining corner of Venezuela where a heavy tropical sky shapes every departure. Our private jet catering here is cooked and packed by former VIP flight attendants for the galley you actually have. Inflight catering, aviation catering and business aviation catering all start from the type, the seat plan and the slot. Executive jet catering for owners and diplomatic flight catering for official movements follow the same brief, with cabin crew meals boxed separately for the people working the flight.
Business travel into Bolívar State tends to be short stays and early departures. For corporate jet catering we start from the aircraft type and the seat plan, then write a bespoke menu around it. Business jet catering at El Dorado can be a cold lunch or a hot fillet; VIP flight catering and charter flight catering follow the same method. A private jet chef adjusts luxury inflight catering to the guests' tastes.
When an official flight uses El Dorado, the menu is settled with the protocol office, not the kitchen. We provide government flight catering and head of state flight catering with traceability and a small, named team. VIP aviation catering and state visit aircraft catering are handed over plane-side through the handling agent.
Special meals at El Dorado follow a procedure, not a promise on a label. Kosher and halal are ordered by tail and slot and packed sealed. Vegan, gluten free and allergen free plates are cooked on their own boards, which matters in a Bolívar State kitchen where corn, cassava, nuts and dairy turn up everywhere. Kids meals are simple, recognisable dishes marked by seat.
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 SVED the crew eats last and quickly, so crew meals are built to be eaten between tasks. Flight crew meals and pilot meals are an on-request item here, ordered with the flight and billed alongside the rest of the order. Crew catering comes in labelled crew meal boxes, cockpit meals are kept apart from guest trays, and different meals for pilots are available when the operator asks for it. Cabin crew meals are boxed separately and marked CREW.
Delivery at El Dorado goes through the FBO and your handling agent. We arrange FBO catering and catering delivery to the FBO against the slot. The general aviation terminal is the meeting point, ground handling catering is coordinated through the agent, and the handling agent catering hand-off puts the order at the aircraft door.
On this apron the loading method follows the tail you bring, not a fixed routine. Galley catering for a light or midsize jet is carried up the stairs, while a larger cabin may need a high loader at the door. Airside catering delivery is agreed with the handling agent before the slot, so aircraft provisioning matches the door height and the galley 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.
Set in Bolívar State, El Dorado handles light and midsize aircraft more often than large jets. General aviation here is quiet and practical, FBO services are modest, and airport catering is organised so that the aircraft gets what the galley can use.
Business aviation traffic at El Dorado follows the region: expedition and mining trips, and the odd longer rotation. Inflight catering and in-flight catering are planned around short stays. Aviation catering and business aviation catering suit these movements, executive jet catering covers private owners, and diplomatic flight catering handles official visits. Cabin crew meals are packed apart for the people working the flight. Ground handling services and FBO services keep it a small business aviation hub.
Venezuela applies customs controls to food entering on an aircraft, with raw meat, dairy and fresh produce drawing the most attention. In practice that means packing cooked, sealed and labelled items, and agreeing the handover with the handling agent so the paperwork matches the order.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at SVED covered a seafood starter and warm vegetable sides for 3 guests, leaving us to organise the service around a revised passenger count. When comparing inflight catering companies, I would look closely at crew briefing after this experience. We changed the quantities of desserts, and The Galley Girls reflected the request in the final packing list. We checked the fruit plates against the same summary, keeping the cabin team and the handling contact aligned.”
“Small packing details became important at EOR: our 7 passengers wanted beef fillet with roasted potatoes, and we had a revised passenger count. My main takeaway from this in-flight catering services order was the practical approach to meal organisation. The Galley Girls understood why we wanted the breakfast portions readily accessible instead of spread across several different boxes. The sandwiches were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Rather than an elaborate service at El Dorado Airport, our 6 guests wanted a light pasta dish with grilled vegetables, organised sensibly around two separate meal services. With several people involved, The Galley Girls kept the starters and delivery arrangements together in a concise order update. The cabin team could match the fruit plates to the request before moving on to the remaining departure tasks. For our team, the strongest part of their aviation catering was how they handled cabin service sequence.”
For a night departure the price is shaped by what you choose: a chilled platter and arepas sit lower, a river fish fillet with sauce apart sits higher. A dawn slot out of El Dorado often means a lighter, colder order. The total is agreed per menu before the flight.
Treat the return as one brief: outbound and way back, same tail, same diets. That keeps the lead time easy to manage at SVED, and we handle changes and last-minute orders.
Weather decides when you leave El Dorado; customs decides how food is handled. Raw produce and meat are where questions come up, so we pack cooked, sealed and labelled where we can.
Bringing food is possible, though customs and the type of aircraft limit it. A small galley means cold items and sealed pots, while a larger cabin can finish dishes hot. Tell us the type and we plan around it.
Not as part of the charter: meals are a separate order and a separate invoice, even with a private jet charter in place. Customs in Venezuela govern food coming in, so we pack with the paperwork in mind.
Tail, pax and diets — a flight attendant takes it from there, day or night.
