Catering to your aircraft in Maracay.
Maracay sits at 1,338 feet in the Aragua valleys, and Escuela Mariscal Sucre is a quiet field for business aircraft. We pack what your galley can finish, from arepas to pabellón, for the crew and the cabin.
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.
Aragua State sits between the Caribbean coast and the plains, and the table around Maracay shows it. A private jet menu for SVBS starts with what the valleys produce: corn for arepas and cachapas, white cheese such as queso de mano, plantain, black beans, avocado and tropical fruit. These local specialities travel well when you plan the service in advance.
Cachapas, a sweet corn pancake, are folded around queso de mano and travel as a private jet platters item: sealed cold, finished on the plate. Arepas are split and filled to order, with ham, shredded beef or avocado, and come in a box for the oven or served cold. Hallacas are a December speciality, wrapped in plantain leaf and never loose in the drawer.
For an inflight menu that feels local, we add a fruit course of mango, guava, passion fruit and papaya in season, and a small dessert like quesillo, the Venezuelan flan. Private jet food from Maracay is simple and generous, and gourmet inflight meals from this region lean on corn, cheese and fruit. Private jet snacks are tequeños, golfeados and cassava chips, packed in boxes that stay dry.
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.
Maracay sits in Aragua State, in the valleys west of Caracas, and Escuela Mariscal Sucre is the field business aircraft use when the trip ends in the interior rather than on the coast. Private jet catering at SVBS is built around that: a galley that may have only one oven, a hot afternoon on the apron at 1,338 feet, and a cabin that wants local food it can recognise. We write the inflight catering order for the aircraft you actually fly, and the in-flight catering for a return leg is ordered from the same sheet. Aviation catering here stays plain, cold dishes sealed, hot dishes packed for your oven. Business aviation catering and executive jet catering both start from your galley, and cabin crew meals are boxed apart from the guest trays. For state and diplomatic movements, diplomatic flight catering is cleared before cooking begins.
Corporate flights through Maracay tend to be short and discreet, so business jet catering is light: a cold platter, one hot dish and fruit. Corporate jet catering and VIP flight catering share the same kitchen discipline, charter flight catering is ordered per leg, luxury inflight catering favours Aragua produce, and a private jet chef will draft a bespoke menu with you.
Official movements through SVBS need discretion more than decoration. Government flight catering is cleared with protocol, head of state flight catering uses sealed packaging and a named contact, VIP aviation catering keeps records of every dish, and state visit aircraft catering is delivered airside through the handling agent.
Special meals at Maracay start with where allergens sit in Venezuelan cooking: corn flour, cheese, peanuts in some sauces and wheat in pastry. Kosher and halal meals are prepared and sealed as a separate procedure, vegan and gluten free plates swap the cheese and the dough, and allergen free meals are packed apart from the guest trays. Kids meals are simple arepas, rice and fruit.
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.
For the crew at SVBS, the food has to be quick to eat between checks. Crew meals are ordered with the flight and invoiced as part of it, flight crew meals sit in boxed compartments, pilot meals are different for captain and first officer on request, crew catering is labelled CREW, cockpit meals stay simple, crew meal boxes close tight, and different meals for pilots are packed in separate boxes.
FBO catering at Maracay is delivered to the general aviation terminal or the aircraft, through your handling agent. Catering delivery to the FBO is coordinated on your slot, ground handling catering follows airside rules, and handling agent catering keeps one point of contact for the whole order.
Whether your aircraft at SVBS is a light jet or a larger airframe decides how the order goes aboard. A business jet takes the order by the cabin door, while a larger airframe may need a high loader at the galley door, and your handling agent arranges airside access for it. Galley catering is packed for the galley you have, and airside catering delivery and aircraft provisioning follow the same plan on every aircraft.
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.
Escuela Mariscal Sucre Airport (SVBS, MYC) serves Maracay in Aragua State, a city of valleys and farmland west of Caracas. Airport catering here is planned around a military-linked airfield used by business aviation, with general aviation traffic and a modest apron.
SVBS is a small general aviation field, not a large business aviation hub, and that shapes what we deliver. FBO services and ground handling services are arranged through the agent. Aviation catering, business aviation catering and executive jet catering are planned per trip, inflight catering and in-flight catering use local produce, diplomatic flight catering goes through protocol, and cabin crew meals travel in labelled boxes.
Venezuela controls food entering an aircraft, so the handling agent presents the order to customs at SVBS. Meat, dairy and fresh produce are the items to declare, and cooked dishes with a list move more easily. We write the order with the rules in mind.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 9 guests, but a short ground stop also had to be considered when organising vegetarian wraps and colourful salads at Escuela Mariscal Sucre Airport. With charter flight catering, careful attention to packing arrangement matters as much to our crew as the menu itself. The snack boxes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the starters at a glance instead of lifting lids just to establish what belonged to each service.”
“Packing mini sandwiches and individual desserts for 2 passengers at SVBS needed careful thought, especially given different crew meal preferences. With private jet food, careful attention to catering handover matters as much to our crew as the menu itself. The main courses came from The Galley Girls in compact food boxes, with a packing list that matched the contents. Separating the canapés from the first service items helped us avoid opening boxes we did not yet need.”
“Clear quantities were essential at MYC: we had 8 passengers expecting a cheese board and savoury canapés and were working around a small galley worktop. The Galley Girls kept the sandwiches separate from the finishing elements, which gave us control over the final presentation. The snack boxes stayed together in one group, so another crew member could follow the same plating sequence. Our brief for private jet meals was met with a sensible plan for galley preparation.”
How much does private jet catering cost depends on what is served and how often. For a long flight with two services from SVBS, we count the hot main, the cold course and the breakfast or dessert, and price each. Local items such as pabellón and fresh fruit from Aragua tend to cost less than specialist imports.
A repositioning flight with an empty cabin is the simplest order we get at SVBS: crew only, one or two dishes each. The thing to settle is who receives the box at the FBO. Last-minute orders are handled, and customs for food is rarely an issue on an empty leg.
Airside access at SVBS is arranged through your handling agent, and customs rules apply to everything we bring: cooked food, dairy, produce and drinks. We list the items on the order so the inspection is clean. If anything is restricted, we offer a local alternative before the flight, not at the gate.
Can you bring food of your own? Yes, within customs rules, and a handling agent will check it. For a night departure or an early slot from Maracay, we recommend ordering with us so the delivery arrives sealed and ready, with a breakfast of arepas, cheese and fruit for the morning leg.
No, a charter does not include food. Catering for the return from SVBS is commanded on its own, with a menu, a headcount and a handover point. We keep the order tidy so the crew only has one sheet to check.
Tail, pax and diets — a flight attendant takes it from there, day or night.
