Catering to your aircraft in Puerto Cabello.
Puerto Cabello is a coastal field where the heat reaches the tray before the passengers do. We pack each dish for your galley at PBL, so it holds in the drawer and finishes in the oven.
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.
Carabobo State sits on the Venezuelan coast, and a private jet menu for Puerto Cabello leans on what the port and the valleys supply. Local specialities travel well when they are chosen for the galley: cachapas with fresh cheese, arepas with shredded beef or black beans, hallacas in season, and fish from the Caribbean side. An inflight menu built from these is honest private jet food, not a copy of a European card. Private jet platters of tropical fruit, queso de mano and cured meats stay chilled in the drawer, while gourmet inflight meals such as pabellon criollo finish in the oven. Private jet snacks like tequenos, with their sauce apart, round out the menu. We cook and pack each dish for your galley and mark it for service.
Puerto Cabello gives a private jet menu its coastal side: fish, plantain, black beans and corn all turn up in Carabobo State cooking. For an inflight menu these are packed by what the galley can do. Pabellon criollo and grilled fish are gourmet inflight meals that go into the oven, tequenos and arepas are private jet snacks that travel in a box, and fruit and cheese become private jet platters served chilled. This is private jet food chosen for service at altitude, built on the local specialities of Carabobo State, with sauces in their own pots and cold items re-plated cold.
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.
A 32-foot elevation strip on the Carabobo coast, General Bartolome Salom International (SVPC / PBL) sees warm, humid air at every arrival, and the galley has to be packed for it. Private jet catering here means chilled items that stay chilled in the drawer, hot dishes that finish in your oven, and a delivery handed to your handling agent. We write the menu around the aircraft you fly, and the same crew-written approach covers inflight catering and in-flight catering for every cabin, as well as aviation catering and business aviation catering for operators on this field.
Executives and charter groups flying into Puerto Cabello want food that tastes of Carabobo without surprising the galley. A private jet chef writes a bespoke menu for business jet catering at SVPC, while corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering are adapted to the aircraft on the ramp.
When a delegation lands at SVPC, the menu is agreed through the protocol office, not the kitchen. Our team handles government flight catering and head of state flight catering with strict traceability, and VIP aviation catering and state visit aircraft catering are packed in sealed, seat-numbered boxes.
In Carabobo cooking, corn and beans make vegan and gluten free easy, while shellfish and cheese are where allergens hide. Special meals, kosher, halal and allergen free dishes are cooked on separate boards and boxed apart, and kids meals are packed in their own box.
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 SVPC the crew eats between sectors, so crew catering is built for the jumpseat: crew meals boxed, flight crew meals sealed, pilot meals split into different meals for pilots, and cockpit meals that need no cutlery gymnastics. Crew meal boxes are ordered on request, billed like any item, and cabin crew meals are packed separately from guest trays.
FBO catering at SVPC is remitted at the general aviation terminal, with catering delivery to the FBO coordinated through your handling agent. Ground handling catering and handling agent catering follow the same flow: we announce the order, the handling agent opens the apron gate, and the boxes go to the aircraft.
Galley catering for larger aircraft at SVPC is planned with the type: door height, galley layout and whether a high loader is needed. Airside catering delivery and aircraft provisioning follow your handling agent's access plan 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.
SVPC is the airport of Puerto Cabello, a Caribbean port in Carabobo State. Airport catering here is shaped by the coast, and general aviation operators rely on FBO services and ground handling services booked through the handling agent.
Business aviation at SVPC is small and steady, a business aviation hub for the Carabobo coast. Inflight catering and in-flight catering here are adapted to hot ramps. Aviation catering, business aviation catering and executive jet catering are built per aircraft, while diplomatic flight catering and cabin crew meals are agreed with protocol and with the operator.
Customs in Venezuela look closely at imported fresh produce, meat and dairy. Ordering from us means local sourcing, so what lands in your galley at Puerto Cabello has no import status to explain. Your handling agent advises on declarations.
Average rating from the cabin crew and pilots we cater for.
“With a changing departure schedule to consider at SVPC, we needed a practical way to serve yoghurt pots and fresh berries to 2 passengers. This experience of VIP flight catering gave us a useful reference for managing galley preparation on another departure. I asked The Galley Girls for the snack boxes in separate meal boxes, with garnishes supplied separately for plating on board. The main courses stayed together in one group, so another crew member could follow the same plating sequence.”
“Packing a breakfast basket with individual preserves for 9 passengers at PBL needed careful thought, especially given several individual meal preferences. The Galley Girls suggested individual containers for the starters, and that choice worked well with our storage arrangement. The crew provisions were easy to locate, leaving the crew free to focus on the remaining cabin preparation. I would discuss charter flight catering with them again, especially when galley preparation needs careful coordination.”
“The 4 passenger portions of mini sandwiches and individual desserts were the easy part; managing a small galley worktop at General Bartolome Salom International Airport took more planning. I wanted clear identification on the crew provisions; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the sauces at a glance instead of lifting lids just to establish what belonged to each service. With private jet food, careful attention to galley preparation matters as much to our crew as the menu itself.”
Late changes in guest numbers do not break an order here, they just reprice it. How much private jet catering costs at PBL is set by the menu and the portions packed, so a lighter or heavier cabin means a different quote for that sector.
What shortens the lead time here is a clear brief: how many services, which cabin, which galley. With two services on board we split cold and hot so the second holds. A late request is still handled, 24/7.
Short repositioning, no passengers, same customs rules: foreign meat and dairy in the galley may need declaring. We pack fresh, local meals for the next sector so the aircraft leaves with a clean galley list.
Bringing food yourself means explaining it at the airside checkpoint and, possibly, at customs. We hand a sealed order to your handling agent at the FBO, so the check is quick and the galley gets what you ordered.
Charters here cover the aircraft and crew, not the meals. If you depart before dawn or after dark, you order catering separately; we are reachable 24/7 and last-minute orders are handled.
Tail, pax and diets — a flight attendant takes it from there, day or night.
