Catering to your aircraft in Carúpano.
Carúpano is a quiet coastal field in Sucre State, and the orders we pack here are built around the morning fish and the cacao the region is known for. Crews get a phone or email contact day and night.
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.
Sucre State is fish country, and the private jet menu for Carúpano starts at the quay: grouper, snapper and shrimp from the Gulf of Cariaco and the Caribbean side, packed as private jet food that survives a galley with one oven. Cacao from the Paria peninsula is the other local speciality, and it turns up in chocolate desserts and cocoa-based sauces on the inflight menu. Private jet platters of cold seafood, arepas with cheeses and fruit boards of mango, guava and passion fruit travel well; gourmet inflight meals such as fish in coconut sauce go out with the sauce apart. Private jet snacks follow the same logic: cassava bread, plantain chips and cacao squares.
For a Carúpano trip, the private jet menu is built from Sucre State ingredients: Caribbean fish, shrimp, cacao and tropical fruit. These local specialities are packed for the aircraft, not for a restaurant table: fish chilled, coconut sauce in its own pot, arepas ready to re-plate. Private jet food from this coast is simple and strong, so the inflight menu is short and precise. Private jet platters carry seafood and cheese, gourmet inflight meals cover the hot service, and private jet snacks are the cacao and plantain items that sit well in a drawer.
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.
Carúpano sits on the Paria peninsula coast, where the airfield at 33 ft elevation serves charters heading for Sucre State beaches and cacao estates. Private jet catering here leans on the daily fish landing and local cacao, packed for the galley of your aircraft. Inflight catering and in-flight catering orders are built per tail, and aviation catering for the area is written around what the market has that day. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same route: order by phone or email, day or night, and cabin crew meals arrive with the guest trays at the FBO.
Most business flights into CUP carry executives, owners' guests or leisure charters. Business jet catering, corporate jet catering and charter flight catering are built from what Carúpano has that day. VIP flight catering and luxury inflight catering rely on a private jet chef and a bespoke menu, agreed by phone with your crew.
When a delegation lands at Carúpano, VIP aviation catering starts with the guest list and restrictions. Government flight catering and head of state flight catering are cleared with the protocol contact; state visit aircraft catering is traced tray by tray from kitchen to aircraft door.
Special meals at Carúpano start with the local kitchen: fish, shellfish and nuts are everywhere in Sucre State cooking, so allergen free orders are packed on a separate board and sealed. Kosher and halal requests are agreed with us in advance and delivered sealed to the FBO; vegan and gluten free dishes use cassava, plantain, beans and rice, which suit the region. Kids meals stay plain: arepas, rice, chicken, 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.
At SVCP, crew meals are a line on the order: you ask for them, we cook them, and they are invoiced. Flight crew meals and pilot meals are packed apart from the cabin. Crew catering, cockpit meals and crew meal boxes can be timed to the wait on the ground, and we can provide different meals for pilots. Cabin crew meals are labelled for the galley, so nobody opens a passenger tray by mistake.
FBO catering at Carúpano means catering delivery to the FBO, where your handling agent receives the order. The general aviation terminal is small, so ground handling catering is a short handover on the apron. Handling agent catering is confirmed with the tail, the slot and the headcount.
SVCP handles light and midsize business jets, so galley catering usually goes straight from the vehicle to the cabin door without a high loader. For a larger airframe, we ask the type and galley layout and plan the airside catering delivery around the door height. Aircraft provisioning is confirmed with your handling agent, with trays marked by seat number.
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.
Airport catering at General Francisco Bermúdez Airport serves a small general aviation operation on the coast of Sucre State. FBO services and ground handling services are limited and personal, which suits private jets and light charters. Customs in Venezuela can check food on arrival, so local sourcing is the safer route.
Few airports in the region see as quiet a business aviation hub as SVCP. Inflight catering, in-flight catering and aviation catering follow the season; business aviation catering and executive jet catering suit private arrivals, and diplomatic flight catering or cabin crew meals can be added to any trip.
Venezuelan customs may inspect any food arriving on board. At Carúpano, that means catering ordered locally avoids delays, while food loaded abroad can be questioned. Confirm the rules with your handling agent before the trip.
Average rating from the cabin crew and pilots we cater for.
“My order at CUP covered a charcuterie board and fresh bread for 11 guests, with a practical service plan needed because of a changing departure schedule. My main takeaway from this private jet catering services order was the practical approach to written menu details. The Galley Girls prepared the desserts for assembly in the galley, with the accompanying elements easy to locate. The breakfast portions stayed together in one group, so another crew member could follow the same plating sequence.”
“Several practical details needed attention at General Francisco Bermúdez Airport, with vegetable tartlets and a dessert selection requested for 2 guests and different crew meal preferences to accommodate. I want a private jet catering company to understand catering handover, and this order gave us a useful starting point. The Galley Girls labelled the fruit plates in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the starters identifiable helped the colleague taking over service understand the order without another long explanation.”
“Between cabin checks at SVCP, I coordinated a seafood starter and warm vegetable sides for 10 guests and explained our concerns about several individual meal preferences. The Galley Girls grouped the breakfast portions by service, which was more useful to us than simply receiving a list of dishes. We left the crew provisions stored until needed, which kept the first service manageable and reduced unnecessary handling. When comparing private jet catering companies, I would look closely at packing arrangement after this experience.”
Pilots stuck on the ground at Carúpano rarely want the same dish as the cabin. We price private jet catering per menu: guests' fish plates, plus separate crew boxes if you ask. Waiting time decides how many of those you need.
Special meal requests need a conversation first: which restriction, which seat, which aircraft galley. Lead time on kosher or halal into Carúpano comes from sourcing sealed dishes, while allergen free and child orders can be cooked locally. Last-minute orders are handled.
Food loaded abroad can be seized or refused on arrival in Venezuela. For delegation flights, ordering catering locally in Carúpano avoids that risk. Confirm details with your handling agent.
Passengers sometimes arrive with their own boxes. Customs at CUP may check them, and a last-minute count change means someone has to eat what was ordered. We pack in modular portions so a change in headcount stays simple.
A charter contract does not include catering at SVCP; you order and pay for it separately. With two services on board, we split the order into two clearly marked boxes, one per service.
Tail, pax and diets — a flight attendant takes it from there, day or night.
