Catering to your aircraft in Guyana City.
At Puerto Ordaz the rhythm is set by mining rotations, delegations and sightseeing charters to the Guayana highlands. We cook and pack for your galley, you re-plate and serve.
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.
A private jet menu for Guyana City draws on the Orinoco and the Guayana highlands. Our inflight menu leans on local specialities: cachama and river fish, casabe (cassava bread), arepas, cheese from the llanos and tropical fruit from Bolívar State. Private jet food from this region travels well when you plan it: fish is cooked and chilled to be re-plated, casabe stays dry in its own bag, fruit is cut to order. Ask for local specialities of Bolívar State and we tell you which ones hold on a hot apron and which are better kept for a cold plate.
Bolívar State shapes the private jet menu we write for SVPR. Guyana City sits on a river that gives the inflight menu its fish, and the surrounding farmland gives cheese, plantain and mango. These local specialities are private jet food only if they survive the galley: pabellón components packed separately, hallacas for festive flights, casabe kept crisp, passion fruit and guava as cold finishes. We pack each one for your oven or your drawer and label how it is finished.
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.
General Manuel Carlos Piar International serves the steel, aluminium and mining corridor of Bolívar State, and business aircraft arrive here with crews who know the ground is thin on provisioning. We handle private jet catering for SVPR as cabin crew would write it themselves: what fits your galley, what stays cold, what goes in the oven, what the pilots eat. The same service covers inflight catering and in-flight catering for charter and corporate legs, plus executive jet catering and business aviation catering for operators who position through Puerto Ordaz. Diplomatic flight catering and cabin crew meals follow the same labelled, seat-numbered logic, and aviation catering here is built by former VIP flight attendants.
Business jet catering at Guyana City is usually written around an executive group flying out of Bolívar State: corporate jet catering with a private jet chef who builds a bespoke menu to your galley. VIP flight catering, charter flight catering and luxury inflight catering are all packed, labelled and handed to your FBO.
Government flight catering at Puerto Ordaz starts with protocol. Head of state flight catering, VIP aviation catering and state visit aircraft catering run through a named team, cleared menus, traceable ingredients and no talk about who is on board.
Dietary requests at SVPR are handled as a procedure, and the local kitchen changes where the risks hide: wheat flour in arepa fillings, shellfish in fish stocks, nuts in desserts. Kosher, halal, vegan, gluten free and allergen free trays are packed sealed, with kids meals and other special meals written on the order.
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.
When you need crew meals on a Puerto Ordaz turnaround, we pack flight crew meals and pilot meals as crew catering in crew meal boxes. Cockpit meals are easy to eat in a seat, and different meals for pilots can be built separately. Ordered on request, billed with the order.
At SVPR we organise FBO catering with your handling agent: catering delivery to the FBO, ground handling catering at the general aviation terminal and handling agent catering at the stair of the aircraft.
At Guyana City, airside catering delivery depends on the aircraft: a light or midsize jet is served by van at the stair, while a larger cabin may need a high loader to reach the door. Galley catering is planned around your oven count and drawer space, and aircraft provisioning is confirmed with the handling agent before the slot.
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.
Piar International is Guyana City's main airport for airport catering and general aviation in Bolívar State, with FBO services and ground handling services for corporate and charter traffic.
As a business aviation hub for Bolívar State, SVPR sees inflight catering and in-flight catering requests tied to mining visits and highland charters. Aviation catering, business aviation catering and executive jet catering run alongside diplomatic flight catering and cabin crew meals.
Venezuelan customs treat food leaving the aircraft as international waste, so leftovers stay on board or go to approved disposal. Imported fresh produce and meat face the strictest limits, which is why we cook locally.
Average rating from the cabin crew and pilots we cater for.
“An order of poached fish with steamed rice for 3 people at SVPR had to be organised around a late menu amendment. For flight catering, that attention to crew briefing made the order noticeably easier to manage. Our request to The Galley Girls focused on the sandwiches, with enough detail to distinguish passenger portions from additional provisions. We also checked the canapés before approval, which helped avoid a second round of questions later in the preparation.”
“We kept the passenger brief simple at PZO: a light pasta dish with grilled vegetables for 2 guests, organised with an evening cabin service in mind. I gave The Galley Girls our storage brief and asked for the breakfast portions to arrive in compact food boxes. Separating the snack boxes from the first service items helped us avoid opening boxes we did not yet need. With flight catering services, careful attention to meal organisation matters as much to our crew as the menu itself.”
“It was the packing plan I cared about at General Manuel Carlos Piar International Airport, with 6 servings of yoghurt pots and fresh berries and limited fridge space to consider. The Galley Girls prepared the side dishes for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the sauces ready without cluttering the galley work area during preparation. This experience of airline catering gave us a useful reference for managing galley preparation on another departure.”
How much does private jet catering cost depends on how special the meals are. A vegan or gluten free tray costs differently from a sealed kosher one; each is quoted separately before you confirm, for Guyana City or any other airport.
Lead time on a state or ministerial flight is not a number we promise. It follows the approvals your delegation needs. Contact us day or night about Piar International, and last-minute requests are handled.
A late change in passengers at Puerto Ordaz is a catering question first and a customs question second: extra trays are produced locally, so there is no new import to declare. Raw meat, fresh produce and dairy leaving the aircraft are the items regulations watch.
Passengers can carry food, and Venezuelan customs may ask about it on arrival or departure. On a two-service leg out of Puerto Ordaz, the galley limit is the real problem. We build service one cold, service two hot, and label each for your galley.
Is catering part of a charter? No. Even on an empty repositioning leg into Piar International, food is its own order and its own invoice. A short flight usually calls for a light crew order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
