Catering to your aircraft in Guasdualito.
Guasdualito is a quiet field in cattle country. You tell us the aircraft and the seat count; we pack beef, fish and cassava the way your galley can finish it.
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.
Apure State is cattle country, and the private jet menu for Guasdualito follows the llanos: beef over open fire, river fish, cassava and corn. Local specialities travel well when you pick the right ones, so our inflight menu for SVGD sorts them by how they finish in a galley.
Private jet platters start with carne en vara and queso de mano, sliced for the seat count and packed cold or ready for the oven. Gourmet inflight meals come from the same table: pabellon criollo with the beans, rice and plantain in separate trays, cachapas folded around cheese, and a river fish dish with its sauce apart.
Private jet snacks for the cabin are simple here: yuca chips, arepitas with cheese, tequenos, fresh tropical fruit. Private jet food in Apure State means keeping fried items crisp, so they travel dry with a re-plate note. Ask for the llanero table and we write it around the Guasdualito season and your galley.
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.
Guasdualito Airport sits at 427 ft on the llanos of Apure State, a grass-and-cattle landscape where a business jet is a rare sight on the apron. Private jet catering here means planning for a quiet field with no on-site restaurant behind you, so the galley is stocked before you land. We cook and pack as former VIP flight attendants, with inflight catering, in-flight catering and aviation catering for SVGD built around what your aircraft can actually heat and serve. Business aviation catering and executive jet catering orders are handled day or night, and diplomatic flight catering follows protocol set before anything is cooked. For a long rotation out of this field, a tray for the cabin crew meals can be added to the order on request.
Who flies into Guasdualito? Mostly small and midsize jets on corporate trips in Apure State. Our private jet chef drafts a bespoke menu for business jet catering and corporate jet catering orders, adds VIP flight catering and charter flight catering variants, and treats luxury inflight catering as the same plate with better finishing.
For state visit aircraft catering into Apure State, the protocol office comes first. Government flight catering and head of state flight catering are labelled by seat, with VIP aviation catering handled quietly at the aircraft.
Special meals for Guasdualito are a procedure, not a label. On the llanos the hidden allergens are cheese in the corn dishes, peanut and nut oils in the fried snacks, and shellfish stock in sauces, so each plate is cooked on its own board and boxed with the seat number. Kosher, halal, vegan, gluten free and allergen free orders are agreed against what Apure State produce allows, and kids meals follow the same 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.
On the llanos a crew rarely finds a restaurant open near the apron, so crew meals at Guasdualito are something you ask for and we invoice with the rest of the order. Flight crew meals, pilot meals and cockpit meals can be packed to eat one-handed between legs, and crew catering follows the roster. Crew meal boxes stay separate from the guest trays, and different meals for pilots are written when the operator asks. If you want cabin crew meals for the whole rotation, add them when you give us the flight.
FBO catering at Guasdualito means catering delivery to the FBO or the general aviation terminal, coordinated with your handling agent. Ground handling catering and handling agent catering are the same handover at the aircraft on your slot.
Aircraft provisioning at Guasdualito follows the aircraft type: a light or midsize jet takes a trolley through the door, while a larger cabin may need a high loader at the ramp. Galley catering for SVGD is sized to the oven and fridge on your tail, and airside catering delivery is arranged with your handling agent so access to the apron is cleared before the van arrives.
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.
Guasdualito is a regional strip in Apure State. Airport catering is built around general aviation arrivals, supported by FBO services and ground handling services at a field with few movements.
Inflight catering, in-flight catering and aviation catering for SVGD suit a business aviation hub that runs on small cabins. Business aviation catering and executive jet catering are handled for ranch and regional trips, diplomatic flight catering is cleared by protocol, and cabin crew meals ride along on request.
Importing fresh food into Venezuela can mean a hold at customs, so catering at SVGD is sourced locally and loaded sealed. Your handling agent confirms customs hours for your slot.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 5 guests, but a late menu amendment also had to be considered when organising a selection of petits fours and sandwiches at Guasdualito Airport. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the crew provisions listed separately when checking how much space the complete order would require. The portion planning stood out more than any sales pitch about private jet catering menu.”
“A request for herb chicken with a quinoa salad, 12 passengers, and limited fridge space: that was our brief for the departure at SVGD. I needed the salads checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. I would discuss private aviation catering with them again, especially when final order confirmation needs careful coordination. The note about the side dishes was easy to spot, and we could brief the rest of the team quickly.”
“Getting a cheese board and savoury canapés ready for 6 guests at GDO required an order that accounted for an evening cabin service. The order made business jet catering feel manageable because the written menu details had been considered beforehand. The Galley Girls understood why we wanted the starters readily accessible instead of spread across several different boxes. Our colleague could take over the crew provisions without asking where every component had been placed during preparation.”
Think of it by line: carne en vara costs more than a cassava and cheese plate, and both cost more than water and fruit. An empty positioning flight into SVGD usually sits at the bottom of that scale.
At a quiet airport like this, the handling agent is the key contact. We coordinate airside access with them, and an order placed late is still taken. Lead time becomes a question of clearing the van, not of cooking.
For a late or early departure, ask your agent about customs coverage first. Local catering avoids the import question, and sealed packs keep the inspection simple.
Food from abroad can be held at the border, so we suggest ordering the return meals from here. Tell us seat count and aircraft, and cabin crew meals ride in the same order, on request.
Is catering part of a charter into Guasdualito? No, it is a separate order. In the wet season, departures at SVGD depend on the weather window, and we hold the menu flexibly until your slot is confirmed.
Tail, pax and diets — a flight attendant takes it from there, day or night.
