Catering to your aircraft in El Vigía.
Juan Pablo Pérez Alfonso is a quiet field on the plain below Mérida State. For crews departing here we pack meals by seat number, with the hot items made for the galley 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.
El Vigía lies in the lowlands of Mérida State, where the Mucujún and Chama river valleys carry Andean produce down to the plain. A private jet menu for SVVG draws on that: local specialities such as arepas andinas, pisca andina soup, trout from the highland streams, plantain, yuca and white cheese. The inflight menu is built so each of these travels as it should, with hot items finished in the galley oven and cold items kept apart.
Private jet food from Mérida State is bound to the mountains: queso de mano, hallacas at the end of the year, pabellón, cachapas, and fruit from the Andean slopes such as mora and fresa. We pack these as local specialities for the galley, with sauces apart and breads sealed. The region around El Vigía gives an inflight menu that is honest and regional, and the private jet menu is confirmed against your headcount and the aircraft's equipment.
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.
El Vigía sits on the flat lowland south of Lake Maracaibo, with the Andean ridges of Mérida State rising to the east, and that contrast decides what goes into the galley here. Private jet catering at SVVG is written around what the cabin can serve cold, what the oven can finish, and what the handling agent can carry to the apron. Inflight catering for these legs leans on regional produce, aviation catering is boxed by seat and by crew, and business aviation catering follows the departure slot. Executive jet catering, diplomatic flight catering and cabin crew meals are each planned from the aircraft's galley, not from a standard list. In-flight catering for El Vigía is confirmed with your tail and headcount.
Business jet catering at El Vigía usually serves oil, mining and regional executives moving between Zulia and the Andes. Corporate jet catering and VIP flight catering are planned with a private jet chef around the galley; charter flight catering follows the same bespoke menu, and luxury inflight catering uses local produce.
For official flights from SVVG, government flight catering is cleared before anything is cooked. Head of state flight catering, VIP aviation catering and state visit aircraft catering are boxed with a named team and confirmed by phone or email.
A gluten-free guest at El Vigía meets the local bread head on: arepas, cachapas and bakery rolls are all corn or wheat. Our procedure is to pack kosher, halal, vegan, gluten free, allergen free and kids meals on separate boards, in sealed boxes, marked by seat number. Corn arepas are often naturally gluten free but the kitchen confirms cross-contact before it commits. Special meals are cleared in advance with the headcount.
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 a turnaround at SVVG, crew meals are ordered with the flight and billed with it. Flight crew meals, pilot meals and cockpit meals come in crew meal boxes, crew catering stays separate from guest trays, and different meals for pilots are available on request.
At SVVG the handover happens where the FBO and the handling agent meet the aircraft. FBO catering, catering delivery to the FBO and handling agent catering all depend on the slot, while ground handling catering follows airside rules and the general aviation terminal.
Aircraft provisioning at SVVG depends on the type: a light jet takes galley catering by hand through the cabin door, while a larger cabin may need a high loader at the apron. Airside catering delivery is agreed with the handling agent, who controls access to the ramp. Tell us the aircraft and we plan galley catering around its door height and its oven.
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.
El Vigía is a general aviation field on the plain south of Lake Maracaibo. Airport catering follows the aircraft, FBO services are limited to the essentials, and ground handling services are coordinated by the handling agent.
SVVG is no big business aviation hub, but it handles private flights to the Andes. Inflight catering, in-flight catering and aviation catering are ordered here for business aviation catering needs, executive jet catering, diplomatic flight catering and cabin crew meals.
Venezuelan customs restrict fresh imports of meat, dairy and produce, so catering ordered locally avoids delay. Your handling agent coordinates airside access at SVVG and tells us what the apron allows.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at VIG covered a cold lunch with cheese and fruit for 9 guests, leaving us to organise the service around a tight boarding window. The Galley Girls suggested sealed meal containers for the salads, and that choice worked well with our storage arrangement. We placed the sandwiches in their planned storage area without first having to reorganise all the catering boxes. I want a private jet catering company to understand storage requirements, and this order gave us a useful starting point.”
“Working around a family lunch request at Juan Pablo Pérez Alfonso Airport, I asked for beef fillet with roasted potatoes in portions appropriate for our 3 passengers. The Galley Girls used a readable packing list for the snack boxes, which helped when two colleagues checked the order together. When comparing private jet catering companies, I would look closely at portion planning after this experience. I found the salads without searching through every box, a small detail that mattered during the final cabin checks.”
“Timing and organisation mattered at SVVG, where our order of beef fillet with roasted potatoes for 8 people involved a changing departure schedule. My search for "private jet catering near me" led to a practical conversation about final order confirmation. Our request to The Galley Girls focused on the sandwiches, with enough detail to distinguish passenger portions from additional provisions. The quantities of sauces matched our service plan, leaving us comfortable with the order before the final briefing.”
Cost is set by composition. For two services on one sector from SVVG, tell us how many seats, which meals are hot, and whether crew eat too. We then quote private jet catering menu by menu, with nothing assumed.
Empty cabin, short hop: the lead time depends on how simple the order is. A repositioning crew needs a couple of hot meals and water. We handle last-minute orders and confirm by email.
At El Vigía the handling agent decides airside access, so catering for a departing jet passes through that gate. Food prepared locally for an outbound flight is straightforward; imported fresh produce on inbound flights may be restricted, and we advise case by case.
Bringing food on board is possible, though for a night slot we suggest letting us pack it: sealed, labelled and ready for the oven. Orders for early morning departures are accepted 24/7.
Is catering part of a charter? Not by default. Ordering for a return leg from Juan Pablo Pérez Alfonso means a new order, new invoice, and we confirm the details with you.
Tail, pax and diets — a flight attendant takes it from there, day or night.
