Catering to your aircraft in San Antonio del Tachira.
At 1,312 ft in the Andean foothills, Juan Vicente Gómez International runs a quiet general aviation pace, and we cook and pack for crews flying in and out of San Antonio del Tachira with a galley in mind.
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.
Táchira State is coffee, cacao and highland farming country, and that shapes a private jet menu out of San Antonio del Tachira more than any chef's habit. An inflight menu here leans on arepas, pan de jamón, cachapas, hallacas in the festive season and strong Andean coffee, all things that travel well in a galley. Private jet food from this region is local specialities first: roasted chicken, black beans, plantain, fresh white cheese, and cacao-based desserts packed to be plated cold. Private jet platters, gourmet inflight meals and private jet snacks are the three formats we build around Táchira State produce.
For a private jet menu at SVSA, think of what grows and cooks well in Táchira State: Andean potatoes, yuca, queso de mano, cured meats, tropical fruit from the lower valleys and some of the country's best cacao and coffee. The inflight menu is local specialities adapted to a jet galley, with private jet platters for sharing, gourmet inflight meals plated on board and private jet snacks for a short leg. Private jet food here is simple, warm and honest, and each dish is packed with its service note.
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.
At Juan Vicente Gómez International, a quiet border-state airport, a good private jet catering order starts with the aircraft's galley and ends at the foot of the stairs. Aviation catering for SVZ covers business aviation catering, executive jet catering and diplomatic flight catering, all cooked and packed for the galley you actually have, with cabin crew meals on request.
Executives landing at San Antonio del Tachira expect something local and unfussy. We offer business jet catering, corporate jet catering, VIP flight catering and charter flight catering, with a private jet chef agreeing a bespoke menu and luxury inflight catering where requested.
When a delegation flies into San Antonio del Tachira, the order is cleared before cooking. We provide government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering with a traceable chain from kitchen to cabin.
At San Antonio del Tachira, special meals are handled as a procedure, not a label: kosher, halal, vegan, gluten free, allergen free and kids meals are packed on their own board and sealed. Corn, cassava and plantain are the base of much local cooking, which helps for gluten free, while dairy and cured meats need watching for halal and allergen free requests. Tell us the seat number and the restriction and the box is marked to match.
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.
Crews landing at SVZ often have a short turn, so crew meals, flight crew meals and pilot meals are boxed and sealed. Crew catering is on request and invoiced with the order; crew meal boxes carry different meals for pilots when the policy requires, and cockpit meals are designed to be eaten at the seat.
The general aviation terminal at SVSA is where your order meets you. FBO catering for San Antonio del Tachira is released to the FBO or to your handling agent, who walk it airside to the aircraft. Ground handling catering and handling agent catering follow the apron instructions agreed for your slot, so catering delivery to the FBO ends at the cabin door.
Whether a high loader is needed at SVZ depends on the airframe. A light jet takes boxes and trays up the airstair by hand, while a wide-body or tall-sill cabin calls for a lift truck. Give us the type and we shape galley catering around its ovens and drawers, then plan airside catering delivery and aircraft provisioning with your handling agent for the apron position.
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.
Juan Vicente Gómez International serves San Antonio del Tachira and the Táchira border region. Airport catering, general aviation, FBO services and ground handling services share the field, which acts as a modest business aviation hub for the western Andes.
Aviation catering at SVZ covers inflight catering, in-flight catering, business aviation catering and executive jet catering for owners and operators. Diplomatic flight catering follows the protocol brief, and cabin crew meals go on the same order.
Venezuela applies strict controls on imported food, so catering is sourced and prepared locally in Táchira State. Customs and immigration clearance at SVSA are handled with your handling agent, and we align the delivery list with your manifest.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at Juan Vicente Gómez International Airport: chicken skewers with a couscous salad for 9 guests, organised with a revised passenger count in mind. For private jet menu, that attention to galley preparation made the order noticeably easier to manage. The crew provisions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the desserts stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“The 2 passenger portions of a selection of petits fours and sandwiches were the easy part; managing limited fridge space at SVSA took more planning. We discussed the dimensions before confirming; The Galley Girls grouped the canapés into compact food boxes that were easy to handle. The breakfast portions were easy to locate, leaving the crew free to focus on the remaining cabin preparation. I want a private jet chef to understand portion planning, and this order gave us a useful starting point.”
“Nothing about the 3 guest order at SVZ called for excess complexity: just herb chicken with a quinoa salad and sensible planning for two separate meal services. The Galley Girls kept the desserts separate from the finishing elements, which gave us control over the final presentation. We could finish the canapés as each guest was ready, rather than laying everything out at once. For our team, the strongest part of their in flight catering was how they handled written menu details.”
Special diets raise the price of private jet catering because each plate is handled alone. An allergen free tray for one passenger costs differently from a shared platter for six. Send the seat plan and we return a quote for San Antonio del Tachira.
Delegation and government flights go through a protocol check before anything is cooked, so the useful move is to tell us early which flight it is and who clears the menu. Last-minute orders are handled, but protocol sign-off is the real gate. Call or email, 24/7.
Customs rules in Venezuela limit what food can come off an inbound aircraft, which is why local catering suits SVZ. If a guest joins or drops off at the last minute, we adjust portions and labels and re-confirm the seat numbers.
Bringing food on board is possible, yet fresh meat, dairy and produce can be held at customs on arrival. For a long flight with two services, the safer route is a local order split into two boxes, with the second kept chilled.
A repositioning leg with an empty cabin usually means crew only. Catering is a separate order, invoiced separately from the charter, so you pick exactly what goes on board. Contact us by phone or email, 24/7.
Tail, pax and diets — a flight attendant takes it from there, day or night.
