Catering to your aircraft in Maracaibo.
La Chinita is hot and humid most of the year, and the galley needs food that survives the apron. We cook Zulia dishes and pack them for your aircraft, so crews in Maracaibo get a real meal.
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.
Ask for Maracaibo and you get the Zulia pantry: plantain in several forms, soft white cheese, corn arepas, fish and shrimp from the coast, mango and guava for dessert. A private jet menu built on these local specialities reads as local without being heavy.
On the aircraft the hot items matter most. Patacones and empanadas finish in the galley oven, while the ceviche-style plates and fruit travel chilled. We label each box so your inflight menu in Zulia State needs no explaining mid-flight.
For private jet food at SVMC, keep the menu short and seasonal. Three or four strong dishes from the region beat a long list, and they stay recognisable after a flight. Tell us the headcount and the tail and we cook for that 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.
La Chinita sits on the hot, flat shore of Lake Maracaibo, and what the galley needs here is food that holds up through heat and humidity on the apron. Private jet catering at SVMC is built around that: Zulia dishes, packed for your aircraft, with inflight catering, in-flight catering and aviation catering handled as one order. Business aviation catering, executive jet catering and diplomatic flight catering for Maracaibo all come with cabin crew meals on request, invoiced like the rest.
Corporate jet catering in Maracaibo usually starts with a short brief: how many seats, which galley, who has restrictions. Our private jet chef writes a bespoke menu for it, with business jet catering, VIP flight catering and charter flight catering all handled as one order, plus luxury inflight catering where the guests want more.
For official visits we run government flight catering with one contact and no names on the labels. Head of state flight catering, VIP aviation catering and state visit aircraft catering at La Chinita are agreed with protocol before we cook anything.
At Maracaibo the allergens hide in familiar places: shellfish in the fish dishes, wheat in the fried coatings, dairy in the fresh cheese that goes on almost everything. Kosher, halal, vegan and gluten free requests are handled as a procedure, with special meals and allergen free dishes cooked separately and sealed. Kids meals follow the same card system, one seat number per 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.
At La Chinita we pack crew meals separately from guest trays and bill them as a normal line. Flight crew meals and pilot meals can be hot or cold; crew catering is sized to your duty time. Cockpit meals are easy to eat in the seat, crew meal boxes are labelled, and we prepare different meals for pilots when your operator asks. Cabin crew meals follow on request.
We deliver through the FBO and coordinate with your handling agent. FBO catering at Maracaibo means catering delivery to the FBO, passed on at the general aviation terminal and carried to the aircraft; ground handling catering and handling agent catering follow the same route.
La Chinita sees a mix of narrow and large aircraft, and the aircraft decides the loading. A large cabin may need a high loader, while a smaller jet takes boxes by hand. Galley catering is packed to match your galley layout. Airside catering delivery goes through the FBO and your handling agent, and aircraft provisioning is confirmed against the tail before anything is cooked.
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.
Maracaibo is the hub of Zulia State, and La Chinita is its main gateway. Airport catering here supports a steady general aviation flow, with FBO services and ground handling services around the terminal, and business aviation hub traffic that peaks around industry travel.
For business aviation catering at La Chinita, inflight catering and in-flight catering are matched to the aircraft, while aviation catering is scaled to the group. Executive jet catering and diplomatic flight catering each have their own menu logic, and cabin crew meals are added on request.
Venezuela applies import and customs rules to food on the aircraft, so we cook locally and pack sealed. Your handling agent can confirm the current requirements before the flight, and the order is prepared accordingly.
Average rating from the cabin crew and pilots we cater for.
“An order of roasted chicken and seasonal vegetables for 5 people at SVMC had to be organised around a revised passenger count. After a final adjustment to the sauces, The Galley Girls gave us one revised order summary to work from. The main courses remained as originally requested, which was reassuring when we checked the latest version with operations. When comparing inflight catering companies, I would look closely at final order confirmation after this experience.”
“It was the packing plan I cared about at MAR, with 10 servings of a cheese board and savoury canapés and a family lunch request to consider. The Galley Girls kept the crew provisions separate from the finishing elements, which gave us control over the final presentation. I would discuss in-flight catering services with them again, especially when portion planning needs careful coordination. The breakfast portions stayed together in one group, so another crew member could follow the same plating sequence.”
“One detail shaped our order at La Chinita International Airport: several individual meal preferences, alongside a request for roasted vegetable bowls with separate dressings for 5 passengers. For aviation catering, that attention to crew briefing made the order noticeably easier to manage. With several people involved, The Galley Girls kept the snack boxes and delivery arrangements together in a concise order update. The cabin team could match the sauces to the request before moving on to the remaining departure tasks.”
Take two menus for La Chinita: one with grilled fish and one with empanadas and queso de mano. The first costs more because of the seafood. Private jet catering is quoted per menu, never as a flat sum.
Short turnarounds suit cold plates and a few oven items; longer stops allow a full hot menu. Last-minute requests are accepted, and the lead time is set by your slot, not by a rule.
Import food rules apply on the ground at Maracaibo, so we cook locally and pack sealed. That keeps the customs step simple, while your crew stays inside duty limits.
You can, but a special-meal request such as kosher, halal, allergen or child meals is easier when we cook it under a controlled process. Outside food raises customs and allergen questions we would rather avoid.
Catering sits apart from the aircraft price. A delegation or government flight into La Chinita needs a menu cleared by protocol, ordered and invoiced like any other order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
