Catering to your aircraft in La Fria.
La Fria is a warm, low-lying field in Táchira State, and heat shapes every order. We cook and pack private jet catering for the galley you have, and hand it over at the aircraft through your FBO or handling agent.
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 La Fria draws on Táchira State and its Andean-border cooking: pabellón-style plates, hand-pulled cheese, corn breads, coffee from the highlands. Those local specialities are chosen for how they survive a warm apron and a galley with one oven.
For the inflight menu we separate what is served chilled from what is finished in the oven, then pack private jet food in trays marked by seat. Private jet platters carry tropical fruit and charcuterie; gourmet inflight meals carry the stews and grilled proteins; private jet snacks cover the cabin between meals.
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.
Heat is the first fact at La Fria (SVLF / LFR): a 305 ft field in Táchira State where fruit, dairy and fish need careful handling long before wheels-up. Our private jet catering is built around that, with in-flight catering that travels well and aviation catering packed for an aircraft that may sit on the apron in the sun. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are ordered by phone or email, 24/7, and delivered through your handling agent.
Business jet catering at La Fria is usually a short brief: a midsize jet, four to eight on board, a cold lunch or a hot dinner. Corporate jet catering and VIP flight catering follow the same line, and a private jet chef will write a bespoke menu for charter flight catering or luxury inflight catering when the passengers ask for more than the usual.
When an official party transits Táchira, government flight catering is arranged quietly through the handling agent. Head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule: traceable ingredients and a small, fixed team.
Special meals at La Fria are a procedure, not a label. Local cooking leans on corn, cheese and slow-cooked meat, so allergens hide in broths, fillings and shared fryers. Kosher, halal, vegan, gluten free and allergen free plates are cooked and packed separately, kids meals follow the same route, and each tray is marked by seat so nothing is opened by mistake.
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 a warm turnaround at La Fria the crew eats last and quickly. Crew meals are a service you request, not something added silently. Flight crew meals, pilot meals and cockpit meals come in sealed crew meal boxes; crew catering can include different meals for pilots, and cabin crew meals are packed alongside.
FBO catering at La Fria goes to the general aviation terminal or straight to the aircraft: catering delivery to the FBO is coordinated with your handling agent, so ground handling catering arrives airside without a gate delay. Handling agent catering is agreed on the slot you give us.
Which door and which loading method you get at La Fria depends on the aircraft you fly in on. Galley catering for a light or midsize jet is carried up by hand through the main door; for a larger aircraft with a higher sill, airside catering delivery may call for a high loader arranged through your handling agent. Aircraft provisioning is planned around the galley you actually have: one oven or none, a drawer, a chiller.
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.
La Fria Airport serves Táchira State in western Venezuela from a 305 ft field. Airport catering here supports general aviation, regional operators and the occasional charter, with FBO services and ground handling services on site.
La Fria is not a major business aviation hub, but business aviation catering, inflight catering and executive jet catering still arrive here for oil, agriculture and cross-border travel. In-flight catering, aviation catering and diplomatic flight catering are ordered the usual way, and cabin crew meals can be added.
Venezuela's import rules on fresh meat, dairy and produce apply to food carried in or out. We pack cooked, sealed dishes with labels so inspection is quick, and we advise on the return-leg rules of your next country before ordering.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at LFR, where our order of avocado toast components and breakfast fruit for 8 people involved two separate meal services. The Galley Girls grouped the snack boxes by service, which was more useful to us than simply receiving a list of dishes. The breakfast portions were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. For our team, the strongest part of their private jet meals was how they handled storage requirements.”
“A request for vegetable tartlets and a dessert selection, 9 passengers, and a short ground stop: that was our brief for the departure at La Fria Airport. Instead of asking us to improvise, The Galley Girls explained how the side dishes could be arranged during service. We could finish the sauces as each guest was ready, rather than laying everything out at once. Our brief for private jet menu was met with a sensible plan for packing arrangement.”
“Packing fresh fruit and breakfast pastries for 12 passengers at SVLF needed careful thought, especially given a family lunch request. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. I want a private jet chef to understand final order confirmation, and this order gave us a useful starting point. We could account for the main courses before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
A simple chilled lunch and a hot dinner with sides are priced very differently. Airside delivery through the handling agent is accounted for in the quote, so the answer to how much private jet catering costs here is a written menu price.
Late departures change what we cook: more cold items, fewer fragile plates. Lead time is set by the slot you give us, and urgent orders are accepted.
Your handling agent will tell you what is permitted at the destination; we adjust the menu to match. Cooked, sealed dishes cause fewer customs questions than loose fresh product.
Bringing your own food is possible; the issue is storage. With a hot season and weather that can shift departure windows, outside food sits longer than planned, and customs may ask about it.
Not by default. Whatever the galley can hold, one oven, a drawer, a chiller, defines the menu, and catering for a private jet charter is a separate order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
