Catering to your aircraft in Maiquetía.
Maiquetía sits on the Caribbean coast with the Ávila ridge behind it, and almost every business jet that comes here is bound for Caracas across the mountain. We cook, pack and label for your galley, then hand it over at the aircraft.
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.
La Guaira State is a narrow strip of coast pressed against the Ávila ridge, and the private jet menu at Maiquetía draws from both sides of it. Local specialities such as arepas, cachapas with queso de mano, hallacas in the December season and pabellón criollo travel well when packed for the galley, and the inflight menu we build from them keeps the rice, the black beans and the shredded beef in separate containers so a passenger can plate what they want.
From the coast comes fish and seafood: pargo, shrimp, ceviche-style starters that must stay chilled and are best sent as a cold platter. From the Andes come the cheeses and the dulce de leche sweets, and the cacao is some of the best in the region, so a chocolate course from Venezuelan beans is an easy finish. Private jet food here works when the dish is chosen for the oven you actually have, not for the menu we would like to cook.
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.
Coming into CCS with a full cabin and nothing yet on board? Private jet catering at Maiquetía starts with the aircraft type and the passenger count, then the local table: cachapas, Andean cheese, fresh coast fish, tropical fruit. Our aviation catering follows the way your crew actually works: oven or no oven, drawers or carts, what goes plated and what waits chilled. Business aviation catering and executive jet catering here are written for the flight attendant opening the galley, and diplomatic flight catering and cabin crew meals are handled with the same attention.
Business jet catering at Maiquetía is shaped by who flies here: executives heading up to Caracas, charter flight catering for visiting delegations, and corporate jet catering for operators that base crews on the coast. A private jet chef can write a bespoke menu around Venezuelan cacao, Andean cheeses and coast fish, and VIP flight catering and luxury inflight catering are packed in drawers marked by seat.
State visit aircraft catering into Caracas is planned with the protocol office, not the kitchen. We handle government flight catering and head of state flight catering with a fixed team, written menus and sealed packaging, and VIP aviation catering with the same discretion.
For kosher, halal, vegan, gluten free, allergen free and kids meals, and any other special meals, the work is in the kitchen and the packing, not in the sticker. At Maiquetía the thing to watch is corn and wheat: arepas and cachapas are naturally gluten free, but fried items and breads for the cabin are not, so we keep them on separate boards, in separate boxes, with the restriction written on the seat card.
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 Caracas rotation the crew often eats last and on the move, so we pack flight crew meals and pilot meals as sealed boxes marked CREW, built to be eaten one-handed at the controls or on the jumpseat once the cabin is served. Crew catering at Maiquetía is a catalogue item you request with the trip and pay for on the same invoice as the passenger order. Cockpit meals can be a hot plate of carne mechada with rice or something lighter, and we can pack different meals for pilots when the operator's policy asks for it, so the captain and the first officer never share a dish. Crew meal boxes travel with the passenger order and are handed over at the aircraft.
FBO catering at Maiquetía means catering delivery to the FBO on the day, handed over at the aircraft. We work with your handling agent, whether at the general aviation terminal or on the main apron, and ground handling catering and handling agent catering follow the access rules of the apron.
Larger aircraft at SVMI need a high loader, and galley catering is planned around the door height and the carts your type uses. For airside catering delivery, we confirm the loader and the handling agent beforehand so the trolleys reach the aircraft provisioning point without waiting. Light jets, in contrast, load by hand through a low door, and we pack by drawer rather than by cart.
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.
Maiquetía is the main international gateway for Caracas, set on the Caribbean coast of La Guaira State with the Ávila ridge behind it. For private flights it works as a business aviation hub: general aviation traffic, FBO services and ground handling services share the field with the commercial terminal. Airport catering here is arranged through your handling agent and the FBO on the day, and the aircraft is provisioned at its parking position.
As a business aviation hub for the Caracas area, SVMI sees executives and delegations on departures toward the Caribbean and Miami. Inflight catering and in-flight catering are planned around the aircraft type, aviation catering and business aviation catering around the operator's policy, executive jet catering for the long-range types, and diplomatic flight catering for official delegations. Cabin crew meals and crew meals for the people who fly them are agreed with the handling agent.
Venezuelan customs and food-import rules decide much of what can be on board a foreign-registered aircraft, especially fresh produce, meat and dairy. For a business aviation hub like Maiquetía the practical answer is to source locally, keep the menu to what can be cleared on this side, and explain the order to the handling agent in advance.
Average rating from the cabin crew and pilots we cater for.
“My order at SVMI covered roasted chicken and seasonal vegetables for 5 guests, with a practical service plan needed because of different crew meal preferences. I appreciated the emphasis on final order confirmation throughout the airport catering arrangements. The Galley Girls used a readable packing list for the snack boxes, which helped when two colleagues checked the order together. The main courses were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Clear quantities were essential at CCS: we had 10 passengers expecting roasted vegetable bowls with separate dressings and were working around a short ground stop. The Galley Girls updated the starters in the written order and sent back a confirmation that clearly showed our amendments. The fruit plates remained as originally requested, which was reassuring when we checked the latest version with operations. For our team, the strongest part of their inflight catering was how they handled crew briefing.”
“Breakfast was already sorted; at Maiquetía Simón Bolívar International Airport, the next request was yoghurt pots and fresh berries for 7 guests, with a short ground stop to work around. The Galley Girls prepared the starters for assembly in the galley, with the accompanying elements easy to locate. Keeping the sauces aside until service helped preserve the presentation while we dealt with the boarding tasks. The order made in-flight catering feel manageable because the meal organisation had been considered beforehand.”
How much does private jet catering cost? Start from the galley. Large cabins with a convection oven allow more elaborate dishes, which cost more; compact cabins use chilled dishes, which cost less. At SVMI, fresh coast fish and imported cheeses lift a bill, and simple arepa trays keep it modest.
Short notice works best here when the menu is local: arepas, cheeses, fruit, fish from the coast. Imported items bring customs questions, and those take planning. Lead time is therefore less about the kitchen and more about what the rules allow on a foreign-registered aircraft.
Customs in Venezuela treat food on an international arrival with caution, and one local product often settles the matter: a menu that centres on Venezuelan cacao, queso de mano or fresh coast fish is sourced and cleared on this side, so it does not raise an import question.
The length of the turnaround is the deciding factor. When the turnaround is tight, local catering handed over plane-side keeps foreign produce out of the customs question; on a long layover, the crew can handle inspection if they prefer their own provisions.
A charter contract rarely includes food, and at SVMI crew duty hours make it worth settling early. You order the catering on its own, we invoice it on its own, and the aircraft is provisioned without extra waiting on the ramp.
Tail, pax and diets — a flight attendant takes it from there, day or night.
