Catering to your aircraft in Acarigua.
Acarigua is flat cattle and corn country, and Oswaldo Guevara Mujica sees more business jets than airliners. We prepare private jet catering for that rhythm: a lunch for the cabin, a box for the cockpit, handed to your FBO at SVAC.
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.
Portuguesa State is farming country, and the private jet menu for Acarigua reads that way. Corn is the backbone: arepas, split and filled, are the obvious local specialities for a cabin, and they travel well as private jet snacks when wrapped and marked by seat. Cachapas, the sweet corn pancake folded around soft white cheese, make a good breakfast on an early departure from AGV.
For a lunch sector we build private jet platters from the region: grilled beef sliced thin, plantain, yuca and a cold avocado salad, with the sauce in its own pot. Rice dishes sit well in an oven and finish with a re-plate. Tropical fruit from the plains, cut in the kitchen, closes a gourmet inflight meal without needing a galley at all.
The inflight menu for Portuguesa State stays honest about the heat: nothing that wilts on the apron, nothing that needs cooking aboard. Local specialities are chosen for how they hold, and the private jet food list is short on purpose, so every plate for Acarigua arrives the way it left.
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.
Acarigua sits in the flat farming plains of Portuguesa State, and Oswaldo Guevara Mujica (SVAC / AGV) is a field where a business jet usually comes in to drop a passenger and wait. Private jet catering here is built around that wait: a cold lunch for the cabin, a box for the cockpit, handed over to your handling agent. Inflight catering and in-flight catering for AGV follow the galley you actually have, and aviation catering is priced per order, not per tray. Business aviation catering, executive jet catering and diplomatic flight catering all start from the same call, and cabin crew meals are added on request.
Business at Acarigua is regional: agriculture, trade and the occasional charter. For those flights, our private jet chef writes a bespoke menu to the galley you fly with. Business jet catering and corporate jet catering suit a short sector; VIP flight catering and luxury inflight catering add hot service where the aircraft allows, and charter flight catering follows the same logic.
Government flight catering at SVAC runs through protocol before the kitchen starts. Head of state flight catering and VIP aviation catering mean a named team, full traceability and discretion at the apron. State visit aircraft catering is cleared in advance, so nothing at Acarigua is improvised.
Special meals at Acarigua are handled as a procedure, not a promise. Corn flour is the base of half the local table, so for gluten free and allergen free orders we keep arepas and cachapas off the board and build from rice, plantain and grilled protein, packed in a separate box. Kosher, halal and vegan requests are confirmed before the kitchen starts, and kids meals follow the same simple, mild plates.
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.
A crew box for the Acarigua stop is something you ask for, and it is billed like every other line of the order. For a long wait in Acarigua, flight crew meals and pilot meals can be packed so a captain eats without leaving the cockpit area. Crew catering and cockpit meals travel in crew meal boxes marked CREW, and different meals for pilots are available when policy asks for it. Cabin crew meals follow the same box, packed separately from guest trays.
For Oswaldo Guevara Mujica, the FBO is the point of handover. We coordinate FBO catering with your handling agent, plan catering delivery to the general aviation terminal, and keep ground handling catering aligned with your slot. Handling agent catering means the trays reach the aircraft, not the gate.
Here on the Acarigua apron, the type on the ramp sets how the food goes aboard, whatever the menu says. A light jet takes its trays by hand through the main door, and galley catering is packed to fit its drawers. A larger cabin may need airside catering delivery with a high loader, arranged through your handling agent. Tell us the type and we plan the aircraft provisioning around its galley, door height and ramp access at Acarigua.
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.
SVAC is the airfield for Acarigua, a farming and trading town in Portuguesa State. Airport catering here is a small, steady business, and general aviation dominates the apron. FBO services and ground handling services are arranged locally, so we work through your agent rather than around them.
Business aviation hub is too grand a phrase for AGV, but the field earns its place with corporate and charter flights. Inflight catering, in-flight catering and aviation catering orders here suit light jets, while business aviation catering and executive jet catering cover larger visits. Diplomatic flight catering is cleared through protocol, and cabin crew meals and crew meals are added to the same order when the crew will wait; ground handling services stay with your agent.
Venezuela regulates food crossing the border, so imported produce can complicate an order at Acarigua, and customs questions are best settled with your agent through ground handling services before the menu is fixed. We lean on regional products from Portuguesa State, which avoids most of them. If you want something imported, tell us first and we check.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at Oswaldo Guevara Mujica Airport, where 10 guests expected yoghurt pots and fresh berries despite a changing departure schedule. Instead of asking us to improvise, The Galley Girls explained how the breakfast portions could be arranged during service. My main takeaway from this charter flight catering order was the practical approach to portion planning. We could finish the snack boxes as each guest was ready, rather than laying everything out at once.”
“Between cabin checks at SVAC, I coordinated roasted vegetable bowls with separate dressings for 4 guests and explained our concerns about a family lunch request. For private jet food, that attention to catering handover made the order noticeably easier to manage. I gave The Galley Girls our storage brief and asked for the snack boxes to arrive in shallow trays. I could hand the side dishes to a colleague with a short explanation instead of unpacking the whole order.”
“With a late menu amendment to consider at AGV, we needed a practical way to serve smoked salmon bagels and sliced fruit to 5 passengers. With private jet meals, careful attention to catering handover matters as much to our crew as the menu itself. The fruit plates from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the sauces without asking where every component had been placed during preparation.”
Price comes from the aircraft type and how its galley is laid out. At Acarigua, a short cold order built from local produce sits at the lower end, and a hot, multi-course service for a larger cabin sits higher. The answer to how much does private jet catering cost is always one specific order, not a tray count.
Lead time depends on what you ask for. A menu from Portuguesa State, corn, rice, beef, fruit, moves through without friction, while imported specialities may need customs checks. For AGV we say that plainly, and last-minute orders are handled whenever the menu allows.
Venezuelan customs treat imported food carefully, so we lean on what Portuguesa State already produces. Cachapa with soft cheese is a good example: a regional dish, local ingredients, no complicated declaration. We tell you what the aircraft can carry when it leaves.
For a quick stop at Acarigua, personal food is possible, though customs and temperature control are on you. Catering from us arrives marked by seat and restriction, which matters when the turnaround is brief and nobody wants to open the wrong tray.
Short answer: no. Catering stays separate from a private jet charter. For a long wait at Acarigua, crew meals can be added on request and are billed with the order, so the person waiting is not left to find food at a small regional terminal.
Tail, pax and diets — a flight attendant takes it from there, day or night.
