Catering to your aircraft in El Tigre.
A working field in El Tigre, SVST sees crew changes, contractors and the odd delegation. The food is packed for the drawer, labelled by seat, and passed to your 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.
Anzoátegui State is the home of the oven-baked and grilled food that Venezuelans cook for a long table, and a private jet menu for San Tomé borrows from it. Arepas filled with shredded beef or black beans, cachapas with fresh cheese, and pabellón criollo are the local specialities that travel best in a galley. The private jet food is packed so each part finishes the way it should: the stew goes to the oven, the plantain is re-plated, the cheese stays chilled. Our inflight menu for El Tigre keeps the hot plates simple, because most galleys on this field have one oven and little room. Private jet platters of queso de mano, cured meats and tropical fruit make an easy cold option, and gourmet inflight meals can be built around hallacas in the season. Private jet snacks lean on cassava bread, plantain chips and fruit. Every local speciality is marked with its seat number and its finishing step.
For the Anzoátegui State tables, think grilled meat, fresh cheese and fruit that has seen the sun. We build the private jet menu for SVST around those, in a form a crew can finish in a small galley. The inflight menu usually pairs one hot dish with chilled sides, and private jet food is portioned by passenger instead of by tray. Local specialities that fly well: arepas, cachapas, pabellón and carne en vara. Private jet platters carry cheese, cold cuts and tropical fruit; gourmet inflight meals are plated and sealed by seat; private jet snacks cover the cabin between meals. Notes on each dish say how it is finished, never how long it takes.
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.
San Tomé sits in the oil belt of Anzoátegui State, and the aircraft that land at SVST are mostly working jets: crew rotations, contractor shuttles, the occasional delegation. Private jet catering here is built around that traffic, with food packed for the galley you actually fly. Inflight catering for these legs leans on dishes that hold in a drawer; in-flight catering for longer sectors adds a hot service finished in the oven. Aviation catering and business aviation catering orders are handed to your handling agent at the apron. Executive jet catering, diplomatic flight catering and cabin crew meals all run through the same phone and email line, 24/7.
Business jet catering at San Tomé is a short brief: how many seats, which galley, which dish stays cold. Corporate jet catering for oil-sector teams leans on practical plates, while VIP flight catering and charter flight catering add a plated course. Luxury inflight catering is built around a private jet chef who writes a bespoke menu for El Tigre guests.
A ministry flight into SVST starts with approvals, not recipes. Government flight catering, head of state flight catering and state visit aircraft catering are cooked after sign-off and packed in sealed boxes. VIP aviation catering stays discreet, with no names on trays and a single point of contact for El Tigre.
Venezuelan kitchens lean on corn flour, cheese and fried food, so the allergen question here is mostly about shared oil and cross-contact on the grill. Kosher, halal, vegan, gluten free and allergen free meals are cooked on separate boards and sealed in their own boxes, marked by seat, never by name. Special meals and kids meals are ordered with the trip and handled as a procedure, not a label.
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 SVST the crew eats last, so crew meals are packed to hold. Flight crew meals come in crew meal boxes, pilot meals and cockpit meals are separate from guest trays, and crew catering is added on request, invoiced with the order. Different meals for pilots can be set as the operator asks, from San Tomé to the next leg.
We deliver to the FBO or the general aviation terminal at SVST, where your handling agent opens the gate. FBO catering is passed hand to hand, ground handling catering follows the apron rules, and handling agent catering is confirmed by phone or email, 24/7. Catering delivery to the FBO stays the same on every order.
Whether SVST needs a high loader depends on the type you fly in. A turboprop or light jet is served at the door by hand; a larger cabin may need a high loader for the carts. Galley catering is packed to fit the galley you have, and airside catering delivery is agreed with your handling agent before the slot. For aircraft provisioning on a bigger type, tell us the type and where the ovens and drawers are, and we pack to that.
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.
San Tomé is an airport in El Tigre, in the heart of Anzoátegui State, built around the oil industry. Airport catering here serves mostly working aircraft and charters, and general aviation sits alongside them. FBO services and ground handling services are the practical contacts for any order.
San Tomé is a modest business aviation hub, and inflight catering here is practical. In-flight catering for longer legs adds a hot service, aviation catering for business aviation catering clients follows the same brief, and executive jet catering is written per tail. Diplomatic flight catering goes through protocol, and cabin crew meals are ordered with the trip.
Venezuela controls fresh food entering and leaving the country, so declare meat, dairy and fruit through your handling agent. At San Tomé we send the list for customs and pack sealed items. What the destination accepts decides the menu, and we say so before cooking.
Average rating from the cabin crew and pilots we cater for.
“For 9 passengers departing from SVST, the agreed menu was smoked salmon bagels and sliced fruit; our main consideration was a changing departure schedule. I want an aviation catering company to understand packing arrangement, and this order gave us a useful starting point. The Galley Girls updated the salads in the written order and sent back a confirmation that clearly showed our amendments. The note about the main courses was easy to spot, and we could brief the rest of the team quickly.”
“I wanted a light pasta dish with grilled vegetables for 3 guests at SOM, packed sensibly for a cabin team dealing with different crew meal preferences. The Galley Girls prepared the crew provisions for assembly in the galley, with the accompanying elements easy to locate. The main courses stayed together in one group, so another crew member could follow the same plating sequence. When comparing aviation catering companies, I would look closely at crew briefing after this experience.”
“Service planning came first at San Tomé Airport, with 6 passengers choosing a mezze selection with flatbreads and two separate meal services influencing our preparation. The Galley Girls talked through the quantities of salads with us before confirmation, rather than leaving us to guess the portions. We also checked the breakfast portions before approval, which helped avoid a second round of questions later in the preparation. Our brief for flight catering was met with a sensible plan for written menu details.”
A delegation flight is priced per menu: how many people, how many services on board, and how much has to be cleared in advance. In practice a cold lunch for twelve costs well under a hot three-course dinner with a separate crew service. Private jet catering for a government flight also adds the paperwork of protocol. We quote it after the tail and the headcount.
Think of the order as a skeleton: the main dishes are fixed, the count flexes. Lead time at SVST depends on the customs paperwork and the season's produce, and a change in numbers rarely moves it. Call or write and we confirm what is possible.
On a long sector, two services mean two sets of packaging: one for the first meal, one sealed for later. Customs at SVST look at declared food and its origin, so we give you a list for the handling agent. Anything unopened on arrival can still be an issue abroad, and we say so in advance.
On a short repositioning flight with no passengers, crew often carry their own food, and that is allowed on departure. What matters is arrival, where customs may stop fresh items. If you would rather not carry anything, crew meals can be ordered from us on request and delivered to the aircraft.
Think of it as two orders. The private jet charter is one; the food is another, placed with us and billed on its own. San Tomé's handling agent manages access to the apron, and we plan the handover around their process.
Tail, pax and diets — a flight attendant takes it from there, day or night.
