SVSP / SNF · San Felipe · Venezuela

Private jet catering at Sub Teniente Nestor Arias Airport (SVSP / SNF), San Felipe

Catering to your aircraft in San Felipe.

San Felipe does not see heavy business aviation traffic, so each arrival at SNF gets individual planning. You give us the aircraft and the covers, and we prepare the galley tray and deliver it plane-side.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

The San Felipe table, packed for private jet catering

Yaracuy State sits between the Andean foothills and the Caribbean coast, and a private jet menu built for San Felipe borrows from both. The inflight menu can open with arepas made from precooked corn flour, split and filled with shredded beef or white cheese, packed so the filling stays apart until you re-plate. Private jet food from the valley also means cassava bread, fried plantain tostones and sweet plantain, all of which travel well and need only a short pass in the galley oven.

Local specialities from San Felipe run to hallacas wrapped in banana leaf, pabellon criollo with its black beans and shredded beef, and cachapas folded over fresh cheese. We pack private jet platters of Venezuelan cheeses, ripe tropical fruit and cold cuts, and gourmet inflight meals that finish in your oven or stay chilled. For Yaracuy State guests, private jet snacks mean cassava chips, plantain crisps and cocadas rather than anything generic.

Open the menu Download the menuPDF

Local specialities of Yaracuy State: arepas, cachapas and tropical fruit for a private jet menu

01Arepas with shredded beefSplit and filled, filling packed apart

02Pabellon criolloBlack beans, rice, beef, plantain; finishes in the oven

03Cachapas with queso de manoCorn pancake folded over fresh cheese

04HallacasBanana-leaf parcel, served warm

05Tropical fruit boardMango, papaya and citrus, cut and chilled

06TequenosCheese sticks in pastry, re-plated warm

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · San FelipeSub Teniente Nestor Arias Airport · SVSP

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Sub Teniente Nestor Arias Airport (SVSP)

Yaracuy State does not make much noise on a flight plan, which is exactly why a trip into San Felipe needs its private jet catering settled before wheels-up. At SNF we pack for the galley you actually have and deliver to the FBO or your handling agent. Inflight catering and in-flight catering here lean on cassava, plantain and the cacao of the coast; aviation catering and business aviation catering are planned around your aircraft type. Executive jet catering and diplomatic flight catering are both handled, and cabin crew meals are available on request, billed like any other line.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet parked at the FBO ramp for private jet catering at SVSP, Yaracuy State

Business aviationOur core

Corporate and VIP jet catering at Sub Teniente Nestor Arias Airport (SNF)

Business jet catering at San Felipe is usually a short brief: a corporate jet catering order for a few executives, a charter flight catering request for a family, or a VIP flight catering plan for guests visiting Yaracuy State. Luxury inflight catering here means local fruit, fresh cheese and a hot dish that survives a small oven, and a private jet chef will write a bespoke menu around your aircraft and the passengers' preferences.

Government flight catering prepared for a state delegation at San Felipe, Venezuela

State & royalDiscretion, protocol

State visit and VIP aviation catering at Sub Teniente Nestor Arias Airport

Government flight catering at San Felipe is planned around protocol, not volume. For a head of state flight catering request or a state visit aircraft catering brief, the menu is cleared in advance, the team is named and traceability is kept. VIP aviation catering at SVSP stays discreet, and a delegation sees only the tray, never the kitchen.

Menu highlights for private jet catering at *Sub Teniente Nestor Arias Airport*Or write your own, we cook it

Chilled private jet platters of cheese and tropical fruit for flights from San Felipe SNF

Cold galley

No oven · served in four minutes

Private jet platters of queso de mano, cured meats and tropical fruitChilled

Avocado and plantain saladChilled

Cold chicken and mango wrapRe-plate cold

Private jet snacks: cassava chips and plantain crispsChilled

Cocadas and dulce de leche sweetsChilled

Hot pabellon criollo and gourmet inflight meals ready for the oven at SVSP

Hot service

One oven · re-plated in twelve minutes

Pabellon criollo, gourmet inflight meals styleOven

Grilled chicken with rice and fried plantainSauce apart

Cachapas with melted cheeseOven

HallacasOven

Tequenos with guava dipSauce apart

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals & dietary requirements: in-flight catering at Sub Teniente Nestor Arias Airport

Kosher, halal, vegan and gluten free requests are common on the flights we plan, and the Venezuelan kitchen gives us a head start: corn-based arepas and cachapas are naturally gluten free, and cassava and plantain carry vegan dishes well. Special meals are packed on a separate board, in separate boxes, with allergen free handling written out for your crew. Watch for cheese, lard in hallacas and wheat in pastry parcels; we flag them on the card. Kids meals are simple: small arepas, fruit, rice and chicken.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals for pilots and cabin crew at Sub Teniente Nestor Arias Airport (SNF)

For crews landing at SVSP, crew meals are ordered with the flight and billed with it. Flight crew meals can be hot or cold; pilot meals and cockpit meals are packed separately, and crew catering stays out of the passenger trays. Crew meal boxes are marked, and different meals for pilots are prepared so captain and first officer never eat the same dish.

Meal passSVSP

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passSVSP

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Sub Teniente Nestor Arias Airport apron at San Felipe, Yaracuy State, Venezuela

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering at Sub Teniente Nestor Arias Airport (SNF): delivery to your aircraft

At Sub Teniente Nestor Arias, catering delivery to the FBO goes through the general aviation terminal, with the handling agent catering to airside access. Ground handling catering is simple when the tail and slot are known, and FBO catering is handed to your crew at the aircraft.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Large cabin jet catering with a high loader at Sub Teniente Nestor Arias Airport (SNF)

Here at Yaracuy State's field, the tail you fly decides whether trays go up by hand or on a lift. Light and midsize jets take the trays by hand through the main door, while larger cabins may call for a high loader and airside catering delivery coordinated with your handling agent. Tell us the type and the galley, and our galley catering is cooked and packed to fit it. Aircraft provisioning at Sub Teniente Nestor Arias follows the same plane-side routine as any other field.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportSVSP / SNF

Aviation catering and business aviation at Sub Teniente Nestor Arias Airport (SNF)

San Felipe's airport is small, with limited ground handling services and a general aviation apron. Airport catering here depends on what your handling agent can arrange, and FBO services are best confirmed with them before landing. The field is known as SVSP and SNF.

Business aviation

Business aviation hub status is not San Felipe's claim; it is a general aviation field used by corporate and charter operators visiting Yaracuy State. Inflight catering, in-flight catering and aviation catering for these trips are planned individually, and business aviation catering or executive jet catering requests are packed for the aircraft type. Diplomatic flight catering is handled with protocol, and cabin crew meals are added on request.

Customs & food import

Venezuelan customs restrict the import of fresh meat, dairy and produce, so a local order at SVSP avoids most declarations. Your handling agent can confirm what stays on board and what must be sealed or discarded. Food that arrives from abroad on your aircraft is the part to check.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★LARGE CABIN

“Passenger preferences led us to yoghurt pots and fresh berries at SVSP; 3 portions were needed, with limited fridge space factored into preparation. I asked The Galley Girls to review the crew provisions quantities against the passenger brief, and the proposed portions made sense. We also checked the desserts before approval, which helped avoid a second round of questions later in the preparation. This experience of business jet catering gave us a useful reference for managing final order confirmation on another departure.”

Nicole D. | Chief cabin officer — private jet

Gulfstream G650ER

★★★★★CREW MEALS

“It was the packing plan I cared about at SNF, with 10 servings of smoked salmon bagels and sliced fruit and a late menu amendment to consider. The Galley Girls labelled the side dishes in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the main courses at a glance instead of lifting lids just to establish what belonged to each service. Our brief for business aviation catering was met with a sensible plan for crew briefing.”

Joshua F. | Chief flight attendant

Global 6000

★★★★★BUSINESS JET

“We kept the passenger brief simple at Sub Teniente Nestor Arias Airport: a breakfast basket with individual preserves for 3 guests, organised with an evening cabin service in mind. We discussed the dimensions before confirming; The Galley Girls grouped the starters into clearly marked packs that were easy to handle. Our brief for jet catering was met with a sensible plan for catering handover. We placed the salads in their planned storage area without first having to reorganise all the catering boxes.”

Miguel D. | VIP flight attendant

Gulfstream G650

Ordering for SVSP, in shortAsked by crews

How much does private jet catering cost on a delegation flight into San Felipe?+

For a government or delegation trip, the figure moves with seat count, dietary cards and whether the crew is fed too. Local produce such as plantain and cassava is modest; imported items cost more. We quote per menu for SVSP, not per tray, and everything is billed as its own order.

What is the lead time for private jet catering at SVSP?+

Order as soon as the trip is firm and send the passenger count when you know it; if it changes, say so and we rebuild the order. Last-minute orders are handled, and local produce keeps the plan flexible for flights into SVSP.

What do customs mean for catering on a long leg with two services on board?+

Plan customs by separating what arrives from abroad and what we supply. For long legs with two services, a full local order at SVSP is cleaner than a half-foreign galley, and the paperwork stays minimal.

Can you bring food from outside on a short repositioning flight into SNF?+

Bringing food on an empty-cabin reposition is possible but customs can ask about fresh items. Pre-packed, sealed goods pass more easily. Otherwise, a simple crew meal from San Felipe, ordered on request, is handed over at the FBO.

Is catering part of a charter into San Felipe?+

On a charter into Sub Teniente Nestor Arias, catering is its own order, not a bundled extra. Airside access is arranged through your handling agent; we cook, pack and hand over at the FBO or aircraft, invoiced separately from the flight.