Private Jet Catering SAVY — El Tehuelche Airport
During your final approach to PMY, private jet catering for Puerto Madryn is already prepared in a dedicated kitchen and delivered airside—scheduled around limited on-site handling hours, so orders require advance notice you'd plan anyway.
Tariq Nakamura covers El Tehuelche Airport—his kitchen plans every order around the sector length and the galley equipment you specify. On a long cruise, he builds the menu so that cold plates hold their texture for six hours and hot mains reheat cleanly after descent; second-service items are packed separately if the flight plan calls for them. Crew meals leave in the same load, portioned and labelled individually. He answers directly when the passenger count changes or a dietary restriction comes through late, and he confirms what the aircraft galley can manage before the menu is finalised.
Tariq Nakamura brings over fifteen years of culinary expertise to private aviation, seamlessly blending his Japanese heritage with French classical training. His meticulous attention to detail and innovative approach to high-altitude cuisine ensure every flight becomes an exceptional gastronomic journey.
Most departures from El Tehuelche cluster mid-morning, when tourist charters head north to Buenos Aires or position south-west for Ushuaia and El Calafate. Aviation catering in Puerto Madryn follows this rhythm: production starts before dawn so that platters, hot entrées, and breakfast items are ready for the single daily transfer run that leaves Comodoro Rivadavia by 07:00. Weekend traffic increases during whale season—June through December—and we scale kitchen rosters to match the charter volume your handler forecasts. Crew briefings cover galley capacity: older mid-size jets may have only a single convection oven, so we pack hot dishes in stackable foil trays that fit two-high and include reheating cards with time and temperature. When your handling agent confirms final passenger count and any last-minute dietary amendments, we adjust portion packs and label allergen trays accordingly, keeping the load sheet current up to wheels-up.
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Jet catering Puerto Madryn production kitchen
During the early morning brief, your handler confirms what matters most: El Tehuelche Airport operates with limited on-site infrastructure, so private jet catering at PMY requires advance coordination. The kitchen preparing your order works to that constraint—menu selection, allergen documentation, and departure slot are locked earlier than at larger fields. Cold rooms hold protein, dairy, and prepared components under documented temperature control. Garde-manger builds each plate to order; pâtisserie times baking against your slot. Sealing happens immediately after plating, and every tray carries batch codes and allergen labels. For business aviation catering serving Puerto Madryn, the rhythm is tighter and the lead time longer, but the output remains the same: meals sealed, labelled, and ready when your crew calls for delivery to the ramp.
Private jet catering menu at El Tehuelche Airport
Breakfast boards, cold-composed plates that hold across a five-hour leg, mains that reheat in a galley oven without loss of texture, and crew meals portioned to the same specification. Each item carries ingredient and allergen disclosure in writing. Menus are built per departure: you specify seat count, service timing, and restrictions, and the kitchen prepares accordingly. No standing card, no minimum order beyond what the aircraft galley can store and the sector duration justifies.
Reheats in a galley oven in fourteen minutes, served hot, contains no declared allergens.
Served cold, holds four hours at cabin temperature, contains fish.
Plated cold, travels well, contains gluten, dairy, and egg.
Three of the dishes the El Tehuelche Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.
See the full menu →Every item is packed with reheating and plating notes for your cabin.
Ramp delivery and handling at El Tehuelche Airport
Aviation catering delivery airside at El Tehuelche Airport
You no longer brief the driver on ramp geography—badged personnel handle the airside transfer as part of the scheduled run. VIP flight catering and charter flight catering share the same cold-chain vehicle to your FBO or directly to the aircraft door, timed to your slot. On long sectors, hot dishes are packed for galley reheating after top of climb; cold plates are portioned to hold through cruise without a second service; crew meals travel in the same load. High loader access is confirmed at the time of order where the apron layout and aircraft type require it.
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Inflight menu planning for departures from PMY
Beyond catering
The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.
Cabin arrangements delivered with the catering, conditioned to last the flight.
Sourced to your list, chilled or cellared, ready to serve.
Cabin linen and crew pieces collected, laundered, returned pressed.
China, glassware and galley equipment washed and repacked between legs.
Your equipment and stock held at the kitchen until the next leg.
Pantry staples and fine grocery restocked for the days ahead.
One brief, one delivery — a reply typically within 30 minutes.
“Very smooth service in Argentina at SAVY. Clear updates, quality catering and everything packed correctly for the galley.”
“Coordination for PMY / SAVY in Argentina was straightforward. One clear contact, fast confirmation and no operational issues.”
Private jet catering at El Tehuelche Airport — questions
El Tehuelche is a public airport without dedicated FBO facilities; we deliver inflight catering at SAVY directly to your aircraft on the apron, coordinating access through the handling agent assigned to your flight. If your operator uses a specific ground-services provider, share their contact details when you place your order so we can synchronise security clearance and delivery timing.
We typically ask for twenty-four hours' notice to coordinate production in Comodoro Rivadavia and arrange the transfer to PMY. Same-day requests are considered when kitchen capacity and driver availability align, but confirmation depends on your departure slot and the complexity of your menu. Contact us as early as possible and we'll let you know what's feasible.
Yes. We prepare gluten-free, dairy-free, vegan, kosher-style, and low-FODMAP menus using separate cutting boards and dedicated cookware. Every dish is labelled with its ingredient list and common allergen markers—wheat, dairy, shellfish, tree nuts—so your cabin crew can brief passengers confidently. Share all dietary restrictions when you order and we'll build the menu around them.
High-loader availability at El Tehuelche is limited and must be arranged through your ground handler in advance. Where the equipment is confirmed and aviation catering at SAVY includes trolleys or bulk galley inserts, we'll position everything at door height to streamline boarding. If a high loader isn't available on the day, our drivers hand provisions to your crew at the airstairs.
Email or call us with your departure time, passenger count, and any dietary needs. Include your aircraft registration, handling-agent contact, and preferred delivery window. We'll confirm your private jet catering menu, provide a quote, and send a final load sheet twenty-four hours before departure. Last-minute changes are handled by phone up until the transfer vehicle leaves Comodoro Rivadavia.
Ready for your next departure from El Tehuelche Airport?
Send your flight brief now — the Puerto Madryn kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →