Private Jet Catering at Mataveri International Airport (SCIP / IPC), Isla De Pascua
Every delivery to IPC coordinates with your FBO or handling agent: badged airside access, handover at the aircraft or desk, and timing aligned to your pre-flight sequence. Private jet catering for Isla De Pascua, scheduled around you.
For every departure from Mataveri International Airport, Zara Garcia portions each tray to seat count and galley capacity. Dishes are served as individual trays when the cabin is configured for formal service, or as family-style platters when the crew prefers flexibility. Oven times and trolley fit are confirmed in writing. Zara answers directly when you order, adjusts the menu as your passenger count changes, and briefs your crew on reheating sequences and hold limits. Each dish is labelled with allergens in full, and packaging is sized to your aircraft type.
Zara Garcia brings refined culinary artistry to private aviation, crafting bespoke dining experiences at 40,000 feet. With classical French training and a passion for contemporary fusion cuisine, she transforms premium ingredients into extraordinary meals tailored to the most discerning international travelers.
IPC departure schedules shape production timing: each order is slotted against your take-off window and the handling agent's airside access. When you order private jet catering, state your lead time—typically twenty-four hours for a full menu, shorter for crew meals where the kitchen schedule allows. A private jet catering quote is returned within two hours. Late changes are absorbed where production has not yet started. Your crew is briefed on oven capacity, hold times, and refrigeration limits for your aircraft type. Delivery is timed to follow fuelling and precede final checks.
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Jet catering Isla De Pascua
Every handover at IPC requires coordination with your handling agent and badged airside access to reach the aircraft door. The kitchen preparing your order for Mataveri International Airport works to your departure slot, cooking proteins and finishing sauces within the pre-flight window. Private aviation catering here means documented allergen protocols on every label, plating sealed in temperature-controlled facilities, and cold-chain integrity maintained through to the ramp. Your FBO receives orders timed against the fuelling sequence, with each tray logged and each seal checked before boarding. Business aviation catering depends on timing as much as technique—garde-manger posts portion to your passenger count, pâtisserie completes same-day bakes, and the final pack is delivered airside according to your handling agent's coordination, not a fixed schedule.
Private jet catering menu at Mataveri International Airport
You may order breakfast trays, cold plates that hold across long legs, mains designed to reheat in your galley oven, and crew meals on the same ticket. Each dish is portioned per seat. Allergens are labelled on every item with the fourteen regulated categories printed in full. Packaging fits standard trolley widths. Oven times and hold limits are provided in writing before departure. The kitchen preparing your order adjusts quantities and formats to match your cabin configuration.
Served cold, holds six hours under refrigeration, contains fish and sesame.
Reheats in a convection oven at 160°C for twelve minutes, portioned per passenger.
Served cold, plated individually, contains dairy and tree nuts, holds four hours.
Three of the dishes the Mataveri International 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 Mataveri International Airport
VIP flight catering and charter delivery airside at Mataveri
Cold-chain controlled vehicles maintain temperature from kitchen to cabin. Badged drivers deliver airside to your FBO or directly at the aircraft door, on the slot you set. VIP flight catering and charter flight catering are prepared in the same facility and delivered on the same run. For larger cabins, high loader access is confirmed at the time of order where available, serving galley doors at height. Individual trays are portioned per seat, secured for turbulence, and stacked to fit your trolley configuration. Handover is coordinated with your handling agent against the pre-flight sequence.
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Inflight menus built around what the season gives at IPC
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.
“Catering at Mataveri International Airport (IPC) in Chile was handled perfectly. Easy ordering, fresh dishes and no last-minute surprises.”
“A dependable service for SCIP, Chile. The order was handled quickly and the team kept us updated until delivery.”
Private jet catering at Mataveri International Airport — questions
We deliver inflight catering at SCIP to the single handling agent and FBO that operates on the platform, coordinating directly with their ramp team for each order. Handover location is confirmed when you place your order, based on parking assignment and aircraft type.
Lead time depends on order complexity, local product availability, and the flight schedule on the day. We ask for as much notice as possible, and we'll confirm feasibility as soon as you reach out. Same-day orders are handled where kitchen capacity and sourcing allow.
Yes. We prepare meals for gluten-free, dairy-free, nut-free, vegan, vegetarian, kosher-style and halal-style diets. Every dish is labelled with allergen information, and ingredients are documented on the order sheet for crew and passenger reference.
High-loader access for aviation catering at SCIP is arranged where ground equipment and handler schedules permit, and availability is confirmed when we coordinate your delivery. For large-cabin aircraft, we work with the FBO to secure the equipment in advance.
Contact us with your departure time, aircraft type, passenger count, and any dietary requirements. We'll confirm menu options, prepare the order in Isla De Pascua, and coordinate delivery with your handler or FBO for ramp-side handover.
Private jet catering for Mataveri International Airport (IPC/SCIP), handled.
Send your flight brief now — the Isla De Pascua kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →Airports near Mataveri International Airport
Nearby airports appear here as more are added around Isla De Pascua.