Aviation Catering PMC — El Tepual International Airport
Short hops don't mean long lead times. Private jet catering at PMC, Puerto Montt, turns around light formats while you refuel—cold plated meals, breakfast boxes, and working lunches delivered airside, ready for boarding.
Each allergen label is written by hand before sealing, and Anouk Garcia checks every box before it leaves for the aircraft. Special diets — gluten-free, dairy-free, vegan — are prepared on the same production schedule as the main order, with separate utensils and literal ingredient disclosure on every container. You specify the requirement when you order, and the crew reads it at a glance on the label. Garcia answers directly, confirms lead time, and stays your single point of contact through delivery at El Tepual International Airport.
Anouk Garcia is a classically trained Private Jet Chef with over a decade of experience in luxury hospitality and high-altitude cuisine. She specializes in creating refined, globally-inspired menus that balance sophisticated flavors with the technical demands of in-flight dining.
Aviation catering in Puerto Montt follows a rhythm set by the week's departure pattern. Morning slots—typically 08:00 to 10:00 local—draw northbound traffic to Santiago and connections beyond; production for these flights begins the evening before, with cold platters assembled after midnight and hot mains finished at first light. Afternoon departures, common for southbound charters to Patagonian airstrips, allow same-day prep: market runs at 06:00, protein mise en place by 09:00, plating complete two hours before block time. Weekend leisure charters spike December through February, and we coordinate delivery windows with fuel trucks and ground power units to avoid ramp congestion. Crew briefings cover galley capacity—many light jets lack convection ovens, so we plate cold or provide stovetop reheat instructions—and refrigeration limits, particularly on turboprops operating in austral summer heat. Handling agents at El Tepual International Airport receive our delivery manifests by 18:00 the day prior during high season, ensuring catering clears security and customs without delay.
Jet catering Puerto Montt
No buffer between landing and departure means your inflight catering at PMC must be timed to the slot, not the clock. The kitchen preparing your order for El Tepual International Airport operates on short-sector discipline: cold formats sealed immediately after plating, hot items finished within the departure window, and allergen labels applied before each tray leaves the pass. Private aviation catering here is built around quick turnarounds—garde-manger and pâtisserie posts work in parallel, cold-chain integrity is documented at every handoff, and light service formats are portioned for galley speed.
Private jet catering menu at El Tepual International Airport
For a departure from El Tepual International Airport, you can order breakfast service, cold plates that hold across long sectors, mains prepared for galley oven reheat, and crew meals on the same order. Every item is portioned to your seat count and labelled with allergen information. The kitchen works to your brief: dietary requirements are handled on the same production run, and service style adapts to cabin configuration and flight time.
Served cold, holds four hours under refrigeration, contains fish and dairy, sealed individually.
Reheats in a convection oven at 160°C for eighteen minutes, gluten-free, foil-sealed for galley service.
Served at cabin temperature, contains gluten, egg, and dairy, individually portioned and boxed.
Three of the dishes the El Tepual 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 El Tepual International Airport
Airside delivery and flight catering operations at SCTE
Crew and handling agents nominate the handover point, and badged drivers deliver directly to your FBO or the aircraft door at the time you set. Temperature-controlled vehicles carry sealed orders airside, with every item labelled for allergen content and dietary requirement. VIP flight catering and charter flight catering are delivered on the same run, packed to your seat count. For large-cabin aircraft, high loader access is confirmed at the time of order where available, serving galley doors at height. You provide tail number, ETD, and any special diets; the kitchen preparing your order labels each component literally.
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FBOs and handling agents at El Tepual International Airport
We deliver to the FBO or handling agent you nominate. Tell us which one when you order — we coordinate the handover directly with them.
- Menzies Aviation
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
Inflight menu planning for departures from PMC
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.
“For our departure from PMC / SCTE in Chile, ordering was effortless. The quality was excellent and every detail matched the request.”
“We arranged catering in Chile via El Tepual International Airport (PMC). The quotation and confirmation were fast, communication stayed clear and delivery was reliable.”
Private jet catering at El Tepual International Airport — questions
We deliver inflight catering at SCTE to the general aviation apron managed by the airport authority, and coordinate with handling agents on site. If your operator uses a specific ground service provider, share their contact details when you place your order and we'll confirm handover protocol. See the FBOs and handling agents at El Tepual International Airport →
Lead time depends on market availability and your departure slot. For cold platters using stock shellfish and charcuterie, we can typically prepare within a few hours. Hot mains requiring specific proteins—lamb, line-caught fish—need longer to source and cook. Contact us with your ETD and we'll confirm what's possible.
Yes. We prepare vegetarian, vegan, gluten-free, lactose-free, and other medically required menus using dedicated equipment and separate storage. Include all dietary restrictions and allergen flags when you order, and we'll label each item with ingredients and cross-contact warnings.
High-loader access for aviation catering at SCTE is subject to equipment availability and must be confirmed by the handling agent at the time of your order. We coordinate with ground services once your aircraft type and parking stand are known, and will advise if catering must be handed through the main cabin door instead.
Send your departure time, passenger count, aircraft type, and any dietary requirements through the contact form or by phone. We'll confirm menu options, pricing, delivery time, and handover location—FBO cold room or planeside—then produce and deliver your private jet catering according to the agreed schedule.
Private jet catering at El Tepual International Airport — one message away.
Send your flight brief now — the Puerto Montt kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →