Private Jet Catering at Santiago Perez Airport (SKUC / AUC), Arauca
Same-day requests are absorbed—inflight catering for AUC typically accepts changes until four hours before departure, with adjustments to menu or headcount handled by the kitchen preparing your order for private aviation catering in Arauca.
Cold rooms hold at 2°C until the order is packed; hot items leave the pass within the hour and travel in insulated carriers that maintain temperature to the ramp. Rafael Garcia covers Santiago Perez Airport, cooking to the departure list and answering directly when a slot moves or a passenger count changes. One kitchen prepares the owner's canapés, the charter galley load, and crew meals on a single production line, and one airside delivery brings all three to the aircraft door on your schedule.
Rafael Garcia is a classically trained Private Jet Chef with over fifteen years of experience in luxury hospitality and fine dining. He specializes in creating sophisticated, globally-inspired menus that seamlessly adapt to any flight duration while maintaining exceptional quality and presentation standards.
Aviation catering in Arauca follows the rhythm of oil-sector charters and cross-border executive flights: early-morning departures to Bogotá, midday shuttles into Venezuela, and occasional late-afternoon returns. Production is timed to each slot—breakfast trays assembled at 05:00 for a 07:30 departure, hot lunches sealed by 11:00 for midday wheels-up—and delivery runs are synchronized with fueling schedules and ramp sequencing. Flight attendants receive a galley brief covering oven capacity, refrigeration limits by aircraft type, and reheating protocols for convection and steam units. During high-activity weeks—contract rotations, board travel—handling agents coordinate multiple loads across overlapping slots, and the kitchen scales mise en place to match without extending lead time. It's a rhythm built on visibility: you tell us the slot, we calibrate the cook and the handoff.
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Jet catering Arauca
Order windows stay open later than standard—a dedicated facility preparing private aviation catering for AUC holds capacity for same-day requests and last-minute adjustments. The kitchen preparing your order works to your departure slot, not a fixed production cutoff. A change taken four hours before block time typically means replating an entrée, resealing under documented cold-chain protocol, and labeling allergen detail on every tray. Same-day business aviation catering at Santiago Perez Airport is absorbed through posted capacity: pâtisserie runs twice daily, garde-manger holds plated reserves in dedicated cold rooms, and final assembly is timed against your ETA.
Private jet catering menu at Santiago Perez Airport
Our private jet catering menu covers breakfast trays, cold platters that hold across long sectors, hot entrées for galley reheat, and crew meals on the same order. Each item for jet catering at AUC is portioned to cabin layout, labelled for allergens, and sealed for temperature integrity. Private jet food travels under the same cold-chain protocol whether you're catering a light-jet shuttle or a long-range cabin.
Served cold, holds four hours in cabin temperature, contains fish and dairy.
Reheats in a galley oven at 160°C for twelve minutes, foil-sealed.
Served at cabin temperature, pre-sliced, contains gluten, egg, and dairy.
Three of the dishes the Santiago Perez 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 Santiago Perez Airport
Flight catering delivery at Santiago Perez Airport
A high loader arrives airside when the cabin door opens and the galley is accessible, confirmed at the time of order for larger aircraft. VIP flight catering and charter flight catering for AUC follow the same temperature-controlled route: badged drivers clear security, coordinate with your FBO or handling agent, and hand over at the aircraft or inside the terminal as you direct. The delivery window matches your pre-flight schedule, and a single order covers the owner cabin and the crew galley on one airside run.
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Inflight catering Arauca
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.
“Ordering private jet catering in Colombia for SKUC was very easy. Communication was clear, the food was fresh and delivery was on time.”
“We received efficient support for a departure from AUC / SKUC, Colombia. The catering was confirmed quickly and delivered as planned.”
Private jet catering at Santiago Perez Airport — questions
We deliver to the primary FBO handling private and charter traffic at Santiago Perez. Inflight catering at SKUC is transferred airside through their security checkpoint, with sealed orders handed to your handling agent or placed at the aircraft door. If you're using a different handler, share the details when you order and we'll coordinate ramp access.
Lead time depends on menu complexity and departure slot. Simple cold platters and breakfast trays can typically be prepared and delivered within a few hours; hot multi-course menus or specialty dietary builds need longer. We confirm timing when you place the order, and we'll tell you if the window is too tight for the brief.
Yes. Gluten-free, dairy-free, nut-free, vegan, kosher-style, and low-FODMAP menus are prepared in dedicated workflow to avoid cross-contact. Every item is labelled with allergen markers and packed separately when needed. Share the full brief—passenger count, restrictions, severity—and we'll build the menu to match, with ingredient transparency for your crew.
High-loader capability for aviation catering at SKUC is available where the FBO confirms equipment at the time of order. It isn't permanently stationed, so we verify with the handler when you book. For large-cabin or tall-door aircraft, we'll coordinate the lift and confirm before your slot; if it's unavailable, we'll hand the load to your crew at the door.
Contact us with your departure time, passenger count, dietary requirements, and aircraft type. We'll propose a menu, confirm lead time and delivery slot, and coordinate with your handling agent for airside transfer. You'll receive a packing list and galley brief before the flight, and we'll stay available through departure for any last-minute changes.
Private jet catering for Santiago Perez Airport (AUC/SKUC), handled.
Send your flight brief now — the Arauca kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →