Private Jet Catering at Alfonso Bonilla Aragon International Airport (SKCL / CLO), Cali
Inflight catering for private aviation at CLO arrives ramp-ready for tight turnarounds in Cali. Light formats, cold-chain controlled, and timed to match your departure—no galley delays on short sectors.
CLO departures are prepared by Elena Garcia, who labels every item with its full allergen profile and prepares special diets—coeliac, lactose-intolerant, vegan—on the same order with the same clarity. She answers directly when you send a brief or adjust a count, and what she cooks is written in language the cabin crew can act on: reheating temperatures, hold times, and what sits safely at ambient. Orders leave her kitchen sealed, logged, and timed to your slot.
Elena Garcia is a classically trained Private Jet Chef with over fifteen years of culinary excellence across international kitchens. She specializes in contemporary Mediterranean cuisine, seamlessly blending traditional techniques with modern presentations to create refined dining experiences at altitude.
A short sector out of Cali often means a galley with no oven and a service window of forty minutes. Production is timed to the slot list, and the lead time to order private jet catering is typically twenty-four hours, though a late change can be absorbed if the kitchen has margin that day. Cold formats and plated service land in front of the passenger fast. Delivery runs are synchronised with fuelling, and crews are briefed on refrigeration limits per aircraft type. A private jet catering quote is returned within two hours of your first message, and a single contact stays with the order through to handover.
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Jet catering Cali
Short sectors leaving CLO demand inflight catering that arrives ready the moment you board. The kitchen preparing your order works to departure slots, not abstract lead times—plating is timed, sealed immediately after assembly, and delivered airside under full cold-chain control. For business aviation catering serving Alfonso Bonilla Aragon International Airport, that means galley-ready formats: individually boxed service, pre-portioned plates, and low-volume high-rotation menus that suit quick turnarounds in Cali. Dedicated cold rooms hold product at temperature through the final hours. Pâtisserie and garde-manger posts handle same-day output. Every label carries documented allergen protocol.
Private jet catering menu at Alfonso Bonilla Aragon International Airport
Breakfast, cold plates that hold across a long leg, mains that reheat in the galley oven, and crew meals on the same order can all be prepared for a departure from CLO. Every item is portioned per seat and carries literal allergen labelling the cabin crew can verify at a glance. What you order depends on departure time, sector length, and the galley equipment aboard—hot dishes are packed with reheating instructions, cold service with hold times.
Reheats in a galley oven at 160°C for twelve minutes, holds texture, contains no declared allergens.
Served cold, holds four hours under refrigeration, contains fish and may contain traces of mustard.
Served at cabin temperature, pre-portioned, contains gluten, dairy, and egg.
Three of the dishes the Alfonso Bonilla Aragon 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 Alfonso Bonilla Aragon International Airport
Aviation catering delivery airside at Alfonso Bonilla Aragon
Fourteen individually labelled items, each carrying a full allergen declaration the crew can read at a glance, travel in a single insulated container to your aircraft. Badged drivers deliver VIP flight catering and charter flight catering on the same airside run, handing over at your FBO or ramp-side at the time you set. High loader capability is confirmed at the time of order for larger cabin configurations. Special diets—gluten-free, dairy-free, vegan—are prepared in the same kitchen and packed with the same clarity, so that cabin crew know exactly what they serve.
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FBOs and handling agents at Alfonso Bonilla Aragon 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.
- Aerosupport FBO
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
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Inflight catering Cali
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.
“The order for CLO / SKCL in Colombia was confirmed quickly. Excellent presentation, good portions and a smooth handover to the crew.”
“The catering request at Alfonso Bonilla Aragon International Airport (CLO) in Colombia was processed without delay. Reliable communication and a result we could trust.”
Private jet catering at Alfonso Bonilla Aragon International Airport — questions
We deliver inflight catering at SKCL to all handling agents with airside access, including the main general-aviation apron and any stand your handler assigns. If your operator arranges planeside access, we'll bring the order directly to the aircraft; otherwise we hand over at the FBO facility your crew nominates on the order form. See the FBOs and handling agents at Alfonso Bonilla Aragon International Airport →
We typically accept private jet catering orders until sixteen hundred on the day before departure, and in many cases we can accommodate requests confirmed the same morning if the kitchen isn't at capacity. Exact cut-off depends on your departure slot and the complexity of the menu, so it's worth asking even if the timeline feels tight.
Yes. Every item is labelled for the fourteen major allergens, and we prepare vegan, gluten-free, kosher-style, and low-sodium menus using separate cutting boards and utensils. If a passenger has a severe allergy, let us know at the time of order so we can source ingredients from dedicated suppliers and avoid cross-contact in the kitchen.
High-loader service for aviation catering at SKCL is available when the FBO has equipment on hand and your handler confirms airside access at the time of order. We coordinate with ground staff to schedule the lift, load galley inserts at height, and stow wines or heavy items in upper bins—but availability isn't guaranteed on every departure, so we confirm capability once your stand and handler are locked.
Send your departure time, passenger count, aircraft type, and any dietary notes to our order desk by email or through your handler's catering portal. We'll return a menu proposal within two hours during business days, confirm pricing, and lock the order once you approve. If your slot or passenger count changes, let us know as soon as you can—we'll adjust portioning and delivery timing to match the new departure window.
Private jet catering at Alfonso Bonilla Aragon International Airport — one message away.
Send your flight brief now — the Cali kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →