Private Jet Catering at Enrique Olaya Herrera Airport (SKMD / EOH), Medellín
Peak season shifts what arrives at EOH each week. Your private jet catering in Medellín reflects those changes—menus built around what the market delivers now, lead times adjusted to match demand at the field.
Short rotations and tight slots — Rafael Garcia cooks formats that land fast and hold across a quick turnaround. He answers order requests directly, writes each menu to the passenger count and the galley limit, and confirms allergen handling on every item. Cold plates travel in insulated packs; mains reheat in twelve minutes. You brief him on oven type and refrigeration capacity, and he portions accordingly. Each order is packed in a dedicated facility with cold rooms, and delivered airside on the schedule you set.
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.
Plating what the season offers — menus shift as stone fruit gives way to citrus, and lead times flex with the week's departure density. You order private jet catering through a single request: mains, cold plates, crew meals, and literal allergen notes on every item. Standard lead time is twenty-four hours; tight slots are absorbed where production capacity allows. Delivery runs synchronise with fuelling and pre-flight checks. You receive a private jet catering quote within two hours, and the crew is briefed on oven capacity and refrigeration limits per aircraft type.
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Jet catering Medellín: kitchen to ramp
The kitchen producing for Enrique Olaya Herrera Airport sits within Medellín's airport district, with dedicated cold rooms, a pastry station, and garde-manger posts that handle same-day orders when flight ops allow. Cooking is timed to your departure slot: proteins seared and rested, sauces chilled in portion cups, greens washed and spun just before packing. Hot dishes are sealed in foil pans calibrated to standard galley ovens; cold builds—tartares, salads, charcuterie—are plated on inert trays and wrapped under controlled atmosphere. Every order leaves the pass with a time-stamp, a cabin map, and allergen tags cross-checked against your passenger manifest. By the time your crew briefs, the private jet catering is already rolling airside.
Private jet catering menu at Enrique Olaya Herrera Airport
You order breakfast trays, cold plates that hold across a four-hour leg, mains that reheat in a galley oven, and crew meals on the same request. Each portion is labelled with its allergen content, and portioning matches seat count. The kitchen prepares what the market gives that week: seasonal greens, protein to specification, pastries baked the morning of departure, and desserts that travel stable.
Reheats in a galley oven at 160°C for twelve minutes, holds texture, contains fish and may contain shellfish traces.
Served cold, holds six hours under refrigeration, gluten-free, contains tree nuts in the dressing.
Served at cabin temperature, stable across a long sector, contains gluten, dairy, egg, and tree nuts.
Three of the dishes the Enrique Olaya Herrera 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 Enrique Olaya Herrera Airport
Airside delivery and quick turnaround at Enrique Olaya Herrera
Short sectors leave little galley time — your order is packed to land in front of the passenger fast. Badged drivers deliver airside to your FBO or ramp-side at the aircraft door, on the slot you set. Temperature-controlled vehicles hold the cold chain to handover. VIP flight catering and charter flight catering run on the same schedule, and a high loader serves galley doors at height where available. The handling agent you nominate confirms access; the kitchen confirms the run two hours ahead.
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FBOs and handling agents at Enrique Olaya Herrera 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.
- AIR FBO
- CARIBBEAN SUPPORT & FLIGHT SERVICES SAS
- HELISTAR SAS
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
Private jet menu and allergen labelling at EOH
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 EOH / SKMD in Colombia was handled perfectly. Easy ordering, fresh dishes and no last-minute surprises.”
“A dependable service for Enrique Olaya Herrera Airport (EOH), Colombia. The order was handled quickly and the team kept us updated until delivery.”
Private jet catering at Enrique Olaya Herrera Airport — questions
We deliver inflight catering at SKMD to the general aviation apron and coordinate with your nominated handler or directly to your aircraft when planeside access is confirmed. If you're working through a specific FBO, share their details at the time of order and we'll arrange handoff with their ground team. See the FBOs and handling agents at Enrique Olaya Herrera Airport →
Same-day orders are often manageable at EOH when kitchen capacity and your departure slot align, but we ask for as much lead time as possible. Contact us with your ETD, passenger count, and any dietary requirements, and we'll confirm what's feasible for that window.
Yes. Gluten-free, dairy-free, vegan, kosher-style, and low-sodium menus are prepared in dedicated prep areas, with full ingredient disclosure and allergen labelling on every package. Share your passenger manifest and restrictions when you place the order, and we'll build the menu accordingly.
High-loader capability for aviation catering at SKMD is available where ramp equipment and advance coordination permit. Confirm your aircraft type, door height, and handler when you order, and we'll arrange the appropriate delivery method—planeside handoff or belt-loader transfer—based on what the infrastructure supports that day.
Reach out with your departure time, passenger count, routing, and any dietary needs. We'll propose a menu suited to your sector length and cabin, confirm pricing and delivery logistics, and schedule the catering to meet your slot at Enrique Olaya Herrera.
Private jet catering for Enrique Olaya Herrera Airport (EOH/SKMD), handled.
Send your flight brief now — the Medellín kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →