Private Jet Catering at Alfredo Vásquez Cobo International Airport (SKLT / LET), Leticia
Your crew relies on unbroken cold-chain discipline for every private jet catering order through LET. Sealed trays, chilled transport, and airside handover in Leticia keep galley standards intact from kitchen to cabin.
The cabin at altitude strips moisture from every surface, so Elena Garcia builds each dish to arrive as intended rather than as it left the pass. Braised proteins are finished with reduced stocks that cling rather than pool; pastry is laminated to stay crisp through three hours in a galley hold; and cold plates are dressed at the last moment before sealing. Elena answers your brief directly, confirms oven capacity against your aircraft type, and adjusts seasoning and texture so nothing collapses when your crew reheats it over Leticia.
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 sealed tray of seared fish leaves the kitchen at two degrees, travels in a chilled compartment, and arrives at the same temperature thirty minutes before your slot. To order private jet catering for a departure from LET, allow twenty-four hours' lead time during the week and forty-eight over a weekend; late changes are absorbed where production timing and airside access permit. Your private jet catering quote includes delivery runs synchronised with pre-flight checks, and crews are briefed on refrigeration limits per aircraft type before departure.
Jet catering Leticia
Your crew coordinates with ground handling at LET to ensure every meal reaches the cabin within temperature specification. Private jet catering for Alfredo Vásquez Cobo International Airport is prepared in a dedicated facility with cold rooms maintained for proteins, dairy, and finished plates. Pâtisserie and garde-manger stations work to your departure slot, plating and sealing each dish immediately after final assembly. Cold-chain discipline continues through chilled transport and airside handover, with holding capacity for delayed slots. Business aviation catering at Leticia is documented at every step: allergen labels, seal-time records, and temperature logs travel with each order, giving you traceability from kitchen to galley.
Private jet catering menu at Alfredo Vásquez Cobo International Airport
You may order breakfast platters, cold plates that hold across a six-hour leg, mains built to reheat in a galley oven, and crew meals on the same delivery run. Every item is portioned per seat, labelled for allergens, and packed to survive a delayed slot without losing texture or temperature. The kitchen prepares to your briefing and confirms substitutions before sealing begins.
Served cold, holds four hours under refrigeration, contains fish and may contain bones.
Reheats in a convection oven at 160°C for twelve minutes, holds texture at altitude.
Served chilled, sets firm enough to travel, contains dairy and tree nuts.
Three of the dishes the Alfredo Vásquez Cobo 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 Alfredo Vásquez Cobo International Airport
Airside delivery procedures for aviation catering at SKLT
When galley humidity drops below fifteen per cent, sauces separate and pastry shatters unless the preparation accounts for it. VIP flight catering and charter flight catering both travel in temperature-controlled vehicles, cleared airside and delivered to your FBO or directly to the aircraft door at the time you set. High loader access is confirmed at the time of order for larger cabin types. Handover is timed with your fuelling schedule, and your crew receives oven instructions and holding limits for each dish before pushback from LET.
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Flight catering supply at LET shaped by what the season gives
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.
“Very smooth service in Colombia at LET / SKLT. Clear updates, quality catering and everything packed correctly for the galley.”
“Coordination for Alfredo Vásquez Cobo International Airport (LET) in Colombia was straightforward. One clear contact, fast confirmation and no operational issues.”
Private jet catering at Alfredo Vásquez Cobo International Airport — questions
We deliver inflight catering at SKLT to the main general-aviation ramp and coordinate with local handling agents who manage private aircraft services at Alfredo Vásquez Cobo International Airport. Specific delivery points are confirmed when you file your flight plan and provide tail number, as ramp access and stand assignments vary by day and traffic load.
Same-day orders are possible when kitchen capacity in Iquitos and road transit schedules align, but we recommend placing your order at least 24 hours before departure to allow time for sourcing, preparation, border crossing, and airside delivery. Peak travel periods and weather affecting the road may extend lead time.
Yes. Lucas Garcia adjusts recipes and sourcing for vegetarian, vegan, gluten-free, dairy-free, nut-free, and other dietary needs. Every item is labelled with ingredients and common allergens—shellfish, soy, eggs, lactose—so your crew and passengers have full transparency at service.
High-loader access for aviation catering at SKLT is available where ground-handling equipment is on-site and confirmed at the time of order. For aircraft without high-loader requirements or when equipment is unavailable, we deliver through standard galley doors with hand-loaded, temperature-controlled containers.
Contact us with your departure date, time, tail number, passenger count, and any dietary requests. We'll confirm menu options, coordinate with your handling agent at Alfredo Vásquez Cobo International Airport, and arrange airside delivery timed to your pre-flight schedule. All changes are logged and communicated directly to the crew.
Private jet catering at Alfredo Vásquez Cobo International Airport — one message away.
Send your flight brief now — the Leticia kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →