Private Jet Catering at Matecaña International Airport (SKPE / PEI), Pereira
Menus built for long sectors: dishes that hold through extended cruise, second-service timing, and crew meals coordinated with passenger orders. Private jet catering for PEI in Pereira, prepared to your flight plan.
PEI departures are prepared by Rafael Garcia, who adjusts the order to your slot and absorbs late changes when the production schedule allows. A menu amendment received before final packing is typically incorporated on your schedule; same-day requests are confirmed within the lead time the kitchen holds for that service. Rafael answers directly, reviews galley capacity and refrigeration limits per aircraft type, and coordinates airside handover with your handling agent.
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.
A fourteen-hour crossing demands dishes that hold without loss: cold terrines, vacuum-sealed proteins for galley reheating, pastries packed separately from refrigerated items. To order private jet catering for a departure from PEI, send passenger count, aircraft type, and ETD; you receive a private jet catering quote within the lead time your schedule allows, typically four to six hours for a standard build, less when the production run is already underway. Crew meals travel on the same order, portioned and labelled separately.
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Jet catering Pereira — kitchen and prep
Prepared in a dedicated facility, your business aviation catering for long sectors out of PEI is timed against the departure slot and built to hold over the cruise. Proteins are cooked to rest temperature, sauced separately where texture matters, and sealed immediately after plating. Cold rooms maintain the chain through assembly; hot items travel in insulated modules with documented time and temperature logs. For ultra-long range flights, the kitchen preparing your order plans a second-service tray or crew rotation meal on the same production sheet, labeled with allergen protocol and reheating instruction. Garde-manger and pâtisserie posts work same-day capacity; desserts and canapés are built to survive hours in cruise without weeping or separation. Private jet catering at Matecaña International Airport is documented, timed, and sealed—so your galley opens clean after ten hours.
Private jet catering menu at Matecaña International Airport
For a departure from Matecaña International Airport, you may order breakfast trays delivered cold and plated in the galley, charcuterie boards that hold across a long leg, mains sealed for oven reheating once airborne, and crew meals portioned separately on the same order. Every item carries literal allergen labelling; portioning follows seat count and service sequence, and packaging is chosen for galley space and refrigeration limits aboard your aircraft type.
Served cold, holds six hours under refrigeration, contains fish and may contain traces of mustard.
Reheats in a galley oven at 160°C for twelve minutes, holds flavour across long sectors, contains gluten.
Travels well, served at cabin temperature, contains dairy, egg, gluten, and tree nuts.
Three of the dishes the Matecaña 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 Matecaña International Airport
Airside delivery at PEI for VIP and charter flights
Twelve pallets or a single tray: VIP flight catering and charter flight catering both reach the ramp on the same temperature-controlled run. Badged drivers clear airside at Matecaña International, hand over to your FBO or ramp-side at the aircraft door, and confirm transfer at the time you nominate. High loader capability is confirmed at the time of order where available, serving galley doors at height for wide-body and large-cabin configurations. Lead time adjusts to your slot; a same-day amendment is typically absorbed when the kitchen preparing your order receives it before final packing begins.
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FBOs and handling agents at Matecaña 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.
- CARIBBEAN SUPPORT & FLIGHT SERVICES SAS
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 menu planning for departures from PEI
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 SKPE in Colombia was confirmed quickly. Excellent presentation, good portions and a smooth handover to the crew.”
“The catering request at PEI / SKPE in Colombia was processed without delay. Reliable communication and a result we could trust.”
Private jet catering at Matecaña International Airport — questions
We deliver inflight catering at SKPE to the main general-aviation handling operator on the north apron and coordinate directly with your designated handler. If your aircraft parks on the commercial ramp, we arrange escort and transfer through the FBO to ensure cold-chain continuity and timely loading. See the FBOs and handling agents at Matecaña International Airport →
We typically accept same-day orders when kitchen capacity and delivery slots align with your departure time. Lead time depends on menu complexity and current workload; your operations team will confirm feasibility when you reach out, and we'll hold the slot once production begins.
Yes. Every private aircraft catering order is labelled for the fourteen major allergens, and we adapt recipes for gluten-free, dairy-free, vegan, kosher-style, and low-sodium requests. Let us know passenger requirements when you place the order, and we'll adjust portioning and packaging accordingly.
High-loader delivery for aviation catering at SKPE is available where the airport confirms equipment at the time of order. It's not guaranteed on every slot, but we arrange it in advance with your handling agent for larger cabin aircraft when ground support and apron access permit.
Contact us with your departure time, passenger count, and any dietary notes. We'll propose a private jet catering menu, confirm the delivery window with your handler, and coordinate airside access. Orders are confirmed once we receive final catering specifications and your flight plan is locked.
Private jet catering at Matecaña International Airport — one message away.
Send your flight brief now — the Pereira kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →