Private Jet Catering at Antonio Nariño Airport (SKPS / PSO), Chachagüí
Seared tuna, plated salad, and hot entrées handled in cold-chain controlled facilities, then delivered airside to PSO. Private jet catering for Chachagüí that lets you place one order across the fleet.
PSO sees early business legs and weekend charter peaks; your order needs to arrive on time for both. Elena Garcia covers Antonio Nariño Airport, cooking to your brief and scheduling production against the day's slot list. She answers directly, holds your aircraft galley limits and crew preferences, and packs each order with literal allergen labels and reheating instructions. When a departure moves or a dietary restriction comes in late, she adjusts the run and confirms the new handover time with your handling agent.
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.
Most departures from Antonio Nariño Airport cluster in the morning, with regional charters leaving for Cali and Bogotá before midday, and occasional afternoon positioning flights into Ecuador. We schedule production around those peaks, running garde-manger and pastry stations from early morning and holding cold assembly until two hours before each slot. Delivery rounds are synchronized with fuelling and pre-flight checks, so your catering arrives after the walkaround but before the crew brief. During high season—typically December through February, when charter demand rises—we coordinate with handling agents to batch deliveries where multiple aircraft share a departure window. Aviation catering in Chachagüí also means briefing your crew on oven type and refrigeration limits for the aircraft; we print galley notes on every manifest so reheat times and storage match the equipment onboard.
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Jet catering Chachagüí
A tray sealed after plating leaves the dedicated facility in temperature-controlled transport, timed to your departure slot at Antonio Nariño Airport (PSO). The kitchen preparing your order for Chachagüí operates with separate cold rooms for dairy, protein, and garde-manger prep, documented allergen protocols on every label, and same-day capacity when your schedule requires it. Private aviation catering here means one contact across your fleet, one order covering multiple tail numbers, and high-loader capability for large-cabin configurations where available—reducing the supplier list you carry and the coordination each leg demands. Business aviation catering is built around the operations agent's problem: predictable lead times, cold-chain documentation you can forward to your principal, and coverage across every airport we serve. If your routing changes, the kitchen adapts plating and hold times accordingly, so your crew boards with what the passenger approved.
Private jet catering menu at Antonio Nariño Airport
For a departure from Antonio Nariño Airport, you order breakfast platters labelled by allergen, cold plates that hold across a four-hour leg, mains portioned per seat and packed with oven instructions for galley reheat, and crew meals on the same manifest. Every item is marked for dairy, gluten, shellfish, and nuts. The kitchen preparing your order portions to the seat count you give, seals under refrigeration, and delivers in temperature-controlled transport timed to your slot at PSO.
Served cold, holds four hours under refrigeration, contains egg and mustard.
Reheats in a galley oven at 160°C for twelve minutes, contains dairy and celery.
Served at cabin temperature, holds six hours, contains gluten, dairy, egg, and tree nuts.
Three of the dishes the Antonio Nariño 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 Antonio Nariño Airport
Airside delivery and flight catering logistics at SKPS
Your aircraft is ready; the catering follows the same timeline. VIP flight catering and charter flight catering for PSO are delivered by badged drivers in temperature-controlled vehicles, timed to your slot and handed over at the ramp or to your FBO. For large cabins, high loader capability is confirmed at the time of order, where available, to serve galley doors at height. The same vehicle carries crew meals, passenger orders, and any special requests, packed separately and labelled by seat or service point. Handover is coordinated with your handling agent to align with fuelling and pre-flight checks.
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Inflight menu planning for departures from PSO
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.
“Great support for a flight from SKPS in Colombia. Fast communication, attractive presentation and reliable delivery to the aircraft.”
“Our operation through PSO / SKPS in Colombia was easy to manage. Quick replies, accurate timing and consistent catering quality.”
Private jet catering at Antonio Nariño Airport — questions
We deliver inflight catering at SKPS to the primary FBO handling private and charter traffic. If your aircraft is parked on a remote stand or requires military-side access, we coordinate with your handling agent to confirm airside routing and timing before dispatch.
Provided the kitchen has received slot confirmation and dietary details, we can typically prepare and deliver within a same-day window. Notice depends on departure time, menu complexity, and current production load; your flight operations team will receive confirmation as soon as the order enters our schedule.
Yes. We prepare gluten-free, dairy-free, nut-free, vegetarian, vegan, kosher-style, and halal-style menus in separate prep areas. Every dish is labelled in plain language, and we include ingredient lists with each delivery for your private jet catering service.
High-loader service for aviation catering at SKPS is available where ramp layout and scheduling permit. We confirm equipment access at the time of order, working with the handling agent to match your aircraft type and stand assignment.
Send your departure time, passenger count, and any dietary requirements to our operations desk by email or phone. We'll confirm the menu, coordinate with your handling agent for airside delivery, and provide a final manifest before your crew arrives at the aircraft.
Private jet catering at Antonio Nariño Airport — one message away.
Send your flight brief now — the Chachagüí kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →