Inflight Catering SKAS — Tres De Mayo Airport
Cabin crew flying through PUU no longer chase suppliers or re-plate last-minute changes. Private jet catering for Puerto Asís arrives galley-ready, allergen-documented, and timed to your departure—one less variable to manage on turnaround.
Aircraft on short turnarounds at PUU require catering that meets the slot without holding the departure; Elena Garcia times production and packing to that window. She cooks what the market offers that week, labels every allergen, and answers your messages herself from first enquiry to airside handover. Orders are packed in temperature-controlled containers, loaded for the galley layout you specify, and delivered by the driver she briefs. When a delegation load requires forty meals and discretion, she runs the order as a closed file and confirms the handover point you nominate.
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 chilled tray no longer arrives without allergen labels, and your crew no longer re-plates at the galley. When you order private jet catering for a departure from PUU, lead time is confirmed with the private jet catering quote: typically twenty-four hours for a standard menu, shorter if the aircraft departs within the production day. Late changes are absorbed where the kitchen has not yet packed. Each order is briefed against your aircraft type—oven capacity, refrigeration limits, galley fit—so what leaves the facility fits the cabin you fly.
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Jet catering Puerto Asís
Cabin crew operating through PUU no longer need to chase down supplier contact details or replate meals that arrive in the wrong format for your galley. Private jet catering for Tres De Mayo Airport is prepared in a dedicated facility with cold rooms maintained to documented temperature thresholds, and a garde-manger post that handles plating, sealing, and labelling to your passenger manifest. Same-day production is timed against your departure slot, and every label carries allergen protocol detail you can read at a glance rather than guess. Business aviation catering is cooked, sealed after plating, and delivered airside under cold-chain control, so what reaches your galley is what you briefed and fits the equipment you have.
Private jet catering menu at Tres De Mayo Airport
Breakfast boards, cold plates that hold across a six-hour leg, mains that reheat in a galley oven, and crew meals on the same order: each is portioned per seat and labelled with every allergen it contains. You specify dietary restrictions at the time of booking, and the kitchen preparing your order adjusts the menu to match. Nothing is plated until the departure day is confirmed, and every item is packed to travel.
Reheats in fifteen minutes at 160°C, holds texture, contains no common allergens.
Served cold, holds four hours refrigerated, contains fish and dairy.
Plated portion, travels well, contains gluten, egg, and dairy.
Three of the dishes the Tres De Mayo 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 Tres De Mayo Airport
Airside delivery and apron handover at Tres De Mayo Airport
When apron space tightens around midday departures, your VIP flight catering and charter flight catering orders are timed to the slot you hold and delivered during the fuelling window. Badged drivers bring temperature-controlled loads airside and hand over at the FBO you nominate or directly at the aircraft door. High loader capability is confirmed at the time of order for galleys above cabin floor level. Cold chain is maintained door to galley; your crew receives the order, the manifest, and the allergen documentation in a single transfer.
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Flight catering for government departures from PUU
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 Tres De Mayo Airport (PUU). Clear updates, quality catering and everything packed correctly for the galley.”
“Coordination for SKAS in Colombia was straightforward. One clear contact, fast confirmation and no operational issues.”
Private jet catering at Tres De Mayo Airport — questions
We deliver inflight catering at SKAS through coordination with the handling agents active on the platform, which typically includes regional operators supporting charter and private movements. Specific delivery points—whether FBO facility or direct to aircraft—are confirmed when you place your order, based on your handler's procedures and ramp access arrangements in effect at the time.
Same-day orders are handled where production schedules and ingredient availability allow, though we recommend confirming your request as early as possible. Notice requirements depend on menu complexity, current kitchen workload, and transfer time from the production facility to Tres De Mayo Airport. Your order coordinator will confirm feasibility and adjust the menu if needed to meet your departure slot.
Yes. Every private jet catering order is built to your specifications, including vegan, gluten-free, kosher, halal, and allergen-exclusion protocols. Ingredients are labelled, and preparation areas are managed to reduce cross-contact risk. You'll receive documentation listing all allergens present in each dish, and the kitchen can modify recipes or substitute ingredients to meet medical or preference-based requirements.
High-loader capability for aviation catering at SKAS is arranged on a case-by-case basis, depending on equipment availability at the airport and coordination with your ground handler. We confirm tail height, door configuration, and loader access when you place your order, and adjust delivery method accordingly. Where high-loader service isn't available, planeside handoff to crew remains the standard procedure.
Contact our operations team with your departure time, passenger count, aircraft type, and any dietary requirements. We'll propose a menu suited to your sector length and galley equipment, confirm pricing and delivery logistics, then coordinate directly with your handler at Tres De Mayo Airport to ensure planeside handover aligns with your pre-flight schedule.
Ready for your next departure from Tres De Mayo Airport?
Send your flight brief now — the Puerto Asís kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →