Private Jet Catering at Simón Bolívar International Airport (SKSM / SMR), Santa Marta
SMR operations often juggle multiple suppliers across the fleet. Our inflight catering for Santa Marta gives you one contact, one order process, and high-loader capability where available—so you coordinate less and deliver more.
When charter peaks cluster at the weekend or early business legs fill the morning list, Tariq Garcia times production to meet each slot without delay. He writes the menu once you confirm the departure, sources ingredients the day before service, and packs every tray with allergen labels applied to each item. You reach him directly, and he answers through to boarding. His kitchen prepares cold plates that hold, mains that reheat cleanly in a galley oven, and crew meals portioned to match your manifest.
Tariq Garcia brings classical culinary training and a passion for global flavors to the private aviation industry. His expertise lies in crafting refined, multi-course tasting menus that seamlessly adapt to diverse dietary preferences while maintaining exceptional presentation standards at altitude.
Business aviation catering at Santa Marta follows the airport's daily rhythm: early-morning departures to Bogotá and onward connections, midday charters to the San Andrés archipelago, and evening flights to Panama. Production in Barranquilla is timed to those windows—breakfast orders finish by 05:00 for a 07:30 block, lunch service plates by 10:00 for noon departures. Delivery runs are synchronized with handling-agent schedules, fuel trucks, and customs clearance so catering arrives during the pre-flight window. During high season—December through March—we brief flight attendants on galley capacity: which ovens reheat evenly, where refrigeration is limited, and how to sequence service on sectors longer than two hours. Coordination with your handler ensures we have airside access, slot confirmation, and any change to passenger count before the order is sealed.
.jpeg&w=3840&q=75&dpl=dpl_Fv5du6GTgexfv6YnNuonPe6KCUdJ)
Jet catering Santa Marta: kitchen and cold-chain
SMR operations often mean coordinating multiple suppliers across your fleet—private aviation catering at Simón Bolívar International Airport is handled through a single point of contact, streamlining your order workflow. The kitchen preparing your order for Santa Marta maintains dedicated cold rooms, separate allergen prep zones, and same-day production capacity timed to your departure slot. Pastry, garde-manger, and hot galley posts work in sequence; plating is sealed immediately, then moved under cold-chain control with full traceability. Every label carries documented allergen protocol and crew heating instructions. For large-cabin aircraft, high-loader capability is available where equipment permits. If you're managing business aviation catering across the region, one supplier covering every airport we serve reduces your vendor list and keeps standards consistent.
Private jet catering menu at Simón Bolívar International Airport
For departures from Simón Bolívar International Airport, you may order breakfast trays, cold plates that hold across longer legs, mains that reheat in the galley oven, and crew meals on the same order. Every item is portioned per seat, and allergens are labelled on each container. The menu is written to match your flight time, your galley capacity, and your refrigeration limits, with no dish included that cannot be prepared to the standard required.
Served cold, holds four hours under refrigeration, contains fish and may contain traces of shellfish.
Reheats in a galley oven at 160°C for twelve minutes, contains dairy, and is gluten-free.
Served at cabin temperature, holds six hours, contains nuts, dairy, and eggs.
Three of the dishes the Simón Bolívar 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 Simón Bolívar International Airport
Airside delivery of flight catering at Simón Bolívar International
At departures weighted toward early-morning business legs and weekend charter peaks, VIP flight catering and charter flight catering are timed to match your slot. Badged drivers deliver in temperature-controlled vehicles, handing over at your FBO or ramp-side at the aircraft door. For large cabins, high loader access is confirmed at the time of order, serving galley doors at height where the field allows. Every delivery is logged, and the handover is coordinated with your handling agent to keep the pre-flight sequence intact.
.jpeg&w=3840&q=75&dpl=dpl_Fv5du6GTgexfv6YnNuonPe6KCUdJ)
FBOs and handling agents at Simón Bolívar 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.
Flight catering menus built around what the season allows at SMR
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.
“A simple catering experience at SKSM, Colombia. The team replied fast and everything arrived fresh and ready for cabin service.”
“Strong operational support in Colombia for SMR / SKSM. Ordering was simple, updates were precise and the delivery was punctual.”
Private jet catering at Simón Bolívar International Airport — questions
We deliver inflight catering at SKSM to all handling agents and FBOs operating on the apron, including Avianca Handling and independent charter coordinators. If you've arranged direct aircraft access, we hand over to your crew at the air stair. Confirm your handler when you place the order so we can coordinate badging and timing. See the FBOs and handling agents at Simón Bolívar International Airport →
Same-day private jet catering is feasible when kitchen capacity and ingredient stock allow. We confirm timing as soon as you reach out, factoring in the ninety-minute transfer from Barranquilla and your departure slot. For complex menus or large groups, earlier notice improves menu flexibility.
Yes. Every private plane catering order is built to your passenger manifest, with separate preparation for gluten-free, dairy-free, vegan, kosher, or allergen-controlled meals. Each item is labelled with ingredients and sealed individually. Share requirements when you book so we can source and prep accordingly.
High-loader capability for business aviation catering at SKSM is arranged through your ground handler and confirmed when you place the order. Availability depends on equipment on the apron that day. For widebody and large-cabin aircraft, we coordinate with the handler to ensure catering reaches the forward or aft galley without delay.
Reach out with your departure time, passenger count, and any dietary needs. We'll propose a menu, confirm feasibility given the production and transfer window, and coordinate delivery with your handler or crew. Once confirmed, the order is logged, prepared, sealed, and delivered airside sixty to ninety minutes before block time.
Private jet catering at Simón Bolívar International Airport — one message away.
Send your flight brief now — the Santa Marta kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →