Private Jet Catering at Mariscal Lamar Airport (SECU / CUE), Cuenca
One order desk for every tail you operate—private jet catering at CUE consolidates your supplier list, coordinates across the fleet in Cuenca, and arranges high loader capability where available for larger cabins.
Cold rooms hold at 2°C until the final pack, then transport begins in vehicles that log temperature across the journey to CUE. Andres Garcia prepares orders for early morning business departures and late afternoon long-haul legs, adjusting production schedules to match the rhythm of the field rather than a fixed kitchen day. He answers directly when a slot changes, when a passenger brief arrives an hour before wheels-up, or when a charter manifest grows from eight to fourteen. What he cooks is timed to when you depart, and the menu is written around what reheats cleanly in your galley and what the season allows that week.
Andres Garcia brings refined culinary artistry to private aviation, crafting bespoke menus that transform high-altitude dining into memorable gastronomic experiences. With expertise spanning international cuisines and contemporary techniques, he delivers exceptional dishes tailored to the most discerning clientele's preferences and dietary requirements.
Aviation catering in Cuenca aligns with the airport's rhythm: early-morning departures to Quito and the coast dominate weekdays, while leisure charters and repositioning flights cluster on Friday evenings and Sundays. We schedule production runs to those peaks, with kitchen prep beginning at 04:00 for breakfast service and a second shift covering late-afternoon departures. Delivery rounds are timed around refuelling windows and customs formalities, so catering arrives after ground power is connected but before the final walk-around. During Cuenca's cultural festivals and long weekends, charter volume rises and handling queues lengthen; we brief flight attendants on oven capacity and refrigeration limits for each aircraft type, and we work with your handling agent to confirm apron access and equipment availability. The process remains flexible—menu adjustments, portion changes, and crew-meal additions are logged in real time—so the catering you ordered matches what boards.
.jpeg&w=3840&q=75&dpl=dpl_Fv5du6GTgexfv6YnNuonPe6KCUdJ)
Jet catering Cuenca
One contact across your fleet — the kitchen preparing your order for CUE handles supplier coordination, cold-chain control, and departure-timed plating so you don't juggle multiple vendors. Private aviation catering at Mariscal Lamar Airport is managed through a dedicated facility with documented allergen protocols on every label, separate prep posts for pâtisserie and garde-manger, and same-day capacity when your schedule demands it. High loader capability is available where aircraft size requires it. Business aviation catering is sealed after plating, held in temperature-controlled conditions, and delivered airside with full traceability from purchase through handover.
Private jet catering menu at Mariscal Lamar Airport
For a departure from CUE, you can order breakfast trays that hold three hours without refrigeration, cold plates built to travel across a long leg, mains that reheat in a galley oven without drying, and crew meals on the same order. Portioning is set per seat, and every item carries a printed allergen label. The kitchen preparing your order adapts the menu to oven capacity, refrigeration limits, and the length of the sector, so what leaves the ramp arrives as intended in the cabin.
Served cold, holds four hours in galley refrigeration, contains dairy and may contain mustard.
Reheats in a galley oven at 160°C for twelve minutes, contains celery and sulphites.
Travels at ambient temperature, slice portioned individually, contains gluten, dairy, and egg.
Three of the dishes the Mariscal Lamar 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 Mariscal Lamar Airport
Flight catering delivered airside at Mariscal Lamar Airport
VIP flight catering and charter flight catering for departures from CUE are delivered on the same airside run, timed to your slot. Early morning business legs and afternoon long-haul departures set the rhythm; orders are packed and transferred accordingly. Badged drivers in temperature-controlled vehicles meet your FBO or hand over ramp-side at the aircraft door. For large cabins, high loader capability is confirmed at the time of order where available. The same cold-chain standards apply whether the passenger count is two or twenty, and the handover is logged against your departure time.
.jpeg&w=3840&q=75&dpl=dpl_Fv5du6GTgexfv6YnNuonPe6KCUdJ)
Inflight menus adapted to what the season offers at CUE
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.
“Ordering private jet catering in Ecuador for SECU was very easy. Communication was clear, the food was fresh and delivery was on time.”
“We received efficient support for a departure from CUE / SECU, Ecuador. The catering was confirmed quickly and delivered as planned.”
Private jet catering at Mariscal Lamar Airport — questions
We deliver inflight catering at SECU to the FBO apron positions and directly planeside where handling permits. Specific access is confirmed with your ground agent when you place the order, and our drivers coordinate timing with fuel and security schedules.
We can typically accommodate orders on the day of departure when kitchen capacity and delivery slots align. Longer lead time expands menu choice and allows us to source specialty ingredients from highland farms, but same-day requests remain possible for core items.
Yes. Every private jet catering order is labelled for the fourteen major allergens, and we adapt recipes for gluten-free, dairy-free, vegan, kosher-style, and low-sodium requirements. Provide full details when you order, and we'll confirm feasibility and any ingredient substitutions before production begins.
High-loader capability for aviation catering at SECU is available where ground equipment is confirmed at the time of order. We coordinate lift timing with your handling agent to match fuelling and pre-flight checks, ensuring catering boards without delay.
Contact us with your departure time, passenger count, and any dietary needs. We'll propose a private jet catering menu suited to your sector length and galley capability, confirm delivery timing with your FBO or handling agent, and provide final costings and manifests before your aircraft arrives.
Private jet catering at Mariscal Lamar Airport — one message away.
Send your flight brief now — the Cuenca kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →