Private Jet Catering CHM/SPEO — Chimbote
From the first morning departure, private jet catering at CHM, Chimbote, is portioned to your cabin size—individual trays for light jets, plated service for mid-size, family-style platters for larger cabins—delivered airside on your schedule.
Every allergen label is correct the first time—no cabin crew double-checking by phone. Diego Garcia cooks each order to the brief you send, times the delivery to your slot, and answers directly when you need to add a seat or swap a dish. His kitchen holds the cold chain from prep through to rampside handover, packs to fit your galley, and briefs your crew on reheat instructions that work in the oven you actually have. You deal with one person, and that person knows the order.
Diego Garcia is a classically trained Private Jet Chef with over fifteen years of experience crafting elevated dining experiences at altitude. His specialty lies in contemporary French cuisine with subtle Asian influences, seamlessly adapting refined techniques to the unique demands of airborne service.
If the slot moves, the delivery window adjusts with it. You order private jet catering with the lead time your schedule allows—typically twenty-four hours for a full menu, shorter for simpler builds or repeat requests. The private jet catering quote reflects what you specify: individual trays for a small cabin, family-style platters for a larger one, portioning per seat where the galley layout supports it. Production is timed against your departure list, packed to fit your trolley space, and briefed to your crew with oven capacity and refrigeration limits noted per aircraft type.
.jpeg&w=3840&q=75&dpl=dpl_Fv5du6GTgexfv6YnNuonPe6KCUdJ)
Jet catering Chimbote — prepared in Trujillo
Hours before your departure slot, the kitchen preparing your order for CHM begins portioning with the cabin layout in mind. Private aviation catering at Chimbote means matching the format to what your galley can actually handle: individual trays sealed after plating for smaller jets, family-style platters when the cabin allows shared service, or pre-portioned courses timed to fit a BBJ trolley. Each format is decided with your crew's workflow and seat count confirmed in advance. Cold rooms hold product at documented temperatures; garde-manger and pâtisserie posts work to the same-day schedule. Business aviation catering here includes allergen protocol printed on every label, cold-chain control through sealing, and portioning that reflects real cabin constraints, not template menus.
Private jet catering menu at FAP Lieutenant Jaime Andres de Montreuil Morales Airport
You can order breakfast service, cold plates that hold across a six-hour leg, mains that reheat in a standard galley oven, and crew meals on the same build. Each item is portioned per seat or plated for shared service, depending on cabin size. Allergen labelling is printed on every tray and every container, legible without interpretation, so your cabin crew can answer a passenger question without guessing or calling back.
Reheats in a galley oven in twelve minutes, served hot, contains fish and may contain traces of shellfish.
Served cold, holds four hours without refrigeration, vegan, contains no common allergens.
Portioned individually, served at cabin temperature, contains gluten, dairy, and eggs.
Three of the dishes the FAP Lieutenant Jaime Andres de Montreuil Morales 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 FAP Lieutenant Jaime Andres de Montreuil Morales Airport
Airside delivery and handover procedures at SPEO
No supplier chasing, no last-minute phone calls. VIP flight catering and charter flight catering are delivered airside by badged drivers in temperature-controlled vehicles, handed over at your FBO or rampside at the aircraft door, timed to your slot. High loader access is confirmed at the time of order for larger cabin types, serving galley doors at height where the apron layout permits. Cold chain is maintained door to door, and the handling agent you nominate coordinates the final transfer during your pre-flight checks.
.jpeg&w=3840&q=75&dpl=dpl_Fv5du6GTgexfv6YnNuonPe6KCUdJ)
Flight catering menus aligned with seasonal produce at CHM
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 Peru at FAP Lieutenant Jaime Andres de Montreuil Morales Airport (CHM). Clear updates, quality catering and everything packed correctly for the galley.”
“Coordination for SPEO in Peru was straightforward. One clear contact, fast confirmation and no operational issues.”
Private jet catering at FAP Lieutenant Jaime Andres de Montreuil Morales Airport — questions
We deliver inflight catering at SPEO to the handling agents and ramp positions confirmed in your flight plan. Because FAP Lieutenant Jaime Andres de Montreuil Morales Airport serves a mix of private, cargo, and industrial traffic, we coordinate directly with your handler to ensure airside access and timely handover at the aircraft.
Typically we can accommodate requests received before mid-morning for same-day departures, depending on kitchen capacity and the route between Trujillo and CHM. Notice improves your menu options and gives us time to source specific ingredients locally; earlier is always better.
Yes. We prepare gluten-free, dairy-free, vegan, kosher-style, and other special diets within the same production run. Every tray carries printed allergen labels, and ingredients are logged so your crew can answer passenger questions with confidence.
High-loader access for aviation catering at SPEO is arranged through your handling agent where available and confirmed at the time of order. For large-cabin aircraft requiring door-height delivery, let us know during the brief so we can coordinate equipment and staging with the ramp team.
Send your catering request with departure time, passenger count, dietary notes, and aircraft type. We'll confirm menu, pricing, and delivery ETA, then coordinate with your handler to ensure planeside handover at FAP Lieutenant Jaime Andres de Montreuil Morales Airport aligns with your pre-flight schedule.
Private jet catering at FAP Lieutenant Jaime Andres de Montreuil Morales Airport — one message away.
Send your flight brief now — the Chimbote kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →