Private Jet Catering at Jorge Chávez International Airport (SPJC / LIM), Lima
Long-haul sectors from LIM demand inflight catering that holds: second-service planning, dishes stable through cruise, and crew meals logged to the same order. Private jet catering for Lima designed around the time your passengers spend airborne.
Theo Garcia takes your order, cooks it, and answers directly when the brief changes. He works the lead time you give him—typically twenty-four hours, shorter when the schedule demands it—to source what the day offers, portion per seat, and pack for cold-chain delivery airside at LIM. His kitchen handles VIP charters, owner flights, and airline catering for ad hoc departures, all to the same standard: literal allergen labelling, timed delivery, and dishes that hold across the sector you're flying.
Chef Theo Garcia brings refined culinary expertise to private aviation, transforming high-altitude dining into an exceptional gastronomic experience. With meticulous attention to detail and a passion for elegant presentation, he crafts sophisticated menus that seamlessly balance innovation with timeless flavor profiles.
Long sectors demand dishes that hold. Mains are portioned to reheat individually; cold plates travel in sealed containers that stay at temperature for twelve hours. A second service is planned at the time you order private jet catering, not improvised in the galley. Crew meals are added to the same order. Lead time is typically twenty-four hours; same-day requests are absorbed where the production schedule allows. You receive a private jet catering quote that reflects the aircraft type, the sector length, and the number of passengers.
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Jet catering Lima for Jorge Chávez departures
Long-haul sectors departing LIM demand inflight catering that holds structure and flavour across many hours aloft. The kitchen preparing your order for Jorge Chávez International Airport plans each dish around cruise duration: proteins sealed immediately after plating, sauces portioned separately when reheating logic requires it, and second-service components timed to your crew's sequencing. Cold rooms maintain dedicated zones for poultry, seafood, and dairy, all logged hourly. Pastry and garde-manger posts work same-day to departure, so bread reaches the galley within its optimal window. Crew meals travel on the same cold chain, labelled with the same allergen protocol your passengers expect. Business aviation catering for extended flights means understanding what survives ten hours pressurised and what does not—this facility builds each order against your slot, not a production schedule.
Private jet catering menu at Jorge Chávez International Airport
Breakfast boards, cold plates that hold across a long leg, mains that reheat in the galley oven, desserts portioned per seat. Crew meals are added to the same order. Every item carries literal allergen labelling—dairy, gluten, shellfish, nuts—so your cabin crew can answer passengers directly. Portioning matches your manifest, and dishes are chosen for how they survive the cruise and the service window you set.
Served cold, holds four hours in refrigeration, contains fish, sesame and soy.
Reheats in a galley oven at 160°C for eighteen minutes, contains no major allergens.
Served at cabin temperature, holds six hours, contains gluten, dairy and egg.
Three of the dishes the Jorge Chávez 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 Jorge Chávez International Airport
Flight catering delivery airside at LIM
If the slot moves, the delivery adjusts with it. Badged drivers in temperature-controlled vehicles meet your FBO or hand over ramp-side at the aircraft door, on the schedule you set. VIP flight catering and charter flight catering are prepared in the same cold-chain controlled facilities and delivered on the same airside run. For large cabins, high loader access is confirmed at the time of order where available, serving galley doors at height. The handover is timed with fuelling and pre-flight checks, so your crew receives the order when they need it.
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FBOs and handling agents at Jorge Chávez 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.
- Universal Aviation
- Jetex
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
Inflight catering Lima: coastal and Andean sourcing
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 Peru for SPJC was very easy. Communication was clear, the food was fresh and delivery was on time.”
“We received efficient support for a departure from LIM / SPJC, Peru. The catering was confirmed quickly and delivered as planned.”
Private jet catering at Jorge Chávez International Airport — questions
We deliver inflight catering at SPJC to the principal private handling operators on the apron, including those managing executive and charter traffic through dedicated lounges. Your operations team confirms the exact stand or FBO location when filing, and we coordinate directly with your handler to ensure ramp access and timely handoff. See the FBOs and handling agents at Jorge Chávez International Airport →
Same-day orders are workable when the brief reaches us early in the morning and the menu stays within our standing prep. Lead time depends on departure slot, passenger count, and galley complexity; your account manager will confirm feasibility as soon as the request comes through.
Yes. We label every container with ingredient lists and flag the top fourteen allergens as standard. Vegetarian, vegan, gluten-free, and other medical diets are handled on separate prep surfaces, and the manifest notes each restriction so your cabin crew can cross-check before service.
High-loader capability for aviation catering at SPJC is available where the FBO or handler has equipment on-site and can schedule it for your arrival window. We confirm lift access at the time you place the order, once stand assignment and ground service details are locked in.
Send your flight details, passenger count, dietary notes, and preferred menu to your account manager or through the order portal. We'll confirm availability, coordinate delivery time with your handler, and provide a final load sheet before the catering leaves the kitchen for the ramp.
Ready for your next departure from Jorge Chávez International Airport?
Send your flight brief now — the Lima kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →