Private Jet Catering Trujillo — Capitán FAP Carlos Martínez de Pinillos International Airport (TRU/SPRU)
Seasonal produce shifts the inflight catering menu at TRU throughout the year. Private jet catering for Trujillo adapts lead times during peak demand, with temperature-controlled delivery direct to your aircraft.
Short turnarounds leave little margin, yet your passengers expect a meal that reads as considered, not rushed. Diego Garcia prepares each order as though the galley time were doubled: cold plates that need no reheating, hot mains portioned to serve straight from the oven, and crew meals that open cleanly without repacking. He answers your enquiry directly, confirms oven capacity and refrigeration for your aircraft type, and adjusts portioning if the passenger count changes an hour before departure.
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.
Cold-chain integrity begins at packing and holds to handover. You order private jet catering by naming your departure slot, passenger count, and any diet restrictions. Lead time for a standard order is twenty-four hours; shorter notice is accommodated where the production schedule allows, and a private jet catering quote is returned within two hours of your enquiry. Peak travel weeks in summer and around public holidays tighten the window, and menu availability shifts as the season turns: stone fruit and soft herbs in warm months, heartier ingredients when the weather cools.
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Jet catering Trujillo kitchen facilities
Our private jet catering kitchen in Trujillo sits fifteen minutes from the airfield, fitted with walk-in cold rooms, a separate pastry station, and a hot line calibrated to your wheels-up time. Production begins the evening before for morning departures or runs same-day when the slot allows, with each dish sealed under vacuum or in tamper-evident containers and logged against your tail number. Cold storage maintains 2–4 °C through plating and packing, hot items are covered and insulated for the short transfer, and every tray carries reheating instructions matched to typical galley ovens. The kitchen holds capacity for multi-leg provisioning and can stage crew catering alongside passenger service without cross-contamination, so dietary requirements stay separated from prep through to handover.
Private jet catering menu at Capitán FAP Carlos Martínez de Pinillos International Airport
You may order breakfast service, cold plates that hold across a six-hour leg, hot mains portioned for galley reheating, and crew meals on the same manifest. Each dish is labelled with its allergens, and every special diet—vegan, gluten-free, kosher, halal, or medically restricted—is packed separately and marked for cabin identification. Portioning is per seat, and oven capacity and refrigeration limits are briefed for your aircraft type before the order is confirmed.
Served cold, holds four hours under refrigeration, contains fish, sesame, and soy.
Reheats in a galley oven at 160°C for twelve minutes, contains dairy and sulphites.
Served at cabin temperature, holds six hours, contains gluten, dairy, egg, and almonds.
Three of the dishes the Capitán FAP Carlos Martínez de Pinillos 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 Capitán FAP Carlos Martínez de Pinillos International Airport
Airside delivery and VIP flight catering at Trujillo
Your cabin configuration dictates the service. For short sectors with tight turnarounds, cold plates and ambient pastries reach the galley in minutes, allowing crew to serve passengers before climb is complete. VIP flight catering and charter flight catering follow the same airside run: badged drivers deliver to your FBO or ramp-side at the aircraft door, at the time you nominate. Temperature-controlled vehicles maintain cold-chain integrity from kitchen to galley. High loader access is confirmed at the time of order where available for larger aircraft types.
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FBOs and handling agents at Capitán FAP Carlos Martínez de Pinillos 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.
- Swissport
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
Allergen handling and diet planning for aviation catering at TRU
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.
“Great support for a flight from TRU / SPRU in Peru. Fast communication, attractive presentation and reliable delivery to the aircraft.”
“Our operation through Capitán FAP Carlos Martínez de Pinillos International Airport (TRU) in Peru was easy to manage. Quick replies, accurate timing and consistent catering quality.”
Private jet catering at Capitán FAP Carlos Martínez de Pinillos International Airport — questions
We deliver inflight catering at SPRU to the general aviation apron and coordinate with your handling agent or charter operator. If you're using a specific FBO or VIP lounge, share the contact during order placement so we can confirm access and handover protocol. See the FBOs and handling agents at Capitán FAP Carlos Martínez de Pinillos International Airport →
Turnaround depends on menu complexity and kitchen workload. Cold service and breakfast baskets are faster to stage than multi-course hot meals. Contact us with your departure time and passenger count, and we'll confirm what's achievable for that slot.
Yes. We prepare gluten-free, dairy-free, vegetarian, vegan, kosher-style, and low-FODMAP meals in separate zones of the kitchen. Every container is labelled with ingredient lists and the fourteen major allergens, and we can provide signed declarations if your passenger or company policy requires them.
High-loader delivery for aviation catering at SPRU is available where ground equipment and apron layout allow. Confirm aircraft type and door height when you order, and we'll arrange the appropriate vehicle and crew. Not all stands support high loading, so it's confirmed case by case.
Send us your tail number, departure date and time, passenger count, and any dietary needs by email or through your charter operator. We'll reply with menu options, pricing, and delivery coordination details. Final confirmation locks in production forty-eight hours before wheels-up, though shorter notice is considered when the kitchen allows.
Private jet catering at Capitán FAP Carlos Martínez de Pinillos International Airport — one message away.
Send your flight brief now — the Trujillo kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →