Private Jet Catering at Tydeo Larre Borges Airport (SUPU / PDU), Paysandú
Your inflight catering at PDU is prepared in a certified kitchen with cold rooms and sealed transport, covering departure windows across charter operations and owner flights. You work with a single point of contact for menus, crew meals, and airside delivery.
The cabin dictates what Arjun Garcia can load: tray height for low-galley aircraft, oven wattage for reheating, refrigeration volume for cold hold. He answers your brief directly, confirms what will work, and adjusts portioning and pack format to the equipment your crew actually has. Delivered airside through your FBO or at the aircraft door, every order is timed to your pre-flight checks, and the handover is logged and acknowledged before the vehicle leaves the ramp.
Arjun Garcia brings refined culinary artistry to private aviation, blending classical French techniques with bold, contemporary flavors. His distinctive approach transforms each flight into an elevated dining experience, where precision and creativity meet the unique demands of high-altitude gastronomy.
A sealed catering cart leaves the preparation facility timed to your pre-flight sequence, whether the departure is a government delegation, a private owner, or a charter rotation. To order private jet catering, send passenger count, dietary restrictions, and your slot; you receive a private jet catering quote within two hours. Lead time is forty-eight hours for full service, twenty-four for simplified loads. Late changes are absorbed where production allows, and the chef confirms feasibility and revised timing directly.
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Jet catering Paysandú — certified kitchen capacity
Your private jet catering is produced in a temperature-controlled facility outside the city, equipped with separate cold rooms for protein and dairy, a dedicated pâtisserie station, and garde-manger prep for salads and canapés. Cooking schedules align with your departure slot at Tydeo Larre Borges Airport; hot items leave the kitchen ninety minutes before wheels-up, sealed in triple-layer containers, and transferred under chilled transport. Same-day orders are accepted when oven and refrigeration capacity permits. Every tray is labelled with assembly time, allergen flags, and reheating protocols matched to standard galley equipment. You receive a packing manifest that cross-references your passenger brief and any dietary restrictions logged at the time of order.
Private jet catering menu at Tydeo Larre Borges Airport
You may order breakfast trays, cold lunch boxes that hold across a four-hour leg, mains packed for galley reheating, and crew meals on the same ticket. Every dish is portioned per seat or as a shareable platter, and every label names the allergens, the reheating temperature, and the hold limit. The menu adapts to the season and to what your galley can do, and substitutions are confirmed in writing before the order is locked.
Reheats in a galley oven at 160°C for twelve minutes, holds texture, contains no declared allergens.
Served cold, holds four hours under refrigeration, contains crustaceans and may contain traces of fish.
Served at cabin temperature, pre-portioned, contains gluten, dairy, egg, and tree nuts.
Three of the dishes the Tydeo Larre Borges 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 Tydeo Larre Borges Airport
Airside delivery at Tydeo Larre Borges Airport
When your slot is confirmed, the temperature-controlled vehicle is badged airside and coordinated with your FBO or handling agent. VIP flight catering and charter flight catering both travel on the same run, handed to cabin crew at the aircraft door or at the FBO desk you nominate. High loader capability is confirmed at the time of order for large-cabin aircraft with galley doors above ramp height. Cold chain is maintained door to door, and the driver waits for your acknowledgment before leaving the apron.
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Flight catering service formats at PDU
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 Uruguay at Tydeo Larre Borges Airport (PDU). Clear updates, quality catering and everything packed correctly for the galley.”
“Coordination for SUPU in Uruguay was straightforward. One clear contact, fast confirmation and no operational issues.”
Private jet catering at Tydeo Larre Borges Airport — questions
We deliver inflight catering at SUPU to the handling agents serving private and charter operations on the apron. Because the airport has a single terminal complex, your catering is handed to your designated agent or brought directly to the aircraft when ramp access is confirmed. Confirm your handler's name when you place the order.
Same-day orders are possible when kitchen capacity and delivery schedules permit, typically for departures after midday. We ask for as much notice as you can provide so we can source fresh ingredients and coordinate airside access with your handling agent.
Yes. Every private aircraft catering order is labelled for the fourteen major allergens—gluten, dairy, nuts, shellfish, soy, eggs, and others—and we prepare separate sealed containers for passengers with coeliac disease, lactose intolerance, or religious dietary laws. Notify us of requirements when you order.
High-loader delivery for aviation catering at SUPU is available where airport equipment and ramp scheduling allow, and is confirmed when you place your order. For most mid-size and super-mid cabins, catering is handed through the main door; larger aircraft with tall galleys may require the loader if the handling agent arranges it.
Contact us with your departure time, passenger count, and any dietary restrictions. We'll send a menu proposal suited to your sector length and galley equipment, confirm delivery timing with your handling agent, and provide a final manifest before the catering leaves the kitchen.
Ready for your next departure from Tydeo Larre Borges Airport?
Send your flight brief now — the Paysandú kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →