01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Coyhaique, Chile
VIP & private jet catering with airline catering at Coyhaique (SCCY / GXQ)
GXQ (IATA) · SCCY (ICAO)
At a single narrow-body reference code, Coyhaique holds one runway of 1546 metres, which sets the rotation this station can turn and the window our kitchen plans against. AERO GOURMET provides inflight catering, in-flight catering and aviation catering here for scheduled, charter, VIP, government and private jet flights, boarded by hi-loader to galley height rather than left at the foot of the aircraft.
1,546 m
Longest runway
Narrow-body
Largest aircraft handled
1
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Coyhaique
Wide-body aviation catering at Coyhaique airport
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering lead times at Coyhaique (GXQ)
Aircraft catering handover at the galley door, SCCY
Sealed carts leave our kitchen on a schedule built around Coyhaique's single runway and its narrow-body reference code, so the catering uplift is timed against one rotation rather than a bank of parallel departures. Ramp access is held on our own clearance rather than requested on the day, which keeps the convoy moving straight to the stand. The apron here carries one movement at a time, and the loading window is set to match that pace exactly.
Between our kitchen and the stand at Coyhaique the convoy passes screening and a short escort before it reaches the apron, and that convoy, not the food, is where a delay would start. We plan the galley catering run against the busiest slot the single runway allows, holding the same route whether the movement is scheduled, charter or government. Temperature is logged when the cart is sealed and logged again at handover, closing the chain of custody with a signature at the galley rather than a note left on the ramp. Every catering uplift at this station carries that same paired record, filed before the aircraft pushes back.
The seal that leaves our kitchen is the seal that reaches the galley, unbroken.
Pilot meals and cabin service produced for Coyhaique, Chile
Cargo crew meals produced to the same standard at Coyhaique airport
Across hot production, pastry, a cold larder and a protocol line, our flight kitchen at GXQ runs under one roof rather than across separate units, which keeps a single HACCP standard governing every tray that leaves it. Airport catering at Coyhaique is planned around the narrow-body reference code the station holds, so cold chain custody runs from the larder to the cart without a second handling point. That single-site layout is what lets airport catering at GXQ move on the same clock as the runway it serves.
The team assigned to government flight catering at this station is the same named crew on every rotation, carrying security clearance on file and listed on the access badge roster rather than rotated in ad hoc. They are trained to the household paperwork that travels with a sealed uplift, and to the sign-off that closes it at the galley door. That continuity, not a larger roster, is what a protocol desk checks before booking Coyhaique.
Halal airline meals and special meals at SCCY / GXQ
VVIP catering to a written specification at Coyhaique (GXQ)
Menus at this station are built to the cabin and the mission rather than to a single fixed list, moving from a main-deck tray set to a plated VVIP course on the same loading sheet. Produce drawn from the surrounding Chilean region — orchard fruit, dairy, river fish — sits inside a specification set for the season rather than named as a dish. Inflight catering here carries documented allergen, halal, kosher and medical sets, labelled per passenger and per cabin before the cart is sealed. Nothing leaves the kitchen without that label attached, whichever class it boards.
First & VVIP cabins
First and VVIP cabins at Coyhaique are plated to a written specification rather than a fixed menu, with caviar and à-la-carte service available on request from the same kitchen. VIP flight catering here is filed against the standing order, so a repeat rotation is served to the identical presentation each time.
Business cabins
Business cabins at SCCY receive multi-choice hot service built to oven-ready formats sized to the galley fitted on the aircraft, boxed as tray sets ready for immediate loading. Cabin crew meals and pilot meals travel in the same run, boxed separately against the roster, alongside the crew meals carried for the rest of the working shift.
Protocol & dietary
Protocol and dietary requirements at Coyhaique are documented per passenger rather than left to a general note, covering halal and kosher sets and the full range of IATA special meal codes. Inflight catering for these sets is produced on a separate line at our kitchen and sealed before it joins the rest of the uplift.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
HACCP and sealed transfer for aircraft catering at Coyhaique
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at GXQ
Coyhaique turns scheduled, charter and government movements against a single narrow-body reference code, and that mix sets the catering plan more than any fleet variety would: a delegation is a documentation task, a charter wave is a capacity task, and a repeat rotation is a repetition task worked to the same specification each time.
The uplift travels from our kitchen to the stand by sealed cart, boarded by hi-loader to galley height rather than set down at the foot of the aircraft, with our own crew holding the ramp access through to sign-off. Airline catering in Coyhaique is planned stand by stand rather than pier by pier, since this station works one stand at a time.
On this station we commit to one coordinator named to the rotation, sealed carts logged at both ends, and a signed handover at the galley door. That single point of contact is what carries in-flight catering, aviation catering and airport catering here through scheduled, charter and government work alike, in Chile as anywhere else on our network.
Government, royal and charter flight catering at Coyhaique airport
01
Government and state flight catering at GXQ
A 1546 m runway sets the one class of movement Coyhaique turns, which keeps a delegation's timing predictable rather than squeezed against a parallel bank of departures. Government flight catering at this station covers state visits and official delegations with the protocol file documented per passenger, security-cleared staff on the cart, and catering at SCCY sealed before it leaves our kitchen for any head of state movement on the schedule.
Government & state flights →
02
Royal and VVIP flight catering at Coyhaique
We hold a single household specification on file between movements, built around the narrow-body handling this station is classified for. Royal flight catering at this stand covers private airliners on the BBJ and ACJ pattern, with VVIP and royal household requirements, including halal sets, produced to catering at GXQ standards on request rather than assembled at short notice.
Royal & VVIP flights →
03
Charter and ACMI flight catering at SCCY
The narrow-body reference code held at Coyhaique governs every charter movement booked through this stand, ACMI and wet-lease operators included. Charter flight catering in Chile and charter flight catering at Coyhaique cover group movements and special missions with a full cabin uplift counted against the loading sheet and staged in the order the galleys are laid out.
Wide-body charter →
04
Airline and ad hoc catering at GXQ
A single narrow-body reference code means every carrier working Coyhaique loads to the same stand geometry, which is what lets us run ad hoc airline catering here without reworking the plan for each fleet type. Carriers treating this station as an outstation draw on outstation catering, diversion catering and technical stop catering off one duty roster, with crew meals in Chile and crew meals at SCCY boxed to the same rotation, AOG covered across a multi-leg schedule.
Commercial airlines →
05
Private jet and FBO catering at Coyhaique
Business aircraft cleared for a narrow-body stand at this station move through the same GA apron as scheduled traffic, which is why private jet catering in Chile runs off the identical cold chain rather than a separate one. Delivery reaches the FBOs on the field and the GA terminal, with the same paperwork and the same sealed handover as an airline uplift.
Private jets →
Airline catering services reviewed at Coyhaique (GXQ)
Operators on inflight catering at Coyhaique, Chile
Government flight department
Royal household
Charter operator
Scheduled airline
“We requested airline meal boxes at Coyhaique (GXQ/SCCY) and the packaging worked very well onboard. Everything was labeled, compact, and easy to place directly into the aircraft without repacking on the ramp. Exactly what we need for a quick galley setup. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★☆Scheduled airline
Yara — FBO Services Manager
“Our operation through Coyhaique (GXQ/SCCY) included an ACMI request at short notice. The uplift was organized around our revised departure and reached the aircraft without delaying the turn. A very useful service for ad hoc flying. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Scheduled airline
Amara — Station Services Coordinator
“For our business jet at Coyhaique (GXQ/SCCY), I arranged private jet catering with a few passenger-specific requests. The food arrived fresh and well presented, with clear labels and packaging that actually worked in our galley. I would definitely order from them again. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Private jet operator
Ivan — Cabin Operations Lead
Airport catering data for Coyhaique (SCCY / GXQ)
| Datum | Value |
|---|---|
| Longest runway | 1,546 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | SCCY |
Business jet catering questions at SCCY / GXQ
Diversion catering and ramp questions at SCCY / GXQ
What operations gets asked every week about Coyhaique.
Ask operations directly →How does airline catering reach the aircraft airside at GXQ?
GXQ works one narrow-body stand, and our sealed cart travels straight from the kitchen through screening to that stand, with airside delivery finishing on a hi-loader lifted to galley height rather than set down on the tarmac.
Which protocol governs VIP flight catering and government flight catering at SCCY?
The cart used for these movements is the same sealed unit run on every rotation, tracked from kitchen to galley on one route; government flight catering and VIP flight catering at this station both travel under security clearance with the load logged at handover.
When can private jet catering reach the FBOs and the GA terminal in Coyhaique?
Once a booking is confirmed against the loading window, private jet catering is delivered to the FBOs on the field and to the GA terminal on the same cold chain and paperwork used for an airline uplift, with no separate queue.
What does airline catering cost at Coyhaique Airport?
We price against cabin count, the specification chosen and the loading window booked, since no fixed list is published; our desk returns a quotation once those three are confirmed for the rotation.
Commercial aviation catering near Coyhaique
BBA / SCBA
Balmaceda
Chile · 48 km from Coyhaique
Airline & VIP flight catering →
CCH / SCCC
Chile Chico
Chile · 115 km from Coyhaique
Airline & VIP flight catering →
PMQ / SAWP
Perito Moreno
Argentina · 136 km from Coyhaique
Airline & VIP flight catering →
Aviation catering quote for GXQ
Request a quote
Send us your catering needs for GXQ
Coyhaique (GXQ / SCCY)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Coyhaique, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Coyhaique (GXQ)