01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Isla De Pascua, Chile
Hi-loader airline catering, VIP flight catering and private jet catering at Isla De Pascua (SCIP / IPC)
IPC (IATA) · SCIP (ICAO)
The single wide-body reference code held at Isla De Pascua sets what our crews can board on this stand, from a full three-cabin uplift to a single sealed cart. Our teams run inflight catering and in-flight catering to galley height by hi-loader, airside, with the kitchen output staged to the loading window rather than delivered cold to the foot of the aircraft.
3,300 m
Longest runway
Wide-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 — Isla De Pascua
Inflight catering with hi-loader boarding at Isla De Pascua, Chile
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at SCIP / IPC
Aviation catering from sealed cart to galley door at SCIP / IPC
Ramp access is what separates this operation from a delivery left at the foot of the aircraft: the cart moves through the checkpoint on our own clearance and onto the apron under escort. Catering uplift here is staged against the loading sheet rather than against a clock, so the sequence is fixed before the convoy leaves the kitchen door. What the timeline below shows is the handover on the stand, not an estimate of it.
Between our kitchen and the single wide-body stand at Isla De Pascua sit screening, an escort onto the apron, and the ordinary traffic of a working ramp; we plan the galley catering run against the worst of those, not the best. The chain of custody is unbroken from the seal at the kitchen to the signature at the aircraft door, with a named handler responsible at every stage of the convoy. Temperature is logged twice, once when the cart is sealed and again at galley handover, and the catering uplift does not clear the checkpoint without both entries signed.
One seal, one signature, one stand: the load is accountable end to end.
Airline food supplier for SCIP / IPC rotations
Pilot meals and cleared production crews for Isla De Pascua (IPC)
The flight kitchen behind airport catering at Isla De Pascua runs hot production, pastry, a cold larder and a protocol line under one roof, built to feed the single wide-body stand rather than a bank of regional gates. Airport catering in Chile at this scale means every tray leaving that kitchen is counted against one loading sheet before it reaches the ramp, not batched against an average. The whole production line runs to HACCP, and the flight kitchen at IPC treats that standard as the floor, not the ceiling, of what leaves the door.
The team that handles government flight catering here is the same named crew every rotation: security clearance on file, listed on the access list, and trained to the household standards a royal or state movement expects. That continuity matters more on a single-stand field than anywhere with a bench of substitutes to call on. Chain of custody runs with the same people from seal to signature, which is what a protocol officer checks first.
VIP flight catering and dietary sets at Isla De Pascua
Royal flight catering standards per cabin at Isla De Pascua, Chile
Our menus are written to the cabin and the mission rather than to a fixed cycle, so a scheduled rotation and a government movement leaving from the same stand are never served from the same tray set. Chile's produce runs through the specification in general terms, fish, dairy and orchard fruit worked into the plan without naming a single supplier or a dish. Inflight catering in Chile closes on documentation as much as on the plate: allergen, halal, kosher and medical sets are labelled per passenger and per cabin, filed before the cart is sealed. Nothing leaves the kitchen without that paperwork attached to it.
First & VVIP cabins
First and VVIP cabins boarded at Isla De Pascua are plated to a written specification, with à-la-carte service and caviar service available on request rather than fixed to a set course order. VIP flight catering here is filed against the standing order, so the presentation is repeatable rotation after rotation, not reinvented each time.
Business cabins
Business cabins at IPC run multi-choice hot service in galley-ready tray sets sized to the aircraft's own galley, never a generic box. Crew meals at SCIP are boxed to the working roster, with cabin crew meals and pilot meals kept on separate manifests so neither set is short at handover.
Protocol & dietary
Household, religious and medical requirements are documented per passenger rather than assumed from the booking class, covering halal and kosher sets alongside the full run of IATA special meal codes. Inflight catering at SCIP produces each of those on a separate line from the main run and seals it before it leaves that line.
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
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Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Aircraft catering under HACCP control at SCIP
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 SCIP
A single wide-body reference code and one runway define what Isla De Pascua actually handles: this is a field built around one stand rather than a bank of gates, so a government delegation lands as a documentation problem and a charter wave lands as a capacity problem on the same piece of concrete. Airline catering at SCIP is planned around that single stand well before the aircraft is on approach, because there is no second position to fall back on if the sequence slips.
The uplift reaches the aircraft by hi-loader, boarded to galley height rather than left at the foot of the stairs, with our own escorted crew on the ramp from the kitchen gate to the aircraft door. Aviation catering at IPC and airport catering at IPC both run off that same convoy, so inflight catering and in-flight catering in Chile are one movement, not two separate deliveries arriving on different schedules.
What we commit to on this station is one coordinator named for the rotation, carts sealed at the kitchen door, and a signed handover at the aircraft that closes the chain of custody opened at production.
Scheduled, charter and VVIP catering at Isla De Pascua, Chile
01
Government and state flight catering at Isla De Pascua
A wide-body movement carrying a state delegation is boarded on the same single stand as a scheduled service, which is what makes the protocol file, not the aircraft type, the variable that changes at Isla De Pascua. Government flight catering here runs on security-cleared staff and an uplift sealed before it leaves the kitchen, documented per passenger for any head of state movement routed through this stand.
Government & state flights →
02
Royal and VVIP flight catering at Isla De Pascua
At the single wide-body stand this field operates from, the same household specification is held on file between movements rather than rebuilt for each one. Royal flight catering at this station covers private airliners, BBJ, ACJ and wide-body VVIP configurations alike, with halal and other household dietary requirements produced on request against that standing record.
Royal & VVIP flights →
03
Charter and ACMI flight catering at SCIP
Staging a full three-cabin uplift against one loading sheet is the constraint that governs every charter movement here, because the 3,300-metre runway and the single wide-body stand leave no second position to split the load onto. Charter flight catering at SCIP and charter flight catering at IPC both cover ACMI and wet-lease operators, group movements and special missions staged in the order the galleys are laid out.
Wide-body charter →
04
Airline and ad hoc catering at IPC
The wide-body reference code held at Isla De Pascua sets the ceiling for what boards this stand, and it is what lets carriers run this field as a genuine outstation rather than a diversion of last resort. Outstation catering, diversion catering and technical stop catering all run off the same duty roster here, with ad hoc airline catering at Isla De Pascua and crew meals at IPC covering the AOG case across a multi-leg rotation without a fixed cycle to fall back on.
Commercial airlines →
05
Private jet and FBO catering at Isla De Pascua
The runway measures 3,300 metres, long enough to bring business aviation traffic onto the same apron that serves the wide-body stand rather than a separate general-aviation strip. Private jet catering in Chile at this station is delivered to the FBOs on the field and the GA terminal by our dedicated branch, on the same cold chain and paperwork as an airline uplift.
Private jets →
Aviation catering trusted by operators at SCIP / IPC
Flight departments on jet catering at SCIP / IPC
Government flight department
Royal household
Charter operator
Scheduled airline
“For a government operation through Isla De Pascua (IPC/SCIP), we required discreet royal flight catering. They followed the instructions carefully and kept communication limited to the operational contacts involved. We were very satisfied with the level of coordination. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★☆Private jet operator
Isabella — Private Jet Operations Manager
“We ordered ACJ catering for our aircraft at Isla De Pascua (IPC/SCIP) and the result was very good. Everything arrived neatly packed, easy to identify in the galley, and consistent with the presentation we requested. Good quality and very practical for onboard service. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★☆Government flight department
Eduardo — Government Charter Coordinator
“For a high-volume passenger flight at Isla De Pascua (IPC/SCIP), we needed reliable hajj flight catering. Meal counts were accurate, halal requirements were clearly managed, and the delivery was organized for a quick uplift. The operation ran smoothly from order to uplift. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Charter operator
Hector — Flight Operations Coordinator
Outstation catering data for Isla De Pascua (SCIP / IPC)
| Datum | Value |
|---|---|
| Longest runway | 3,300 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | SCIP |
Airline catering services FAQ for Isla De Pascua
Crew meals, lead times and access at Isla De Pascua
What operations gets asked every week about Isla De Pascua.
Ask operations directly →Is VIP, VVIP and government flight catering handled at SCIP, and under what protocol?
The same named coordinator runs every VIP flight catering and government flight catering movement here, with the protocol file documented per passenger before the cart is sealed at the kitchen door.
Whose halal, kosher and special meal requirements can Isla De Pascua produce, and how are they documented?
Across every cabin, halal, kosher and the full set of IATA SPML codes are produced on a separate line and labelled per passenger before they join the main uplift.
When is airline catering delivered airside at Isla De Pascua Airport, and how does it reach the aircraft?
Once the cart clears the checkpoint on our own clearance, it moves under escort to the stand and boards by hi-loader to galley height rather than being left at the foot of the aircraft.
Does IPC offer private jet catering to the FBOs and the GA terminal on the field?
Every FBO on the field and the GA terminal itself are reached on the same run, with FBO catering delivered on the same cold chain and paperwork as an airline uplift.
Commercial aviation catering near Isla De Pascua
CCP / SCIE
Concepcion
Chile · 3,568 km from Isla De Pascua
Airline & VIP flight catering →
GPS / SEGS
Isla Baltra
Ecuador · 3,606 km from Isla De Pascua
Airline & VIP flight catering →
ZAL / SCVD
Valdivia
Chile · 3,617 km from Isla De Pascua
Airline & VIP flight catering →
Charter flight catering quote for SCIP
Request a quote
Send us your catering needs for IPC
Isla De Pascua (IPC / SCIP)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Isla De Pascua, 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 Isla De Pascua (IPC)