01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Ahuano, Ecuador
Wide-body airline catering, VIP & private jet catering at Ahuano (SEJD / TNW)
TNW (IATA) · SEJD (ICAO)
The wide-body reference stand at Ahuano carries a hi-loader that boards a full three-cabin uplift straight to galley height, so a scheduled aircraft never sits waiting on a food truck at the foot of the stairs. AERO GOURMET runs inflight catering, in-flight catering and aviation catering from one kitchen behind the apron, and the same uplift discipline covers scheduled, charter, VIP and government flights through this station.
2,500 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 — Ahuano
Aviation catering with ramp access at SEJD / TNW
Everything below is what we measure at this station — distances, windows, who signs what.
Airport catering order window at TNW
Aviation catering from sealed cart to galley door at SEJD / TNW
Ramp access, not a trolley at the foot of the stairs, is what a wide-body reference code like the one held at Ahuano actually buys an operator: the hi-loader sits level with the galley door for the length of the catering uplift. Every cart that leaves our kitchen for SEJD is sealed against a loading sheet before it reaches the apron, and that seal is not broken until the galley crew signs for it. Nothing on this route is estimated; each stage of the uplift is logged against the time it happened.
Between our kitchen and the stand at Ahuano sit screening, an escort onto the apron and the ordinary traffic of a working ramp, and the catering uplift is planned against the worst of those three, not the best. A galley catering load that misses its slot on a single wide-body stand costs the whole rotation behind it, so the convoy is the variable we manage, never the food itself. Temperature is logged at the seal and again at handover, and the chain of custody closes with a signature at the aircraft door, not a delivery note left on the ramp.
The convoy is the risk we plan for, not the food we already sealed.
Pilot meals prepared for SEJD rotations
Airline food supplier crews cleared for Ahuano
What airport catering at Ahuano runs on is one production kitchen behind the ramp rather than a delivery contract with a distant supplier: hot production, pastry, a cold larder and a protocol line under a single roof, feeding the wide-body reference stand this station holds. Airport catering staged this way means a rotation is provisioned once, from one HACCP-run kitchen, instead of being split across separate vans converging on the same stand. The flight kitchen at SEJD sits close enough to the apron that a change to the loading sheet still reaches the galley before the aircraft does.
The team that handles government flight catering at Ahuano is the same named crew on every rotation, not a rotating pool pulled in for the day. Security clearance is held on file for each of them, access to the ramp is limited to that same list, and household service standards travel with the paperwork rather than living in someone's memory. Every sealed uplift leaves the kitchen with a signed record naming who packed it and who carried it to the stand.
VIP flight catering and dietary sets at Ahuano airport
Royal flight catering standards per cabin at TNW
Menus at Ahuano are written to the cabin and the mission rather than to a single fixed list: a VIP flight menu for a head-of-state movement reads nothing like a charter flight menu built for a group rotation, and both are produced off the same kitchen floor. Inflight catering here draws on general regional sourcing where the season allows it, without naming a single farm or a single dish on the specification sheet. Every tray, box and cart is labelled per passenger and per cabin before it leaves the kitchen. Allergen, halal, kosher and medical requirements are documented against the passenger manifest, not left to a verbal note passed at the stand.
First & VVIP cabins
First and VVIP cabins at TNW take VIP flight catering plated to a written specification rather than a fixed menu card, with caviar and à-la-carte service available on request. The presentation is filed against the standing order, so a repeat rotation is served to the same standard without a fresh brief each time.
Business cabins
Business cabins at Ahuano run on multi-choice hot service, boxed to oven-ready formats sized to the galley fitted to the aircraft using it. Crew meals travel in the same tray sets: cabin crew meals and pilot meals are boxed separately and labelled to the roster, not bundled in with the passenger load.
Protocol & dietary
Protocol and dietary requirements at Ahuano are documented per passenger before the cart is sealed, covering household, religious and medical needs alongside halal and kosher sets and the full range of IATA special meal codes. Each set is produced on a separate line inflight catering can trace back to one cook and one check, sealed 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
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
HACCP-compliant aircraft catering at Ahuano airport
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 Ahuano, Ecuador
A single wide-body reference stand governs traffic through Ahuano, which means scheduled, charter and government movements are worked through one stand rather than spread across several: a delegation becomes a documentation exercise and a peak wave becomes a sequencing exercise, both run off the same loading sheet. Airline catering at Ahuano is planned around that one stand, so a diversion or an added rotation is absorbed by resequencing rather than by adding capacity that does not exist.
The uplift travels a fixed route from our kitchen to the ramp, sealed cart by sealed cart, and boards through the galley door by hi-loader rather than being set down at the foot of the aircraft. Inflight catering at SEJD and in-flight catering in Ecuador both run off that same route, with our own crew on the apron for every stage of the handover; aviation catering in Ahuano is never handed to a third van partway there.
One coordinator carries a rotation from seal to signature, and the handover at the aircraft door is signed, not assumed.
Airline, charter and VVIP catering at SEJD / TNW
01
Government and state flight catering at TNW
Sequencing a delegation through a single wide-body reference stand means the protocol file has to travel ahead of the aircraft, not behind it: government flight catering at Ahuano documents each passenger's requirements before the cart is sealed. Security-cleared staff carry a head of state movement from kitchen to galley door on the same paperwork as any other catering at TNW, sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at Ahuano
One wide-body reference code governs this stand, and that is what lets a private airliner board a full household uplift in a single pass rather than a split delivery. Royal flight catering at Ahuano holds VVIP and household requirements to a written specification kept on file between movements, covering BBJ, ACJ and wide-body VIP aircraft, with halal and household dietary needs produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at SEJD
Our kitchen runs a full three-cabin uplift against the wide-body reference stand held at Ahuano, staged in the order the galleys are laid out rather than loaded in one undifferentiated batch. Charter flight catering at Ahuano and charter flight catering at SEJD both cover ACMI and wet-lease operators, group movements and special missions, counted against the loading sheet before the hi-loader ever reaches the aircraft.
Wide-body charter →
04
Airline and ad hoc catering at SEJD
With a single wide-body reference stand carrying every movement through Ahuano, carriers running this station as an outstation get ad hoc airline catering off the same duty roster as a scheduled rotation. Outstation catering, diversion catering and technical stop catering are each worked from that one stand, AOG included, across a multi-leg rotation without a second kitchen to coordinate.
Commercial airlines →
05
Private jet and FBO catering at Ahuano
A 2500 m runway at Ahuano carries the same business aviation traffic as the scheduled and charter movements using the wide-body stand, and private jet catering at Ahuano is delivered to the FBOs on the field and the GA terminal from that same kitchen. FBO catering here runs on the same cold chain and the same paperwork as an airline uplift, handled by our dedicated business aviation catering branch as business jet catering rather than a scaled-down version of it.
Private jets →
Charter flight catering reviewed at TNW
Flight departments on jet catering at SEJD
Government flight department
Royal household
Charter operator
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Scheduled airline
“We arranged delegation flight catering at Ahuano (TNW/SEJD) for a sensitive movement. Communication was discreet, changes were handled calmly, and the delivery was coordinated exactly within the agreed window. A professional service for movements where discretion matters. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Charter operator
Damian — Charter Account Manager
“We ordered ACJ catering for our aircraft at Ahuano (TNW/SEJD) and the result was very good. The portions, packaging, and labeling worked well for the cabin, and the timing was spot on. I would happily use them again on a VIP rotation. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Scheduled airline
Hana — Airport Services Manager
“Our charter program used the service at Ahuano (TNW/SEJD) for hajj charter catering. Packaging was practical for the cabin and the uplift arrived in good order for departure. A dependable choice for group charter operations. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★☆Private jet operator
Mila — Private Aviation Manager
Airport catering reference for Ahuano (SEJD / TNW)
| Datum | Value |
|---|---|
| Longest runway | 2,500 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | SEJD |
Aircraft catering questions at SEJD
Crew meals, lead times and access at Ahuano airport
What operations gets asked every week about Ahuano.
Ask operations directly →With one wide-body reference stand governing traffic, do you cater VIP, VVIP and government flights at TNW, and under what protocol?
There is a standing protocol line at this kitchen for VIP flight catering and government flight catering alike: every passenger's requirements are documented before the cart is sealed, and the uplift travels with cleared staff from kitchen to galley door.
Do you deliver private jet catering to the FBOs and the GA terminal on the field at SEJD?
Yes, by routing the same sealed carts used for scheduled and charter uplift to whichever FBO or GA terminal a business aviation movement is parked at, with FBO catering run on the same cold chain and paperwork as an airline load.
How far in advance does an order need to be placed for Ahuano, and how late can the specification still change?
Ahuano works on a lead time set by cabin count and loading window rather than a fixed rule, and how far in advance an order should be placed depends on how complex the specification is; last minute airline catering is handled where the loading sheet still allows a resequence.
Ahuano airport: how much does airline catering cost at this station?
The loading sheet and hi-loader that carry the uplift also carry the cost basis for it, since airline catering cost here depends on cabin count, specification and loading window rather than a published rate, and the desk returns a quotation once those are known.
Inflight catering at other airports near Ahuano
OCC / SECO
Coca
Ecuador · 94 km from Ahuano
Airline & VIP flight catering →
ATF / SEAM
Ambato
Ecuador · 112 km from Ahuano
Airline & VIP flight catering →
LTX / SELT
Latacunga
Ecuador · 116 km from Ahuano
Airline & VIP flight catering →
Inflight catering quote for Ahuano (TNW)
Request a quote
Send us your catering needs for TNW
Ahuano (TNW / SEJD)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Ahuano, 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 Ahuano (TNW)