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Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — El Tigre, Venezuela
VIP & private jet catering with airline catering at El Tigre (SVST / SOM)
SOM (IATA) · SVST (ICAO)
Inflight catering at El Tigre is built around a 1920 m runway that clears narrow-body wide-body-configured operations at reduced load, so uplift plans start from the runway before they reach the ramp. From that fixed reference, our crews board every cabin by hi-loader at galley height, moving in-flight catering from a sealed cart straight onto the aircraft rather than leaving it stand-side.
1,920 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 — El Tigre
Inflight catering at wide-body scale for SOM
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering lead times and loading window at El Tigre
Flight catering sealed and logged to the stand at El Tigre, Venezuela
At El Tigre the catering uplift is planned around a single stand and one runway, so the window from sealed cart to galley door is fixed to one rotation at a time rather than staggered across parallel gates. Ramp access is held on our own badges, which keeps the escort and the apron crossing inside the same routine on every load. The result is a window that is measured against the loading sheet, not estimated against the schedule board.
Between our kitchen and the stand at SVST sit screening, an escort and the apron crossing that every load has to clear before the galley door opens. We plan the catering uplift against the worst of those three, not the average, because a single narrow-body reference code means there is no second stand to fall back on if the convoy is delayed. Galley catering only leaves the kitchen once the cart is sealed, and the same seal is checked again at handover, with the temperature logged at both ends and a signature closing the chain of custody before the aircraft doors shut.
The convoy is the risk we plan against, not the food on the cart.
Flight kitchen and crew meals for SOM
Pilot meals and cleared production crews for SVST / SOM
The flight kitchen that provisions El Tigre runs hot production, pastry, a cold larder and a protocol line under one roof, feeding the single stand that the narrow-body reference code governs. Every tray set leaves that kitchen to HACCP standard, with the cold chain held from the moment it is packed to the moment it is signed for at the aircraft. Airport catering at El Tigre and airport catering across the wider SVST rotation are run from the same production line, so a scheduled uplift and an ad hoc one draw on the same cleared crew rather than a separate roster.
The team that handles government flight catering at El Tigre is the same named crew on every rotation: security clearance on file, listed on the access list, and trained to household service standards for the sealed uplifts that travel under protocol. That consistency matters more at a single-stand field than at a hub, because the same people who seal the cart also carry it across the apron. Catering at SOM for a state or royal movement is worked by that crew alone, never by a rotating pool.
VIP flight catering and dietary sets at SVST
Royal flight catering standards per cabin at El Tigre
Menus at El Tigre are written to the cabin and the mission first, then adjusted to the season, drawing on the country's dairy, fish and orchard produce rather than a fixed national menu. Inflight catering at El Tigre covers a First and Business specification for VIP and charter work alongside a main-cabin tray set for scheduled rotations, so a wide-body VIP movement and a narrow-body scheduled service are planned from the same kitchen. Allergen, halal, kosher and medical sets are documented per passenger and per cabin, produced on a line separate from the standard tray run. Nothing reaches the aircraft without that documentation attached to the manifest.
First & VVIP cabins
First and VVIP cabins at SVST are plated to a written specification, with à-la-carte and VIP flight catering service available on request rather than fixed to a single set menu. The presentation is filed against the standing order, so a repeat rotation is served to the same plate as the last one.
Business cabins
Business cabins at El Tigre run on multi-choice hot service, boxed to galley-ready tray sets sized to the aircraft fitted for the rotation. Crew meals, cabin crew meals and pilot meals travel in their own boxed sets against the roster, kept separate from the passenger tray run.
Protocol & dietary
Protocol and dietary requirements at SOM are documented per passenger, covering halal and kosher sets and the full range of IATA special meal codes, produced on a separate line before sealing. Inflight catering built to a household or medical brief follows the same documentation and the same cold chain as every other tray leaving that kitchen.
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
HACCP and sealed transfer for aircraft catering at SVST / SOM
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 El Tigre (SOM)
El Tigre works off a single narrow-body-rated stand and one 1920 m runway, which means every rotation is sequenced rather than run in parallel: a delegation is a documentation load, a peak departure wave is a capacity load, and a repeat scheduled service is a repetition load, each planned against the same one-stand constraint. Airline catering at SOM is built around that limit rather than around volume.
The uplift travels by sealed cart from our kitchen to the ramp, boarded by hi-loader to galley height rather than left at the foot of the aircraft, with our own coordinator holding ramp access on the apron crossing. Aviation catering in Venezuela follows the same method at every field we cover, so the crew working El Tigre applies the same convoy discipline as at any other station on the network. Inflight catering at SVST and in-flight catering at El Tigre both run off that one loading sheet.
What we commit to at this station is unchanged regardless of traffic: one named coordinator, sealed carts checked at both ends, and a signed handover before departure, with airport catering in Venezuela held to the same chain of custody throughout.
VVIP catering alongside scheduled flights at SOM
01
Government and state flight catering at El Tigre
The single narrow-body stand at SVST, held by the same reference code on every movement, allows one coordinator to manage the full protocol file for a delegation without splitting the load across a second gate. Government flight catering at El Tigre documents that file per passenger, with security-cleared staff and a head of state movement sealed at the kitchen before it reaches the apron.
Government & state flights →
02
Royal and VVIP flight catering at SVST
We hold a written household specification on file between movements, built around the narrow-body reference code that governs the one stand at El Tigre. Royal flight catering and wider VVIP work for private airliners, BBJ and ACJ types among them, is served to that standing specification, with halal and royal household dietary requirements produced on request rather than as a default set.
Royal & VVIP flights →
03
Charter and ACMI flight catering at SOM
Narrow-body is the reference code that governs the single stand at El Tigre, and it sets the class of charter, ACMI and wet-lease movement the ramp is built to turn around. Charter flight catering at El Tigre covers group movements and special missions with a full three-cabin uplift staged against the loading sheet, and charter flight catering in Venezuela follows that same staging on every other field we serve.
Wide-body charter →
04
Airline and ad hoc catering at El Tigre
A 1920 m runway sets a firm limit on payload for the widest aircraft, which is why scheduled carriers running El Tigre as an outstation plan menu cycles against the narrow-body reference code rather than a wide-body one. Outstation catering, ad hoc airline catering, diversion catering and technical stop catering, AOG included, all run off the same duty roster across a multi-leg rotation, with the tray standard fixed even as the menu cycle changes week to week.
Commercial airlines →
05
Private jet and FBO catering at SVST
A narrow-body reference code at El Tigre also covers the business jets and turboprops that share the same single stand as scheduled traffic. Private jet catering in El Tigre is delivered to the FBOs on the field and the GA terminal by our dedicated branch, on the same cold chain and the same paperwork as an airline uplift.
Private jets →
Charter flight catering reviewed at El Tigre
Operators on commercial aviation catering at SOM
Government flight department
Royal household
Charter operator
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Scheduled airline
“We used the team at El Tigre (SOM/SVST) for technical stop catering after an unexpected operational change. Communication was fast and practical, which made a difficult turnaround much easier for our crew. We would use them again for another short-notice stop. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Scheduled airline
Adriana — Ramp Operations Manager
“We used the service at El Tigre (SOM/SVST) for outstation catering on a station where we do not have our usual suppliers. The crew received exactly what was ordered, with clear labels and no last-minute chasing from operations. Very useful coverage for smaller or less familiar stations. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Private jet operator
Martin — Cabin Operations Lead
“We requested an airline catering quote for El Tigre (SOM/SVST) and appreciated how clear the pricing was. They answered our questions without overcomplicating the process and kept the final cost aligned with the confirmation. We appreciated the transparency. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Government flight department
Gabriel — Mission Planning Officer
El Tigre (SVST / SOM): airport catering data
| Datum | Value |
|---|---|
| Longest runway | 1,920 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | SVST |
Airline catering services FAQ for SVST
Diversion catering and ramp questions at SVST
What operations gets asked every week about El Tigre.
Ask operations directly →Does SOM take airside delivery straight to the aircraft, or does the load stop at the ramp edge?
Every uplift at SOM moves by hi-loader from the sealed cart to galley height, so airline catering reaches the door rather than stopping at the foot of the aircraft.
Whose figures decide what airline catering costs at SVST?
For every quote, cost is set by cabin count, specification and the loading window rather than a published rate, and our desk returns a figure once those are confirmed.
Given the single stand at El Tigre, how far in advance does an order need to be placed?
There is a standing lead time for a scheduled rotation and a shorter one for ad hoc and diversion work, with the specification still open to change up to the loading window.
El Tigre Airport: are halal, kosher and the IATA special meal codes produced here?
Sealed carts carry halal, kosher and the full range of SPML sets, each documented per passenger and produced on a line kept apart from the main tray run.
At which point in the rotation does protocol take over for a VIP, VVIP or government flight at SOM?
The first step is the coordinator confirming the household or protocol file before the cart is packed, and VIP flight catering and government flight catering both run under that same sealed chain of custody through boarding.
Jet catering at airports near El Tigre
AAO / SVAN
Anaco
Venezuela · 64 km from El Tigre
Airline & VIP flight catering →
CBL / SVCB
Ciudad Bolivar
Venezuela · 114 km from El Tigre
Airline & VIP flight catering →
MUN / SVMT
Maturín
Venezuela · 141 km from El Tigre
Airline & VIP flight catering →
Aviation catering quote for El Tigre (SOM)
Request a quote
Send us your catering needs for SOM
El Tigre (SOM / SVST)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for El Tigre, 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 El Tigre (SOM)