01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Maracay, Venezuela
Airline catering, VIP & private jet catering at Maracay (SVBS / MYC)
MYC (IATA) · SVBS (ICAO)
Two runways at Maracay set the working frame for every rotation we board: a narrow-body reference code, worked stand by stand, with no wide-body movement to plan around. Inflight catering here runs on hi-loader boarding to galley height, in-flight catering staged from a kitchen close enough to the apron to keep the uplift on one clock, right through to aircraft on the airside ramp.
2,087 m
Longest runway
Narrow-body
Largest aircraft handled
2
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 — Maracay
Wide-body aviation catering at Maracay
Everything below is what we measure at this station — distances, windows, who signs what.
Aircraft catering lead times at Maracay, Venezuela
Aviation catering from sealed cart to galley door at Maracay airport
Ramp access is what decides the loading window at Maracay, not the distance on a map: every cart that crosses the apron here is logged from seal to signature. Two runways keep the field's movements on a predictable rhythm, so the catering uplift is timed against the stand assignment rather than against a fixed clock. Airside delivery is staged in the order the galleys are laid out, cabin by cabin, so the hi-loader clears the door once and does not return.
Between our kitchen and the stand at Maracay sit screening, escort and the ordinary traffic of a narrow-body apron, and we plan the catering uplift against the worst of them rather than the average. A sealed cart leaves the flight kitchen under one chain of custody and answers to one coordinator until the galley door closes, with no handoff outside that line.
Temperature is logged twice on every galley catering run: once at sealing, once at handover to the loading crew, and the two readings travel with the paperwork. The signature that closes the load is the same one that opened it at the kitchen.
One coordinator carries the load from sealed kitchen cart to signed galley handover.
Airline food supplier kitchen serving SVBS / MYC
Cleared crews behind government flight catering at Maracay (MYC)
The flight kitchen that provisions Maracay runs hot production, a cold larder and a protocol line under one roof, built to work off the narrow-body reference code this field holds rather than a wide-body cycle. Airport catering at MYC starts with that production line and ends at the galley door, with nothing produced off-site and nothing subcontracted between the two. HACCP governs every stage in between, from intake to sealed cart, and airport catering in Maracay is checked against that standard on every rotation, not on a sample of them.
The team that handles government flight catering at SVBS is the same named crew on every rotation: security clearance held on file, each member on the access list, trained to the household standards a royal or state movement expects. Chain of custody runs from that crew's own hands at sealing through to the signature at the aircraft, with no third party entering the sequence. Catering at SVBS for this class of work is staffed to that standard as a default, not as an upgrade requested after booking.
VIP flight catering and dietary sets at Maracay
Royal flight catering standards per cabin at Maracay, Venezuela
Menus at Maracay are written to the cabin and the mission rather than to a fixed cycle, adjusted for season and for the length of the rotation they serve. Where local sourcing is workable, produce drawn from the surrounding Venezuelan region enters the specification in general categories only — dairy, fruit, fish — never as a named dish or a supplier's line. Inflight catering in Venezuela is documented per passenger from that specification through to allergen, halal, kosher and medical sets, labelled cabin by cabin before the cart is sealed. Nothing reaches the aircraft without that label attached.
First & VVIP cabins
First and VVIP cabins at Maracay are plated to a written specification rather than a fixed cycle, with à-la-carte and caviar service available on request against that same standing order. VIP flight catering here is filed and repeatable, so a repeat rotation gets the same presentation without a fresh brief each time.
Business cabins
Business cabins at SVBS run a multi-choice hot service built to oven-ready formats sized to the aircraft's own galley, boxed in tray sets ready for the cart. Crew meals in Maracay and crew meals in Venezuela are boxed separately to the roster, with cabin crew meals and pilot meals kept apart on the loading sheet.
Protocol & dietary
Protocol and dietary requirements at Maracay are documented per passenger, covering household, religious and medical sets against the full range of IATA special meal codes. Halal and kosher trays are produced on a separate line and sealed before that line closes, so inflight catering here carries its own paperwork through to the galley door.
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 Maracay (MYC)
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 SVBS
Maracay works scheduled, charter and government traffic across two runways and a narrow-body reference code, which keeps the field's movements to a predictable rhythm rather than a wide-body peak wave. A delegation lands here as a documentation exercise more than a capacity one, and a repeat charter rotation is planned as a repetition problem: the same specification, checked again rather than rewritten. Aviation catering in Maracay is scoped to that traffic profile from the first booking.
The uplift reaches the aircraft here by airside delivery straight to the stand, sealed cart to galley door, with our own crew on the ramp rather than a handoff at the perimeter. Airline catering at MYC and airport catering at SVBS run off the same ops desk, so a change to the loading window on one flight does not wait on a separate call to a second office. In-flight catering at SVBS is staged in the order the galleys are laid out, cabin by cabin.
One coordinator carries every rotation at this station from sealed kitchen cart to signed handover at the stand.
Airline, charter and VVIP catering at Maracay
01
Government and state flight catering at Maracay
At SVBS, a narrow-body reference code sets the stand this traffic works from, and government flight catering is planned against that same stand rather than a separate apron. Delegations, state visits and head of state movements are documented per passenger, with security-cleared staff and the uplift sealed at the kitchen before catering at MYC leaves for the stand.
Government & state flights →
02
Royal and VVIP flight catering at SVBS
A single cabin layout has to be worked around on every rotation at Maracay, because the narrow-body reference code held here sets one loading sequence rather than a choice of them. Royal flight catering and VVIP movements are boarded to that sequence from private airliners — BBJ, ACJ — under a written household specification kept on file between visits, with the royal household's dietary and halal requirements built into it on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at MYC
2087 metres of runway holds this field to narrow-body movements, so charter flight catering at SVBS is planned around that airframe class rather than a wide-body one. Charter flight catering in Maracay covers ACMI and wet-lease operators, group movements and special missions, boarded to a full multi-class specification and counted against the loading sheet before the cart moves.
Wide-body charter →
04
Airline and ad hoc catering at Maracay
A diverted narrow-body movement at Maracay boards from the same kitchen as a scheduled rotation, because the field's reference code sets one loading standard rather than two. Ad hoc airline catering covers a carrier running this station as an outstation, outstation catering in Venezuela and diversion catering handled off the same duty roster, with technical stop catering and AOG built into a multi-leg schedule; crew meals at Maracay and crew meals at SVBS travel boxed on the same cart.
Commercial airlines →
05
Private jet and FBO catering at SVBS
We work the same narrow-body reference code that sets this field's stands to reach the GA terminal and the FBOs on the field with private jet catering in Venezuela, on the same cold chain and paperwork as a scheduled uplift. FBO catering at Maracay is boxed by our dedicated private-jet branch, after the commercial rotations, never ahead of them.
Private jets →
Charter flight catering trusted by operators at MYC
Flight departments on jet catering at SVBS / MYC
Government flight department
Royal household
Charter operator
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Scheduled airline
“Our flight changed at short notice and we arranged diverted flight catering at Maracay (MYC/SVBS). They reacted quickly to revised timings and passenger numbers, and the handover was straightforward. Good support when timing is the main pressure point. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Government flight department
Yulia — VIP Government Flight Coordinator
“We used the service at Maracay (MYC/SVBS) for outstation catering on a station where we do not have our usual suppliers. It felt like working with a regular station supplier even though this was not one of our usual airports. Very useful coverage for smaller or less familiar stations.”
★★★★★Charter operator
Carlos — Operations Controller
“The operations team needed an airline catering cost per meal for Maracay (MYC/SVBS) with very little time to decide. The quote was detailed enough for operations and accounting, but still quick to review. Good option when you need a fast and transparent answer. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Charter operator
Anas — Cargo Flight Dispatcher
Station data for airport catering at Maracay (SVBS / MYC)
| Datum | Value |
|---|---|
| Longest runway | 2,087 m |
| Runways | 2 |
| Aerodrome reference code | narrow-body |
| ICAO | SVBS |
Outstation catering questions at Maracay
Pilot meals and loading questions at Maracay
What operations gets asked every week about Maracay.
Ask operations directly →Does MYC handle airline catering airside, and how does the uplift reach the aircraft?
The hi-loader carries the load direct to the galley door, so airside delivery at Maracay never sets a cart down at the foot of the aircraft.
What lead time does SVBS need for an order, and how late can the specification change?
We work to a set lead time for a new order and hold a shorter window open for last-minute airline catering changes to cabin count or special meals, confirmed against the loading window.
Can private jet catering be delivered to the FBOs and the GA terminal in Maracay?
FBO catering is boxed by our dedicated private-jet branch and delivered to the GA terminal and every FBO on the field, on the same cold chain as an airline uplift.
How are halal, kosher and the IATA special meal codes produced at Maracay Base Airport?
Maracay is where halal and kosher trays are produced on a separate line, with the full set of SPML codes documented per passenger before sealing.
Given the narrow-body reference code this station holds, how much does airline catering cost at MYC?
There is no published price list: a quotation depends on cabin count, specification and the loading window booked, and the desk comes back with a figure once those are set.
Inflight catering at other airports near Maracay
VLN / SVVA
Valencia
Venezuela · 33 km from Maracay
Airline & VIP flight catering →
PBL / SVPC
Puerto Cabello
Venezuela · 53 km from Maracay
Airline & VIP flight catering →
CCS / SVMI
Maiquetía
Venezuela · 82 km from Maracay
Airline & VIP flight catering →
Inflight catering quote for SVBS
Request a quote
Send us your catering needs for MYC
Maracay (MYC / SVBS)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Maracay, 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 Maracay (MYC)