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Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Puerto Ayacucho, Venezuela
Airline catering, VIP flight catering and private jet catering — Puerto Ayacucho (SVPA / PYH)
PYH (IATA) · SVPA (ICAO)
The wide-body reference code held at Puerto Ayacucho sets what boards on a single stand here, and it is the figure this station is built around. Inflight catering and in-flight catering reach the galley by hi-loader rather than at the foot of the aircraft, with the uplift staged airside for scheduled, charter, VIP and government movements alike.
2,521 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 — Puerto Ayacucho
Inflight catering at wide-body scale for PYH
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering lead times and loading window at Puerto Ayacucho
Aircraft catering handover at the galley door, SVPA / PYH
The loading window at Puerto Ayacucho is measured rather than guessed: a sealed cart leaves our kitchen, crosses the apron under ramp access we hold on our own badges, and closes at the galley door. Every catering uplift into SVPA follows that same sequence, whatever the mission behind the tail number. Nothing about the sequence changes for a scheduled rotation, a diversion or a government movement — only the paperwork riding with it does.
The convoy between our kitchen and the stand is the part of a catering uplift that carries the risk, not the food sitting sealed inside it. At Puerto Ayacucho that means screening, an escort onto the apron, and traffic on a single working runway, and we plan the route against the worst of those three rather than the easiest case. Every galley catering load is logged at sealing and again at handover, with a signed chain of custody closing the record before the cart ever reaches the aircraft. That signature is what a protocol officer or a handling agent asks for first, and it is the one document we never let travel without the load.
One coordinator owns the load from the kitchen seal to the signature at the door.
Crew meals and pilot meals for PYH departures
Cargo crew meals produced to the same standard at SVPA / PYH
Airport catering at SVPA runs from a production line built to serve one wide-body stand rather than a bank of them, which keeps hot production, pastry, a cold larder and a protocol cell working to a single schedule instead of several competing ones. Every tray leaving that kitchen is produced under HACCP, logged into the cold chain the moment it is sealed and held there until the cart reaches the aircraft. That single-line discipline is what airport catering at Puerto Ayacucho is judged on, more than any figure on a spec sheet.
The staff assigned to government flight catering at Puerto Ayacucho are the same named team on every rotation, not a rotating pool drawn from the wider kitchen floor. Each of them carries security clearance on file, sits on the access list for the stand they work, and is trained to the household standards a protocol desk expects before it will accept a sealed uplift. That continuity is what lets a repeat movement through SVPA be handled by people who already know the file, not by whoever is on shift.
Halal airline meals and special meals at SVPA
VVIP catering to a written specification at Puerto Ayacucho
Menus for Puerto Ayacucho are written to the cabin and the mission first, then adapted around what the country's produce can actually supply on the day: river fish, dairy and orchard fruit drawn from the wider Amazonas region rather than flown in against the clock. Inflight catering at SVPA runs a VIP flight menu and a charter flight menu side by side, built from the same kitchen but plated to two different standards. Seasonal produce moves the detail of a dish from one rotation to the next, while the tray specification underneath it stays fixed. Every set closes with allergen, halal, kosher and medical requirements documented per passenger and per cabin, never bundled as one generic note.
First & VVIP cabins
First and VVIP cabins at Puerto Ayacucho are plated to a written specification rather than a fixed menu card, with à-la-carte and caviar service available on request against that same file. VIP flight catering here is filed against the standing order for the aircraft, not improvised on the day.
Business cabins
Business cabins at SVPA run multi-choice hot service in galley-ready tray sets sized to the fitted galley, so nothing is reworked stand-side. Crew meals, cabin crew meals and pilot meals travel in separate meal boxes, boxed to the roster rather than the passenger count at PYH.
Protocol & dietary
Protocol and dietary requirements for Puerto Ayacucho are documented per passenger, covering household, religious and medical needs before the tray is ever built. Inflight catering here produces halal and kosher sets and the full range of IATA special meal codes on a separate line, 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
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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 control for flight catering at Puerto Ayacucho 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.
Airport catering delivered airside at Puerto Ayacucho (PYH)
Puerto Ayacucho works a single wide-body stand off one working runway, which means every rotation through it is planned individually rather than folded into a bank of parallel movements — a repeat charter here is a scheduling problem, a one-off government movement is a documentation problem, and the two are never handled the same way. Airline catering at Puerto Ayacucho is built around that single-stand reality rather than around volume.
The uplift reaches the aircraft by hi-loader from our own kitchen, crossing the apron under ramp access we hold on our own badges rather than waiting at the foot of the stand. Inflight catering in Venezuela runs to that same sequence at every field we cover, and in-flight catering in Venezuela is planned the same way whether the aircraft is scheduled, chartered or on a state movement. Aviation catering at SVPA is coordinated from one desk rather than passed between shifts.
What we commit to at this station is one coordinator on the load, sealed carts from kitchen to stand, and a signed handover closing every rotation — airport catering at Puerto Ayacucho does not vary that commitment by mission type.
Government, royal and charter flight catering at SVPA / PYH
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Government and state flight catering at Puerto Ayacucho
The 2521 m runway at Puerto Ayacucho takes a wide-body movement in a single approach, which is what makes it usable for a head of state aircraft on a state visit without a technical stop. Government flight catering here documents the protocol file per passenger, puts security-cleared staff on the load, and seals the uplift before it leaves our kitchen.
Government & state flights →
02
Royal and VVIP flight catering at SVPA
A private airliner — BBJ, ACJ or wide-body VIP configuration — is exactly what the single wide-body stand at Puerto Ayacucho is built to take, without sharing the ramp with a bank of narrow-body turnarounds. Royal flight catering here is held to a written household specification kept on file between movements, with halal and other household requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at PYH
On the single wide-body stand at Puerto Ayacucho, the 2521 m runway is long enough to bring in a full charter rotation without splitting the load across two approaches. Charter flight catering here covers ACMI and wet-lease operators, group movements and special missions, with a full three-cabin uplift staged against the loading sheet in the order the galleys are laid out.
Wide-body charter →
04
Airline and ad hoc catering at Puerto Ayacucho
Our kitchen works the single wide-body stand at SVPA as an outstation for carriers that do not base crew here, which is what shapes the ad hoc airline catering we load on short notice. Outstation catering, diversion catering and technical stop catering run off the same duty roster, AOG included, across a multi-leg rotation, while the tray standard itself stays fixed even as the menu cycle changes week to week.
Commercial airlines →
05
Private jet and FBO catering at SVPA
Sharing a single wide-body stand with scheduled and charter traffic means a business aviation movement at Puerto Ayacucho is sequenced around whichever rotation is already on the ramp, rather than given a stand of its own. Our dedicated private jet catering branch delivers to the FBOs on the field and the GA terminal, on the same cold chain and paperwork as an airline uplift.
Private jets →
Aviation catering rated at Puerto Ayacucho
Operators on commercial aviation catering at PYH
Government flight department
Royal household
Charter operator
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Scheduled airline
“For a last-minute requirement at Puerto Ayacucho (PYH/SVPA), we contacted them as our airline ops catering supplier. One contact handled the order from confirmation through delivery, which saved our dispatch team a lot of follow-up. We would use the service again without hesitation. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Scheduled airline
Leila — Operations Desk Coordinator
“Our team needed VIP flight catering in Puerto Ayacucho for a short-notice flight at PYH/SVPA. The menu selection was good and all special requests were clearly identified. We had a smooth experience from order to delivery. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Scheduled airline
Imran — Ground Services Manager
“We had several halal airline meals on our order at Puerto Ayacucho (PYH/SVPA) and everything was handled correctly. All requirements were followed and the cabin crew could see immediately which meal belonged to which passenger. Very reassuring for the cabin crew. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Private jet operator
Clara — VIP Operations Controller
Aircraft catering station data for Puerto Ayacucho (SVPA / PYH)
| Datum | Value |
|---|---|
| Longest runway | 2,521 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | SVPA |
Inflight catering FAQ for Puerto Ayacucho (PYH)
Diversion catering and ramp questions at SVPA
What operations gets asked every week about Puerto Ayacucho.
Ask operations directly →Where does airline catering at PYH reach the aircraft, and how?
The delivery record shows every load leaving our kitchen by sealed cart and boarding through hi-loader access at galley height, with airside delivery run under our own ramp badges rather than left at the foot of the aircraft.
Does SVPA cater VIP, VVIP and government flights, and under what protocol?
Each movement in that category is worked to a written protocol file documented per passenger, with VIP flight catering and government flight catering handled by the same named, security-cleared team on every rotation.
Is there a fixed cost for airline catering in Puerto Ayacucho?
The coordinator assigned to your rotation prices each quotation against cabin count, specification and the loading window rather than a published rate, since airline catering cost varies with those three factors and the desk comes back with a figure once they are known.
At which point are halal, kosher and other special meals produced at Puerto Ayacucho airport?
The first step in the sequence is documentation: halal, kosher and the IATA special meal codes are logged per passenger before production starts, then built on a separate line and sealed before it joins the main load.
Who handles private jet catering to the FBOs and GA terminal at PYH?
Across the field, our FBO catering reaches every FBO on the apron and the GA terminal itself, on the same cold chain and the same paperwork as an airline uplift, with no aircraft type left outside that coverage.
Jet catering at airports near Puerto Ayacucho
PCR / SKPC
Puerto Carreño
Colombia · 64 km from Puerto Ayacucho
Airline & VIP flight catering →
PDA / SKPD
Puerto Inírida
Colombia · 199 km from Puerto Ayacucho
Airline & VIP flight catering →
SFD / SVSR
San Fernando de Apure
Venezuela · 252 km from Puerto Ayacucho
Airline & VIP flight catering →
Charter flight catering quote for Puerto Ayacucho (PYH)
Request a quote
Send us your catering needs for PYH
Puerto Ayacucho (PYH / SVPA)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Puerto Ayacucho, 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 Puerto Ayacucho (PYH)