01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Valle de La Pascua, Venezuela
Airline catering, VIP and private jet catering at Valle de La Pascua (SVVP / VDP)
VDP (IATA) · SVVP (ICAO)
A single narrow-body reference code sets what boards at this field, and inflight catering here is planned around that one stand rather than a bank of them. AERO GOURMET runs the uplift on that constraint: hi-loader to galley height, wide-body volume kept off the schedule, and in-flight catering staged so one rotation clears before the next is loaded airside.
1,500 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 — Valle de La Pascua
Hi-loader boarding for inflight catering at VDP
Everything below is what we measure at this station — distances, windows, who signs what.
In-flight catering loading window at SVVP / VDP
Aircraft catering handover at the galley door, Valle de La Pascua (VDP)
Boarding at Valle de La Pascua runs on ramp access rather than a kerb-side drop: the cart moves airside to the aircraft and the hi-loader takes it to galley height directly. On a single narrow-body stand there is one queue, not several, so the catering uplift for a rotation is planned to a fixed order rather than staged around competing aircraft on the apron. That order is what actually protects the window: it removes the guesswork of which load clears the galley door first.
Between our kitchen and the stand at SVVP sit screening, an escort onto the apron and the ordinary traffic of a narrow-body ramp, and we plan the galley catering run against the slowest of those, not the fastest. Chain of custody is unbroken from seal to signature: the cart is sealed at the kitchen, escorted to the stand, and opened only at the galley door under the loading crew's watch. Temperature is logged at sealing and again at handover, and the catering uplift closes only when both readings and a signature are on the sheet.
One coordinator, one sealed cart, one signature at the galley door.
Flight kitchen and crew meals for Valle de La Pascua
Airline food supplier crews cleared for Valle de La Pascua, Venezuela
The one narrow-body stand at VDP is fed from a production kitchen built to HACCP standard, running hot production, pastry and a cold larder under one roof rather than split across sites. That single line means airport catering here is sequenced, not queued: one rotation clears the cold chain and the galley-ready trays before the next load is sealed. Airport catering at Valle de La Pascua depends on that discipline more than on scale, because there is no second stand to absorb a delay.
Government flight catering at Valle de La Pascua runs on the same named crew every rotation, not a rotating pool drawn in for the day. Each of them holds security clearance on file, sits on the access list for the stand, and is trained to the household paperwork that travels sealed with a royal or state uplift. That continuity is what a protocol desk actually checks before it books catering at VDP.
Halal airline meals and special meals at VDP
VVIP catering to a written specification at SVVP / VDP
Menus at Valle de La Pascua are written chef-side to the cabin and the mission rather than issued from one fixed list, then adjusted for season and for the aircraft actually on the stand. Inflight catering here draws on the country's produce in general terms — dairy, orchard fruit, river fish — worked into a specification rather than a fixed dish, since the aircraft type and the flight sector decide the format. Every set is documented per passenger and per cabin: allergen codes, halal and kosher lines, and medical diets logged before the tray is sealed. That paperwork travels with the cart, not separately from it, so the crew opening the galley door reads the same record we sealed at the kitchen.
First & VVIP cabins
Plated to specification, with caviar and à-la-carte service on request and the presentation filed against the standing order.
Business cabins
Business cabins at Valle de La Pascua: multi-choice hot service in galley-ready tray sets, sized to the aircraft on the single stand. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, sealed alongside the passenger load rather than added after it.
Protocol & dietary
Halal and kosher sets, the full range of IATA special meal codes and household or medical diets are documented per passenger at SVVP, each produced on a separate line before it is sealed. Inflight catering here treats that line as part of the standard uplift, not as an exception handled apart from it.
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
Aircraft catering food safety at SVVP
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 Valle de La Pascua airport
Valle de La Pascua works a narrow-body reference code rather than a wide-body mix, which turns every arrival into a documentation and sequencing exercise rather than a volume one: a delegation, a charter or a scheduled rotation each occupies the one stand in turn, and the uplift is planned against that queue before it is planned against the menu.
The route from our kitchen to that stand is short and fixed: the sealed cart moves airside under escort, and boarding is by hi-loader to galley height rather than a hand-off at the foot of the aircraft. No ground handler is named on this field in the facts we hold, so the loading crew works the stand directly under our own coordinator, with airside delivery timed to the single queue rather than to a bank of gates. Airline catering, inflight catering and aviation catering here all run off that one desk.
What we commit to on this stand is unchanged whatever is on it: one coordinator named to the rotation, carts sealed at the kitchen, and a signed handover at the galley door, so airport catering at Valle de La Pascua closes on paper as cleanly as it closes on the ramp.
Aviation catering for five mission types at VDP
01
Government and state flight catering at VDP
Our kitchen provisions the single stand at Valle de La Pascua with the same discipline whatever the mission on it, and that discipline is what carries government flight catering for a state visit or an official delegation: the protocol file documented per passenger, security-cleared staff on the loading crew, and the uplift sealed before it leaves the kitchen for a head of state movement.
Government & state flights →
02
Royal and VVIP flight catering at Valle de La Pascua
A 1,500 metre runway sets the aircraft this stand takes, and within that limit royal flight catering runs to a written household specification kept on file between movements rather than rebuilt each time. VVIP work here covers private airliners on request, with halal and household dietary requirements handled to royal household standard and the uplift at SVVP sealed under the same clearance as any government rotation.
Royal & VVIP flights →
03
Charter and ACMI flight catering at SVVP
A narrow-body reference code is what this stand boards, and that is the aircraft class charter flight catering here is built around: ACMI and wet-lease operators, group movements and special missions loaded as a full multi-leg cabin set. Charter flight catering at Valle de La Pascua is counted against the loading sheet stand-side, staged in the order the galley is laid out rather than assembled after arrival.
Wide-body charter →
04
Airline and ad hoc catering at VDP
The runway here runs to 1,500 metres, which sets this stand for narrow-body work rather than for a wide-body diversion. Carriers running Valle de La Pascua as an outstation draw on ad hoc airline catering, outstation catering for a scheduled rotation, diversion catering when a routing changes, and technical stop catering on a short turn, all off one duty roster with AOG covered across a multi-leg pattern.
Commercial airlines →
05
Private jet and FBO catering at Valle de La Pascua
On the same narrow-body reference code that sets the wider stand, business aviation is worked by our dedicated private jet catering branch rather than folded into the airline queue. Delivery reaches the FBOs on the field and the GA terminal directly, on the same cold chain and the same paperwork as private jet catering in Venezuela for any airline uplift.
Private jets →
Inflight catering rated by operators at SVVP
Operators on commercial aviation catering at Valle de La Pascua
Government flight department
Royal household
Charter operator
Scheduled airline
“We had a last-minute schedule change into Valle de La Pascua (VDP/SVVP) and needed AOG catering. Communication was fast and practical, which made a difficult turnaround much easier for our crew. Good support when timing is the main pressure point. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Private jet operator
Alina — Flight Experience Manager
“For an operation away from our normal base, we arranged airline catering at outstations at Valle de La Pascua (VDP/SVVP). The team confirmed everything clearly, handled the local coordination, and delivered the order ready for loading. Very useful coverage for smaller or less familiar stations. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Charter operator
Andrei — Operations Controller
“We compared options for Valle de La Pascua (VDP/SVVP) and asked for an airline catering quote. The inclusions were easy to understand, lead time was realistic, and there were no surprises when the final order was confirmed. We appreciated the transparency. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★☆Scheduled airline
Maria — Operations Control Officer
Outstation catering data for Valle de La Pascua (SVVP / VDP)
| Datum | Value |
|---|---|
| Longest runway | 1,500 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | SVVP |
Business jet catering questions at VDP
Technical stop catering questions at VDP
What operations gets asked every week about Valle de La Pascua.
Ask operations directly →Does airline catering cost vary by cabin at SVVP?
Every quotation is built on cabin count, specification and the loading window rather than a fixed price list; the desk returns a figure once those three are set.
Is airline catering delivered airside at Valle de La Pascua?
The coordinator on shift moves every cart airside under escort and boards it by hi-loader to galley height, never left at the foot of the aircraft for pickup.
At what point does private jet catering reach the FBOs at Valle de La Pascua airport?
The sealed cart leaves our kitchen first and is delivered directly to the FBOs on the field or the GA terminal, on the same cold chain as an airline uplift; FBO catering here carries the same paperwork throughout.
VDP: how far in advance does a specification need to be locked?
The sealed cart is loaded to whatever specification is confirmed before the loading window opens, and lead time for a change shortens the closer that window gets; last minute airline catering is worked against the same cart, not a separate one.
Airport catering near Valle de La Pascua
CLZ / SVCL
Guarico
Venezuela · 160 km from Valle de La Pascua
Airline & VIP flight catering →
AAO / SVAN
Anaco
Venezuela · 169 km from Valle de La Pascua
Airline & VIP flight catering →
BLA / SVBC
Barcelona
Venezuela · 174 km from Valle de La Pascua
Airline & VIP flight catering →
Charter flight catering quote for Valle de La Pascua airport
Request a quote
Send us your catering needs for VDP
Valle de La Pascua (VDP / SVVP)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Valle de La 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 Valle de La Pascua (VDP)