Private Jet Catering at Portoviejo (PVO)

Contact your Altitude Dining account manager by phone or email. We hold a single point of contact for every client, so one message covers the full order — menus, quantities, dietary requirements, and delivery timing — without any relay between departments.

We operate 24/7 and aim to accommodate short-notice requests whenever logistics allow. For the fullest menu selection, including locally sourced Pacific seafood from the Manta coast, 24 hours' notice is recommended. Kosher orders require a firm minimum of 24 hours to secure certified supply.

We deliver to whichever handler holds your aircraft at SEPV. Simply confirm the handler's name and stand number at the time of ordering, and our team coordinates directly with ground operations to ensure planeside delivery.

Yes. If your itinerary connects Portoviejo with Manta, Guayaquil, or other points along the Pacific coast, we can plan and coordinate catering across all legs from a single order, adjusting quantities and menu selections per sector.

Manabí province produces some of Ecuador's most celebrated ingredients: Pacific albacore tuna and prawns from the Manta fleet, arriba fino cacao, naranjilla, maracuyá, papaya, and fresh herbs. Our culinary team incorporates these into both regional and contemporary preparations.

Crew meals are prepared as a distinct, clearly labelled component of every order. They are designed to be practical — easy to eat during turnaround or at altitude — while maintaining the same sourcing and preparation standards applied to the passenger cabin.

All items are packed in galley-ready format: courses separated, sauces containerised individually, and garnishes pre-portioned for assembly. Packaging is calibrated to your aircraft's galley dimensions as confirmed at the time of ordering, so crew work is kept to a minimum.