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Private jet catering at FTEComandante Armando Tola International.

FTE · SAWC1 FBO

Southern Patagonia's gateway — the Perito Moreno glacier, Los Glaciares National Park, El Chaltén's peaks, and the cross-border road to Torres del Paine (~5h). The estancia-and-lodge market here is genuinely high-end.

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FBO coverage

Where we deliver at FTE.

The FBOs we work with most. Other ramps handled on request — call dispatch.

El Calafate private aviation handling

FTE · FTE
Comandante Armando Tola
Standard · 3 hoursSame-day · from 2 hours

CIQ for international. We confirm the current handler before every delivery.

Other operators in the area — Million Air HPN, Signature Newark — handled separately. See nearby airports below.

Briefing

What we plan around at FTE.

Local constraints we build into every delivery window — curfew, customs, slots, transit, and ramp access.

01

Season & wind.

Nov–Mar is the season; Patagonian wind is a genuine operational factor year-round — timing flexibility.

02

Lodge & expedition provisioning.

Estancias, glacier days, and the long drive to Torres del Paine — expedition-style packing built for the road and the cold.

03

Cross-border onward.

Torres del Paine is in Chile — customs on the road crossing; we provision for the leg.

04

Cold-weather packing.

Even in summer it's cold and exposed — hot items packed to hold.

05

Confirm handler.

Delivery starts with the tail's FBO.

Local sourcing

Around FTE.

El Calafate flights draw on Patagonian sourcing — Patagonian lamb (cordero al palo, the regional signature), estancia beef, trout, calafate berries, and the Argentine asado tradition — with restaurant, estancia, and expedition sourcing on request and special diets on 24-hour lead.

Cordero al palo.

Patagonian lamb roasted on the stake — the regional signature.

Estancia beef & trout.

Estancia beef and trout from the glacier country.

Calafate berries.

Calafate berries — the fruit the town is named for.

Expedition & special diets.

Restaurant, estancia, and expedition sourcing on request; special diets on 24-hour lead.

Common orders

What we usually pack out of FTE.

01Expedition-style packing for estancia days and the Torres del Paine drive
02Patagonian lamb (cordero al palo) and estancia beef spreads
03Hot items packed to hold in cold, exposed conditions — even in summer
04Cross-border Chile provisioning for the road to Torres del Paine

Patagonian wind is the operational factor.

Process

How orders run through FTE.

The local lane. Lead times, kitchen routing, ramp handoff — tuned to this airport.

Step 01
Brief us by 4pm the prior day local.
Same-day from two hours. Nov–Mar is the season; Patagonian wind can shift timing — we stay flexible.
Step 02
Menu confirmation within the hour.
Chef-built — cordero al palo, estancia beef, and expedition-style packing for the road, sourced locally.
Step 03
Aviation-spec pack at our regional kitchen.
Insulated for Patagonian wind and cold exposure, labeled at passenger level, reheat in plain language — hot items packed to hold.
Step 04
Delivery to El Calafate handling.
Staged to your handler at FTE — CIQ and estancia/Torres del Paine onward via the handler, as one brief, one dispatch contact.
FAQ

FAQ

The Perito Moreno glacier, Los Glaciares, El Chaltén — and it's the road gateway to Torres del Paine (~5h, in Chile).

Nov–Mar; Patagonian wind is a real operational factor year-round.

Patagonian — cordero al palo, estancia beef, calafate berries. We source locally.

By 4pm prior day local; same-day from two hours.

Flying out of El Calafate?

Brief us.
We'll have it on the ramp.

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