Private jet catering at UIOMariscal Sucre International.
Ecuador's high-altitude capital — Mariscal Sucre (UIO) at Tababela, 7,874 ft, with a modern FBO terminal and several handling agents. The city centre sits higher still (~9,350 ft). Soroche planning is part of the brief.
Or · no account required.
Where we deliver at UIO.
The FBOs we work with most. Other ramps handled on request — call dispatch.
Quito FBO terminal
UIO · UIOMultiple handling agents at the modern FBO terminal — CIQ at the FBO; high-elevation ops. We confirm the current handler before every delivery.
Other operators in the area — Million Air HPN, Signature Newark — handled separately. See nearby airports below.
What we plan around at UIO.
Local constraints we build into every delivery window — curfew, customs, slots, transit, and ramp access.
Altitude — and menus built for it.
Soroche (altitude sickness) is common on arrival. The guidance is light meals, heavy hydration, no alcohol for the first 24–48 hours — so we build altitude-aware menus rather than a heavy welcome spread.
Aircraft performance.
Hot-and-high: departures may fuel- and weight-plan accordingly.
Galápagos onward.
Reached only by mainland transit with a mandatory fumigation stop — usually via Guayaquil. We provision the mainland leg.
Transfer time.
45–90 min to the city — timing built in.
Confirm handler.
Delivery starts with the tail's FBO.
Around UIO.
Quito flights draw on Andean-Ecuadorian sourcing — extraordinary highland produce, ceviche and coastal fish flown up, locro and Andean soups, origin-grade Ecuadorian cacao and coffee — with restaurant and altitude-aware sourcing on request and special diets on 24-hour lead.
Highland produce & Andean soups.
Locro, Andean herbs, and extraordinary highland produce — the regional baseline.
Coastal fish flown up.
Ceviche and superb coastal seafood sourced for the altitude market.
Origin cacao & coffee.
Origin-grade Ecuadorian cacao and coffee — among the world's best.
Altitude-aware & special diets.
Restaurant and altitude-aware sourcing on request; special diets on 24-hour lead.
What we usually pack out of UIO.
The menu is built for the altitude.
How orders run through UIO.
The local lane. Lead times, kitchen routing, ramp handoff — tuned to this airport.
Also in this region.
Other airports we cover near Quito. Same dispatch lane, same standard.
FAQ
The airport sits at 7,874 ft; the city is higher (~9,350 ft) — it affects both aircraft performance and passengers.
Yes — soroche is common; we build light, hydration-forward menus for the first 24–48 hours.
Via mainland Ecuador with a mandatory fumigation stop — there are no direct international arrivals.
By 4pm prior day local; same-day from two hours.