Catering Services

Here is how the work shapes up. Colombian on-set catering draws from a regional cuisine map that runs from the Caribbean to the Amazon and shifts each few hundred kilometres. Our menus rotate Medellín's bandeja paisa (frijoles, chicharrón, chorizo, morcilla, plantain, arepa, rice, avocado and the fried egg on top) for Antioquia shoots. Bogotá's ajiaco santafereño with guascas, three potato varieties, capers, cream and corn for sabana days. Cartagena ceviches, arroz con coco and pescado frito on the Caribbean coast. Sancocho de gallina or sancocho de pescado on the Pacific Chocó. Lechona tolimense for Tolima and Huila locations. Tamales valluna and aborrajados in the Cali / Valle del Cauca pocket. Arepas in each regional types (de huevo, paisa, de chócolo, boyacense, costeña). And — for crews open to it — hormigas culonas as a Santander craft-table novelty.

Here is what we have to work with. Coffee runs through the Eje Cafetero supply chain via Café de Origen, Juan Valdez and direct hacienda partnerships in Quindío, Risaralda and Caldas, with single-start batch brews staged at the craft table from first call through wrap. Our caterers carry INVIMA sanitary sign-ups and Resolución 2674 food-handling certifications, with cold-chain transport and temperature-tracked service stations built into each base camp.

Here is the layout. For global shoots the menu rotation works alongside a full dietary-lodging layer — vegetarian, vegan, halal, kosher, gluten-free, allergen-aware and pregnancy-safe — that is increasingly important as Netflix, Prime Video, Apple TV+ and HBO Max parking-deal crews bring multi-cuisine expectations into Colombian production. Plant-forward menus lean on the country's extraordinary tropical-fruit catalogue (lulo, granadilla, maracuyá, guanábana, mangostino, curuba, feijoa, pitahaya, tomate de árbol, borojó, chontaduro, zapote, mamey) and on legume-and-grain staples — yuca, plátano, ñame, arracacha, quinoa from Cundinamarca and Boyacá highland farms, panela from Santander mills.

Here is how the work shapes up. We source organic produce through Eje Cafetero hacienda partnerships, Sierra Nevada coffee-and-cacao co-ops including Wiwa and Arhuaco communities under fair-trade plan, and Caribbean fisheries through artisanal fleets out of Taganga and the Rosario archipelago. The result is a craft-services table that energises Colombian and global crews as well, reflects the region the production is shooting in, and runs through INVIMA-certified kitchens that withstand the audit attached to the CINA tax-rebates filing.