Catering & Logistics Services

Here is how this works in practice. Catering logistics on a Peruvian production sit at the intersection of one of the world's most celebrated kitchen traditions and three radically different working environments. Lima — repeatedly ranked among the planet's top food cities and home to Central, Maido, Astrid y Gastón and the broader Nikkei and chifa heritage — sets the bar that on-set craft services has to meet. Our caterers and logistics coordinators come out of that scene.

Here is the short of it. They serve cucina criolla and Andean staples at altitude — lomo saltado, ají de gallina, causa, anticuchos, pollo a la brasa, rocoto relleno, sopa criolla — alongside coastal ceviche, tiradito and conchas a la parmesana on Pacific days, and Amazon dishes like tacacho, juane, paiche and patarashca on Iquitos and Manu river units. DIGESA sanitary registrations and HACCP food-safety protocols travel with the mobile kitchens. SUNAFIL labour compliance plus IGV-invoiced 18% VAT records closes back to the production accountant for the DAFO Ley 26370 tax-credit certification file on every shoot day across the schedule.

Here is the breakdown. In practice the logistics layer holds the whole production train moving. Our coordinators run basecamp setup, trailer coordination, power distribution off generators on remote days, water purification at altitude and in the jungle, cold-chain redundancy on Amazon river transport out of Iquitos and Yurimaguas, vehicle coordination through Lima's congested traffic and the Cusco–Sacred Valley corridor, and supply ordering from Mercado de Surquillo, Mercado Central de the capital and the highland producer networks in Pisac and Urubamba.

Here is what that looks like on the ground. Altitude shifts the kitchen physics — water boils at lower temperatures in Cusco, recipes get adjusted, hot soups and coca tea run steady at the craft table, and menus shift lighter and more frequent to manage altitude appetite suppression. Global crews get full vegetarian, vegan, halal, kosher and gluten-free coverage prepared to the same standard as the criollo core service. Pisco Sour and Inca Kola sit alongside imported beverages at wrap. The EsSalud and SCTR medical compliance paperwork closes alongside the catering invoicing back to the production office.