Catering & On-Set Services

Here is how this works in practice. Peruvian production catering operates inside one of the most celebrated food cultures on the planet — Lima holds multiple entries on the World's 50 Best list, with Central by Virgilio Martínez taking the number-one slot in 2023 and Astrid y Gastón shaping the gastronomic profile that put Peru on the global map. Our catering partners draw on that custom without losing sight of the operational realities of a film set.

Here is the short of it. Crews shooting in Lima get ceviche, lomo saltado, anticuchos, and the full Nikkei and Chifa range from caterers who supply Tondero Producciones, Big Bang Films, and the commercial work scene clustered around Miraflores, Barranco, and San Isidro. High-altitude shoots in Cusco, the Sacred Valley, and Arequipa receive Andean menus featuring quinoa, kiwicha, alpaca protein, and coca tea hydration support, while Amazon legs into Iquitos, Tambopata, and Manú National Park rely on caterers skilled with humidity-resistant cold chain and remote-camp kitchens.

Here is the breakdown. Our process begins with a crew-size assessment, dietary survey, and shooting-schedule review so menus track call times rather than dictate them. We confirm vegetarian, vegan, halal, kosher, and allergy-safe options up front, lock supplier agreements with caterers who hold MINSA food-handling certifications, and set up gear lists for pop-up kitchens at locations without infrastructure — from Paracas National Reserve beaches to the Cordillera Blanca trailheads outside Huaraz and the floating reed islands of Lake Titicaca.

Here is what that looks like on the ground. Altitude-adapted nutrition is built into Andean rotations, with hydration stations, coca-supported snacks, and lighter midday menus for crews acclimatising above 3,000 metres in Cusco, the Sacred Valley, and Puno. For Amazon legs into Manú and Tambopata, we set up with SERNANP-compliant caterers running insulated cold chain, sealed waste running, and jungle-grade pest protocols. Service runs from breakfast through wrap-party dinners, with craft tables stocked steady, Pisco Sour service for client-facing wraps, and bilingual catering leads on set to manage last-minute schedule shifts without disruption to the production day.