Catering to your aircraft in São Pedro.
Sao Vicente's trade winds and Atlantic crossings set the rhythm at Cesaria Evora, and we pack for a galley that may be restocked before the next leg. Former VIP flight attendants cook and label every order for the crew that serves it.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Sao Vicente's food is island food: grilled fresh tuna, wahoo and lobster from the Atlantic, cachupa (the slow-cooked maize and bean stew that is the national dish), goat cheese from the Barlavento islands, papaya, mango and banana from the farms. A private jet menu for Sao Pedro leans on that larder. We build the inflight menu around private jet food that travels well, so local specialities such as tuna steaks are pre-seared and finished in the oven, and cachupa is packed hot in sealed trays for re-plating. Cape Verde's Barlavento Islands supply most of the fish.
The Barlavento Islands give a private jet menu its character: grilled fish, spiced rice, cachupa, goat cheese and tropical fruit. For private jet food at Sao Pedro we keep to what the island does best and pack it for a galley. Local specialities are portioned by seat, with sauces apart and garnishes kept chilled. An inflight menu for Cape Verde might open with a chilled fish carpaccio and close with a papaya plate, both packed to survive a drawer.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Cesaria Evora International sits on Sao Vicente, a dry volcanic island where the trade winds shape the departure board and fresh produce arrives by sea. Private jet catering here means planning around what the island really supplies, with fish, tropical fruit and island cheeses leading the menu. Our former VIP flight attendants treat inflight catering and in-flight catering as one job: food that survives a galley drawer. Aviation catering for business aviation catering clients, executive jet catering and diplomatic flight catering all follow the same brief, as do cabin crew meals for the flight deck.
Charter flight catering at VXE for corporate jet catering clients starts with who is flying. Our private jet chef shapes a bespoke menu, and VIP flight catering and business jet catering both draw on Sao Vicente's fish, fruit and cheese, for luxury inflight catering that holds in the drawer.
State visit aircraft catering here is planned with discretion: a named team, a menu cleared by protocol, delivery to the aircraft. Government flight catering and VIP aviation catering follow the same procedure as head of state flight catering.
Island kitchens lean on fish, maize and shared fryers, so allergens hide where a diet card will not show them. We write the card against the seat plan and pack each of the special meals in its own sealed tray, labelled by seat number only. Kosher, halal, vegan, gluten free and allergen free plates, plus kids meals, are cooked on a separate board and stay apart from the guest trays.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
Crew meals at Cesaria Evora are ordered with the flight, on request and invoiced like the rest. Flight crew meals and pilot meals are packed in labelled crew meal boxes, cockpit meals are packed to eat with one hand, and crew catering can include different meals for pilots when the operator asks. Cabin crew meals are marked apart from guest trays.
FBO catering at Cesaria Evora is handed over at the aircraft with your handling agent. Catering delivery to the FBO, ground handling catering and handling agent catering all depend on the ramp: weather and apron access decide who opens which door. The general aviation terminal is the meeting point.
Larger aircraft stopping at Cesaria Evora International need a high loader to reach the galley door, and the aircraft type decides how the provisioning is staged. Galley catering is sized to the galley the aircraft actually has, and airside catering delivery is arranged through your handling agent so the aircraft provisioning arrives at the door in the order the crew will use it.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Sao Vicente's airport is a quiet crossing point on the Atlantic route. General aviation shares the runway with scheduled traffic, airport catering follows the island's supply by sea and air, and ground handling services cover the apron work around each arrival.
Cape Verde works as a business aviation hub on the Atlantic route, and VXE sees owners, charter operators and official flights pass through. Inflight catering and in-flight catering keep the galley stocked, while aviation catering and business aviation catering support the operator. Executive jet catering serves owners, diplomatic flight catering serves official flights, and cabin crew meals and crew meals feed the flight deck. General aviation, FBO services and ground handling services are all on the field, so the FBO is where the order changes hands.
Cape Verde applies customs control to food entering the country, so imported items need clearance while local fish and produce move freely. Plan imported items with the ground handling services team and your handling agent, and we pack the rest from the island.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at Cesaria Evora International Airport, with 9 passengers choosing a selection of petits fours and sandwiches and a changing departure schedule influencing our preparation. Our handling contact received the order details from The Galley Girls, including how the side dishes had been grouped. The cabin team could match the starters to the request before moving on to the remaining departure tasks. I would discuss private jet catering services with them again, especially when catering handover needs careful coordination.”
“The cabin briefing at GVSV included 6 passenger meals, a request for roasted chicken and seasonal vegetables, and instructions addressing two separate meal services. I gave The Galley Girls our storage brief and asked for the main courses to arrive in shallow trays. I could hand the crew provisions to a colleague with a short explanation instead of unpacking the whole order. I want a private jet catering company to understand written menu details, and this order gave us a useful starting point.”
“Getting prawn salad and small fruit plates ready for 3 guests at VXE required an order that accounted for limited fridge space. The Galley Girls understood why we wanted the side dishes readily accessible instead of spread across several different boxes. When comparing private jet catering companies, I would look closely at final order confirmation after this experience. That left time to check the starters properly before the passengers were ready for the next part of the service.”
Cost at VXE follows the island's products. Local tuna and wahoo are fair value, lobster is a premium, and imported items cost more than anything grown on Sao Vicente. We quote per menu, so private jet catering stays clear of surprises.
Customs rules in Cape Verde set the pace for imported ingredients, while local fish and produce are straightforward. We handle last-minute orders and flag anything that needs clearance.
The aircraft type decides the order. A compact galley means fewer, smarter dishes, a larger galley allows a full inflight menu. Customs rules apply to everything that goes airside, and we pack to the galley you have.
Departures at Cesaria Evora can shift with the trade winds, so we pack food that keeps. You can bring food aboard, but customs rules apply, and an order through us comes already declared.
Not part of the charter, no. It is its own order, and a return-leg order from Sao Pedro keeps the galley ready for the trip home.
Tail, pax and diets — a flight attendant takes it from there, day or night.
