Catering to your aircraft in Velas.
Cloud decides the day at Velas. We pack cold boards and hot plates for crews who may wait on the ground, and deliver them to your handling agent at LPSJ.
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.
São Jorge is known across the Azores for its cheese, a firm, sharp, aged cow's milk wheel that has carried the island's name for generations, and it is the first thing we reach for when building a private jet menu for Velas. On a board it cuts cleanly by passenger, travels without refrigeration drama and needs no oven, which suits a galley with little space. The inflight menu here also draws on Atlantic fish, island beef, yams and sweet potato, and local bread and honey. Private jet food from the Azores keeps its character when plated cold, so our private jet platters pair cheese, cured meats and fruit, while gourmet inflight meals use the fish and beef for hot service. Private jet snacks lean on island biscuits, nuts and fruit. These local specialities are Autonomous Region of Azores staples, and we pack each as it will actually be served in the cabin.
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.
São Jorge Airport sits at 311 feet above sea level on a narrow island where cloud can close the field with little notice, which shapes every galley order for Velas. Our private jet catering is cooked and packed by former VIP flight attendants and handed over at your FBO or to your handling agent. Inflight catering here is built to survive a weather hold on the ground. In-flight catering for the Azores leans on cheese, fish and island produce. Aviation catering and business aviation catering orders are placed by phone or email, any hour, and executive jet catering follows the same routine as anywhere. For diplomatic flight catering we work through protocol first, and cabin crew meals ride in the same order, marked CREW.
At LPSJ the typical brief is a handful of passengers, a light aircraft and a menu that keeps. Business jet catering, corporate jet catering, VIP flight catering and charter flight catering all start with the galley type. A private jet chef writes a bespoke menu for luxury inflight catering using local cheese and Atlantic fish.
For official visits to Velas, the order starts with protocol, not the kitchen. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule: quiet, traceable and sealed until the aircraft.
Special meals at São Jorge are handled as a procedure, not a label. Island cooking leans on cheese, butter, fish and cured meats, so allergen free, gluten free, vegan, kosher, halal and kids meals each get a separate board, separate packing and seat-numbered marking. Tell us the restriction and the headcount and we plan around the dairy and seafood that run through local dishes.
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.
A wait for cloud to clear is the usual story at LPSJ, so crew meals matter. We supply flight crew meals and pilot meals on request, billed as any item. Crew catering is boxed: cockpit meals eaten between tasks, crew meal boxes labelled by role, and different meals for pilots if required. Cabin crew meals are available too.
FBO catering at LPSJ is delivered to the aircraft through your handling agent. Catering delivery to the FBO, or to the general aviation terminal, is planned with ground handling catering in mind: access, slot and who opens the door. Handling agent catering stays simple.
For larger aircraft at LPSJ, galley catering depends on the door height and whether a high loader is needed. Airside catering delivery is arranged through your handling agent, and aircraft provisioning is planned around the galley fitted to the type, so tell us the aircraft before we cook.
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.
LPSJ is the island's only airfield, a compact general aviation stop for Velas. Airport catering here is a small affair: a few aircraft, one apron, one handling agent.
Inflight catering and in-flight catering for São Jorge reflect an island with weather and few frills. Aviation catering and business aviation catering orders are simple; executive jet catering, diplomatic flight catering and cabin crew meals follow the same routine. Business aviation hub it is not, but general aviation arrives, and FBO services and ground handling services are available.
Portugal follows EU customs rules on meat and dairy entering or leaving an aircraft. Ask your handling agent about leftovers and what can be disembarked, and tell us if the headcount changes so the order fits.
Average rating from the cabin crew and pilots we cater for.
“An order of beef fillet with roasted potatoes for 8 people at SJZ had to be organised around different crew meal preferences. We changed the quantities of starters, and The Galley Girls reflected the request in the final packing list. The desserts remained as originally requested, which was reassuring when we checked the latest version with operations. I want a private jet chef to understand storage requirements, and this order gave us a useful starting point.”
“One detail shaped our order at São Jorge Airport: a revised passenger count, alongside a request for mushroom risotto and a green salad for 8 passengers. The Galley Girls used a readable packing list for the breakfast portions, which helped when two colleagues checked the order together. The cabin service sequence stood out more than any sales pitch about in flight catering. We could distinguish the fruit plates at a glance instead of lifting lids just to establish what belonged to each service.”
“Getting chicken skewers with a couscous salad ready for 4 guests at LPSJ required an order that accounted for a revised passenger count. With inflight catering services, careful attention to cabin service sequence matters as much to our crew as the menu itself. The Galley Girls prepared the canapés for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the main courses ready without cluttering the galley work area during preparation.”
Weather windows on the island change what people order. Some crews add a second cold meal in case the departure slips; others keep it light. Either way, private jet catering is quoted per order, after you tell us menu and passengers.
Airside access on a small island field runs through the handling agent, so we coordinate with them from the start. Last-minute orders are handled; give us tail, slot and headcount and we plan from there.
Food entering Portugal falls under EU controls, mainly meat and dairy. If you are unsure of numbers until late, give us a range and we will pack accordingly.
Bringing your own is an option. Many crews on a long ground wait prefer a boxed hot meal marked CREW, ordered by phone or email.
No, and Portuguese customs rules are one reason it is handled as its own order. Meat and dairy follow EU controls, so we plan the menu with that in mind. A private jet charter contract does not cover catering.
Tail, pax and diets — a flight attendant takes it from there, day or night.
