Catering to your aircraft in Sorriso.
Adolino Bedin Regional sits in the middle of Mato Grosso grain country, and its ramp follows the harvest. We prepare trays for light jets and turboprops, labelled by seat, ready for a small galley at SMT.
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.
Mato Grosso is soy, corn and cotton country, and the table in Sorriso follows the cattle and the grain. A private jet menu for SBSO leans on what the region actually serves: grilled beef with farofa, rice and beans, pacu or tambaqui from the Amazon basin rivers, and pastel and coxinha for the snack drawer. Local specialities travel differently in a galley, so each one is cooked and packed for the way it finishes on board.
Private jet platters from Mato Grosso start with churrasco cuts, sliced cold or sent hot for the oven, and a salad of hearts of palm and tomato. Gourmet inflight meals can carry baião de dois, a northeastern rice-and-bean dish common across Brazil, or river fish with the sauce in its own pot. Private jet snacks are the easy win: pão de queijo, fruit from the region such as mango and pineapple in season, and castanha nuts. This inflight menu for Sorriso keeps local specialities honest and galley-ready, and the private jet food is built for whoever is flying out of Mato Grosso that day.
Sorriso's private jet menu is a farm-town menu done properly. Beef is the anchor, usually grilled and sliced, with cassava and rice on the side. Fish from the Mato Grosso rivers is cooked and chilled, with lime and herbs apart. The inflight menu for SMT also covers fruit plates and sweets like doce de leite, a staple across Brazil. Private jet food here is simple, generous and packed so a flight attendant can plate it in seconds.
Mato Grosso gives a private jet menu a clear identity: grilled beef, river fish, rice and beans, cassava and tropical fruit. At Sorriso these local specialities are cooked for the galley the aircraft has, then boxed by seat number. Gourmet inflight meals can mix a churrasco plate with a farofa on the side, and private jet snacks stay light for short hops between farm strips and the capital.
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.
Sorriso sits in the middle of Brazil's soybean country, and Adolino Bedin Regional (SBSO / SMT) fills with turboprops and light jets when the harvest and the planting seasons turn. Private jet catering here is built around agribusiness crews who land, meet buyers and fly on, with a galley that is often small. Inflight catering for these legs is packed to be re-plated in a drawer and a small oven. Aviation catering at SMT is handed over at the FBO, with business aviation catering and executive jet catering ordered by phone or email, and cabin crew meals added when the crew asks. Diplomatic flight catering is cleared by protocol first, then cooked.
Business jet catering at SBSO is usually a farm-belt brief: a buyer, a pilot or two, a small cabin. Corporate jet catering here favours grilled beef and fruit. VIP flight catering for a visiting executive is the same kitchen with more care. Charter flight catering is ordered on its own, luxury inflight catering is a menu, not a mood. A private jet chef writes a bespoke menu around the aircraft's oven and the guests' list.
Government flight catering at Sorriso begins with protocol, not a kitchen. Head of state flight catering is rare at SBSO but handled the same way: a named team, traceable ingredients, discretion. VIP aviation catering for an official visit follows the delegation's list. State visit aircraft catering is cleared in advance, and staff meals stay apart from guest trays.
At Sorriso, special meals start with where allergens hide in Brazilian cooking: farofa and breaded fillings carry gluten, sauces can carry dairy, and fried snacks share oil. Kosher, halal, vegan and gluten free requests are cooked as a separate procedure with their own board and box, and allergen free and kids meals follow the same route. Tell us the restriction and the seat, and the tray is marked accordingly.
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.
At SBSO the crew often waits on a farm-strip schedule, so crew meals are ordered with the trip, not at the gate. Flight crew meals here lean on rice, beans and grilled chicken. Pilot meals and cockpit meals are packed separately, with different meals for pilots on request. Crew catering covers the waiting hours, crew meal boxes cover the legs, and cabin crew meals are billed like the rest of the order.
FBO catering at Sorriso means the tray reaches the aircraft through your handling agent, at the general aviation terminal. Catering delivery to the FBO is arranged on your slot, with ground handling catering planned around the ramp. Handling agent catering is simply a handover, with the trays labelled by seat and drawer.
Most traffic at SBSO is turboprops and light and midsize jets, so airside catering delivery is usually by hand or small cart to the cabin door. When a larger aircraft calls, we confirm the door height and whether a high loader is needed. Galley catering and aircraft provisioning are planned from the type: oven or no oven, one drawer or several.
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.
Sorriso's airport, listed as SBSO and SMT, sits at around 1,266 feet and serves a farming economy. General aviation traffic follows the harvest, and airport catering is handed to the aircraft via the FBO.
Business aviation hub is a big phrase for a regional field, but SBSO acts as one for the northern Mato Grosso grain trade. Inflight catering, in-flight catering and aviation catering for these flights are planned around the aircraft. Business aviation catering and executive jet catering orders pass through the FBO, diplomatic flight catering through protocol, and cabin crew meals are added on request. FBO services and ground handling services at Sorriso are lean, which keeps the handover direct.
Brazil limits importing fresh animal and plant products, so food that arrives on an international flight may be restricted at customs. For SBSO we build menus from local produce and keep imported items sealed. Domestic legs within Brazil carry no such issue.
Average rating from the cabin crew and pilots we cater for.
“A request for roasted chicken and seasonal vegetables, 3 passengers, and different crew meal preferences: that was our brief for the departure at SBSO. When comparing private jet catering companies, I would look closely at portion planning after this experience. The Galley Girls suggested clearly marked packs for the canapés, and that choice worked well with our storage arrangement. The breakfast portions were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Food presentation mattered to our 6 guests, but a short ground stop also had to be considered when organising fresh fruit and breakfast pastries at SMT. My search for "private jet catering near me" led to a practical conversation about storage requirements. The confirmation from The Galley Girls showed the sauces clearly enough for us to check the planned service quantities. It was useful to see the fruit plates listed separately when checking how much space the complete order would require.”
“The 12 passenger portions of mushroom risotto and a green salad were the easy part; managing a tight boarding window at Adolino Bedin Regional Airport took more planning. I wanted clear identification on the crew provisions; The Galley Girls made the packing arrangement easy to compare with the order. I found the salads without searching through every box, a small detail that mattered during the final cabin checks. For private jet catering menu, that attention to packing arrangement made the order noticeably easier to manage.”
Duty time on the ground is the variable that matters at SMT. A short turn needs one tray per person, a long wait may need two services, and each is priced by dish. We quote private jet catering by menu, so you see the difference before you confirm.
Harvest weeks at SMT are busy, so a menu with soy-belt staples moves faster than a request for foreign cheeses held at customs. Lead time follows what you choose; we confirm early what is practical and handle last-minute orders.
Say you fly Sorriso to Cuiabá and back: no customs question at all. Fly to Paraguay or Bolivia and the return meal faces that border, so we pack accordingly and write the ingredients on the tray.
Crew can bring food aboard at SBSO; Brazilian rules on fresh produce only matter when crossing a border. If you would rather not shop in Sorriso, we pack a meal for each crew member.
For a delegation visiting Mato Grosso agribusiness, food is ordered beside the charter, not inside it. We confirm the menu with the planner, keep staff meals apart from guest trays, and invoice it as its own order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
