Catering to your aircraft in Altamira.
On the Xingu, in heat and humidity, the food has to hold. At Altamira Interstate we prepare private jet catering around Pará produce, boxed for the crew and plated for the cabin.
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.
Pará eats from the river and the forest, and Altamira is no exception. A private jet menu built here starts with tambaqui and pirarucu from the Xingu basin, served as grilled steaks or as a moqueca, with the sauce packed apart so the fish keeps its texture in the galley.
Local specialities that travel well: tapioca crepes with cheese or coconut, açaí pulp served chilled as a savoury accompaniment the Pará way, cupuaçu cream, and Brazil nuts from the region. Each is packed as private jet food that survives a drawer and a small oven.
Our inflight menu for Altamira leans on what is actually in season in Pará, so the Altamira page lists dishes by how they finish in the galley, not by how they look on a menu card. Ask for the Pará plate and we adapt it to the type, the headcount and the sector.
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.
Altamira sits on the Xingu river at 368 ft, a working airfield for mining, energy and agribusiness flights in Pará. Private jet catering at Altamira Interstate (SBHT / ATM) is built around that traffic: inflight catering for short sectors, aviation catering that suits a small galley, and business aviation catering packed for the crew on the ground. Executive jet catering and diplomatic flight catering are handled on request, and cabin crew meals travel with every order, boxed and labelled.
A typical business jet catering brief at SBHT is a project team heading out to a site on the Xingu: corporate jet catering in a small galley, a private jet chef who keeps the menu simple, and a bespoke menu around river fish. VIP flight catering and charter flight catering follow the same rules, and luxury inflight catering at Altamira means good ingredients that survive heat, not complexity.
Government flight catering at Altamira follows protocol before taste: a menu cleared in advance, named staff, and traceable ingredients. Head of state flight catering and VIP aviation catering are handled the same way, and state visit aircraft catering into SBHT is discreet, labelled by seat and handed over at the aircraft.
Special meals at Altamira are a matter of procedure, not labels. Fish and Brazil nuts are everywhere in Pará cooking, so allergen free orders are prepared on a separate board, packed in their own box and marked by seat. Kosher, halal, vegan, gluten free and kids meals are agreed with the tail and headcount, and rice, cassava and tapioca make gluten free dishes straightforward here.
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.
When the crew waits at SBHT, flight crew meals matter more than the passenger tray. We pack pilot meals as two distinct dishes, deliver crew catering in boxes marked CREW, make cockpit meals that eat from a lap, keep crew meal boxes cold or hot-ready, and prepare different meals for pilots when the operator asks. All of it is on request and invoiced like any other order.
At SBHT the order ends at the aircraft, not at the gate. Your handling agent walks the food through the general aviation terminal, so FBO catering reaches the apron with the right person holding the door. Catering delivery to the FBO is arranged around your slot and the apron access rules, and ground handling catering is coordinated with handling agent catering on the Altamira side. Give us the tail and the cabin layout and we pack for that galley.
At Altamira, the aircraft you fly into SBHT sets how the food is loaded. A turboprop or light jet takes galley catering through the cabin door by hand, while a larger cabin may need airside catering delivery with a high loader arranged through your handling agent. Tell us the type and the galley, and aircraft provisioning is packed to match: drawer sizes, oven count and trolley space.
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.
Altamira Interstate Airport serves the Xingu region of Pará at 368 ft, a regional field used by business and general aviation. Airport catering here supports project flights, charters and crew rotations, with FBO services and ground handling services working around the terminal.
Business aviation in Altamira is tied to the Belo Monte area and surrounding projects, so the airport behaves like a business aviation hub for the region. Inflight catering and in-flight catering are ordered for short sectors, aviation catering and business aviation catering suit small galleys, executive jet catering fits project teams, diplomatic flight catering appears on official visits, and cabin crew meals are packed for waiting crews.
Customs in Brazil focus on food arriving from other countries, particularly animal products and fresh produce. For flights out of Altamira, local preparation keeps the order simple, and your handling agent confirms any declaration for inbound legs.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at Altamira Interstate Airport: beef fillet with roasted potatoes for 2 guests, organised with different crew meal preferences in mind. The Galley Girls gave us an update on the snack boxes before the handover, which helped us organise the cabin checks. I want a private jet chef to understand final order confirmation, and this order gave us a useful starting point. We could account for the fruit plates before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Between cabin checks at SBHT, I coordinated a seafood starter and warm vegetable sides for 12 guests and explained our concerns about a family lunch request. For our team, the strongest part of their in flight catering was how they handled packing arrangement. The Galley Girls prepared the main courses for assembly in the galley, with the accompanying elements easy to locate. The breakfast portions stayed together in one group, so another crew member could follow the same plating sequence.”
“Several practical details needed attention at ATM, with a light pasta dish with grilled vegetables requested for 2 guests and a family lunch request to accommodate. I would discuss inflight catering services with them again, especially when crew briefing needs careful coordination. The snack boxes from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the salads without asking where every component had been placed during preparation.”
Start from duty time. If the crew sits at SBHT through a long meeting, we suggest a lighter first meal and a hot one later, and the invoice reflects those two services. Seasonal fruit and river fish move the figure most.
The rules for importing food into Brazil shape the timing more than distance does. If you want items from abroad, tell us early so we check them against customs; a menu using Pará fish, fruit and tapioca does not need that step.
If your next sector is the way back, ordering it from here means the food is ready when the aircraft turns. Customs matter on the arrival side: anything brought into Brazil from another country is checked, and meat, dairy and fresh produce face the strictest scrutiny.
You can, but Brazilian customs rules apply to food arriving from other countries, and Pará is strict about animal products. On an empty repositioning leg, most crews simply order crew meal boxes from us and skip the paperwork.
Catering sits outside the charter even for official trips. Government and delegation flights into SBHT get the same galley service, adapted for security, traceability and a nominated contact.
Tail, pax and diets — a flight attendant takes it from there, day or night.
