Catering to your aircraft in Pontes e Lacerda.
Pontes e Lacerda has a quiet apron and few slots, so each order here is planned around one aircraft. We cook and pack for your galley, then hand over at the FBO.
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 cattle, soy and river fish country, and a private jet menu for Pontes e Lacerda draws on all three. Our inflight menu for SWBG leans on local specialities that travel well: Pantanal-style pintado and pacu, picanha, farofa, pão de queijo and pastel, plus tropical fruit from the state.
Private jet food at André Antônio Maggi Airport works best when it is simple and regional. Private jet platters of cured meats, cheeses and fruit, gourmet inflight meals built around grilled beef or river fish, and private jet snacks such as pão de queijo and castanha-do-Pará keep the cabin local. Guests flying into Mato Grosso usually ask for exactly this.
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.
André Antônio Maggi Airport sits at 870 ft in western Mato Grosso, and the trips that land at SWBG are mostly farm-belt and mining business. Private jet catering here is built around a small galley and a handover at the FBO. Inflight catering, aviation catering and business aviation catering all follow the same order: aircraft type first, then guests, then crew. Executive jet catering for owners, diplomatic flight catering for official visits and cabin crew meals for the rotation are ordered together, on one invoice.
Business jet catering at SWBG usually serves ranch owners, agribusiness executives and mining teams. Corporate jet catering and charter flight catering follow the aircraft type, while VIP flight catering and luxury inflight catering are built around a private jet chef who writes a bespoke menu from Mato Grosso ingredients.
For an official aircraft at SWBG, the menu is cleared by the protocol office before cooking. State visit aircraft catering, VIP aviation catering, government flight catering and head of state flight catering all use the same private, traceable process.
Special meals at SWBG follow one procedure. Beef-heavy local cooking means hidden allergens sit in stocks, farofa and seasoning mixes, so allergen free dishes are cooked and sealed apart. Kosher, halal, vegan, gluten free and kids meals are confirmed against your passenger list and marked by seat.
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.
The rotation into Pontes e Lacerda is long, so crew catering matters. Crew meals and flight crew meals come as crew meal boxes, sealed and labelled, with pilot meals and cockpit meals easy to eat during the turn. Different meals for pilots are packed on request, and cabin crew meals are kept apart from guest food.
FBO catering at SWBG is handed over at the general aviation terminal, with catering delivery to the FBO coordinated through your handling agent. Ground handling catering and handling agent catering cover the apron, and every order is set for your slot.
André Antônio Maggi is a small field, and the aircraft type decides how it is loaded. Light and midsize jets take galley catering by hand through the main door, with no high loader. For larger aircraft, airside catering delivery and aircraft provisioning at Pontes e Lacerda are arranged with your handling agent before the slot.
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.
Airport catering at André Antônio Maggi Airport serves general aviation in western Mato Grosso. FBO services and ground handling services are modest, and the field works as a small business aviation hub for the region.
Inflight catering and in-flight catering here are sized for light jets and turboprops. Aviation catering and business aviation catering follow the farm and mining calendar, executive jet catering suits owners and visitors, diplomatic flight catering arrives rarely, and cabin crew meals ride along with every order.
Brazil controls the import of animal products and fresh produce, so most catering for LCB is sourced in Mato Grosso. Food left on board after an international arrival can be a customs matter, and we plan the order around that.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at LCB included 8 passenger meals, a request for vegetable tartlets and a dessert selection, and instructions addressing a tight boarding window. We changed the quantities of sauces, and The Galley Girls reflected the request in the final packing list. The note about the starters was easy to spot, and we could brief the rest of the team quickly. My main takeaway from this crew meals order was the practical approach to storage requirements.”
“For 9 passengers departing from André Antônio Maggi Airport, the agreed menu was roasted chicken and seasonal vegetables; our main consideration was two separate meal services. The desserts supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the starters at a glance instead of lifting lids just to establish what belonged to each service. I appreciated the emphasis on final order confirmation throughout the FBO catering arrangements.”
“Getting prawn salad and small fruit plates ready for 4 guests at SWBG required an order that accounted for a late menu amendment. The Galley Girls confirmed the handover contact and identified the starters, making the catering delivery easier for our team to track. With airport catering, careful attention to catering handover matters as much to our crew as the menu itself. Knowing where the fruit plates were packed meant the crew could begin the relevant checks as soon as the order arrived.”
A Mato Grosso menu priced from local goods is simpler than one needing imported items past Brazilian customs. Beef, rice and fruit are inexpensive; specialty imports raise the bill. Tell us who is flying and we quote from there.
Ordering the return from LCB works like the arrival order, only with a menu that suits a different time of day. Last-minute orders are handled, so a late change in the passenger list is not a problem.
An empty repositioning leg needs only crew catering. Declare what remains from the previous sector, and we avoid adding bulk items that would raise customs questions in Brazil.
On a government flight to Pontes e Lacerda, outside food faces the same import rules as anyone's. We handle diplomatic flight catering from local sources, with a named team and traceable ingredients, which avoids the question.
No, the aircraft price does not cover food. For a quick turnaround at LCB, we tie the catering order to your slot, and it is billed as its own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
