Catering to your aircraft in Aracaju.
A coastal capital, a tropical climate and a galley with limited space: that is the brief at Aracaju. We cook in Sergipe style and pack so your crew only has to re-plate and serve.
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.
Sergipe is Brazil's smallest state, and its table is built on the estuaries around Aracaju. For a private jet menu out of SBAR, the local specialities worth putting in an inflight menu are caranguejo (stone-style mangrove crab), camarão from the coast, moqueca-style stews and cassava in its many forms: beiju, pirão, farofa. Private jet food from here is as much about what we leave off the plate: raw shellfish for a long leg stays off the cabin menu. Private jet platters of tapioca crepes, grilled fish and tropical fruit travel well. Gourmet inflight meals in the Sergipe style rely on coconut milk and dendê oil, so we flag both for allergen and religious restrictions. Private jet snacks lean on cashew, coconut sweets and cocada. Our local specialities are packed with sauces apart so the galley finishes them, not cooks them.
Aracaju sits where the Sergipe river meets the Atlantic, and the cooking shows it. A private jet menu for SBAR can draw on grilled peixe, siri mole crab, shrimp and coconut-based stews, with cassava and corn as the base. For an inflight menu, we adapt: sauces go apart, fried items are re-plated cold or finished in the oven, and fresh fruit is cut to order. Private jet food from Sergipe also means regional sweets such as cocada and bolo de macaxeira. Private jet platters carry tapioca, cheese and fruit; gourmet inflight meals take the moqueca idea without the fragile parts; private jet snacks use castanha de caju. Each of these local specialities earns its place by surviving a sealed drawer and a short oven finish.
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.
Aracaju is a coastal capital with a seafood table, and SBAR is where it reaches your aircraft. Private jet catering here leans on crab, shrimp, cassava and tropical fruit, packed so the galley can finish each plate. Business aviation catering at AJU covers executive jet catering for the cabin and cabin crew meals for the flight deck, with diplomatic flight catering handled through protocol before anything is cooked. Inflight catering and aviation catering, ordered by phone or email, any hour.
At Aracaju, who flies decides what we cook: executives on a light jet, families on a charter, owners on a midsize. Corporate jet catering is built around the galley, business jet catering around the guests, and VIP flight catering around any restriction. For charter flight catering and luxury inflight catering, our private jet chef drafts a bespoke menu.
Government flight catering at SBAR is handled by a named team. Head of state flight catering and VIP aviation catering are cleared by protocol before anything is cooked, with traceability and discretion for state visit aircraft catering. Give us the aircraft and the protocol contact.
Special meals at Aracaju start with the kitchen, not the label. Coconut milk, dendê oil and shellfish run through Sergipe cooking, so allergen free plates are cooked on separate boards and packed in separate boxes. Kosher and halal requests are agreed with us before cooking, vegan and gluten free dishes lean on cassava, rice and fruit, and kids meals stay plain and cold. Give us the restriction and the seat number.
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 SBAR, the crew eats on the move. Crew meals are a request: you tell us how many, we pack crew meal boxes with the CREW label, apart from guest trays. Flight crew meals and pilot meals can be cold or hot; cockpit meals are easy to eat one-handed. Crew catering is invoiced as an order, and different meals for pilots can be arranged. Cabin crew meals follow the same method.
FBO catering at Aracaju means a handover at the FBO or at the door of your handling agent. Handling agent catering at SBAR is a matter of access: the agent clears the driver airside, and we agree the slot against your departure. Catering delivery to the FBO is the usual route for business flights, and ground handling catering follows the same gate and the same apron. The general aviation terminal is where most crews meet us, a short walk to the aircraft.
Loading at Aracaju follows the aircraft: a light jet and a larger cabin do not take the same route to the galley. A light jet takes a few boxes through the cabin door; a larger cabin may need a high loader or a trolley to the galley. Tell us the type and galley layout and we plan galley catering around it, with airside catering delivery coordinated through your handling agent and aircraft provisioning sized for the oven and drawers you have.
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.
Santa Maria is Aracaju's airport, a coastal field in Sergipe at 23 feet of elevation. It serves business aviation alongside regional traffic, with a general aviation apron and the handling agents who run it.
Airport catering at Aracaju covers what business aviation uses here: general aviation, FBO services and ground handling services at a small business aviation hub. Inflight catering and in-flight catering are ordered through us; aviation catering and business aviation catering for the aircraft; executive jet catering for the cabin; diplomatic flight catering through protocol; cabin crew meals for the flight deck.
Customs in Brazil looks closely at animal products and fresh produce on international flights. We keep the order within what clears, and your handling agent confirms the rules for the sector.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at Aracaju - Santa Maria Airport, where 9 guests expected smoked salmon bagels and sliced fruit despite a tight boarding window. The order made inflight catering feel manageable because the catering handover had been considered beforehand. The desserts came from The Galley Girls in stackable containers, with a packing list that matched the contents. We placed the crew provisions in their planned storage area without first having to reorganise all the catering boxes.”
“Keeping the galley organised at SBAR meant planning beef fillet with roasted potatoes for 2 guests with a short ground stop in mind. Our handling contact received the order details from The Galley Girls, including how the salads had been grouped. We could account for the starters before passing the boxes to the cabin team, without a lengthy unpacking exercise. I appreciated the emphasis on final order confirmation throughout the in-flight catering arrangements.”
“The 2 passenger portions of chicken skewers with a couscous salad were the easy part; managing a late menu amendment at AJU took more planning. The Galley Girls labelled the side dishes in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the desserts at a glance instead of lifting lids just to establish what belonged to each service. With vip inflight catering, careful attention to galley preparation matters as much to our crew as the menu itself.”
A midsize jet with two ovens can serve moqueca-style shrimp; a light jet is better with chilled plates. That difference, more than the airport, sets the cost of private jet catering at AJU. We quote after we know the aircraft.
A dawn slot at SBAR does not change how we work: phone or email, any hour. We handle last-minute orders and confirm local products first. Give us tail, slot and headcount.
Brazilian food controls apply at departure, and the destination country adds its own. We write the menu to clear both, and for a two-service leg the second plate is packed to hold. Your handling agent will confirm what customs asks for.
If a passenger has an allergy, we prefer to cook the plate ourselves, on its own board, in its own box. Carrying your own food is possible, but customs and traceability make it the harder route.
No. Catering is not part of a charter: the aircraft is one contract, the food another. You order it separately and it is invoiced on its own, and we can add local products such as castanha de caju or tapioca if you want them.
Tail, pax and diets — a flight attendant takes it from there, day or night.
