Catering to your aircraft in Aracati.
Aracati runs on wind. From the kitesurf season on the Ceará coast to quiet weeks between, SBAC sees light jets and turboprops with small galleys, and we cook and pack for exactly that: crew meals, seafood boards and sealed hot dishes for your oven.
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.
Ceará's cooking is built on the sea and the sertão, and Aracati is where the two meet. The private jet menu for this coast leans on lobster, shrimp and fresh fish from the Jaguaribe river mouth, and local specialities such as sun-dried beef (carne de sol), cassava, cuscuz and tapioca crepes. We turn them into private jet platters for the cabin, cold and cut for service, and gourmet inflight meals that finish in the aircraft oven. For short hops and sightseeing legs we pack private jet snacks: cashew nuts, fruit, pão de queijo and coconut sweets. Every inflight menu for Aracati is written by a former VIP flight attendant who knows what a small galley can and cannot do. Ceará produces the cashew and the tropical fruit, so seasonal private jet food here is rarely imported.
Order private jet food for Aracati and the coast decides the page: Ceará lobster, grilled fish, shrimp moqueca, baião de dois and carne de sol are the local specialities guests ask for after a day on the dunes or at the kitesurf beaches. Our private jet menu keeps each dish true to how it travels, with sauces apart, seafood chilled and fried items re-plated cold. The inflight menu can add private jet platters of tropical fruit and tapioca, gourmet inflight meals for dinner legs, and private jet snacks such as roasted cashews and rapadura. Aracati gives the Ceará table a short supply line, so freshness is a matter of choosing the right dish.
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.
Aracati sits on the windy Ceará coast, and SBAC (ARX) sees its busiest weeks when the kitesurf season fills the lodges around Canoa Quebrada. Private jet catering here means seafood and tapioca built to survive a tropical galley, and our flight attendants write each menu around your aircraft. Whether it is inflight catering for a family charter, in-flight catering for a quick turnaround, or aviation catering for a corporate group, the order is one brief. Business aviation catering and executive jet catering follow the same plane-side handover, diplomatic flight catering gets protocol handling, and cabin crew meals are available on request.
Corporate guests flying into SBAC tend to want something regional: lobster, shrimp and carne de sol, not a generic sandwich. Business jet catering for Aracati starts from that, with VIP flight catering for family trips, charter flight catering for weekend groups, luxury inflight catering on the return, and corporate jet catering for executives. Our private jet chef shapes a bespoke menu to your galley.
Official flights into Ceará are rare but real, and Aracati's small apron makes discretion simple. Government flight catering here is cooked by a named team, sealed and labelled. Head of state flight catering and state visit aircraft catering follow the delegation's protocol, and VIP aviation catering adds dietary files cleared in advance.
Dietary requests at Aracati are handled as a procedure, not a label. Ceará cooking hides allergens in a few predictable places: cashew and peanut in sweets and sauces, shellfish in stews and moqueca, cassava flour next to wheat flour, and dairy in coalho cheese and condensed-milk desserts. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked on separate boards and sealed in their own boxes, with the guest's seat number and the restriction on the lid.
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.
Crew meals on this coast should be easy to eat on a turnaround at Aracati. Flight crew meals are packed in boxes, pilot meals on request are kept apart from the guest trays, and crew catering is invoiced like any item. Cockpit meals are labelled for each seat, crew meal boxes hold cold and hot dishes, and different meals for pilots are available so captain and first officer never share a dish.
At Aracati, FBO catering follows the aircraft. We deliver to the general aviation terminal or the apron through the handling agent, and ground handling catering is agreed before the slot. Catering delivery to the FBO is simple on a field this size, and handling agent catering means one contact for the whole handover.
Aircraft type decides how the order loads at SBAC. Light and mid-size jets take galley catering through the cabin door by hand, while larger airframes may need a high loader and airside catering delivery coordinated with the handling agent. Aircraft provisioning at Aracati follows the galley you actually have: tell us the type and we pack carts, boxes or trays to match, with the oven and drawer space in mind.
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.
Aracati Dragão do Mar Regional Airport (SBAC / ARX) serves the coast of Ceará, a region of dunes, kitesurf beaches and fishing villages. Airport catering here is quiet and local, with a small terminal and a single runway at 128 feet elevation, handling general aviation and regional traffic.
Aracati is a small business aviation hub shaped by the wind season. General aviation here means light jets, turboprops and the odd charter. Inflight catering and in-flight catering are ordered through the same form, aviation catering for groups is quoted per menu, and business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are available on request. FBO services and ground handling services keep the stop simple.
Brazilian customs and the food safety agency regulate fresh meat, dairy and produce arriving from abroad, and international flights into SBAC should check with the handling agent before landing. Domestic catering within Brazil faces fewer limits, so our orders are sourced locally and delivered to the aircraft.
Average rating from the cabin crew and pilots we cater for.
“For 2 passengers departing from ARX, the agreed menu was smoked salmon bagels and sliced fruit; our main consideration was a tight boarding window. I needed the desserts checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. I want a private jet chef to understand final order confirmation, and this order gave us a useful starting point. The sandwiches remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Food presentation mattered to our 9 guests, but limited fridge space also had to be considered when organising chicken skewers with a couscous salad at Aracati Dragão do Mar Regional Airport. I appreciated the emphasis on storage requirements throughout the in flight catering arrangements. Our request to The Galley Girls focused on the main courses, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the canapés listed separately when checking how much space the complete order would require.”
“An order of a breakfast basket with individual preserves for 9 people at SBAC had to be organised around different crew meal preferences. For our team, the strongest part of their inflight catering services was how they handled storage requirements. The Galley Girls used a readable packing list for the side dishes, which helped when two colleagues checked the order together. We could distinguish the starters at a glance instead of lifting lids just to establish what belonged to each service.”
Cost depends on what the delegation actually eats: a hot dinner with seafood and a cold breakfast board are different orders. For official visits to Aracati we quote per menu, with security-sensitive packing itemised, so the answer to how much does private jet catering cost is the sum of dishes, headcount and any special handling.
Short turnarounds at ARX are common for kitesurf-season charters. Order with your slot and your handling agent's contact, and we build a menu that fits the window. Last-minute requests are handled, and local products make that realistic.
Customs is about what enters Brazil, not what is cooked in Ceará. Food catered at Aracati stays domestic, and we pack according to your galley. If your inbound leg carried fresh provisions, check with the handling agent before departure.
Guests are free to bring their own food, but night departures change the picture: little is open after dark, and the galley still needs to be stocked. We pack crew meals and snacks on request for these slots.
A private jet charter does not include the meals. For a long leg with two services on board, we write both menus together, label each by service and seat, and you order and pay for them as one catering order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
