Catering to your aircraft in Araguaína.
At SWGN the aircraft is usually a turboprop or a light jet and the stop is brief, so we pack plates that wait well and dishes that finish in one oven. Former VIP flight attendants write the order, and it reaches the aircraft through your handling agent.
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.
Tocantins is cerrado country, and the private jet menu at Araguaína follows it. The inflight menu leans on grilled beef from the surrounding ranches, rice and beans, and river fish from the Araguaia and Tocantins basins, with pequi and cupuaçu kept for the guests who ask for local specialities. Private jet food from this region travels well once you separate the farofa and the sauce. Private jet platters are built around cold cuts of sun-dried beef, cheese bread and tropical fruit; gourmet inflight meals take the hot dishes; private jet snacks cover pão de queijo and castanha. Araguaína is a stop where local specialities carry the whole page.
Araguaína sits in the north of Tocantins, a state of ranches, soy fields and slow rivers. The private jet menu starts from what is really on the table there: carne de sol, baião de dois, tucunaré from the river, and pequi in season. For an inflight menu we pack fish and rice with the sauce in its own pot, and fruit uncut until service. Private jet food here is honest and filling. Private jet platters, gourmet inflight meals and private jet snacks all draw on these local specialities; a Tocantins order should taste like Tocantins, not like a hotel.
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.
At 771 feet on the cerrado plateau, Araguaína (AUX) is a working agribusiness airfield rather than a tourist gateway. Private jet catering here means cold plates that survive a hot apron and hot dishes that finish in a small oven. We write inflight catering and in-flight catering menus around Tocantins produce, and aviation catering is handed to your handling agent. Business aviation catering and executive jet catering stay simple; diplomatic flight catering is cleared through the protocol office; cabin crew meals are ordered like any other line.
Executives landing at AUX usually want one strong local dish, a clean cold plate and a plan for the return leg. We handle business jet catering, corporate jet catering and VIP flight catering the same way, brief the private jet chef on your galley, and keep the bespoke menu short. Charter flight catering is invoiced separately, and luxury inflight catering is about balance, not volume.
When an official party flies into SWGN, the menu is cleared by protocol first. Government flight catering and head of state flight catering use sealed, labelled trays and a small named team; VIP aviation catering and state visit aircraft catering share the same rule of confidentiality. The aircraft receives a plain list, and nothing is opened until service.
Allergens in Tocantins cooking hide in the farofa, the cheese bread and the fried river fish, so special meals at Araguaína are cooked on a separate board and packed in a separate box. Kosher and halal orders are sealed in their own tray, vegan and gluten free plates avoid wheat flour and dairy from the start, and allergen free meals are written against the seat number. Kids meals stay mild and are packed apart from the guest trays.
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.
On a Araguaína rotation the pilots eat in the cockpit and the cabin crew in the galley, and crew meals are a line you request and we invoice with the rest of the order. Flight crew meals can be a hot tray or a cold box, pilot meals are packed so they can be eaten one-handed on the flight deck, and crew catering is written for a short rotation. Cockpit meals stay separate from the guest service, crew meal boxes carry no names, and different meals for pilots are packed so the captain and first officer never share a dish. Cabin crew meals follow the same list.
FBO catering at Araguaína is a handover rather than a drive: catering delivery to the FBO or to the general aviation terminal, then to the aircraft on your slot. Your handling agent opens the apron gate, and ground handling catering is agreed in advance with the handling agent catering contact so the trays reach the door without stopping at the terminal.
Araguaína sees mostly light and mid-size aircraft, so galley catering is a matter of door height and what the galley can hold. If the type needs a high loader, say so when you order and we coordinate airside catering delivery with your handling agent. Aircraft provisioning for a larger type is planned around the cabin door, the trolley count and the oven you have on board.
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.
Araguaína Airport is a regional airfield in northern Tocantins, serving the town and the surrounding agribusiness. It is not a major hub, but it sees steady private and business traffic and handles light and mid-size aircraft on a single runway. Airport catering here follows the rhythm of the harvest and the cattle trade.
Araguaína fits general aviation well: small aircraft, quick handling and an FBO services desk that knows the local owners. Orders for inflight catering, in-flight catering and aviation catering here stay modest and exact, a plate count and a galley type rather than a long menu. Business aviation catering, executive jet catering and diplomatic flight catering are handled the same way as at larger fields, and cabin crew meals can be added to any order. Ground handling services and the business aviation hub role are modest, but reliable.
Brazil restricts the import of fresh meat, dairy and plant products, and leftover international food on arrival may be removed by the authorities. Ordering catering at Araguaína avoids most of the issue, because the food is prepared locally and handed over at the aircraft. For international arrivals, check the declaration with your handling agent.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at SWGN covered mini sandwiches and individual desserts for 12 guests, leaving us to organise the service around a family lunch request. The breakfast portions came from The Galley Girls in individual containers, with a packing list that matched the contents. For our team, the strongest part of their in-flight catering was how they handled storage requirements. I could hand the side dishes to a colleague with a short explanation instead of unpacking the whole order.”
“For 11 passengers departing from AUX, the agreed menu was mini sandwiches and individual desserts; our main consideration was a small galley worktop. For vip inflight catering, that attention to final order confirmation made the order noticeably easier to manage. With several people involved, The Galley Girls kept the main courses and delivery arrangements together in a concise order update. The cabin team could match the starters to the request before moving on to the remaining departure tasks.”
“An order of mini sandwiches and individual desserts for 7 people at Araguaína Airport had to be organised around a small galley worktop. The storage requirements stood out more than any sales pitch about private jet catering. 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 salads listed separately when checking how much space the complete order would require.”
Think of private jet catering for a state or delegation flight as a set of choices: how many dishes, how many sealed trays, how much fresh river fish. At Araguaína we price what you pick. A plain cold service for eight is far lower than a three-course hot menu with cleared allergens.
For lead time, tell us when the aircraft lands and leaves. At Araguaína a quick turnaround means cold plates and sauce apart, a longer one allows hot dishes from the oven. Last-minute orders are handled, and your handling agent confirms the handover point.
Small galley, small load: customs at Araguaína affects imported food rather than what we supply. Brazil restricts several fresh products from abroad, so ordering here removes the declaration step, and your handling agent can confirm what the aircraft may keep.
Passengers can carry their own food, and Araguaína does not forbid it, but Brazilian customs restricts some products from abroad. For an early departure we recommend one of our packed breakfast boxes, labelled by seat so the crew serves without opening anything.
Catering is not part of a charter, and a long leg shows why: two services need two different plans. From Araguaína we pack for the galley, with a cold meal that waits in the drawer and a hot one finished in the oven.
Tail, pax and diets — a flight attendant takes it from there, day or night.
