Catering to your aircraft in Araraquara.
SBAQ is a small business aviation field in sugarcane and orange country, where crews appreciate a clean handover. We cook for your galley and meet your handling agent at the aircraft.
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.
Araraquara sits in the heart of São Paulo state, and the private jet menu we write for it leans on what the interior actually produces. This is orange country, so fresh-squeezed juice and citrus salads travel well in an inflight menu. Local specialities such as picanha, linguiça de Araraquara-style grilled sausage, pão de queijo and farofa translate into private jet food that holds in a galley drawer. For a São Paulo interior departure we build private jet platters of cured meats and cheeses, gourmet inflight meals such as grilled beef with rice and beans, and private jet snacks like coxinha-style bites, mini pastéis and tropical fruit. Each local speciality is packed for how it is finished on board: oven, sauce apart, chilled or re-plated cold.
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.
Araraquara sits on a plateau at 2,334 ft in the interior of São Paulo state, in orange and sugarcane country, and the private jet catering we pack for SBAQ follows that: citrus, grilled meats, pão de queijo and a galley plan written before anything is cooked. Inflight catering here is ordered like at any other field, with in-flight catering trays marked by seat and handed to your handling agent. The same team supplies aviation catering, business aviation catering and executive jet catering for the corporate and agribusiness flights that use AQA, plus diplomatic flight catering and cabin crew meals when the trip calls for them.
Flights into SBAQ tend to be farm-belt business, not holiday traffic, so the brief is practical. Business jet catering, corporate jet catering and charter flight catering are planned by galley, while VIP flight catering and luxury inflight catering stay for owners who ask. A private jet chef drafts a bespoke menu around Araraquara produce.
When an official delegation lands at SBAQ, the menu goes through the protocol office first. We provide government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering with discretion, labelled by seat, never by name.
Araraquara cooking leans on grilled meat, rice and beans, cheese bread and fried snacks, so allergens hide in the farofa, the cheese and the frying oil. Kosher, halal, vegan and gluten free meals are written as a separate procedure for each passenger: sealed, labelled by seat and kept away from the regular trays. Special meals, allergen free dishes and kids meals are confirmed against the menu before cooking starts.
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.
For the people working the aircraft at SBAQ, crew catering is a separate line on the order, requested and invoiced. Crew meals, flight crew meals and pilot meals are labelled CREW; cockpit meals arrive in crew meal boxes that can be eaten on the jumpseat. Different meals for pilots are possible, and cabin crew meals can be added the same way.
At SBAQ the handover happens where your handling agent says: the general aviation terminal, the apron or the aircraft step. FBO catering and catering delivery to the FBO are confirmed with ground handling catering staff, with handling agent catering planned around your departure slot.
Araraquara is mostly turboprops, light jets and midsize business jets, so galley catering usually goes straight from the vehicle to the cabin door without a lift. When a larger aircraft lands at SBAQ, airside catering delivery is planned through your handling agent, and aircraft provisioning is sized to the galley and the door height of that type rather than to a standard order.
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.
SBAQ serves interior São Paulo, with general aviation and FBO services rather than airline traffic. Airport catering works well here because the ground handling services are small and the handover is direct.
Araraquara is a modest business aviation hub for the agribusiness belt. Inflight catering, in-flight catering and aviation catering are ordered here as anywhere. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals remain available when the trip needs them.
Brazilian customs rules limit food brought in from other countries. At SBAQ that means local sourcing is the practical path, and we coordinate with your handling agent so the order is cleared before you arrive.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at SBAQ, with mini sandwiches and individual desserts requested for 3 guests and a short ground stop to accommodate. I want a private jet chef to understand final order confirmation, and this order gave us a useful starting point. I needed the fruit plates checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the salads against the same summary, keeping the cabin team and the handling contact aligned.”
“A request for roasted chicken and seasonal vegetables, 5 passengers, and a late menu amendment: that was our brief for the departure at AQA. The Galley Girls understood why we wanted the main courses readily accessible instead of spread across several different boxes. The crew provisions were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. The written menu details stood out more than any sales pitch about in flight catering.”
“The cabin briefing at Araraquara Airport included 3 passenger meals, a request for a selection of petits fours and sandwiches, and instructions addressing a small galley worktop. With several people involved, The Galley Girls kept the salads and delivery arrangements together in a concise order update. The cabin team could match the main courses to the request before moving on to the remaining departure tasks. For our team, the strongest part of their inflight catering services was how they handled crew briefing.”
Cost is built from what is cooked: a picanha main with rice and beans costs less than a seafood tower, and imported items cost more because Brazilian customs add handling. Private jet catering at SBAQ is quoted per menu, never per tray, and sent for approval before the order is confirmed.
Give us the return date when you book the outbound and we plan both menus together. The lead time for the way back then depends on produce and customs, not on a rush, and last-minute orders are handled.
For an empty positioning leg, the rule is simple: do not carry food across the border that you cannot clear. Order locally for Araraquara, and your handling agent will receive it at the FBO.
A delegation arriving at AQA often travels with its own provisions, but customs may intervene. Local catering from us avoids that, and every dish is labelled by seat.
Catering is not part of a private jet charter at AQA. The length of the turnaround on the ground decides how we pack: a tight slot means a ready-to-serve galley plan.
Tail, pax and diets — a flight attendant takes it from there, day or night.
