Catering to your aircraft in Boa Vista.
Flights into Roraima start with humidity and end with a quiet apron at Atlas Brasil Cantanhede. Catering for SBBV is cooked by former VIP flight attendants and delivered plane-side.
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.
Roraima is the northernmost state of Brazil, and the private jet menu for Boa Vista leans on what the Amazon edge and the savanna actually produce. Local specialities travel well when they are planned for the galley: tambaqui and pirarucu from the rivers, cupuacu and acai from the forest, cassava in every form.
A private jet menu built around Boa Vista works best when the inflight menu respects humidity. Fish arrives chilled and finishes in the oven, fruit pulp stays in its own container, and farofa and cassava flour ride dry so nothing sweats in the drawer.
For private jet food at SBBV we balance regional character with plain galley logic. Roraima brings tucuma, Brazil nut and grilled beef from the savanna ranches; we keep the sauce apart, mark the seat numbers and let the crew finish plating at altitude. These local specialities give a Roraima menu its identity without asking the galley for more than it has.
Boa Vista rewards a short list. A private jet menu for the region reads well with one river fish, one beef course from the llanos, one fruit-forward cold plate and bread made with cassava. Everything sealed, labelled and ready for re-plating.
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.
Boa Vista sits on the flat savanna of Roraima, and most trips that land at SBBV are northern Brazil legs with a rainforest edge. Private jet catering here means planning around heat, humidity and a galley that has to keep river fish and fruit in good order. The same kitchen discipline covers inflight catering, in-flight catering and aviation catering for corporate and executive jet catering trips, with cabin crew meals and diplomatic flight catering handled on request. Business aviation catering for Atlas Brasil Cantanhede International is built by former VIP flight attendants who know what the drawer will hold.
Business jet catering at Boa Vista usually means a corporate or charter flight with a tight galley. Corporate jet catering and VIP flight catering here are planned around the aircraft type, with a private jet chef writing a bespoke menu that suits the seats on board. Charter flight catering and luxury inflight catering stay chilled until the crew re-plates.
Official visits to Roraima call for quiet precision. Our government flight catering is agreed with the protocol office before anything is cooked; head of state flight catering, VIP aviation catering and state visit aircraft catering are boxed, sealed and handed over plane-side.
Boa Vista kitchens know cassava, nuts and shellfish, so allergen routes are mapped before cooking starts: where Brazil nut flour hides, which sauces carry fish, what stays sealed. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are prepared separately, boxed and labelled by seat. A procedure, not a label.
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 crew waiting out a rotation at SBBV, crew meals are requested when you want them and billed as their own line, like any other dish. Flight crew meals, pilot meals and crew catering are packed as crew meal boxes, sealed and labelled CREW. Cockpit meals can be different meals for pilots, so the captain and first officer do not share a dish. Cabin crew meals follow the same protocol for a waiting rotation.
At SBBV, FBO catering is a hand-over that finishes where the cabin door opens. Catering delivery to the FBO is agreed with your handling agent, who opens the gate, and the general aviation terminal is where paperwork waits. Ground handling catering and handling agent catering are the same hand-off: sealed trays, one contact, one invoice.
Larger aircraft reaching Boa Vista need a different approach to galley catering. The aircraft type decides the door height, whether a high loader is needed and how airside catering delivery is staged. We confirm access with your handling agent and plan aircraft provisioning around the apron available at SBBV, then load in the order your crew prefers.
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.
Boa Vista's airport sits at 276 feet and serves a region that is remote but active. Airport catering for private jets means working with FBO services and ground handling services on the same apron, and general aviation traffic here is light enough that a hand-over stays calm. That makes SBBV a quiet business aviation hub in northern Brazil.
General aviation at SBBV is mostly corporate, charter and the odd official flight. Business aviation catering here supports executive jet catering, diplomatic flight catering and ordinary trips alike. Inflight catering and in-flight catering are tailored for cabin crew meals, with aviation catering adapted to a galley that rarely gets enough space.
General aviation arrivals into Brazil fall under the agricultural and health authorities, and Roraima is no exception. Order locally at BVB and the question of import controls disappears; anything brought from abroad should be declared on arrival.
Average rating from the cabin crew and pilots we cater for.
“Getting yoghurt pots and fresh berries ready for 6 guests at Atlas Brasil Cantanhede International Airport required an order that accounted for a late menu amendment. We described our serving sequence to The Galley Girls and asked for the sandwiches to be packed accordingly. We left the fruit plates stored until needed, which kept the first service manageable and reduced unnecessary handling. I would discuss FBO catering with them again, especially when cabin service sequence needs careful coordination.”
“For 9 passengers departing from SBBV, the agreed menu was smoked salmon bagels and sliced fruit; our main consideration was a family lunch request. After a final adjustment to the fruit plates, The Galley Girls gave us one revised order summary to work from. The snack boxes remained as originally requested, which was reassuring when we checked the latest version with operations. I appreciated the emphasis on packing arrangement throughout the airport catering arrangements.”
“With a family lunch request to consider at BVB, we needed a practical way to serve a selection of petits fours and sandwiches to 6 passengers. I asked The Galley Girls for the sandwiches in clearly marked packs, with garnishes supplied separately for plating on board. My main takeaway from this inflight catering order was the practical approach to written menu details. The main courses stayed together in one group, so another crew member could follow the same plating sequence.”
Rather than a single number, you get a quote built on your menu. In Boa Vista, the main variables are the regional ingredients you choose and how the handling agent stages airside delivery.
A lead time that works here is simply the moment you know the menu. Whether you add two guests or drop one, we recalculate the trays and relabel by seat.
For a crew stuck waiting, the practical point is that local catering needs no import clearance. We coordinate with the handling agent so the food waits cold and arrives when you are ready.
Technically passengers may bring some packaged items, but fresh food from outside Brazil is regulated. Locally made catering at Boa Vista sidesteps import controls.
The return leg from BVB is a fresh order. Give us the tail, date and covers, and we build and invoice it independently from any charter agreement.
Tail, pax and diets — a flight attendant takes it from there, day or night.
