Catering to your aircraft in Ilhéus.
Ilhéus is a leisure and business stop on the Bahia coast, and the trays we send to SBIL follow it: seafood, fruit, cacao. Crew gets a labelled box, guests get seat numbers.
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.
Ilhéus is the heart of Bahia's cocoa coast, and the private jet menu from SBIL starts there. A private jet menu for Bahia - Jorge Amado Airport leans on moqueca baiana, shrimp, grilled fish and tropical fruit, which is why the inflight menu travels well chilled or finished in the oven. Private jet food from Ilhéus carries real local specialities: cacao in desserts and truffles, dendê oil on the side, cashew and coconut. Private jet platters are built with cold seafood, tropical fruit and tapioca; gourmet inflight meals use the Bahian pot dishes with sauce apart; private jet snacks lean on cocada, cashews and dark chocolate from the region. In Bahia the sauce always travels in its own pot so the fish keeps its texture.
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.
Cacao country gives Ilhéus its character, and the airport named for the novelist Jorge Amado gives business aviation a quiet field on the Bahia coast. Private jet catering at SBIL starts from what the region grows and fishes, then adapts to your galley. Inflight catering and in-flight catering orders are marked by seat number, aviation catering for charter and corporate flights is packed to be finished on board, and business aviation catering for owners follows the passenger list. Executive jet catering and diplomatic flight catering each have their own procedure, and cabin crew meals ride in a separate box.
Most business jet catering at Bahia - Jorge Amado is for small cabins on short coastal legs. Corporate jet catering is a menu for six or eight, VIP flight catering adds cold seafood and cacao desserts, charter flight catering follows the passenger list, and a private jet chef at Ilhéus builds a bespoke menu that fits the galley. Luxury inflight catering here is mostly about the fish and the fruit.
When an official flight uses Bahia - Jorge Amado Airport, the order is cleared by protocol first. Government flight catering, head of state flight catering and VIP aviation catering are prepared by a small named team; state visit aircraft catering stays sealed to the aircraft.
Bahian cooking leans on coconut, dendê, shellfish and nuts, so allergens hide in the sauces more than on the plate. Kosher, halal, vegan, gluten free, allergen free and kids meals are handled as a procedure for the Ilhéus kitchen: separate boards, sealed boxes, labels by seat number. Special meals for SBIL are ordered with the rest of the trip, and shellfish and cashew are always flagged apart.
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 crews at Bahia - Jorge Amado, crew meals are a line on the order. Flight crew meals are boxed and marked CREW, pilot meals can differ for captain and first officer, and crew catering is packed apart from guest trays. Cockpit meals are easy to hold, crew meal boxes survive the drawer, and different meals for pilots are arranged on request. Cabin crew meals for the Ilhéus rotation go in a box of their own, marked CREW.
FBO catering at Ilhéus is handed over at the general aviation terminal or at the aircraft. Catering delivery to the FBO is arranged with your handling agent, and ground handling catering is coordinated for the airside gate. Handling agent catering at SBIL is the simplest way to keep the trays sealed until they reach the galley.
Galley catering for larger aircraft at Ilhéus depends on the door height and the aircraft type, so we ask for the tail before we plan the load. Airside catering delivery at Bahia - Jorge Amado Airport is arranged with your handling agent, and for aircraft provisioning on bigger cabins we confirm whether a high loader is needed and how the galley is laid out.
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.
Bahia - Jorge Amado Airport serves Ilhéus and the cocoa coast of Bahia. Airport catering here supports general aviation, FBO services and ground handling services for a small business aviation hub where the field is quiet and the trips are seasonal.
Traffic at SBIL is seasonal, with weekend and holiday trips. Business aviation catering, inflight catering and in-flight catering here are arranged around the Bahia calendar; aviation catering, executive jet catering and diplomatic flight catering follow the same packing rules, and cabin crew meals have their own box.
Brazil controls imported fresh food, so catering for Ilhéus uses local Bahian produce. Customs and agricultural rules apply to what you bring in, and for outbound flights the food is sealed in the galley.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at Bahia - Jorge Amado Airport, we needed vegetable tartlets and a dessert selection divided into 10 portions suitable for limited fridge space. The Galley Girls prepared the snack boxes for assembly in the galley, with the accompanying elements easy to locate. The sandwiches stayed together in one group, so another crew member could follow the same plating sequence. The order made in-flight catering services feel manageable because the cabin service sequence had been considered beforehand.”
“The 4 passenger portions of vegetable tartlets and a dessert selection were the easy part; managing an evening cabin service at SBIL took more planning. The main courses from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the fruit plates without asking where every component had been placed during preparation. This experience of aviation catering gave us a useful reference for managing cabin service sequence on another departure.”
“My order at IOS covered a light pasta dish with grilled vegetables for 11 guests, with a practical service plan needed because of several individual meal preferences. We discussed the dimensions before confirming; The Galley Girls grouped the main courses into shallow trays that were easy to handle. For our team, the strongest part of their aviation catering services was how they handled meal organisation. I could hand the side dishes to a colleague with a short explanation instead of unpacking the whole order.”
Quotes for SBIL are built per menu. Private jet catering cost rises with fresh shrimp and lobster and falls with fruit, cheese and tapioca; the slot tells us which one fits.
The galley of the aircraft sets the lead time here more than the airport does. At Bahia - Jorge Amado we adapt, and a late order is treated like any other.
Landing in Brazil with fresh produce from elsewhere can cost you the food at customs. For Ilhéus slots at any hour, we supply from the coast and keep it sealed.
Own food is possible, but a two-service leg is best planned with us: moqueca for the first, tapioca and fruit for the second, each labelled.
Charter into Bahia - Jorge Amado does not include food; you order it and it is invoiced like any order. A special meal request goes on that order with the seat number.
Tail, pax and diets — a flight attendant takes it from there, day or night.
