Catering to your aircraft in Campos dos Goytacazes.
SBCP in Campos dos Goytacazes is a low, warm field where fish and fruit are good and bread keeps well. We pack dishes that finish in a small oven or stay cold, and hand them to the handling agent for 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.
Rio de Janeiro state is not only the beach city: the north, around Campos dos Goytacazes, is river-plain, cane and fishing country, and the private jet menu here reflects it. Our inflight menu draws on local specialities and Brazilian private jet food that survives a galley: moqueca-style fish stew with the sauce packed apart, grilled shrimp, pão de queijo for the crew and guests, and cut tropical fruit such as papaya, mango and pineapple.
For private jet platters we build cold boards of tropical fruit, cured meats and Minas-style cheeses; gourmet inflight meals add a hot moqueca or a beef dish finished in the oven; private jet snacks run to pão de queijo, cashews and brigadeiro. Each local speciality is packed to travel, so the private jet food you serve over Rio de Janeiro looks as it did on the pass.
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.
Campos dos Goytacazes sits in sugarcane and oil-support country in the north of Rio de Janeiro state, and Bartolomeu Lisandro (SBCP / CAW) sees offshore-sector crews and corporate flights more than leisure traffic. Private jet catering here is built for that mix: cold plates that hold in a drawer, a few hot dishes that finish in a small oven, and crew boxes for long ground waits. Our team of former VIP flight attendants also supplies inflight catering, in-flight catering and aviation catering to the aircraft that use the field. Business aviation catering and executive jet catering orders reach the FBO; diplomatic flight catering and cabin crew meals are packed for the galley you actually have.
When a corporate group lands at Campos dos Goytacazes, the order is rarely complicated: fruit, cheese, a hot moqueca and bread. Business jet catering and corporate jet catering sit alongside VIP flight catering for senior travellers and charter flight catering for passenger groups. Luxury inflight catering here means good fish and fresh fruit; our private jet chef shapes a bespoke menu for each tail.
Official and diplomatic movements through Campos dos Goytacazes are rare but handled with care. Government flight catering and head of state flight catering are cleared with the protocol contact, VIP aviation catering is sealed and labelled, and state visit aircraft catering is delivered to the aircraft by a small named team.
Special meals at SBCP are a procedure, not a label. Kosher meals travel sealed and are plated only by the crew; halal is cooked on its own board; vegan and gluten free dishes avoid the cassava flour and cheese that sit in so much Brazilian cooking, and allergen free orders are written against the seat number. Kids meals are simple and mild. Tell us the restriction and the seat, and the special meals arrive in their own box.
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.
Waiting at Campos dos Goytacazes means crew meals matter. We pack flight crew meals and pilot meals in separate crew meal boxes, on request and invoiced with the order. Cockpit meals are easy to eat in the seat; crew catering for the cabin is labelled apart, and we can send different meals for pilots when the operator asks for it.
At Campos dos Goytacazes the FBO or general aviation terminal is where the handover happens. FBO catering is brought there and passed to your handling agent for the airside leg, so the catering delivery to the terminal stays traceable until it reaches the cabin door. Ground handling catering and handling agent catering follow the slot you give us, and SBCP's small apron keeps the walk to the aircraft short.
Aircraft at Campos dos Goytacazes are mostly light and mid-size business jets, so galley catering usually passes through the cabin door without any lift. When a larger type calls, we plan airside catering delivery around the high loader and the door height, and aircraft provisioning is agreed with the handling agent before anything is cooked.
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.
SBCP (CAW) serves Campos dos Goytacazes and the surrounding sugar and oil region. It is a working general aviation field, and airport catering has to match its terminal and apron.
Business aviation catering at SBCP is mostly executive jet catering for corporate groups and oil-sector travel. Inflight catering and in-flight catering both mean the same here: dishes that survive heat, cooked locally, with cabin crew meals and aviation catering for the diplomatic flight catering that occasionally passes through. As a business aviation hub it is small but busy, with general aviation and FBO services and ground handling services around the terminal.
Brazilian customs and food-import rules limit meat, dairy and fresh produce arriving from abroad, so most catering for flights leaving SBCP is bought and prepared locally. Declare any food you bring and expect inspection.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at Bartolomeu Lisandro Airport, where our order of a selection of petits fours and sandwiches for 4 people involved limited fridge space. For our team, the strongest part of their FBO catering was how they handled meal organisation. The sauces came from The Galley Girls in divided catering boxes, with a packing list that matched the contents. We placed the breakfast portions in their planned storage area without first having to reorganise all the catering boxes.”
“Between cabin checks at SBCP, I coordinated a mezze selection with flatbreads for 10 guests and explained our concerns about a changing departure schedule. 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 fruit plates at a glance instead of lifting lids just to establish what belonged to each service. Our brief for airport catering was met with a sensible plan for written menu details.”
“Small packing details became important at CAW: our 3 passengers wanted herb chicken with a quinoa salad, and we had a revised passenger count. After a final adjustment to the snack boxes, The Galley Girls gave us one revised order summary to work from. The note about the canapés was easy to spot, and we could brief the rest of the team quickly. Our brief for inflight catering was met with a sensible plan for galley preparation.”
Private jet catering cost at CAW depends on what you order and how it reaches the ramp. We price the dishes, add any agent fee for airside access, and send one figure. Nothing here is a flat tariff because no two galleys or menus are the same.
Changing numbers do not break an order. We keep lead time flexible by cooking in portions per seat; if two guests join, we add two trays and re-label. Last-minute orders are handled at SBCP like any other.
Because our catering is produced in Brazil, customs matters mainly for what you bring in. Waiting crew often order a hot meal and a cold box for the ground time, passed over at the aircraft or the terminal.
Bringing food from abroad risks seizure at Brazilian customs, especially cheese, cured meat and fruit. A catering order placed for SBCP gives you the same dishes without the paperwork.
Not part of the charter, no. A return-leg meal is ordered from here, invoiced like any other order, and handed over at the FBO before departure.
Tail, pax and diets — a flight attendant takes it from there, day or night.
