Catering to your aircraft in Bonito.
SBDB is a small field with a seasonal rhythm: dry months are busy, wet months move departures. Private jet catering for Bonito is written for that rhythm, by former VIP flight attendants who know the drawer you are working with.
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.
Bonito is the gateway to the Serra da Bodoquena, and the private jet menu here follows the water. Rivers of clear limestone water run through this part of Mato Grosso do Sul, and the kitchen takes the fish that live in them: pintado, pacu, tambaqui when it is on the market. A private jet menu for Bonito also pulls from the Pantanal side of the state, so the inflight menu can carry carne de sol, mandioca (cassava) in several forms, farofa, and sopa paraguaia, the dense corn-and-cheese cake that the region treats as bread. Private jet food in this part of Brazil is simple and bold: grilled meat, white rice with pequi in season, and fresh tropical fruit such as bocaiuva, guavira and cajá. These are the local specialities we cook around, and each one is packed for the galley you actually have. Private jet platters here are built for lodge guests heading out before dawn: a board of regional cheeses, cured meats, fruit and tapioca crisps that survives a long wait in the drawer. Gourmet inflight meals for a sit-down leg lean on grilled pintado with cassava purée and hearts of palm, or a beef fillet with the sauce in its own pot. Private jet snacks are the easy ones: pão de queijo, dried fruit, castanha-do-pará, small sweets of doce de leite. Order the plates the way you would for any other airport in Mato Grosso do Sul; the Bonito detail is what goes on them.
The table around Bonito is a Mato Grosso do Sul table, shaped by the Pantanal and by the Paraguayan border to the south-west. Local specialities in this part of Brazil mean pacu ribs, pintado grilled over charcoal, arroz carreteiro, and the cassava that arrives in every shape from chip to pão. A private jet menu for SBDB uses those anchors and keeps the rest light, because guests flying in for river snorkelling and cave visits tend to eat early and eat little on the first leg. Private jet food from here is built so it holds: sauces in their own pots, rice packed apart, fish plated cold when the galley has no real oven. The inflight menu changes with the season, with guavira and cajá in the warm months and citrus and passion fruit when the weather turns. Private jet platters for the ride out carry regional cheese, sun-dried beef, tropical fruit and pão de queijo. Gourmet inflight meals for dinner-leg service include a pintado fillet with farofa and a slow-cooked beef cheek with mandioca purée. Private jet snacks come in boxes with the seat number on the lid, easy to hand across the cabin. Whatever you order for Bonito, the Mato Grosso do Sul flavour stays in the dish and the packing stays practical.
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.
Bonito sits at 1,180 ft in the Serra da Bodoquena, and the jets that land at SBDB come for the rivers, the caves and the lodges. Private jet catering here is written around the guests who will eat dry-aged beef and river fish a day later, so the galley carries lighter, local and easy to re-plate. For the crew, inflight catering means the same order, with crew meals boxed and labelled apart. This is in-flight catering built by former VIP flight attendants, with the aviation catering side kept calm and exact. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals all follow the same thread: you tell us the aircraft, the seats and the restrictions, and the galley arrives sorted.
A typical business jet catering order at Bonito is a light or midsize jet with four to eight guests heading to the lodges. Corporate jet catering here favours lighter plates, VIP flight catering is plated for a short sit-down, and charter flight catering follows the same menu with a seat plan attached. Luxury inflight catering means a private jet chef cooks a bespoke menu for you, built around river fish and regional cheese.
Government flight catering at Bonito is rare but real: official visits to the Pantanal edge and to the national parks do use SBDB. Head of state flight catering follows protocol, cleared before anything is cooked, with a named team. VIP aviation catering stays discreet, and state visit aircraft catering is traced from kitchen to aircraft.
Special meals at Bonito follow the local kitchen: cassava, corn and cheese are everywhere, so gluten free and allergen free orders are checked against farofa, pão de queijo and sopa paraguaia before anything is cooked. Kosher and halal meals are sealed and handed over unopened, vegan plates lean on hearts of palm, pumpkin and tropical fruit, and kids meals stay plain. Each tray carries a seat number, never a name.
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.
Crews at Bonito often wait on the ground while guests are on the rivers, so crew meals are built to hold. Flight crew meals are boxed and labelled CREW, pilot meals carry no sauce on the rice, and crew catering is ordered on request and invoiced like the rest. Cockpit meals are eaten with one hand, crew meal boxes stack in the drawer, and different meals for pilots are available when the operator asks.
At SBDB the FBO is where the order changes hands. We coordinate FBO catering with your handling agent, plan catering delivery to the FBO around the slot, and confirm with the general aviation terminal. Ground handling catering and handling agent catering are treated as one conversation, by phone or email, day or night.
Aircraft that land at Bonito are mostly light and midsize jets and turboprops, so galley catering is carried to the aircraft rather than loaded from a high loader. Airside catering delivery goes through the handling agent to the apron, and aircraft provisioning follows the galley you have: one oven, a drawer, a few trolleys. If you are bringing a larger aircraft, tell us the type and the door height and we plan the loading around it.
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.
Bonito Airport is a regional field in Mato Grosso do Sul, used by general aviation and tour operators bringing guests to the Serra da Bodoquena. Airport catering here is small-scale and local, with FBO services and ground handling services kept simple. The business aviation hub role comes from the lodges, not from the terminal.
The private jet traffic at Bonito is seasonal and leisure-led. Aviation catering and inflight catering carry regional products; business aviation catering, executive jet catering and diplomatic flight catering share one ordering route. In-flight catering for a day trip and cabin crew meals for the crew come with the same order.
Brazilian rules apply to food on board. On domestic legs from Bonito the order travels as is; on international ones, your handling agent confirms customs requirements and we pack accordingly. Local specialities such as farm cheese and dried beef may need extra documents for export.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at SBDB included 4 passenger meals, a request for herb chicken with a quinoa salad, and instructions addressing a short ground stop. The Galley Girls grouped the side dishes by service, which was more useful to us than simply receiving a list of dishes. The salads were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. When comparing private jet catering companies, I would look closely at crew briefing after this experience.”
“Despite two separate meal services, we wanted the 5 guests at BYO to enjoy roasted vegetable bowls with separate dressings without a complicated cabin service. I gave The Galley Girls our storage brief and asked for the main courses to arrive in shallow trays. My search for "private jet catering near me" led to a practical conversation about final order confirmation. We placed the canapés in their planned storage area without first having to reorganise all the catering boxes.”
“Having 11 guests request chicken skewers with a couscous salad at Bonito Airport meant planning the portions carefully while accounting for a short ground stop. I would discuss private jet catering menu with them again, especially when storage requirements needs careful coordination. I asked The Galley Girls for the main courses in shallow trays, with garnishes supplied separately for plating on board. It made a difference to have the salads ready without cluttering the galley work area during preparation.”
Cost follows the product. Pintado and pacu from the Mato Grosso do Sul rivers sit higher than a tropical fruit plate or pão de queijo, so a menu built for Bonito can move a long way depending on what you pick. Send the menu you have in mind and we price it.
Season matters at Bonito more than anywhere on a standard route. In the dry months departures are steady; in the wet ones they shift. Lead time is easy when you tell us what the weather is doing, and we handle last-minute orders.
Customs at Bonito is a question for your handling agent as much as for us. Domestic legs keep it simple. For international legs, tell us before the order and the agent confirms what can be carried across.
Yes, you can bring food, and customs rules apply to it as to anything else. What you give up is flexibility: our orders flex with the passenger count, and a bag from home does not.
No: catering is not part of a charter. At Bonito the crew often waits while guests are out on the rivers, so what you order for them depends on how long the wait runs. It is priced and billed like any order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
