Catering to your aircraft in Carolina.
At Carolina in southern Maranhão the cerrado sets the rhythm: dry months of dust and heat, then rain from November. We cook for the flight deck and the cabin at SBCI, and hand the order to the FBO.
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.
Carolina lies where Maranhão meets Tocantins state, and the table shows it. A private jet menu for Brig. Lysias Augusto Rodrigues starts with river fish from the Tocantins, grilled or in moqueca-style stews, and with cassava in every form: farofa, pão de queijo, tapioca. Local specialities include baião de dois, arroz maria isabel with dried beef, and cashew and buriti sweets from the cerrado. Pequi turns up in rice and chicken in season and is an acquired taste, so we ask before it goes on a passenger tray.
We pack these dishes as private jet platters, gourmet inflight meals and private jet snacks, each marked for service: cassava and cheese bites to re-plate cold, a stew sent with its sauce apart. The inflight menu and private jet food for a Maranhão flight lean on regional fruit, such as cajá, cupuaçu and caju, as juices, sorbets and chilled cups. Local specialities are written around your slot and your galley, never a standard tray.
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.
Carolina sits on the Tocantins River in southern Maranhão, and Brig. Lysias Augusto Rodrigues Airport (SBCI/CLN) serves a cerrado landscape of ranches, soy farms and river tourism. Private jet catering here is built around what the region actually grows and cooks, handed to your FBO or handling agent and re-plated in your galley. The same inflight catering, in-flight catering and aviation catering we run everywhere, with business aviation catering and executive jet catering briefs written by former VIP flight attendants, and diplomatic flight catering for official movements. Cabin crew meals are ordered on request with the trip.
Who flies into SBCI? Landowners, agribusiness executives and visitors to the Tocantins. For business jet catering and corporate jet catering we send a private jet chef's bespoke menu, and VIP flight catering, charter flight catering and luxury inflight catering use river fish, cassava and cashew.
When an official aircraft lands at Carolina, discretion comes first. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are confirmed through the protocol office and handled by a small, named team.
At SBCI the allergens to watch are cashew and Brazil nut, used in sweets and farofa, shellfish in arroz de cuxá, and gluten in the pão de queijo-adjacent bakes. Kosher, halal, vegan and gluten free requests, as well as special meals, allergen free trays and kids meals, are cooked on a separate board and packed in a separate box, marked by seat. Tell us the restriction with the order and the label follows the guest.
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.
Crew meals on the Carolina rotation are about what a pilot can eat one-handed: flight crew meals in boxes, pilot meals that differ for captain and first officer when the policy asks, cockpit meals that survive turbulence. Crew catering is on request and invoiced as part of the order; crew meal boxes are labelled CREW, and different meals for pilots are available.
At SBCI the FBO is the handover point. FBO catering and catering delivery to the FBO are coordinated with your handling agent; general aviation terminal access, ground handling catering and handling agent catering are confirmed before the slot.
Light and midsize jets are the usual traffic at Carolina, and the galley is rarely more than a drawer and a small oven. For larger aircraft, galley catering and airside catering delivery are planned to the door height and the loader needed, as for any aircraft provisioning; the handling agent confirms access before the slot.
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.
Brig. Lysias Augusto Rodrigues is a small regional airport serving Carolina and the Tocantins corridor. It sits at 565 ft in a cerrado landscape, with general aviation traffic rather than airline schedules.
Business aviation hub it is not, but inflight catering and in-flight catering orders still arrive for ranch and river trips. Aviation catering, business aviation catering and executive jet catering are cooked to the same standard as elsewhere, diplomatic flight catering is handled by protocol, and cabin crew meals are on request.
Brazil applies customs control on international arrivals; domestic legs into Carolina are simpler. Airport catering at SBCI is cooked locally, so the food-import rules rarely matter, but check with your handling agent for international tails. General aviation, FBO services and ground handling services follow Brazilian regulations.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to roasted chicken and seasonal vegetables at SBCI; 2 portions were needed, with an evening cabin service factored into preparation. We described our serving sequence to The Galley Girls and asked for the main courses to be packed accordingly. That left time to check the crew provisions properly before the passengers were ready for the next part of the service. I appreciated the emphasis on catering handover throughout the crew meals arrangements.”
“Getting yoghurt pots and fresh berries ready for 3 guests at CLN required an order that accounted for two separate meal services. The Galley Girls gave us an update on the side dishes before the handover, which helped us organise the cabin checks. For our team, the strongest part of their FBO catering was how they handled written menu details. The main courses went straight to the right colleague instead of circulating between several people during the turnaround.”
“Despite a revised passenger count, we wanted the 3 guests at Brig. Lysias Augusto Rodrigues Airport to enjoy herb chicken with a quinoa salad without a complicated cabin service. This experience of airport catering gave us a useful reference for managing meal organisation on another departure. The Galley Girls used a readable packing list for the salads, which helped when two colleagues checked the order together. Keeping the desserts identifiable helped the colleague taking over service understand the order without another long explanation.”
Price at Carolina tracks the dishes chosen. A late change in passengers is easy to absorb when the menu is built from shareable platters, which scale more simply than individual hot plates.
Waiting on the ground is exactly when a late order helps. Call or email, 24/7, and we rebuild the lead time around the new departure, with fresh cold platters rather than a hot dish that has to wait.
Brazilian customs can ask about fresh and animal-origin foods. Our menus at Carolina are local, so they cause fewer questions than a tray from abroad; check the rules with your handling agent when the tail is international.
Bringing food is possible, but a return leg ordered here is cleaner for allergens and labels. We pack it separately and mark it with the return flight number and seats.
No, and that helps on a short repositioning leg: nothing is bundled, so you order only what is flown. A Carolina empty leg often needs just crew meals.
Tail, pax and diets — a flight attendant takes it from there, day or night.
