Catering to your aircraft in Cabo Frio.
Cabo Frio is a weekend coast: owners flying down, charters for sailing and diving, and a quiet midweek. We build the catering for your crew around that rhythm.
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.
Cabo Frio sits on the Rio de Janeiro coast, known for its beaches, salt production and fishing, and that shapes a private jet menu built on the local specialities of Rio de Janeiro: grilled fish, shrimp, tropical fruit and the moqueca tradition of coastal Brazil. Each dish is planned for how it travels in a galley, which means private jet platters for cold courses, gourmet inflight meals for hot service and private jet snacks for the leg back. An inflight menu for SBCB reflects the season, because private jet food from the sea changes with the catch. Dishes for the Rio de Janeiro region are listed by service style, so you know what goes in the oven and what stays chilled.
Private jet food at Cabo Frio starts with the Atlantic: fresh fish, shrimp, lobster in season and the fruit that comes up from the Rio de Janeiro interior. We build a private jet menu that respects what a galley can do, with private jet platters served cold, gourmet inflight meals finished in the oven and private jet snacks for the cabin. The local specialities of the Rio de Janeiro coast, from moqueca to pao de queijo, are adapted so they keep their texture in an inflight menu. Tell us your headcount and the aircraft and we write the rest.
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.
Cabo Frio is a resort town between lagoon and Atlantic, and the flights into SBCB reflect it: owners arriving for the weekend, charters for sailing and diving, the occasional delegation. Private jet catering for those trips is built by former VIP flight attendants, packed for the galley you actually have and handed over through your handling agent. We cover inflight catering, in-flight catering and aviation catering for business aviation catering clients, executive jet catering programmes and diplomatic flight catering, with cabin crew meals on request.
Business jet catering at Cabo Frio is usually a weekend brief: corporate jet catering for owners arriving in a light jet, VIP flight catering for a small party, or charter flight catering for sailing guests. Luxury inflight catering here means fresh fish, shrimp and fruit, with a private jet chef writing a bespoke menu around your galley. We tell you what finishes in the oven and what stays chilled.
Government flight catering at Cabo Frio is rare but real: official visits, delegations and security-sensitive stops. Head of state flight catering is cleared by protocol before anything is cooked, and VIP aviation catering for a state visit aircraft catering order is packed, sealed and logged by a named team. For a state visit, the team stays small and the labels carry no names.
On the Rio de Janeiro coast the allergen to watch is shellfish, which sits next to almost every fish dish, followed by cassava and brazil-nut sauces. Kosher, halal, vegan, gluten free and allergen free special meals are cooked on a separate board and packed in a separate box, marked by seat. Kids meals are simple and unsauced, and the same procedure applies to every request.
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.
At SBCB, crew meals are not assumed: you ask, we cook, we invoice. Flight crew meals come boxed or plated, pilot meals and cockpit meals are packed for the flight deck, and crew catering for a long turn includes crew meal boxes. We prepare different meals for pilots on request, labelled by seat.
FBO catering at Cabo Frio reaches the aircraft through your FBO or handling agent. Catering delivery to the FBO is the usual route, and ground handling catering is coordinated with the general aviation terminal. Give the tail and the slot and the handling agent catering is arranged.
At SBCB the aircraft decides the handover. A light jet takes catering by hand through the main door, while a larger cabin may need a high loader and a different door, so tell us the type. For heavier orders we plan galley catering around the aircraft and its galley, with airside catering delivery coordinated with your handling agent and aircraft provisioning marked per compartment.
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.
SBCB is a coastal field on the Rio de Janeiro shoreline and works as a small business aviation hub for the lakes and beaches around Cabo Frio, with traffic that peaks at weekends and holidays. Airport catering is arranged with the FBO, and the same FBO services and ground handling services cover fuel, parking and the walk to the apron. General aviation here is mostly light and midsize jets, so orders are small and the galley is the limit.
The season at SBCB shapes the order. High summer brings owners and sailing charters, so inflight catering and in-flight catering lean light, fresh and mostly cold, while the quiet midweek is crew-only. Aviation catering and business aviation catering for executive jet catering clients are handled as one order, with diplomatic flight catering and cabin crew meals added on request. Crew meals are requested and invoiced like any other line. As a business aviation hub it stays modest, which keeps the handover simple.
Brazilian customs restrict fresh meat, dairy and produce brought in from abroad, and food carried in can be held at inspection. Cooking in-country avoids the issue, which is why most crews order locally for SBCB. Your handling agent and the FBO services desk can confirm what clears on arrival, and ground handling services at the terminal sort the rest.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 2 guest order at CFB called for excess complexity: just a selection of petits fours and sandwiches and sensible planning for several individual meal preferences. We changed the quantities of sauces, and The Galley Girls reflected the request in the final packing list. The side dishes remained as originally requested, which was reassuring when we checked the latest version with operations. I want an inflight catering company to understand galley preparation, and this order gave us a useful starting point.”
“Service planning came first at Cabo Frio Airport, with 6 passengers choosing a breakfast basket with individual preserves and a late menu amendment influencing our preparation. The Galley Girls gave us an update on the side dishes before the handover, which helped us organise the cabin checks. Knowing where the sauces were packed meant the crew could begin the relevant checks as soon as the order arrived. When comparing inflight catering companies, I would look closely at meal organisation after this experience.”
“The cabin briefing at SBCB included 5 passenger meals, a request for grilled salmon with a lemon dressing, and instructions addressing a changing departure schedule. Instead of asking us to improvise, The Galley Girls explained how the sandwiches could be arranged during service. The order made in-flight catering services feel manageable because the written menu details had been considered beforehand. We could finish the salads as each guest was ready, rather than laying everything out at once.”
Cost is set by the menu you build. For an empty cabin into Cabo Frio, one or two crew meals and some snacks keep it modest; adding a guest-grade tasting menu raises it. We quote before the slot.
A government flight into SBCB follows the aircraft's protocol, so the lead time is really about clearance and the dietary brief. Send what you know early, and a named team packs and labels everything. Late changes are handled.
Customs matters when you carry food in, less when it is bought and prepared locally. For a tight SBCB slot, we keep everything domestic and sealed, so nothing waits on inspection.
Carried food can be held at customs, so most crews order locally. Our packing follows your galley, from a one-oven light jet to a full cabin with a chiller, and we label by seat.
No, a private jet charter does not carry catering with it. For a late or dawn departure at SBCB, you add the order separately and we pack to the slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
