Catering to your aircraft in São Paulo.
Campo de Marte is an urban airfield where afternoon storms and a tight apron shape every departure. We cook, pack and label private jet catering for the galley you have, and hand it over through your 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.
Campo de Marte is in the middle of São Paulo, and the private jet menu that comes out of this city reflects it. Local specialities of the São Paulo region include pão de queijo, pastel, mortadella on a roll, feijoada on a Saturday and the sweet finish of brigadeiro. Private jet food built on them is familiar, warm and very Brazilian, with each dish packed for the galley it will meet.
The inflight menu in São Paulo can pull from Italian, Japanese and Lebanese kitchens that the city has absorbed for generations. Private jet platters of antipasti, sushi or esfiha travel well cold; gourmet inflight meals such as risotto, picanha or moqueca finish in the oven. Private jet snacks from São Paulo include roasted nuts, fruit and small sweets. These local specialities are what make a private jet menu from here worth reading.
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.
Rain rolls over São Paulo in the afternoon and the apron at Campo de Marte gets busy before it does. Private jet catering at SBMT starts from the aircraft you fly: a Phenom, a Citation, a King Air, sometimes a helicopter with a single cooler. We write the order as flight attendants, so inflight catering and in-flight catering come marked by seat, with sauces apart. Aviation catering for business aviation catering clients, executive jet catering, diplomatic flight catering and cabin crew meals are all handled by phone and email, 24/7.
A typical business jet catering order at SBMT is a morning or afternoon hop with four to eight passengers in a Phenom, Citation or similar. Corporate jet catering here means a cold platter, a hot main for the oven, a private jet chef's touch with a São Paulo twist and a bespoke menu marked by seat. VIP flight catering and charter flight catering follow the same system, and luxury inflight catering is simply a longer list of dishes.
Government flight catering from Campo de Marte is cleared by protocol before anything is cooked. Head of state flight catering and state visit aircraft catering follow a named-team procedure with traceable ingredients and quiet handover. VIP aviation catering is discreet by design: no names on labels, only seat numbers.
São Paulo is one of the most varied food cities in the Americas, which helps with special meals: a large Jewish community for kosher, a long-established Lebanese and Syrian community for halal, and a strong vegan scene. Gluten free and allergen free orders matter more here than in many places because of cheese bread, farofa, wheat flour and shared fryers, so we plan each dish separately, mark it by seat and keep kids meals apart from adult trays.
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 flying out of Campo de Marte, crew meals are an item you add to the order, billed with everything else. Flight crew meals and crew catering arrive in labelled crew meal boxes, separate from guest trays. Pilot meals and cockpit meals are easy to eat in the seat, and different meals for pilots can be requested so captain and first officer do not share a dish.
SBMT's general aviation terminal is small, so catering delivery to the FBO is easy to coordinate. We work with your handling agent on FBO catering, ground handling catering and handling agent catering, and hand the order to the crew at the aircraft.
Campo de Marte handles light and midsize aircraft, so galley catering is usually a cooler, a few boxes and a tray set rather than a full high loader run. For larger cabins that do use the field, airside catering delivery is arranged with your handling agent, and aircraft provisioning follows the cabin door height and the galley layout. Name the aircraft and we size the boxes to its galley.
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.
Campo de Marte is São Paulo's downtown airfield for general aviation, helicopters and light business jets, set at 2,371 ft inside the city. Airport catering here follows the aircraft: small galleys, short sectors, a cooler instead of a cart. FBO services and ground handling services on the field are scaled the same way, so the order is built around what one handling agent can walk to the apron.
Campo de Marte works as a business aviation hub for São Paulo executives who prefer a city runway to a long road transfer. Inflight catering and in-flight catering for light jets are the daily norm; aviation catering and business aviation catering follow the same short brief, and executive jet catering is a longer menu on the same boxes. Diplomatic flight catering and cabin crew meals carry the same seat-number labelling, and crew meals are added on request, billed like the rest. Afternoon storms and ground handling services decide when the apron is workable.
Brazilian customs are strict about animal and plant products arriving on board, so food from an inbound leg is often held back. For SBMT that means meals made in São Paulo, sealed and labelled, and a clear handover through the FBO services desk and your ground handling services contact.
Average rating from the cabin crew and pilots we cater for.
“My order at SBMT covered mini sandwiches and individual desserts for 6 guests, with a practical service plan needed because of a family lunch request. My main takeaway from this inflight catering order was the practical approach to portion planning. The side dishes came from The Galley Girls in separate meal boxes, with a packing list that matched the contents. I could hand the fruit plates to a colleague with a short explanation instead of unpacking the whole order.”
“Between cabin checks at RTE, I coordinated beef fillet with roasted potatoes for 4 guests and explained our concerns about a changing departure schedule. For our team, the strongest part of their in-flight catering was how they handled cabin service sequence. The canapés from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the salads properly before the passengers were ready for the next part of the service.”
“Menu approval at Campo de Marte Airport covered a seafood starter and warm vegetable sides for 12 guests, leaving us to organise the service around several individual meal preferences. Our request to The Galley Girls focused on the breakfast portions, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the starters listed separately when checking how much space the complete order would require. Our brief for vip inflight catering was met with a sensible plan for written menu details.”
Cost depends on the dishes, the number of covers and whether the crew needs extra meals. For SBMT, a duty day that stretches because of weather or slot changes is common, so many orders add crew meals. Ask us for a quote with your menu and we will price it line by line.
São Paulo has a deep supply of ingredients, so most menus do not depend on import. Brazilian customs rules on animal and plant products explain why we source locally for SBMT. Last-minute orders are handled, and we confirm by phone or email.
Brazilian customs look closely at fresh animal and plant products arriving on board. If your next leg returns to São Paulo, we pack the return meals now so they are Brazilian-origin, labelled and easy to declare.
You can, but fresh meat, dairy and produce arriving from abroad may be inspected or removed at customs. With an empty cabin repositioning to Campo de Marte, it is simpler to order crew meals from us and keep the galley free of anything you would have to declare.
No, it is ordered and invoiced separately. For official parties departing São Paulo, we handle confidentiality and discretion and keep the paperwork distinct from the private jet charter agreement.
Tail, pax and diets — a flight attendant takes it from there, day or night.
