Catering to your aircraft in Pirassununga.
At Campo Fontenelle, a military field on the São Paulo plateau, a business jet is an occasional guest. We pack the galley for Pirassununga arrivals and hand it over at 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.
Pirassununga lies in the interior of São Paulo, farming and coffee country, and the private jet menu for SBYS leans on it. Our inflight menu starts with pão de queijo, cheese from Minas that travels well in a drawer, and fruit sliced in the galley, not before. The private jet food that works best here is simple and local: a coffee-grown region means good coffee, and we pack it so it holds. Local specialities like coxinha, feijoada in a sealed pot and doce de leite desserts go out as private jet platters, gourmet inflight meals and private jet snacks, each with its own service label for the galley you actually have.
For São Paulo state flights out of Pirassununga, the private jet menu is a short list built from the interior kitchen: pão de queijo, grilled picanha cut for service, rice and beans for crew, and tropical fruit. The inflight menu keeps hot items sealed and cold items chilled, so the cabin crew re-plates rather than cooks. Private jet food in this region is about warmth and generosity, and the local specialities of São Paulo state reach the apron as private jet platters, gourmet inflight meals and private jet snacks, packed with the sauce apart.
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.
Campo Fontenelle sits on the plateau of interior São Paulo state, a military field at Pirassununga that sees business aircraft only on request. Private jet catering here is built around what the handling agent can reach on the ramp, and whatever crosses the apron has to survive a galley with no room to spare. In-flight catering and inflight catering orders for SBYS usually start with the headcount and the tail, then the dietary cards. We also supply aviation catering, business aviation catering, executive jet catering and diplomatic flight catering for visiting delegations, and cabin crew meals boxed separately.
Executives landing at Pirassununga want something simple and right. Our private jet chef builds a bespoke menu, from business jet catering for a quick turn to corporate jet catering for a full day. VIP flight catering and charter flight catering are boxed by seat, and luxury inflight catering uses what the galley can hold.
When an official delegation uses SBYS, the order passes through the protocol office first. Government flight catering, head of state flight catering and state visit aircraft catering are cooked after clearance, and VIP aviation catering stays low-profile at the apron.
Interior São Paulo kitchens lean on cheese, wheat and pork, so the allergen map at Pirassununga starts with those three. 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 ride in their own bag, and every card goes to the FBO with the order.
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 Campo Fontenelle, crew meals are something you ask for when you book the trip, and they appear on the invoice as their own line. Flight crew meals, pilot meals and cockpit meals are packed to be eaten one-handed, and crew catering is boxed separately. Crew meal boxes carry no passenger labels, and we prepare different meals for pilots when policy asks. Cabin crew meals ride with the passenger order but in their own bag.
FBO catering at SBYS is handed over at the general aviation terminal or to your handling agent, who opens the airside door. Catering delivery to the FBO is coordinated with ground handling catering, and handling agent catering arrives labelled and sealed.
A high loader is rarely needed at SBYS, where most arrivals are light and midsize jets with a low-sill door. For galley catering on a larger cabin, airside catering delivery is agreed with the handling agent, and aircraft provisioning follows the door height and the galley layout of the type.
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.
SBYS serves a military academy and the surrounding agricultural region. For general aviation, airport catering follows the access rules of an air force field, with FBO services and ground handling services arranged ahead through the handling agent.
The field is a niche business aviation hub. Inflight catering, in-flight catering and aviation catering are routine requests; business aviation catering and executive jet catering suit private arrivals, diplomatic flight catering suits official visits, and cabin crew meals complete the order. Ground handling services on the apron are booked with the same call, and crew meals travel in their own box.
Brazil applies its own sanitary and customs rules to food on board, and at a military field the handling agent also controls airside access. Ground handling services at SBYS run to those rules, so plan catering with both in mind.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at SBYS, I coordinated a selection of petits fours and sandwiches for 3 guests and explained our concerns about a small galley worktop. Instead of asking us to improvise, The Galley Girls explained how the snack boxes could be arranged during service. It made a difference to have the starters ready without cluttering the galley work area during preparation. With business jet catering, careful attention to storage requirements matters as much to our crew as the menu itself.”
“Rather than an elaborate service at Campo Fontenelle, our 6 guests wanted a breakfast basket with individual preserves, organised sensibly around a small galley worktop. The Galley Girls grouped the fruit plates by service, which was more useful to us than simply receiving a list of dishes. We left the breakfast portions stored until needed, which kept the first service manageable and reduced unnecessary handling. Our brief for business aviation catering was met with a sensible plan for meal organisation.”
“Working around a family lunch request at Campo Fontenelle, I asked for avocado toast components and breakfast fruit in portions appropriate for our 7 passengers. I gave The Galley Girls our storage brief and asked for the sandwiches to arrive in divided catering boxes. This experience of jet catering gave us a useful reference for managing galley preparation on another departure. Separating the sauces from the first service items helped us avoid opening boxes we did not yet need.”
Each restriction, whether allergen, halal, vegan or child, is a line on the order. We quote the whole private jet catering order for Campo Fontenelle, then adjust the lines you change.
Ask for a regional item such as goiabada cheese or cafezinho and the lead time is settled with the kitchen, not by a fixed rule. We take last-minute requests, 24/7.
Brazil restricts certain meat and dairy imports; local catering sidesteps that. The dry months from May to September give steadier flying weather, while customs rules stay the same all year.
Outside food is permitted in the cabin, yet Campo Fontenelle has controlled access, and the handling agent decides what crosses to the apron. Our orders come with paperwork so the handover is routine.
Food is separate from the private jet charter and billed on its own. When a passenger drops off or joins late, we adjust the portions, and last-minute orders are handled.
Tail, pax and diets — a flight attendant takes it from there, day or night.
