Catering to your aircraft in Campo Grande.
Campo Grande is a working agribusiness field at 1,833 ft, with Pantanal visitors in the dry months. Our crew-run kitchen packs for the galley you have and delivers to 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.
Mato Grosso do Sul eats from the Pantanal and from the cattle ranch. A private jet menu out of Campo Grande starts with pintado and pacu from the rivers, grilled or baked and plated cold or finished in the oven. Beef is the other pillar: picanha, fraldinha and costela, cut by passenger and packed with the sauce apart.
Local specialities travel well when you plan the finish: sobá, the noodle soup of Campo Grande, arrives with broth sealed apart; chipa and sopa paraguaia come ready for the oven; pequi and guavira bring a regional note to an inflight menu. Private jet food from SBCG leans on {Region} produce: mandioca, rice with carreteiro, tropical fruit. Private jet platters of cold cuts, cheeses and fruit round out a short sector, gourmet inflight meals cover the longer legs, and private jet snacks handle the quick turnarounds.
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 Grande sits at 1,833 ft on the Mato Grosso do Sul plateau, where cattle, soy and Pantanal trips fill the apron with turboprops and business jets. Private jet catering at SBCG is built for that mix: regional beef, river fish and a galley that rarely has more than one oven. Inflight catering, in-flight catering and aviation catering orders reach the FBO or your handling agent. Business aviation catering and executive jet catering for agribusiness trips, diplomatic flight catering for official visits, cabin crew meals for the rotation: ordered by tail and slot.
Business jet catering and corporate jet catering at SBCG usually mean ranch owners, grain traders and executives heading out of Mato Grosso do Sul. VIP flight catering and charter flight catering follow the same brief: a short menu, a private jet chef who knows the oven, and luxury inflight catering with local beef or pintado. A bespoke menu is written per tail.
When an official aircraft lands at SBCG, government flight catering is arranged through the protocol office. Head of state flight catering and VIP aviation catering use a small named team, and state visit aircraft catering is delivered airside without fuss.
At Campo Grande the allergen risk hides in the local larder: cassava flour, cheese bread, peanut in pé de moleque and fish stock in the soups. Kosher, halal, vegan, gluten free, allergen free, special meals and kids meals are each cooked and packed in their own box, marked by seat, so a pintado dish never travels beside a fish-free tray.
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 SBCG, crew meals and flight crew meals cover the rotation that waits on the ground. Pilot meals can be two different dishes when policy asks. Crew catering comes as crew meal boxes, cockpit meals are packed to eat in the seat, and different meals for pilots are labelled by role. Cabin crew meals are listed on request, billed with the order.
FBO catering at Campo Grande means a handover at the general aviation terminal or at the aircraft, through your handling agent. Catering delivery to the FBO is coordinated with ground handling catering, and handling agent catering keeps airside access simple.
Business jets and turboprops at SBCG rarely need more than a standard cart, but larger aircraft on charter do. Galley catering is packed to the type: door height, trolley or loose boxes, one oven or two. Airside catering delivery goes through your handling agent to the aircraft, and aircraft provisioning is confirmed against the tail before we cook.
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 Grande Airport serves the capital of Mato Grosso do Sul, a hub for agribusiness and gateway to the Pantanal. Airport catering for business flights is a steady part of the traffic, with general aviation using the terminal and apron daily.
Business aviation at CGR is shaped by agribusiness and ecotourism. Inflight catering and in-flight catering follow the season, aviation catering and business aviation catering serve corporate flights, executive jet catering suits small cabins, diplomatic flight catering covers official arrivals and cabin crew meals complete the rotation. FBO services and ground handling services sit alongside the general aviation ramp of this business aviation hub.
Brazilian customs and Anvisa health rules limit the entry of fresh meat, dairy, plants and some fruit on international flights. Food loaded at Campo Grande is produced locally and sealed, which keeps inspection straightforward for outbound legs.
Average rating from the cabin crew and pilots we cater for.
“What impressed me at CGR was how a request for vegetarian wraps and colourful salads was handled despite a tight boarding window. The confirmation from The Galley Girls showed the salads clearly enough for us to check the planned service quantities. For our team, the strongest part of their private jet catering menu was how they handled cabin service sequence. We also checked the snack boxes before approval, which helped avoid a second round of questions later in the preparation.”
“My order at Campo Grande Airport covered vegetable tartlets and a dessert selection for 11 guests, with a practical service plan needed because of a changing departure schedule. This experience of private aviation catering gave us a useful reference for managing storage requirements on another departure. After a final adjustment to the snack boxes, The Galley Girls gave us one revised order summary to work from. The note about the side dishes was easy to spot, and we could brief the rest of the team quickly.”
“An order of roasted vegetable bowls with separate dressings for 4 people at SBCG had to be organised around a short ground stop. The galley preparation stood out more than any sales pitch about business jet catering. I wanted clear identification on the starters; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the sauces at a glance instead of lifting lids just to establish what belonged to each service.”
Start from the menu: fish, beef, platters or snacks. Each carries its own cost, and Campo Grande products like pintado are seasonal in availability. Your quote lists every line, billed like any other order.
Rains and dry-season heat both change when flights leave. The lead time that matters is the one against your confirmed slot; we cook against it and move with you if it changes. Last-minute requests are accepted.
Your handling agent controls airside access at Campo Grande, so every delivery is coordinated through them. Customs in Brazil restrict some imports of meat, dairy and plants, so we cook locally and avoid anything that cannot stay on board.
Yes for sealed personal items, with customs risk on anything fresh. When the manifest shifts at Campo Grande, the better answer is a revised order, adjusted portion by portion.
Catering stays outside the charter price. A long ground wait at SBCG changes what you order, not how it is billed: one request, one separate invoice.
Tail, pax and diets — a flight attendant takes it from there, day or night.
