Catering to your aircraft in Parauapebas.
SBCJ is busy at dawn and quiet by evening, so catering at Carajás follows the shift. Our team builds food in Pará, packs it for your galley and passes it to your handling agent.
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.
Pará cooks with the Amazon on the plate, and a private jet menu for Carajás can draw on it without leaving the galley's limits. Tucupi, the yellow broth pressed from cassava, and jambu, the leaf that numbs the lip, anchor the classic pato no tucupi; we adapt it into a hot dish that travels with its broth in a separate pot. Tambaqui and pirarucu from the rivers become grilled fillets for an inflight menu, and açaí, served in Pará as a savoury accompaniment to fish rather than a dessert, appears as a cold bowl. Cupuaçu and Brazil nuts fill the private jet snacks. These local specialities make private jet food in Parauapebas feel like the region instead of a generic tray. Private jet platters of tropical fruit and cold cuts from Pará sit beside gourmet inflight meals built for the galley of your aircraft.
What travels well out of Pará? Plenty. For a private jet menu at Carajás we lean on river fish, because tambaqui grills cleanly and re-plates without drama, and on the cassava family: farinha, tapioca crepes, and the tucupi broth that is kept sealed apart until service. Maniçoba, a long-cooked leaf stew, is a heavier dish we reserve for crews who ask for something local. The inflight menu finishes with cupuaçu mousse or Brazil nut brittle. Private jet food from Pará is mostly about freshness of the fruit, so we build private jet platters around cashew fruit, mango and passion fruit, and gourmet inflight meals around grilled river fish. Private jet snacks are nuts, tapioca bites and fruit leather. All of it is local specialities, sourced in Pará and packed for the galley.
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.
Carajás sits high on a forested plateau in southeastern Pará, and nearly every business aviation arrival here is tied to the mining operations around Parauapebas. Private jet catering at SBCJ is written around that rhythm: rotations in before dawn, crews who wait on the ramp, and galleys that need food built for a turboprop or a midsize jet. We cook and pack it, you finish it in your own galley. Inflight catering, in-flight catering and aviation catering orders for CKS all start with the aircraft type, and business aviation catering for the Pará corridor follows the same logic. Executive jet catering and diplomatic flight catering requests are handled the same way, and cabin crew meals come with the order when you ask for them.
Business jet catering at Carajás is shaped by who flies in: mining executives, contractors and charter groups for Parauapebas. Corporate jet catering and VIP flight catering here lean on a short, confident menu. A private jet chef builds a bespoke menu around the aircraft's galley, and charter flight catering and luxury inflight catering use the same method.
When an official party flies into SBCJ, the menu is cleared by protocol first. Government flight catering and head of state flight catering use a named team and sealed packaging. VIP aviation catering and state visit aircraft catering are about discretion, not display.
Special meals at Carajás are handled as a procedure built around Pará cooking, where the main allergen risks sit in Brazil nuts, cashew, shellfish and fish stocks, and where cassava flour is naturally gluten free. Kosher and halal requests are confirmed before cooking starts, vegan meals avoid honey and fish broth, and gluten free plates lean on tapioca and cassava. Allergen free and kids meals are packed apart from other trays and marked by seat number.
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.
A rotation into SBCJ often means a crew that eats on the ground and again in the air. Crew meals are added to the order on request and billed with the rest. Flight crew meals, pilot meals and cockpit meals are packed in crew meal boxes, with different meals for pilots when policy requires; crew catering is labelled CREW.
Carajás has a small general aviation terminal, and that is where FBO catering changes hands: the boxes go from the van to your crew at the door, not at the road. Catering delivery to the FBO is arranged with your handling agent, who opens the ramp gate and walks the order to the aircraft. Ground handling catering at SBCJ is a short walk across the apron, so tell us the tail and the cabin door and one contact follows the order through. Handling agent catering here also means one name to ask if the slot shifts, day or night.
At Carajás, the tail you fly in sets how galley catering gets up the stairs and into the cabin. On a turboprop or a midsize jet, aircraft provisioning is carried to the stair by hand; a larger business jet or a charter airliner that needs a high loader means airside catering delivery is coordinated with your handling agent in advance. The plateau runway sees heavy mining traffic, so tell us the tail and the cabin door height and we pack to the galley you actually have.
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.
Carajás Airport serves the mining region around Parauapebas in Pará, and airport catering here supports a steady stream of general aviation flights. FBO services and ground handling services run to the operations of the plateau.
The business aviation hub at Carajás runs on shifts. Inflight catering and in-flight catering support crews, aviation catering and business aviation catering fit the aircraft, executive jet catering suits the larger cabins, and diplomatic flight catering and cabin crew meals are handled on request.
Customs in Brazil inspect food coming off foreign flights, and SBCJ is no exception. Local sourcing in Pará keeps catering clear, and any foreign leftovers are removed by your handling agent.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at SBCJ, the next request was prawn salad and small fruit plates for 2 guests, with a small galley worktop to work around. For our team, the strongest part of their in flight catering was how they handled cabin service sequence. The Galley Girls talked through the quantities of snack boxes with us before confirmation, rather than leaving us to guess the portions. There was enough information about the starters to brief the crew without making assumptions about what had been ordered.”
“My order at CKS covered mushroom risotto and a green salad for 4 guests, with a practical service plan needed because of a family lunch request. We changed the quantities of breakfast portions, and The Galley Girls reflected the request in the final packing list. The note about the main courses was easy to spot, and we could brief the rest of the team quickly. The order made inflight catering services feel manageable because the storage requirements had been considered beforehand.”
“One detail shaped our order at Carajás Airport: a family lunch request, alongside a request for a selection of petits fours and sandwiches for 9 passengers. The Galley Girls confirmed the handover contact and identified the canapés, making the catering delivery easier for our team to track. The sandwiches went straight to the right colleague instead of circulating between several people during the turnaround. I want an inflight catering company to understand packing arrangement, and this order gave us a useful starting point.”
Cost follows the plan, not the airport. At SBCJ a morning departure with a long turnaround might mean tapioca breakfast and hot fish, while a night slot suggests cold platters. How much private jet catering costs depends on which of these you book, plus the seat count; the quote reaches you by email or phone, any hour.
Ask yourself what the galley holds. At SBCJ the aircraft type, not the airport, sets the practical lead time: an empty galley takes a cold menu, a full one takes hot dishes. Pará fruit and fish are easy to source in season, and last-minute orders are handled any hour.
Import food is the risk, not the departure hour. At SBCJ, night or morning, customs checks what was loaded abroad, and fresh items often cannot stay. Catering ordered here is sourced in Brazil and delivered to your FBO, so it clears without trouble.
Nothing stops you bringing food, but two services on a long leg from Carajás ask for planning. We build the menu as two packs, one chilled and one finished in the oven, each labelled. Carried-in food stays an extra, not the plan.
With a charter into SBCJ, the operator handles the flight and you handle the food. Order catering with us as its own line; a special-meal request such as kosher or child meals is confirmed before cooking starts.
Tail, pax and diets — a flight attendant takes it from there, day or night.
