Catering to your aircraft in Carauari.
Carauari is a river airport in Amazonas, and every meal for a flight out of SWCA is cooked and packed for a small galley. We deal with the crew: you, the handling agent and 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.
Carauari is a river town on the Juruá, in Amazonas, and its private jet menu comes from the water and the forest around it. Local specialities here are tambaqui, pirarucu, jaraqui, tucunaré, cupuaçu, açaí and Brazil nut, and each one has its own galley logic.
For an inflight menu, pirarucu works as a clean white fillet that holds in an oven tray, while tambaqui ribs are rich and best kept to a sauce-apart service. Private jet food built on farinha, tapioca and tucupi stays simple to re-plate. Private jet platters of tropical fruit, gourmet inflight meals of river fish with rice and vegetables, and private jet snacks such as Brazil nut and cassava crisps are packed so the crew only has to plate. Cupuaçu and açaí travel chilled, in sealed pots.
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.
If you are planning a leg into Carauari (SWCA / CAF), start with the season: the Juruá rises and falls by several metres, and the menu follows what the river and the forest give that month. Our private jet catering is cooked by former VIP flight attendants, who pack for the galley in front of them. In-flight catering for executive jet catering requests, diplomatic flight catering and cabin crew meals all follow the same route: your handling agent receives it at the terminal and it goes to the aircraft.
A business jet catering order for Carauari is usually a small party flying out of SWCA in a light jet or turboprop. Corporate jet catering means a menu sized for the galley, and charter flight catering follows the slot. VIP flight catering and luxury inflight catering use tambaqui, pirarucu and tropical fruit, and the private jet chef writes a bespoke menu around what the passengers like.
When an official party flies into SWCA, government flight catering is handled by a small named team. Head of state flight catering and VIP aviation catering go through protocol, and state visit aircraft catering is packed sealed and labelled by seat, with nothing left to chance on the apron.
Special meals at Carauari are handled as a procedure, not a label. River fish and nuts are everywhere in the local cuisine, so allergen free, gluten free and vegan requests are cooked on a separate board and packed in a sealed box with the seat number. Kosher, halal and kids meals are ordered ahead with the rest of the trip, and cassava and tapioca give a natural base for gluten free plates.
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 the crew, we offer crew meals on request, invoiced with the order. Flight crew meals, pilot meals and cockpit meals travel in crew meal boxes marked CREW, and crew catering can include different meals for pilots as the operator's policy asks. Nobody opens the wrong tray.
FBO catering at Carauari is delivered to the FBO or the general aviation terminal and passed to your handling agent. Catering delivery to the FBO, ground handling catering and handling agent catering are coordinated ahead, so the trays reach the aircraft through the access your agent controls.
Aircraft that use SWCA are usually turboprops and light to midsize jets, so galley catering is packed to be carried up the stairs, not lifted by a high loader. Airside catering delivery is agreed with your handling agent, and aircraft provisioning follows the galley you describe: the one oven, the drawer, the space under the seats.
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.
Carauari Airport is a regional field in Amazonas, with airport catering suited to general aviation. FBO services and ground handling services are modest, and the town depends on the airfield for people, medicine and freight.
Business aviation hub is not what Carauari is, but charter and executive flights use it. Inflight catering, in-flight catering and aviation catering for these flights stay small and exact. Business aviation catering and executive jet catering are packed for light aircraft, diplomatic flight catering is rare and discreet, and cabin crew meals are ordered with the trip.
Brazil applies food import rules to arriving aircraft, and customs may stop fresh meat, dairy and plant material. Cooking from Brazilian produce in Amazonas keeps the outbound leg clear of import questions.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at CAF, the next request was avocado toast components and breakfast fruit for 9 guests, with a family lunch request to work around. I gave The Galley Girls our storage brief and asked for the snack boxes to arrive in individual containers. We placed the main courses in their planned storage area without first having to reorganise all the catering boxes. My main takeaway from this airline catering order was the practical approach to packing arrangement.”
“The cabin briefing at Carauari Airport included 7 passenger meals, a request for a selection of petits fours and sandwiches, and instructions addressing different crew meal preferences. I needed the salads checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the sauces was easy to spot, and we could brief the rest of the team quickly. I would discuss crew meals with them again, especially when written menu details needs careful coordination.”
“Keeping the galley organised at SWCA meant planning roasted chicken and seasonal vegetables for 3 guests with a small galley worktop in mind. The fruit plates supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. For FBO catering, that attention to cabin service sequence made the order noticeably easier to manage. I found the sandwiches without searching through every box, a small detail that mattered during the final cabin checks.”
The cost depends on what has to be bought and how it is kept separate. A sealed allergen free meal marked with a seat number is worked out line by line, and the quote arrives by email or after a call.
The order is simple when you choose from what the Juruá offers that month. Local fish, fruit and nuts are what the kitchen works with, and a late change in plan is handled with the same menu.
Brazilian customs can stop fresh produce and animal products arriving from other countries. Because the menu is built from what is bought locally, the outbound leg from Carauari carries no customs question.
It depends on who is allowed on the apron. Your handling agent controls access, so food you carry needs their agreement; ours is coordinated with them in advance.
Not as standard. Catering is a separate request, and a headcount change before departure is handled at any hour, 24/7.
Tail, pax and diets — a flight attendant takes it from there, day or night.
