Catering to your aircraft in Caravelas.
Few aircraft use CRQ in a day, which means every order here is cooked for one tail. Fish from the Bahia coast, fruit by the seat, crew boxes on request, all delivered to your FBO or 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.
Caravelas belongs to the Costa das Baleias, the stretch of Bahia that faces the Abrolhos archipelago, and the private jet menu here comes from that water. The inflight menu leans on moqueca baiana, a fish stew built on dendê palm oil and coconut milk, which travels well when the sauce is packed apart and the rice is plated cold or finished in the oven. Private jet food from this coast also means shrimp, grilled fish with farofa, and tapioca crepes filled with coconut and cheese.
Local specialities are chosen for what survives a galley: moqueca, coconut-based sauces in their own pots, tropical fruit cut for the seat count. For private jet platters we build around seafood and fresh papaya, mango and cashew fruit, and for private jet snacks we pack cheese bread, pastel, and coconut sweets. Gourmet inflight meals from Bahia carry the flavour of the region without needing a kitchen on board. Everything is described to you by cold, oven or sauce-apart handling before it is cooked.
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.
A small coastal strip in southern Bahia, CRQ sees few movements, so private jet catering is built to order rather than pulled from stock. Inflight catering and in-flight catering for Caravelas lean on the fish and coconut cooking of the region. We handle aviation catering and business aviation catering for owners, brokers and flight departments, with executive jet catering, diplomatic flight catering and cabin crew meals ordered and invoiced like any other line.
Corporate jet catering for Caravelas starts with the seat count and the galley, then a private jet chef builds a bespoke menu from what the coast offers. Business jet catering, VIP flight catering and charter flight catering all use the same procedure, and luxury inflight catering means careful plating, not extra items.
Government flight catering at Caravelas is run quietly: a named contact, a menu cleared before cooking, and delivery at the aircraft. Head of state flight catering and VIP aviation catering follow protocol, and state visit aircraft catering is traced from kitchen to door.
Special meals at Caravelas are handled as a procedure, not a label. Dendê oil, coconut, shellfish and cassava flour appear in much of Bahian cooking, so allergen free and gluten free requests are separated at the cooking stage, with a distinct container and seat number on the lid. Vegan and kosher requests, halal meals and kids meals are built from fruit, rice, beans and grilled vegetables, which the local pantry supplies well. Tell us the restriction and the seat, and we write the dish around it.
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.
Ask for crew meals when you order and they arrive in their own boxes. Flight crew meals, pilot meals and cockpit meals are built for a short turn on the ground at CRQ. Crew catering is on request and invoiced, crew meal boxes stay apart from the passenger service, and different meals for pilots are prepared as separate dishes.
FBO catering at Caravelas means the order is handed over at the FBO or to your handling agent, then carried to the aircraft. Catering delivery to the FBO is arranged on your slot; the general aviation terminal is where the handover happens. Ground handling catering and handling agent catering are coordinated from one call.
Caravelas is a small coastal field, and light and midsize jets are the usual visitors, so galley catering is packed in trays and boxes sized to your drawers rather than to a large cart. If a bigger aircraft is planned, say so with the type: airside catering delivery then depends on the door height and whether a high loader is needed, which your handling agent arranges on the apron. Aircraft provisioning starts with the galley you have, not the menu you imagine.
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.
Caravelas Airport serves a coastal town in southern Bahia and sees mostly general aviation traffic. Airport catering here is built to order, and FBO services are simple, with a small terminal and ground handling services arranged on request.
Inflight catering and in-flight catering for Caravelas are planned around whale season and coastal charters. Aviation catering and business aviation catering reach the apron on your slot, executive jet catering suits light and midsize jets, and diplomatic flight catering and cabin crew meals follow the same process. Business aviation hub it is not, but demand peaks in season.
Brazil applies agricultural import controls to food on international arrivals, so provisioning locally at Caravelas avoids declarations. Your handling agent explains what customs expect, and we pack accordingly.
Average rating from the cabin crew and pilots we cater for.
“I wanted grilled salmon with a lemon dressing for 6 guests at CRQ, packed sensibly for a cabin team dealing with several individual meal preferences. For business aviation catering, that attention to crew briefing made the order noticeably easier to manage. We described our serving sequence to The Galley Girls and asked for the canapés to be packed accordingly. The desserts were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Keeping the galley organised at Caravelas Airport meant planning a mezze selection with flatbreads for 6 guests with a tight boarding window in mind. After a final adjustment to the starters, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the main courses quantities from several messages during the final departure checks. Our brief for jet catering was met with a sensible plan for crew briefing.”
“Working around a late menu amendment at Caravelas Airport, I asked for a charcuterie board and fresh bread in portions appropriate for our 9 passengers. With several people involved, The Galley Girls kept the breakfast portions and delivery arrangements together in a concise order update. Knowing where the sauces were packed meant the crew could begin the relevant checks as soon as the order arrived. My main takeaway from this VIP flight catering order was the practical approach to catering handover.”
Think of the price as the sum of what you choose: fish or shrimp, rice, fruit, sweets. If the Caravelas manifest goes from four to six, the extra seats are priced on the same menu lines, and any removed seat comes off. The final figure is confirmed before the order is cooked.
For Caravelas, what simplifies the order is a defined slot and a known galley. The pilots standing by during the turn get cockpit meals ready to hand, and the cabin menu is built around the same slot. Late requests are treated as normal here.
Brazil has strict rules on food brought in from abroad, particularly meat, dairy and fresh produce, and inspection of international flights can mean leftover items are removed. That is why a Caravelas order made with Brazilian ingredients is simpler: nothing needs to clear import. Tell us if the aircraft arrives internationally so we plan packaging around inspection.
Planning the way back is part of the same conversation. We prepare the meals for the leg leaving Caravelas, marked by seat and restriction, and your handling agent receives them. Food brought from abroad is restricted by customs.
No. Catering is requested separately from a private jet charter and invoiced as its own line. A short empty leg into Caravelas needs only what the crew asks for, and we deliver it to the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
