Catering to your aircraft in Foz do Iguaçu.
At Foz do Iguaçu the day often runs from a morning arrival to an afternoon departure, with the warm climate of Paraná in between. We pack each meal to survive that climate and leave the aircraft cooked, marked by seat and ready to serve.
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.
Foz do Iguaçu sits where Brazil, Argentina and Paraguay meet, and the table here reflects it. A private jet menu from Paraná leans on river fish, cassava, corn and the tropical fruit that fills the markets around the falls. These local specialities travel well when they are planned for a galley: a fish that is cooked and chilled, a sauce sent in its own pot, a fruit plate cut at the last moment.
An inflight menu for Paraná starts with what grows and swims nearby. Private jet food built on pintado and surubim from the river, pão de queijo, grilled picanha and the sweet pastries of the south gives guests a taste of the region without a cooking demand on your crew. Each of these local specialities is packed to leave the oven or the drawer exactly as a flight attendant expects.
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.
Cataratas International sits at 786 feet above sea level, a calm runway beside the national park and the falls, and most business jets here arrive for a single guest rotation. Private jet catering at SBFI is therefore planned around short stays and a galley that must hold a full service through the tropical heat. Our former VIP flight attendants pack inflight catering the way a crew actually uses it, with in-flight catering notes marked by seat. Aviation catering for business aviation catering clients, executive jet catering and diplomatic flight catering all follow the same logic, down to the cabin crew meals boxed separately.
At IGU a private jet chef starts from the guest list and the aircraft, then builds a bespoke menu for Foz do Iguaçu. Business jet catering, corporate jet catering and charter flight catering share one rule: the galley decides, and luxury inflight catering and VIP flight catering are cooked to it.
For a delegation passing through Foz do Iguaçu, government flight catering needs a menu approved in advance, with allergens and cultural requirements recorded. Head of state flight catering, VIP aviation catering and state visit aircraft catering stay quiet and fully traceable at SBFI.
At Foz do Iguaçu a dietary request becomes a written step in the kitchen, from the board it is cut on to the box it leaves in. Cassava flour, wheat in breaded fish and nuts in sweets are the usual places allergens hide in this region, so kosher, halal, vegan, gluten free and allergen free meals are cooked on a separate board and boxed apart, marked by seat number. Kids meals and other special meals follow the same rule.
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.
Crew meals are a separate line on your order at Cataratas International, never an assumption. Flight crew meals and pilot meals come in crew meal boxes that reheat in a small oven; crew catering for a long turn can include a hot dish and a cold one, and cockpit meals are packed to eat quickly. Different meals for pilots are available, and cabin crew meals travel in their own box.
At Foz do Iguaçu, FBO catering depends on who opens the gate and when. We work with your handling agent on catering delivery to the FBO, through the general aviation terminal, and ground handling catering is confirmed for your slot, with handling agent catering instructions noted on the order.
What goes through the door at Cataratas International depends first on the aircraft type. A light jet takes its galley catering by hand through the door, while a larger cabin may need a high loader to bring aircraft provisioning to the sill. Airside catering delivery is agreed with your handling agent before the slot, so the right equipment waits at the right door and nothing is lifted twice.
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.
SBFI is the gateway to the falls and a regular stop for business jets visiting Paraná. Airport catering is planned around general aviation, with FBO services and ground handling services coordinating the handover.
Business aviation at IGU peaks around the falls and the cooler months, making it a modest business aviation hub. Inflight catering and in-flight catering orders reflect that, and aviation catering for executive jet catering, business aviation catering, diplomatic flight catering and cabin crew meals is built around the guest list.
Brazilian customs and sanitary rules govern food on arriving aircraft at SBFI. Catering sourced locally is Brazilian by origin, and your handling agent advises on what may stay on board.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at SBFI, our 5 guests wanted avocado toast components and breakfast fruit, organised sensibly around an evening cabin service. The Galley Girls confirmed the handover contact and identified the crew provisions, making the catering delivery easier for our team to track. I appreciated the emphasis on packing arrangement throughout the private jet catering arrangements. The sandwiches went straight to the right colleague instead of circulating between several people during the turnaround.”
“On this departure from IGU, 6 passengers had chosen vegetable tartlets and a dessert selection, and a small galley worktop needed to be reflected in the order. The portion planning stood out more than any sales pitch about private jet catering services. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the sauces to brief the crew without making assumptions about what had been ordered.”
“For 11 passengers departing from Cataratas International Airport, the agreed menu was chicken skewers with a couscous salad; our main consideration was a revised passenger count. I want a private jet catering company to understand galley preparation, and this order gave us a useful starting point. The desserts from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The breakfast portions were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
Prices for the return from Cataratas International depend on dish choice more than on distance of any kind. Wagyu-style beef or river fish raises a line; a vegetarian rice dish lowers it. We quote once the menu is set.
With an empty cabin arriving at Cataratas International, the lead time question shrinks to the crew's own meals. We still need the slot and the handover point, and last-minute orders are handled without fuss.
For official flights at SBFI, customs treat outside food as an import. Ordering locally means the meals are Brazilian by origin, and diplomatic flight catering is cleared by protocol before anything is cooked.
Bringing food on board at IGU is allowed within customs rules, but a tight turnaround leaves little margin to check it. Meals ordered from us arrive packed for the galley, with the finishing instructions on the box.
No. Catering is not part of the charter: you order it separately and it is invoiced on its own. At SBFI the galley on the aircraft, an oven or only a drawer, shapes what we cook and how we label it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
