Catering to your aircraft in Barretos.
At Barretos, the traffic is turboprops and light jets bringing ranchers and buyers. We prepare menus for that kind of flight: hot or cold, labelled by seat, delivered through your handling agent at Chafei Amsei.
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.
Barretos is the cattle capital of São Paulo state, and the table around Chafei Amsei Airport reflects it. A private jet menu built here starts with beef: picanha cut thin and chilled for sandwiches, or sliced fresh and finished in the oven for a hot service. The inflight menu leans on what travels well in a galley: pao de queijo, coxinha, farofa packed apart from the meat, rice and beans for crews who want a proper meal.
Private jet food from the São Paulo interior is generous and simple. Local specialities include grilled picanha, linguica, mandioca, fresh tropical fruit and cheese from Minas next door. For Barretos we write the private jet menu so that each dish keeps its structure through a drawer or an oven, with sauces in their own pots and salads dressed only at service. Private jet platters and private jet snacks follow the same logic: ranch-style, easy to re-plate.
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.
Chafei Amsei sits at 1,903 ft in the interior of São Paulo state, a small field that fills up with business aircraft when Barretos hosts its rodeo and the ranching trade comes to town. Private jet catering here is built around that rhythm: dishes packed for the galley you actually have, handed to your FBO or handling agent. Inflight catering and in-flight catering for BAT follow the same plan, whether the leg is a short hop back to the capital or a long haul onward. Aviation catering for business aviation catering requests, executive jet catering and even diplomatic flight catering is cooked by former VIP flight attendants, and cabin crew meals ride on the same order when you ask for them.
Business jet catering at BAT is mostly about small cabins and short sectors. Corporate jet catering, VIP flight catering and charter flight catering all start with a brief: who is flying, which galley, what the guests eat. A private jet chef builds a bespoke menu around it, and luxury inflight catering at Chafei Amsei means picanha done properly, not a generic tray.
When an official flight uses Barretos, the order goes through protocol, not the kitchen. Government flight catering, head of state flight catering and VIP aviation catering all follow the same rule: cleared menu, discreet team, no names on labels. State visit aircraft catering at BAT is coordinated through your handling agent.
Dietary requests at BAT are handled as a procedure, not a label. The local table is heavy on beef, cheese and fried dough, so allergen free and gluten free meals are cooked and packed on separate boards, in sealed boxes marked by seat number. Kosher, halal, vegan and kids meals can be ordered as special meals, and anything unusual is confirmed before the cooking starts.
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 BAT the crew usually stays with the aircraft, so crew meals are built for the apron: ordered on request, invoiced with the order. Flight crew meals come in boxes, pilot meals can be different dishes for captain and first officer, crew catering is labelled CREW, cockpit meals travel without cutlery trouble, crew meal boxes stay separate from guest trays, and different meals for pilots are packed apart.
FBO catering at Chafei Amsei is handed over through the general aviation terminal or your handling agent, plane-side. Catering delivery to the FBO is planned with ground handling catering in mind: the handling agent opens the door, we bring the boxes, and handling agent catering stays outside the airport formalities.
Aircraft at Chafei Amsei are mostly turboprops, light and midsize jets, so galley catering is usually loaded by hand through the main door. When a larger cabin comes in for rodeo season, airside catering delivery goes through your handling agent, and we adapt aircraft provisioning to the door height and the galley layout rather than to a fixed trolley.
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.
Chafei Amsei Airport, at 1,903 ft above sea level, serves Barretos, a ranching and rodeo city in the interior of São Paulo state. Airport catering here is simple and personal, built for general aviation and the business aircraft that use the field.
Chafei Amsei is a small business aviation hub where inflight catering and in-flight catering are ordered around events. Aviation catering and business aviation catering follow the same rule: tell us the aircraft and the slot. Executive jet catering is handled through the FBO services on the field, diplomatic flight catering goes through protocol, and cabin crew meals can be added to the same order. General aviation and ground handling services keep the process short.
Brazil applies strict controls on meat, dairy and fresh produce crossing its borders. For international legs from Chafei Amsei, food is packed sealed and listed so your handling agent can present it at inspection. Domestic flights inside the country are simpler.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 8 guests, but a changing departure schedule also had to be considered when organising a cold lunch with cheese and fruit at Chafei Amsei Airport. Our handling contact received the order details from The Galley Girls, including how the starters had been grouped. I appreciated the emphasis on storage requirements throughout the inflight catering services arrangements. Knowing where the fruit plates were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Passenger preferences led us to avocado toast components and breakfast fruit at BAT; 8 portions were needed, with several individual meal preferences factored into preparation. I want an inflight catering company to understand crew briefing, and this order gave us a useful starting point. The Galley Girls grouped the breakfast portions by service, which was more useful to us than simply receiving a list of dishes. The main courses were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Getting a light pasta dish with grilled vegetables ready for 5 guests at Chafei Amsei Airport required an order that accounted for a late menu amendment. When comparing inflight catering companies, I would look closely at catering handover after this experience. We changed the quantities of starters, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the main courses quantities from several messages during the final departure checks.”
It depends on what you pick, not on the airport. A cold picanha platter for four costs less than hot dishes finished in the oven, and fresh tropical fruit sits in between. A tight turnaround at BAT usually pushes people toward cold or simple dishes, which keeps the invoice lower, and we quote per menu before anything is cooked.
The lead time question usually starts with equipment. If the galley has a microwave only, we pack accordingly. If it has an oven, we cook hot. At Barretos, last-minute orders are handled the same way: aircraft type first, menu second.
A night or early departure from Barretos needs your handling agent aligned with customs. We prepare sealed packaging and a content list for picanha, cheese and fruit, since those are the items inspectors look at most. For domestic legs inside Brazil the process is lighter.
On a two-service leg out of Barretos, our advice is to let us pack both. Outside food can slip past labelling and allergen control, and customs may query it. We label by seat, keep trays separate and hand over plane-side.
No, charter contracts do not include meals. At Barretos, a special-meal request means a separate order: we cook on dedicated equipment, label by seat and hand over plane-side through the FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
