Catering to your aircraft in Cruz.
Jericoacoara-bound jets use the quiet apron at Comandante Ariston Pessoa, where the sun is high and the galley stays cool. We cook for crew and guests and hand the pack over at the aircraft, with each tray labelled by seat.
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.
Ceará's coast is the pantry for any private jet menu out of Cruz. Lobster from the fishing villages around Jericoacoara is the headline item, packed cold and finished by you, and it anchors the inflight menu for guests who want something they will remember from the beach. Tapioca crepes, filled with coalho cheese or coconut, are the local breakfast and travel well in a drawer. Private jet food here also means carne de sol, the sun-dried beef of the sertão, which comes with macaxeira and manteiga de garrafa and goes into the oven. Local specialities from Ceará reach the galley as gourmet inflight meals, plated cold or hot, with sauces packed apart. Private jet platters of cashew, tropical fruit and fresh tapioca suit the short hop from Cruz, and private jet snacks such as cashew nuts, cocada and rapadura round out the cabin. Customs rules for Brazil mean produce and meat are sourced inside the country, so nothing arrives from abroad.
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.
Cruz sits on the Ceará coast and Comandante Ariston Pessoa Airport (SBJE / JJD) serves guests heading for Jericoacoara. Private jet catering for those flights leans on seafood, tapioca and fresh juice, and business aviation catering adapts it to the cabin you fly. Executive jet catering, diplomatic flight catering for the occasional delegation, and cabin crew meals for the people working the flight are all ordered by phone or email, 24/7.
Business jet catering at SBJE is usually a brief for a small party heading to the coast: five or six guests, one oven and a drawer. Corporate jet catering here leans on seafood and tapioca, VIP flight catering adds lobster, and charter flight catering is built around the departure slot. Luxury inflight catering can include a private jet chef who writes a bespoke menu around the guests' preferences.
Delegations seldom use Cruz, so government flight catering at SBJE is planned case by case with the protocol office. Head of state flight catering needs a menu cleared by protocol, traceability from kitchen to tray, and a named team. VIP aviation catering and state visit aircraft catering are delivered to the aircraft with discretion.
Special meals at Cruz start from a kitchen that works with seafood, cassava and coconut, so allergen free orders need the shellfish and nut question settled before cooking. Kosher, halal, vegan, gluten free and kids meals are handled as a procedure: separate board, separate packaging, seat number on each tray. Tapioca and cuscuz are naturally gluten free and help here. Tell us what the guest cannot eat and we plan 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.
At SBJE, pilot meals and flight crew meals are ordered on request and invoiced with the rest. Crew catering for a day of standby, cockpit meals for the flight deck, and crew meal boxes for the cabin team all come from the same order. Different meals for pilots are packed apart so the captain and first officer never share a dish.
FBO catering at Cruz is handed over to the handling agent, who brings it to the aircraft. Catering delivery to the general aviation terminal is coordinated with ground handling catering, so the meals are at the door of the jet when the crew opens it. Handling agent catering is arranged by phone or email.
Aircraft at SBJE range from light jets to the occasional larger type, and the aircraft decides how the galley is loaded. Galley catering for a narrow cabin is handed up by hand through the door, while airside catering delivery for a bigger aircraft can need a high loader arranged with your handling agent. Tell us the type and the galley layout and aircraft provisioning is packed to match the oven and the drawers you 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.
SBJE is a regional field that has grown into a leisure gateway for the Ceará coast, and its general aviation apron is where private flights arrive. Airport catering, FBO services and ground handling services are modest but dependable, and the terminal is easy to work.
As a business aviation hub for the Jericoacoara coast, JJD sees seasonal peaks around holidays and kitesurf season, almost all of it general aviation. Inflight catering and in-flight catering for these flights are ordered ahead, aviation catering suits the hot apron, and business aviation catering adapts to light jets. Executive jet catering, diplomatic flight catering for occasional delegations, and cabin crew meals complete the picture, with crew meals on request.
Brazilian customs and food-import rules restrict meat, dairy and fresh produce brought in from abroad, and that applies to every general aviation arrival at Cruz. The safest approach is to order locally: we source in Ceará and hand the meals over at the aircraft, which keeps the arrival simple.
Average rating from the cabin crew and pilots we cater for.
“An order of a mezze selection with flatbreads for 6 people at JJD had to be organised around a small galley worktop. After a final adjustment to the crew provisions, The Galley Girls gave us one revised order summary to work from. The sandwiches remained as originally requested, which was reassuring when we checked the latest version with operations. The crew briefing stood out more than any sales pitch about private jet catering services.”
“Menu approval at Comandante Ariston Pessoa Airport covered herb chicken with a quinoa salad for 12 guests, leaving us to organise the service around different crew meal preferences. The confirmation from The Galley Girls showed the sauces clearly enough for us to check the planned service quantities. There was enough information about the salads to brief the crew without making assumptions about what had been ordered. I want a private jet catering company to understand catering handover, and this order gave us a useful starting point.”
“It was the packing plan I cared about at SBJE, with 3 servings of yoghurt pots and fresh berries and a late menu amendment to consider. I asked The Galley Girls for the main courses in compact food boxes, with garnishes supplied separately for plating on board. When comparing private jet catering companies, I would look closely at meal organisation after this experience. It made a difference to have the starters ready without cluttering the galley work area during preparation.”
Because food import into Brazil is tightly controlled, everything for Cruz is sourced in-country, so price follows what is in season: lobster in high season, shrimp and fish when it is cheaper. How much does private jet catering cost at SBJE? Send the menu idea and guest count and we price that menu.
When guests leave Jericoacoara for the return, the lead time for the second leg depends on seafood and season. A cold plate is straightforward, lobster needs us to source it first. Send the return details with the outbound and last-minute changes are handled.
A short empty repositioning into SBJE does not remove customs from the picture. Brazilian rules cover what crews carry, and we suggest buying cockpit meals and cabin crew meals locally so there is nothing to declare. Ordered on request, invoiced like the rest.
Government flights into Cruz can carry their own food, but customs may inspect and may restrict it. Most delegations choose locally cooked meals instead, with seat numbers on the lids and no names on the labels. We handle VIP aviation catering for state visit aircraft with discretion.
Is catering part of a charter at Comandante Ariston Pessoa? No, it is ordered separately. When the slot is tight, that matters: we hand the meals to your handling agent so they are on board before the door closes.
Tail, pax and diets — a flight attendant takes it from there, day or night.
