Catering to your aircraft in Jundiaí.
Jundiaí handles business traffic on a high plateau, and crews here want food that plates fast. We pack for the oven you have, with sauces apart and cold items sealed.
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.
Jundiaí is the grape town of São Paulo state, and its Italian-Brazilian table gives a private jet menu for SBJD a clear local voice. A São Paulo inflight menu can lean on the region's cured meats, fresh cheeses from the interior, tropical fruit and good bread. Private jet food here works best when each local speciality is packed the way it travels in a galley: cold items chilled, sauces apart, hot dishes ready for the oven. Our local specialities for Jundiaí are chosen for that reason.
Local specialities for a private jet menu at Jundiaí start with the São Paulo interior: fruit from the orchards, pasta in the Italian tradition, grilled meats, pão de queijo. An inflight menu built on them stays honest about what survives altitude and a small galley. Private jet food for SBJD is cooked by former flight attendants who know which dishes plate well after a short climb out of São Paulo.
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.
Jundiaí is known for its grapes and its Italian-Brazilian table, and that is where our private jet catering for SBJD starts. A flight attendant landing at QDV wants food that survives a small galley, so we pack hot items for the oven and cold items marked by seat. Inflight catering and in-flight catering orders are handled by phone or email, day or night. Aviation catering and business aviation catering for the field are handed to your FBO or handling agent. Executive jet catering suits short São Paulo hops, diplomatic flight catering suits official movements, and cabin crew meals are packed apart from guest trays.
Jundiaí sees corporate shuttles and charters out of the São Paulo area, usually with few passengers. Business jet catering for SBJD starts with the type and the galley. Corporate jet catering, VIP flight catering and charter flight catering are packed by seat. A private jet chef can write a bespoke menu for luxury inflight catering, using local produce.
When an official aircraft lands at Jundiaí, the order passes through the protocol office, not the kitchen. We prepare government flight catering with sealed trays and a named team. Head of state flight catering, VIP aviation catering and state visit aircraft catering stay discreet and traceable.
Special meals at SBJD follow a written procedure, not a label. Kosher, halal, vegan, gluten free and allergen free meals are cooked on separate boards and sealed in their own boxes, marked by seat number. In a menu built on cheese, wheat and cured meats, those are the places allergens hide, so each is checked before packing. Kids meals are packed apart too.
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.
Ordering crew meals for a Jundiaí turn is simple: ask for them with the flight, and they arrive invoiced as a line of their own. Flight crew meals sit in labelled boxes, pilot meals are cooked separately, and crew catering fits the waiting time on the ground. Cockpit meals travel well, crew meal boxes keep dishes apart, and different meals for pilots are packed on request.
FBO catering at SBJD is handed over at the aircraft, through your handling agent. For catering delivery to the FBO, give us the tail and the slot. The general aviation terminal is where the order meets the crew, and ground handling catering is coordinated with the handling agent for airside access. Handling agent catering here means one point of contact on the ramp, so the trays reach the door of the aircraft intact.
At Jundiaí the aircraft type sets the handover. Galley catering for a light or midsize jet is carried to the door by hand; larger cabins may need a high loader for airside catering delivery, which your handling agent confirms. Aircraft provisioning follows the galley you have: one oven, a drawer, limited chilled space. The aircraft type decides the carry, so we pack each tray to suit that galley.
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.
Jundiaí is a São Paulo state field used by general aviation, corporate flights and charters. Airport catering here runs through the FBO, which receives the order and passes it to the crew. The same FBO services and ground handling services that move bags and fuel also handle the trays.
Corporate and charter flying gives SBJD a steady business aviation hub character. Inflight catering and in-flight catering favour dishes that plate quickly. Executive jet catering suits short sectors, aviation catering and business aviation catering stay practical, diplomatic flight catering goes through protocol, and cabin crew meals are boxed separately. Crew meals follow the same route as the guest trays, through the FBO services on the field and the ground handling services on the ramp.
Brazil controls food brought in on an aircraft, especially fresh meat, dairy and produce. Catering loaded at SBJD is sourced locally, so nothing needs declaring. For what your crew carries from abroad, ask the FBO services desk or the ground handling services team before you land.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at QDV included 11 passenger meals, a request for a cold lunch with cheese and fruit, and instructions addressing limited fridge space. The Galley Girls gave us an update on the sauces before the handover, which helped us organise the cabin checks. With private jet catering, careful attention to storage requirements matters as much to our crew as the menu itself. The cabin team could match the breakfast portions to the request before moving on to the remaining departure tasks.”
“Service planning came first at Comte. Rolim Adolfo Amaro–Jundiaí State Airport, with 10 passengers choosing a mezze selection with flatbreads and a changing departure schedule influencing our preparation. My main takeaway from this private jet catering services order was the practical approach to packing arrangement. The Galley Girls updated the snack boxes in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the fruit plates quantities from several messages during the final departure checks.”
“Several practical details needed attention at SBJD, with mini sandwiches and individual desserts requested for 9 guests and several individual meal preferences to accommodate. I want a private jet catering company to understand final order confirmation, and this order gave us a useful starting point. Our request to The Galley Girls focused on the canapés, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the crew provisions listed separately when checking how much space the complete order would require.”
Price depends on what is on the tray: picanha and cheese boards cost more than a fruit plate and pão de queijo. Write the menu you want and we price it dish by dish. The handling agent's airside rules shape how the order reaches the aircraft, so they are part of the plan from the start.
Plan the menu, then let it flex. At Jundiaí a changing headcount is solved by portioning: sliced meats, split pasta, extra fruit cups. Last-minute orders are handled, and we take the update 24/7 and confirm the final plan with you.
Brazil's customs rules mean uneaten food from abroad is usually not carried through. Crews waiting at Jundiaí get fresh crew meals, packed in boxes, so duty time on the ground is not spent hunting for lunch.
Check Brazil's agricultural rules before you fly. Fresh fruit, cheese and meat are the usual rejections. If you would rather not think about it, we cook and pack locally for your handling agent to deliver.
No. Catering is not part of a private jet charter: you order it separately and it is invoiced as its own order. For a return, send the menu for the way back now and we pack it chilled, ready for the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
