Catering to your aircraft in São Paulo.
A São Paulo departure from Congonhas leaves little room for improvisation. We pack for the galley you have, label by seat and hand over at the FBO, so the crew can serve without a second thought.
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.
Brazil does not do a plain tray, and São Paulo least of all. The city's tables mix Italian, Japanese and Portuguese influences with a strong Brazilian core, and that is what a private jet menu for São Paulo reflects. An inflight menu here can lean on pão de queijo warm from the oven, coxinha, a restrained feijoada served as a small pot with farofa and orange apart, or grilled picanha sliced for the plate. Private jet food built from local specialities has to survive the galley, so each dish is pointed at its service: oven, sauce apart, chilled or re-plate cold. Fruit is a São Paulo strength: papaya, mango, passion fruit, acerola and cupuaçu travel well when cut and chilled. For anyone flying out of the São Paulo state, a brigadeiro or a quindim closes the meal without needing a plate.
São Paulo is a city where a business lunch can be sushi, a pastel from a street market or a bowl of feijoada, and the private jet menu for CGH borrows from all of it. The inflight menu leans on what holds in a cabin: coxinha and pão de queijo for the first hour, cold cuts and cheeses from Minas Gerais, a grilled-meat plate with chimichurri-style molho apart, and tropical fruit cut the morning of departure. Local specialities from the São Paulo region are packed the way a galley needs them, with sauce in its own pot and the oven dishes marked. Private jet food here also covers lighter requests: ceviche-style plates, tapioca crepes and açaí for a sweet finish.
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.
Congonhas sits at 2,631 ft in the middle of São Paulo, with a short runway that shapes how aircraft load and when they leave. Private jet catering here is built around that field: compact plates, sauces apart, meals that survive a quick turn. Whether it is inflight catering for an executive shuttle or aviation catering for a full cabin, the brief starts with the aircraft and the slot. Business aviation catering and executive jet catering orders come through the same desk as diplomatic flight catering, and cabin crew meals ride along on request. In-flight catering for SBSP is cooked and packed by former VIP flight attendants.
Executives flying out of Congonhas tend to want food that does not interrupt a meeting: neat plates, no mess, small portions. Our private jet chef writes a bespoke menu for each trip, and business jet catering, corporate jet catering and VIP flight catering all come through one desk. For charter flight catering and luxury inflight catering, the brief is the aircraft and the passengers.
When a delegation lands at Congonhas, the menu is agreed with the protocol office, not decided in the kitchen. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are traced, sealed and delivered with the team's names attached.
At CGH, special meals are handled as a procedure, not a label. Kosher, halal, vegan, gluten free and allergen free requests are cooked separately, packed in their own box and numbered by seat. Feijoada, farofa and pão de queijo hide pork, wheat and dairy, so we flag them in the brief and swap or isolate them. Kids meals are simple and sit in their own bag.
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 place the order: they are a line on the invoice, not an extra. Flight crew meals and pilot meals at SBSP are cooked separately from the guest trays. Crew catering comes in labelled crew meal boxes, cockpit meals are easy to eat during a turn, and different meals for pilots are packed apart.
FBO catering at Congonhas is delivered to the FBO or to your handling agent, who walk it to the aircraft. Catering delivery to the FBO is booked against your slot, and the general aviation terminal handles the airside step. Ground handling catering and handling agent catering are coordinated so the galley is loaded without surprises.
The aircraft decides how the food goes on board. A light jet at São Paulo takes catering through the main door by hand, while a larger cabin may need a high loader at the stairs. Galley catering is packed to the aircraft's ovens and drawers, and airside catering delivery follows the ramp rules at SBSP, so we ask for the type early. Aircraft provisioning is cleared with your handling agent before anything leaves the kitchen.
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.
Congonhas is São Paulo's city airport and a major point for business aviation in Brazil, with a general aviation ramp used by corporate and charter traffic. Airport catering for this field is shaped by the runway, the apron and the weather, and the FBO services and ground handling services on the ramp decide how a galley is loaded.
Congonhas works as a business aviation hub for São Paulo, where inflight catering, in-flight catering and aviation catering orders are placed for corporate shuttles and charter flights. Business aviation catering and executive jet catering are the routine here, and diplomatic flight catering appears when delegations arrive. Cabin crew meals and the rest of the crew meals request are added to the same trip order, and the FBO services and ground handling services on the ramp take the handover.
Brazil applies strict controls to imported meat, dairy and fresh produce on international flights, and leftovers are usually discarded on arrival. Order with the destination in mind: your handling agent, through the FBO services and ground handling services on the ramp, will confirm what can stay on board.
Average rating from the cabin crew and pilots we cater for.
“On this departure from Congonhas–Deputado Freitas Nobre Airport, 11 passengers had chosen chicken skewers with a couscous salad, and a revised passenger count needed to be reflected in the order. The Galley Girls used a readable packing list for the canapés, which helped when two colleagues checked the order together. I found the sauces without searching through every box, a small detail that mattered during the final cabin checks. The order made inflight catering feel manageable because the final order confirmation had been considered beforehand.”
“Good preparation made the difference at SBSP, where 4 guests expected roasted vegetable bowls with separate dressings despite a late menu amendment. The Galley Girls talked through the quantities of sandwiches with us before confirmation, rather than leaving us to guess the portions. The quantities of desserts matched our service plan, leaving us comfortable with the order before the final briefing. For our team, the strongest part of their in-flight catering was how they handled packing arrangement.”
“My order at CGH covered a seafood starter and warm vegetable sides for 7 guests, with a practical service plan needed because of a late menu amendment. We changed the quantities of fruit plates, and The Galley Girls reflected the request in the final packing list. With vip inflight catering, careful attention to packing arrangement matters as much to our crew as the menu itself. We checked the side dishes against the same summary, keeping the cabin team and the handling contact aligned.”
Think in dishes. A São Paulo departure at dawn often skips the full lunch, and a simple pão de queijo and fruit start costs well under a plated grilled-meat service. We price each menu from what is on it, so the slot matters mostly for how the food is packed.
Two services on board means two sets of timing, and we plan them together. For SBSP, give us the aircraft type and when each service should land. Last-minute orders are handled, and what makes a long-leg order simple here is knowing the galley before we cook.
For international departures, the issue is what lands at the other end. A halal or vegan meal from São Paulo is fine to serve on board, but leftover meat or dairy may be discarded on arrival. We pack special meals so they are easy to identify and easy to bin.
If a passenger has a favourite from home, we can sit it alongside a local dish from São Paulo. What we avoid is raw or unlabelled food that has to be explained at customs. A Brazilian product on the menu is simpler to clear.
Catering is not bundled into a charter. For flights out of CGH between December and March, when thunderstorms shift departure times, we adapt to the slot you give us. The order and its invoice stay with the catering.
Tail, pax and diets — a flight attendant takes it from there, day or night.
