Catering to your aircraft in Corumbá.
A jet at SBCR has probably come for the wetlands, so the menu starts with the river. Pintado, pacu, cassava and tropical fruit, prepared by former VIP flight attendants and handed to your crew at the aircraft through the FBO.
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.
Corumbá is the Pantanal's river port, and the private jet menu for SBCR follows the water and the cattle country around it. A private jet menu here leans on pintado and pacu, grilled or baked, alongside Pantanal beef and the sweet, sticky fruit of Mato Grosso do Sul. These are the local specialities worth putting on an inflight menu: they travel well, they read as regional rather than imported, and they suit guests who have come for the wetlands. Private jet food from this part of Brazil is often simple and generous, so we plate it the same way. Private jet platters carry the cold items: cured and smoked fish, cheese, fruit. Gourmet inflight meals cover the hot dishes, finished in your oven, with sauces in their own pots. Private jet snacks from the Pantanal include cassava chips, castanha and fruit that holds up in the cabin. Corumbá and Mato Grosso do Sul give you a menu with a real sense of place.
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.
Corumbá, Mato Grosso do Sul, is one of the few Brazilian airports where the menu can honestly start with the river. If you are routing a jet to SBCR, private jet catering here means pacu, pintado and Pantanal beef packed for a real galley, not a generic platter. We cover inflight catering and in-flight catering for the leg out, aviation catering and business aviation catering for operators, executive jet catering for owner trips, diplomatic flight catering for official movements, and cabin crew meals for whoever is working the cabin.
Most business flights into SBCR are lodge trips or fishing parties, so the brief is rarely formal. Business jet catering becomes a choice between fish and beef, hot and cold. Corporate jet catering, VIP flight catering and charter flight catering all use the same menu approach. Luxury inflight catering at Corumbá is built by a private jet chef who writes a bespoke menu around the guests and the galley.
Government flight catering at Corumbá follows protocol before the kitchen. Head of state flight catering and VIP aviation catering are cleared with the delegation's office, with a named team, traceable ingredients and discretion. State visit aircraft catering at SBCR is rare but handled the same way: nothing is cooked before the menu is approved.
Special meals at Corumbá start with the local kitchen: fish, cassava, beef, cheese bread and fruit. That tells you where allergens hide, so kosher, halal, vegan, gluten free and allergen free meals are planned around it. Cassava flour is common but gluten free, and most Pantanal fish dishes are naturally dairy free. Kids meals are simple and plain. Each restricted meal is packed apart and marked by seat number, so nothing is opened in the wrong place.
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.
A crew at SBCR often eats last and fastest, so we pack for that. Crew meals are a catalogue item, ordered on request and invoiced with the rest. Flight crew meals and crew catering come boxed. Pilot meals and cockpit meals are separate and labelled by role, in crew meal boxes with no names, only roles. Different meals for pilots on request.
At SBCR, your handling agent opens the way to the apron and we meet them at the FBO. FBO catering is handed over plane-side. Catering delivery to the FBO, ground handling catering and handling agent catering all depend on the slot you give us and the access at the general aviation terminal.
At SBCR, the way the order is loaded depends on the aircraft you are flying. Smaller business jets are provisioned by hand through the main door, while larger cabins and heavier orders may need a high loader at the apron. For galley catering, tell us the type and where the galley sits, and we pack to its ovens and drawers. Airside catering delivery at Corumbá goes through your handling agent, and aircraft provisioning follows the ramp access they arrange.
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.
Corumbá International serves general aviation, charter and business flights into the Pantanal, at 463 ft above sea level. Airport catering here is built for a destination airport: guests come for the wetlands, and the crew often arrives from far away.
Corumbá is a business aviation hub in the small-field sense, mostly Pantanal lodge traffic. Inflight catering and in-flight catering for these flights are light and local. Aviation catering and business aviation catering cover owners and charters, executive jet catering suits owner trips, diplomatic flight catering handles official arrivals, and cabin crew meals are ordered with the rest. Your handling agent arranges FBO services and ground handling services on the apron.
Importing food into Brazil is regulated, and in a border town like Corumbá inspectors pay attention to animal products and fresh fruit. Our advice is to provision the onward leg locally, so nothing foreign is on the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at SBCR, with 10 passengers choosing fresh fruit and breakfast pastries and several individual meal preferences influencing our preparation. Instead of asking us to improvise, The Galley Girls explained how the starters could be arranged during service. Keeping the fruit plates aside until service helped preserve the presentation while we dealt with the boarding tasks. I would discuss charter flight catering with them again, especially when meal organisation needs careful coordination.”
“I wanted avocado toast components and breakfast fruit for 7 guests at CMG, packed sensibly for a cabin team dealing with an evening cabin service. After a final adjustment to the sandwiches, The Galley Girls gave us one revised order summary to work from. The note about the fruit plates was easy to spot, and we could brief the rest of the team quickly. The portion planning stood out more than any sales pitch about private jet food.”
“Getting a cheese board and savoury canapés ready for 2 guests at Corumbá International Airport required an order that accounted for several individual meal preferences. The Galley Girls labelled the breakfast portions in line with our brief, so the cabin team could identify the relevant portions quickly. This experience of private jet meals gave us a useful reference for managing portion planning on another departure. I found the starters without searching through every box, a small detail that mattered during the final cabin checks.”
Cost at SBCR comes from three things: what you order, how many are flying and when the slot sits. A night departure may push a hot menu toward dishes that hold, while an early one suits breakfast and fruit. We build the price from your order and send it for approval.
Corumbá is not a tight airport to order for. Whether it is one service or two on a long leg, last-minute orders are handled, and seasonal items like pequi or fresh river fish are simply confirmed with you when we start the order.
On international arrivals into Corumbá, leftover food from another country can be an issue for the customs officer and may be removed. Special meals provisioned here for the onward leg are local, sealed and labelled, so the question seldom comes up.
If a guest has asked for one local product, make it the river fish. It is distinctive, it travels, and ordering it here avoids bringing anything in. Other food from abroad is subject to Brazilian customs inspection on arrival.
No. Charter and catering are two orders. In Corumbá, the dry season from roughly May to September is the busier window, and weather can shift a departure; we keep the catering aligned with your final slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
