Catering to your aircraft in Cruzeiro Do Sul.
The Juruá valley sets the pace at Cruzeiro do Sul: humid heat, rain squalls, and a small field where the apron is quiet between flights. Our crew builds the catering for your galley and hands it over at the aircraft, so you only re-plate and serve.
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.
Acre is the far western edge of Brazil, and the private jet menu for Cruzeiro do Sul reads like the Juruá valley: river fish, cassava, Brazil nuts and fruit most passengers have never tasted. This inflight menu is built from local specialities that travel well in a galley, and the private jet food stays honest to the region, with each dish arriving ready to plate.
Pirarucu, the giant Amazon fish, is the signature here. We prepare it as a grilled fillet or in a light moqueca, packed with the sauce apart so the skin stays intact. Tambaqui ribs are another regional favourite, sturdy enough to hold through the flight, and farinha d'água, the coarse toasted cassava, travels in its own pot as the traditional side.
For the private jet platters, Acre gives us tucumã, a palm fruit eaten with cheese or in sandwiches, plus castanha-do-pará (Brazil nuts), cupuaçu, açaí and bacaba. Gourmet inflight meals can be built around these local specialities, and private jet snacks are easy: roasted Brazil nuts, dried banana, tapioca crisps and fruit cut for the tray.
We write every private jet menu for Cruzeiro do Sul around what the season allows, because river levels and harvests change what is fresh. Tell us the aircraft, the passengers and the restrictions, and we will propose something local that still respects a galley with one oven.
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.
Cruzeiro do Sul sits on the Juruá river in western Acre, a rainforest airfield where the fruit bowl arrives with the Amazon still on it. Private jet catering here follows what the river and the orchards give, packed for the galley you actually fly with. Inflight catering and in-flight catering for the cabin, aviation catering for the whole crew, and business aviation catering for operators who plan the Amazon legs in advance. Executive jet catering, diplomatic flight catering and cabin crew meals are all built by former VIP flight attendants.
Executive flights into SBCZ tend to be short stays with a clear brief. Business jet catering at Cruzeiro do Sul covers corporate jet catering for a small team, VIP flight catering for the principal, and charter flight catering with fixed portions. Luxury inflight catering uses local fish and fruit, and a private jet chef shapes a bespoke menu to fit the oven on board.
At SBCZ, an official delegation expects a menu approved before the kitchen starts. Government flight catering here runs through the protocol contact, head of state flight catering keeps the team small and named, and VIP aviation catering uses traceable local produce. State visit aircraft catering is delivered to the aircraft through the handling agent, with no names on the labels.
Allergens in Amazon cooking hide in cassava flour, Brazil nuts and fish stock, so at Cruzeiro do Sul we read every local recipe against the guest card before anything is cooked. Kosher, halal, vegan, gluten free, allergen free and kids meals are prepared on a separate board and sealed, and special meals follow the codes you give us. Tell us who is on board, and we build the plates around them.
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.
For the flight deck at SBCZ, crew meals are a separate line on the order, requested and billed like any other item. Flight crew meals suit a quick turn, pilot meals stay on their own tray, and crew catering is simple to plan from the tail. Cockpit meals come in crew meal boxes, with different meals for pilots when needed, and cabin crew meals are packed alongside.
Catering delivery to the FBO at SBCZ is arranged around your arrival, not the other way round. FBO catering goes through the general aviation terminal, and your handling agent receives it for ground handling catering. We name the contact on the order so handling agent catering reaches the aircraft without anyone waiting at the gate.
At Cruzeiro do Sul the aircraft decides how the order reaches the cabin. Light jets and turboprops are loaded by hand at the door, while larger business jets may need a high loader. Galley catering is adapted to the oven and storage on board, and airside catering delivery follows the apron rules of the handling agent. Aircraft provisioning at SBCZ is planned around the aircraft type so nothing is carried twice.
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.
Cruzeiro do Sul Airport (SBCZ / CZS) is the main airfield of western Acre, set in the Amazon basin on the Juruá river. It handles regional traffic and the occasional general aviation and executive flight, with an elevation of 637 feet and a long runway for the region. Airport catering here depends on what the market brings in.
Business aviation to Cruzeiro do Sul is driven by Amazon expeditions, mining and government work, so executive jet catering, business aviation catering and diplomatic flight catering are the common requests. Inflight catering, in-flight catering and aviation catering for the cabin follow the seasons, and cabin crew meals are packed for the long days. FBO services and ground handling services keep the field running as a small business aviation hub.
Rules on animal and plant products in Brazil are strict, and the same applies at SBCZ. Foreign fresh food on board can be refused at inspection, so the practical advice is to order here and avoid carrying perishables. We pack for the galley and deliver to the handling agent.
Average rating from the cabin crew and pilots we cater for.
“Having 5 guests request roasted chicken and seasonal vegetables at Cruzeiro do Sul Airport meant planning the portions carefully while accounting for a short ground stop. Instead of asking us to improvise, The Galley Girls explained how the sauces could be arranged during service. We could finish the canapés as each guest was ready, rather than laying everything out at once. Our brief for in flight catering was met with a sensible plan for final order confirmation.”
“Several practical details needed attention at SBCZ, with a seafood starter and warm vegetable sides requested for 7 guests and a late menu amendment to accommodate. I wanted clear identification on the salads; The Galley Girls made the packing arrangement easy to compare with the order. For inflight catering services, that attention to final order confirmation made the order noticeably easier to manage. The fruit plates were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Nothing about the 8 guest order at CZS called for excess complexity: just beef fillet with roasted potatoes and sensible planning for an evening cabin service. I want an inflight catering company to understand crew briefing, and this order gave us a useful starting point. I needed the sandwiches checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The main courses remained as originally requested, which was reassuring when we checked the latest version with operations.”
Think of the cost at SBCZ as the sum of what you load: crew meals for a short empty-cabin hop, or a full pirarucu service for passengers. Private jet catering for a repositioning flight is quoted per menu, and we will tell you which items drive the price up, like river fish out of season, and which keep it down.
The right lead time for an official flight to SBCZ is the point at which your protocol office signs off. After that, we cook, label and pack for the galley and hand over to your handling agent. If your plans move, tell us: we handle last-minute changes and can propose a lighter menu when the schedule is tight.
If the turnaround is tight, the best way to deal with customs at Cruzeiro do Sul is to avoid the issue: order your catering here, in Brazil, instead of carrying it in. International arrivals still go through normal clearance, but locally prepared food does not need an import inspection. We confirm the handover point and your slot before you land.
A small galley changes everything: no space for bulk, one small oven, maybe none. For a light jet at SBCZ, can you bring food? Yes, within Brazilian customs rules, but ordering here avoids the import issue and the packing problem. We cook, pack and label for that exact aircraft.
Not included. A private jet charter into Cruzeiro do Sul gives you the aircraft, and you add catering on top. Early and late departures from Acre do not change that, but they do mean the order is planned around the slot, not the clock, so tell us the departure and we build the handover from it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
