Catering to your aircraft in Curitiba.
At Curitiba-Afonso Pena, the winter cold on the plateau changes what a cabin wants to eat. We cook for your galley and hand it over through the FBO at SBCT, packed and labelled for your crew.
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.
Curitiba's food is a conversation between the Atlantic Forest coast and the cold plateau. A private jet menu for Paraná can open with palm heart carpaccio, carry on to barreado with fine manioc flour, and close with a guava or cambuci dessert. These local specialities are cooked for SBCT departures by people who know how a galley behaves at altitude.
Private jet food at Curitiba-Afonso Pena takes its cue from the immigrant tables of Paraná: Ukrainian, Polish, Italian, German. Pierogi, sausages, rye breads and strudel appear on an inflight menu next to coastal prawn dishes from Paranaguá. Local specialities are packed to be re-plated, with the sauce apart and the cold items chilled, and chimarrão supplies are available on request.
Pinhão is the local ingredient worth building a Paraná menu around. For a private jet departing CWB, we use it boiled, roasted or pureed, with game, cheese or cream. The inflight menu then follows the seasons of the plateau: citrus and mate in summer, warm soups and braises in the cold months. Everything is labelled for the oven or the drawer, with sauce in a separate pot.
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.
Curitiba sits at nearly three thousand feet, and the cold front that sweeps the Paraná plateau in June decides what a galley wants to serve on departure from SBCT. Private jet catering here leans on warm pine-nut soups, grilled meats and mate-based drinks, cooked and packed for the oven you actually have. Our team of former VIP flight attendants handles inflight catering and in-flight catering for business aviation, from executive jet catering to diplomatic flight catering, plus cabin crew meals for the flight deck. Aviation catering for CWB is handed over through the FBO or your handling agent, and business aviation catering requests at any hour are welcome.
At SBCT, corporate jet catering is built on the aircraft's galley. A private jet chef drafts a bespoke menu around the cabin, whether it is business jet catering for a Paraná agribusiness group, VIP flight catering for a delegation or charter flight catering for a family. Luxury inflight catering at Curitiba means precise packing, not ornament.
When a delegation lands at Curitiba, government flight catering is arranged through the protocol channel, with a fixed team and no names on the trays. Head of state flight catering, VIP aviation catering and state visit aircraft catering at SBCT all run on traceability and discretion, and crew meals for the flight deck are a separate request.
A gluten-free guest in Curitiba meets the bread basket first, since the Southern colony tradition runs on wheat: pão de queijo is the exception, made with manioc starch, but the kitchen confirms each batch. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are prepared on a separate board and sealed in a separate box, with the card kept on the lid. Tell us the restriction, the seat and the guest, and we cook around the plateau's wheat, pork and dairy so nothing crosses over.
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 Curitiba, crew meals are a separate request, invoiced as such. Flight crew meals and pilot meals are packed in crew meal boxes marked CREW, with cockpit meals designed for eating between checklists. Crew catering at SBCT provides different meals for pilots when the operator's policy asks for it, and cabin crew meals are kept light and easy to heat.
FBO catering at SBCT is handed over where your aircraft parks: through the FBO, the general aviation terminal or the handling agent. Catering delivery to the FBO is arranged with ground handling catering in mind, so access to the ramp and the slot are agreed in advance. Your handling agent catering contact receives the order, and we hand over at the aircraft, including at night.
Larger aircraft that call at Curitiba need galley catering loaded by high loader, with the door height, the galley layout and the oven count agreed with your handling agent before the slot. Airside catering delivery at SBCT follows the ramp access of the day, and aircraft provisioning for a widebody is planned by trolley and by galley position rather than by tray. Give us the aircraft type and where the galley positions sit, and the packing for Curitiba follows from that.
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.
SBCT serves Curitiba and the Paraná plateau, at nearly 3,000 feet of elevation. The airport works as a business aviation hub for the south of Brazil, alongside regular traffic, so airport catering has to fit the ramp access of the day. General aviation crews find a compact terminal, and FBO services and ground handling services are organised around the aircraft's slot.
Business aviation at Curitiba serves the industrial and agricultural economy of Paraná, and CWB works as a business aviation hub for crews flying managers and delegations. Executive jet catering and business aviation catering are requested here with regional food in mind, and inflight catering and in-flight catering follow the aircraft rather than a fixed list. Aviation catering for diplomatic flight catering, cabin crew meals and crew meals goes through the same channel, with ground handling services coordinating the ramp.
Brazil restricts the import of animal and plant products, so food uplifted abroad may be removed on arrival. Ask your handling agent about international waste, and declare what you carry. Food prepared locally for SBCT is not affected, and your ground handling services contact can confirm what the inspection will accept before the slot.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at SBCT, we needed mushroom risotto and a green salad divided into 12 portions suitable for a family lunch request. The meal organisation stood out more than any sales pitch about business aviation catering. The breakfast portions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The fruit plates were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Passenger preferences led us to vegetarian wraps and colourful salads at CWB; 11 portions were needed, with two separate meal services factored into preparation. The Galley Girls labelled the crew provisions in line with our brief, so the cabin team could identify the relevant portions quickly. The side dishes were also listed clearly, which made it easier to pass instructions between crew members during preparation. I appreciated the emphasis on cabin service sequence throughout the jet catering arrangements.”
“With a late menu amendment to consider at Curitiba-Afonso Pena International Airport, we needed a practical way to serve vegetarian wraps and colourful salads to 6 passengers. The Galley Girls prepared the main courses for assembly in the galley, with the accompanying elements easy to locate. We could finish the fruit plates as each guest was ready, rather than laying everything out at once. I would discuss VIP flight catering with them again, especially when crew briefing needs careful coordination.”
Cost is built from the dishes and the number of covers. A Curitiba menu of pinhão salad and Southern cheeses is not priced like grilled prawns with coconut rice. If a passenger drops or joins at the last moment, last-minute orders are handled, and the invoice reflects the final count.
What rules a Curitiba order is the crew's duty window. If they are waiting on the ground between legs, we fit the order into that window through the FBO. Last-minute orders are handled, and 24/7 contact means you can call at any hour.
On an international arrival at CWB, Brazilian rules on food import apply, and agricultural inspection can take fresh items from the galley. We supply the replacement, packed and sealed, through your handling agent. Declare what you carry, and plan the next leg's food locally.
Yes, within the customs rules, but crews often prefer ordering the way back from here. Pinhão dishes, grilled meats or a cold platter for the return are packed to survive the cabin and the oven.
Catering sits outside a charter, so you order it apart. Repositioning an empty aircraft to Curitiba may need only cockpit meals, and we pack those on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
