Catering to your aircraft in Salvador.
Salvador's coast is warm and humid all year, and the flights out of SBSV usually carry guests heading for Bahia's beaches or business in the city. We pack for the galley you have, and the crew gets what they need to 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.
A private jet menu for Salvador is a menu about Bahia: Afro-Brazilian dishes cooked around dendê oil, coconut milk, malagueta pepper and fresh Atlantic fish. Private jet food from this coast is generous, and the work is making it behave in a galley with one small oven.
For an inflight menu from SSA, moqueca baiana is the headline: fish or prawn stewed in coconut and peppers, packed with the sauce separate and rice in its own tray. Acarajé travels as fritters with vatapá and caruru on the side, assembled by the crew at the seat. Gourmet inflight meals from Bahia work best when the heavy, oily parts stay apart from the crisp ones.
Local specialities extend to the dessert and fruit end of the menu: cocada, quindim, brigadeiro, and Bahian fruit such as mango, papaya and caju. Fresh coconut water is a simple, chilled option that crews ask for in this climate.
Whatever the dish, the rule on this coast stays the same: heavy sauces apart, crisp items dry, every portion labelled by seat. That is how Bahia's cooking stays recognisable once the aircraft is in the air.
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.
Bahian cooking leans on dendê oil, coconut milk and fresh seafood, and that shapes every private jet catering order we pack for Salvador's SBSV: what travels hot, what stays chilled, what the galley oven can finish. Inflight catering here is written around the humid coast, and in-flight catering for a Salvador departure rarely looks like a generic list. Aviation catering for business aviation catering clients, executive jet catering and even diplomatic flight catering all start from the same galley questions, and cabin crew meals follow the same plan.
For a corporate or charter flight out of Salvador, business jet catering begins with who is flying and what the galley can do. Corporate jet catering, VIP flight catering and charter flight catering at SSA are all planned by a private jet chef, and luxury inflight catering is a bespoke menu written for that flight.
When a delegation flies through SSA, government flight catering is planned with the protocol office, not the kitchen. Head of state flight catering, VIP aviation catering and state visit aircraft catering for Salvador are handled quietly, with ingredients traced and the handover at the aircraft.
Cooking in Bahia leans on dendê oil, coconut milk, shellfish and wheat flour, which is where allergens hide in Salvador. So a kosher, halal, vegan or gluten free request is handled as a procedure: separate board, separate box, labelled by seat number. Allergen free meals and kids meals are written on the diet card with the seat plan, and special meals are confirmed against the local ingredients before anything is cooked.
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.
On the ground at SSA, crew meals are an order of their own: on request, invoiced, never assumed. We prepare flight crew meals and pilot meals, boxed as crew meal boxes, with cockpit meals that suit the flight deck. Crew catering can include different meals for pilots, and cabin crew meals are planned with the passengers' order.
FBO catering for Salvador goes to the general aviation terminal, and your handling agent walks it out to the aircraft. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering follows the slot and the access rules. Handling agent catering is arranged around passes and airside escort.
On the SBSV apron, door height and cabin size decide how the galley gets loaded. A large cabin may need a high loader and airside catering delivery through the handling agent, while a light jet is provisioned by hand at the steps. Galley catering is sized to the galley you actually have, and aircraft provisioning follows the door height and the slot at the apron.
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.
SBSV is Salvador's main airport, at sea level on Bahia's coast, serving both airline and business traffic. Airport catering for private flights sits in the general aviation side, with FBO services and ground handling services close to the apron.
SSA works as a business aviation hub for Bahia's beach and city trips. Inflight catering and in-flight catering lean on Bahian produce, aviation catering and business aviation catering are planned per aircraft, executive jet catering suits the larger cabins, diplomatic flight catering goes through protocol, and cabin crew meals are ordered with the trip.
Brazil applies firm customs and agricultural rules to food arriving on international flights, so fresh produce, meat and dairy can be seized. A Salvador order prepared locally avoids that, and your handling agent clears what is delivered.
Average rating from the cabin crew and pilots we cater for.
“Working around a revised passenger count at SSA, I asked for a light pasta dish with grilled vegetables in portions appropriate for our 2 passengers. I wanted clear identification on the sauces; The Galley Girls made the packing arrangement easy to compare with the order. I found the salads without searching through every box, a small detail that mattered during the final cabin checks. The order made VIP flight catering feel manageable because the meal organisation had been considered beforehand.”
“Choosing a selection of petits fours and sandwiches for 9 people at Deputado Luiz Eduardo Magalhães International Airport was straightforward; the challenge was making it work with an evening cabin service. The Galley Girls grouped the canapés by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the main courses without asking where every component had been placed during preparation. With charter flight catering, careful attention to written menu details matters as much to our crew as the menu itself.”
“Between cabin checks at SBSV, I coordinated herb chicken with a quinoa salad for 7 guests and explained our concerns about limited fridge space. The Galley Girls suggested compact food boxes for the desserts, and that choice worked well with our storage arrangement. The order made private jet food feel manageable because the cabin service sequence had been considered beforehand. I could hand the snack boxes to a colleague with a short explanation instead of unpacking the whole order.”
On Bahia routes the passenger count sometimes changes close to departure. That is why we cost the order from the dishes, not from a flat sum, and why last-minute adjustments are handled on the same invoice.
Crew duty time sets the pace at SBSV. A crew turning around quickly gets a menu that comes straight out of the drawer, while one waiting overnight can have cooked dishes. Either way, last-minute orders are handled.
Customs in Brazil apply to food coming off an international flight, and anything not consumed may have to be declared or discarded. For Salvador, a locally prepared order means no import question on the way in.
If you plan a return, tell us at order time. We can prepare the way back from SBSV and hand it over with the outbound meals, so nothing needs to cross customs in a bag.
No, food is not part of a charter into SSA. Even on a short ferry flight with no passengers, crew meals are ordered on request and invoiced on their own, like any other order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
