Catering to your aircraft in Guaratinguetá.
Edu Chaves Field is a valley airfield at 1,761 ft, and flights here tend to be short and quiet. We cook and pack for the crew who turn the aircraft in Guaratinguetá, to your 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.
Guaratinguetá lies in the Paraíba Valley, the stretch of São Paulo state between the capital and Rio, and the local table reads accordingly. A private jet menu built around the valley leans on pão de queijo, cuscuz paulista, pastel and the country cooking of the interior, while the Serra da Mantiqueira supplies cheese, dulce de leite and mountain coffee. Private jet food from here travels well when it is planned for the galley: the inflight menu keeps the sauce in its own pot and the bread wrapped. Local specialities in São Paulo state include feijão tropeiro and farofa; we turn them into private jet platters, gourmet inflight meals and private jet snacks that a flight attendant can re-plate from a drawer.
For a São Paulo state stop, the private jet menu usually starts with what the valley grows and bakes. The inflight menu at GUJ can carry pão de queijo, tropical fruit, fresh cheese from the Mantiqueira hills and a coxinha plate, all packed as private jet food that tolerates a cabin galley. Local specialities such as cuscuz paulista and feijão tropeiro need a sealed tray and a note on service. We build private jet platters, gourmet inflight meals and private jet snacks from them, so your São Paulo order stays recognisably regional.
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.
Cooler valley air and a Serra da Mantiqueira backdrop define a GUJ turnaround, and that shapes what survives in a drawer. Our private jet catering for SBGW follows the same logic, from inflight catering and in-flight catering to aviation catering for crews on a tight rotation. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are ordered with the flight and passed to your handling agent.
Guaratinguetá sees owners and executives travelling in the São Paulo interior. Business jet catering for GUJ means a galley-friendly brief; corporate jet catering, VIP flight catering and charter flight catering all start with the tail and the headcount. Luxury inflight catering is possible when a private jet chef prepares a bespoke menu.
When a state delegation lands at Guaratinguetá, government flight catering is decided by the protocol office. Head of state flight catering, VIP aviation catering and state visit aircraft catering are prepared by a small named team, with every dish traced.
At Guaratinguetá, special meals follow a procedure: kosher, halal, vegan and gluten free meals are prepared on separate boards. Allergen free trays and kids meals are packed apart, and cassava, corn and nuts are where we watch the allergens.
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 SBGW the crew often waits on the ground, so crew meals are planned for that gap. Flight crew meals and pilot meals are ordered on request and invoiced as usual. Crew catering is boxed, cockpit meals are separate, crew meal boxes carry no names, and different meals for pilots are standard. Cabin crew meals can be added.
At Guaratinguetá, FBO catering is passed through your handling agent and signed for at the general aviation terminal. Catering delivery to the FBO, ground handling catering and handling agent catering are planned together before the slot.
Edu Chaves Field handles light and mid-size jets, so galley catering is carried by hand. Airside catering delivery and aircraft provisioning at Guaratinguetá follow the door height and the galley layout of your type.
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.
Guaratinguetá's airfield, at 1,761 ft, is a valley stop. Airport catering, general aviation and FBO services are modest, ground handling services are arranged by the agent, and it works as a quiet business aviation hub for the interior.
SBGW is used by operators in São Paulo state who need inflight catering and in-flight catering quietly. Aviation catering, business aviation catering and executive jet catering are common; diplomatic flight catering and cabin crew meals are available on request.
Brazilian customs treat the galley as a place where food may be inspected, and fresh animal and plant products are controlled. At SBGW we buy locally so nothing needs to be declared.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating a cold lunch with cheese and fruit for 12 passengers at SBGW, I needed an arrangement that considered a small galley worktop. I would discuss vip inflight catering with them again, especially when cabin service sequence needs careful coordination. I needed the crew provisions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The canapés remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Menu approval at GUJ covered smoked salmon bagels and sliced fruit for 2 guests, leaving us to organise the service around a small galley worktop. I asked The Galley Girls for the starters in individual containers, with garnishes supplied separately for plating on board. Keeping the sandwiches aside until service helped preserve the presentation while we dealt with the boarding tasks. The storage requirements stood out more than any sales pitch about private jet catering.”
“Rather than an elaborate service at Edu Chaves Field, our 7 guests wanted mushroom risotto and a green salad, organised sensibly around limited fridge space. The Galley Girls suggested shallow trays for the side dishes, and that choice worked well with our storage arrangement. Separating the sauces from the first service items helped us avoid opening boxes we did not yet need. For our team, the strongest part of their private jet catering services was how they handled portion planning.”
What moves a private jet catering bill at Guaratinguetá is the menu, not the airfield: seafood costs more than a valley plate of beans and rice. Airside handover through your handling agent is part of how we plan it. Send the passenger count and we quote line by line.
Passenger counts shift, and at SBGW we plan for that. The lead time question usually becomes how to order for six and be ready for eight; we pack in a way that scales. Last-minute orders are handled.
At GUJ, customs means keeping the galley clean of unlisted food. Crew duty time can stretch while the aircraft waits, so a local order is easier than carrying produce in. Pilots get their own boxes.
Brazil restricts the import of meat, dairy and fresh produce, so bringing food on board into Guaratinguetá risks seizure. Customs rules treat the galley as an entry point. Ordering locally at GUJ avoids it entirely.
Is catering part of a charter into Guaratinguetá? No, it is a separate order. If the return leg leaves from SBGW, tell us now and we prepare both sets of meals.
Tail, pax and diets — a flight attendant takes it from there, day or night.
