Catering to your aircraft in Manaus.
Manaus runs on river time and rainy-season skies, and a departure from Eduardo Gomes often carries fruit, fish and cold cases for a long leg. We cook and pack for your galley.
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.
Manaus is the gateway to the Amazonas, and a private jet menu from here starts with the river: tambaqui, pirarucu and tucupi are the dishes people ask about when they arrive.
A good inflight menu for SBEG respects what each local speciality does in a galley. Tambaqui ribs are grilled and travel hot or are re-plated cold; pirarucu is salted or fresh and flakes best straight from the oven; tucupi and jambu are sauces that stay in their own pot.
Private jet food in Amazonas also means fruit that is hard to find elsewhere: cupuaçu, açaí, camu-camu and Brazil nuts from the forest. They make light private jet snacks and desserts that need no cooking aboard.
Local specialities are listed so you can pick by galley, not by name, and everything for Amazonas, Manaus and the surrounding forest is packed for humidity, with ice and chilled cases kept separate.
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.
Heat and humidity decide how food is packed for a departure from Manaus, which is why private jet catering here leans on sealed containers, chilled plating and sauces kept apart. At Eduardo Gomes International (SBEG/MAO) we supply inflight catering and in-flight catering for business aviation catering trips, executive jet catering for corporate flight departments and diplomatic flight catering for official travel. Aviation catering is cooked to your galley, and cabin crew meals are boxed separately from the guest service.
Business jet catering at Manaus is usually a corporate or charter flight into the Amazonas. A private jet chef writes a bespoke menu around the galley: corporate jet catering with river fish, VIP flight catering with sauces apart, charter flight catering built for a light turnaround, luxury inflight catering with cupuaçu and Brazil nuts.
Official travel into the Amazonas calls for government flight catering with a clear paper trail. Head of state flight catering and VIP aviation catering are cleared with protocol, and state visit aircraft catering stays quiet and exact.
Special meals in Manaus follow how the kitchen works: river fish, cassava flour, Brazil nuts and dairy all appear in regional food, so every plate is cooked on its own board and sealed. Kosher, halal, vegan, gluten free, allergen free and kids meals are marked by seat number, with the fish and nut allergens flagged on the label.
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 a Manaus rotation the crew eats between legs, so crew meals are packed to survive heat. Flight crew meals and pilot meals go in separate crew meal boxes, crew catering is billed on its own, and cockpit meals can be different meals for pilots when the operator's policy asks. Cabin crew meals are labelled by role and delivered with the order.
At SBEG, FBO catering is handed over at the general aviation terminal through your handling agent. Catering delivery to the FBO is coordinated with ground handling catering, and handling agent catering is arranged on your slot. Afternoon storms on the ramp may shift the handover under cover.
Larger aircraft at SBEG may need a high loader to reach the galley door. Galley catering is packed in the order the crew loads it, and airside catering delivery runs through the handling agent. Aircraft provisioning for a wide-body is planned with the type and the door height before anything is cooked.
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.
Manaus is a business aviation hub for the Amazon, with general aviation activity tied to the river, the forest and the free-trade zone. Airport catering at SBEG works with FBO services and ground handling services.
Business aviation catering at SBEG includes inflight catering and in-flight catering for charter and corporate flights, aviation catering for executive jet catering, diplomatic flight catering through protocol, and cabin crew meals boxed separately.
Customs rules in Brazil restrict animal products and fresh produce on international arrivals. For a flight into Manaus, ordering locally keeps the galley simple and the paperwork short.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at MAO, where our order of a breakfast basket with individual preserves for 5 people involved a revised passenger count. The Galley Girls suggested separate meal boxes for the canapés, and that choice worked well with our storage arrangement. I want a private jet chef to understand cabin service sequence, and this order gave us a useful starting point. Separating the salads from the first service items helped us avoid opening boxes we did not yet need.”
“Having 10 guests request grilled salmon with a lemon dressing at Eduardo Gomes International Airport meant planning the portions carefully while accounting for an evening cabin service. The order made in flight catering feel manageable because the written menu details had been considered beforehand. The Galley Girls kept the sandwiches separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the salads ready without cluttering the galley work area during preparation.”
“A request for beef fillet with roasted potatoes, 2 passengers, and several individual meal preferences: that was our brief for the departure at SBEG. I would discuss inflight catering services with them again, especially when galley preparation needs careful coordination. The Galley Girls grouped the sauces by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the crew provisions without asking where every component had been placed during preparation.”
Costs vary with the menu, not the clock. An early departure from Manaus may only need coffee, fruit and pastries, while a night service might add a hot main. We quote each as its own order.
Lead time depends on what you order and how it travels. A two-meal long-haul from SBEG gets one hot service, one cold, each labelled. Last-minute orders are handled whenever the menu allows.
Yes. Brazilian import rules cover animal products and fresh produce arriving on international flights, so kosher or halal special meals coming in from abroad may be restricted. Meals cooked locally avoid that: we prepare special meals in Manaus and seal them.
Bringing your own food to Manaus means checking what customs allows. Cupuaçu, açaí and Brazil nuts are local, easy to order and ready to load.
No. A charter into Manaus does not cover food, which is ordered and invoiced as its own order. Season and weather decide departure windows here, and an order can be adjusted when they change.
Tail, pax and diets — a flight attendant takes it from there, day or night.
