Catering to your aircraft in Campinas.
At SDAM the day starts early and the apron fills with corporate aircraft from São Paulo state, so we pack breakfast trays and crew boxes for a galley with one oven and a small drawer. Former VIP flight attendants cook, label by seat and hand over at the 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.
São Paulo state runs on coffee, cattle and citrus, and the private jet menu for Campinas draws on all three. A private jet menu built around the region starts with breakfast: pão de queijo from the oven, fresh papaya and pineapple, and a proper Brazilian coffee service. The inflight menu for lunch leans on grilled picanha sliced thin, rice and black beans kept apart from the sauce, and salads dressed at the last moment. Private jet food from the interior has a handful of local specialities worth packing: coxinha, pastel, goiabada with fresh minas cheese. Private jet platters of tropical fruit, cheese and charcuterie travel well in a galley drawer, and gourmet inflight meals such as moqueca or feijoada are packed in their own pots for the oven. Private jet snacks for the cabin include brigadeiro, castanhas and sliced mango. These local specialities come from the Campinas area and São Paulo.
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.
SDAM sits on a plateau at 2,008 ft in the São Paulo interior, where corporate rotations arrive early and leave before lunch. Private jet catering here follows that rhythm: breakfast trays built around Brazilian coffee, cold lunches for the return leg, and crew meals packed for a tight jumpseat. We also supply inflight catering, in-flight catering and aviation catering to the aircraft types that use Campinas. Our team of former VIP flight attendants handles business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals, all handed to your handling agent at the FBO.
SDAM serves a technology and agribusiness region, so business jet catering often means a light lunch that suits a meeting day. We write a bespoke menu with a private jet chef for corporate jet catering, VIP flight catering and charter flight catering, and keep luxury inflight catering restrained: good bread, fresh fruit, one hot dish.
For official travel through Campinas, government flight catering is handled by a small named team. Head of state flight catering, VIP aviation catering and state visit aircraft catering are cooked against a cleared menu, sealed, and delivered to the FBO with an agreed handover.
At SDAM the main allergen traps are Brazilian staples: cheese bread made with cassava and cheese, farofa that may carry bacon, and feijoada cooked with pork. For kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals, the kitchen works from a written diet card, packs each restricted dish on its own board and in its own box, and labels it by seat number. Gluten free here usually means cassava and rice, naturally, and we keep those apart from wheat.
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 a Campinas rotation, the crew meals are a separate line you ask for when you book the slot, and they are billed the same way as the guest menu. Flight crew meals for a Campinas rotation are packed to be eaten one-handed on a jumpseat, and pilot meals can differ so the two never share a dish. Crew catering comes in labelled crew meal boxes, cockpit meals are kept apart from guest trays, and different meals for pilots are available when the operator's policy asks for it.
We deliver to the FBO at Campinas and your handling agent takes the order to the apron. Catering delivery to the FBO, ground handling catering and handling agent catering are coordinated through the general aviation terminal, and FBO catering stays sealed until the galley.
Aircraft at Campinas range from light jets to larger corporate types, and the aircraft decides how galley catering is loaded: door height, whether a high loader is needed, and how much the galley can hold. For airside catering delivery at SDAM we work with your handling agent so aircraft provisioning reaches the door in sealed carts or boxes, sized to the oven and drawers you have rather than to the menu.
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.
The airport at Campinas sits on a plateau at 2,008 ft, serving general aviation from the São Paulo interior. Airport catering for SDAM follows the field's pattern, with ground handling services and FBO services arranged around each slot.
SDAM is a quieter business aviation hub than its famous neighbour, which suits corporate rotations that want a simple turnaround. Inflight catering and in-flight catering are written around that rhythm, with aviation catering and business aviation catering for the aircraft types that land. Executive jet catering, diplomatic flight catering and cabin crew meals complete what the field sees.
Brazil applies strict sanitary and customs rules to imported fresh food, meat, dairy and plants, so catering for international arrivals is usually sourced locally. At SDAM your handling agent can tell you what must be declared. We pack sealed and labelled for inspection.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at SDAM, where 12 guests expected smoked salmon bagels and sliced fruit despite limited fridge space. With in flight catering, careful attention to storage requirements matters as much to our crew as the menu itself. We discussed the dimensions before confirming; The Galley Girls grouped the main courses into shallow trays that were easy to handle. I could hand the crew provisions to a colleague with a short explanation instead of unpacking the whole order.”
“As the person coordinating a cheese board and savoury canapés for 7 passengers at Estadual de Campos dos Amarais - Prefeito Francisco Amaral Airport, I needed an arrangement that considered an evening cabin service. Our request to The Galley Girls focused on the salads, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the sauces to brief the crew without making assumptions about what had been ordered. I would discuss inflight catering services with them again, especially when written menu details needs careful coordination.”
“Despite an evening cabin service, we wanted the 6 guests at Estadual de Campos dos Amarais - Prefeito Francisco Amaral Airport to enjoy a cheese board and savoury canapés without a complicated cabin service. The Galley Girls kept the sauces separate from the finishing elements, which gave us control over the final presentation. We could finish the crew provisions as each guest was ready, rather than laying everything out at once. I want an inflight catering company to understand catering handover, and this order gave us a useful starting point.”
Think of private jet catering as a menu rather than a tariff. At SDAM a pre-dawn rotation usually means a simple breakfast order, while an afternoon stop can carry a hot lunch. Tell us the slot and the galley, and we put a figure on exactly what you choose.
Different aircraft, different plan. Small cabins into Campinas get lighter, cold-first menus; larger ones can carry hot courses. Last-minute requests are handled and the order is made easier by regional ingredients that are in the market year round.
Early morning at SDAM, the practical point is sealed, labelled boxes that the handling agent can inspect without opening everything. Brazil is strict with imported meat, dairy and plants, so ordering local avoids delay.
For a long leg out of SDAM, we split the menu: a hot course for the first service and chilled platters or snacks for the second. You may bring food aboard, but sealed, labelled meals from us avoid questions with customs and your handling agent.
No, catering sits outside the charter and is a separate order. At Campinas, a special-meal request is cooked on its own board, boxed apart, and labelled for its seat.
Tail, pax and diets — a flight attendant takes it from there, day or night.
