Catering to your aircraft in Vitória.
Vitória is a port city with a short, busy apron where a tail rarely waits long. Tell us the aircraft and the slot, and the meal arrives at the aircraft ready 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.
Vitória and the state of Espírito Santo have their own table, and it is built on the Atlantic. The private jet menu for SBVT starts with moqueca capixaba: fish or shrimp stewed with tomato, onion, coriander and urucum, traditionally served in a black clay pot. On an inflight menu it travels as a sauce apart, with the fish packed cold and finished in the galley oven, so the stew stays a stew and not a soup.
Private jet food from this coast also means torta capixaba, the layered seafood pie eaten around Easter, which slices cleanly and holds its shape. Local specialities such as moqueca, crab from the mangroves and the coffee of the Espírito Santo highlands give the Vitória inflight catering menu a clear sense of place. Tropical fruit, cassava flour and pão de queijo round out the boards, plated in portions the cabin crew can re-plate without a kitchen.
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.
Vitória sits on an island-studded bay on the Espírito Santo coast, and a tail landing at SBVT usually arrives with a short brief and a hungry crew. Private jet catering here leans on the sea: moqueca capixaba in its clay pot tradition, cod, shrimp, and the fruit that comes up from the interior. Our inflight catering and in-flight catering are written by former VIP flight attendants who know what a galley can finish. Aviation catering for business aviation catering, executive jet catering and diplomatic flight catering is handed over at the FBO, and cabin crew meals are boxed separately.
Business jet catering at SBVT is usually a clean brief: a few passengers, one oven, a cabin that has to smell of nothing. Corporate jet catering, VIP flight catering and charter flight catering are built around that, with luxury inflight catering where the trip calls for it. A private jet chef writes a bespoke menu from what Vitória has in season.
When a delegation lands in Vitória, the menu is agreed with the protocol office, not the kitchen. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule here: discretion, traceability and a team you can name.
Special meals at Vitória are written against the local kitchen: fish stocks, shrimp paste, cassava flour and coconut milk are where allergens hide in a capixaba dish. Kosher, halal, vegan, gluten free, allergen free and kids meals are packed on a separate board and in a separate box, labelled by seat number from the diet card, so nothing is opened by mistake.
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.
Whoever flies the leg into Vitória eats between checklists, so crew catering is built to be quick to open. Crew meals, flight crew meals and pilot meals arrive as crew meal boxes; cockpit meals are separated, with different meals for pilots when policy requires and a separate box for the cabin.
FBO catering at Vitória is handed over where you park. Catering delivery to the FBO goes through the general aviation terminal and your handling agent, and ground handling catering follows their rules for passes and escort. Handling agent catering is arranged on your slot, not ours.
Galley catering at SBVT depends on the aircraft: a light jet and a long-range tail do not share a door height or a galley. Airside catering delivery uses a high loader when the sill is too high for a van, and aircraft provisioning is planned around what the galley can chill, store and heat. Tell us the type and we pack to its drawers and its single oven.
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.
Eurico de Aguiar Salles International serves Vitória and the Espírito Santo coast, with domestic and business traffic on a compact airfield beside the bay. For airport catering and general aviation, that means a short walk from the terminal to the apron, and FBO services and ground handling services that run on the rhythm of a small port-city field and a modest business aviation hub.
Vitória draws business aviation for the port, mining, oil and steel sectors, and the field works as a quiet business aviation hub for the state. Inflight catering, in-flight catering and aviation catering follow that rhythm, as does business aviation catering for chartered corporate legs, executive jet catering for owner flights and diplomatic flight catering for visiting delegations. Cabin crew meals and crew meals for the rotation are ordered with the trip, on request and invoiced like the rest, while FBO services and ground handling services decide who meets the aircraft.
Brazil controls food entering the country: fresh meat, dairy and produce from abroad are restricted, and galley leftovers may be removed by the authorities. For orders, that means loading locally cooked food at VIX and leaving inbound provisions for your handling agent. Ground handling services and FBO services on this business aviation hub follow the same rule, so the galley is cleared before it is filled.
Average rating from the cabin crew and pilots we cater for.
“I wanted a cheese board and savoury canapés for 12 guests at VIX, packed sensibly for a cabin team dealing with different crew meal preferences. We described our serving sequence to The Galley Girls and asked for the snack boxes to be packed accordingly. Our colleague could take over the breakfast portions without asking where every component had been placed during preparation. I appreciated the emphasis on portion planning throughout the airline catering arrangements.”
“It was the packing plan I cared about at Eurico de Aguiar Salles International Airport, with 6 servings of a selection of petits fours and sandwiches and an evening cabin service to consider. I needed the desserts checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the sandwiches quantities from several messages during the final departure checks. My main takeaway from this crew meals order was the practical approach to written menu details.”
“With several individual meal preferences to consider at SBVT, we needed a practical way to serve fresh fruit and breakfast pastries to 7 passengers. We discussed the dimensions before confirming; The Galley Girls grouped the sandwiches into shallow trays that were easy to handle. I appreciated the emphasis on galley preparation throughout the FBO catering arrangements. Separating the main courses from the first service items helped us avoid opening boxes we did not yet need.”
An empty cabin changes the arithmetic: if only the pilots eat, private jet catering at Eurico de Aguiar Salles is two crew boxes rather than a full service, and the price drops accordingly. Moqueca with fish and imported cheeses cost more than seasonal fruit, cassava bread and a chilled salad. We quote per menu and invoice it separately.
A government or delegation movement into SBVT is the one case where the lead time is shaped by others: the protocol office clears the menu and your handling agent clears the airside pass before anything is cooked. Regular charter orders stay simple here, and last-minute requests are handled; we say so plainly if a product cannot be sourced.
Customs in Brazil care about what came in on the aircraft, so the length of the turnaround matters. On a long ground time your handling agent can clear and remove inbound provisions before we load locally cooked food; on a tight departure slot, order with that in mind and keep inbound food sealed and declared.
At SBVT the galley decides. A mid-size jet with one oven and limited chilled space cannot take extra trays, and food from abroad may be inspected or removed. Tell us the aircraft type and we pack to its drawers; the FBO hands it over at the aircraft, so nothing has to be carried through the terminal.
No, catering is not part of a charter: the aircraft and crew are one contract, the food another. For a night departure or an early morning slot at Eurico de Aguiar Salles, the order is handled like any other, handed over at the FBO or to your handling agent and invoiced separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
