Catering to your aircraft in Marília.
Marília is a quiet interior airfield in São Paulo state, and the business jets that land at SBML usually carry a small group with a clear plan. We cook and pack for your galley and hand it over at the aircraft, so the crew only has 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.
Marília is in the interior of São Paulo state, a long way from the coast, and the private jet menu here leans on what the interior kitchen does well. Cheese bread, pão de queijo, is the obvious start: baked, packed warm, finished in the galley oven or served at room temperature. Coxinha, the shredded-chicken croquette, makes an easy private jet snacks tray, because it travels in a box and needs no sauce. Pastel de feira is the market-stall pastry of São Paulo state; it works as a hot course only if your galley has an oven, otherwise we pack it for a cold re-plate.
Local specialities should come with their galley constraint, so here is the private jet food of the São Paulo interior as it really travels. Beef from the region's cattle country suits sliced, chilled private jet platters. Rice and beans with farofa is a gourmet inflight meals option that holds well in a sealed tray. Fruit from the state, mango, papaya and citrus, goes into cold platters, cut per passenger. The inflight menu for Marília is written around the tail, the headcount and the slot.
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.
The Marília region is food-processing country, known for biscuits, peanuts and snack makers, and it sets the tone for a business-jet apron that is quiet most of the week. Private jet catering at Marília (MII) is therefore planned trip by trip, around the tail and the seat plan. Inflight catering and in-flight catering arrive packed for your galley, aviation catering is handed over by the FBO, and business aviation catering covers corporate runs to the interior. Executive jet catering follows your menu, diplomatic flight catering follows protocol, and cabin crew meals are packed apart from the guest trays.
Who flies into MII? Executives visiting plants, owners on a weekend, small charter groups. For them, business jet catering means a bespoke menu from a private jet chef, packed for a drawer and a small oven. We write corporate jet catering, VIP flight catering and charter flight catering for Marília around what the galley can hold, and keep luxury inflight catering simple.
When a state delegation lands at MII, the menu is agreed with the protocol office, not the kitchen. Government flight catering, head of state flight catering and VIP aviation catering are labelled by seat and recorded batch by batch. For state visit aircraft catering at Marília, you get discretion and one point of contact.
Special meals at Marília start in the kitchen, not on the label. Local cooking leans on cheese, cassava flour, wheat pastry and fried items, so gluten free and allergen free trays are cooked separately and sealed with their own cutlery. Kosher, halal and vegan requests are agreed with the menu, and kids meals are packed in small portions that survive a bumpy descent. Seat numbers go on the lid, never names.
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 request, flight crew meals for Marília are ordered with the trip and invoiced as their own line, like the rest of the order. Flight crew meals for a short turnaround at SBML are packed for the jumpseat: pilot meals that can be eaten with one hand, and crew catering for cabin staff boxed separately. Cockpit meals are labelled apart, crew meal boxes carry a seat or role number, and different meals for pilots are available when the operator's policy asks for it.
FBO catering at Marília is delivered to the general aviation terminal, then taken airside by your handling agent. Catering delivery to the FBO at SBML is arranged with ground handling catering rules in mind: access, handover point and slot. Handling agent catering means one phone call and one name for the aircraft.
Most aircraft on the Marília apron are light and mid-size jets, so galley catering is loaded by hand through the cabin door, with no high loader needed. For anything larger, tell us the type and the airside catering delivery is arranged with your handling agent for aircraft provisioning at SBML. The galley decides the packing: one oven, one drawer, or neither.
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.
Frank Miloye Milenkowichi–Marília State Airport, SBML, serves the city of Marília in São Paulo state. Airport catering here is practical: a general aviation ramp, a small terminal and a handling agent who knows the field.
Business aviation hub is too grand a label for Marília, but it handles real corporate traffic. Inflight catering and in-flight catering here are small and precise. Aviation catering and business aviation catering for executive jet catering are packed for light jets, diplomatic flight catering follows protocol, cabin crew meals are boxed separately, and FBO services and ground handling services keep the apron moving for general aviation.
Brazilian customs controls the import of fresh food, so a flight arriving into Marília with produce from abroad can have it refused. The practical answer is to order locally; we cook in Brazil and the tray is clear. Tell your handling agent what remains in the galley.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at MII: a short ground stop, alongside a request for a breakfast basket with individual preserves for 3 passengers. I asked The Galley Girls for the crew provisions in shallow trays, with garnishes supplied separately for plating on board. The breakfast portions stayed together in one group, so another crew member could follow the same plating sequence. I appreciated the emphasis on cabin service sequence throughout the charter flight catering arrangements.”
“My order at Frank Miloye Milenkowichi–Marília State Airport covered a mezze selection with flatbreads for 6 guests, with a practical service plan needed because of several individual meal preferences. I needed the crew provisions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the snack boxes was easy to spot, and we could brief the rest of the team quickly. For private jet food, that attention to packing arrangement made the order noticeably easier to manage.”
“Packing mushroom risotto and a green salad for 8 passengers at SBML needed careful thought, especially given a late menu amendment. The fruit plates came from The Galley Girls in separate meal boxes, with a packing list that matched the contents. I appreciated the emphasis on portion planning throughout the private jet meals arrangements. Separating the canapés from the first service items helped us avoid opening boxes we did not yet need.”
Start from what you want on the plate. In Marília, customs and food-import rules make local sourcing the sensible path, so the price follows local products. Tropical fruit in season is modest; premium beef is not. How much private jet catering costs depends on those choices, and we invoice it as its own order.
When the trip returns through MII, we suggest you book both legs together. The lead time then stops being a question, because the return menu is already agreed and the handling agent knows the slot. Last-minute changes to the way back are handled too.
With no passengers, the customs conversation at SBML is short but it still happens. Ask your handling agent what to declare, and order the next service from us, cooked locally. Crew meals for a positioning leg are a normal order.
Official trips often carry their own food, and at MII the question is what customs will accept. Packaged items may pass; fresh produce usually does not. We offer a protocol-cleared menu cooked locally, which keeps the delegation clear of any border check.
No, the charter does not carry the food. At Marília, a short stop means we pack for fast service: chilled trays and items that need only the oven. It is a separate order, and a separate invoice.
Tail, pax and diets — a flight attendant takes it from there, day or night.
