Catering to your aircraft in Porto Velho.
Amazon heat sets the rules at SBPV: chilled plates that stay chilled, sauces kept in their own pot. We pack for the crew on the apron.
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.
Rondônia's table starts at the river. For a private jet menu out of Porto Velho, tambaqui is the headline fish, a thick Amazon fish usually grilled as costela, ribs on the bone, or baked with lemon and herbs. Pirarucu, sold in thick white loins, turns up as salted or fresh steaks and flakes cleanly into a cold salad. On an inflight menu these travel in two ways: grilled hot with the sauce apart, or poached and chilled for a drawer lunch.
Private jet food here also means fruit that rarely makes it into a standard Brazilian order: cupuaçu pulp for mousses and juices, açaí served unsweetened as a savoury accompaniment or sweetened as a bowl, and castanha-do-Pará, the Brazil nut, shaved over salads or toasted as a snack. Local specialities such as pamonha and tucupi-based broths exist, but tucupi is sharp and best kept in its own pot. Porto Velho and the wider Rondônia kitchen reward menus that stay simple: one fish, one fruit, one starch.
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.
Porto Velho sits on the Madeira River in Rondônia, and the airport at 295 feet is an Amazon gateway for operators moving between Brasília, Manaus and the interior. Private jet catering here leans on river fish and tropical fruit, packed for the drawer and the oven you actually have. Inflight catering for business aviation at SBPV is cooked and labelled for the cabin crew meals your team serves, and aviation catering for a diplomatic flight catering brief or a plain executive jet catering order follows the same discipline. In-flight catering is handed over at the FBO or to your handling agent, and business aviation catering orders are accepted day and night.
Executives landing at PVH often want something that tastes of the region, so a private jet chef builds a bespoke menu: tambaqui, tropical fruit, light sides. Business jet catering and corporate jet catering run the same way as VIP flight catering for charter flight catering clients, with luxury inflight catering details like plating and seat marking handled for the cabin.
When a delegation lands at SBPV, state visit aircraft catering is handled quietly: government flight catering with sealed trays, labelled by seat. Head of state flight catering and VIP aviation catering need sign-off from the protocol office before anything is cooked.
The Amazon kitchen hides allergens in plain sight: Brazil nuts in farofa and pestos, shrimp in tucupi broths, cassava flour in coatings that look gluten free but are not. For kosher, halal, vegan and allergen free requests, and for kids meals, Porto Velho treats every one of these special meals as its own run: cooked apart, sealed, and marked by seat number so the cabin crew can tell the trays apart in a dim cabin.
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.
Ask for crew meals when you order the trip and we box them for the jumpseat. Flight crew meals, pilot meals and cockpit meals travel as crew meal boxes, with different meals for pilots where policy requires it, and crew catering for the cabin team is on request and on the invoice.
FBO catering at SBPV ends at the aircraft: catering delivery to the FBO or to your handling agent, who opens the way to the apron. Ground handling catering means the crates meet the general aviation terminal, then go airside. Handling agent catering is coordinated with the agent you already use.
Porto Velho handles the aircraft that fly Amazon routes, from light jets to larger corporate types. Galley catering for a bigger cabin means checking the door height and whether a high loader is needed for airside catering delivery. Aircraft provisioning at SBPV is planned around the type: galley size, oven count, drawer depth. Tell us the type and how the galley is fitted and we pack to it.
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.
SBPV is the main airport for Rondônia, standing 295 feet above sea level on a flat Amazon plain. Airport catering supports a general aviation flow of corporate jets, charters and government movements, mostly domestic, and the FBO services and ground handling services on the field shape how an order reaches the aircraft.
Business aviation at Porto Velho serves agribusiness, mining and government travel, and the field works as a quiet business aviation hub for the interior. Inflight catering and in-flight catering for these trips are cooked to order, with aviation catering and business aviation catering built around what the apron allows. Executive jet catering, diplomatic flight catering and cabin crew meals sit on top of the FBO services and ground handling services your handling agent arranges, and crew meals are available on request.
Brazil controls the import of animal and plant products, so food arriving from abroad can be held at inspection. Locally produced food avoids the issue; ask your handling agent how customs treats the galley, and note that FBO services and ground handling services at SBPV follow the same inspection routine.
Average rating from the cabin crew and pilots we cater for.
“Choosing poached fish with steamed rice for 10 people at SBPV was straightforward; the challenge was making it work with a changing departure schedule. Our brief for inflight catering was met with a sensible plan for storage requirements. We discussed the dimensions before confirming; The Galley Girls grouped the fruit plates into divided catering boxes that were easy to handle. I could hand the snack boxes to a colleague with a short explanation instead of unpacking the whole order.”
“Packing roasted vegetable bowls with separate dressings for 4 passengers at PVH needed careful thought, especially given a tight boarding window. I appreciated the emphasis on packing arrangement throughout the in-flight catering arrangements. I wanted clear identification on the desserts; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the crew provisions identifiable helped the colleague taking over service understand the order without another long explanation.”
“Menu approval at Governador Jorge Teixeira de Oliveira International Airport covered vegetarian wraps and colourful salads for 5 guests, leaving us to organise the service around a late menu amendment. The Galley Girls talked through the quantities of breakfast portions with us before confirmation, rather than leaving us to guess the portions. The quantities of side dishes matched our service plan, leaving us comfortable with the order before the final briefing. Our brief for vip inflight catering was met with a sensible plan for written menu details.”
Private jet catering at PVH is priced by the menu rather than a rate card. Amazon fish is the premium item, fruit and rice dishes are the economical ones; send your list and we price it.
Lead time here is shaped by the seasons: a clear dry-season morning is easy, a wet-season afternoon needs a flexible slot. We take late changes and last-minute orders.
For customs, speak to your handling agent about airside access; we pack in sealed, labelled crates so any check at the gate is quick.
You may bring food, with limits on meat, dairy and produce entering Brazil. If the passenger number moves late, we adapt the order.
No. Charter and food are separate orders. When duty time runs long on the ground, ordering crew meals with the trip saves the crew from improvising.
Tail, pax and diets — a flight attendant takes it from there, day or night.
