Catering to your aircraft in Guaíra.
A light or midsize jet into SSGY arrives with a quiet cabin and a small galley. We cook for that galley in Paraná style and hand the boxes to your handling agent.
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.
Western Paraná cooks with what the Paraná River and the lake give it. For a private jet menu out of Guaíra we lean on that table: fish from the river, manioc, corn, and the churrasco habits that every passenger from this part of Brazil expects. The inflight menu has to survive a drawer and a small oven, so each local dish is described by how it travels, not by how it looks on the restaurant plate.
Pintado or tilapia from the river is the obvious private jet food for this field: a fillet that stays sealed, a sauce in its own pot, finished in the oven on board. Pão de queijo, mandioca frita and a grilled beef cut sliced for each passenger are local specialities that hold up well. Private jet platters of Paraná cheese, cured meat and tropical fruit stay chilled and are re-plated cold. These gourmet inflight meals and private jet snacks are what Guaíra feels like at 40,000 feet, packed for the galley rather than for a dining room.
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.
Guaíra Airport sits at 889 feet in the west of Paraná, a small field where a light or midsize jet shows up with a quiet cabin and a galley that was stocked somewhere else. Private jet catering here is written for that galley: cold plates that wait in the drawer, one hot dish that finishes in the oven, everything handed over at the FBO or the foot of the aircraft. The same menu logic carries inflight catering, in-flight catering and aviation catering for the trips that come through SSGY, and cabin crew meals ride along when you ask for them.
Business jet catering at Guaíra is usually a short brief: six passengers or fewer, a midsize jet and a galley with a drawer and one oven. Corporate jet catering and VIP flight catering follow the same logic here, with a private jet chef writing a bespoke menu around the aircraft. Charter flight catering for groups heading to Paraná farms or the lake works the same way, and luxury inflight catering means fewer dishes done well, not more.
Government flight catering into Guaíra is written for protocol before it is cooked. Head of state flight catering and VIP aviation catering mean a named team, a cleared menu and a quiet handover at the FBO. State visit aircraft catering in western Paraná is rare, so we plan each one individually.
At Guaíra the allergen question is practical: manioc flour, cheese bread and fried snacks are everywhere in local cooking, and wheat and dairy hide in places a passenger would not expect. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are handled as a procedure: each is cooked and packed on its own board, sealed, and marked with a seat number. Tell us the restriction with the tail and we write the menu around it.
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.
When the trip stops at SSGY, crew meals are an extra line on the order, never included. Flight crew meals travel in crew meal boxes, pilot meals and cockpit meals are packed apart from the cabin trays, and crew catering is written for what each person can eat between tasks. Different meals for pilots are prepared when the operator's policy asks for it.
FBO catering at Guaíra means a handover at the general aviation terminal or at the foot of the aircraft. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering follows your slot. Handling agent catering at SSGY is a short, direct chain.
Light and midsize jets are the usual callers at Guaíra, so the load goes in by hand through the cabin door or the baggage hold, and no lift is needed. If a larger aircraft is booked, say so when you order and your handling agent sets up airside catering delivery to the door. Galley catering follows what the aircraft carries: how many ovens, how much drawer space, which sections stay cold. Aircraft provisioning is packed in boxes light enough to carry up the stairs.
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.
Guaíra Airport serves the town of Guaíra on the Paraná bank of Lake Itaipu. Airport catering here is small and local, and general aviation traffic is the main user. FBO services and ground handling services are limited but sufficient for private jets.
Guaíra is a small business aviation hub: executive jet catering for farm owners, inflight catering for corporate trips and aviation catering for charters. In-flight catering and business aviation catering are ordered with the tail and the slot, diplomatic flight catering is exceptional, and cabin crew meals can be added on request.
Brazil controls the import of animal and plant products, and a flight arriving from abroad at Guaíra cannot bring fresh meat, dairy or produce into the country. Food is bought locally and loaded in Brazil, sealed and labelled, so the catering order stays simple.
Average rating from the cabin crew and pilots we cater for.
“A request for roasted vegetable bowls with separate dressings, 7 passengers, and limited fridge space: that was our brief for the departure at GGJ. I appreciated the emphasis on crew briefing throughout the inflight catering arrangements. The Galley Girls prepared the main courses for assembly in the galley, with the accompanying elements easy to locate. We could finish the sandwiches as each guest was ready, rather than laying everything out at once.”
“With a short ground stop to consider at Guaíra Airport, we needed a practical way to serve herb chicken with a quinoa salad to 4 passengers. With several people involved, The Galley Girls kept the crew provisions and delivery arrangements together in a concise order update. Knowing where the desserts were packed meant the crew could begin the relevant checks as soon as the order arrived. Our brief for in-flight catering was met with a sensible plan for cabin service sequence.”
“Good preparation made the difference at SSGY, where 11 guests expected roasted vegetable bowls with separate dressings despite a changing departure schedule. The Galley Girls suggested shallow trays for the crew provisions, and that choice worked well with our storage arrangement. I could hand the salads to a colleague with a short explanation instead of unpacking the whole order. Our brief for vip inflight catering was met with a sensible plan for crew briefing.”
There is no reason to pay for a full service on a ferry flight. For a repositioning into Paraná we price what is loaded: cockpit boxes, a snack set, maybe one hot dish. Adding a fish course or a cold platter changes the figure, and we show each line before you confirm.
Order as soon as the delegation's movement is confirmed. We ask for the aircraft type, the headcount, the diets and the protocol requirements, then build the menu. Guaíra is not a field with many caterers, so we prefer to start early, and we still handle last-minute orders.
The length of your turnaround at GGJ decides how the food is delivered: during a long ground time we remit it in one go, during a short one it is ready at the aircraft. Customs only needs the food to be sealed, labelled and declared by your agent.
Passengers can bring items, but the crew has the final say, and the galley size is the limit. We start from the type of aircraft, build the menu for it, and you add what you like. International arrivals face the customs rules on animal and plant products.
Catering is a separate order, not an extra on the charter. For night departures or first-wave slots at Guaíra we plan the packing to match your time, and the invoice is separate, like the rest of the order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
