Catering to your aircraft in Guajará-Mirim.
The wet season shuts the cloud low over GJM, and the dry months open the sky. Either way the order is the same: private jet food packed in sealed boxes and delivered plane-side at SBGM, day or night.
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 is Amazon country, and a private jet menu for Guajará-Mirim reads the river first. Tambaqui, the large Amazon fish, is the local star: ribs grilled over charcoal, or a fillet baked with herbs, packed so it can be re-plated without a pan. Pirarucu and filhote turn up in the same way, and tucunaré is the lighter option for a crew that wants fish without the grease. Local specialities travel better when the sauce stays in its own pot, so the inflight menu keeps tucupi, the yellow cassava broth, apart from the fish until service.
Private jet food from this corner of {Region} leans on cassava, Brazil nuts, cupuaçu and açaí. Farofa and a cassava-based side replace the usual starch, and cupuaçu cream works as a cold dessert that survives a warm cabin. Private jet platters of tropical fruit, cheese and cured meat from the region sit beside gourmet inflight meals such as grilled tambaqui with rice, and private jet snacks like castanha-do-pará and cassava crisps keep in the drawer for the leg out.
Guajará-Mirim is a border town across the Mamoré from Bolivia, and the table shows it: Brazilian river fish, Bolivian-style salteñas on the market stalls, and fruit that arrives in crates every morning. A private jet menu built here is short and local, with tambaqui as the centrepiece, and the inflight menu carries the sides separately so nothing goes soft. Local specialities are cooked and chilled, then finished on board with the oven or served cold.
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.
Guajará-Mirim sits on the Mamoré river in Rondônia, a border town in the western Amazon where the airport works around the rains and the river. Private jet catering here is written for a short apron, a small terminal and a galley that has to carry its own cold chain. We cook and pack the meal, you re-plate and serve; inflight catering and in-flight catering for SBGM follow the same rule as anywhere. Aviation catering for business aviation catering flights, executive jet catering, diplomatic flight catering and cabin crew meals are all ordered through one contact.
Business jet catering at GJM serves ranchers, mining and agribusiness travellers and the occasional charter flight catering request across the border. Corporate jet catering and VIP flight catering here favour river fish and cassava. Our private jet chef writes a bespoke menu for luxury inflight catering and sends it for approval before the slot.
Government flight catering at Guajará-Mirim is rare, but when it happens it runs on protocol. Head of state flight catering, VIP aviation catering and state visit aircraft catering at SBGM are approved in advance, with traceable ingredients, a named team and discretion at the apron.
Special meals at Guajará-Mirim start with what the local kitchen hides: fish stock in the tucupi, wheat in cassava-based breads, and shared fryers in a small market kitchen. Kosher, halal, vegan, gluten free and allergen free meals are built as a procedure, cooked and sealed separately and labelled by seat number. Cassava and rice make gluten free simple here, and fruit and nuts cover vegan trays. Kids meals are plain, sealed and kept apart from the adult trays.
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.
Rotations through SBGM are short and weather-driven, so crew catering here is planned around the slot. Crew meals and flight crew meals come boxed for eating one-handed, pilot meals and cockpit meals are kept apart from the passenger trays, and crew meal boxes can offer different meals for pilots. Everything is on request and invoiced with the order, and cabin crew meals ride along if you ask.
FBO catering at Guajará-Mirim means catering delivery to the FBO or the general aviation terminal, and handover at the aircraft. We work with your handling agent for ground handling catering, and handling agent catering follows their airside rules. Give us the tail and the slot, and we meet the aircraft.
Guajará-Mirim is a regional apron, and the aircraft type sets the loading: a turboprop or light jet takes provisioning by hand through the main door, with no high loader needed. Airside catering delivery is coordinated with your handling agent, and for larger cabins we confirm the door height and galley layout in advance. Galley catering is packed in trolleys or boxes sized to the galley you actually have, and aircraft provisioning is checked against the seat plan before the handover.
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.
Guajará-Mirim Airport is a regional field serving the town on the Mamoré river, with a modest terminal and a runway used by turboprops and light jets. Airport catering here is simple: a short walk from terminal to apron, and a handling agent who controls access. General aviation and FBO services are limited, and ground handling services are arranged in advance.
The airport is a small business aviation hub on the Brazil-Bolivia line, where the dry season brings more charter and executive traffic. Aviation catering, inflight catering and in-flight catering are ordered like anywhere else, executive jet catering and business aviation catering are planned around the galley, and diplomatic flight catering and cabin crew meals are handled on request.
International departures from SBGM pass through Brazilian customs and agricultural inspection, and the receiving country applies its own rules on fruit, fish and dairy. We separate waste, seal the trays and give your crew a list of contents. Ask your handling agent about requirements for the destination before the order is final.
Average rating from the cabin crew and pilots we cater for.
“Packing vegetable tartlets and a dessert selection for 4 passengers at GJM needed careful thought, especially given several individual meal preferences. I appreciated the emphasis on storage requirements throughout the private jet meals arrangements. I asked The Galley Girls to review the side dishes quantities against the passenger brief, and the proposed portions made sense. There was enough information about the salads to brief the crew without making assumptions about what had been ordered.”
“It was the packing plan I cared about at Guajará-Mirim Airport, with 6 servings of avocado toast components and breakfast fruit and a short ground stop to consider. The Galley Girls used a readable packing list for the side dishes, which helped when two colleagues checked the order together. The starters were also listed clearly, which made it easier to pass instructions between crew members during preparation. My main takeaway from this private jet menu order was the practical approach to meal organisation.”
“Clear quantities were essential at SBGM: we had 4 passengers expecting herb chicken with a quinoa salad and were working around a short ground stop. The Galley Girls suggested individual containers for the sandwiches, and that choice worked well with our storage arrangement. Separating the starters from the first service items helped us avoid opening boxes we did not yet need. I want a private jet chef to understand packing arrangement, and this order gave us a useful starting point.”
Pricing follows what you put on the aircraft. A two-service leg out of Guajará-Mirim usually means a hot course early, a cold one later, and breakfast items if it runs overnight. Each dish is priced on its own line, so a tambaqui main and a tapioca breakfast are easy to compare. Private jet catering is billed as a normal order, separate from the flight.
What matters is the diet and the passenger. A child meal can be built from rice, chicken and fruit quickly, while a kosher tray needs a sealed supplier. A same-day request for halal or allergen free is possible in many cases, and we say honestly if an item cannot be sourced for your slot.
The border with Bolivia sits right across the river, and customs there treat fresh produce and meat seriously. A menu with local products from Rondônia is designed so nothing carries across a border unplanned: fruit eaten on the leg, fish served hot and finished, nuts in sealed bags.
The question here is what survives a weather hold. Food you carry in a bag does not like a long wait in tropical heat, while sealed boxes with cold packs do better. You can bring food, and we can add to it, but we will always say what we would not keep warm on the apron.
Separate order, separate invoice. For a private jet charter into Rondônia, catering is something you add. The handling agent decides airside access at this terminal, so we confirm the plan with them and hand the trays over plane-side.
Tail, pax and diets — a flight attendant takes it from there, day or night.
