Catering to your aircraft in Florianópolis.
SBFL is busiest when the island is: long weekends, summer holidays, big events. We build the menu around local seafood and fruit and hand it 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.
The Santa Catarina coast shapes every private jet menu we write for Florianópolis. Oysters from the local bays, prawns and white fish lead the inflight menu in season, with citrus and tropical fruit alongside. Local specialities such as pastel, pão de queijo and tapioca crepes round out private jet food that tastes of Brazil rather than of an airport.
On the galley side, we sort the dishes by how they finish: seafood chilled and re-plated cold, stews and grilled meats finished in the oven, sauces in their own pots. A flight out of Florianópolis carries Santa Catarina in the drawer, labelled by seat so nobody has to guess whose plate is whose.
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.
Hercílio Luz International sits on Santa Catarina island, and its summer season fills the ramp with business jets and long-haul charters. Private jet catering at SBFL leans on what the island does best: oysters from the local bays, prawns, citrus and tropical fruit. For inflight catering that suits a short or long sector, we cook and pack for the galley you actually have. Aviation catering here means chilled seafood kept apart from the hot service, and business aviation catering for a crew that lands, turns and leaves. Executive jet catering follows the same logic, and diplomatic flight catering is cleared by protocol before anything is cooked. Cabin crew meals ride in their own labelled boxes, and in-flight catering for the pilots is packed separately.
For a corporate flight out of Florianópolis, a private jet chef starts with the galley and the headcount, then writes a bespoke menu. Business jet catering and corporate jet catering lean on local seafood. VIP flight catering and charter flight catering are ordered and invoiced separately, and luxury inflight catering is finished at the seat.
State visit aircraft catering into Florianópolis starts with protocol, not the kitchen. Government flight catering and head of state flight catering use a named team, traceable ingredients and sealed packing; VIP aviation catering is handled with discretion.
Seafood is everywhere on the Florianópolis menu, so allergen control here starts with shellfish: separate boards, separate boxes and a diet card matched to the seat plan. Kosher, halal, vegan, gluten free and allergen free meals, plus kids meals and other special meals, are cooked on their own and sealed, with seat numbers on the lid and no names on the labels.
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 turnaround is short, crew meals at Florianópolis need to be easy to eat. Flight crew meals come in crew meal boxes, pilot meals and cockpit meals are packed separately, and crew catering is on request and invoiced like any order. We can prepare different meals for pilots, so captain and first officer do not share a dish.
Catering delivery to the FBO at Hercílio Luz needs the slot and the tail. FBO catering is handed to your handling agent; ground handling catering and handling agent catering depend on passes and airside escort at the general aviation terminal.
Large aircraft arriving at SBFL are provisioned differently from a light jet. Galley catering for a wide-body is loaded by high loader at the door the crew assigns, and airside catering delivery is coordinated with your handling agent for aircraft provisioning. Tell us the type and the galley layout and we pack accordingly.
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.
Hercílio Luz International serves Florianópolis and Santa Catarina island, and business aviation works from the general aviation side of the field. Airport catering here follows the calendar: the summer season is the peak, winter is quiet. FBO services and ground handling services at SBFL decide where a galley order is handed over, so the terminal and the tail are worth confirming before the slot.
SBFL is a seasonal business aviation hub: the island fills with corporate and charter traffic in summer, and inflight catering orders follow it. In-flight catering for the cabin is cooked for the galley on board, aviation catering and business aviation catering stay chilled or oven-finished by dish, and executive jet catering is written around the passenger list. Diplomatic flight catering is cleared by protocol first, while cabin crew meals and crew meals travel in their own boxes. Ground handling services and FBO services on the apron set the access rules for all of it.
Brazil controls imported food, so the simplest catering for a flight into SBFL is cooked locally. Customs can ask about galley food on arrival, and anything left uneaten may need declaring. Your handling agent, through the FBO services and ground handling services at the terminal, is the person to ask when the paperwork is unclear.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at Hercílio Luz International Airport: a changing departure schedule, alongside a request for chicken skewers with a couscous salad for 7 passengers. This experience of private jet catering menu gave us a useful reference for managing portion planning on another departure. We described our serving sequence to The Galley Girls and asked for the canapés to be packed accordingly. We left the fruit plates stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Before our guests boarded at SBFL, we needed smoked salmon bagels and sliced fruit divided into 9 portions suitable for a family lunch request. This experience of private aviation catering gave us a useful reference for managing cabin service sequence on another departure. The Galley Girls confirmed the handover contact and identified the fruit plates, making the catering delivery easier for our team to track. Knowing where the desserts were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“An order of herb chicken with a quinoa salad for 9 people at FLN had to be organised around an evening cabin service. The Galley Girls labelled the starters in line with our brief, so the cabin team could identify the relevant portions quickly. I found the salads without searching through every box, a small detail that mattered during the final cabin checks. For business jet catering, that attention to catering handover made the order noticeably easier to manage.”
Start with the customs side: Brazil controls food coming in, so a menu using what the island grows and catches avoids that complication. Within that, price follows how elaborate the plates are and how many seats they serve. We quote each menu separately.
We don't set a number here: a return leg from SBFL is simple when the slot, headcount and diet cards arrive together. Last-minute orders are handled, and 24/7 phone or email gets it moving.
Brazil is strict about food crossing the border, and that applies when the cabin is empty too. For a hop into SBFL we recommend ordering local produce and leaving the imports at home.
You can try, but Brazilian customs controls food coming in, and a delegation flight adds traceability expectations. A menu cleared by the protocol office and sealed is cleaner.
Charter pricing doesn't cover food. At SBFL you order catering on its own, invoiced on its own, built around your departure slot and how long the aircraft stays on the ground.
Tail, pax and diets — a flight attendant takes it from there, day or night.
