Catering to your aircraft in Caxias Do Sul.
Caxias Do Sul is an industrial and wine city, and the flights into Hugo Cantergiani carry executives and visitors to the Serra. Former VIP flight attendants prepare the catering, and the crew receives it sealed and labelled at the aircraft.
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.
Rio Grande do Sul is gaucho country, and the private jet menu from Caxias Do Sul leans on two traditions: the Italian immigrant kitchen of the Serra Gaucha and the churrasco of the pampas. Our inflight menu draws on local specialities such as galeto al primo canto, polenta brustolada, radicchio and fresh pasta, plus the region's sparkling wines and cheeses. Private jet food from this plateau travels well when the sauce is packed apart and the pasta is finished on board. Private jet platters carry salumi, serra cheeses and grape-based chutneys; gourmet inflight meals add braised cuts that hold in the oven; private jet snacks run to pinhao, nuts and dark chocolate.
The Serra Gaucha around Caxias Do Sul is wine and polenta country. For a private jet menu built on this region, we start from what grows and ages here: Rio Grande do Sul cheeses, cured meats, Italian-style pasta, and the grape harvest that fills the calendar every summer. The inflight menu keeps these local specialities recognisable after the galley: private jet food is portioned by seat, with sauces separate. Private jet platters, gourmet inflight meals and private jet snacks all lean on regional produce, and the charcuterie-and-cheese board is the one guests ask for most.
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.
Hugo Cantergiani Regional sits on the highland plateau above Caxias Do Sul, at 2,472 ft, where winter fog and cold mornings shape every departure. Private jet catering here follows that rhythm: chilled boards and sealed hot dishes packed for your galley, with inflight catering built around the Italian-Brazilian table of Rio Grande do Sul. Aviation catering for business aviation catering flights and executive jet catering runs on one brief, and diplomatic flight catering is cleared before anything is cooked. We also pack cabin crew meals, ordered and invoiced like the rest.
Caxias Do Sul sees owners, buyers and wine visitors, and the galley decides the menu: business jet catering here favours dishes that finish in a small oven. Corporate jet catering, VIP flight catering for owners, charter flight catering for operators and luxury inflight catering all come from the same kitchen team, with a private jet chef writing a bespoke menu.
Government flight catering at CXJ follows protocol before cooking: an assigned team, traceable ingredients and discretion. Head of state flight catering and VIP aviation catering for visiting delegations use the same procedure, as does state visit aircraft catering when an official aircraft calls at Caxias Do Sul.
Special meals at Caxias Do Sul are a procedure built around the local kitchen. Polenta and pasta are the first place gluten hides, and cheese, cured meats and sauces carry dairy and nuts, so allergen free dishes are cooked and packed on their own board. Kosher, halal, vegan, gluten free and kids meals are packed sealed, marked by seat number, and handed over with the guest trays kept apart.
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 rotation is out and back to Sao Paulo, crew meals at Hugo Cantergiani need to be simple and sealed. We pack flight crew meals and pilot meals in separate crew meal boxes, cockpit meals eaten between checks, and crew catering for the cabin team. Different meals for pilots are available on request and invoiced as part of the order; cabin crew meals come the same way.
FBO catering at Caxias Do Sul is handed over at the general aviation terminal or at the aircraft door. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering follows the slot you give us; handling agent catering is arranged when your agent needs to receive it airside.
Light and midsize jets are the norm at SBCX, so galley catering here is usually carried by hand to the cabin door rather than by high loader. When a larger aircraft calls, airside catering delivery follows the aircraft type: door height, galley layout and aircraft provisioning are confirmed with your handling agent before the slot.
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.
Hugo Cantergiani Regional is the airport for Caxias Do Sul, the hub of the Serra Gaucha. Airport catering here serves general aviation, charters and business visitors, with FBO services and ground handling services available at the terminal. The field sits at 2,472 ft and is shaped by weather more than by traffic.
Business aviation catering at Caxias Do Sul serves a region of wine, metal and machinery industry. Inflight catering and in-flight catering here are built around Serra products; aviation catering follows Brazilian import rules, and executive jet catering and diplomatic flight catering share one procedure. Cabin crew meals are ordered with the flight, and the airport acts as a business aviation hub for the Serra Gaucha.
Brazil controls the import of meat, dairy and fresh produce, so customs rules at Caxias Do Sul favour catering cooked locally. Food carried in from abroad is declared and may be discarded, which is why we prepare the order in Brazil and hand it over sealed.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at Hugo Cantergiani Regional Airport, with 4 passengers choosing a cold lunch with cheese and fruit and a family lunch request influencing our preparation. I would discuss inflight catering with them again, especially when written menu details needs careful coordination. We changed the quantities of crew provisions, and The Galley Girls reflected the request in the final packing list. The note about the canapés was easy to spot, and we could brief the rest of the team quickly.”
“As the person coordinating yoghurt pots and fresh berries for 10 passengers at SBCX, I needed an arrangement that considered two separate meal services. My main takeaway from this in-flight catering order was the practical approach to final order confirmation. The side dishes came from The Galley Girls in stackable containers, with a packing list that matched the contents. The main courses were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“A request for a selection of petits fours and sandwiches, 3 passengers, and a late menu amendment: that was our brief for the departure at CXJ. Our request to The Galley Girls focused on the starters, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the sandwiches to brief the crew without making assumptions about what had been ordered. For our team, the strongest part of their vip inflight catering was how they handled portion planning.”
The question we hear from crews before dawn flights is whether the kitchen can still deliver at that hour. It can: the order is quoted per menu, and a night departure changes the dishes more than the invoice. How much private jet catering costs depends on those dishes.
Long legs mean two meals, and two meals mean a sequence: what goes chilled, what goes in the oven. We plan that sequence on receipt of your request, and last-minute orders for Caxias Do Sul are handled.
For special meals, customs matter when product arrives on board from another country; Brazil restricts meat, dairy and fresh produce. A request made through us is sourced inside Brazil, so the kosher, halal or allergen meal reaches the aircraft without a declaration problem.
If a passenger wants one local product, such as a bottle of Serra espumante or a specific cheese, tell us and we add it to the order rather than have the crew shop on the day. International departures are subject to customs rules on what may leave or arrive.
No, the catering is a separate order and a separate invoice, whatever the private jet charter terms say. Weather windows at Caxias Do Sul matter because a delayed departure changes what should be cold or hot in the galley.
Tail, pax and diets — a flight attendant takes it from there, day or night.
