Catering to your aircraft in Itacoatiara.
Itacoatiara runs on heat, river air and short rainy-season windows, and the galley has to cope with all three. We cook for crews flying through SBIC and hand the food over at the FBO.
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.
Amazonas is the river, and the private jet menu for Itacoatiara starts there. Tambaqui, the large Amazon fish, is the local star: grilled ribs of tambaqui or a moqueca-style stew make a strong inflight menu when the sauce travels apart. Pirarucu, another giant river fish, is cut into thick loins that re-plate cleanly. These are the local specialities a private jet food order here can actually use.
Tucupi and jambu, the numbing leaf, belong to the Amazon table; we keep them in small portions so the cabin tastes them without surprise. For private jet platters, we build cold boards from regional fruit: cupuaçu, açaí, bacuri, with cheese and tapioca bites. Gourmet inflight meals follow the same logic, hot and cold, and private jet snacks lean on Brazil nuts, banana chips and cassava crackers. Itacoatiara and wider Amazonas supply the flavour; the galley dictates the format.
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.
Itacoatiara Airport sits on the Amazonas river plain at 142 ft, and the heat and humidity of that plain decide what a galley can safely carry. Our private jet catering for SBIC is packed for that climate by former VIP flight attendants. Inflight catering here leans on river fish and tropical fruit, in-flight catering trays stay sealed until the cabin, and aviation catering for business aviation catering sorties arrives at the FBO. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same plane-side handover, ordered 24/7 by phone or email.
Who flies into SBIC? Corporate and charter crews serving the Amazon region, often with small cabins and one oven. For them, a private jet chef builds a bespoke menu from tambaqui, tropical fruit and Brazilian staples. Business jet catering, corporate jet catering, VIP flight catering and charter flight catering all start with the galley, and luxury inflight catering is local produce done carefully.
When an official delegation lands at SBIC, the menu is cleared by protocol before anything is cooked. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are all produced by the same small team, with no names on any label.
Special meals at Itacoatiara follow the local kitchen, where fish stocks, shrimp paste and cassava flour hide allergens in unexpected places. Kosher, halal, vegan and gluten free requests are cooked and packed as a separate procedure, with allergen free and kids meals boxed apart and marked by seat number only.
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.
Hot ramp, small field, quick rotation: crew meals at SBIC have to be easy. We offer flight crew meals and pilot meals on request, invoiced as a separate order. Crew catering comes in crew meal boxes labelled CREW, and cockpit meals are designed to be eaten without a tray. When the operator wants different meals for pilots, we pack two dishes and keep them apart.
FBO catering at Itacoatiara means catering delivery to the FBO or the general aviation terminal, where your handling agent opens the door to the apron. Ground handling catering is coordinated in advance, and handling agent catering stays simple: one contact, one handover, at the aircraft.
Itacoatiara is mostly a light and mid-size aircraft field, so galley catering is usually lifted by hand through the cabin door. When a larger aircraft calls, airside catering delivery with a high loader is arranged through your handling agent before the slot. Aircraft provisioning at SBIC always starts with the galley you actually have: oven count, chiller space and drawer layout.
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.
Itacoatiara is a quiet airfield on the Amazon plain, where general aviation matters more than scheduled traffic. Airport catering and FBO services are modest, and ground handling services depend on your handling agent. It is a field where preparation matters.
Business aviation hub is a stretch for SBIC, but corporate, charter and medical flights use it regularly. Inflight catering and in-flight catering here run on small galleys, and aviation catering follows the aircraft type. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals all follow the same plane-side handover at the FBO.
Customs at Itacoatiara follow Brazilian rules on imported food, which are strict for animal and plant products. We source and cook in Brazil so your crew carries no food across the border. Check with your handling agent for any permit specific to your aircraft.
Average rating from the cabin crew and pilots we cater for.
“Despite several individual meal preferences, we wanted the 10 guests at Itacoatiara Airport to enjoy a charcuterie board and fresh bread without a complicated cabin service. The Galley Girls grouped the canapés by service, which was more useful to us than simply receiving a list of dishes. That left time to check the main courses properly before the passengers were ready for the next part of the service. Our brief for inflight catering was met with a sensible plan for cabin service sequence.”
“Before our guests boarded at SBIC, we needed a breakfast basket with individual preserves divided into 9 portions suitable for limited fridge space. The Galley Girls updated the canapés in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the side dishes quantities from several messages during the final departure checks. My main takeaway from this in-flight catering order was the practical approach to cabin service sequence.”
“For 11 passengers departing from ITA, the agreed menu was avocado toast components and breakfast fruit; our main consideration was a late menu amendment. The Galley Girls suggested separate meal boxes for the fruit plates, and that choice worked well with our storage arrangement. Our brief for vip inflight catering was met with a sensible plan for cabin service sequence. We placed the snack boxes in their planned storage area without first having to reorganise all the catering boxes.”
The cost at SBIC is set by what you load: farofa and rice sides are inexpensive, river fish and imported cheese are not. An early slot simply means we plan the order around it. Quotes are made per menu and billed separately from anything else on the trip.
Lead time here comes down to local produce and your brief. Tambaqui and pirarucu depend on the river catch, so mention them early; everything else in the Itacoatiara menu is easy to arrange. Last-minute orders are handled, including for two-service legs.
A child's meal or an allergen free plate is a simple order here but a risky import. Brazilian customs can hold fresh and dairy items from abroad, so we cook locally. We pack separately from the guest trays and hand over through the FBO.
Fresh fruit and cheese brought in from abroad are the usual problems at the border. Pick one regional item, like cupuaçu or Brazil nuts, and we build the rest around it. It avoids customs entirely and tastes of Amazonas.
Catering sits outside the private jet charter contract and is its own order. At Itacoatiara the weather window moves a departure by hours or a day, and we move the handover with it. You pay for the food as a separate line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
