Catering to your aircraft in Feira de Santana.
Feira de Santana sits inland in Bahia, where cattle fairs and agribusiness drive the flights into João Durval Carneiro. We cook for your galley and hand it over at the FBO for the crew to serve.
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.
Bahia eats from two coasts at once, and Feira de Santana sits on the inland one. For a private jet menu out of SDIY, the strongest local specialities are the ones the sertão made: carne de sol, sun-cured beef, served with aipim (manioc) and manteiga de garrafa. It travels well as a hot plate with the sauce apart, or sliced cold for a platter. Alongside it, an inflight menu can carry moqueca-style fish with dendê oil on the side, acarajé for a first course, and Bahian fruit such as umbu, cajá and cashew fruit for the snack drawer. Private jet food from Bahia is seasoned boldly, so we adjust pepper and palm oil to the passengers on board. These local specialities of Bahia ride beside classic private jet platters and gourmet inflight meals, plus private jet snacks like tapioca crepes and cocada, all marked by seat number.
If you land at João Durval Carneiro, you are in Bahia cattle and farm country, and the private jet menu follows it. Carne de sol with aipim and a pot of manteiga de garrafa is the local reference; it plates hot from the oven or sliced for cold service. For lighter inflight menu choices there is fish moqueca with the dendê oil kept in its own pot, tropical fruit platters with umbu, cajá and graviola, and tapioca with coconut. Private jet food in Bahia leans on pepper and coconut milk, so tell us who cannot take either. These local specialities are built into private jet platters for the cabin, gourmet inflight meals for a seated course, and private jet snacks such as cocada and castanhas for a short Bahia hop, each tray labelled by seat.
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.
Feira de Santana sits where the Recôncavo meets the dry sertão, and the cattle trade that built the city still sets the table at João Durval Carneiro (SDIY / FEC). Private jet catering here means carne de sol, aipim and Bahian fruit packed for your galley, with inflight catering built around the aircraft type. Aviation catering and business aviation catering orders are handed over at the FBO, executive jet catering and diplomatic flight catering follow the same protocol, and cabin crew meals are ordered with the rest. Flying in-flight catering for a Salvador round trip is a different brief from an overnight, and we write both.
Business jet catering at SDIY is usually a short brief for a flight department or an owner on a regional trip. Corporate jet catering and VIP flight catering lean on Bahian plates, charter flight catering on cold platters, and luxury inflight catering on a private jet chef building a bespoke menu around the seats and the galley.
Official movements through Feira de Santana are rare but not unknown. Head of state flight catering, government flight catering, VIP aviation catering and state visit aircraft catering are cleared with the protocol office first, handled by a small named team, and handed over quietly at the aircraft.
At SDIY the special meals brief starts with the local kitchen: dendê oil, coconut milk and shrimp paste run through Bahian cooking, so allergen free and gluten free requests are cooked on separate boards and packed in their own boxes. Kosher and halal meals are sealed and labelled by seat number, vegan plates use beans, manioc and tropical vegetables, and kids meals are mild, with the pepper kept out.
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.
At Feira de Santana the crew is often small and the turn long. Crew meals are an on-request line in the order; flight crew meals come in crew meal boxes, pilot meals are kept simple, crew catering follows the rotation, cockpit meals are packed to be eaten from a lap, and different meals for pilots are served per operator policy.
At SDIY we coordinate with your handling agent before delivery. Catering delivery to the FBO passes the general aviation terminal gate, FBO catering is checked at the aircraft door, and ground handling catering and handling agent catering are agreed on the slot rather than at the gate.
João Durval Carneiro is a regional business aviation field, and the aircraft type decides how we load. For a light or midsize jet the galley catering goes up by hand through the door; for a larger cabin we confirm with the handling agent whether a high loader is needed for airside catering delivery. Aircraft provisioning follows the galley you actually have, oven or not, and the load is checked at the aircraft.
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.
SDIY sits at 781 ft in Bahia, serving Feira de Santana's trade and regional aviation. Airport catering for a general aviation field means a quiet apron and a short list of services, so every handover is agreed beforehand.
Business aviation hub it is not, but SDIY handles general aviation tied to Feira de Santana's livestock fairs and agribusiness. Aviation catering and business aviation catering orders arrive with the flight plan; inflight catering and in-flight catering are matched to the aircraft, executive jet catering to charter crews, diplomatic flight catering to official movements, and cabin crew meals to the rotation, alongside FBO services and ground handling services.
Customs and food import in Brazil are strict on animal products and fresh produce. Orders for SDIY are built with the destination in mind, so cooked, sealed items cross borders and anything doubtful is swapped before loading.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 10 guest order at SDIY called for excess complexity: just vegetarian wraps and colourful salads and sensible planning for a late menu amendment. I asked The Galley Girls to review the snack boxes quantities against the passenger brief, and the proposed portions made sense. I appreciated the emphasis on catering handover throughout the FBO catering arrangements. The quantities of sandwiches matched our service plan, leaving us comfortable with the order before the final briefing.”
“Small packing details became important at FEC: our 7 passengers wanted fresh fruit and breakfast pastries, and we had a short ground stop. For airport catering, that attention to written menu details made the order noticeably easier to manage. The Galley Girls prepared the desserts for assembly in the galley, with the accompanying elements easy to locate. Keeping the starters aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“A request for beef fillet with roasted potatoes, 4 passengers, and a small galley worktop: that was our brief for the departure at João Durval Carneiro Airport. I would discuss inflight catering with them again, especially when written menu details needs careful coordination. We described our serving sequence to The Galley Girls and asked for the sauces to be packed accordingly. The canapés were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
Cost follows choices you can see: carne de sol or fish, one hot course or two, premium fruit or standard. For a long leg out of Bahia with two services, the usual question is how much of the second service is hot. Answer that, give us the headcount, and the private jet catering price is built from it.
For allergen or religious meals the question is sourcing and separation. Dendê oil, shrimp and coconut are common in Bahian cooking, so we clear each ingredient before cooking. Send the diet with the tail and the slot and we tell you what we can do for that departure.
Customs treat cooked, sealed catering differently from raw product. Carne de sol with aipim, packed hot and finished on board, is normal for a domestic or outbound sector. For international legs, we check destination rules on meat first and offer a fish or vegetable version if it is safer.
You can carry your own food, and many crews do. In the dry months from roughly September to March the rains stay away from Feira de Santana and departures run on schedule, so owners often order the Bahian dishes anyway rather than carry them from home. Anything you bring still has to clear customs on the other side.
No, the charter does not cover food. At SDIY the handling agent has airside access and meets the delivery at the aircraft, but that is a coordination, not a catering inclusion. You order the menu from us and it is billed as its own order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
