Catering to your aircraft in Pelotas.
SBPK is a quiet field in Rio Grande do Sul. The food is regional, the delivery is at the aircraft, and the line is open 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.
Rio Grande do Sul eats from the pampas. The private jet menu at SBPK starts with beef cut for the galley, rice and beans done the Gaúcho way, and cheeses from the southern colonies. Local specialities travel well when they are planned for it: churrasco sliced and packed hot, with chimichurri-style sauces on the side.
Pelotas is known across Brazil for its sweets: doces de Pelotas, ambrosia, pastel de Santa Clara, fios de ovos. They make the best private jet snacks on the field because they are made to sit on a tray. Our private jet platters pair them with fruit and local cheese.
Gourmet inflight meals for Rio Grande do Sul flights stay close to this table. The inflight menu changes with the season: winter brings stews and pinhão from the highlands, summer brings cold plates, grilled vegetables and citrus. Private jet food at SBPK is regional by default, packed to be re-plated in a small galley.
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.
Pelotas sits on the southern plains of Rio Grande do Sul, where lagoon weather and the pampas shape every departure from SBPK. Private jet catering here leans on what the region does best: beef, rice, sweets from the old Pelotas confectioners. Inflight catering and aviation catering are built around the galley you actually fly with, and business aviation catering for Rio Grande do Sul runs day or night. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same rule: ordered, invoiced, handed over at the FBO.
Business jet catering at SBPK usually serves corporate and charter flights moving through Rio Grande do Sul. Corporate jet catering here means a private jet chef, a bespoke menu built around the local beef and rice, and VIP flight catering that fits a small galley. Charter flight catering and luxury inflight catering follow the same brief: regional plates, packed in a way that survives a tight cabin.
Official visits to Rio Grande do Sul are handled quietly. Government flight catering starts with a protocol brief; head of state flight catering and state visit aircraft catering are prepared by a small named team, and VIP aviation catering follows the same discipline.
At Pelotas the allergens hide in the local kitchen: wheat flour in the farofa, milk and egg in nearly every doce, shellfish stock in southern seafood stews. Kosher, halal, vegan, gluten free and allergen free meals are handled as a separate preparation, packed apart and labelled by seat number. Kids meals and other special meals are agreed with the crew before the slot.
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.
For the crew in Pelotas: crew meals are a catalogue item, ordered with the flight and billed with it. Flight crew meals come in crew meal boxes, pilot meals can be hot or cold, and cockpit meals are packed to eat in a seat. Crew catering can include different meals for pilots, as operator policy requires. Cabin crew meals follow the same box and label.
FBO catering at SBPK means catering delivery to the FBO, handed to your handling agent at the general aviation terminal. Ground handling catering is coordinated so the boxes reach the stairs. Handling agent catering is a matter of confirming the tail and the slot.
Business jets at SBPK are usually loaded by hand at the stairs, so galley catering is packed in boxes sized for a crew member to carry. Larger aircraft need a different plan: airside catering delivery with a high loader, agreed with the handling agent. Aircraft provisioning follows the type and the galley, not a fixed pattern.
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.
SBPK is a regional airport in Pelotas, close to the lagoons of the south. Airport catering here is simple to coordinate: general aviation traffic is moderate, FBO services and ground handling services handle the apron.
Business aviation hub is a stretch for Pelotas, but the airport sees steady general aviation traffic: agribusiness, university visits, regional charters. Inflight catering and in-flight catering here are small orders done well. Aviation catering and business aviation catering are planned around the type, and executive jet catering, diplomatic flight catering and cabin crew meals are all available on request.
Brazil's customs and agricultural rules govern what meat, dairy and fresh produce can leave or enter the country on an international leg. For domestic flights out of Pelotas, the restrictions are lighter. Tell us the route and we plan the menu around it.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at SBPK, where our order of fresh fruit and breakfast pastries for 11 people involved limited fridge space. Our handling contact received the order details from The Galley Girls, including how the snack boxes had been grouped. The cabin team could match the desserts to the request before moving on to the remaining departure tasks. I appreciated the emphasis on galley preparation throughout the business aviation catering arrangements.”
“The cabin briefing at PET included 6 passenger meals, a request for chicken skewers with a couscous salad, and instructions addressing different crew meal preferences. The sauces from The Galley Girls were organised around the cabin plan, with the later service items kept apart. My main takeaway from this jet catering order was the practical approach to storage requirements. We left the starters stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“It was the packing plan I cared about at João Simões Lopes Neto International Airport, with 2 servings of mini sandwiches and individual desserts and a changing departure schedule to consider. The cabin service sequence stood out more than any sales pitch about VIP flight catering. I asked The Galley Girls to review the main courses quantities against the passenger brief, and the proposed portions made sense. It was useful to see the sandwiches listed separately when checking how much space the complete order would require.”
Private jet catering cost out of Pelotas is built dish by dish. Two services need more packaging and more galley prep than one, and regional products like Pelotas confectionery or southern cheeses are priced as listed on the menu. You see the total before the slot.
For kosher, halal, allergen and child meals, what makes it easier in Pelotas is a local kitchen that knows the ingredients. Send the restriction with the tail and we confirm what is possible. Last-minute orders are handled.
Customs treat dairy, meat and fruit differently from sugar-based sweets. For a flight leaving SBPK internationally, the local product is fine to board, but the receiving country sets the rule for anything left over. We advise on the packing.
Own food is allowed within customs limits. The season matters at SBPK: fog in the cooler months and thunderstorms in summer both affect departure times, and fresh items do not keep well through long holds.
Catering stays outside the charter contract. At SBPK, the handling agent opens the airside door for our delivery once we confirm the slot, and the invoice for the food is issued separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
