Catering to your aircraft in Juruena.
At 525 ft in the forest country of Mato Grosso, Juruena Airport sees charter and owner flights with small galleys. Our food is labelled for the crew, packed by galley drawer, and delivered to your FBO or 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.
Think of the Juruena menu as three things the region does well: river fish, Brazilian beef and tropical fruit. A private jet menu for Mato Grosso puts pintado or tambaqui at the centre, with rice, farofa and a cold salad of palm heart. Local specialities such as pao de queijo and pamonha fill the inflight menu for morning departures, and private jet food for the return leg is usually something cold that survives a long leg.
Private jet platters here mean charcuterie of regional cheese and cured beef with fruit, gourmet inflight meals mean a fish or beef main plated by the crew from a labelled box, and private jet snacks mean castanha, dried banana and small sweets from the north of Mato Grosso. Nothing is built that needs a full kitchen at 35,000 feet.
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.
Juruena Airport sits at 525 ft in the north-west of Mato Grosso, on the edge of Amazon forest country, and the aircraft that land here are mostly light and mid-size. Private jet catering for JRN is built around that: compact trays, a cold-first menu, and every box marked for the galley you actually have. For the flight attendant it means inflight catering that comes out of the drawer and onto the plate without a second thought, with in-flight catering and aviation catering handled the same way whether the leg is a short charter or a longer positioning flight. Business aviation catering and executive jet catering orders are read by people who have worked the cabin, diplomatic flight catering is cleared in advance, and cabin crew meals are ordered with the trip.
A business jet catering brief for Juruena is usually a compact one: agribusiness owners, corporate jet catering for a small party, and the occasional charter flight catering order for a long leg out of Mato Grosso. VIP flight catering here avoids luxury inflight catering that needs a full kitchen; instead a private jet chef writes a bespoke menu around river fish, beef and fruit that suits your galley.
Government flight catering at Juruena is rare but handled with care: head of state flight catering and VIP aviation catering are cleared with protocol before anything is cooked, and state visit aircraft catering is traced by name and course. Discretion comes first, and the team is small and named.
Special meals at Juruena are handled as a procedure, not a label. Rice, beans, cassava and river fish make gluten free and vegan menus easy to build here, while allergen free cooking needs closer attention to farofa, which often hides wheat or peanut traces. Kosher and halal meals are prepared and sealed apart on request, and kids meals follow the same box and seat-number system as every other guest tray.
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.
On a Juruena rotation, crew meals are something you ask for: they go on the order and appear on the invoice with everything else. Flight crew meals can be hot or cold, pilot meals are packed so they can be eaten with one hand, and crew catering for a long rotation is planned around the escale. Cockpit meals are boxed apart from the guest trays, crew meal boxes carry only the CREW label, and different meals for pilots are available when the operator's policy asks for it. The cabin crew meals are boxed and labelled the way the pilots' are.
FBO catering at Juruena is handed over at the FBO or, when the field works through an agent, to your handling agent at the aircraft. Catering delivery to the general aviation terminal apron is agreed on your slot, and ground handling catering and handling agent catering are coordinated so the trays reach the galley door without anyone waiting at the apron.
Most traffic at Juruena is light or mid-size, so galley catering is carried by hand or on a small cart, and airside catering delivery usually needs no high loader. For a larger aircraft the type decides the plan: door height, galley position and aircraft provisioning are agreed 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.
JRN is a regional field in Mato Grosso at 525 ft, used by operators serving farms, mining and river-country charters. General aviation is the whole business here: airport catering and FBO services stay modest, and ground handling services are arranged through your agent.
Juruena is not a major business aviation hub, but general aviation traffic comes for agribusiness, regional charters and wildlife trips. Inflight catering, in-flight catering and aviation catering are delivered the same way as anywhere. Business aviation catering and executive jet catering follow the aircraft type, diplomatic flight catering is cleared in advance, and cabin crew meals can be added alongside the guest trays; crew meals are ordered with the trip.
Brazil controls the import of fresh meat, dairy and plant products, so for general aviation arrivals at Juruena food prepared locally from Mato Grosso ingredients is the easy route. Your handling agent confirms the customs procedure for your flight, and special diets are planned with the order.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at Juruena Airport: several individual meal preferences, alongside a request for a seafood starter and warm vegetable sides for 4 passengers. We changed the quantities of breakfast portions, and The Galley Girls reflected the request in the final packing list. The note about the crew provisions was easy to spot, and we could brief the rest of the team quickly. When comparing inflight catering companies, I would look closely at final order confirmation after this experience.”
“Several practical details needed attention at Juruena Airport, with roasted chicken and seasonal vegetables requested for 5 guests and a short ground stop to accommodate. We discussed the dimensions before confirming; The Galley Girls grouped the breakfast portions into separate meal boxes that were easy to handle. Separating the main courses from the first service items helped us avoid opening boxes we did not yet need. I appreciated the emphasis on portion planning throughout the in-flight catering services arrangements.”
“Choosing roasted vegetable bowls with separate dressings for 3 people at JRN was straightforward; the challenge was making it work with a revised passenger count. I asked The Galley Girls for the sauces in clearly marked packs, with garnishes supplied separately for plating on board. The order made aviation catering feel manageable because the meal organisation had been considered beforehand. We could finish the fruit plates as each guest was ready, rather than laying everything out at once.”
Prices are quoted per order after we know your slot and your dishes. A late-night departure out of JRN with a cold menu is simpler and less expensive than a morning leg with oven dishes and two services. Call us and we will tell you what moves the total.
For larger cabins the lead time depends on how many trays the galley takes and whether a second service is planned. A smaller aircraft at JRN means a smaller menu and an easier order. We accept last-minute orders and say plainly what is realistic.
The question is usually what you are carrying in, not what we bring to the plane. Locally cooked food from Mato Grosso is already inside the country, so an early morning departure from JRN avoids the import checks that foreign provisions can trigger.
Yes, it is possible, and customs rules for food coming into Brazil are strict about fresh produce and animal products. For a long leg out of Juruena we suggest ordering the main courses here and keeping only sealed extras from home.
A private jet charter does not include catering. Ordering is separate, and the special meal you need is handled as a procedure: separate board, sealed box, seat number on the label. It is invoiced on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
