Catering to your aircraft in Pato Branco.
At SBPO the pace is regional: light jets, short sectors and crews who want one clean handover at the FBO. We cook and pack for Pato Branco with the galley in mind.
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.
Paraná is cattle, wheat, soy and dairy country, and the private jet menu we write for Pato Branco starts there. A private jet menu for SBPO leans on grilled beef cut for slicing, pão de queijo, pinhão in the cooler months, and fruit from the south of Brazil. Our inflight menu is built so every dish survives the drawer and the galley oven you actually have. Private jet food from Paraná is mostly honest and generous: local specialities such as barreado-style stews and chimarrão-side snacks travel better than people expect. Our private jet platters, gourmet inflight meals and private jet snacks are all adapted to Paraná and Pato Branco taste.
If your guests land at Pato Branco wanting something that tastes of Paraná, the private jet menu is straightforward. Local specialities include slow-cooked beef, polenta from the Italian-descended communities of the south-west, cured meats, fresh cheeses and doce de leite. We build the inflight menu around these, with private jet food that survives a drawer and a small oven. Private jet platters carry the cold items; gourmet inflight meals take the hot dishes; private jet snacks cover the short sectors out of SBPO. Paraná, Pato Branco and PTO appear on the order form so the kitchen knows what is meant.
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.
SBPO sits at 2,697 ft on the Paraná plateau, and a cold front can change a menu the evening before a Pato Branco departure. Our private jet catering is built by former VIP flight attendants for the galley you actually fly, with inflight catering and in-flight catering packed and labelled per seat. It is aviation catering for business aviation catering sectors serving the south of Brazil, with executive jet catering and diplomatic flight catering handled with the same discretion. Cabin crew meals for the flight attendant working a Pato Branco leg are added on request and billed like the rest of the order.
Business jet catering at SBPO is usually a small brief: a handful of guests, one lunch, a few snacks. Corporate jet catering from Pato Branco tends to follow agribusiness trips, so a private jet chef keeps the menu simple and a bespoke menu is written around the galley. VIP flight catering and charter flight catering follow the same standard, and luxury inflight catering is a matter of detail rather than quantity.
When an official party flies into Pato Branco, the menu is agreed through channels, not at the apron. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are produced by a small named team, with confidentiality kept throughout.
Special meals at Pato Branco are handled as a procedure, not a label. Southern Brazilian cooking hides gluten in farofa, breadcrumbs and some sauces, and dairy in pão de queijo and polenta finishes, so kosher, halal, vegan and gluten free orders are cooked on separate boards and sealed, allergen free items are marked by seat number, and kids meals are portioned for the cabin you fly.
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.
A rotation through PTO often means a short stop and a hungry crew. Crew meals are added on request and billed with the order; flight crew meals and pilot meals are packed to be eaten between tasks. Crew catering, cockpit meals and crew meal boxes are labelled CREW, with different meals for pilots available, and cabin crew meals for the rest of the crew.
FBO catering at Juvenal Loureiro Cardoso means catering delivery to the FBO on your slot, where your handling agent takes it to the aircraft. Ground handling catering and handling agent catering are coordinated so the general aviation terminal is the only point of contact you need.
SBPO is a regional terrain, and most visiting aircraft are light and mid-size jets with low-sill doors that need no high loader. For a larger type, galley catering is planned around the door height and the equipment the handling agent can bring, with airside catering delivery agreed in advance. Aircraft provisioning is packed in carts or boxes depending on the galley you have.
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.
SBPO is a small airport in the Paraná plateau, used by business and regional flights to Pato Branco. Airport catering and general aviation handling run through one main terminal.
Business aviation to Pato Branco follows agribusiness and industry trips, and inflight catering, in-flight catering and aviation catering are planned around them. Business aviation catering, executive jet catering and diplomatic flight catering come under one service, and cabin crew meals are available on request. FBO services, ground handling services and general aviation traffic make this a modest business aviation hub for the region.
Brazil controls the import of animal and plant products, and an international arrival at Pato Branco may have food inspected. Ordering locally avoids declaring foreign-origin items, and your handling agent confirms what is needed.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 9 guest order at PTO called for excess complexity: just mini sandwiches and individual desserts and sensible planning for different crew meal preferences. I appreciated the emphasis on packing arrangement throughout the airport catering arrangements. After a final adjustment to the side dishes, The Galley Girls gave us one revised order summary to work from. The note about the salads was easy to spot, and we could brief the rest of the team quickly.”
“The 2 passenger portions of poached fish with steamed rice were the easy part; managing a short ground stop at Juvenal Loureiro Cardoso Airport took more planning. The order made inflight catering feel manageable because the portion planning had been considered beforehand. The crew provisions came from The Galley Girls in clearly marked packs, with a packing list that matched the contents. Separating the snack boxes from the first service items helped us avoid opening boxes we did not yet need.”
“It was the packing plan I cared about at SBPO, with 10 servings of grilled salmon with a lemon dressing and several individual meal preferences to consider. The desserts supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the sandwiches identifiable helped the colleague taking over service understand the order without another long explanation. Our brief for in-flight catering was met with a sensible plan for portion planning.”
For a short repositioning flight out of SBPO we price the exact order, not a flat package. Crew boxes, snacks and drinks sit at the low end; a seated lunch for guests sits higher, and imported items push it further. Call us and we cost it.
A delegation lands at Juvenal Loureiro Cardoso with a fixed party and often fixed menus. Give us the list and the arrival slot early and we confirm; if the list changes late, we still handle it.
Brazilian rules on imported meat, dairy and fresh produce apply to inbound flights, and PTO is no exception. Local catering sidesteps the issue: it is loaded on your slot with no foreign-origin ingredients to declare.
If your aircraft has a compact galley, outside food competes for drawer space. Many crews at PTO prefer one labelled delivery to the FBO over a mix of bags.
No: a charter into PTO does not include meals. For an early morning departure, you place the catering order with us, it is billed like any other order, and the handover is arranged for your slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
