Catering to your aircraft in Passo Fundo.
On the plateau of Rio Grande do Sul, Lauro Kurtz runs on soy harvest charters and winter delegations. We cook for the galley you have, label by seat, and hand over to your FBO, with crew meals on request.
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.
Passo Fundo is gaúcho country, and the private jet menu for Lauro Kurtz starts at the grill. Beef is the centre of the table in Rio Grande do Sul: picanha, costela and fraldinha, seasoned with coarse salt, which travel well sliced and re-plated with chimichurri or farofa on the side. For private jet food the cut matters more than the sauce, so we pack the meat carved by seat and keep the vinaigrette apart.
The inflight menu for Passo Fundo leans on what the plateau produces. Serra Gaúcha wines from Bento Gonçalves, cuca baked in German-descended kitchens, pão de queijo and the region's cured cheeses are all local specialities that fit a galley. Erva-mate for chimarrão is a courtesy many Rio Grande do Sul passengers expect, so the cuia and a thermos can be added to the order as a separate line. These private jet platters, gourmet inflight meals and private jet snacks are built in Rio Grande do Sul terms, not generic ones.
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.
Passo Fundo sits on the high plateau of northern Rio Grande do Sul, where the cold front arrives in July and the soy harvest brings agribusiness flights in March and April. Private jet catering at Lauro Kurtz (SBPF / PFB) follows that rhythm: churrasco in winter, light plates in the humid summer. For the cabin we cook inflight catering to fit your galley, and cabin crew meals ride in the same order. Aviation catering for this field is handed to your FBO or handling agent, and executive jet catering is confirmed against your tail and slot.
Business jet catering at SBPF is usually a corporate or agribusiness trip: a few executives, a day on the plateau, a return the same evening. Corporate jet catering here favours a bespoke menu with local beef, a private jet chef's choice of sides, VIP flight catering for visiting buyers, and charter flight catering for groups. Luxury inflight catering at Passo Fundo can mean Serra wine and cheeses served at altitude.
When a delegation lands at SBPF, government flight catering starts with the protocol contact, not the kitchen. Head of state flight catering and state visit aircraft catering require named suppliers and sealed trays; VIP aviation catering is handled quietly, with labels by seat number only.
Dietary requests at Passo Fundo are handled as a procedure, and the local kitchen has its own traps: farofa and breadcrumbs hide gluten, pão de queijo and cheese boards are dairy, and many sausages and stews carry pork. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are built on separate boards, sealed, and marked by seat number only. Tell us the restriction with the order and we write the menu around it rather than adapting a standard plate.
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.
Whoever flies into Passo Fundo gets crew meals as an order of their own, placed on request and invoiced like the rest. Pilot meals and flight crew meals come boxed and sealed, hot or cold, so cockpit meals can be eaten with one hand between frequencies. Crew catering for a long plateau rotation is marked CREW, and different meals for pilots are written as two separate boxes. Crew meal boxes and cabin crew meals travel in the same handover to the FBO.
FBO catering at Lauro Kurtz means the order is handed over at the FBO or to your handling agent. Catering delivery to the FBO is the normal route; the general aviation terminal is where the handover is confirmed, and ground handling catering follows the instructions of your handling agent. Handling agent catering is coordinated by phone or email.
At Lauro Kurtz the aircraft decides how the order is loaded: a light jet or turboprop takes the boxes through the cabin door, while a larger business aircraft may call for airside catering delivery with a high loader on the apron. Galley catering is packed to the oven and drawer you actually have, and aircraft provisioning follows your handling agent's instructions for the ramp. Give us the type and tail with the order and we pack the load to match.
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.
Lauro Kurtz Airport serves Passo Fundo, a city of the northern plateau of Rio Grande do Sul. Airport catering here is shaped by regional business aviation: agribusiness, the farm-machinery fairs and executive travel. General aviation is the daily traffic, and FBO services and ground handling services are provided on the field.
Inflight catering in Passo Fundo changes with the season: winter frost, spring fairs, a harvest peak. In-flight catering for business aviation is written around that calendar. Aviation catering and business aviation catering share the same kitchen, executive jet catering is a brief, diplomatic flight catering goes through protocol, and cabin crew meals are ordered with the flight. SBPF is a modest business aviation hub in a strong farming region.
Brazil controls fresh meat, dairy, fruit and plants arriving from abroad, and the same applies at Passo Fundo. Sealed, processed items are usually tolerated; fresh animal products are likely to be held. Your handling agent confirms what must be declared, and we build the order from local ingredients so nothing is stopped.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at Lauro Kurtz Airport, we needed chicken skewers with a couscous salad divided into 3 portions suitable for different crew meal preferences. Our handling contact received the order details from The Galley Girls, including how the breakfast portions had been grouped. Knowing where the starters were packed meant the crew could begin the relevant checks as soon as the order arrived. The order made private jet meals feel manageable because the portion planning had been considered beforehand.”
“Food presentation mattered to our 7 guests, but a late menu amendment also had to be considered when organising a charcuterie board and fresh bread at SBPF. Instead of asking us to improvise, The Galley Girls explained how the salads could be arranged during service. Keeping the starters aside until service helped preserve the presentation while we dealt with the boarding tasks. Our brief for private jet menu was met with a sensible plan for cabin service sequence.”
“Having 10 guests request chicken skewers with a couscous salad at PFB meant planning the portions carefully while accounting for a changing departure schedule. I wanted clear identification on the crew provisions; The Galley Girls made the packing arrangement easy to compare with the order. I want a private jet chef to understand storage requirements, and this order gave us a useful starting point. I found the snack boxes without searching through every box, a small detail that mattered during the final cabin checks.”
How much does private jet catering cost here? It follows what you choose. Because Brazil restricts bringing fresh animal products in from outside, our Passo Fundo kitchen cooks everything on the ground, which keeps customs simple. A galeto and polenta order lands in a different range than a seafood platter, and we say so before you confirm.
For a way-back order from Passo Fundo, give us the return tail and slot when you book the outbound. Lead time depends on how local the menu is: Rio Grande do Sul dishes are easy, imported items need more care. Last-minute changes are handled.
Customs apply even when the cabin is empty: food that stays on board is still subject to Brazilian rules on animal and plant products. For a repositioning into Passo Fundo, we usually advise a light crew order, packed sealed, and a single stop so nothing needs to be declared.
Yes for packaged goods, no for most fresh items: Brazil inspects both. For a delegation arriving in Passo Fundo, a local menu avoids delay, and diplomatic flight catering is written with the protocol contact before anything is cooked.
Catering is never bundled with the charter: it is its own order, and the invoice is separate. For a short stop at SBPF, order a menu built for that, such as sliced picanha served cold and pão de queijo.
Tail, pax and diets — a flight attendant takes it from there, day or night.
