Catering to your aircraft in Lins.
At 1,575 ft in interior São Paulo, Lins sees agribusiness and industrial flights that want a proper meal on board, and we pack it for the galley you actually have, then hand it over at the FBO.
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.
Lins is cattle and coffee country, and that shows in the private jet menu we build for LIP: grilled picanha sliced for the tray, pão de queijo from the oven, and a coffee service that takes the region seriously. Brazilian private jet food travels well when it is planned for the galley, so rice, black beans and farofa are packed as sides while the meat finishes in the oven.
Local specialities from São Paulo state go onto the inflight menu as dishes with a clear finish: the beef roasts, the pastéis are re-plated hot, the tropical fruit is cut and chilled. Private jet platters of Brazilian cheese, cured meats and fruit sit alongside gourmet inflight meals, and private jet snacks such as coxinha or brigadeiro cover the quiet hours between services.
Interior São Paulo cooking is generous, so the private jet menu for Lins is edited for a galley: a feijoada-style plate gets its farofa and orange slices packed apart, and a moqueca keeps its rice on a separate tray. The inflight menu favours dishes that survive pressurised air, which is why the local specialities are chosen and labelled by service step.
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.
Farm owners, plant managers and charter brokers use LIP for quick turns in the São Paulo interior, and a private jet catering order for Lins usually starts from the aircraft type and the galley it carries. The same kitchen handles inflight catering, in-flight catering and aviation catering at this field, plus business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals.
Business jet catering at Lins is shaped by the traffic: executives and farm owners flying a light jet or midsize cabin out of São Paulo's interior. Corporate jet catering and VIP flight catering follow the aircraft's galley, charter flight catering is built around the headcount, and luxury inflight catering comes from a private jet chef who writes a bespoke menu around the guests rather than a catalogue.
For official flights through LIP, the order is built around protocol and traceability. Government flight catering, head of state flight catering and VIP aviation catering all use a named team, sealed packing and a handover with your handling agent, and state visit aircraft catering is documented from preparation to delivery.
Dietary requests at Lins are handled as a procedure built around Brazilian cooking: black beans may be cooked with pork, farofa and sauces can hide gluten or dairy, and cheese breads are never dairy free. Kosher, halal, vegan, gluten free and allergen free special meals are prepared on separate boards and sealed, and kids meals follow the same labelling by seat.
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.
Crew meals at Lins are ordered on request and invoiced like the rest of the order, so the crew can eat properly on a São Paulo rotation. Flight crew meals and pilot meals are packed to be eaten one-handed, crew catering is labelled CREW, cockpit meals travel in sturdy crew meal boxes, and different meals for pilots can be requested so captain and first officer never share a dish. Cabin crew meals for the flight attendant ride the same request, with seat-numbered labels so the tray is never mixed up.
FBO catering at LIP means the order is handed over at the general aviation terminal or at the aircraft, depending on access. Catering delivery to the FBO is coordinated with your handling agent, ground handling catering follows the airside rules of the field, and handling agent catering is simply a matter of telling us who meets the aircraft.
The aircraft type decides how the order is loaded at LIP: a turboprop or light jet takes boxes through the cabin door, while a larger business jet may need galley catering brought to a different door and a high loader. Airside catering delivery follows the FBO's access rules, and aircraft provisioning is sized to the galley the aircraft actually carries.
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.
Lins Airport serves the São Paulo interior and is used by corporate, agricultural and charter traffic. Airport catering here is built around general aviation operations, FBO services and ground handling services, with the terminal acting as the handover point for business aviation hub flights.
Business aviation at Lins is driven by agribusiness, industry and private owners in São Paulo's interior. Inflight catering and in-flight catering here mean regional Brazilian dishes packed for the galley, aviation catering and business aviation catering are written around the aircraft, executive jet catering suits the larger cabins, diplomatic flight catering covers official visits, and cabin crew meals can be added on request.
Brazil controls the import and export of meat, dairy and fresh produce, so catering for flights leaving Lins is planned with customs in mind. Your handling agent confirms what the destination allows, and unconsumed food may be handled under local rules on arrival.
Average rating from the cabin crew and pilots we cater for.
“Choosing a mezze selection with flatbreads for 4 people at LIP was straightforward; the challenge was making it work with limited fridge space. The Galley Girls confirmed the handover contact and identified the fruit plates, making the catering delivery easier for our team to track. We could account for the desserts before passing the boxes to the cabin team, without a lengthy unpacking exercise. I want an aviation catering company to understand cabin service sequence, and this order gave us a useful starting point.”
“I wanted yoghurt pots and fresh berries for 8 guests at Lins Airport, packed sensibly for a cabin team dealing with a revised passenger count. The Galley Girls understood why we wanted the breakfast portions readily accessible instead of spread across several different boxes. That left time to check the desserts properly before the passengers were ready for the next part of the service. When comparing aviation catering companies, I would look closely at meal organisation after this experience.”
“The cabin briefing at Lins Airport included 6 passenger meals, a request for roasted chicken and seasonal vegetables, and instructions addressing a tight boarding window. The Galley Girls updated the crew provisions in the written order and sent back a confirmation that clearly showed our amendments. With flight catering, careful attention to catering handover matters as much to our crew as the menu itself. The note about the snack boxes was easy to spot, and we could brief the rest of the team quickly.”
The honest answer starts with the aircraft. A light jet with a small oven gets simpler dishes; a larger business jet at Lins gets full plated meals. Brazilian ingredients like picanha, hearts of palm and fresh fish vary in price, so the quote comes after the menu, never before.
A night departure out of Lins changes what we pack: heavier dishes are planned to hold, and fruit and cheese are kept chilled until handover. Lead time depends on the ingredients, but last-minute orders are handled and the order can still be adjusted before your slot.
Brazil controls animal and plant products, so a long international leg from Lins needs a menu that respects import rules at the destination. Meat, dairy and fresh produce can be restricted on arrival, so a two-service flight is planned with dishes that are consumed on board, and leftovers are handled according to destination customs.
If a guest brings their own meal, the crew still has to store and heat it, and at Brazilian customs fresh food may be checked. A prepared special meal from us arrives sealed, labelled and ready to re-plate, which is easier for the galley and clear for allergen control.
A private jet charter does not come with a menu. Into Lins you order catering as its own item, and we can include local products like pão de queijo, Brazilian coffee or mandioca dishes if your passengers want a taste of the region.
Tail, pax and diets — a flight attendant takes it from there, day or night.
