Catering to your aircraft in Assis.
A light jet on the apron at Assis, a handling agent at the door, a crew that wants something real to eat: that is the rhythm of this field, and the catering is built around it.
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.
Assis belongs to the interior of São Paulo state, coffee, cattle and sugarcane country, and that shapes a private jet menu worth writing for this airport. The inflight menu can lean on what Brazilians actually eat: pão de queijo baked fresh and packed in a lidded tray, coxinha with the sauce apart, and a plate of arroz, feijão and grilled beef that travels well when re-plated in the galley. Fresh tropical fruit, mango, papaya and pineapple, makes honest private jet food for a morning departure from AIF and cuts cleanly on a board for each passenger. These local specialities are cooked and packed for the galley you actually have, so a light jet with a single oven gets a different set than a larger cabin.
Private jet platters, gourmet inflight meals and private jet snacks at Assis can all draw on the São Paulo interior. For the platters think of cured cheeses from Minas Gerais, sliced fruit and a Brazilian charcuterie board that stays cold in the drawer. For the gourmet inflight meals, a moqueca-style fish stew with rice packed in separate containers, or a feijoada with farofa and couve kept apart so nothing goes soft. For private jet snacks, brigadeiros, castanhas and pastéis. Together they form a private jet menu rooted in {Region} and the cuisine São Paulo state is known for: local specialities, adapted to how a galley actually works and to the inflight menu your passengers expect.
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.
At 1,850 feet on the São Paulo plateau, AIF is a small field with a quiet general aviation apron, and nobody here expects a large kitchen on site. We cook elsewhere and bring the finished food to the aircraft: that is private jet catering for Assis in practice. The same order can carry aviation catering for the passengers, inflight catering for a long leg onward, cabin crew meals for the cabin team, and executive jet catering matched to your galley. Business aviation catering, in-flight catering for charter days and diplomatic flight catering for official delegations all run on the same procedure.
Who flies into AIF? Mostly owners and charter clients visiting farms, industry and family in the Assis area. For them, business jet catering means a bespoke menu written by a private jet chef who knows the aircraft. Corporate jet catering, VIP flight catering and charter flight catering all start from the galley, and luxury inflight catering is simply a well-packed meal.
When an official party lands at AIF, the menu has been agreed with the protocol office in advance. State visit aircraft catering is cooked in Brazil with traceable ingredients; government flight catering, head of state flight catering and VIP aviation catering are all delivered sealed and discreet.
At Assis the main dietary question is where wheat, dairy and nuts hide in Brazilian cooking: pão de queijo and farofa contain cassava flour or cheese, and sauces often carry dairy. Kosher, halal, vegan, gluten free, allergen free and kids meals are handled as a procedure: each special meal is cooked and sealed separately, marked with the seat number, and kept apart from the other trays, so special meals reach the cabin intact.
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 people flying the aircraft, we pack crew meals separately from guest trays so nothing gets mixed. Flight crew meals, pilot meals and crew catering are available on request and billed as ordered. At Assis, cockpit meals travel in crew meal boxes, and different meals for pilots can be arranged so the captain and first officer never share a dish.
FBO catering at AIF means the food reaches the aircraft through the general aviation terminal and your handling agent. Catering delivery to the FBO is coordinated with ground handling catering on the apron. Handling agent catering is simple here because the terminal is small and access is direct.
At AIF the aircraft decides how the food is loaded: door height, sill and the galley layout set whether a high loader is needed or a trolley by hand. Galley catering for a light jet or turboprop is carried to the door; a larger cabin may call for airside catering delivery with a lift. Tell us the type and we plan the aircraft provisioning around the galley and the ground handling at Assis.
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.
Marcelo Pires Halzhausen Airport serves Assis, a city in the interior of São Paulo state. Airport catering here is a quiet general aviation operation, with FBO services and ground handling services scaled to a small field.
Assis is not a major business aviation hub, but corporate and owner flights use AIF for the interior of São Paulo state. Inflight catering, in-flight catering and aviation catering for these trips are cooked elsewhere and delivered to the aircraft. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are all supplied on request.
Customs in Brazil may open and retain foreign fresh food, especially meat, dairy and produce. Ordering catering for AIF in Brazil avoids the problem: everything is prepared in country and delivered through your handling agent.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at Marcelo Pires Halzhausen Airport, with 11 passengers choosing roasted vegetable bowls with separate dressings and a late menu amendment influencing our preparation. The canapés from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the desserts without asking where every component had been placed during preparation. For our team, the strongest part of their private jet food was how they handled catering handover.”
“Working around a late menu amendment at Marcelo Pires Halzhausen Airport, I asked for herb chicken with a quinoa salad in portions appropriate for our 2 passengers. The fruit plates came from The Galley Girls in divided catering boxes, with a packing list that matched the contents. For private jet meals, that attention to crew briefing made the order noticeably easier to manage. Separating the starters from the first service items helped us avoid opening boxes we did not yet need.”
“Despite a late menu amendment, we wanted the 6 guests at AIF to enjoy a light pasta dish with grilled vegetables without a complicated cabin service. Our brief for private jet menu was met with a sensible plan for galley preparation. The Galley Girls prepared the fruit plates for assembly in the galley, with the accompanying elements easy to locate. We could finish the crew provisions as each guest was ready, rather than laying everything out at once.”
Start with the customs side: Brazil is strict about animal and plant products arriving on board, so we cook in-country and avoid bringing anything in. That choice affects cost, because premium cuts and seasonal fruit are priced differently from simple platters. For Assis we quote private jet catering per menu, after you send the type, the passenger count and any restrictions.
Ordering the way back is a matter of giving us the return slot and headcount. Customs and fresh produce are not an issue for an internal leg, which keeps things simple. Last-minute orders are handled at AIF, and the return food is packed to travel in the same galley setup as the outbound meal.
Customs rules in Brazil treat food on an empty aircraft like food on a full one: foreign animal and plant products are the concern. For Assis, the practical answer is to arrive without perishables and order crew meals here. They are cooked locally, packed in boxes and delivered via the handling agent.
Yes, but on a delegation or government flight the rules tighten. Brazilian customs inspect foreign fresh food, and protocol may require that every dish be cleared and traceable. For AIF, the safer route is to let us cook in-country, with the menu agreed through protocol first, and hand over at the aircraft.
Catering stays outside a private jet charter, which means you arrange and pay for it independently. For a quick turn at AIF, tell us the slot and passenger count, and we hand over at the aircraft. The departure slot drives our planning, not the other way around.
Tail, pax and diets — a flight attendant takes it from there, day or night.
