Catering to your aircraft in São Luís.
São Luís turns around on tropical heat and coastal ingredients. Tell us the aircraft and the slot, and we build a menu that arrives intact and ready to re-plate.
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.
São Luís is the capital of Maranhão, and its kitchen is a coastal Brazilian one with a strong Afro-Brazilian and indigenous streak. A private jet menu for São Luís starts with what comes off the water: shrimp, crab, fish in coconut milk. Our inflight menu draws on these and on local specialities such as arroz de cuxá, rice with the sour cuxá paste made from hibiscus leaves, and torta de camarão, a shrimp pie that travels well cold.
For a private jet food order that also feels local, we add tapioca crepes, cupuaçu and caju in season, and the doce de espécie sweets from Maranhão. Each speciality is packed for the galley: sauces apart, fried items kept dry, fruit cut to order. Whatever the headcount, the local specialities of Maranhão arrive ready to re-plate and serve at altitude.
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.
The ramp at SBSL sits a few degrees south of the equator, so a cold plate that leaves the kitchen right is only half the story: it has to survive a hot apron and a galley drawer. Our private jet catering for São Luís is written around that heat, and by people who have worked these galleys. For inflight catering and in-flight catering on a Maranhão rotation we pack seafood and fruit so it still looks right at altitude. Our aviation catering covers business aviation catering, executive jet catering and diplomatic flight catering, plus cabin crew meals for whoever stays on the jumpseat.
A typical São Luís brief: a small group, a coastal route, and a galley with one oven. Business jet catering and corporate jet catering follow from that. For VIP flight catering or charter flight catering we involve a private jet chef, and luxury inflight catering is a bespoke menu built on regional fish and fruit.
State visit aircraft catering into SBSL begins with protocol, not with recipes. Government flight catering and head of state flight catering use a short, named team, while VIP aviation catering keeps the handover quiet and documented.
Allergens hide differently in Maranhão cooking: shellfish in the cuxá, fish stock in the rice, coconut and peanut in the sweets. For São Luís we check each local dish before it is packed, then seal and number the box by seat. Kosher, halal, vegan, gluten free, allergen free and kids meals are all handled as special meals, on a separate board.
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.
When the rotation includes a night at SBSL, crew meals matter. We pack flight crew meals and pilot meals separately, as crew catering with a label; cockpit meals are easy to eat in the seat, crew meal boxes stack in a drawer, and different meals for pilots are available on request.
FBO catering at São Luís is handed over at the aircraft. Catering delivery to the FBO is coordinated with your handling agent, and the general aviation terminal is the usual meeting point. Ground handling catering and handling agent catering run on your slot, with access agreed beforehand.
Larger aircraft into SBSL, such as a bizliner or a head of state widebody, change how the galley catering is loaded. The door height decides whether a high loader is needed, and your handling agent arranges it. We coordinate airside catering delivery and aircraft provisioning with the handler, so trays and ice reach the galley without a second trip.
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.
Marechal Cunha Machado International serves São Luís, the capital of Maranhão, and handles airport catering for business and commercial traffic alike. General aviation operates beside the main terminal, with FBO services available for private aircraft.
SBSL is a quiet business aviation hub. Business aviation catering and executive jet catering are our daily work, with diplomatic flight catering on occasion. Inflight catering, in-flight catering and aviation catering all go through your handler, and cabin crew meals are boxed apart. FBO services and ground handling services are on the field.
Brazil requires food imports to clear customs, and fresh produce, meat and dairy get special attention. On international legs from São Luís, we plan the menu so local ingredients stay in country and anything imported follows the handler's declaration.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at Marechal Cunha Machado International Airport, our 11 guests wanted a mezze selection with flatbreads, organised sensibly around a revised passenger count. I would discuss private jet food with them again, especially when portion planning needs careful coordination. The Galley Girls updated the crew provisions in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the canapés quantities from several messages during the final departure checks.”
“Breakfast was already sorted; at SBSL, the next request was beef fillet with roasted potatoes for 2 guests, with a short ground stop to work around. For private jet meals, that attention to catering handover made the order noticeably easier to manage. The Galley Girls understood why we wanted the crew provisions readily accessible instead of spread across several different boxes. Our colleague could take over the desserts without asking where every component had been placed during preparation.”
“Despite a tight boarding window, we wanted the 12 guests at SLZ to enjoy a selection of petits fours and sandwiches without a complicated cabin service. With several people involved, The Galley Girls kept the main courses and delivery arrangements together in a concise order update. The sauces went straight to the right colleague instead of circulating between several people during the turnaround. This experience of private jet menu gave us a useful reference for managing cabin service sequence on another departure.”
Two orders to the same airport can differ widely. Slot, turnaround and the choice between local seafood and simpler plates decide the number. We quote each order on its own, and a how much does private jet catering cost question is best answered once we see your plan.
Lead time here is mostly a question of aircraft. A small galley means a menu built around cold items and one oven shelf. A bigger one opens more options. We handle last-minute requests, but the airframe sets what we can offer.
Brazil applies food import rules that affect what you bring on board, and an early slot at SBSL is when you notice them. We stay inside the rules: local ingredients cooked in Brazil go straight to the aircraft, while imported items need the handler's approval. Customs for international flights are handled with your agent.
Bringing food is allowed in principle; customs inspect what crosses the border. For two services on board, a mix works well: your own breakfast items and our dinner from São Luís, packed for the galley. Check with your handler on fruit and animal products.
No: a charter does not cover catering, and special meals never come bundled either. Kosher, halal, allergen or child's meals are added to a separate order that we invoice like any other.
Tail, pax and diets — a flight attendant takes it from there, day or night.
