Catering to your aircraft in Navegantes.
Navegantes sees a steady flow of business and charter aircraft heading to the Santa Catarina coast, and we pack for crews who want the galley ready when the door opens.
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.
Santa Catarina is Brazil's oyster coast, and the private jet menu at Navegantes starts there: Florianópolis-area oysters, Itajaí shrimp and fresh fish from the Navegantes fishing boats.
An inflight menu here also carries Brazilian staples that guests ask for: pão de queijo, coxinha, brigadeiro, and a feijoada-style stew for a long cabin evening.
The private jet food we pack is chosen for how it holds in the galley. Seafood travels chilled with lemon and sauce apart, hot dishes finish in the oven, and cold boards are re-plated at altitude.
Local specialities from the German and Italian settlements of the Itajaí valley add another register: cured meats, cheeses, sweet breads and apple strudel.
Whether you name {Region} as Santa Catarina or just Navegantes, the brief is the same: tell us the headcount and the galley, and we write the menu around what is in season.
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.
Navegantes (SBNF) sits on the Itajaí river mouth in Santa Catarina, and its coastal humidity shapes what we pack: private jet catering here leans on seafood that travels cold and sauces that stay apart. Inflight catering, in-flight catering and aviation catering for the galley are written around your type, your headcount and your slot. Business aviation catering and executive jet catering reach the aircraft through your FBO. For diplomatic flight catering and cabin crew meals, we adapt the same service to the protocol of the flight.
Business jet catering at Navegantes is built around the type and the galley. Corporate jet catering for a short sector can be a cold board and one hot course, while VIP flight catering and charter flight catering for a longer cabin may ask for luxury inflight catering with a private jet chef writing a bespoke menu around oysters, shrimp and Brazilian classics.
When a delegation lands at SBNF, government flight catering is confirmed with the protocol office. Head of state flight catering, VIP aviation catering and state visit aircraft catering use sealed trays and a discreet handover at the aircraft.
At Navegantes the main allergen question is shellfish: oysters and shrimp are everywhere on this coast, so shellfish-free dishes are cooked and packed on their own board, with a separate box. Kosher, halal, vegan, gluten free, allergen free, special meals and kids meals are handled as a procedure: labelled by seat number, sealed, and written on a card for the galley. Manioc and tapioca make gluten free service easy here.
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 catering at SBNF is on request and invoiced with the order. Crew meals and flight crew meals arrive in crew meal boxes, pilot meals and cockpit meals are labelled for the flight deck, and different meals for pilots can be arranged. Cabin crew meals are packed separately so nobody opens a guest tray by mistake.
At SBNF the tray changes hands at the general aviation terminal or beside the stairs, with your handling agent holding the door. FBO catering here follows your slot: the vegan and shellfish-free boxes sit apart, the crew box goes in last. We settle catering delivery to the FBO and the ground handling catering steps with the same people who clear the ramp, so handling agent catering never depends on a guess at the gate.
The type of aircraft decides how galley catering reaches the cabin at SBNF. A light jet or midsize business jet takes boxes through the door by hand; a large cabin or a government aircraft may need a high loader for airside catering delivery. Tell us the type and tail and we plan aircraft provisioning around the door height and the galley layout.
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.
Airport catering at Ministro Victor Konder International Airport serves a small, busy field on the Itajaí river mouth, with general aviation moving alongside scheduled traffic.
Business aviation at SBNF peaks in the southern summer, when general aviation fills the ramp. Inflight catering and in-flight catering for owner and charter flights, aviation catering for positioning legs, business aviation catering for corporate trips, executive jet catering for light jets, diplomatic flight catering for delegations and cabin crew meals on request all follow the same method. FBO services and ground handling services keep a small business aviation hub moving.
Food import rules in Brazil are strict on animal products and produce, so international arrivals at SBNF are better served by local cooking; waste from international flights is handled by the airport under customs control.
Average rating from the cabin crew and pilots we cater for.
“For 6 passengers departing from SBNF, the agreed menu was a charcuterie board and fresh bread; our main consideration was limited fridge space. The packing arrangement stood out more than any sales pitch about flight catering services. I needed the snack boxes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The canapés remained as originally requested, which was reassuring when we checked the latest version with operations.”
“The 2 passenger portions of roasted chicken and seasonal vegetables were the easy part; managing two separate meal services at NVT took more planning. The main courses supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the sauces without searching through every box, a small detail that mattered during the final cabin checks. I would discuss airline catering with them again, especially when storage requirements needs careful coordination.”
“Despite a family lunch request, we wanted the 12 guests at Ministro Victor Konder International Airport to enjoy chicken skewers with a couscous salad without a complicated cabin service. We discussed the dimensions before confirming; The Galley Girls grouped the snack boxes into clearly marked packs that were easy to handle. The main courses were easy to locate, leaving the crew free to focus on the remaining cabin preparation. My main takeaway from this crew meals order was the practical approach to final order confirmation.”
A quote for SBNF lists each dish, so a return leg built around a cold platter reads differently from one built around Itajaí seafood.
Short legs and empty cabins are easy here: a simple box for the crew, ordered with the slot. We handle last-minute orders for SBNF day or night.
International galley waste is regulated too, so state flights usually ask us to pack in sealed cartons the handling agent can clear.
A long turnaround leaves time to eat ashore, while a quick one rewards a pre-packed tray in the cockpit drawer.
No. Whatever the aircraft type, the food is its own order, placed and invoiced apart from the flight. A light jet with a single oven means cold dishes and one hot course; a larger galley can take a full service.
Tail, pax and diets — a flight attendant takes it from there, day or night.
