Catering to your aircraft in Lucas do Rio Verde.
In the heart of Mato Grosso's soy belt, SILC runs on charter slots tied to the crop. We prepare private jet catering and crew meals for that rhythm, handed over at the aircraft.
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.
Mato Grosso eats like the farm it is: beef, river fish, cassava, corn and the fruit of the cerrado. A private jet menu for Lucas do Rio Verde leans on these, because guests flying out of the soy belt expect to taste where they are. Local specialities in Mato Grosso include pacu and pintado from the rivers, pequi rice, farofa and doce de leite from the dairy farms.
Our inflight menu for Municipal Bom Futuro keeps each dish in the form it travels: grilled picanha sliced and chilled, pintado ceviche on ice, pequi rice for the oven. Private jet food from the region works best when the galley is simple, so we pack private jet platters for cold service and gourmet inflight meals for the oven, plus private jet snacks such as pao de queijo and fruit from the cerrado. Lucas do Rio Verde has a farming rhythm, and the menu follows it.
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.
Lucas do Rio Verde sits in the middle of the Mato Grosso soy and corn belt, and the apron at Municipal Bom Futuro (SILC / LVR) fills with agribusiness charters during harvest. Private jet catering here is built for that traffic: short briefs, cold galley-friendly plates, crew boxes that survive a long turnaround. Inflight catering and in-flight catering for the cabin are ordered with the flight, and aviation catering for the crew goes on the same invoice line by line. Business aviation catering, executive jet catering and diplomatic flight catering requests are written by former VIP flight attendants, and cabin crew meals are packed in their own boxes, apart from the guest trays.
Executives leaving Lucas do Rio Verde want food that tastes of Mato Grosso, so our business jet catering and corporate jet catering lean on local beef and river fish. VIP flight catering for charter flight catering requests is planned with the tail and slot, and luxury inflight catering comes from a private jet chef who writes a bespoke menu.
When an official delegation lands at Lucas do Rio Verde, government flight catering is arranged through protocol, with traceability and a small named team. Head of state flight catering, VIP aviation catering and state visit aircraft catering are all handled quietly and invoiced like any other order.
Special meals at Lucas do Rio Verde start from a kitchen where beef, cheese and cassava flour are everywhere, so allergen free work is a procedure: separate boards, separate boxes, seat numbers on the lids. Kosher, halal, vegan and gluten free meals are packed sealed, and kids meals travel in their own box. Tell us the restriction with the order and we adapt the local dishes around it.
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.
Pilots at SILC often wait between legs, so we pack crew meals as boxed, labelled sets. Flight crew meals and crew catering are ordered with the flight on request; pilot meals and cockpit meals come as two different dishes when the operator asks, packed in crew meal boxes with different meals for pilots when needed.
FBO catering at SILC means the order is handed over at the FBO or the general aviation terminal to your handling agent. Catering delivery to the FBO is coordinated with ground handling catering and handling agent catering, so the trays reach the aircraft door on your slot.
Aircraft at SILC range from turboprops to larger business jets, and the type decides how galley catering is loaded. We ask for the tail and the galley layout, then pack for the drawers and the oven you have. Airside catering delivery goes through the FBO or your handling agent to the aircraft door, and aircraft provisioning for larger cabins is planned with the loading method agreed beforehand.
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.
Municipal Bom Futuro is the general aviation gateway for Lucas do Rio Verde, a farming city in northern Mato Grosso, and a small business aviation hub for agribusiness operators. Airport catering here is shaped by harvest traffic and a modest terminal.
General aviation at Lucas do Rio Verde peaks with the crop calendar, which makes SILC a seasonal business aviation hub. We supply inflight catering, in-flight catering, aviation catering and business aviation catering for operators, plus executive jet catering, diplomatic flight catering and cabin crew meals on request. Crew meals are ordered like the rest of the trip, and FBO services and ground handling services take them from the FBO to the aircraft.
Brazil inspects animal and plant products on international sectors, so a flight leaving the Mato Grosso business aviation hub of Lucas do Rio Verde carries its special meals sealed and documented. Customs at either end then has less to open.
Average rating from the cabin crew and pilots we cater for.
“What impressed me at Municipal Bom Futuro Airport was how a request for a cold lunch with cheese and fruit was handled despite a small galley worktop. The Galley Girls labelled the fruit plates in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the sauces at a glance instead of lifting lids just to establish what belonged to each service. My search for "private jet catering near me" led to a practical conversation about written menu details.”
“Service planning came first at SILC, with 4 passengers choosing mini sandwiches and individual desserts and several individual meal preferences influencing our preparation. The Galley Girls confirmed the handover contact and identified the breakfast portions, making the catering delivery easier for our team to track. For private jet catering menu, that attention to written menu details made the order noticeably easier to manage. The cabin team could match the salads to the request before moving on to the remaining departure tasks.”
“Clear quantities were essential at LVR: we had 2 passengers expecting a seafood starter and warm vegetable sides and were working around a short ground stop. Our brief for private aviation catering was met with a sensible plan for cabin service sequence. I needed the crew provisions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the fruit plates against the same summary, keeping the cabin team and the handling contact aligned.”
Cost at SILC is set by the menu. A pacu moqueca for six costs more than private jet platters of cheese, cured meat and cerrado fruit, and both depend on how many are flying. Early slots often mean simpler boxes.
What makes a two-service order easy here is a clear brief: seat plan, restrictions, and which meal is cold. Harvest weeks are busy at Municipal Bom Futuro, so earlier is smoother, but last-minute requests are taken.
Brazilian rules on meat, dairy and fresh produce shape special meals at SILC. We keep restricted meals sealed, labelled by seat number, and tell you what the arrival country usually inspects.
Food brought aboard is your responsibility and subject to customs on the destination side. A local item we pack for SILC is labelled, sealed and ready for service, which is simpler for crew.
No, catering sits on its own order. When the wet season delays a departure from SILC, we hold the menu and adjust it, and the invoice reflects only what was actually served.
Tail, pax and diets — a flight attendant takes it from there, day or night.
