Catering to your aircraft in Umuarama.
Orlando de Carvalho handles light jets and turboprops in the Paraná interior. Our flight attendants pack the trays, label them by seat, and leave the plane-side handover to your handling agent.
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.
Umuarama sits in northwest Paraná, a region of sugar cane, cassava, soy, corn and cattle, and the kitchen of the local private jet menu reflects that. Local specialities travel well when they are chosen for a galley: a churrasco-style beef plate sliced per passenger, cassava in its own container, pastel and coxinha as private jet snacks for a short sector.
Paraná produce makes a believable inflight menu: pão de queijo for a morning departure, a cold Brazilian-style salad of palm heart and tomato, and fruit from the interior. We list private jet food by how it finishes on board — oven, sauce apart, chilled, re-plate cold — so your crew is never guessing.
Gourmet inflight meals for Umuarama stay close to the plate your passengers already know: rice and beans, grilled beef, farofa kept dry in its own pot, and a sweet such as doce de leite. These private jet platters are portioned by seat number, and the inflight menu is agreed with you before the slot.
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.
On a cattle-and-crops route like Umuarama, the cabin crew meals matter as much as the passenger tray. Private jet catering for SSUM is cooked and packed by former VIP flight attendants for the galley on your tail, then handed to your handling agent at the FBO or general aviation terminal. Business aviation catering and executive jet catering here stay plain and well labelled; in-flight catering for a longer repositioning leg is arranged the same way, and diplomatic flight catering follows protocol before anything is cooked.
Business jet catering at SSUM tends to follow agribusiness trips out of Umuarama: a short cabin, a few executives, a galley with an oven or none at all. Corporate jet catering and VIP flight catering here mean a private jet chef building a bespoke menu around that cabin. Charter flight catering and luxury inflight catering get the same treatment.
Official travel to northwest Paraná calls for restraint. Government flight catering and VIP aviation catering for UMU are prepared by a small named team, head of state flight catering follows protocol, and state visit aircraft catering is confirmed before the slot, not at the aircraft.
At Umuarama the allergen risk sits in familiar places: cheese bread, farofa toasted with butter, sauces thickened with flour. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are handled as a procedure: the kitchen is briefed, the dish is packed on its own board in its own box, and it is marked by seat number for your crew.
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.
At UMU the crew meals are a line you ask for when you book the trip, and they appear on the invoice beside the guest trays. Flight crew meals are packed in separate crew meal boxes, and pilot meals can differ: different meals for pilots when your operator's policy asks for it. Crew catering and cockpit meals are built to eat in a short turnaround at SSUM, and the guest trays stay apart from them.
In Umuarama the handover is at the FBO or with your handling agent. FBO catering and ground handling catering are planned together, catering delivery to the general aviation terminal is agreed in advance, and handling agent catering ends with the trays placed at the aircraft door.
Galley catering for SSUM follows the aircraft: a turboprop or light jet takes trays at the door, while a larger cabin may need a high loader if the handling agent has one on the field. Tell us the type and we plan airside catering delivery around the door height and the galley, as for any aircraft provisioning.
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.
SSUM is the airfield for Umuarama, a Paraná city whose economy rests on farming and livestock. Airport catering for UMU matches that profile: modest cabins, regional ingredients, general aviation traffic, and FBO services and ground handling services on the apron.
Orlando de Carvalho is a small business aviation hub tied to Paraná agriculture. Inflight catering and in-flight catering here are written for light cabins, executive jet catering is tailored to the aircraft, aviation catering and business aviation catering stay plain, and cabin crew meals and diplomatic flight catering are available on request.
Customs at an international arrival into Umuarama can restrict imported meat, cheese and fresh produce. For UMU we provision locally so the galley starts clean, and we tell you early if an item on your menu faces a restriction.
Average rating from the cabin crew and pilots we cater for.
“Despite a family lunch request, we wanted the 9 guests at SSUM to enjoy poached fish with steamed rice without a complicated cabin service. Instead of asking us to improvise, The Galley Girls explained how the canapés could be arranged during service. We could finish the crew provisions as each guest was ready, rather than laying everything out at once. With crew meals, careful attention to portion planning matters as much to our crew as the menu itself.”
“Keeping the galley organised at UMU meant planning a selection of petits fours and sandwiches for 11 guests with a family lunch request in mind. We discussed the dimensions before confirming; The Galley Girls grouped the desserts into individual containers that were easy to handle. The order made FBO catering feel manageable because the catering handover had been considered beforehand. We placed the crew provisions in their planned storage area without first having to reorganise all the catering boxes.”
“I wanted a selection of petits fours and sandwiches for 10 guests at Orlando de Carvalho Airport, packed sensibly for a cabin team dealing with different crew meal preferences. The order made airport catering feel manageable because the crew briefing had been considered beforehand. The Galley Girls gave us an update on the starters before the handover, which helped us organise the cabin checks. The cabin team could match the sandwiches to the request before moving on to the remaining departure tasks.”
A special-meal request shapes the quote here. Kosher or halal meals, a vegan tray or an allergen-free plate are priced individually, because each one needs its own ingredients and its own box. We quote per menu, not per tray, for Umuarama flights.
One local product is enough to shape the menu. For UMU, a grilled beef plate or a cassava side is sourced from what the region produces daily, which keeps ordering simple. We take late requests too.
Customs in Brazil limit what animal and plant products you may carry in from other countries. Meals we prepare in-country for Umuarama are provisioned locally, so a rain delay changes your slot rather than your customs position.
Technically yes, though imported items face Brazilian customs rules. In practice the handling agent controls who goes airside at Umuarama, so catering is delivered through that channel to the aircraft rather than carried in by hand.
The charter does not cover meals. At UMU, a change from four to six passengers just means more trays on the same order, built by seat number. Last-minute changes are handled and invoiced like any other catering.
Tail, pax and diets — a flight attendant takes it from there, day or night.
