Catering to your aircraft in Matupá.
At 886 ft on the northern Mato Grosso plateau, SWXM is a working strip for farm owners, buyers and technicians. We pack crew-grade catering for the aircraft that actually lands here, and hand it 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.
Northern Mato Grosso eats from the land around it: beef from the ranches, rice and beans from every table, manioc in several forms, and fish from the Amazon basin rivers that drain this region. For a private jet menu out of Matupá, we take those local specialities and turn them into an inflight menu that survives a galley: braised beef packed with its sauce apart, rice and black beans that re-plate cleanly, farofa served dry in its own pot. Private jet food from Mato Grosso is generous and savoury, so we keep portions measured and flavours clear for the cabin. Private jet platters carry tropical fruit, cheeses, cured meats and pão de queijo; gourmet inflight meals are plated cold or finished in the oven; private jet snacks lean on castanha, tapioca crisps and fruit. Everything is packed for the aircraft, with the seat number on the lid.
In Matupá and across Mato Grosso, lunch is the main event and the plate is built around beef, rice, beans and manioc. We turn those local specialities into a private jet menu that works at altitude: slow-cooked beef, pacu or tambaqui from the river, and baião de dois, each labelled with how it finishes on board. The inflight menu favours dishes that do not collapse in a small oven. Private jet food from this region is warm and rich, so we balance it with fresh salads and tropical fruit. Private jet platters follow the season, gourmet inflight meals are written per passenger, and private jet snacks include pão de queijo, brigadeiro and roasted nuts. Chilled items are packed separately from hot ones.
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.
Matupá is agribusiness country, and the aircraft that land at SWXM are often turboprops and light jets carrying farm owners, buyers and technicians north of Sinop. We handle private jet catering for these flights as crew would: ice and insulated boxes against the heat, sauces apart, plates that can be re-plated from a small galley. Inflight catering and in-flight catering orders for MBK are confirmed against the tail and the departure slot. Aviation catering and business aviation catering stay simple and robust; executive jet catering can go further when the cabin allows it. Diplomatic flight catering is handled discreetly, and cabin crew meals are a separate line on the order.
Flights into SWXM often carry agribusiness teams, so the corporate jet catering we pack is hearty but tidy. Business jet catering, VIP flight catering and charter flight catering are written per seat, with a private jet chef available for a bespoke menu and luxury inflight catering.
Official visits to northern Mato Grosso are rare and carefully planned. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are agreed with your handling agent and sealed for traceability.
Special meals at Matupá start with the local kitchen: beef, beans, manioc and cheese bread hide gluten, dairy and pork stock more often than you think. Kosher, halal, vegan, gluten free and allergen free meals are written as a procedure, packed sealed and apart from the guest trays, with kids meals built from the same ingredients in smaller portions.
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.
A Matupá turnaround leaves the crew little time at the terminal, so crew meals travel in sturdy boxes. Flight crew meals, pilot meals and cockpit meals can be ordered as crew catering, packed in crew meal boxes and marked CREW. Different meals for pilots are prepared separately, on request, and billed as part of the order.
At SWXM the general aviation terminal is small and the apron is open, so FBO catering is handed over plane-side. Catering delivery to the FBO, ground handling catering and handling agent catering are agreed in advance with the slot and the tail.
SWXM mostly sees turboprops and light and midsize jets, so galley catering is carried aboard by hand or by trolley rather than by high loader. For anything larger, airside catering delivery and aircraft provisioning are agreed with your handling agent beforehand, with the door height and the galley layout written into the order.
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.
Orlando Villas Boas Regional Airport serves Matupá in northern Mato Grosso, a farming and mining town. Airport catering here supports general aviation: FBO services and ground handling services are modest but dependable.
Matupá is a regional business aviation hub where harvest season brings the busiest days. Inflight catering and in-flight catering fit short sectors, aviation catering and business aviation catering follow the aircraft, executive jet catering suits larger cabins, diplomatic flight catering needs protocol, and cabin crew meals are a separate request.
Brazil restricts imported meat, dairy and fresh produce, so food loaded within the country travels without issues. Leftover foreign fresh food on arrival may be removed by the authorities.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to mini sandwiches and individual desserts at SWXM; 2 portions were needed, with an evening cabin service factored into preparation. This experience of flight catering services gave us a useful reference for managing cabin service sequence on another departure. The Galley Girls updated the side dishes in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the snack boxes quantities from several messages during the final departure checks.”
“Choosing a mezze selection with flatbreads for 9 people at MBK was straightforward; the challenge was making it work with limited fridge space. The order made airline catering feel manageable because the cabin service sequence had been considered beforehand. The Galley Girls labelled the crew provisions in line with our brief, so the cabin team could identify the relevant portions quickly. The salads were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“It was the packing plan I cared about at Orlando Villas Boas Regional Airport, with 2 servings of a mezze selection with flatbreads and a family lunch request to consider. The side dishes from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the starters without asking where every component had been placed during preparation. The order made crew meals feel manageable because the meal organisation had been considered beforehand.”
A quick ferry through MBK is the cheapest case: crew meals only. Costs rise with passengers, wine, imported fish and plated service, while Mato Grosso beef and fruit keep a menu moderate.
For official travel to Matupá, lead time is mostly paperwork: names, restrictions, aircraft access. Last-minute requests are handled day or night.
A tight slot at MBK leaves little room for inspection delays; Brazilian rules on animal products and fresh produce apply on arrival. We pack in sealed boxes to ease checks.
Yes, but check the galley first: with no oven, we propose chilled dishes that need no heat. Brazilian rules on fresh produce also apply on arrival.
No, even for an overnight departure from MBK, catering is a separate order. We hand it over plane-side at your slot, day or night.
Tail, pax and diets — a flight attendant takes it from there, day or night.
