Catering to your aircraft in Patos de Minas.
SNPD is a small field in the middle of Minas Gerais coffee and cattle country. A crew landing here wants a short, reliable order: local cheese, bread, a hot plate for the pilots, and a cold lunch for the cabin. We write and pack it.
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.
Coffee, cheese and corn define the plate in Minas Gerais, and Patos de Minas is a working agricultural town where those products are everyday food. Our private jet menu here is built from local specialities that travel: queijo Minas, pão de queijo, tropeiro beans, sausage, guava paste and plateau coffee. The inflight menu stays short and exact, because a small cabin does not need a long list.
For a crew leaving Patos de Minas, private jet food means something that holds for the whole leg. Gourmet inflight meals are cooked on the ground and finished in your oven, private jet platters are cut and boxed cold, and private jet snacks stay simple: cheese bread, fruit, nuts, sweets. Minas Gerais supplies the local specialities, we handle the packing, the sauce in its own pot and the labelling by seat.
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.
Patos de Minas sits on the high plateau of Minas Gerais, in coffee and cattle country, and its small apron sees mostly turboprops and light business jets on agricultural and regional trips. Private jet catering here is built around that rhythm: a modest galley, a handling agent who meets you at the aircraft, and local produce that travels well. We also supply inflight catering, in-flight catering and aviation catering for the same stop, plus business aviation catering and executive jet catering for the longer legs that follow. Diplomatic flight catering is handled under protocol, and cabin crew meals are packed separately from the guest trays.
Business jet catering at Patos de Minas is usually a short brief: a regional owner, a corporate party or a charter flight stopping at SNPD. We act as a private jet chef for the trip, writing a bespoke menu, from corporate jet catering for a meeting day to VIP flight catering for a guest list. Charter flight catering is arranged like the rest, with luxury inflight catering touches when the guests ask for them.
When a ministerial or official aircraft stops at SNPD, government flight catering is planned as one file: the menu cleared, the ingredients traced, the trays sealed. Head of state flight catering and VIP aviation catering at Patos de Minas are handled by the same small team, and state visit aircraft catering is delivered to the aircraft without fuss.
Special meals at Patos de Minas are a procedure, not a label. Minas cooking leans on cheese, wheat bread, cassava flour and pork, so gluten free, vegan and allergen free orders are separated from the guest trays in the kitchen and sealed, with the seat number on the lid. Kosher, halal and kids meals are arranged on request for the departure; tell us the restrictions and the headcount and we build each plate from scratch.
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.
For a crew on the ground at POJ, crew meals are a separate line on the order, requested with the flight and billed with it. Flight crew meals are boxed and labelled; pilot meals follow the operator's policy, including different meals for pilots when asked. Crew catering here stays simple, local and filling. Cockpit meals are packed to be eaten between tasks, crew meal boxes keep until needed, and cabin crew meals are prepared with the guest menu in mind.
FBO catering at Patos de Minas is delivered to the general aviation terminal or straight to the aircraft, depending on what your handling agent confirms. Catering delivery to the FBO is coordinated with ground handling catering on the apron, and handling agent catering requests are taken by phone or email.
At POJ the type on the apron sets the loading method. Most traffic at Patos de Minas is light and midsize, so galley catering is carried by hand or trolley to the door and no high loader is needed. For a larger type, we arrange airside catering delivery with your handling agent and confirm door height before provisioning the aircraft. Aircraft provisioning is planned around the galley you have: one oven, a drawer and a small chiller, or more.
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.
Patos de Minas Airport (SNPD / POJ) serves the city and the surrounding agricultural region of Minas Gerais. It is a small airport used by regional operators and business aircraft. Airport catering here is simple and local: suppliers are regional, terminal traffic is light and the apron is quiet outside the harvest weeks.
General aviation dominates at Patos de Minas, with FBO services and ground handling services provided to light jets, turboprops and the occasional larger business aircraft. It is not a large business aviation hub, but it is a useful stop for owners with interests in the region. Inflight catering, in-flight catering and aviation catering follow the same method as elsewhere. Business aviation catering and executive jet catering are arranged for the departing leg, diplomatic flight catering under protocol, and cabin crew meals packed separately.
Flights from Patos de Minas to other countries are cleared by Brazilian customs, and food of animal or plant origin is subject to controls. The handling agent clears provisions on international departures, and we advise on what can leave the country and what cannot. Domestic flights within Brazil move with very little paperwork on catering.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at SNPD meant planning a breakfast basket with individual preserves for 3 guests with limited fridge space in mind. This experience of crew meals gave us a useful reference for managing written menu details on another departure. The starters supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The side dishes were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Our priority at POJ was vegetarian wraps and colourful salads for 9 passengers, with two separate meal services shaping the service plan. With FBO catering, careful attention to catering handover matters as much to our crew as the menu itself. We discussed the dimensions before confirming; The Galley Girls grouped the main courses into shallow trays that were easy to handle. I could hand the crew provisions to a colleague with a short explanation instead of unpacking the whole order.”
“Packing yoghurt pots and fresh berries for 11 passengers at Patos de Minas Airport needed careful thought, especially given an evening cabin service. I asked The Galley Girls for the canapés in compact food boxes, with garnishes supplied separately for plating on board. We could finish the side dishes as each guest was ready, rather than laying everything out at once. For airport catering, that attention to portion planning made the order noticeably easier to manage.”
A delegation leaving Patos de Minas brings extra work: sealed boxes, traceable ingredients, a named lead on our side. Those steps and the number of seats drive the cost, along with how much is cooked hot. Premium cheese boards and a chef-written private jet menu cost more than a simple cold plate. Tell us what the flight needs and we quote that, per menu.
The question at SNPD is rarely how soon, more often when the aircraft is on the apron and for how long. Send the slot and the turnaround and we line up the kitchen and the handling agent. Seasonal produce, customs and the day of the week can make an order simpler or more involved; last-minute orders are handled either way.
What matters at SNPD is where the aircraft is going next and what the galley can hold. Domestic legs rarely raise questions; international departures follow Brazilian import and export rules on food, handled through your agent. A compact galley means smaller cartons, sauce in its own pot and cold dishes that wait in the drawer.
Private food on board is possible within Brazilian rules on animal and plant products, but a night departure from SNPD narrows the choices. Most shops are closed and the field is quiet. We pack cold plates and boxed meals that wait in the drawer until the seatbelt sign goes off, so nobody has to scramble before an early slot.
Not part of the charter. Food is a separate order from Patos de Minas, quoted and invoiced on its own. When there are two services on board, we pack them as two distinct sets, labelled by service and seat, so the crew re-plates the second one without opening the first. Contact us by phone or email at any hour.
Tail, pax and diets — a flight attendant takes it from there, day or night.
