Catering to your aircraft in Paulo Afonso.
Paulo Afonso is a quiet strip in the dry interior of Bahia, and the crews who land at SBUF want a galley that is easy: sealed trays, clear labels, and a handover at the aircraft. We cook for that, with regional dishes that survive the heat.
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.
Bahia eats from two worlds, the Atlantic coast and the dry sertao, and Paulo Afonso belongs to the second. A private jet menu for SBUF starts with what the sertao does well: carne de sol, sun-cured beef that keeps its character on a cold plate, served with manteiga de garrafa, the clarified butter of the northeast. Cuscuz de milho, a steamed cornmeal cake, travels in a sealed tray and re-plates cleanly, and tapioca crepes can be packed flat for a breakfast leg.
The Sao Francisco river gives the area its own inflight menu: surubim and tilapia from the river, grilled or in a moqueca-style stew carried with the sauce apart. Local specialities such as queijo coalho, a squeaky grilling cheese, and goat from the sertao give private jet food here a clear regional signature. For the sweet course, cocada and fresh tropical fruit from Bahia such as umbu, cajá and mango in season make private jet snacks that need no cooking at all. Everything is packed as private jet platters or gourmet inflight meals sized to the galley, and every item is a Bahia speciality.
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.
Heat is the first thing a crew notices at PAV, and it shapes every tray we pack for Paulo Afonso. Our private jet catering is cooked and packed by former VIP flight attendants, sealed against the sertao sun and delivered through your handling agent. In-flight catering for business aviation catering clients, executive jet catering for small groups and diplomatic flight catering for official visits to Bahia all run on the same logic: label it, seal it, hand it over at the aircraft, and keep diplomatic flight catering discreet.
Business jet catering at Paulo Afonso is usually a small group heading to the Sao Francisco canyons or a project site. Corporate jet catering here means compact menus, VIP flight catering for the principals, charter flight catering for visitors on a short stop, and luxury inflight catering with a private jet chef writing a bespoke menu around Bahia produce.
Official flights into SBUF are rare but real, and they run on discretion. Government flight catering means a small, known team and sealed packing; head of state flight catering adds protocol clearance, VIP aviation catering adds seat-level labelling, and state visit aircraft catering is handed over at the aircraft with minimal fuss.
Special meals at Paulo Afonso start with what the local kitchen hides. Dende oil, cheese in tapioca and farofa, shrimp in the moqueca base, and wheat in side dishes all matter when a passenger is allergen free or gluten free. Kosher, halal, vegan and kids meals are cooked as separate batches, boxed apart from the guest trays and marked by seat number, so the galley crew never has to guess. Tell us the restriction and the seat plan, and we adapt the Bahia dishes rather than substituting generic ones.
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 meals on request, invoiced like the rest of the order, are what most Paulo Afonso crews ask for first. Flight crew meals pack easily in sealed boxes, pilot meals are built to be eaten one-handed, crew catering for a rotation includes breakfast boxes, and cockpit meals are labelled apart. Crew meal boxes for a long day at SBUF carry carne de sol sandwiches or rice and beans, and different meals for pilots are possible when the operator wants them.
FBO catering at Paulo Afonso means catering delivery to the FBO, then handover at the aircraft. The general aviation terminal at SBUF is small, so ground handling catering is coordinated with your handling agent: they tell us the slot and the ramp access, and handling agent catering follows that plan.
Paulo Afonso is a regional strip, and most aircraft arriving at SBUF are light and midsize jets or turboprops with a stairs door at a normal height. Galley catering is loaded by hand, so we pack in compact carts and sealed boxes that fit a small galley. If a larger aircraft is booked, tell us the type and we plan airside catering delivery with the handling agent, including whether a high loader is needed for aircraft provisioning at the door.
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.
Paulo Afonso Airport (SBUF/PAV) is a regional strip in northern Bahia on the Sao Francisco river, at 883 ft. Airport catering here is simple: small aircraft, small groups, and a general aviation apron that handles both charter and corporate traffic. FBO services and ground handling services are provided on request.
Business aviation hub is a stretch for Paulo Afonso, but it matters to the project and charter traffic that uses it. Inflight catering and in-flight catering here are small and local, aviation catering and business aviation catering are tailored to the aircraft, executive jet catering for a senior visitor is built around Bahia produce, and diplomatic flight catering for rare official visits is discreet. Cabin crew meals are a separate line you can add when you place the order, billed like the rest.
International arrivals at SBUF should expect Brazilian food import checks. Fresh items from abroad may be refused, so ordering catering locally in Bahia is the easiest route. Domestic flights have fewer restrictions, and the handling agent can clarify anything unusual.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at PAV, we needed beef fillet with roasted potatoes divided into 11 portions suitable for a late menu amendment. The packing arrangement stood out more than any sales pitch about crew meals. The confirmation from The Galley Girls showed the breakfast portions clearly enough for us to check the planned service quantities. There was enough information about the side dishes to brief the crew without making assumptions about what had been ordered.”
“I wanted a seafood starter and warm vegetable sides for 2 guests at Paulo Afonso Airport, packed sensibly for a cabin team dealing with two separate meal services. The order made FBO catering feel manageable because the final order confirmation had been considered beforehand. The Galley Girls suggested clearly marked packs for the snack boxes, and that choice worked well with our storage arrangement. Separating the breakfast portions from the first service items helped us avoid opening boxes we did not yet need.”
“One detail shaped our order at SBUF: a changing departure schedule, alongside a request for a selection of petits fours and sandwiches for 5 passengers. The Galley Girls kept the desserts separate from the finishing elements, which gave us control over the final presentation. The main courses stayed together in one group, so another crew member could follow the same plating sequence. For airport catering, that attention to portion planning made the order noticeably easier to manage.”
A passenger with an allergy changes the price in a concrete way at Paulo Afonso: separate prep, sealed packing, a labelled box. How much does private jet catering cost? It depends on how many such meals your SBUF departure needs, and we quote them line by line next to the regional dishes.
What shapes lead time at Paulo Afonso is the product. Carne de sol, cuscuz and tropical fruit are local and easy to source, so a menu built on them is straightforward to place. If you want something outside Bahia's pantry, say so early. Last-minute orders are handled either way.
At PAV the sertao season and Brazilian import rules both matter. Dry months bring steadier flying, and local catering keeps the galley compliant because nothing fresh is imported. If you carry your own produce, check first with the handling agent.
You can carry food, and on a small strip like SBUF that is often what crews do. The catch is airside access: your handling agent must approve it. We deliver ours to the aircraft and label every box for the galley.
The charter price stays with the aircraft; food is ordered on its own. A late change in passengers into SBUF means a quick adjustment to your catering, which we treat like any other order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
