Catering to your aircraft in Cajazeiras.
A small field in western Paraíba, 1,099 feet up, and a menu to match. Carne de sol, cuscuz and fruit, packed for the aircraft you fly.
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.
Paraíba is sertão country at Cajazeiras: dry, hot, and proud of its table. A private jet menu built here starts with carne de sol, the sun-cured beef that is salted and dried rather than smoked, served with manteiga de garrafa and macaxeira. Queijo coalho, the firm grilling cheese of the Northeast, travels well on a skewer and finishes in the galley oven. Cuscuz, made from corn flour and steamed in its mould, is the breakfast staple of Paraíba; on board it works as a warm base under eggs or a sliced sausage.
The inflight menu for Cajazeiras pulls from local specialities that survive a galley: tapioca crepes filled and sealed cold, bolo de rolo cut by slice, and tropical fruit such as cajá, acerola and caju. Private jet food from this region is salty, sweet and bright at once, so we pair richer plates with fruit-forward sides. For gourmet inflight meals we pack private jet platters of grilled coalho, cured beef and pickled onion, and private jet snacks such as castanhas and goiabada with cheese. Paraíba ingredients are real, seasonal, and easy to plate.
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.
Elevation 1,099 feet, hot afternoons, clear skies for most of the year: that is the backdrop for private jet catering at Pedro Vieira Moreira Airport (SJZA / CJZ). We cook the way the sertão eats, then pack it for a business jet galley. Inflight catering and in-flight catering both start from your aircraft type and seat plan. Aviation catering and business aviation catering are phone-and-email jobs, 24/7. For executive jet catering we send a menu, for diplomatic flight catering a protocol-cleared brief, and cabin crew meals come on request, invoiced with the order.
Business jet catering at SJZA is usually a compact brief: four to eight guests, one service, a short leg. Corporate jet catering here leans on regional dishes, and VIP flight catering adds plated service. Charter flight catering for sertão trips is cold boards and warm grilled coalho. Luxury inflight catering means fresh fruit and a private jet chef writing a bespoke menu for the cabin.
Official visits to the sertão are rare, and the order reflects that. Government flight catering is planned with the protocol office, head of state flight catering uses a fixed team, and VIP aviation catering keeps a clean record. State visit aircraft catering is handed over at the aircraft, quietly.
Special meals at Cajazeiras are written around what the sertão cooks, and the allergen question here is mostly corn, cassava, dairy and peanut: paçoca, cuscuz and coalho appear everywhere. Kosher, halal, vegan, gluten free, allergen free and kids meals are each built on a separate board and sealed in their own container. Cuscuz and tapioca are naturally gluten free, which helps, but we check every sauce. Vegan plates lean on baião de dois without cheese and fruit-based sweets. Kids meals keep to mild rice, chicken and fruit.
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 crew arriving at SJZA after a long leg wants something warm. Crew meals come on request, flight crew meals use local rice, beans and grilled chicken, and pilot meals are boxed separately. Crew catering is invoiced like any order, cockpit meals are packed to be eaten fast, crew meal boxes carry no names, and different meals for pilots are written in when asked.
The handover at SJZA is simple: one general aviation terminal, one ramp. FBO catering is brought to the door, catering delivery to the FBO is signed for, and ground handling catering follows your handling agent's access rules. Handling agent catering ends at the aircraft steps.
At SJZA the aircraft type decides how a galley is stocked. A turboprop or light jet takes a small number of trays through the cabin door, while a larger business jet may need a high loader for galley catering, depending on door height and sill. Airside catering delivery is arranged with your handling agent, and aircraft provisioning follows the type: oven capacity, chiller space, cart or drawer. Tell us the aircraft and we write the order for that galley.
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.
Pedro Vieira Moreira Airport serves Cajazeiras in western Paraíba, a regional city in the sertão. Airport catering is built around local ingredients and what a galley can store.
Business aviation hub it is not, but SJZA carries steady general aviation traffic with FBO services and ground handling services for visiting aircraft. For Cajazeiras, inflight catering is arranged by phone or email, 24/7. Business aviation catering and executive jet catering suit short regional flights, diplomatic flight catering follows protocol, and cabin crew meals are on request.
Brazil requires food declarations on international arrivals, and animal products are restricted. Orders built in Cajazeiras are Brazilian, so they clear as domestic food.
Average rating from the cabin crew and pilots we cater for.
“An order of vegetarian wraps and colourful salads for 12 people at CJZ had to be organised around an evening cabin service. I asked The Galley Girls to review the salads quantities against the passenger brief, and the proposed portions made sense. It was useful to see the main courses listed separately when checking how much space the complete order would require. I appreciated the emphasis on crew briefing throughout the VIP flight catering arrangements.”
“On this departure from Pedro Vieira Moreira Airport, 9 passengers had chosen a mezze selection with flatbreads, and a tight boarding window needed to be reflected in the order. I wanted clear identification on the fruit plates; The Galley Girls made the packing arrangement easy to compare with the order. The order made charter flight catering feel manageable because the galley preparation had been considered beforehand. The main courses were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“I wanted mini sandwiches and individual desserts for 6 guests at SJZA, packed sensibly for a cabin team dealing with a small galley worktop. The galley preparation stood out more than any sales pitch about private jet food. We discussed the dimensions before confirming; The Galley Girls grouped the sauces into divided catering boxes that were easy to handle. We placed the breakfast portions in their planned storage area without first having to reorganise all the catering boxes.”
Private jet catering cost for a delegation changes with ingredients and service. Carne de sol and tropical fruit from Paraíba are priced differently from imported items, and a protocol review may add steps. You get a quote built for this flight.
For a quick turnaround at CJZ we pack the order complete and hand it over at the aircraft. A longer ground stop gives more room for hot service. Either way, phone or email us, 24/7, with your slot.
International arrivals into Brazil face food declaration rules, and CJZ is no exception. Our catering is sourced and cooked locally, so it is domestic. Galley size sets how much we load.
Outside food is not banned, but customs rules apply and the galley space is limited. For a night slot at SJZA we pack a complete order so nobody is carrying bags across the ramp in the dark.
No, it is separate. On a two-service leg from Pedro Vieira Moreira we mark trays by service, with the first meal for the oven and the second chilled. The invoice is its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
