Catering to your aircraft in Picos.
At Picos the working day starts early, before the interior heat builds up. We prepare crew-friendly meals and Piauí dishes sized for your cabin and handed over at the aircraft.
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.
Piauí cooking is dry-country food: salted and sun-dried beef, goat, manioc, corn and the cashew that grows across the state. For a private jet menu out of Picos, we pick what keeps its shape through a cabin turn. Carne de sol is sliced thin and packed cold or finished in the oven, and the inflight menu around it stays simple. Private jet food from here leans on local specialities like paçoca de carne de sol, baião de dois and cajuína, the clear cashew drink of Piauí. Private jet platters, gourmet inflight meals and private jet snacks all draw on this table, and Piauí fruit such as caju and goiaba fills the sweet side.
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.
Picos sits on the dry plateau of central Piauí, a regional field where business flights land on agribusiness and government schedules rather than airline banks. Private jet catering at Picos Airport is built around what a small galley can finish well, with carne de sol and cajuína from the region in the order. Inflight catering, in-flight catering and aviation catering orders for SNPC all go through the FBO or your handling agent. Business aviation catering and executive jet catering follow the same plan as at any other field, with diplomatic flight catering and cabin crew meals handled by the same team.
Business jet catering at Picos usually follows agribusiness and regional executive trips into Piauí. Corporate jet catering is built around a small galley, so one hot main and chilled sides often work best. VIP flight catering and charter flight catering use the same menu, with luxury inflight catering touches like regional cheese and fruit. A private jet chef can write a bespoke menu around carne de sol or goat, packed for your oven.
Delegations landing at Picos need discretion more than spectacle. Government flight catering here is planned with the protocol office, with head of state flight catering sealed and traced from kitchen to aircraft. VIP aviation catering and state visit aircraft catering follow the same procedure, with a short, local menu.
Special meals at Picos are handled as a procedure built around Piauí cooking, where the hidden allergens are different. Cassava flour, wheat in farofa and cheese in queijo coalho are the usual traps, and cashew is everywhere in the local kitchen. Kosher, halal, vegan and gluten free meals are prepared on separate boards and sealed, allergen free orders are kept apart from the regional dishes, and kids meals are simple and mild. Tell us the seat and the restriction.
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 a regional field like Picos, crew catering is simple: one box per person, marked CREW. Crew meals and flight crew meals are ordered with the flight and billed on the same invoice, on request. Pilot meals and cockpit meals are packed to be eaten one-handed, and crew meal boxes can be split into different meals for pilots.
For FBO catering at Picos, the handover happens at the aircraft, with the general aviation terminal as the staging point. Your handling agent opens the apron access and walks the order out, so catering delivery to the FBO and the final drop at the door follow the slot you send us. Ground handling catering and handling agent catering run on that same slot, which at a small Piauí field is the one thing that cannot drift.
What a light jet or a larger cabin can take on board shapes galley catering at Picos before anything is cooked. A light or midsize jet takes its provisioning through the cabin door, while a larger cabin may need a high loader for airside catering delivery. We ask for the type and the galley before we cook, so aircraft provisioning matches the oven and the drawers you have on board. The handling agent confirms whether a high loader is available on the apron.
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.
Picos Airport serves central Piauí and handles regional and general aviation traffic. Airport catering for private jets here depends on local sourcing, and FBO services are limited to what the field offers. Your handling agent books the ground handling services on the apron.
Picos is a business aviation hub only for its region: agribusiness, government and regional medical flights. We write inflight catering and in-flight catering orders for these trips, and aviation catering and business aviation catering use the same method as elsewhere. Executive jet catering, diplomatic flight catering and cabin crew meals are handled when a flight needs them.
International arrivals at Picos fall under Brazilian federal customs, with restrictions on animal and plant products. Catering loaded in Piauí is not an import. We label the order, and your handling agent presents the documents if customs ask.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at PCS, I coordinated a cheese board and savoury canapés for 9 guests and explained our concerns about a family lunch request. The Galley Girls used a readable packing list for the crew provisions, which helped when two colleagues checked the order together. Our brief for business aviation catering was met with a sensible plan for packing arrangement. We could distinguish the canapés at a glance instead of lifting lids just to establish what belonged to each service.”
“Good preparation made the difference at Picos Airport, where 10 guests expected smoked salmon bagels and sliced fruit despite a changing departure schedule. For our team, the strongest part of their jet catering was how they handled written menu details. I gave The Galley Girls our storage brief and asked for the sandwiches to arrive in separate meal boxes. Separating the snack boxes from the first service items helped us avoid opening boxes we did not yet need.”
“I wanted herb chicken with a quinoa salad for 3 guests at SNPC, packed sensibly for a cabin team dealing with a changing departure schedule. My main takeaway from this VIP flight catering order was the practical approach to written menu details. I asked The Galley Girls for the starters in divided catering boxes, with garnishes supplied separately for plating on board. We could finish the sandwiches as each guest was ready, rather than laying everything out at once.”
Think in dishes, not in a tariff. For the way back from Picos, a goat stew with pirão costs differently from a fruit plate of caju and goiaba, and the count of seats changes the rest. Ordering the return at the same time lets us plan one shopping list for both legs.
With an empty reposition, the lead time depends more on whether you want local specialities, such as carne de sol or cajuína, than on distance or aircraft. Common items are easy to add late. We confirm by phone or email, 24/7, and last-minute orders are handled.
Customs at Picos follow Brazilian federal rules, and a delegation flight should plan its catering locally to stay clear of import limits. We prepare the order, the handling agent receives it, and any food from a foreign departure is declared or removed. Ask us about your specific route.
You can bring your own food on a private flight, but at Picos a tight turnaround makes it harder to coordinate. Food arriving from abroad may be subject to customs. We suggest ordering from us for the departure slot so everything is handed over at the aircraft on time.
The charter price does not cover food, so catering at PCS is a separate order. Galley size changes the menu: a small cabin means cold carne de sol platters and sealed hot items, while a larger one handles several hot dishes. We ask for the tail first.
Tail, pax and diets — a flight attendant takes it from there, day or night.
