Catering to your aircraft in Pinheiro.
At Pinheiro, the weather window decides the day, and we cook to match it. Fish, shrimp and fruit from Maranhão go into the galley of your aircraft, with the sauce in its own pot and a note for each seat.
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.
Pinheiro lies in the Baixada Maranhense, a wetland of lakes and flooded fields, and the table follows the water. A private jet menu built for SNYE leans on arroz de cuxá, the rice with sour hibiscus leaf, dried shrimp and toasted sesame that Maranhão is known for, alongside river and bay fish, cassava and babaçu. We pack these as private jet platters, cold where they should be cold, with the sauce in its own pot.
Our inflight menu for Pinheiro draws on {Region}: fresh shrimp, peixe frito, tapioca, tropical fruit from Maranhão orchards, and cuxá served apart so the rice does not go to paste in the drawer. These local specialities become gourmet inflight meals and private jet snacks sized for a short sector, with private jet food kept simple enough to re-plate in a small galley.
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.
Pinheiro Airport (SNYE) is a quiet airstrip in Maranhão where a business jet is the exception and the apron is yours alone. Private jet catering at PHI starts with what grows and swims in this state: juçara and açaí, river shrimp, cassava, cashew. Our in-flight catering, aviation catering and business aviation catering cover executive jet catering, diplomatic flight catering and cabin crew meals, remitted to your FBO or handling agent.
Business jet catering at Pinheiro is usually a small, quiet brief: a handful of guests, a light or mid-size cabin, a short sector. For corporate jet catering and VIP flight catering, the private jet chef writes a bespoke menu around Maranhão ingredients, and charter flight catering follows the same logic, with luxury inflight catering kept simple enough for a galley with one oven.
Government flight catering at Pinheiro is cleared by protocol before anything is cooked: head of state flight catering, VIP aviation catering and state visit aircraft catering follow a named team, sealed trays and a traceable chain. Discretion matters more than the menu itself, and details arrive only to those who need them.
Special meals at Pinheiro are a procedure built on local cooking: shellfish and nuts run through much of Maranhão cuisine, from dried shrimp in cuxá to cashew and coconut, so allergen free, gluten free, vegan, kosher, halal and kids meals each get their own board and box, sealed and marked by seat number.
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 SNYE, duty time keeps running while the aircraft waits, so crew meals are ordered on request and billed with the rest. We pack flight crew meals and pilot meals as crew meal boxes, with cockpit meals made to be eaten one-handed and different meals for pilots when needed, while crew catering for cabin crew meals stays in its own box.
FBO catering at Pinheiro means catering delivery to the FBO or, if you prefer, handover at the aircraft itself. Ground handling catering is coordinated with your handling agent, and the general aviation terminal is the point where the vehicle is met. Handling agent catering depends on who opens the airside door.
Pinheiro sees light and mid-size business aircraft, so galley catering rarely needs a high loader. Airside catering delivery is made by vehicle to the apron, and aircraft provisioning is agreed with your handling agent according to your aircraft type and door height.
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.
Pinheiro Airport serves a small town in the Baixada Maranhense, and general aviation is its main traffic. Airport catering here is simple and dependable, built around what the market offers, with no commercial schedule competing for the apron.
Business aviation at Pinheiro is occasional and purposeful. Business aviation catering and executive jet catering here are shaped by the wet season, and inflight catering and in-flight catering follow the aircraft that arrives. Diplomatic flight catering and cabin crew meals are arranged as needed, and aviation catering is built for a small field where FBO services and ground handling services are a matter of calling the right agent. As a business aviation hub it is minor, and general aviation sets the pace.
Anything arriving from abroad at SNYE is subject to Brazilian agricultural control, which targets meat, dairy and produce. Order the meals on the ground instead, and the question of declaring a foreign galley stock does not arise.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at Pinheiro Airport, where our order of beef fillet with roasted potatoes for 2 people involved limited fridge space. I would discuss private jet catering services with them again, especially when storage requirements needs careful coordination. Our request to The Galley Girls focused on the breakfast portions, with enough detail to distinguish passenger portions from additional provisions. The quantities of sandwiches matched our service plan, leaving us comfortable with the order before the final briefing.”
“We kept the passenger brief simple at SNYE: beef fillet with roasted potatoes for 8 guests, organised with different crew meal preferences in mind. The Galley Girls kept the sandwiches separate from the finishing elements, which gave us control over the final presentation. We could finish the breakfast portions as each guest was ready, rather than laying everything out at once. I want a private jet catering company to understand galley preparation, and this order gave us a useful starting point.”
“Nothing about the 10 guest order at PHI called for excess complexity: just a cheese board and savoury canapés and sensible planning for several individual meal preferences. The main courses from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the starters properly before the passengers were ready for the next part of the service. When comparing private jet catering companies, I would look closely at cabin service sequence after this experience.”
Cost is built per menu, and Pinheiro's weather window shapes it: in the flooded months fresh fish is the premium item, while fruit platters stay modest. Send the headcount and we price the menu, not a tray.
Easy here means one thing: airside access sorted with the handling agent. Seasonal products like fresh shrimp are simpler when we know early, but late orders are handled and swapped for what is available.
Imported animal products are the usual issue in Brazil. At SNYE we supply the meals locally, so you do not have to carry food through customs, and the final number of seats can change right up to departure.
If the crew waits at Pinheiro, duty time matters more than the menu. Bring your own if you like, though local meals avoid carrying provisions through Brazil customs and keep the crew fed on the ground.
No, the charter price does not include meals. For flights to SNYE, food is a separate order, and because customs in Brazil restrict imported animal products, ordering on the ground is the practical route.
Tail, pax and diets — a flight attendant takes it from there, day or night.
