Catering to your aircraft in Fortaleza.
SBFZ is a Brazilian coast stop where the ramp heat shapes the order. Private jet and crew food, packed for Fortaleza, goes to the FBO or the aircraft as arranged.
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.
Ceará cooks with the sea and the sertão at once, and that shapes a private jet menu for Fortaleza. Lobster from the northern coast, grilled fish, and shrimp are the obvious proteins; carne de sol and queijo coalho come from the interior. For an inflight menu these travel well when we pack them the way your galley needs them: fish cooked to be finished in the oven, coalho cut for the grill, sauces apart.
Private jet food in Fortaleza is local specialities first: tapioca crepes, cashew from the Ceará coast, rapadura as a sweet note, and tropical fruit that arrives ripe. Fortaleza is the name guests ask for, and Ceará is the produce we build around. We keep each item in a form your crew can plate without a kitchen: sliced, sealed and marked 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.
Pinto Martins International sits at 83 ft on the Ceará coast, and the trade wind that keeps Fortaleza warm all year decides what survives in a galley: private jet catering here leans on fish, tropical fruit and tapioca rather than anything delicate. Inflight catering for SBFZ is packed for the heat of the ramp, and in-flight catering for a transatlantic leg is cooked to be finished in your oven. Aviation catering for business aviation catering requests, executive jet catering and diplomatic flight catering all start from the same brief, and cabin crew meals are ordered alongside.
Business jet catering and corporate jet catering at Pinto Martins usually start with a light-to-medium cabin and a guest list that wants Ceará seafood. VIP flight catering and charter flight catering for FOR are cooked by a private jet chef working from a bespoke menu, with luxury inflight catering touches such as lobster and tropical fruit.
Government flight catering at SBFZ is cleared by protocol before the kitchen starts, and head of state flight catering follows the same discipline with named staff and sealed handover. VIP aviation catering for a state visit aircraft catering order in Fortaleza is traced from kitchen to aircraft door.
At Fortaleza the hidden allergens are shellfish, cashew and coconut milk, which sit in sauces and farofa more often than guests expect. For kosher, halal, vegan, gluten free and allergen free meals we cook on a separate board and seal the box by seat number. Special meals and kids meals are agreed with your crew before anything is cooked.
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 Fortaleza rotation, crew meals are a separate order, billed as the rest. Crew catering covers flight crew meals and pilot meals in crew meal boxes; cockpit meals are sealed apart, with different meals for pilots where policy requires, and cabin crew meals are packed beside them.
FBO catering at Pinto Martins means catering delivery to the FBO or the general aviation terminal, then onward to the aircraft. Ground handling catering is coordinated with your handling agent, so handling agent catering reaches the ramp on the slot you gave us.
Wide-body and larger business aircraft on the SBFZ ramp may sit higher than the standard loader reaches, so we confirm the door height and whether a high loader is needed. Galley catering and aircraft provisioning are packed in sealed carts or boxes sized for your galley, and airside catering delivery is coordinated through your handling agent so the carts go straight to the aircraft.
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.
SBFZ is the main airport for Fortaleza, handling a mix of airline and general aviation traffic. For private jets it offers FBO services and ground handling services, and airport catering has to account for coastal heat.
SBFZ works as a business aviation hub for northeast Brazil. Aviation catering, inflight catering and in-flight catering are ordered per flight; business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals each have their own brief.
Brazil limits the import of fresh meat, dairy and produce, so food loaded abroad may be inspected or removed at Fortaleza. Ordering from a local kitchen avoids the issue and keeps your general aviation turnaround clean.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at Pinto Martins International Airport: a mezze selection with flatbreads for 3 guests, organised with an evening cabin service in mind. I want a private jet chef to understand catering handover, and this order gave us a useful starting point. With several people involved, The Galley Girls kept the starters and delivery arrangements together in a concise order update. The breakfast portions went straight to the right colleague instead of circulating between several people during the turnaround.”
“With a short ground stop to consider at SBFZ, we needed a practical way to serve grilled salmon with a lemon dressing to 10 passengers. My main takeaway from this in flight catering order was the practical approach to cabin service sequence. The main courses from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the canapés without asking where every component had been placed during preparation.”
“Between cabin checks at FOR, I coordinated beef fillet with roasted potatoes for 9 guests and explained our concerns about a revised passenger count. I gave The Galley Girls our storage brief and asked for the breakfast portions to arrive in clearly marked packs. The sandwiches were easy to locate, leaving the crew free to focus on the remaining cabin preparation. For inflight catering services, that attention to meal organisation made the order noticeably easier to manage.”
A repositioning into Fortaleza needs little: boxed crew meals, fruit and water. Add guests and the price rises with lobster, shrimp or imported wine. We give you the figure per menu before you commit.
Delegations often change numbers late, and we are used to that. Lead time here means giving us the final headcount and protocol notes; last-minute orders are handled day or night.
Customs in Brazil restrict many fresh animal and plant products arriving on board. For a tight departure slot at Fortaleza, ordering locally means nothing waits at inspection.
Yes in principle; in practice galley size and customs make local catering simpler. We ask for the type and the oven or chiller you actually have.
Not part of the charter. A late-night or early-morning departure from Fortaleza still needs its own catering order; we work day or night, 24/7.
Tail, pax and diets — a flight attendant takes it from there, day or night.
