Catering to your aircraft in Correia Pinto.
Correia Pinto is a highland stop where the air is cold and the traffic is mostly business and ski-season charters. At SNCP we pack hot dishes for the oven, cold boards for the drawer, and crew meals on request, 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.
Correia Pinto is a highland town in Santa Catarina, cold in winter and green year-round, and its food reflects the cattle ranches and araucaria forests around it. Our private jet menu for SNCP draws on that: pinhao in season, beef from the plateau ranches, fresh cheeses, honey and apple preserves. An inflight menu built here avoids delicate seafood and favours dishes that hold temperature, because the cabin you serve in is small and the galley is limited. Private jet food that tastes of the place is the aim.
Local specialities for a Santa Catarina departure: pinhao soup in winter, a chilled plate of cheeses and cured meats, grilled beef with chimichurri-style sauce on the side, apple tart for dessert. Private jet platters keep well in a drawer; gourmet inflight meals finish in the oven; private jet snacks cover the quiet legs. Each is packed to your galley and handed over at the FBO.
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.
Correia Pinto sits on the Santa Catarina plateau, 2,887 ft up, where winter mornings come with frost and fog over the apron. Private jet catering at Planalto Serrano Regional (SNCP / EEA) is built around that: hot dishes that finish in your oven, cold boards that hold in the drawer. We cover inflight catering and in-flight catering for the cabin, plus aviation catering for operators who need one contact. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals all go through the same order, handed over to your FBO or handling agent.
A typical business jet catering brief at SNCP comes from corporate jet catering for agribusiness trips, executive movements and weekend charter flight catering. VIP flight catering here stays unfussy: a private jet chef writes a bespoke menu around plateau beef, pinhao and Serra cheeses, with luxury inflight catering touches such as local wine, and each dish is labelled by seat.
For a state visit aircraft catering order at Planalto Serrano Regional, the protocol office approves the menu first. Government flight catering and head of state flight catering stay discreet: no names on labels, traceable ingredients, a single team from kitchen to apron. VIP aviation catering is the same service, written to the delegation's list.
Special meals at Planalto Serrano Regional are handled as a procedure, not a label. In the Santa Catarina highlands the allergen to watch is wheat and dairy in the cheese-and-polenta tradition, and nuts, since pinhao is a seed often confused with tree nuts by guests. Kosher, halal, vegan, gluten free, allergen free and kids meals are cooked on separate boards, packed in sealed boxes and marked by seat number so the crew can find each one in the drawer.
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 crew catering at SNCP, order the crew meals with the flight and say how many. Flight crew meals arrive as crew meal boxes, hot or cold; pilot meals are kept separate from guest trays; cockpit meals are packed to be eaten without a table. We can send different meals for pilots on request, and cabin crew meals follow the same invoice.
FBO catering at Correia Pinto means catering delivery to the FBO on your slot, where your handling agent takes it to the aircraft. At the general aviation terminal, ground handling catering is coordinated through that agent: gate access, apron escort, and the handover at the steps. Handling agent catering is arranged once you give us the tail and the slot.
SNCP receives light and mid-size business aircraft, so galley catering here is usually carried on board by hand and loaded at the steps. Airside catering delivery is arranged with your handling agent, who will confirm gate access to the apron. If a larger aircraft is booked, tell us the type: aircraft provisioning for a bigger galley may need a high loader, and we plan the load around the door and the trolley count.
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.
Correia Pinto's airport sits at 2,887 ft in the Santa Catarina highlands. As a general aviation field, airport catering at SNCP is about the aircraft on the ramp and the galley it carries, not a fixed menu. FBO services and ground handling services arrange access and handover.
Business aviation at EEA follows the highland calendar: ski-season charters, agribusiness trips, event weekends. Inflight catering and in-flight catering for these flights are cooked around cold weather and short stays. Aviation catering and business aviation catering orders include executive jet catering and diplomatic flight catering when a delegation passes through, and cabin crew meals are ordered with the rest. The airport works as a quiet business aviation hub rather than a busy one.
Domestic Brazilian flights move food without customs, but international arrivals at SNCP are subject to Brazilian rules on meat, dairy and fresh produce. Your handling agent explains what stays sealed or is disposed of, and we recommend ordering locally for departure so nothing foreign needs clearance.
Average rating from the cabin crew and pilots we cater for.
“Having 8 guests request a cheese board and savoury canapés at SNCP meant planning the portions carefully while accounting for an evening cabin service. The Galley Girls suggested sealed meal containers for the salads, and that choice worked well with our storage arrangement. Separating the side dishes from the first service items helped us avoid opening boxes we did not yet need. With aviation catering services, careful attention to crew briefing matters as much to our crew as the menu itself.”
“Our priority at EEA was a seafood starter and warm vegetable sides for 10 passengers, with a revised passenger count shaping the service plan. The Galley Girls talked through the quantities of desserts with us before confirmation, rather than leaving us to guess the portions. It was useful to see the crew provisions listed separately when checking how much space the complete order would require. I want an aviation catering company to understand written menu details, and this order gave us a useful starting point.”
“Between cabin checks at Planalto Serrano Regional Airport, I coordinated chicken skewers with a couscous salad for 10 guests and explained our concerns about several individual meal preferences. I asked The Galley Girls for the canapés in stackable containers, with garnishes supplied separately for plating on board. When comparing aviation catering companies, I would look closely at crew briefing after this experience. The snack boxes stayed together in one group, so another crew member could follow the same plating sequence.”
A return-leg order from Planalto Serrano Regional is quoted separately from the outbound one, because the passengers often want something different on the way home. Cold boards cost less than a hot plated menu; local wine and specialty cuts raise it. We send a line-by-line quote you can accept, change or cut.
A short empty flight into Planalto Serrano Regional is simple to cater: crew boxes ordered with the trip. The lead time that counts is for the passenger leg afterwards. Seasonal and local items need a note; staples do not. Last-minute orders are handled, and customs is not a factor on a domestic leg.
A government flight into Correia Pinto brings protocol as well as paperwork. We cook locally, pack sealed, label by seat and keep a record of ingredients, so the security team and the handling agent can inspect without opening everything. Foreign-sourced food on board is subject to Brazilian import rules and is usually discarded on arrival.
Bringing your own is possible, though the crew must then store and label it. At Planalto Serrano Regional, a departure slot with a tight turnaround is easier when everything arrives on one cart, marked by seat. Ordering from us avoids customs questions and gives you a printed ingredient list.
The charter price covers the flight; food is a separate order at Planalto Serrano Regional. Tell us the type and we adapt: a turboprop gets cold boxes, a larger jet can take hot plated meals. A private jet charter operator can add it for you or you can ask us directly.
Tail, pax and diets — a flight attendant takes it from there, day or night.
