Catering to your aircraft in Três Lagoas.
At TJL the traffic is business jets for cellulose executives and ranching owners, so the galley is usually small and the oven shared. We prepare local Mato Grosso do Sul food for that galley and deliver it to your FBO, day or night.
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.
Mato Grosso do Sul is cattle country, and the private jet menu for Três Lagoas starts there: grass-fed cerrado beef, cut by the portion rather than by the roast, because a galley with a small oven cannot carry a whole joint. The inflight menu leans on what the Paraná river and the Pantanal watershed give the region: pintado and pacu, both firm white fish that hold up to re-plating without falling apart.
Local specialities that travel well make the private jet food list: arroz carreteiro, the rice-and-dried-beef dish of the ranch hands, sobá, the noodle soup that Campo Grande inherited from its Japanese-Okinawan community, and chipa and sopa paraguaia from the Paraguayan side of the border. Sweets and fruit carry the tropical end of the table: pequi when it is in season, mango, guava, cashew fruit.
Our private jet platters for TJL are built cold-first: sliced cerrado beef with farofa on the side, river fish ceviche, tropical fruit boards, cheese from the interior with doce de leite. Gourmet inflight meals follow the same rule, local ingredients, finished in your galley, with sauces and farofa in their own containers so nothing goes soft before service.
Ask for the local specialities by name and we pack them for the aircraft: Três Lagoas is a cellulose town, so many passengers are industrial executives who want a clean, familiar plate, grilled beef, rice, black beans, hearts of palm, and not a tasting menu. Private jet snacks cover the rest: pão de queijo, coxinha, pastel, and cut fruit in sealed cups.
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.
Plínio Alarcom Airport, TJL for the schedule and SBTG for the flight plan, is a small field serving a mill-and-ranch economy in Mato Grosso do Sul. We run private jet catering for it the way a former VIP flight attendant would: aviation catering by tail number, cabin crew meals labelled apart, and in-flight catering that survives a hot cerrado ramp until you open the drawer.
Business jet catering at SBTG is mostly corporate jet catering for mill visits and ranch trips: a lunch for four to eight, a plate that survives a hot ramp. VIP flight catering and charter flight catering follow the same rule, and a private jet chef writes a bespoke menu around your galley, with luxury inflight catering touches such as pintado fillet or cut picanha.
Officials flying into TJL on state business get catering handled quietly: head of state flight catering, state visit aircraft catering and VIP aviation catering all follow the delegation's own rules. Government flight catering is agreed in advance, packed by seat, and delivered to the handling agent at the FBO.
Dietary requests at Três Lagoas are a question of where allergens hide in local food: farofa and fried coatings carry wheat or manioc flour, carreteiro is built on dried beef, and many sauces use dairy. Kosher, halal, vegan and gluten free orders are handled as a procedure, ingredients checked, a separate board and box, a seat number on the lid. Special meals for allergen free and kids meals are written into the order the same way, and last-minute changes are handled.
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.
When the principal is in a mill meeting at Três Lagoas, the crew waits. Crew catering for that wait is a hot dish and a cold one, packed as crew meal boxes and ordered on request. Crew meals and flight crew meals stay apart from guest trays; pilot meals and cockpit meals are easy to eat in a jumpseat, with different meals for pilots if the operator wants it, and cabin crew meals get their own labelled box.
FBO catering at Plínio Alarcom is simple on a small field. We handle catering delivery to the FBO or to the general aviation terminal, and your handling agent receives the order and walks it to the aircraft on your slot. Ground handling catering and handling agent catering follow the same path here: one hand-over, one signature, labelled by seat.
Most traffic at SBTG is light and midsize business jets, so galley catering is usually carried aboard by hand and loaded through the main door; no high loader is needed. For a larger aircraft, tell us the type and we plan airside catering delivery around its door height and galley. Aircraft provisioning here follows the aircraft you fly, not the airport.
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.
Airport catering at TJL serves a regional field tied to the mills and ranches of the area. General aviation dominates, with FBO services and ground handling services kept simple, and the field acts as a modest business aviation hub for the eastern edge of the state.
Business aviation catering here follows seasons and business: harvest, mill shutdowns, ranch visits. Executive jet catering and inflight catering are ordered ahead; in-flight catering for a small cabin is light, aviation catering for a delegation is not. Diplomatic flight catering is rare but handled, and cabin crew meals ride along with the rest.
Customs and agricultural rules in Brazil mean that foreign fresh food does not stay on the aircraft after an international arrival. At SBTG the practical answer is to order the next leg locally; domestic arrivals have no import issue to manage.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at SBTG, our 7 guests wanted mini sandwiches and individual desserts, organised sensibly around a late menu amendment. I want a private jet chef to understand written menu details, and this order gave us a useful starting point. The snack boxes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the breakfast portions identifiable helped the colleague taking over service understand the order without another long explanation.”
“Getting a light pasta dish with grilled vegetables ready for 2 guests at TJL required an order that accounted for an evening cabin service. I appreciated the emphasis on catering handover throughout the in flight catering arrangements. We discussed the dimensions before confirming; The Galley Girls grouped the snack boxes into compact food boxes that were easy to handle. The sauces were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Passenger preferences led us to grilled salmon with a lemon dressing at Plínio Alarcom Airport; 3 portions were needed, with a late menu amendment factored into preparation. The Galley Girls updated the salads in the written order and sent back a confirmation that clearly showed our amendments. We checked the breakfast portions against the same summary, keeping the cabin team and the handling contact aligned. The order made inflight catering services feel manageable because the catering handover had been considered beforehand.”
Think of it per plate: cerrado beef is the top end, river fish the middle, rice, beans and fruit the lower. For crew on long standby at SBTG we suggest a hot dish and a cold one, packed apart, and we quote that actual order before you confirm.
What makes an order easy at Três Lagoas is staying with local product: beef, river fish and fruit from Mato Grosso do Sul need no import clearance. International arrivals are the exception, because Brazilian customs restricts fresh meat and dairy brought from abroad. Last-minute orders are handled.
Ordering the return leg locally is the clean way. Brazilian customs does not let a flight keep fresh meat, dairy or fruit that arrived from abroad, so we prepare the way back here at TJL, delivered to your FBO or handling agent on the day you depart.
On a short positioning leg, the galley is nearly empty anyway, so we pack only what the crew needs: two meals, a hot one in a sealed tray and a cold one apart. Anything you carry in from outside Brazil has to follow customs rules.
Delegation flights are no exception: a private jet charter does not include meals, and the catering is billed separately. We confirm dietary needs and protocol constraints before anything is cooked.
Tail, pax and diets — a flight attendant takes it from there, day or night.
