Catering to your aircraft in Manaus.
Manaus is river country, with humid ramps and sudden storms. For crews at PLL, we build plates that hold in the heat and finish simply on board.
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.
The Amazonas table is built on the river. For a private jet menu out of Manaus, tambaqui is the fish that matters: a thick, fatty river fish that holds up to grilling and, packed with its sauce in a separate pot, finishes well in a galley oven. Tucupi, the yellow broth from cassava, and jambu, the leaf that numbs the lip, are the flavours people recall from the region, so they go on the inflight menu as a sauce to pour at the last moment rather than something baked in. Private jet food from here also means fruit: cupuaçu, açaí, graviola, camu-camu, cut and chilled.
Local specialities travel better when you know their weak point. Tambaqui ribs and grilled river fish keep their texture if the sauce stays apart; pirarucu, the large Amazon fish, slices cleanly cold as a private jet platter; Brazil nuts and cassava farofa make private jet snacks that need no cooking. Gourmet inflight meals from Manaus lean on these, with tropical fruit plates kept chilled in the drawer. The inflight menu for Amazonas changes with the river and the fruit calendar, so we write it per trip.
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.
Ponta Pelada sits inside Manaus Air Base, a field where the rainy season decides how a rotation goes and where tropical heat makes every cold item a question. Private jet catering at SBMN is built around that: sealed cold plates, sauces in their own pots, fruit that survives the galley. Inflight catering here leans on the Amazon larder, and aviation catering for the crew follows the same logic. Business aviation catering and executive jet catering orders run through the FBO or your handling agent, diplomatic flight catering goes through protocol first, and cabin crew meals are packed apart from the guest trays.
Business jet catering at Ponta Pelada usually serves operators positioning to the Amazon: corporate jet catering for executive trips, VIP flight catering for guests, and charter flight catering for those flying through Manaus. A private jet chef writes the bespoke menu around the aircraft's oven and the heat on the ramp, with luxury inflight catering that reaches the cabin in good shape.
Because Ponta Pelada shares a ramp with the air base, government flight catering at SBMN depends on access arranged through the handling agent. Head of state flight catering, VIP aviation catering and state visit aircraft catering follow written protocol, with a small team and sealed, labelled food.
In Manaus the allergen traps are specific: Brazil nuts and cassava-based products travel through many local dishes, and fish stocks hide in sauces such as tucupi. Kosher, halal, vegan, gluten free and allergen free meals are handled as a procedure: separate board, separate box, seat number on the lid. Special meals and kids meals are written into the order at the start, so nothing is improvised at the apron.
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.
Crew catering at PLL starts with a simple question: who eats what, and when? Crew meals and flight crew meals come in labelled boxes, pilot meals and cockpit meals are built for the jumpseat, and crew meal boxes can carry two different plates so different meals for pilots are no trouble. All of it is on request, invoiced as part of your order.
FBO catering at Ponta Pelada means catering delivery to the FBO, where your handling agent receives the order. The general aviation terminal handles the handover, and ground handling catering follows the same rules as any ramp food; handling agent catering is coordinated by phone and email.
At Ponta Pelada the aircraft decides the loading: a light jet is served by hand through the airstair, a large cabin or VIP airliner may need a high loader at the door. Galley catering is packed to the aircraft's own galley and carts. Airside catering delivery is coordinated with the FBO and the air base access rules, and aircraft provisioning is confirmed against the tail before anything is cooked.
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.
SBMN, also filed as PLL, serves Manaus in Amazonas and shares its field with the Brazilian air force. Airport catering at Manaus supports business and government flights, and the general aviation ramp relies on FBO services and ground handling services to receive an order at the aircraft.
The rainy season sets the rhythm at Manaus: inflight catering and in-flight catering are planned around storms and humid ramps. As a business aviation hub for the Amazon, the field sees executive jet catering and business aviation catering for operators, diplomatic flight catering for official movements, and aviation catering sealed against the heat. Crew meals and cabin crew meals complete the order, handled with general aviation, FBO services and ground handling services at the terminal.
Food entering Brazil is inspected under agricultural rules, so imported meat, cheese and fresh produce can be stopped at the border. For anything that has to clear, ground handling services and your handling agent confirm what is admitted before the order is built. We source locally where we can and tell you in advance what will pass.
Average rating from the cabin crew and pilots we cater for.
“Working around a short ground stop at PLL, I asked for mini sandwiches and individual desserts in portions appropriate for our 4 passengers. The sauces from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The starters were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. I want an aviation catering company to understand final order confirmation, and this order gave us a useful starting point.”
“My order at Ponta Pelada Airport / Manaus Air Base covered a cheese board and savoury canapés for 3 guests, with a practical service plan needed because of a small galley worktop. I wanted clear identification on the sandwiches; The Galley Girls made the packing arrangement easy to compare with the order. The starters were also listed clearly, which made it easier to pass instructions between crew members during preparation. When comparing aviation catering companies, I would look closely at catering handover after this experience.”
“Getting vegetarian wraps and colourful salads ready for 10 guests at SBMN required an order that accounted for a short ground stop. The Galley Girls confirmed the handover contact and identified the side dishes, making the catering delivery easier for our team to track. I appreciated the emphasis on crew briefing throughout the flight catering arrangements. We could account for the crew provisions before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
Two services on a long leg from SBMN change the shape of the order: a hot main plus a lighter second meal, such as a tropical fruit plate or a tapioca crepe. The cost of private jet catering follows those choices, quoted per menu rather than per tray.
Allergen cases come first: a Brazil nut allergy in Amazonas is a real risk, since nuts run through local cooking. The lead time follows the restriction, and we write it into the order. Child meals are straightforward, and last-minute orders are handled.
Customs here is about two ends of the flight. Brazil nuts and river fish leave Manaus easily, then meet the arrival country's food import rules. We prepare packaging and labels to be declared plainly, and we suggest alternatives when a product will not clear.
Bringing food is possible, but the climate is the issue, not the rule. Manaus rain delays are common; cold items must stay cold and hot items must be finishable on board. We can pack around a delay if we know the trip.
Charter price and catering stay apart: you send us the order, we invoice it separately. Because Ponta Pelada is a military base with civil handling, the handling agent decides who reaches the aircraft, and we arrange that with them.
Tail, pax and diets — a flight attendant takes it from there, day or night.
