Catering to your aircraft in Porto Alegre.
Salgado Filho sits at 11 ft on the edge of the Guaiba, and a cold front off the Rio Grande do Sul pampas can reshuffle the apron in an afternoon. We cook and pack for the galley you actually have, and hand it over plane-side through your FBO.
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.
Rio Grande do Sul eats differently from the rest of Brazil, and a private jet menu for Porto Alegre should show it. Churrasco is the reference: picanha, costela and linguica, cut in the kitchen and packed so the beef can be re-plated warm rather than rebuilt in a galley. Local specialities travel well when they are thought through, which is how we write every inflight menu for SBPA.
Serra Gaucha supplies the cheese, the salami and the sparkling wine country behind Bento Goncalves, and those cheeses suit private jet food better than most: firm, sliceable, fine at cabin temperature. Add pao de queijo, grilled provoleta and a platter of cured meats, and the Porto Alegre private jet menu has its own accent. Rio Grande do Sul pastries such as cuca and sonhos close the service.
Sweet and savoury both come from the south: arroz de carreteiro, the rice and dried-beef dish of the pampas, packs in a sealed tray and reheats without drying, and doces de Pelotas finish a menu without a plated dessert. We write the Porto Alegre private jet menu around these, so local specialities in Rio Grande do Sul reach the galley in a form the crew can actually serve.
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.
Runway 11/29 at SBPA looks out on the Guaiba, and the crews who rotate through Porto Alegre know the pattern: wine-country weekends, agribusiness delegations and winter cold fronts. Private jet catering here follows that rhythm, with inflight catering built around gaucho tradition and Serra Gaucha produce. In-flight catering is cooked, packed and labelled by former VIP flight attendants, so aviation catering arrives the way you would load it yourself. Business aviation catering and executive jet catering for POA cover trays, platters and snacks, diplomatic flight catering follows protocol, and cabin crew meals are packed apart from the guest trays.
Business jet catering at SBPA usually serves a short list of tails: corporate jet catering for agribusiness executives, charter flight catering for wine-country weekends, and VIP flight catering for owners heading to the Serra Gaucha. Luxury inflight catering at Porto Alegre starts from the galley and the headcount, and a private jet chef writes a bespoke menu around what the oven can take.
A delegation into Salgado Filho brings its own rules, and government flight catering here is written around them. For head of state flight catering, the menu is agreed through protocol; VIP aviation catering keeps the manifest private; state visit aircraft catering is traceable tray by tray, handed over through your handling agent.
Porto Alegre kitchens lean on beef, cheese and wheat, so allergens hide where a crew might not look: farofa carries gluten, pao de queijo carries dairy, sauces carry stock. For special meals at SBPA, kosher, halal, vegan and gluten free plates are each cooked and sealed on their own board, marked by seat and restriction, and allergen free orders keep a separate box. Kids meals are packed in small portions, so a child on the manifest is served with everyone else.
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 meals at Salgado Filho are an on-request item, ordered with the trip and invoiced like the rest. On a Rio Grande do Sul rotation the crew often eats between legs, so flight crew meals are packed as boxes that survive a jumpseat: arroz de carreteiro, grilled chicken, a salad that does not wilt. Pilot meals and cockpit meals can differ, captain and first officer receiving different dishes when the operator asks. Crew catering for POA is labelled CREW so nobody opens a guest tray by mistake, and crew meal boxes can include chimarrao-friendly snacks on request. Different meals for pilots are a line on the order, not a favour.
FBO catering at Salgado Filho runs through your handling agent: catering delivery to the FBO is agreed before the slot, and the general aviation terminal gate decides who opens it. Ground handling catering and handling agent catering stay inside one plan, so the crew meets the cart at the aircraft, not at the gate.
Narrowbody and widebody tails do not load the same way at SBPA. Galley catering for a bizliner needs the high loader and an escort through the airside gate, while a light jet takes trays by hand at the stairs. We ask for the type and the galley layout, because aircraft provisioning starts with what the drawers and ovens can hold. Airside catering delivery runs through your handling agent, so the cart arrives where the crew expects it, on the slot you give.
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.
SBPA is the gateway to Rio Grande do Sul, with one main runway at sea level beside the Guaiba. Airport catering for private aircraft follows the general aviation flow, FBO services on one side and ground handling services on the other, and the apron adapts to cold fronts and seasonal peaks.
Porto Alegre works as a business aviation hub for the south of Brazil. Inflight catering, in-flight catering and aviation catering are ordered around the wine harvest, the September festivities and agribusiness trips. Business aviation catering and executive jet catering cover the owner and corporate flights, diplomatic flight catering the official visits, and cabin crew meals the rotations between them.
Brazilian customs restricts food imports, particularly meat and dairy arriving from abroad, and inspections at Porto Alegre can lead to disposal of leftovers from the inbound leg. Ordering locally for the next leg keeps the galley clean, and we advise on what the destination country allows.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at SBPA, with a charcuterie board and fresh bread requested for 7 guests and a late menu amendment to accommodate. I appreciated the emphasis on galley preparation throughout the business jet catering arrangements. The Galley Girls grouped the starters by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the desserts without asking where every component had been placed during preparation.”
“Timing and organisation mattered at POA, where our order of a cold lunch with cheese and fruit for 9 people involved an evening cabin service. This experience of business aviation catering gave us a useful reference for managing packing arrangement on another departure. The Galley Girls gave us an update on the canapés before the handover, which helped us organise the cabin checks. We could account for the main courses before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Nothing about the 3 guest order at Porto Alegre-Salgado Filho International Airport called for excess complexity: just a charcuterie board and fresh bread and sensible planning for a revised passenger count. Instead of asking us to improvise, The Galley Girls explained how the crew provisions could be arranged during service. We could finish the canapés as each guest was ready, rather than laying everything out at once. I would discuss jet catering with them again, especially when final order confirmation needs careful coordination.”
Think of it per service, not per airport. A crew held for a delay at Salgado Filho eats twice, a pilot pair can be asked for different dishes, and each change moves the total. Ask for a quote with the tail and slot, and the lines follow what you actually order.
Customs shapes the answer. Keep the menu on Brazilian ingredients and the order moves easily; add imported items and the file grows. Last-minute orders are handled at Porto Alegre, with a plain local menu as the safest route.
Brazil controls food entering the country, and on a return leg ordered from Porto Alegre the rule works in your favour: food loaded here for the way back is local, so it clears cleanly on arrival abroad only if the destination allows it. Check the next country's import rules before loading.
Yes, you can bring your own, but on a repositioning leg out of SBPA with no passengers, a small crew box ordered here is usually easier than carrying something through the terminal. Check customs rules for animal products on arrival.
Not part of the charter. A delegation or state flight into Porto Alegre treats catering as its own order: cleared, cooked and invoiced separately. The menu can reflect Rio Grande do Sul produce or follow the delegation's own requirements.
Tail, pax and diets — a flight attendant takes it from there, day or night.
