Catering to your aircraft in Imperatriz.
Imperatriz runs on agribusiness and energy traffic, so crews at SBIZ arrive from short regional hops and long positioning legs alike. We prepare the galley food in advance and hand it over at the FBO, packed for the heat of the Maranhão ramp.
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.
Maranhão cooking is built on river and coast: fish from the Tocantins basin, shrimp, cassava, rice, and the sharp green of vinagrete. A private jet menu for Imperatriz leans on that, and an inflight menu here is written around what keeps in heat. Private jet food from this region travels well when the acid and the sauce stay separate.
We list the local specialities below as they actually ride in a galley: some chilled, some for the oven, some with the sauce apart. Private jet platters of tropical fruit and cured cheese, gourmet inflight meals built on fish and rice, and private jet snacks such as cassava chips and tapioca bites all carry the Maranhão label, with Imperatriz as the base.
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.
A 430 ft field on the Tocantins side of Maranhão, SBIZ sees corporate jets and turboprops serving agribusiness and energy, and private jet catering here has to cope with equatorial heat on the ramp. Cold plates travel chilled, hot dishes travel for the galley oven, and your inflight catering is handed over at the FBO or at the aircraft. Aviation catering for business aviation catering flights, executive jet catering, diplomatic flight catering and cabin crew meals is ordered with the tail and the slot.
At SBIZ the charter flight catering brief often arrives with a tail number and a rough headcount. Business jet catering for Imperatriz can be a simple fruit and cheese board or a full bespoke menu from our private jet chef; corporate jet catering and VIP flight catering follow the same rule, written for the oven you have. Luxury inflight catering means detail, not volume.
Government flight catering at Imperatriz is rare but real: official delegations visit the interior of Maranhão. Head of state flight catering and VIP aviation catering mean a cleared menu, a named team and discretion at the apron. For state visit aircraft catering we work through the protocol office, not around it.
At Imperatriz the special meals question is mostly about what hides in regional cooking: dried shrimp in rice, cassava flour in sides, fish stock in sauces. Kosher, halal, vegan and gluten free meals are prepared as a procedure with a separate board and sealed packaging; allergen free orders and kids meals are labelled by seat number, so the crew knows which tray is which.
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 the people on duty at SBIZ, we pack crew meals separately from the guest trays, and only on request. Flight crew meals can be hot or cold; pilot meals are built to be eaten between checklists; crew catering for cabin staff is labelled CREW. Cockpit meals travel in sealed boxes, crew meal boxes are easy to stow, and different meals for pilots are prepared so captain and first officer never share a dish.
FBO catering at Imperatriz is handed over at the general aviation terminal or straight to the aircraft, depending on your slot. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering means the dishes arrive sealed and labelled. Handling agent catering stays simple: one contact, one handover.
Aircraft provisioning at SBIZ depends on the type: a light jet or turboprop takes loading through the main door by hand, while a larger cabin needs the galley catering delivered airside with a high loader if the door sill demands it. Tell us the aircraft type and we plan the airside catering delivery to match the galley you actually have.
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.
Prefeito Renato Moreira is the main airport for Imperatriz, at 430 ft, serving the city's agricultural and energy economy. Airport catering here supports regional general aviation alongside the scheduled service, and crews find a small terminal where FBO services and ground handling services are straightforward.
Imperatriz is not a major business aviation hub, but corporate flights for agribusiness, mining and energy keep SBIZ busy. Inflight catering, in-flight catering and aviation catering orders here are often last-minute, and business aviation catering, executive jet catering and diplomatic flight catering all follow the same rule: tell us the tail and the slot. If you want cabin crew meals for the cabin team, add them to the order and they are packed apart from the guest food.
Brazil applies strict rules on animal and plant products leaving the country, enforced by the agricultural authorities and the federal revenue service. For catering at SBIZ on an international leg, that means cooked, sealed dishes and paperwork ready for the handling agent; domestic legs within Brazil are simpler.
Average rating from the cabin crew and pilots we cater for.
“An order of a cold lunch with cheese and fruit for 12 people at IMP had to be organised around several individual meal preferences. I would discuss private jet meals with them again, especially when cabin service sequence needs careful coordination. I asked The Galley Girls to review the main courses quantities against the passenger brief, and the proposed portions made sense. It was useful to see the sauces listed separately when checking how much space the complete order would require.”
“Breakfast was already sorted; at Prefeito Renato Moreira Airport, the next request was chicken skewers with a couscous salad for 4 guests, with limited fridge space to work around. For our team, the strongest part of their private jet menu was how they handled meal organisation. The Galley Girls used a readable packing list for the main courses, which helped when two colleagues checked the order together. Keeping the canapés identifiable helped the colleague taking over service understand the order without another long explanation.”
“Before our guests boarded at SBIZ, we needed grilled salmon with a lemon dressing divided into 5 portions suitable for a short ground stop. The Galley Girls confirmed the handover contact and identified the crew provisions, making the catering delivery easier for our team to track. Knowing where the sauces were packed meant the crew could begin the relevant checks as soon as the order arrived. I want a private jet chef to understand storage requirements, and this order gave us a useful starting point.”
For Imperatriz, we price from the dishes, the seat count and any crew meals you request, not from a set tariff. A morning departure with cold tropical plates sits at one end; an evening slot with hot dishes and a crew meal sits further up the scale.
Galley size is the first thing we ask. If the aircraft has a convection oven, we can send hot meals; if it only has a warming drawer, we adapt. Either way, last-minute catering orders at IMP are handled, and we confirm what is realistic.
If your slot is at night or before sunrise, ask about customs first. Brazil is strict about plant and animal products leaving the country, so we write the menu to fit: cooked and sealed rather than raw, with documentation ready for the handling agent.
Outside food is possible if the operator agrees, but for two services over a long leg, we recommend ordering from us: dishes are labelled by service, and the later one is built to hold. Customs rules at the destination still apply to anything brought on board.
In an Imperatriz charter the aircraft is booked with the operator and the food is booked with us. A special meal, whether kosher, halal, vegan or a child's portion, is invoiced like the rest of the catering, and we confirm the details by phone or email.
Tail, pax and diets — a flight attendant takes it from there, day or night.
