Catering to your aircraft in João Pessoa.
At SBJP the trade wind and the Atlantic light set the rhythm of the day, and most business aviation traffic uses the general aviation side. We pack what suits your galley and your passengers, from tapioca breakfasts to chilled fruit, and hand it over at the 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.
João Pessoa and the wider state of Paraíba give a private jet menu a real regional identity. Local specialities start with tapioca, the cassava crepe filled with coalho cheese or coconut, and carne de sol, sun-cured beef that holds its flavour in a galley oven. For a private jet menu built here, we pair them with cuscuz nordestino and macaxeira, which reheat well and plate cleanly.
Seafood is the other pillar of Paraíba's table: lobster, shrimp and fish stews flavoured with coconut milk. As private jet food it needs care, so we pack sauces apart and chill anything raw. Fruit is the easy win: cajá, caju, mango, pitanga, acerola and soursop arrive as juices, sorbets or cut fruit boxes. An inflight menu for João Pessoa can lean entirely on these local specialities without leaving the galley guessing.
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.
Presidente Castro Pinto sits on Paraíba's coastal plain, where trade winds keep the apron cooler than the beach and tapioca crepes still turn up at breakfast. Private jet catering at SBJP is built around that: tropical fruit that has to stay chilled, seafood that travels well, and a galley plan written before the aircraft lands. Inflight catering here is packed by former VIP flight attendants who know what the drawer and the oven can take. Aviation catering for business aviation catering flights, executive jet catering and diplomatic flight catering runs on the same terms, with cabin crew meals on request.
Business jet catering at João Pessoa leans on the region: corporate jet catering with tapioca, fruit and grilled seafood suits visits to the coast. For VIP flight catering and charter flight catering we build a bespoke menu with a private jet chef, and luxury inflight catering stays simple when the galley is small.
For official travel through SBJP, we clear the menu with the protocol contact before anything is cooked. Head of state flight catering, government flight catering and VIP aviation catering use sealed, traceable packaging, and state visit aircraft catering is delivered to the aircraft only.
Kosher, halal, vegan, gluten free and other special meals are built as a procedure in the João Pessoa kitchen: separate boards, sealed packaging, seat numbers on the lid. Cassava and corn are naturally gluten free here, which helps, but wheat flour, shrimp paste and nuts appear in Northeast sauces and desserts, so allergen free requests are checked line by line. Kids meals follow the same labels.
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.
Between legs at SBJP, crew meals are best simple and hearty. Flight crew meals and pilot meals travel in crew meal boxes, crew catering is ordered on request and billed on its own line, cockpit meals are easy to eat, and different meals for pilots are packed on separate trays.
The van reaches the apron through the general aviation terminal gate, so FBO catering and ground handling catering are arranged with your handling agent. Catering delivery to the FBO is by seat and by zone; handling agent catering follows your cleared slot.
SBJP handles business jets and mid-size aircraft comfortably, and larger types are loaded with a high loader when the door height calls for it. Galley catering for a wide-body is staged on the apron by tray and by zone. Airside catering delivery and aircraft provisioning at João Pessoa are agreed with your handling agent so the vehicle reaches the right door first time.
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.
SBJP is the gateway to João Pessoa and the Paraíba coast. It is a general aviation friendly field where airport catering, ground handling services and FBO services work together around the apron.
Inflight catering and in-flight catering at SBJP mostly serve leisure and corporate trips along the coast. Aviation catering and business aviation catering follow seasonal peaks, executive jet catering is common on weekends, diplomatic flight catering is occasional, and cabin crew meals are ordered on request. The field behaves like a small business aviation hub.
Importing food into Brazil means checks on meat, dairy and produce. Ordering catering in João Pessoa avoids most of it: it is packed locally, labelled and presented through your handling agent.
Average rating from the cabin crew and pilots we cater for.
“Having 8 guests request a cold lunch with cheese and fruit at SBJP meant planning the portions carefully while accounting for a revised passenger count. 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 canapés listed separately when checking how much space the complete order would require. My main takeaway from this aviation catering order was the practical approach to crew briefing.”
“Clear quantities were essential at JPA: we had 12 passengers expecting fresh fruit and breakfast pastries and were working around several individual meal preferences. The breakfast portions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. With aviation catering services, careful attention to final order confirmation matters as much to our crew as the menu itself. The sauces were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“One detail shaped our order at Presidente Castro Pinto International Airport: several individual meal preferences, alongside a request for avocado toast components and breakfast fruit for 3 passengers. I want an aviation catering company to understand written menu details, and this order gave us a useful starting point. The Galley Girls kept the salads separate from the finishing elements, which gave us control over the final presentation. Keeping the starters aside until service helped preserve the presentation while we dealt with the boarding tasks.”
Aircraft first, menu second, price third. A small galley limits what we can pack, which keeps costs lower; a large one opens options like grilled lobster or carne de sol. At SBJP we quote each order after you tell us the type and who is flying.
João Pessoa runs a quiet field outside daytime hours, so we line up the handover to the aircraft with the FBO ahead of time. Shorter notice works too; last-minute orders are handled and we are reachable 24/7.
Brazilian customs and sanitary rules limit animal products arriving from abroad, so we advise packing the meals here for the departure. If your trip has two services on a long leg, we plan both from the local kitchen and keep labels clear for inspection.
Passengers may carry food, but customs may stop animal products. For any dietary request, order through us and your crew receives a sealed meal with a clear seat label.
No. Catering is not part of the charter into SBJP: the aircraft is one contract, the food another, ordered separately and invoiced on its own. A tapioca breakfast or a carne de sol main goes on the order like any other dish, once you send the tail and the slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
