Catering to your aircraft in Juiz de Fora.
Juiz de Fora runs on regional and corporate traffic, and SBZM sits at 1,348 ft in the hills of Minas Gerais. We cook mineiro dishes for the galley and hand them to your crew 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.
Juiz de Fora sits in the Zona da Mata of Minas Gerais, and its local specialities come from the mineiro kitchen: wood-stove cooking, beans, pork, cheese and corn. A private jet menu built here starts with that table. For an inflight menu, we keep the structure of the dish and adapt the finish to the galley: the sauce goes in its own pot, the cheese bread comes cold and goes in the oven on board, and the dessert is plated cold.
Private jet food from Minas Gerais is hearty by nature, so the work is making it light enough for altitude without losing what makes it mineiro. Our private jet platters carry queijo minas, doce de leite and cured meats; the gourmet inflight meals are tropeiro beans, pork loin, chicken with okra and soft polenta. Private jet snacks are pão de queijo and goiabada with cheese. All of these are local specialities of Juiz de Fora and the wider Minas Gerais region, packed to survive a short or a long leg.
What do crews ask for out of Juiz de Fora? Usually something that tastes of Minas Gerais and reheats without drama. Our private jet menu leans on the regional pantry: queijo minas, Zona da Mata coffee, pork, beans and corn. The inflight menu keeps each element separate (the beans, the meat, the farofa), so the flight attendant re-plates in the galley rather than improvising. Local specialities are marked on the label by seat, with the allergens written out.
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 tropeiro bean pot and a tray of pão de queijo are what Minas Gerais puts in the galley first, and SBZM is where they join your private jet catering order. At Presidente Itamar Franco in Juiz de Fora we cook and pack for the aircraft you actually fly, with inflight catering that is built plate by plate. In-flight catering for a regional hop looks different from a long leg, and aviation catering here follows the same rule: the galley decides. Business aviation catering for the terminal is written by former VIP flight attendants, and executive jet catering, diplomatic flight catering and cabin crew meals are handled in the same order, with the same labels.
Who flies into SBZM? Executives heading for Minas Gerais industry, charter groups, the occasional family. For business jet catering and corporate jet catering we start with the headcount and the galley. VIP flight catering and charter flight catering are written by former VIP flight attendants. A private jet chef builds a bespoke menu, and luxury inflight catering means everything is labelled by seat.
When an official flight lands at SBZM, the order is handled differently: fewer names, tighter traceability, one point of contact. Government flight catering, head of state flight catering, state visit aircraft catering and VIP aviation catering all run through a protocol office, not the kitchen.
Minas Gerais cooking hides pork fat, wheat flour and cheese in places a menu does not show, so a special meals order for Juiz de Fora starts with the recipe, not the label. Kosher and halal meals are sourced and sealed, vegan plates drop the dairy that mineiro dishes lean on, gluten free swaps cassava or corn in for wheat, and allergen free means a separate board and a separate box, marked by seat. Kids meals follow the same procedure.
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 a short hop and a layover at Juiz de Fora, the crew still needs to eat. Crew meals, flight crew meals and pilot meals are ordered with the flight and invoiced as an order. Cockpit meals are packed to be eaten at the controls, crew catering is flexible, and crew meal boxes are easy to stow. Different meals for pilots are available on request, and cabin crew meals are kept apart from guest trays.
At Presidente Itamar Franco the general aviation terminal is where we meet your handling agent. FBO catering and catering delivery to the FBO follow the same sequence: tail, slot, headcount. Ground handling catering and handling agent catering are coordinated so the food reaches the apron cold, labelled and complete.
At SBZM the aircraft type decides how the galley is loaded: a light jet takes a small cart through the door, a larger cabin may need a high loader at the apron. Galley catering is packed to the galley you actually have, and airside catering delivery follows the handling agent's access rules. Aircraft provisioning for a bigger tail is agreed with the FBO before the slot.
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.
Presidente Itamar Franco Airport serves Juiz de Fora and the Zona da Mata in Minas Gerais. Airport catering here is regional by nature: small cabins, short legs, local products. General aviation is the daily rhythm, and FBO services and ground handling services keep the apron moving.
Inflight catering at IZA is built for small and mid-size cabins. In-flight catering, aviation catering and business aviation catering all follow the same order by tail and slot. For a senior delegation or an executive party, executive jet catering and diplomatic flight catering are ordered with the flight, and cabin crew meals are added to the same order on request. For a business aviation hub of this size, the personal brief matters more than volume.
Brazil controls food imports, with checks on meat, dairy and fresh produce for international arrivals. At SBZM, your handling agent explains the declaration; we source and cook locally so the order is clean. Anything not consumed on an international leg follows the customs disposal rule.
Average rating from the cabin crew and pilots we cater for.
“Getting roasted chicken and seasonal vegetables ready for 7 guests at Presidente Itamar Franco Airport required an order that accounted for a short ground stop. After a final adjustment to the sauces, The Galley Girls gave us one revised order summary to work from. The main courses remained as originally requested, which was reassuring when we checked the latest version with operations. Our brief for private jet catering services was met with a sensible plan for portion planning.”
“Passenger preferences led us to avocado toast components and breakfast fruit at SBZM; 3 portions were needed, with a short ground stop factored into preparation. The Galley Girls confirmed the handover contact and identified the side dishes, making the catering delivery easier for our team to track. I want a private jet catering company to understand storage requirements, and this order gave us a useful starting point. Knowing where the crew provisions were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Keeping the galley organised at IZA meant planning avocado toast components and breakfast fruit for 6 guests with limited fridge space in mind. When comparing private jet catering companies, I would look closely at packing arrangement after this experience. We discussed the dimensions before confirming; The Galley Girls grouped the salads into sealed meal containers that were easy to handle. I could hand the main courses to a colleague with a short explanation instead of unpacking the whole order.”
Whether private jet catering costs a little or a lot at SBZM comes down to what the guests will actually eat. A cold platter for four people that becomes eight is scaled up cheaply; a hot main course for eight has to be cooked fresh. Last-minute changes are accepted and repriced line by line.
What makes an order simple at Presidente Itamar Franco is a clear slot, a known galley and a seasonal product list. What makes it harder is an aircraft sitting on the ground with a crew nearing its limit and nothing confirmed. Give us the situation and we work with it; last-minute orders are handled.
A flight landing at SBZM from abroad should plan its food around Brazilian import controls. We source locally, pack in sealed containers and label by seat, so customs and the crew know exactly what is on board. Anything that cannot cross stays with us.
Home-cooked food on board is fine if the aircraft stays within Brazil; across a border it is a customs matter. For the return from Juiz de Fora we offer an order built from local products, so nothing needs declaring. Give us the tail and the slot and we confirm the menu.
No. Catering is not part of the private jet charter: for IZA you order it separately and it is invoiced on its own. On an empty repositioning leg there is no cabin to feed, so there is nothing to order; once passengers board, the food is a separate order for that sector.
Tail, pax and diets — a flight attendant takes it from there, day or night.
