Catering to your aircraft in Campina Grande.
Campina Grande is a plateau field where small jets come and go around the June festivals. We prepare the catering by crew, for crew, and meet the aircraft 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.
Paraíba is sertão and agreste country, and the private jet menu at Campina Grande draws on it: carne de sol, macaxeira, queijo coalho, cuscuz, tapioca. The inflight menu has to account for how each one travels. Carne de sol is salted and keeps well; coalho cheese is grilled on the ground and plated cold or finished in the oven. Local specialities from the São João season, corn above all, give private jet food here its character: pamonha, canjica and milho cozido. For private jet platters we cut fruit from the highlands and cashew-fruit juice when in season. Gourmet inflight meals can be built around a single regional dish, with private jet snacks such as tapioca squares and cheese bites for the cabin. Region: Paraíba, Campina Grande.
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.
SBKG is a plateau airport, and the trip tends to be a day visit: a quick turn, a delegation, a family flight for the festival. Private jet catering at Campina Grande is written for the person who serves it, with plates that survive a small galley. We cover inflight catering and in-flight catering for light and midsize jets, plus aviation catering for operators, business aviation catering for corporate flight departments, executive jet catering for charters, diplomatic flight catering for official visits, and cabin crew meals on request.
Business jet catering at SBKG is usually a day trip: a corporate jet in, a lunch for four, a bespoke menu built on regional dishes. Corporate jet catering, VIP flight catering and charter flight catering all start from the galley type. Luxury inflight catering here means well-handled corn, cheese and cured beef, and a private jet chef writes the menu around what survives the sector.
When an official party flies into SBKG, government flight catering is built around clearance and confidentiality. Head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule: the menu is approved by protocol before anything is prepared.
At Campina Grande the allergen question is mostly about corn, cassava and cheese: cuscuz and tapioca are naturally gluten free, while farofa and some breads are not, and coalho cheese carries dairy into dishes that look plant-based. Kosher, halal, vegan, gluten free, allergen free, special meals and kids meals are cooked on a separate board and packed in a separate box, marked by seat number, never by name.
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.
On the ground at SBKG, crew meals are a separate line, requested with the trip. Flight crew meals, pilot meals and cockpit meals are boxed for the jumpseat, crew catering is marked CREW, and crew meal boxes can hold different meals for pilots when the operator asks.
FBO catering at SBKG is handed over at the general aviation terminal or beside the aircraft. Catering delivery to the FBO, ground handling catering and handling agent catering are coordinated with your agent, who opens the gate for airside access.
SBKG handles light and midsize business aircraft, so galley catering is usually carried to the door by hand rather than by high loader. If the aircraft is larger and needs one, tell us the type and we plan airside catering delivery and aircraft provisioning with your handling agent, working to the door height and galley layout.
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.
SBKG is a regional general aviation field in the Paraíba highlands. Airport catering here supports business and charter traffic through FBO services and ground handling services.
Executive jet catering, business aviation catering and aviation catering at Campina Grande follow the June festival calendar. Inflight catering, in-flight catering, diplomatic flight catering and cabin crew meals all arrive at a small business aviation hub.
Food entering Brazil is subject to customs rules, notably for animal products. We advise on substitutions, and domestic produce avoids the question.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at Presidente João Suassuna Airport covered mini sandwiches and individual desserts for 3 guests, leaving us to organise the service around several individual meal preferences. The confirmation from The Galley Girls showed the fruit plates clearly enough for us to check the planned service quantities. The quantities of main courses matched our service plan, leaving us comfortable with the order before the final briefing. I want a private jet chef to understand crew briefing, and this order gave us a useful starting point.”
“Getting vegetable tartlets and a dessert selection ready for 4 guests at SBKG required an order that accounted for a small galley worktop. I needed the fruit plates checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the side dishes quantities from several messages during the final departure checks. Our brief for in flight catering was met with a sensible plan for galley preparation.”
“Working around two separate meal services at CPV, I asked for mushroom risotto and a green salad in portions appropriate for our 4 passengers. Our handling contact received the order details from The Galley Girls, including how the salads had been grouped. For our team, the strongest part of their inflight catering services was how they handled storage requirements. We could account for the fruit plates before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
The honest answer is by example: a cuscuz and coalho breakfast costs far less than a goat stew with sides, and a long ground stop means more of both. We price the specific menu for how private jet catering at Campina Grande is actually used.
Lead time here is shaped by customs, not by distance: local dishes need little, foreign ones need paperwork. Last-minute orders are handled, and 24/7 contact means a late request is still read.
For the way back, customs follows the landing country. Brazilian produce travels out easily; what an arrival airport accepts is another matter, and we adapt the menu to match.
Crew can carry their own meals, though what clears customs depends on the origin. With an empty cabin and a short sector, it is simpler to order crew meals at SBKG and keep the galley free.
No. The aircraft contract does not carry the food. For official flights, protocol and security decide what travels, and we cook only what is cleared.
Tail, pax and diets — a flight attendant takes it from there, day or night.
