Catering to your aircraft in Brasília.
Brasília sits on a high plateau at 3,497 ft, and the airport lives by the government calendar: delegations arrive, ministers leave, the apron changes within a day. We cook and pack for the galley you actually have, for the crew who has to serve it.
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.
Brasília is built on the cerrado, and the local table follows it: pão de queijo, baked Minas-style with the cheese still soft in the middle, sweet corn dishes, and fruit from the Planalto Central that has no equivalent on the coast. Our private jet menu for the Distrito Federal leans on what holds in a sealed tray: cheese breads that re-warm in a galley oven, pastel fillings packed raw and fried never, a feijão tropeiro served apart from its sausage. The inflight menu keeps the local specialities honest about what survives a climb to altitude.
Private jet food in Distrito Federal starts with the cerrado larder: pequi in season, baru nuts, cagaita and cajuzinho fruit, goiabada with fresh Minas cheese. Local specialities are plated for passengers who will not see a kitchen, so each item is packed by seat, sauce in its own pot. Our private jet menu for Brasília treats a regional dish as a galley task: what goes in the oven, what stays chilled, what is sliced at the counter.
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.
Delegations, congressional weeks and the dry-season air of the Planalto Central set the pace at Brasília's SBBR. Private jet catering here is packed for cabin crews who may wait on a ministry schedule, and the same kitchen covers inflight catering and aviation catering for the business aviation catering ramp: executive jet catering for corporate arrivals, diplomatic flight catering for official visits, and cabin crew meals when the rotation runs long.
Brasília business jet catering is built around corporate arrivals that turn on a ministry diary and cabins that sit on the apron through long official waits. Corporate jet catering and VIP flight catering share the galley list; charter flight catering and luxury inflight catering are packed per seat. A private jet chef writes a bespoke menu for your cabin at SBBR.
Brasília hosts official visits, so government flight catering is cleared by protocol before anything is cooked. Head of state flight catering, VIP aviation catering and state visit aircraft catering share one named team, one discreet handover, and traceable ingredients.
Dietary needs at Brasília meet a kitchen where cheese bread, farofa and sausage-based beans hide allergens in plain sight. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are packed on their own board, each tray marked by seat number from your diet card.
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.
At Brasília the crew often waits on a delegation, so crew meals are built to hold: flight crew meals and pilot meals that eat from one hand, cockpit meals different for captain and first officer on request, crew catering and crew meal boxes labelled CREW. Different meals for pilots are available, ordered and invoiced with the rest of the trip, never bundled in.
FBO catering at Brasília is handed over at the aircraft: catering delivery to the FBO on your slot, through the general aviation terminal, with ground handling catering agreed up front. Handling agent catering means the agent knows the van, the pass and the door.
Larger aircraft on the Brasília apron change the loading: galley catering for a wide-body means a high loader and a door at a different height. Airside catering delivery is agreed with the handling agent, and aircraft provisioning is planned around the galley of the type you fly.
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.
Brasília is a federal capital where airport catering follows the government week. SBBR sees general aviation, FBO services and ground handling services around a quiet business aviation hub, and catering is planned to those habits.
Brasília's business aviation hub is shaped by the capital: delegations, executives and official visits. Inflight catering, in-flight catering and aviation catering follow these arrivals; business aviation catering and executive jet catering handle corporate trips, diplomatic flight catering official ones, and cabin crew meals the rotation.
Brazil controls fresh and animal-origin food entering the country, so catering at Brasília is sourced and packed in-country. What lands in the galley is bought locally and sealed, which keeps the customs read short.
Average rating from the cabin crew and pilots we cater for.
“Our priority at Presidente Juscelino Kubitschek International Airport was roasted chicken and seasonal vegetables for 8 passengers, with an evening cabin service shaping the service plan. We changed the quantities of main courses, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the desserts quantities from several messages during the final departure checks. For jet catering, that attention to crew briefing made the order noticeably easier to manage.”
“Timing and organisation mattered at SBBR, where our order of beef fillet with roasted potatoes for 11 people involved two separate meal services. Our handling contact received the order details from The Galley Girls, including how the sandwiches had been grouped. We could account for the salads before passing the boxes to the cabin team, without a lengthy unpacking exercise. Our brief for VIP flight catering was met with a sensible plan for crew briefing.”
“Passenger preferences led us to a charcuterie board and fresh bread at BSB; 3 portions were needed, with limited fridge space factored into preparation. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. I appreciated the emphasis on portion planning throughout the charter flight catering arrangements. It was useful to see the sauces listed separately when checking how much space the complete order would require.”
Examples help here. A cold platter of queijo Minas and goiabada for six sits at one level, a hot moqueca with sealed sides at another. We quote the private jet catering you actually order into BSB.
Tell us the aircraft type and the FBO. Brasília's handling process is orderly, so a clean order is easy; a late one is still handled.
The rule is Brazil's, and we work inside it. Meals are prepared in-country; if the passenger list changes, we re-plate to the final number.
Duty time runs while you wait. Cooked-in-Brasília crew meals skip the customs read and the cold chain from the last stop.
Catering is not part of the charter: you order it separately, we invoice it separately. Brazilian customs rules on food are one reason to buy it in-country.
Tail, pax and diets — a flight attendant takes it from there, day or night.
