Catering to your aircraft in São José Dos Campos.
São José Dos Campos runs on evening departures and clear valley air. Private jet catering for SBSJ is packed by former VIP flight attendants and delivered to your 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.
A private jet menu for São José Dos Campos starts from what the region does well: Minas-style cheeses, pão de queijo, grilled beef and tropical fruit.
On SJK departures the inflight menu is usually simple to plan, because local specialities such as pão de queijo, coxinha and feijoada arrive cooked and need only the oven or a re-plating cold.
Private jet food for the São Paulo region can include moqueca, grilled picanha with farofa, and desserts such as brigadeiro and pudim.
Private jet platters from the valley mix cheese, charcuterie and fresh fruit; gourmet inflight meals add a hot main with the sauce in its own pot.
Private jet snacks for the cabin: castanha, fruit, small sandwiches and sweets, packed by seat.
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.
SBSJ sits at 2,120 ft in the Paraíba Valley, the airfield of São José Dos Campos, and its apron is shared by executive jets and test aircraft. Private jet catering here is cooked and packed for the galley you actually fly with, then handed to your FBO or handling agent at the aircraft. Inflight catering and aviation catering for the cabin come from the same order as the cabin crew meals and the cockpit trays, and in-flight catering for a long leg out of SJK is planned around what the galley can reheat. Business aviation catering for executive jet catering clients and diplomatic flight catering for official movements follow the same procedure.
At SJK a corporate jet leaves with a short cabin list and a galley that decides the menu. Business jet catering, corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering are each built with the private jet chef as a bespoke menu.
For official movements through São José Dos Campos, government flight catering is traced and packed apart. Head of state flight catering, VIP aviation catering and state visit aircraft catering go through your handling agent.
At SBSJ special meals start from the local kitchen, where allergens hide in cheese breads, farofa and sauces thickened with flour. Kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked and packed on their own board and in their own box, and labelled by seat number.
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 crews at SJK, crew meals, flight crew meals and pilot meals are an on-request, invoiced line. Crew catering comes as crew meal boxes, cockpit meals are easy to handle, and different meals for pilots are prepared when policy asks.
FBO catering at SBSJ: we handle catering delivery to the FBO, with the general aviation terminal as the handover point. Ground handling catering and handling agent catering are coordinated for access to the apron.
At SBSJ the aircraft type decides how the load goes in: a light jet takes the galley provisioning by hand, while a larger cabin may need a high loader at the door. Galley catering is packed to the galley you fly with, and airside catering delivery runs through the FBO or handling agent. Tell us the type and aircraft provisioning is planned around its door height and its oven.
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.
Professor Urbano Ernesto Stumpf Airport is the airport catering base for São José Dos Campos, a general aviation field with FBO services and ground handling services for business jets.
SBSJ is a business aviation hub in the São Paulo state. Inflight catering, in-flight catering and aviation catering are ordered here for business aviation catering and executive jet catering, with diplomatic flight catering for official flights and cabin crew meals boxed apart.
Food entering or leaving Brazil follows customs rules on animal and plant products; for orders at SJK we plan the pack so the handling agent can clear it.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 6 guests, but a small galley worktop also had to be considered when organising smoked salmon bagels and sliced fruit at Professor Urbano Ernesto Stumpf Airport. Our handling contact received the order details from The Galley Girls, including how the main courses had been grouped. The cabin team could match the desserts to the request before moving on to the remaining departure tasks. I appreciated the emphasis on packing arrangement throughout the private jet catering menu arrangements.”
“On this departure from SBSJ, 8 passengers had chosen a breakfast basket with individual preserves, and a small galley worktop needed to be reflected in the order. The Galley Girls labelled the main courses in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the fruit plates identifiable helped the colleague taking over service understand the order without another long explanation. Our brief for private aviation catering was met with a sensible plan for storage requirements.”
“Timing and organisation mattered at SJK, where our order of a seafood starter and warm vegetable sides for 2 people involved a late menu amendment. I asked The Galley Girls for the crew provisions in individual containers, with garnishes supplied separately for plating on board. The order made business jet catering feel manageable because the packing arrangement had been considered beforehand. The salads stayed together in one group, so another crew member could follow the same plating sequence.”
Private jet catering cost for SJK depends first on the galley: oven or no oven, drawer space, number of seats. A cold platter of Minas cheeses sits lower than a hot plated main with the sauce apart, and we quote against your type.
Lead time at SBSJ comes down to your departure slot and what has to be cooked: a cold platter is simpler than a hot main. Last-minute orders are handled.
Two services over a long leg mean food that has to be accepted at the next customs point. Brazilian rules on meat, cheese and fruit shape what we pack, and your handling agent confirms.
Can you bring food on board? Yes, but allergens and religious requirements need a procedure. Special meals for SBSJ are cooked apart, boxed and labelled.
No. Catering is ordered separately and invoiced on its own like any other order. A local product such as pão de queijo or Minas cheese goes on the menu when you ask for it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
