Catering to your aircraft in Recife.
A Guararapes departure is rarely quiet: dawn rotations to the capital, late arrivals from Europe, charters in season. We prepare for the galley on your tail, label by seat, and deliver through your handling agent to the aircraft.
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.
Pernambuco has a food culture that travels well in a galley if you know which dishes to choose. A private jet menu for Recife can lean on carne de sol, sun-cured beef that slices cold or reheats in an oven, and on tapioca crepes that hold their shape for a breakfast departure. Our inflight menu for SBRF also uses macaxeira, cuscuz and the regional cheese coalho, which grills on a plate but also eats well cold.
Private jet food from Recife starts at the sea. Crab, shrimp and sururu from the Pernambuco coast become moqueca and cold seafood salads that keep their texture in a cooler. Local specialities such as bolo de rolo, the thin rolled guava cake, make a dessert that needs no galley at all. For a Recife private jet menu, tropical fruit like cashew fruit, soursop and mango are cut at the last moment, boxed separately and labelled 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.
Recife's Guararapes field sits on a narrow strip between the Atlantic and the city's tidal rivers, and the humidity decides what survives in a galley drawer. Private jet catering at SBRF is built around that: sealed cold plates, sauces in their own pots, fruit chosen for the heat. Inflight catering and in-flight catering here lean on Pernambuco produce, from cashew to tapioca, and aviation catering for business aviation catering flights means a menu agreed with the handling agent before the aircraft rolls in. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same plane-side handover.
Business jet catering at SBRF fits corporate and executive crews flying domestic hops and transatlantic legs. Corporate jet catering here is a bespoke menu written by a private jet chef around the seat plan, and VIP flight catering for charter flight catering clients leans on luxury inflight catering with regional ingredients.
A state visit aircraft catering order into Recife is agreed with protocol staff before any cooking. Government flight catering and head of state flight catering are handled discreetly, VIP aviation catering follows the same brief, and every tray is traceable to the kitchen team that packed it.
Recife's kitchens lean on cassava, coconut, beans and seafood, which helps: much of the local table is already gluten free, and a vegan menu built from Pernambuco produce is straightforward. Where allergens hide here is in shrimp paste, fish stock, cheese in tapioca and peanut in sweets. Kosher, halal, vegan, gluten free, allergen free, special meals and kids meals are each cooked on their own board, packed in their own box, and marked 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.
At SBRF, crew catering is a line on the order, not a favour. Crew meals for cabin and flight deck are labelled CREW; flight crew meals, pilot meals and cockpit meals go in crew meal boxes, and different meals for pilots are available when your operator's policy asks for it.
FBO catering at SBRF is handed over at the aircraft through your handling agent. Catering delivery to the FBO is arranged against the slot, ground handling catering stays inside the general aviation terminal's access rules, and handling agent catering is confirmed by phone and email.
Larger aircraft at SBRF need provisioning that matches the cabin door height, so galley catering for a widebody is planned with the handling agent before arrival. Airside catering delivery comes by high loader where the aircraft sits too high for a van, and aircraft provisioning is counted against the galley's actual oven and drawer space. We state the equipment on the order so nothing is guessed at the apron.
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.
Recife/Guararapes is the main gateway for Pernambuco, and airport catering here serves a mix of business aviation and scheduled traffic. General aviation operators use its FBO services and ground handling services, and the field works as a regional business aviation hub for the northeast.
SBRF sees executives, delegations and holiday charters. We plan inflight catering and in-flight catering around the departure hour, aviation catering around the galley, business aviation catering for regular routes and executive jet catering for the principal; diplomatic flight catering and cabin crew meals ride on the same order.
Brazilian import rules limit fresh animal and plant products arriving from abroad, so the order is planned with what the aircraft carries and what is bought locally. The handling agent clears the paperwork; we provide the packing list and labels.
Average rating from the cabin crew and pilots we cater for.
“Despite a changing departure schedule, we wanted the 6 guests at SBRF to enjoy vegetable tartlets and a dessert selection without a complicated cabin service. The Galley Girls prepared the snack boxes for assembly in the galley, with the accompanying elements easy to locate. My main takeaway from this private jet meals order was the practical approach to cabin service sequence. We could finish the crew provisions as each guest was ready, rather than laying everything out at once.”
“Menu approval at REC covered a cold lunch with cheese and fruit for 9 guests, leaving us to organise the service around an evening cabin service. For private jet menu, that attention to catering handover made the order noticeably easier to manage. The Galley Girls understood why we wanted the salads readily accessible instead of spread across several different boxes. The sandwiches were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“As the person coordinating avocado toast components and breakfast fruit for 4 passengers at Recife/Guararapes - Gilberto Freyre International Airport, I needed an arrangement that considered an evening cabin service. I want a private jet chef to understand cabin service sequence, and this order gave us a useful starting point. I needed the fruit plates checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The breakfast portions remained as originally requested, which was reassuring when we checked the latest version with operations.”
For a government flight into SBRF the figure is built from the guest list and protocol requirements: how many meals, how many services, whether a separate head table or security-checked packaging is needed. Crab moqueca costs more than tapioca and cheese. We quote the menu itself and the how much does private jet catering cost question gets a figure only after we see it.
Lead time here follows the departure window more than any fixed rule. Late arrivals and early departures at REC are common, so a night slot with a short turnaround is ordered the way a morning one would be, only with colder, simpler dishes. Last-minute orders are handled whenever you send them.
Customs at REC will want to know what is on the aircraft and where it came from. Pernambuco produce loaded here stays inside the galley for the next leg, so declaring the order to the handling agent is enough. A bigger galley lets us pack hot dishes and sauces apart; a smaller one needs cold plates that need no kitchen at all.
Can you bring food? Yes, within the customs rules for meat, dairy and fruit, but a night departure from REC leaves little time and no place to prepare it. Tapioca and fruit breakfasts for a 05:00 slot come to the aircraft sealed and labelled by seat, which avoids the question altogether.
Not as part of the charter, no. Food for a flight into Recife is a separate order with its own invoice, and a long leg that needs two services is simply a larger order. Send the tail and the passenger count and we plan a first service that finishes in the oven and a second that stays chilled.
Tail, pax and diets — a flight attendant takes it from there, day or night.
