Catering to your aircraft in Maringá.
Maringá, Paraná: a regional airfield, a warm ramp and a galley that often has only one oven. We pack for that, from SBMG platters to boxed crew meals, delivered to the handling agent.
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.
Paraná is coffee, soy, wheat and cattle country, and the north of the state around Maringá shows it. A private jet menu for Paraná starts with what the region grows: coffee from the north of the state, fresh cheese, grilled beef cuts and tropical fruit. An inflight menu built on local specialities travels well when it is chosen for the galley rather than for the plate. Private jet food from Maringá can include pão de queijo, a baked cheese bread that re-warms in a small oven, and picanha sliced for service. Private jet platters of Brazilian cheese, cured meat and fruit suit short legs, and gourmet inflight meals such as moqueca or a regional chicken dish travel with the sauce kept apart. Private jet snacks like castanhas, brigadeiro and coffee sweets close the service. These local specialities are cooked for Maringá departures and packed for the galley you actually have.
Around Maringá the table is Paraná's: churrasco, coffee grown in the north of the state, manioc, fresh cheeses and sweet tropical fruit. For a private jet menu out of Paraná we pick dishes that hold on a hot ramp and finish in a small oven. The inflight menu can open with a cold platter, then a grilled beef or chicken main, with the sauce in its own pot. Private jet food here also means pão de queijo and coxinha for the crew. Private jet platters, gourmet inflight meals and private jet snacks are all built from these local specialities, so a Maringá departure tastes like Paraná even at altitude.
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.
Maringá Regional sits at 1,801 ft in the north of Paraná, a field where the sky is often clear and the stops are short. Private jet catering at SBMG is written for the person who serves: platters that survive a hot ramp, cabin crew meals boxed apart, and everything handed over at the FBO. Inflight catering here leans on regional produce, and in-flight catering for the return leg is planned around your galley. Aviation catering for business aviation catering clients, executive jet catering for owners and diplomatic flight catering for official trips all follow the same brief.
Maringá sees owners and flight departments heading to agribusiness meetings. For business jet catering and corporate jet catering at MGF, a private jet chef drafts a bespoke menu; VIP flight catering, charter flight catering and luxury inflight catering all follow your cabin plan.
Official trips through Maringá call for protocol first. Government flight catering and head of state flight catering at SBMG are cleared with the delegation, with a named team and discretion; VIP aviation catering and state visit aircraft catering are handled the same way.
At SBMG we handle special meals with a separate board and box. Kosher, halal, vegan, gluten free, allergen free and kids meals are labelled by seat number only; local favourites like pão de queijo are checked for allergens.
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.
Crews at Maringá get food packed for the cockpit. Crew meals and flight crew meals come on request and are invoiced like the rest; pilot meals, cockpit meals and crew meal boxes are labelled by role, and different meals for pilots are available per operator policy. Crew catering at SBMG also covers cabin crew meals.
At Maringá the handover happens at the FBO. FBO catering and catering delivery to the FBO are coordinated with your handling agent; the general aviation terminal gets the order, and ground handling catering and handling agent catering follow your slot.
Door height decides loading at MGF. For galley catering on larger types, airside catering delivery and aircraft provisioning are planned with the handling agent, with a high loader when the aircraft calls for it.
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.
Maringá Regional, ICAO SBMG and IATA MGF, serves the north of Paraná at 1,801 ft. Airport catering here supports general aviation, FBO services and ground handling services for regional business flights.
Maringá is a growing business aviation hub for agribusiness in Paraná. Inflight catering and in-flight catering here suit aviation catering needs, business aviation catering, executive jet catering and even diplomatic flight catering, with cabin crew meals boxed apart.
Brazil controls the import of fresh animal products, so catering for Maringá is cooked in-country. Customs may inspect food arriving by air; ask us what is allowed before you plan the menu.
Average rating from the cabin crew and pilots we cater for.
“My order at MGF covered herb chicken with a quinoa salad for 12 guests, with a practical service plan needed because of an evening cabin service. The confirmation from The Galley Girls showed the sandwiches clearly enough for us to check the planned service quantities. There was enough information about the starters to brief the crew without making assumptions about what had been ordered. The order made crew meals feel manageable because the storage requirements had been considered beforehand.”
“With two separate meal services to consider at Regional de Maringá - Sílvio Name Júnior Airport, we needed a practical way to serve a cheese board and savoury canapés to 2 passengers. The Galley Girls updated the snack boxes in the written order and sent back a confirmation that clearly showed our amendments. With FBO catering, careful attention to written menu details matters as much to our crew as the menu itself. We checked the salads against the same summary, keeping the cabin team and the handling contact aligned.”
“Food presentation mattered to our 2 guests, but a late menu amendment also had to be considered when organising avocado toast components and breakfast fruit at SBMG. The meal organisation stood out more than any sales pitch about airport catering. The Galley Girls suggested separate meal boxes for the canapés, and that choice worked well with our storage arrangement. We placed the main courses in their planned storage area without first having to reorganise all the catering boxes.”
A late departure from MGF often means a simpler service, and that shows on the invoice. Picanha with sides is dearer than a platter of local cheese and cured meat. We price per menu, so the figure comes with your request.
Two meals on one leg means two sets of packaging. At MGF we label each by service and seat number, and the order is easy once we know your oven. Late changes are accepted and handled.
Brazil controls fresh food entering the country, so we cook special meals locally for Maringá departures. Kosher, halal, allergen-free and children's meals are sealed and marked by seat. Tell us the restriction and we confirm what we can source in Paraná.
You can, but fresh meat, cheese and fruit are controlled on arrival in Brazil. Ordering locally also gives you something the region is known for, such as pão de queijo, which re-warms in a small oven.
A private jet charter into Maringá does not include catering; it is an order of its own. Weather windows in the south of Brazil can reshuffle slots, and we stay reachable 24/7 to follow them.
Tail, pax and diets — a flight attendant takes it from there, day or night.
