Catering to your aircraft in Rio De Janeiro.
Rio Galeão runs one of the longest runways in Brazil, and the heat on the apron decides what can sit out. We pack for the galley you have, with fruit, sauces and crew meals labelled for the drawer.
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.
Rio de Janeiro eats on a tropical clock, and a private jet menu for Rio Galeão has to respect it. Local specialities such as moqueca, picanha and pão de queijo all travel, but each needs a decision: what goes in the oven, what stays cold, what rides in its own pot. The inflight menu built around Rio de Janeiro produce leans on mango, papaya, passion fruit and açaí, which are best served chilled and cut at the last moment.
Private jet food from Rio is never one thing. Feijoada is a Saturday dish and heavy for a short cabin; moqueca is lighter, and its sauce travels apart. Guests flying out of Rio de Janeiro often ask for the grill taste of a churrasco without the smoke in the cabin, so we slice picanha ready to re-plate.
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.
Tom Jobim sits on Governador Island in Guanabara Bay, and the humidity there changes how a tray travels. Private jet catering for SBGL is built around that: cold items chilled hard, hot items sealed for the oven. Inflight catering here covers business aviation catering for executive jet catering runs and diplomatic flight catering for delegations. For the crew, cabin crew meals are packed apart and labelled.
Business jet catering at Rio Galeão starts with who is flying and what the galley allows. Corporate jet catering for executives, VIP flight catering for private guests and charter flight catering for groups all go through the same brief. Luxury inflight catering here is shaped by a private jet chef who writes a bespoke menu around Brazilian produce and your seat plan.
When a delegation lands at Galeão, the menu is approved by the protocol office before the kitchen starts. Head of state flight catering, VIP aviation catering and state visit aircraft catering are sealed, labelled and handed over to a named person. Government flight catering never mixes with other orders.
At Rio de Janeiro, allergens hide in cassava flour mixes, shared fryers, shrimp pastes and coconut milk bases. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are prepared apart, sealed and numbered by seat, so nothing is mixed up in the galley.
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 Rio turnaround, crew meals are ordered on request and invoiced like the rest of the order. Flight crew meals and crew catering are packed in boxes marked CREW, with cockpit meals that can be eaten one-handed. Pilot meals come in two different dishes when the captain and first officer ask for different meals for pilots. Crew meal boxes stay sealed until you open them.
FBO catering at Rio Galeão ends with a handover at your aircraft. Catering delivery to the FBO is coordinated with the handling agent, who opens the right gate. The general aviation terminal, ground handling catering and handling agent catering all depend on your slot.
Larger cabins at Galeão mean a high loader and a longer carry across the apron. Galley catering is staged by trolley and seat, airside catering delivery is coordinated with the ground handler, and aircraft provisioning follows your loading plan so nothing blocks the door.
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.
Rio Galeão, also known as Tom Jobim International, is the main international gateway for Rio de Janeiro, with long runways and a growing general aviation presence. Airport catering here sits alongside FBO services and ground handling services used by business aviation.
Business aviation at Galeão peaks around Carnival, New Year and major events, when inflight catering requests rise. In-flight catering, aviation catering and business aviation catering orders are planned around those weeks. Executive jet catering, diplomatic flight catering and cabin crew meals are all handled from the same plan, and Rio acts as a business aviation hub for the region.
Brazil controls food imports closely, especially meat, dairy and fresh produce. Any catering leaving or entering the aircraft may be inspected, so ordering locally in Rio keeps the paperwork light.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at Rio Galeão – Tom Jobim International Airport, with 4 servings of a mezze selection with flatbreads and an evening cabin service to consider. For airport catering, that attention to meal organisation made the order noticeably easier to manage. After a final adjustment to the crew provisions, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the desserts quantities from several messages during the final departure checks.”
“Having 12 guests request smoked salmon bagels and sliced fruit at SBGL meant planning the portions carefully while accounting for different crew meal preferences. For inflight catering, that attention to galley preparation made the order noticeably easier to manage. The Galley Girls grouped the fruit plates by service, which was more useful to us than simply receiving a list of dishes. The sandwiches were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Small packing details became important at GIG: our 6 passengers wanted fresh fruit and breakfast pastries, and we had several individual meal preferences. I asked The Galley Girls for the starters in separate meal boxes, with garnishes supplied separately for plating on board. The sauces stayed together in one group, so another crew member could follow the same plating sequence. For in-flight catering, that attention to portion planning made the order noticeably easier to manage.”
Cost at Rio Galeão starts with what you want on the plate. Brazilian fish, tropical fruit and grilled meat cost differently from imported delicacies that need customs clearance. Tell us the covers and we quote the order.
If your trip comes back through GIG, order the return meals with the outbound ones so the galley is planned once. Last-minute changes at Rio are handled.
Brazilian food import controls apply even to an empty aircraft. Anything left from a previous leg may be removed, so a fresh local order is cleaner.
A government flight can bring its own chef, but the ingredients still pass customs at SBGL. Our option is to cook locally and hand over sealed.
No. Catering is a separate order from the charter, billed on its own. Departure slot and turnaround length decide how we stage the handover at GIG.
Tail, pax and diets — a flight attendant takes it from there, day or night.
