Catering to your aircraft in Araxá.
Romeu Zema is a quiet field in the middle of Minas Gerais, and the arrivals reflect it: small jets, short stays, a lot of cheese and coffee in the cabin. Our job is to get the order to the aircraft, cooked for your galley.
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.
Minas Gerais is cheese country, and Araxá sits close to the canastra tradition: a firm, slightly sharp cheese that slices cleanly and holds at cabin temperature. A private jet menu for Araxá can be built around it, with pão de queijo that goes into the oven at the last step and goldfish-sized squares of goiabada to finish. The inflight menu follows the plateau: feijão tropeiro, linguiça, couve, farofa, packed so the sauce and the starch never share a container.
Private jet food from Minas Gerais travels well when the dish is chosen for the galley. Local specialities such as frango com quiabo, tutu de feijão and mineiro-style pork ribs are cooked, packed hot and finished in the oven or re-plated cold. Private jet platters carry canastra cheese, cured meats and fruit; gourmet inflight meals follow the season; private jet snacks are pão de queijo, cheese bread and roasted nuts. Araxá's mineiro coffee closes the order.
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.
Araxá sits on a plateau at 3,276 feet, and its spa-town and thermal-water traffic gives Romeu Zema Airport a steady stream of business aircraft. Private jet catering here leans on Minas Gerais produce: canastra cheese, mineiro coffee, doce de leite, built to survive a galley drawer. The same kitchen standards apply to inflight catering, in-flight catering, aviation catering and business aviation catering for SBAX, from an executive jet catering order for four to diplomatic flight catering and cabin crew meals.
Who flies into Araxá? Owners going to a farm, executives heading to a mining site, families going to the spa. Business jet catering and corporate jet catering are built around the cabin and the clock; VIP flight catering and charter flight catering add a protocol layer; luxury inflight catering uses Minas Gerais produce, and a private jet chef will draft a bespoke menu once you tell us what the galley can do.
Official flights into Araxá are low-profile. Government flight catering is coordinated through the aircraft operator and the handling agent. For head of state flight catering, VIP aviation catering and state visit aircraft catering, the menu is agreed first, cooked second, and handed over without fuss.
Minas Gerais cooking is heavy on cheese, pork and wheat flour, so special meals at Araxá are a procedure, not a label: allergen free dishes cooked on their own board, kosher and halal meals sealed from the kitchen, vegan and gluten free options built from beans, rice, cassava and fruit, and kids meals kept plain. The risk here is cheese bread and farofa: both look harmless and both carry gluten or dairy, so they are named on the lid.
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.
Crew meals at Araxá are on request and invoiced with the rest. Flight crew meals, pilot meals and cockpit meals are packed to be eaten one-handed, and crew catering can include different meals for pilots if the operator's policy asks for it. Crew meal boxes are labelled CREW, and cabin crew meals follow the same standard as the passenger order.
At SBAX the FBO and the handling agent decide where and when the order meets the aircraft. FBO catering, catering delivery to the FBO and ground handling catering are agreed beforehand; general aviation terminal access is confirmed by the handling agent, and handling agent catering stays on one invoice.
A business jet at Araxá is usually loaded by hand at the stairs, but a larger aircraft changes the plan: galley catering for a big cabin means carts, trays and sometimes a high loader. Airside catering delivery is agreed with the handling agent for the type, and aircraft provisioning follows the galley layout, door height and ramp access rather than a menu.
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.
Araxá's airport is a small regional field on a plateau, used by business jets and charter flights heading to the spa, the mines and the farms of the Alto Paranaíba. Airport catering, general aviation traffic, FBO services and ground handling services share one ramp, and the apron is easy to read.
Araxá is a modest business aviation hub, but the region's spa and mining economy keeps it active. Inflight catering, in-flight catering and aviation catering are ordered once; business aviation catering, executive jet catering and diplomatic flight catering follow the same standard, and cabin crew meals are packed for the crew on the ground.
Brazil restricts fresh meat, dairy and plants brought in by air, and the aircraft declaration covers what is in the galley. Domestic catering cooked in Minas Gerais does not cross the border, so most orders at Araxá avoid the import question entirely.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at SBAX: a charcuterie board and fresh bread for 9 guests, organised with two separate meal services in mind. I asked The Galley Girls for the fruit plates in separate meal boxes, with garnishes supplied separately for plating on board. This experience of airport catering gave us a useful reference for managing written menu details on another departure. It made a difference to have the crew provisions ready without cluttering the galley work area during preparation.”
“My order at AAX covered herb chicken with a quinoa salad for 8 guests, with a practical service plan needed because of two separate meal services. The order made inflight catering feel manageable because the final order confirmation had been considered beforehand. The Galley Girls understood why we wanted the salads readily accessible instead of spread across several different boxes. That left time to check the desserts properly before the passengers were ready for the next part of the service.”
“Before our guests boarded at Romeu Zema Airport, we needed roasted vegetable bowls with separate dressings divided into 6 portions suitable for a small galley worktop. The order made in-flight catering feel manageable because the catering handover had been considered beforehand. The Galley Girls updated the snack boxes in the written order and sent back a confirmation that clearly showed our amendments. The starters remained as originally requested, which was reassuring when we checked the latest version with operations.”
Weather windows in Minas Gerais are predictable enough to plan around, and that is where cost starts: a how much does private jet catering cost answer for Araxá begins with the date, the cabin and the dishes. Seasonal produce is cheaper, imported items are not, and everything is invoiced as a separate order.
The lead time is short when the handling agent has your tail and airside access sorted. At Araxá, that access is the piece to confirm first; once it is, we cook for the galley and last-minute orders are handled.
A passenger who joins or drops out late changes the headcount, and with it the number of meals, so customs on imported food is easier to avoid by ordering locally. Brazilian rules limit animal products brought in from abroad; catering cooked in Minas Gerais stays on the domestic side.
Personal food is allowed in principle, subject to customs. For a crew waiting on the ground, hot meals handed over at the FBO are simpler than a cooler in the cockpit. Crew meals are on request.
No: the charter price is the aircraft. Food at Romeu Zema is its own order, cooked in Minas Gerais and delivered at the aircraft, and invoiced separately. Customs rules for imported food stay out of the picture.
Tail, pax and diets — a flight attendant takes it from there, day or night.
