Catering to your aircraft in Uruguaiana.
A flat pampa terrain at 256 ft, Argentina across the river, and a menu built on beef: Rubem Berta Airport asks for plates that re-plate cleanly. We cook and pack them, you serve.
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 Grande do Sul is gaúcho country, and the private jet menu at Uruguaiana follows it. The inflight menu leans on grilled beef cut so it re-plates cleanly: picanha sliced against the grain, costela cooked low and slow, linguiça on the side. Private jet food from this region also means farofa, arroz de carreteiro with dried beef, pão de queijo and cheese from the south. Our local specialities are packed as private jet platters and gourmet inflight meals, with private jet snacks such as pastéis and cuca for the long wait on the apron. Ask for Uruguaiana rice dishes cold, and the galley stays simple.
For a private jet menu at Uruguaiana, think border cooking: Brazilian grill with Argentine and Uruguayan habits from across the river. Local specialities such as picanha, costela, chimichurri and provoleta become gourmet inflight meals once they are portioned and labelled. The inflight menu keeps sauces apart. Private jet food in Rio Grande do Sul also includes doce de leite desserts and chimarrão-friendly pastries, sent as private jet snacks. Private jet platters of cold cuts, local cheese and pickled vegetables suit passengers who do not want a hot course.
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.
Uruguaiana sits on the Uruguay River with Argentina across the bridge, and Rubem Berta Airport (SBUG) serves a cattle country where beef is the default order. Private jet catering here means churrasco cuts that survive a galley, plus lighter plates for crews who land, wait and leave. We run inflight catering and aviation catering for business aviation catering requests, executive jet catering on tight turns and diplomatic flight catering on cross-border legs, with cabin crew meals packed apart.
Corporate jet catering at SBUG usually serves agribusiness and cross-border executives. Business jet catering here means a bespoke menu: a private jet chef plans around the tail, the galley and the guest list. VIP flight catering and charter flight catering follow the same brief, and luxury inflight catering at Uruguaiana is simply grilled beef done right.
Cross-border official visits pass through Uruguaiana, and the catering is arranged accordingly. VIP aviation catering, government flight catering, head of state flight catering and state visit aircraft catering all share one rule: the menu is cleared first, then cooked.
At Uruguaiana the allergen risk hides in the grill: marinades with soy or wheat, farofa with bacon, cheese in the pão de queijo. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked on a separate board and sealed in a separate box, then marked by seat number and handed over at the aircraft.
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 Uruguaiana are on request, ordered and invoiced like the rest of the flight. Flight crew meals, pilot meals and crew catering are planned around duty time and long waits on the ground. Cockpit meals are packed to be eaten one-handed in crew meal boxes, with different meals for pilots when the policy asks for it. Cabin crew meals come separately.
We hand over to the FBO at Uruguaiana: FBO catering is passed to the general aviation terminal and your handling agent. Catering delivery to the FBO is arranged on your slot, and ground handling catering and handling agent catering follow the airside rules of SBUG.
SBUG sees light and mid-size business aircraft, so galley catering is usually carried by hand. For a larger jet, tell us the type: airside catering delivery then follows the door height, and aircraft provisioning is planned for the galley you actually have, with a high loader requested through your handling agent when needed.
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.
Rubem Berta Airport (SBUG / URG) serves Uruguaiana, on the Rio Grande do Sul border with Argentina. Airport catering here supports a small general aviation operation: FBO services, ground handling services and a calm ramp.
Business aviation hub it is not, but SBUG sees agribusiness and cross-border flying, with inflight catering and in-flight catering for light and mid-size jets. Aviation catering and business aviation catering orders are simple here; executive jet catering and diplomatic flight catering are cleared in advance, and cabin crew meals are boxed separately.
Brazil restricts imported animal products, so catering prepared locally avoids inspection delays at Uruguaiana. Customs and your handling agent decide what may cross; we pack sealed and pass the order to the agent.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at SBUG, the next request was vegetarian wraps and colourful salads for 3 guests, with two separate meal services to work around. The Galley Girls labelled the snack boxes in line with our brief, so the cabin team could identify the relevant portions quickly. I found the canapés without searching through every box, a small detail that mattered during the final cabin checks. Our brief for private jet catering services was met with a sensible plan for crew briefing.”
“Rather than an elaborate service at URG, our 4 guests wanted poached fish with steamed rice, organised sensibly around a family lunch request. The fruit plates came from The Galley Girls in clearly marked packs, with a packing list that matched the contents. I want a private jet catering company to understand portion planning, and this order gave us a useful starting point. The main courses were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“With a family lunch request to consider at Rubem Berta Airport, we needed a practical way to serve a cold lunch with cheese and fruit to 7 passengers. When comparing private jet catering companies, I would look closely at portion planning after this experience. Our handling contact received the order details from The Galley Girls, including how the starters had been grouped. The salads went straight to the right colleague instead of circulating between several people during the turnaround.”
Ask for roast beef salad instead of a hot picanha and the invoice drops, because the oven course disappears. We price private jet catering at Uruguaiana line by line.
A fog morning in July is the typical case: the departure slips, and the hot course is held back rather than cooked early. Tell us and we adapt.
Border town, border rules: food entering Brazil is inspected. Ordering locally at SBUG keeps the galley clean, and your handling agent opens the apron gate for the handover.
Passengers sometimes decide at the last minute to add two people. Catering from us can scale to the new count; food brought from home usually cannot, and imported meat may meet customs anyway.
Not part of the charter. Duty time runs while the aircraft waits at SBUG, so a hot meal for the crew is worth ordering, on request and invoiced like the rest.
Tail, pax and diets — a flight attendant takes it from there, day or night.
