Catering to your aircraft in Goiânia.
At 2,450 ft in the Goiás cerrado, Santa Genoveva runs on dry-season clear days and rainy-season storms. We cook and pack for your galley, so crew meals and cabin service arrive at the FBO ready to re-plate.
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.
Goiás cooking is built on the cerrado: pequi, guariroba, corn, cassava, rice and slow-cooked beef and chicken. For private jet menu planning at Santa Genoveva, each of these has to survive a galley with a single oven, so we pack the stew separately from the rice and keep the pequi mild unless guests ask for it strong.
An inflight menu from Goiânia usually mixes one regional dish with plain safe choices. Private jet food from this part of Brazil includes empadão goiano, arroz com pequi, pamonha, grilled fillet and tropical fruit from the Goiás markets. These local specialities across Goiás are labelled by seat and re-plated by you in the galley.
Local specialities from Goiás work best when you decide early which ones are for the cabin and which stay off the flight. Pequi has a strong smell and thorny stone, so we serve it cooked into rice, not whole. The Goiás private jet menu pairs it with grilled beef and fresh fruit, 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.
Santa Genoveva sits at 2,450 ft in the cerrado, and that altitude and the dry-season heat shape what travels well from this galley. Private jet catering here leans on Goiás produce, cooked for a galley with one oven and little space. Inflight catering, in-flight catering and aviation catering orders for business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals all follow the same plan: you give us the tail and the slot, we pack and label for your galley.
Charter flight catering and corporate jet catering at SBGO depend on the cabin and the galley. A private jet chef builds a bespoke menu, from VIP flight catering for a ranch-owner family to business jet catering for a delegation, using Goiás beef, rice and fruit. Luxury inflight catering is shaped by the oven, the drawer and the guests, with crew meals ordered alongside.
State visit aircraft catering in Goiânia is planned through the protocol office. Government flight catering and head of state flight catering mean a named team, sealed trays and a menu cleared in advance. VIP aviation catering at SBGO is delivered at the aircraft with the discretion the flight requires.
Allergens hide in Goiás cooking in predictable places: cassava flour sauces, cheese in empadão, nuts in sweets and shared fryers for pastries. For kosher, halal, vegan, gluten free and allergen free special meals, we cook on a separate board, pack in a sealed box and mark the seat number only. Kids meals follow the same procedure.
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 SBGO, crew meals are a request you add to the order, and they are invoiced as a normal line. Flight crew meals, pilot meals and crew catering are packed as crew meal boxes, marked CREW and kept apart from the guest trays. Cockpit meals are made to be eaten one-handed, and different meals for pilots are offered so the captain and first officer never share a dish. Cabin crew meals at Goiânia follow the same plan.
At Goiânia, handling agent catering means one contact for ramp access. FBO catering and catering delivery to the FBO are agreed ahead with the general aviation terminal, and ground handling catering follows your slot. Afternoon storms in Goiás can change where the trays are handed over.
Santa Genoveva handles aircraft from light jets to larger types, and the aircraft decides how the galley catering is loaded. A wide-body or high-sill cabin door may need a high loader, while a light jet takes cases by hand up the stair. Airside catering delivery and aircraft provisioning are agreed with your handling agent so the right equipment is 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.
Santa Genoveva is the main airport serving Goiânia, in the state of Goiás, and it handles both scheduled and business traffic. Airport catering for private flights is arranged around the general aviation terminal and your handling agent. Customs and apron access follow Brazilian practice.
Goiânia is a working business aviation hub for Goiás. Aviation catering, inflight catering and in-flight catering support executive jet catering and business aviation catering, while diplomatic flight catering and cabin crew meals serve visiting delegations. Around the apron, airport catering, general aviation, FBO services and ground handling services work together whenever a jet turns up from the farm belt.
Brazil regulates the import of animal and plant products, so fresh food arriving from abroad can be held at inspection. Ordering locally avoids the issue because the food is cooked and packed in Brazil. Customs rules and airside access run through your handling agent at Santa Genoveva.
Average rating from the cabin crew and pilots we cater for.
“For 3 passengers departing from Santa Genoveva International Airport, the agreed menu was roasted chicken and seasonal vegetables; our main consideration was a late menu amendment. The order made inflight catering feel manageable because the catering handover had been considered beforehand. The Galley Girls understood why we wanted the snack boxes readily accessible instead of spread across several different boxes. We left the sandwiches stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“A request for vegetable tartlets and a dessert selection, 12 passengers, and several individual meal preferences: that was our brief for the departure at SBGO. I gave The Galley Girls our storage brief and asked for the fruit plates to arrive in divided catering boxes. We placed the main courses in their planned storage area without first having to reorganise all the catering boxes. The order made in-flight catering feel manageable because the storage requirements had been considered beforehand.”
“Keeping the galley organised at GYN meant planning fresh fruit and breakfast pastries for 4 guests with a revised passenger count in mind. The Galley Girls gave us an update on the desserts before the handover, which helped us organise the cabin checks. Knowing where the breakfast portions were packed meant the crew could begin the relevant checks as soon as the order arrived. I appreciated the emphasis on crew briefing throughout the vip inflight catering arrangements.”
Cost depends on what the menu holds: a child's plate of rice and grilled chicken is simple, while a certified kosher meal sourced for one seat costs more. Private jet catering at SBGO is quoted per menu, so special-meal requests are priced separately and added to your order.
One local product can decide the brief here: pequi, cassava or fresh guariroba. If you want it on the plate, mention it when you order, and we confirm it is available. Last-minute orders are handled with a safer menu if not.
The season sets departure times here: dry months bring clear skies and heat, rainy months bring storms. Customs rules for inflight catering in Brazil restrict imported fresh foods, so we source locally and pack so your galley has nothing to declare.
You can carry your own food, but Brazilian customs can restrict fresh animal and plant products, and your handling agent controls airside access. Food that arrives with us is already cleared and goes straight to the aircraft.
Is catering part of a charter into Goiânia? No: it is ordered and invoiced apart from the aircraft. When the passenger count changes late, we adjust quantities and seat labels so the galley gets a correct set.
Tail, pax and diets — a flight attendant takes it from there, day or night.
