Catering to your aircraft in Santa Maria.
A plateau airport in central Rio Grande do Sul, SBSM sees light and midsize jets in cool winters and hot summers. We pack by crew, for crew, with each tray marked for the galley you actually have.
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 gaucho country, and the private jet menu for Santa Maria starts with the grill. Beef cuts such as picanha and fraldinha are seasoned with coarse salt, cooked off site and sliced for plating, so the cabin gets the churrasco character without a flame on board. Private jet food from the region also includes arroz carreteiro, a rice and dried beef dish that reheats well in a galley oven, and pão de queijo for snacks.
For the inflight menu, local specialities travel in pieces: the meat sliced and chilled, the farofa and vinaigrette in their own pots, the rice kept separate. Private jet platters in Rio Grande do Sul often pair cured meats and regional cheeses with fruit, and gourmet inflight meals can end with doce de leite or cuca, the German-influenced cake common in the south. Private jet snacks include cheese bread, roasted peanuts and fruit. Chimarrão supplies for the crew can be added to the order on request, billed like the rest.
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 Maria sits on the central plateau of Rio Grande do Sul, a university and military town whose airport sees agribusiness executives and visiting delegations rather than resort traffic. Private jet catering at SBSM is built around what the gaucho kitchen does well: grilled beef, sweet corn, cheese breads and a thermos of chimarrão for the cockpit. Inflight catering and in-flight catering for the cabin are packed for the galley you actually have, and aviation catering for the crew is ordered with the same tail and slot. For business aviation catering or executive jet catering, tell us the aircraft type; diplomatic flight catering and cabin crew meals are handled the same way, by phone or email, 24/7.
Corporate jet catering for Santa Maria often means a short sector with one meal. Our private jet chef builds a bespoke menu for business jet catering, VIP flight catering or charter flight catering, and luxury inflight catering can be a clean cold lunch or a hot churrasco plate finished in the galley oven.
For official parties through SBSM, government flight catering means no names on labels and a menu agreed in advance. Head of state flight catering, VIP aviation catering and state visit aircraft catering are delivered plane-side by the same team, whatever the size.
In a beef-centred kitchen like Rio Grande do Sul's, allergens hide in farofa, in sauces thickened with flour and in cheese breads. Kosher, halal, vegan, gluten free and allergen free meals, special meals and kids meals for Santa Maria are cooked on a separate board, boxed separately and marked by seat number, with the restriction card 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.
At SBSM the crew eats between legs, so crew catering is built to be eaten fast. Crew meals and flight crew meals come as sealed crew meal boxes; pilot meals and cockpit meals are separate boxes, with different meals for pilots when needed, and cabin crew meals marked for the cabin. Ordered on request, billed with the order.
Ground handling catering at SBSM goes through the FBO: we coordinate with your handling agent, hand over at the general aviation terminal and confirm. FBO catering and catering delivery to the FBO follow your tail and slot, with handling agent catering marked by leg.
Santa Maria sees mostly light and midsize business jets, and the aircraft type decides how we load. For a larger cabin we plan galley catering around the door height and the aircraft's own trolleys, and coordinate airside catering delivery with your handling agent so aircraft provisioning is done at the stairs without carrying trays across the apron twice.
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 Maria Airport (SBSM / RIA) serves the university city in the heart of Rio Grande do Sul. Airport catering here supports general aviation, FBO services and ground handling services for corporate and official flights across the state.
Business aviation at Santa Maria is driven by agribusiness and institutional visits, so inflight catering and in-flight catering lean towards hearty plates. Aviation catering for a business aviation hub of this size is simple: executive jet catering, business aviation catering, diplomatic flight catering and cabin crew meals all follow the aircraft type and the slot.
Brazilian customs and sanitary rules limit what food can be carried in from abroad, especially animal products. At SBSM we shop in Rio Grande do Sul, so the aircraft does not carry food across the border, and your handling agent can confirm what applies.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating chicken skewers with a couscous salad for 11 passengers at RIA, I needed an arrangement that considered a tight boarding window. Our brief for private aviation catering was met with a sensible plan for meal organisation. The snack boxes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The canapés were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“With several individual meal preferences to consider at Santa Maria Airport, we needed a practical way to serve avocado toast components and breakfast fruit to 10 passengers. With business jet catering, careful attention to storage requirements matters as much to our crew as the menu itself. We changed the quantities of main courses, and The Galley Girls reflected the request in the final packing list. The note about the fruit plates was easy to spot, and we could brief the rest of the team quickly.”
“I wanted yoghurt pots and fresh berries for 7 guests at SBSM, packed sensibly for a cabin team dealing with several individual meal preferences. The main courses came from The Galley Girls in compact food boxes, with a packing list that matched the contents. We placed the sandwiches in their planned storage area without first having to reorganise all the catering boxes. For our team, the strongest part of their business aviation catering was how they handled packing arrangement.”
Customs shapes the bill at SBSM because food arriving from abroad can be held or discarded, so we price from what is bought in Rio Grande do Sul: beef, rice, cheese bread, fruit. Imported luxury items add handling and cost more. Send the aircraft type, the slot and the number on board and we quote from there.
A second set for the way back is ordered with the first, on the same tail and slot, and we mark it RETURN and keep it chilled for the aircraft. If the plan moves, last-minute orders are handled, and you reach us by phone or email 24/7.
On an empty leg, customs at SBSM rarely touches catering; it bites when food has flown in from abroad. For a repositioning flight with an empty cabin, start fresh here: crew meals ordered for the day and handed over at the aircraft.
Your handling agent and customs decide what a delegation's own provisions may keep on board. The simpler route is a menu cooked locally and cleared by protocol before anything is prepared, then delivered plane-side at SBSM.
Is catering part of a charter? No: the charter covers the aircraft, and food is ordered and invoiced separately. The slot still matters at Santa Maria, since a long ground time leaves room to re-plate and load calmly, while a tight one means every tray arrives labelled and ready for the drawer.
Tail, pax and diets — a flight attendant takes it from there, day or night.
