Catering to your aircraft in Santarém.
Santarém runs on river time and heat, and business aviation arrives here for the Amazon and leaves with a galley order filled. We cook and pack for the crew who serve it, with a handover at the FBO on your slot.
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.
Pará is the Amazon on a plate, and a private jet menu for Santarém starts with the river. Tucunaré and tambaqui are the fish people ask for, and a local specialities order usually pairs one of them with farofa and rice. For the cold side, private jet platters carry tapioca, cheese from the region and tropical fruit cut for the cabin, and gourmet inflight meals are plated to be re-plated without a pan.
Private jet food in Santarém is shaped by the point where the Tapajós meets the Amazon. The inflight menu works with cupuaçu and açaí for the breakfast service, Brazil nuts and cashew for private jet snacks, and pato no tucupi only when the galley has a proper oven. Pará local specialities travel well when the sauce stays in its own pot and the fish is packed apart from the garnish.
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.
Santarém sits at 198 ft on the Tapajós, a river port town in Pará where business aviation arrives for the Amazon and leaves with a galley to fill. Private jet catering at SBSN is built from what the river and the forest give: tucunaré, tambaqui, cupuaçu, Brazil nuts. Inflight catering here is cooked, packed and labelled for your aircraft, and in-flight catering for the return leg is ordered the same way. Aviation catering for the crew comes with it, and cabin crew meals are on request.
A business jet catering brief at Santarém usually starts with the tail and the number of passengers. Corporate jet catering here leans on river fish and fruit, with VIP flight catering for owners and charter flight catering for visiting groups. Luxury inflight catering is plated for re-plating, and a private jet chef writes a bespoke menu around the galley you actually have.
An official flight into Pará needs menus approved ahead and ingredients sourced inside Brazil. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering at Santarém all follow the same quiet routine, with no names on the labels.
Dietary requests at Santarém are handled as a procedure, not a label. Manioc flour, fish sauces and nuts turn up in places people do not expect, so allergen free orders are cooked on a separate board and packed in a separate box. Kosher, halal, vegan, gluten free, special meals and kids meals are all possible; tell us the seat numbers and the restriction and the cards follow the trays.
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 SBSN ramp, crew meals are the order nobody wants to forget. Pilot meals and flight crew meals are cooked and boxed separately from the passenger trays, and crew catering can include different meals for pilots. Cockpit meals travel in crew meal boxes that are easy to eat at the controls, on request and invoiced with the rest.
At Santarém, FBO catering is handed over at the aircraft by the FBO or your handling agent. Catering delivery to the FBO is coordinated with ground handling catering at the general aviation terminal, and the handling agent catering is done on your slot. We confirm access and the door before anything leaves the kitchen.
Aircraft type decides how the load goes onto the aircraft at SBSN: the door height, whether a high loader is needed, and what the galley actually holds. Galley catering for a light jet fits in a few boxes carried up the stairs, while a larger cabin means airside catering delivery by truck with a lift. Aircraft provisioning is planned from the tail number, so the galley is never asked to take more than it was built for.
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.
SBSN is a regional gateway on the Tapajós: one runway, a general aviation terminal and an apron where bizjets stand beside turboprops. As a business aviation hub for this part of Pará, airport catering is planned around the aircraft type and your slot, and FBO services and ground handling services are coordinated by your handling agent.
SBSN is no major business aviation hub, which is why the work is precise. Business aviation catering and executive jet catering are cooked for the aircraft that actually lands, inflight catering is plated for re-plating, and cabin crew meals and diplomatic flight catering are cleared and labelled beforehand. In-flight catering and aviation catering follow the same routine, and crew meals are on request, invoiced with the rest.
Brazilian import rules on meat, dairy and fresh produce are strict, and Santarém applies them at the border. Food arriving from abroad can be held, and leftovers from the inbound leg may be sealed or destroyed. For a small business aviation hub like SBSN, sourcing locally keeps traceability clean and avoids the issue at the apron.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at STM, we needed a seafood starter and warm vegetable sides divided into 3 portions suitable for several individual meal preferences. The Galley Girls talked through the quantities of sandwiches with us before confirmation, rather than leaving us to guess the portions. When comparing inflight catering companies, I would look closely at catering handover after this experience. It was useful to see the sauces listed separately when checking how much space the complete order would require.”
“For 12 passengers departing from Santarém - Maestro Wilson Fonseca International Airport, the agreed menu was yoghurt pots and fresh berries; our main consideration was a changing departure schedule. The order made in-flight catering services feel manageable because the meal organisation had been considered beforehand. I needed the sandwiches checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the canapés quantities from several messages during the final departure checks.”
“Small packing details became important at SBSN: our 11 passengers wanted chicken skewers with a couscous salad, and we had a late menu amendment. For our team, the strongest part of their aviation catering was how they handled catering handover. The Galley Girls suggested shallow trays for the side dishes, and that choice worked well with our storage arrangement. Separating the sauces from the first service items helped us avoid opening boxes we did not yet need.”
A return leg ordered from SBSN is billed like any order, on its own line. How much does private jet catering cost here? It moves with the season of the fish, the number of covers, and whether the sauces go apart. Cassava chips cost less than grilled tucunaré, and that is how we explain it.
Lead time here depends on what the aircraft carries, not on the flight length. With an empty cabin out of SBSN, crew meal boxes and fruit are straightforward, while a hot course needs the oven in the galley confirmed first. Last-minute orders are handled either way.
Customs for a delegation at SBSN depends on what is already in the galley. Any animal product or fresh fruit arriving from abroad can be restricted, and a diplomatic flight needs the menu approved beforehand. We source the ingredients inside Brazil and label every container for traceability.
If the slot is tight, the safest answer is to leave the food to us. Your own supplies at SBSN have to clear customs and then be stored somewhere cold, and a short turnaround leaves no time for either. We hand over at the FBO on your slot, ready for the galley.
A charter does not include food, and that holds for every aircraft at SBSN. The size of the galley only decides the menu: cold platters and boxes for small cabins, full hot service for larger ones. You order it separately, and it is invoiced on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
