Catering to your aircraft in Guarujá.
SBST is a naval air base at 13 feet above the São Paulo coast, and business jets arrive here for beach weekends and short hops from the city. We cook and pack for your galley and hand the order over at the aircraft through the FBO or your handling agent.
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.
Guarujá sits in the state of São Paulo, and the local table follows the Santos coast: fish, shrimp and manioc rather than the churrasco of the interior. A private jet menu built for SBST leans on what the coast supplies, and an inflight menu here is mostly cold plates that hold in humid air. Private jet food from this region travels well when the sauce stays apart and the herbs go on at the last moment. We list local specialities as they actually move in a galley: what is served chilled, what needs the oven, what is carved per passenger. Private jet platters of seafood and tropical fruit suit the beach-weekend crowd, gourmet inflight meals take a moqueca or a grilled fish, and private jet snacks lean on pão de queijo and coxinha. All of it is ordered for São Paulo departures and arrivals through the same process.
For a flight into Guarujá, the private jet menu starts from the Santos Basin: shrimp, white fish, hearts of palm, cassava and tropical fruit. Local specialities in the São Paulo region, such as moqueca, vatapá and pão de queijo, are adapted so they hold on a short sector and finish in a small galley. Our inflight menu for SBST keeps the sauce in its own pot and the fruit cut to order, and private jet food from the coast is plated cold when the cabin is warm. Private jet platters carry the grilled seafood, gourmet inflight meals cover the hot mains, and private jet snacks cover the quick bite between legs. São Paulo is the reference for every item.
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.
Most flights into SBST are short hops from São Paulo or longer legs ending on the Atlantic coast, so private jet catering is mostly about what stays good in coastal heat. In-flight catering is packed for your galley and passed over through the FBO or your handling agent on the apron. We also cover diplomatic flight catering and business aviation catering for official movements, with cabin crew meals ordered alongside; executive jet catering and wider aviation catering follow the same process.
Business jet catering at Guarujá is mostly corporate jet catering for short coastal flights and weekend trips from São Paulo. VIP flight catering and charter flight catering follow the same brief: who flies, how many, what the galley can do. Luxury inflight catering on this coast means seafood and fruit that hold, and a private jet chef writes a bespoke menu around the aircraft.
Official movements into Guarujá mean a military field and a strict gate. Government flight catering is prepared with traceability, head of state flight catering with a named team, and VIP aviation catering and state visit aircraft catering with the same discretion, delivered where the base allows.
Special meals at Guarujá are handled as a procedure adapted to the coast: shellfish and fish sauces are the hidden allergen risk here, and dendê, fish stock and shrimp paste show up in dishes that look vegetarian. Kosher and halal orders are sealed and labeled by seat number, vegan and gluten free dishes avoid cassava flour cross-contact where it matters, allergen free requests are cooked and packed separately, and kids meals are built to eat in a seat on a short leg.
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 request, we pack crew meals for the turn at SBST, kept apart from guest food. Flight crew meals and pilot meals are chosen for a quick bite on the apron, crew catering is its own line on the invoice, cockpit meals are sealed for the captain and first officer, and crew meal boxes can hold different meals for pilots if policy demands it.
FBO catering at Guarujá is handed over at the aircraft, and as SBST is a military field, the handover goes through your handling agent. Catering delivery to the FBO or the general aviation terminal follows the gate rules, with ground handling catering and handling agent catering arranged together.
SBST is a naval air base, so access to the apron follows its own rules and your handling agent confirms the gate. Galley catering for a large cabin aircraft depends on the type: door height, whether a high loader is needed, and what the galley itself can hold. We plan airside catering delivery and aircraft provisioning around that, and a light jet is loaded by hand while a long-range aircraft may need equipment brought in.
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.
SBST/SSZ is a coastal naval air base serving Guarujá and the Santos area. General aviation traffic uses it for weekend and leisure flights, and airport catering is arranged through the same FBO and handling agent process as at any airport.
SBST is a business aviation hub for the São Paulo coast when the weather and the calendar line up. Inflight catering and in-flight catering are built per tail, aviation catering follows the season, business aviation catering covers corporate groups, executive jet catering suits smaller cabins, diplomatic flight catering is handled with protocol, and cabin crew meals are on request.
Brazil controls food imports by air, so fresh produce, meat and dairy brought from abroad can be refused. FBO services and ground handling services at SBST confirm the clearance for the slot, and local catering keeps the galley compliant.
Average rating from the cabin crew and pilots we cater for.
“A request for a breakfast basket with individual preserves, 4 passengers, and different crew meal preferences: that was our brief for the departure at Santos Nero Moura Air Base / Guarujá Airport. The Galley Girls gave us an update on the snack boxes before the handover, which helped us organise the cabin checks. We could account for the side dishes before passing the boxes to the cabin team, without a lengthy unpacking exercise. My search for "private jet catering near me" led to a practical conversation about packing arrangement.”
“Keeping the galley organised at SBST meant planning a cold lunch with cheese and fruit for 4 guests with a late menu amendment in mind. We discussed the dimensions before confirming; The Galley Girls grouped the sandwiches into shallow trays that were easy to handle. I would discuss private jet catering menu with them again, especially when final order confirmation needs careful coordination. Separating the breakfast portions from the first service items helped us avoid opening boxes we did not yet need.”
“An order of prawn salad and small fruit plates for 12 people at SSZ had to be organised around different crew meal preferences. This experience of private aviation catering gave us a useful reference for managing crew briefing on another departure. I wanted clear identification on the canapés; The Galley Girls made the packing arrangement easy to compare with the order. The sauces were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
Ask about the turnaround first. A long ground time lets us build a full service with sauces apart and a re-plate; a short one points to chilled platters. Prices follow that menu, with seafood and out-of-season fruit as the main swing.
Galley size sets the lead time. A light jet at SBST often needs only chilled platters and snacks, easy to arrange; a bigger aircraft with hot mains needs a fuller plan. Last-minute orders are handled in both cases.
Night departures from this naval base need the access confirmed in advance. On customs, Brazil is strict about animal products and fresh produce arriving by air, so ordering here keeps the galley compliant.
You can, but imported meat, dairy and fresh fruit may be stopped by Brazilian customs, and a long leg with two services is exactly where a failed item leaves a gap. Ordering through us gives you a plan for both services and avoids the surprise.
Catering stays outside the charter. If a guest needs kosher, halal or no allergens, that request is added to the catering order, prepared apart and billed like everything else on it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
