Catering to your aircraft in São Félix do Xingu.
SNFX handles regional business traffic in the middle of Pará, and the galley on these aircraft is compact. We pack local dishes by seat, with the oven, chilled and sauce-apart items kept separate for your crew.
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 cooking is built on the river and the forest, and a private jet menu from São Félix do Xingu reflects it: tucupi, jambu, pirarucu and tambaqui from the Xingu basin, cupuaçu and açaí for dessert, and Brazil nuts for the snack basket. These local specialities travel well when they are packed for the galley, with sauces apart and fish served chilled or finished in the oven. The inflight menu keeps river fish and Pará beef at the centre, with private jet food that suits a short regional sector.
Cattle country sets the tone here, so a private jet menu at São Félix do Xingu starts with grilled Pará beef and farofa, then moves to river fish such as tambaqui and filhote. Local specialities like tucupi, jambu and cupuaçu give the inflight menu a regional edge without needing a full kitchen on board. We pack private jet food by guest and by seat, so the crew can re-plate in the galley without cooking in Pará.
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.
A 656-foot strip in the middle of Pará cattle and cocoa country, São Félix do Xingu sees small turboprops and light jets rather than long-haul traffic, and private jet catering here is planned around that. Menus are packed to suit a compact galley and handed over at the aircraft through your handling agent. The same kitchen standards apply to inflight catering, in-flight catering and aviation catering at SNFX, and to business aviation catering and executive jet catering for operators coming in from Belém or Brasília. Diplomatic flight catering and cabin crew meals are quoted the same way as any other order.
Executives flying into São Félix do Xingu tend to travel light and eat well. Business jet catering, corporate jet catering and charter flight catering are built around a bespoke menu from our private jet chef, with VIP flight catering and luxury inflight catering kept simple for a short cabin.
When an official aircraft lands at SNFX, the first question is protocol, not the menu. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are packed by named staff, labelled by seat and handed over without fuss.
At São Félix do Xingu the allergen question is practical: Pará cooking leans on fish, Brazil nuts and cassava, and farofa or tucupi sauces can hide fish or crustacean stock. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are handled as a separate preparation with its own board and seat-numbered label, not a promise on the menu. Tell us the restriction with the order and the dish is rebuilt around it.
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 a stop at SNFX, crew meals are something you ask for when you place the order, and they appear on the invoice like every other line. Flight crew meals and pilot meals suit a short stop on the apron, while crew catering can be packed as cockpit meals that eat one-handed. Crew meal boxes are labelled CREW, and different meals for pilots can be requested so captain and first officer never share a dish. Cabin crew meals are quoted the same way.
On this field the FBO and the handling agent are the point of contact. FBO catering, catering delivery to the FBO and ground handling catering are arranged around your slot, and the general aviation terminal is the usual meeting point for handling agent catering.
SNFX is a regional strip, so most arrivals are turboprops and light or midsize jets that load by hand through a small door. For anything larger, we flag high loader needs with your handling agent in advance. Galley catering is sized to the aircraft: the type decides how much fits, what goes in the oven and what stays chilled. Airside catering delivery and aircraft provisioning are coordinated with the FBO so the order reaches the aircraft as one load.
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.
SXX is a quiet airfield in the Xingu basin, used mainly by small aircraft and operators serving local estates, a textbook example of general aviation in the Pará interior. Airport catering and FBO services are simple here, and ground handling services are arranged with your agent.
General aviation at São Félix do Xingu is small and steady: ranch owners, contractors and occasional delegations. Inflight catering and in-flight catering are scaled to light jets, while aviation catering and business aviation catering cover the crew. Executive jet catering, diplomatic flight catering and cabin crew meals are available on request, and SNFX works as a business aviation hub for the Xingu region.
Food brought into Brazil is subject to import checks on animal and plant products, which matters for any general aviation arrival at SNFX. Local catering avoids most of that, and we give your handling agent a clear ingredient list so inspection stays simple.
Average rating from the cabin crew and pilots we cater for.
“An order of a seafood starter and warm vegetable sides for 12 people at SNFX had to be organised around several individual meal preferences. I asked The Galley Girls for the canapés in sealed meal containers, with garnishes supplied separately for plating on board. Keeping the side dishes aside until service helped preserve the presentation while we dealt with the boarding tasks. The order made private jet food feel manageable because the galley preparation had been considered beforehand.”
“Keeping the galley organised at SXX meant planning grilled salmon with a lemon dressing for 7 guests with a short ground stop in mind. The confirmation from The Galley Girls showed the sauces clearly enough for us to check the planned service quantities. I would discuss private jet meals with them again, especially when storage requirements needs careful coordination. The quantities of starters matched our service plan, leaving us comfortable with the order before the final briefing.”
“Service planning came first at São Félix do Xingu Airport, with 3 passengers choosing vegetable tartlets and a dessert selection and several individual meal preferences influencing our preparation. The order made private jet menu feel manageable because the cabin service sequence had been considered beforehand. I wanted clear identification on the main courses; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the fruit plates at a glance instead of lifting lids just to establish what belonged to each service.”
How much does private jet catering cost on a return from São Félix do Xingu? That is set by seats, dishes and diets, and you receive a quote with each line before you confirm.
Lead time for a ferry flight is as simple as it gets: crew meals, a few drinks and nothing to cook. Send the slot and the type and we confirm; last-minute orders are handled at SNFX.
Brazilian rules on animal and plant products apply, and on a delegation flight the protocol office usually clears the menu first. We keep a traceable record of the kitchen and label every item, which helps at customs. Diplomatic flight catering follows the same documentation.
Bringing food is possible, though on a tight departure slot it is simpler to have the order delivered at the aircraft. Local Pará produce also avoids import questions that outside food can raise.
A charter into Pará does not include meals; they are quoted and invoiced as their own order. The size of the galley on your aircraft sets what we can pack, from a snack basket to a full hot service.
Tail, pax and diets — a flight attendant takes it from there, day or night.
