Catering to your aircraft in São Roque.
SBJH is a small, high-elevation field where business jets turn around without much fuss. Tell us the tail and the slot and the order is packed for your galley, by former VIP flight attendants who know what a drawer can hold.
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.
Brazilian food travels well in a galley if you choose it with the drawer in mind. For a private jet menu out of São Roque and the São Paulo region, start with pão de queijo, which re-plates warm from the oven and keeps its shape, and coxinha, a compact finger option that works with one hand. An inflight menu can carry moqueca with the rice packed apart, or picanha sliced thin and served rare-to-medium with farofa on the side. Private jet food from here also means tropical fruit, cut and chilled: mango, papaya, pitanga when in season. Local specialities need a note on service, so each dish arrives with how it finishes: oven, sauce apart, chilled, or re-plate cold. Private jet platters of cheese from Minas, cured meats and fruit hold for a long leg. Gourmet inflight meals can follow the same logic, with a regional main and a lighter side. Private jet snacks can be brigadeiro or castanha-based bars, wrapped for a jumpseat. Everything on the São Paulo list is written around the galley you tell us about.
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.
At 2,547 feet in the hills of São Roque, Catarina Executive is the business aviation field that São Paulo traffic uses for its own quiet turnarounds. Private jet catering here is built around the galley of the type on the ramp, with dishes cooked, packed and labelled by former VIP flight attendants. Inflight catering, in-flight catering and aviation catering all come down to one brief: tail, slot, headcount. Executive jet catering for the cabin, cabin crew meals for the back of the aircraft, business aviation catering for the flight department.
For corporate flights out of São Roque, business jet catering starts from the type: a light jet with one oven needs different dishes from a midsize with a full galley. We build a bespoke menu around corporate jet catering for the group, VIP flight catering for the principal, and charter flight catering for the operator. A private jet chef writes luxury inflight catering the way a flight attendant would serve it.
A state visit aircraft arriving at São Roque needs discretion first and flavour second. Our government flight catering is written with your protocol office, head of state flight catering stays with a named team, and VIP aviation catering keeps allergen and ingredient records. State visit aircraft catering is delivered to the aircraft through your handling agent.
Special meals at São Roque are written around Brazilian kitchens, where wheat flour, cassava starch, milk and shellfish turn up in places you would not expect: the farofa, the fish stock, the stew thickener. Kosher and halal orders are cooked and sealed apart, vegan and gluten free dishes get their own board, and allergen free meals are packed in a separate box labelled by seat. Kids meals follow the same line. Tell us the restriction and the guest, and we write the plan before anything is cooked.
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 Catarina Executive, crew meals are a separate line on the order: asked for, cooked, invoiced. Flight crew meals for the São Roque rotation can be a hot dish in a sealed tray or a cold plate that eats well from a lap. Pilot meals are built to be eaten in a cockpit, crew catering is labelled CREW, and cockpit meals sit in their own box. Crew meal boxes can hold different meals for pilots, as the operator requires, and cabin crew meals follow suit.
At São Roque, we deliver to the FBO or directly to the aircraft with your handling agent. FBO catering is arranged around the general aviation terminal's access, ground handling catering follows your agent's airside procedure, and catering delivery to the FBO is confirmed with the slot. Handling agent catering keeps one name on the phone.
For a larger aircraft at SBJH, galley catering depends on the door and the height of the sill. Airside catering delivery is arranged with your handling agent according to the type, and aircraft provisioning is planned around the carts, the ovens and the drawer layout of the galley you describe. Tell us the type and any high loader requirement, and we pack in units that match the door.
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.
São Paulo Catarina Executive is a business aviation airport in São Roque, in the state of São Paulo, at 2,547 feet. Airport catering here serves general aviation traffic: private jets, turboprops and executive helicopters. FBO services and ground handling services are provided at the field.
As a business aviation hub for São Paulo, SBJH sees private jet catering orders for corporate and charter traffic. Inflight catering, in-flight catering and aviation catering are written around the aircraft on the ramp. Business aviation catering for operators, executive jet catering for principals, diplomatic flight catering for delegations, and cabin crew meals for the rotation.
Brazil applies strict agricultural controls on food entering the country, particularly animal products and fresh produce. For an order at SBJH, that means local ingredients clear without difficulty, while imported items may need declaring. Tell us your inbound route and we plan around it.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at SBJH, we needed a cold lunch with cheese and fruit divided into 4 portions suitable for a short ground stop. With airport catering, careful attention to final order confirmation matters as much to our crew as the menu itself. The Galley Girls kept the desserts separate from the finishing elements, which gave us control over the final presentation. Keeping the salads aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“The 7 passenger portions of yoghurt pots and fresh berries were the easy part; managing a short ground stop at JHF took more planning. My main takeaway from this inflight catering order was the practical approach to portion planning. The Galley Girls gave us an update on the main courses before the handover, which helped us organise the cabin checks. Knowing where the desserts were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Breakfast was already sorted; at São Paulo Catarina Executive Airport, the next request was vegetable tartlets and a dessert selection for 6 guests, with a tight boarding window to work around. I needed the sauces checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The snack boxes remained as originally requested, which was reassuring when we checked the latest version with operations. For our team, the strongest part of their in-flight catering was how they handled galley preparation.”
It depends on three things: the headcount, what the guests eat and what customs allows into the galley. Brazil restricts many animal and plant products arriving from abroad, so local ingredients keep the bill lower. A queijo minas platter, a cut fruit plate and a regional hot dish make a sensible baseline for a business flight out of SBJH.
A return order from SBJH is simple because the aircraft is already known. Lead time here is a planning question: the more you share about the way back, such as passengers, dietary changes and who is flying, the easier it is to set. Last-minute orders are handled by phone or email, 24/7.
Customs applies even with an empty cabin. Food carried into Brazil from abroad falls under the same agricultural rules, and leftovers after landing can be held or removed. A short repositioning leg is easier to cater locally: we supply crew meals and a small cold box after arrival, so nothing crosses the border.
A delegation flight into SBJH can bring food, but tell your handling agent first. Brazilian customs may inspect what is on board, and protocol staff often want the menu in writing. Our diplomatic flight catering is handled with discretion: named contacts, seat numbers only on the labels, a clean paper trail. Can you bring food from abroad? Yes, if declared.
No. Catering is not part of the charter: you order it separately and it is invoiced separately. If your slot at São Roque is tight, say so and we shape the order around it, with fewer hot dishes, clear labelling by seat and handover at the FBO or to your handling agent. Phone or email, day or night.
Tail, pax and diets — a flight attendant takes it from there, day or night.
