Catering to your aircraft in Teresina.
At Senador Petrônio Portela the sun on the apron is the first thing the crew notice. Our work is the plate that reaches the galley still tasting right, from carne de sol to cashew fruit.
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.
Piauí's table is built on the sertão: carne de sol, capote (guinea fowl) and goat, with fish from the Parnaíba river and a regional cooking style that favours long, slow flavour over fuss. For a private jet menu out of Teresina, these are the local specialities worth naming, and each travels differently in a galley. Carne de sol keeps well and finishes in the oven, and capote is better when the sauce is packed apart. Cajuína, the clear cashew drink Piauí is known for, is a natural bottle for the cabin. Private jet food from here can also be a clean fruit plate built on cashew, caju and regional tropical fruit.
Think of the inflight menu at Teresina as sertão food made galley-safe. Local specialities such as carne de sol with manioc, capote, and paçoca-style snacks are well suited to a private jet menu. We pack private jet platters for the cold side and gourmet inflight meals for the hot side, plus private jet snacks for the legs in between. Whatever the Piauí-inspired dish, we tell you how it finishes in your galley: oven, sauce apart, chilled, or re-plated cold.
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.
Teresina sits in the sertão heat of Piauí, and a galley on the ground at SBTE needs food that survives dry afternoons on the apron. Our private jet catering for Senador Petrônio Portela is written by former VIP flight attendants: Piauí dishes and clean cold plates packed for the galley you actually have. We cover inflight catering for business jets, and the same in-flight catering rules apply to every tail we serve. Aviation catering here also means crew-side food, so cabin crew meals can be added to the same order.
For a business jet catering brief at Teresina, we start with the type, the passengers and the galley. Corporate jet catering here often means a short northeastern run with a hot dish and cold plates, and VIP flight catering, charter flight catering and luxury inflight catering all use the same preparation. A private jet chef writes a bespoke menu around Piauí products when the client wants it.
Government flight catering at SBTE runs through protocol, not the kitchen. Head of state flight catering, VIP aviation catering and state visit aircraft catering are cleared first, then cooked by a named team, with discretion and traceability throughout.
Special meals at Teresina follow a procedure, not a label. The regional kitchen leans on manioc, cured meats, goat and cashew, so allergens hide in farofa, in cashew-based sauces and in shared frying oil. Kosher, halal, vegan, gluten free and allergen free plates are cooked and packed separately for SBTE, kids meals are portioned for small hands, and every special meal is marked by seat with its restriction 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.
Crew meals at SBTE are on request and invoiced like the rest of the order. Flight crew meals can be packed for a long wait on the ground, pilot meals eaten one-handed, and crew catering for a full rotation. Cockpit meals are boxed apart, crew meal boxes carry seat or role marks, and different meals for pilots are available when policy asks. Cabin crew meals can be added to the same order.
FBO catering at SBTE is handed over at the aircraft by your handling agent. Catering delivery to the FBO is arranged before the slot, with ground handling catering matched to the general aviation terminal and handling agent catering following the airside rules.
Galley catering for a large cabin at SBTE depends on the aircraft: door height, whether a high loader is needed, and the galley fitted. Airside catering delivery is coordinated with your handling agent so the carts reach the door and the aircraft provisioning matches what the galley can really store and heat.
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.
Teresina's airport is the gateway to Piauí. General aviation uses the terminal and the apron alongside scheduled traffic, and airport catering follows the aircraft wherever it is parked.
Business aviation catering at SBTE is shaped by heat, afternoon storms and a quiet GA flow. Inflight catering and in-flight catering reflect the galley, aviation catering follows the aircraft, executive jet catering suits corporate visits, and diplomatic flight catering follows protocol. Cabin crew meals are ordered with the rest. FBO services and ground handling services frame the handover, and Teresina remains a modest business aviation hub.
For international legs from Teresina, Brazilian customs and agricultural rules shape what goes on the menu. We label cured meats, dairy and fruit and pass the paperwork to the handling agent before the handover.
Average rating from the cabin crew and pilots we cater for.
“For 4 passengers departing from THE, the agreed menu was roasted chicken and seasonal vegetables; our main consideration was a family lunch request. The order made private jet catering menu feel manageable because the storage requirements had been considered beforehand. Instead of asking us to improvise, The Galley Girls explained how the salads could be arranged during service. It made a difference to have the side dishes ready without cluttering the galley work area during preparation.”
“Several practical details needed attention at Senador Petrônio Portela Airport, with beef fillet with roasted potatoes requested for 2 guests and a short ground stop to accommodate. The Galley Girls suggested separate meal boxes 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. For private aviation catering, that attention to cabin service sequence made the order noticeably easier to manage.”
“Getting mushroom risotto and a green salad ready for 2 guests at SBTE required an order that accounted for a tight boarding window. The canapés supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the main courses without searching through every box, a small detail that mattered during the final cabin checks. For business jet catering, that attention to packing arrangement made the order noticeably easier to manage.”
Think in terms of ingredients: river fish, guinea fowl and goat cost more than rice, beans and manioc. For SBTE we price what you pick, add crew meals if you ask for them, and invoice the order as a whole.
When storms or heat push a departure at Teresina, the order shifts with it. We keep the menu and the delivery point and move the handover to the new slot. Late changes and last-minute requests are handled.
The handling agent decides how food reaches the aircraft at Teresina. Domestic flights are simple, while international legs bring Brazilian import rules for meat, dairy and fresh produce into play. We pack accordingly.
Yes, you may, subject to Brazilian rules on food, but a last-minute passenger count is where we help most. We repack the order for the new headcount and keep dietary labels correct.
No. A private jet charter into Senador Petrônio Portela covers the aircraft and crew, not the galley: food is ordered separately and invoiced on its own line. Crew duty time and long waits on the apron are what usually prompt a crew meals request, and that goes on the same order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
