Chapecó, Brazil · SBCH / XAP

Private jet catering at Serafin Enoss Bertaso Airport (SBCH / XAP), Chapecó

Catering to your aircraft in Chapecó.

Chapecó's airport works to the rhythm of agribusiness: early rotations, light and midsize jets, and cabins that fly out with a few guests and a crew of two. At SBCH we cook for the galley you have and hand over at the FBO, so crew meals and guest trays are ready at the aircraft.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin 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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Regional dishes of Chapecó for jet catering at XAP

Santa Catarina is pork, sausage and cheese country, and western Chapecó is the heart of it: the town's economy runs on poultry and pig farming, so a private jet menu written here leans on what the region does best. Linguiça colonial, smoked loin, cuca and fresh cheeses from the Oeste Catarinense are local specialities that travel well when packed for a galley.

For a private jet menu in Santa Catarina, we think in service, not in recipes. Pastel de carne and Italian-style polenta with ragu are hot dishes that need the oven; cheese boards and cured meats ride chilled. These private jet platters become gourmet inflight meals on a flight from Chapecó, and private jet snacks such as pão de queijo and fruit fill the gaps. The inflight menu changes with the harvest: in winter, pinhão (araucaria pine nuts) appears; in summer, citrus and berries. Private jet food at SBCH stays regional, local specialities first.

Open the menu Download the menuPDF

Local specialities from Santa Catarina: cheese, cured pork and cuca for a private jet menu at Chapecó

01Linguiça colonial with polentaOven; polenta re-plated, mustard Sauce apart

02Pastel de carneOven; crisp pastry, dipping sauce Sauce apart

03Cuca with seasonal fruitChilled slices, Re-plate cold

04Colonial cheese and salami boardChilled; cut per seat before packing

05Pinhão soup (winter)Oven; cream finished in the galley

06Pão de queijoOven; snack basket for the cabin

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · ChapecóSerafin Enoss Bertaso Airport · SBCH

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Serafin Enoss Bertaso Airport (SBCH)

Chapecó's airport stands at 2,154 ft on the western Santa Catarina plateau, in a town built around agribusiness, and that shapes what arrives on a business jet here. Private jet catering at SBCH means pork, cheese and river-valley produce cooked and packed for the galley you actually have. Inflight catering for the cabin and cabin crew meals for the flight deck travel in the same order, as aviation catering handed over at the FBO. Business aviation catering for executive jet catering and diplomatic flight catering requests follows the same route through your handling agent.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet on the apron at SBCH, Chapecó, ready for FBO catering handover

Business aviationOur core

Business aviation catering at Serafin Enoss Bertaso Airport (XAP)

A typical business jet brief at Chapecó is a small party of plant directors or agribusiness buyers flying a midsize cabin with a compact galley. Business jet catering and corporate jet catering here favour a clean hot course and a cheese board. VIP flight catering and charter flight catering are written the same way, with luxury inflight catering touches such as plated pork loin, a private jet chef who adjusts to the galley, and a bespoke menu for each trip.

Government flight catering tray prepared for a head of state aircraft at Chapecó, SBCH

State & royalDiscretion, protocol

Government flight catering and aviation catering at Serafin Enoss Bertaso Airport (SBCH)

When a ministerial party or a visiting delegation lands at Chapecó, government flight catering is arranged through the protocol side, not the kitchen. Head of state flight catering and VIP aviation catering are traceable from packing to handover, and state visit aircraft catering is delivered quietly to the aircraft.

Private jet platters and gourmet meals: jet catering in *Chapecó* (XAP)Or write your own, we cook it

Chilled private jet platters of colonial cheese and cured meats for flights from Chapecó (XAP)

Cold galley

No oven · served in four minutes

Colonial cheese and cured meat board (private jet platters)Chilled

Heart of palm and tomato saladChilled

Cuca with berries and creamRe-plate cold

Fruit and nut mix (private jet snacks)Chilled

Hot gourmet inflight meals of pork loin and polenta packed for a galley at SBCH, Santa Catarina

Hot service

One oven · re-plated in twelve minutes

Roast pork loin with polenta (gourmet inflight meals)Oven

Linguiça with braised cabbageSauce apart

Pastel de carneOven

Pão de queijo (private jet snacks)Oven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Kosher, halal, vegan and gluten free in-flight catering at Serafin Enoss Bertaso Airport (XAP)

Special meals at Chapecó are a procedure built around the local kitchen: wheat flour and cheese sit inside most regional pastries, and pork fat is common in colonial cooking, so allergen free, gluten free and vegan requests are cooked on a separate board and packed in a separate box. Kosher and halal meals are agreed in advance and travel sealed. Kids meals and other special meals are marked by seat number, not by name.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals & pilot meals at Serafin Enoss Bertaso Airport

For a crew turning around at Chapecó, crew meals are a separate line, ordered on request and billed with the rest. Flight crew meals travel in labelled boxes, and pilot meals are two different dishes when the operator's policy asks for it. Crew catering is a simple box; cockpit meals are packed for the jumpseat. Crew meal boxes and different meals for pilots are named in the order.

Meal passSBCH

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passSBCH

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Serafin Enoss Bertaso Airport terminal and apron, Chapecó, Santa Catarina, Brazil

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering and handling agent delivery at Serafin Enoss Bertaso Airport

At Chapecó, catering delivery to the FBO goes through your handling agent, who meets the aircraft at the general aviation terminal. FBO catering and ground handling catering are one order, and handling agent catering is confirmed against the aircraft type before packing.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader and aircraft provisioning: aviation catering at Serafin Enoss Bertaso Airport

SBCH is a regional airport, and most business jets here are light and midsize types with a low cabin door, so galley catering usually goes up by hand rather than by lift. If your aircraft needs a high loader, say so when you order and your handling agent will arrange airside catering delivery to the door. We pack for the galley of your type, and aircraft provisioning is confirmed against the tail before the trays are sealed.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportSBCH / XAP

Aviation catering and business aviation at Serafin Enoss Bertaso Airport (XAP)

Serafin Enoss Bertaso Airport serves Chapecó and the Oeste Catarinense, the western part of Santa Catarina. Airport catering here is shaped by a regional economy built on food processing, and the field stands at 2,154 ft. General aviation traffic includes business visitors to the agribusiness sector.

Business aviation

SBCH is a small business aviation hub with seasonal peaks around harvest and trade events. Inflight catering and in-flight catering for those flights are written for light and midsize cabins. Aviation catering and business aviation catering are ordered with the tail, executive jet catering uses the same route, and cabin crew meals and diplomatic flight catering are available on request. General aviation, FBO services and ground handling services are the same here as at any airport.

Customs & food import

Brazil regulates the entry of animal and plant products, so food loaded at Chapecó for an international leg should be sealed and sized to be eaten on board. Unused meat, cheese and fruit are usually treated as waste on arrival. Your handling agent can confirm what the destination expects.

ReviewsFrom the crews we cater for

4.7 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★☆BUSINESS JET

“Breakfast was already sorted; at XAP, the next request was a light pasta dish with grilled vegetables for 11 guests, with a late menu amendment to work around. The Galley Girls confirmed the handover contact and identified the side dishes, making the catering delivery easier for our team to track. The breakfast portions went straight to the right colleague instead of circulating between several people during the turnaround. The order made private jet meals feel manageable because the meal organisation had been considered beforehand.”

Jun R. | VIP flight attendant

Global 6000

★★★★★LARGE CABIN

“Between cabin checks at Serafin Enoss Bertaso Airport, I coordinated vegetable tartlets and a dessert selection for 8 guests and explained our concerns about an evening cabin service. The side dishes came from The Galley Girls in shallow trays, with a packing list that matched the contents. The snack boxes were easy to locate, leaving the crew free to focus on the remaining cabin preparation. The meal organisation stood out more than any sales pitch about private jet menu.”

Chen I. | Chief cabin officer — private jet

Falcon 8X

★★★★★LIGHT JET

“The 4 passenger portions of herb chicken with a quinoa salad were the easy part; managing limited fridge space at SBCH took more planning. I wanted clear identification on the sandwiches; The Galley Girls made the packing arrangement easy to compare with the order. I want a private jet chef to understand galley preparation, and this order gave us a useful starting point. The sauces were also listed clearly, which made it easier to pass instructions between crew members during preparation.”

Louise R. | VIP flight attendant

Citation CJ4

Asked before every SBCH slotAsked by crews

How much does private jet catering cost at Chapecó (SBCH) for a midsize jet?+

We price from the aircraft. At SBCH a cabin with an oven can run roast pork and sauces Sauce apart, while a cold galley stays on platters and fruit. How much does private jet catering cost? It is quoted per menu, with the headcount and the type on the page.

What is the lead time for a night departure or early slot at SBCH?+

A departure before dawn from SBCH needs the same few facts: tail, slot, headcount and galley. We are available 24/7, day or night, so an early rotation does not change how you order. Last-minute orders are handled.

How do customs affect food on a long leg out of Chapecó?+

Brazil's agriculture rules apply to cheese, cured pork and fruit, which are exactly what Chapecó specialises in. On a long international leg, plan two services and keep leftovers sealed; customs on arrival may require them to be discarded. Ask your handling agent what the destination expects.

Can you bring food from home for a special-meal request at SBCH?+

Bring-your-own works for sealed items, though a child's meal or a halal tray for several guests is easier ordered with us. At Chapecó we pack special meals separately from the main service, so no one opens the wrong tray.

Is catering part of a charter into Chapecó when I want a local product on the menu?+

Not as standard. A private jet charter contract does not include catering at Chapecó, so the menu is a separate order. Request a local product, and we check it is in season and suits the cabin.