Catering to your aircraft in Brumado.
A quiet strip in the Bahia sertão, SSXH sees light and midsize jets on mining and ranch work. Former VIP flight attendants prepare the food, labelled by seat, and deliver it to your FBO.
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.
Bahia is Brazil's most distinctive table, and Brumado sits in its dry interior rather than on the palm-lined coast. For a private jet menu out of Sócrates Mariani Bittencourt, the local specialities come from the sertão: carne de sol, sun-cured beef served with aipim (cassava) and manteiga de garrafa; queijo coalho, the squeaky grilling cheese of the northeast; and moqueca from the Bahian kitchen, built on dendê palm oil and coconut milk.
Each one travels differently, which is what an inflight menu has to account for. Carne de sol is salty and holds well, so it plates cold or finishes in the oven. Moqueca is the dish that needs care: the sauce goes apart, the fish is packed separately and re-plated in the galley. Tropical fruit — cajá, umbu, mango, cashew fruit — makes light private jet snacks and chilled private jet platters.
Private jet food here should read as Bahian without being heavy at altitude. Acarajé and vatapá are classics of the state, but the fried and the very rich stay off most cabin menus. Gourmet inflight meals built on local specialities, packed for the galley and handed over at the aircraft, are what we recommend for Brumado, Bahia.
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 1,673 ft field in the dry highlands of Bahia, Sócrates Mariani Bittencourt serves flights into Brumado, a mining town where cabins land hot and galleys are small. Private jet catering here is built around heat: chilled plates that hold in the drawer, cooked dishes finished in the oven, sauce apart. Inflight catering and in-flight catering are packed to the galley you actually fly, and cabin crew meals are boxed separately. Aviation catering for business aviation catering and executive jet catering is ordered 24/7 and handed to your handling agent; diplomatic flight catering follows protocol.
Most flights through SSXH are small, so a private jet chef keeps the bespoke menu tight: a cooked main, a chilled starter, fruit. Business jet catering, corporate jet catering and charter flight catering are ordered the same way, and VIP flight catering and luxury inflight catering follow your cabin's standard.
When an official flight uses BMS, the order starts with protocol, not the kitchen. We provide government flight catering and head of state flight catering with sealed, labelled dishes and a fixed team. VIP aviation catering and state visit aircraft catering stay confidential.
At Brumado the hidden allergens are local: peanut and cashew in sauces and sweets, shellfish stock behind a moqueca, wheat in farofa and cocada. Kosher, halal, vegan, gluten free, special meals, allergen free and kids meals are handled as a procedure: a separate board, a separate box, a seat number on the lid, and a short brief from you on the passenger.
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 short turnaround at SSXH, flight crew meals matter as much as guest dishes. Crew meals are an optional line on your order, billed like any other. Pilot meals and cockpit meals ride in crew meal boxes, crew catering stays separate, and different meals for pilots are provided on request.
FBO catering at SSXH is handed over at the aircraft by arrangement with your handling agent. Catering delivery to the FBO and the general aviation terminal is planned around your slot. Ground handling catering and handling agent catering mean one contact for access to the apron.
Sócrates Mariani Bittencourt is a field for small and midsize aircraft, so galley catering rarely needs a high loader. Airside catering delivery comes to the stairs, packed for the galley and carried aboard. For a larger aircraft, aircraft provisioning is agreed with the handling agent beforehand: door height, trolleys and access to the apron decide the method.
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.
Brumado's field, at 1,673 ft in the Bahian interior, handles mostly light aircraft. Airport catering for general aviation is arranged through FBO services and ground handling services, ordered by phone or email.
Business aviation hub is a stretch for SSXH, yet mining and ranch trips keep it busy. Inflight catering and in-flight catering are packed for small galleys; aviation catering and business aviation catering stay simple. Executive jet catering is ordered normally, diplomatic flight catering follows protocol, and cabin crew meals ride apart.
Brazil controls imported food, so on international legs animal and plant products need declaring and leftovers from abroad are usually discarded. For domestic flights from Brumado there is little to declare. Tell us your destination and we pack accordingly.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at Sócrates Mariani Bittencourt Airport, with a mezze selection with flatbreads requested for 2 guests and a family lunch request to accommodate. The main courses supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the sauces identifiable helped the colleague taking over service understand the order without another long explanation. I want a private jet chef to understand galley preparation, and this order gave us a useful starting point.”
“Breakfast was already sorted; at SSXH, the next request was herb chicken with a quinoa salad for 10 guests, with limited fridge space to work around. I asked The Galley Girls for the canapés in stackable containers, with garnishes supplied separately for plating on board. With in flight catering, careful attention to meal organisation matters as much to our crew as the menu itself. We could finish the breakfast portions as each guest was ready, rather than laying everything out at once.”
“With several individual meal preferences to consider at BMS, we needed a practical way to serve grilled salmon with a lemon dressing to 4 passengers. This experience of inflight catering services gave us a useful reference for managing final order confirmation on another departure. We changed the quantities of desserts, and The Galley Girls reflected the request in the final packing list. The starters remained as originally requested, which was reassuring when we checked the latest version with operations.”
Ask yourself what the galley can do. A small oven and no trolley means chilled platters and a few cooked dishes; a fuller galley means more variety. At SSXH the mining crowd often flies light, so many orders are short and simple, and priced as such, with the quote agreed before departure.
Treat lead time as a question of what is on the menu. Chilled plates built on regional produce are the simplest for a night departure from BMS; cooked dishes ask for a bit more preparation. Last-minute orders are handled, and we are on the phone day or night.
For a long leg with two meals, plan the food for what remains uneaten: Brazil is strict about animal products and plant material arriving from abroad. If you leave Brumado for an international destination, check the arrival country as well. We label every dish so the cabin crew can declare it.
If a passenger prefers their own food, the crew can serve it, though international customs may object to meat and dairy. For allergen-free, kosher or halal needs, ordering is neater: separate preparation, a sealed lid, a seat number. Children's meals are portioned and plain.
Catering sits as its own order, apart from a private jet charter. Local Bahian products, including queijo coalho and tropical fruit, are available and added to the menu on request, delivered plane-side by arrangement with your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
