Catering to your aircraft in Sorocaba.
Sorocaba sits in the industrial interior of São Paulo, where corporate flights come and go on regular rotations. We prepare the meal for the galley on your tail and hand it over at the FBO, so the crew only has to re-plate.
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.
Interior São Paulo state eats differently from the coast, and a private jet menu out of Sorocaba should show it. The region's local specialities travel well in a galley: pão de queijo that crisps in the oven, coxinha, pastel, and the cured and grilled meats of the churrasco tradition. On a private jet menu these are portioned per seat and labelled for the drawer.
Fruit is where São Paulo, the region around Sorocaba, is strongest: passion fruit, goiaba, mango in season, and tropical cuts that need only a chill. A good inflight menu pairs them with something hot, such as a moqueca base or a feijoada reduced for small portions, with farofa and rice packed apart. Private jet food from this part of Brazil is generous, so we pack it to the galley you have, not the menu in your head.
Local specialities here include Brazilian coffee, doce de leite, brigadeiro and requeijão, all of which keep through a flight and make private jet snacks that feel local. Private jet platters of tropical fruit, queijo minas and cured ham travel cold and plate fast. Gourmet inflight meals follow the same logic: one hot main, one cold alternative, sauces in their own pots.
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 2,083 ft, SDCO gets warm afternoons and cooler early departures, and that decides what we pack for private jet catering at Sorocaba. Executive jet catering and diplomatic flight catering both start from the same question: what does the aircraft's galley have, and who receives the order at the FBO. In-flight catering for cabin crew meals and passenger service is written per tail, per slot.
For a corporate departure from Sorocaba, the brief starts with the aircraft and the passengers. Our private jet chef builds a bespoke menu, whether it is business jet catering for four or charter flight catering for a full cabin. Corporate jet catering and VIP flight catering are labelled by seat and packed to the galley. Luxury inflight catering means the right dish for the oven you have.
When a state or diplomatic flight passes through Sorocaba, the order is cleared before anything is cooked. Government flight catering and head of state flight catering use a small named team, and VIP aviation catering or state visit aircraft catering is delivered under the handling agent's escort.
At Sorocaba the allergen question starts with the local cuisine: cassava flour, cheese bread, peanuts in sweets and shellfish in the fish stews all turn up in dishes that look harmless. Kosher, halal, vegan and gluten free meals are prepared as a separate procedure, sealed and labelled by seat. Special meals, allergen free trays and kids meals are agreed on the order, not improvised at the apron.
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.
For the crew at SDCO, crew catering means one box per person, packed to eat during a short turnaround or in the jumpseat. Crew meals, flight crew meals and cockpit meals are on request and billed as normal. Pilot meals come in different meals for pilots, as the operator asks, and crew meal boxes are labelled CREW. Cabin crew meals can be added on the same order.
Your handling agent at SDCO receives the order, and we deliver to the FBO or the apron. FBO catering, ground handling catering and handling agent catering are all one workflow, with catering delivery to the general aviation terminal confirmed with you.
Sorocaba mostly sees light and midsize business jets, so galley catering is carried in by hand or on a small cart rather than a high loader. If a larger aircraft is on the schedule, tell us the type and we plan airside catering delivery around the door height and the aircraft provisioning the handling agent can support. The galley of the aircraft, not the menu, decides how we 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.
Sorocaba Airport serves general aviation and corporate traffic for the São Paulo interior. As airport catering goes, it is a modest field, and the service is the same plane-side handover as anywhere else.
Sorocaba is a business aviation hub for the industrial belt west of São Paulo. Inflight catering, in-flight catering and aviation catering are ordered for corporate jets, and business aviation catering is a daily request. Executive jet catering, diplomatic flight catering and cabin crew meals can all be arranged here, and FBO services and ground handling services support the handover.
Food entering Brazil from abroad is subject to customs and agriculture checks, especially animal and plant products. At SDCO, locally prepared catering is simple; foreign-sourced items are checked with the handling agent before departure.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at SOD, the next request was a cold lunch with cheese and fruit for 3 guests, with two separate meal services to work around. With several people involved, The Galley Girls kept the starters and delivery arrangements together in a concise order update. The salads went straight to the right colleague instead of circulating between several people during the turnaround. I appreciated the emphasis on crew briefing throughout the vip inflight catering arrangements.”
“For 9 passengers departing from Sorocaba Airport, the agreed menu was roasted vegetable bowls with separate dressings; our main consideration was a tight boarding window. Our request to The Galley Girls focused on the desserts, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the sauces to brief the crew without making assumptions about what had been ordered. My main takeaway from this private jet catering order was the practical approach to storage requirements.”
“As the person coordinating prawn salad and small fruit plates for 7 passengers at SDCO, I needed an arrangement that considered a tight boarding window. We changed the quantities of snack boxes, and The Galley Girls reflected the request in the final packing list. I appreciated the emphasis on galley preparation throughout the private jet catering services arrangements. The sandwiches remained as originally requested, which was reassuring when we checked the latest version with operations.”
An early morning slot at Sorocaba usually calls for something simple and warm: pão de queijo, fruit, coffee. A late departure might ask for a full dinner. We quote the actual order, with no standard price card.
Long legs mean planning the second service in advance. At SDCO we handle orders close to departure, but special meals and local produce are easier when the request comes with the trip.
When you ask about customs at SDCO, the practical answer is about origin: locally prepared special meals are simple, imported ones need the handling agent's view first.
Yes, you can bring food, but Brazilian customs applies to what arrives from abroad, and the galley has to hold it. Local products like queijo minas are easy: we can include them on the menu so they ride chilled and plated.
No, it is a separate order. A weather window at SDCO may move a departure, so we pack so that a delay does not spoil the food, and invoice the catering like any other order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
