Catering to your aircraft in Telêmaco Borba.
At TEC, the rhythm is business: engineers and executives flying into Paraná's pulp belt for a day and out again. We pack for that: compact boxes, labelled by seat, handed to your handling agent at the FBO, with crew meals on request.
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.
Paraná has a food culture of its own, and a private jet menu for Telêmaco Borba can draw on it without turning the galley upside down. Local specialities travel well when they are chosen for the drawer: pão de queijo that goes into the oven, barreado, the slow-cooked beef stew of the Paraná coast, packed with farofa and sauce apart, and cold plates of Brazilian cheese, cured meats and tropical fruit. Your inflight menu starts from what you actually have on board, then we add private jet food that fits the passengers: a churrasco-style grilled beef cut served chilled and re-plated, or a simple fruit platter for a morning flight out of TEC. Private jet platters, gourmet inflight meals and private jet snacks are all built the same way, with local specialities from Paraná where they make sense and plain, reliable dishes where they do not.
For flights through Telêmaco Borba, the private jet menu is written around Paraná and the plateau's temperate climate. Think of local specialities that hold in a galley: pão de queijo for the oven, a cold platter of Brazilian cheeses, grilled chicken or beef with sauce apart, and fresh tropical fruit that does not bruise on a short sector. Pastel and coxinha work as private jet snacks. The inflight menu is shaped by your aircraft and passenger count, so we pack private jet food for the galley you have, labelled by seat, with Paraná flavours where they suit the flight.
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.
Telêmaco Borba Airport (TEC) serves a paper-and-pulp town on the Paraná plateau, at 2,610 ft, where most business flights arrive for plant visits and leave the same day. Private jet catering here is built for short turnarounds and a small galley: chilled platters, a few hot dishes, crew meals in labelled boxes. Inflight catering and in-flight catering for your tail are packed for the aircraft you fly, not for a generic menu. Aviation catering for business aviation catering runs through your handling agent, and executive jet catering, diplomatic flight catering and cabin crew meals are briefed the same way.
Business jet catering at Telêmaco Borba is usually a light-jet brief for a small group flying to Paraná's pulp and paper plants. Corporate jet catering here stays compact, VIP flight catering adds a plated main, and charter flight catering follows your passenger list. For luxury inflight catering, a private jet chef can shape a bespoke menu around grilled Brazilian beef and local cheese.
When an official flight uses TEC, the order goes through protocol before the kitchen. Government flight catering and head of state flight catering come with a traceable menu, VIP aviation catering with a named team, and state visit aircraft catering with a quiet handover at the FBO.
At Telêmaco Borba, special meals start from Paraná's kitchen: manioc, cheese, beef and beans appear in a great many dishes, so kosher, halal, vegan and gluten free requests are planned from the base ingredients, not patched at the end. Pão de queijo is gluten free by nature but dairy-heavy; farofa carries manioc flour and often bacon. Allergen free dishes are cooked and boxed separately and labelled by seat number, kids meals are kept plain, and nothing is guessed. Tell us the restrictions with the order and we match each plate to its 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 quiet airfield like TEC, the crew waits. Crew meals are packed for that wait: flight crew meals that reheat, pilot meals labelled for captain and first officer, crew catering around the duty time, and cockpit meals in sturdy crew meal boxes. Different meals for pilots are a request, billed like everything else.
FBO catering at Telêmaco Borba means catering delivery to the FBO, where we meet your handling agent and hand over at the aircraft. The general aviation terminal is small, so ground handling catering is coordinated in advance, and handling agent catering follows your slot.
Aircraft at TEC are mostly light and midsize business jets, so galley catering usually travels in boxes and insulated bags loaded by hand, with no high loader needed. For a larger tail, airside catering delivery is arranged with your handling agent beforehand. Aircraft provisioning follows the door height and galley layout you give us; the type decides how the order is packed, not the airport.
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.
TEC is a small airfield on the Paraná plateau, built around the forestry economy of Telêmaco Borba. As general aviation goes, it is a quiet one: a short apron, a modest terminal, and a business aviation hub role tied to industrial visits. Airport catering is arranged around that, with FBO services and ground handling services set up by your agent.
General aviation at TEC is shaped by industry: the town's pulp and paper plants draw executives and technicians for same-day plant visits. Inflight catering and in-flight catering are planned for short sectors, aviation catering and business aviation catering for the crew waiting on the ground, and executive jet catering, diplomatic flight catering, cabin crew meals and crew meals can all be briefed the same way.
Brazil controls food entering the country, and rules on meat, dairy and produce are strict at any port of entry. For general aviation flights using TEC, we source meals locally so that what is loaded stays clear of import problems, and we label each box for inspection.
Average rating from the cabin crew and pilots we cater for.
“For 10 passengers departing from Telêmaco Borba Airport, the agreed menu was vegetable tartlets and a dessert selection; our main consideration was an evening cabin service. This experience of flight catering services gave us a useful reference for managing catering handover on another departure. The Galley Girls used a readable packing list for the desserts, which helped when two colleagues checked the order together. The breakfast portions were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Despite a changing departure schedule, we wanted the 8 guests at TEC to enjoy roasted chicken and seasonal vegetables without a complicated cabin service. This experience of airline catering gave us a useful reference for managing galley preparation on another departure. The confirmation from The Galley Girls showed the desserts clearly enough for us to check the planned service quantities. It was useful to see the canapés listed separately when checking how much space the complete order would require.”
“Packing smoked salmon bagels and sliced fruit for 7 passengers at Telêmaco Borba Airport needed careful thought, especially given a short ground stop. I needed the main courses checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the crew provisions was easy to spot, and we could brief the rest of the team quickly. The final order confirmation stood out more than any sales pitch about crew meals.”
Think of the cost as the sum of dishes. A cold lunch with grilled picanha and fruit is modest; a hot menu with barreado and sides is not. Weather and season at TEC change passenger numbers, so we confirm the price when your count is firm.
The question here is access: who clears the vehicle onto the apron at Telêmaco Borba. Once that is settled the order itself is quick to plan, and last-minute changes to the menu are handled.
Brazil controls imported food, and an international flight arriving at TEC has to follow those rules: raw meat, dairy and fresh produce brought from abroad can be held or discarded. Passenger counts that change late are handled by adjusting portions at the FBO, but the food on board remains subject to inspection.
Crew duty time decides it. If a crew waits in Telêmaco Borba for a return leg, their own sandwiches may not last, and an international arrival raises customs issues for imported food. Ordering locally gives you labelled boxes, with food prepared for the day.
The charter price covers the aircraft; food does not come with it. For Telêmaco Borba we quote catering as its own line, shaped by Brazilian customs rules on imported food, so you know what can legally ride on the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
