Catering to your aircraft in Oriximiná.
At SBTB the traffic is light and the flights are long, so what you carry from Oriximiná has to hold up. We cook in Pará and pack to be plated with one oven.
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.
Pará's table is river and forest before it is anything else. A private jet menu out of Oriximiná leans on tucunaré and pirarucu from the Amazon basin, tacacá with its jambu leaf, açaí served as a savoury accompaniment the way Pará does it, farinha d'água, and Brazil nuts from the Trombetas region. These are the local specialities we build the private jet food around, and each travels differently: the fish chilled and finished in the galley oven, the tucupi broth packed in its own sealed pot, the farinha dry and apart.
An inflight menu for Trombetas is written around what Pará actually produces. Private jet platters carry cupuaçu, bacuri and Brazil nut with regional cheeses; gourmet inflight meals follow the river, with pirarucu and tambaqui grilled and packed to be re-plated. Private jet snacks take the form of castanha, cassava chips and tapioca. The local specialities are explained on the note card so the cabin crew know what is hot, what is cold and what stays sealed until service.
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.
Trombetas Airport sits at 167 ft in the Pará rainforest, serving the bauxite operations around Oriximiná, and private jet catering here starts with the fact that nothing is bought on the field: you tell us the tail and the slot, we cook and pack, and the food reaches the aircraft by way of your FBO or handling agent. Inflight catering and in-flight catering for SBTB follow the same logic as everywhere else, with Amazonian ingredients where they help. Aviation catering for business aviation catering flights, executive jet catering and diplomatic flight catering all go through one order, and cabin crew meals ride on the same request.
Business jet catering at Trombetas is usually a short brief: a few passengers from the mining operations or a corporate group, a light or midsize aircraft, one service. Corporate jet catering here favours things that hold, with charter flight catering built the same way. VIP flight catering and luxury inflight catering are available when the party asks, with a private jet chef writing a bespoke menu around Pará ingredients.
When an official party lands at TMT, government flight catering is planned through the protocol office rather than improvised. Head of state flight catering and VIP aviation catering use the same traceable process, as does state visit aircraft catering, with a small named team and nothing left to chance.
Dietary requests in Pará run into a few local traps: farinha and cassava-based sauces are naturally gluten free, but tucupi preparations and some fish stocks are not always allergen free, and Brazil nuts turn up in places you do not expect. Kosher and halal meals, vegan plates, gluten free meals and kids meals are written as special meals, sealed and labelled by seat number, and kept on a separate board in our kitchen. Tell us the restriction at order and we confirm what is realistic for SBTB and the produce available around Oriximiná.
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 request, we prepare crew meals for the TMT rotation and invoice them with the rest of the order. Flight crew meals are packed in labelled boxes, pilot meals can be eaten with one hand, and crew catering is planned around the rotation. Cockpit meals are separate from the cabin trays, crew meal boxes carry only the crew's names, and different meals for pilots can be arranged so the captain and first officer do not share a dish. Cabin crew meals use the same system.
FBO catering at Trombetas means a small general aviation terminal and a short apron. Catering delivery to the FBO is coordinated with your handling agent, who opens the right door. Ground handling catering and handling agent catering run on the same simple plan: the food meets the aircraft where the crew can reach it.
Trombetas sees mostly turboprops, light jets and the occasional midsize business aircraft, so a high loader is rarely the question; the galley is. Galley catering for a light jet means one oven or none, a drawer, and no room for oversized trays. For larger aircraft we plan airside catering delivery and aircraft provisioning with your handling agent, check the door height and the cart access, and pack accordingly. Tell us the type and we adjust the load to what the cabin can take.
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.
Trombetas Airport (SBTB / TMT) serves Oriximiná and the mining operations along the Trombetas river in Pará. Airport catering here is about low traffic, long flights and a forest setting, and nothing is bought on the airfield itself.
General aviation here means corporate and charter movements. As a business aviation hub of modest size, TMT has FBO services and ground handling services suited to light aircraft. Inflight catering and in-flight catering, aviation catering and business aviation catering for executive jet catering, diplomatic flight catering and cabin crew meals are arranged ahead through the handling agent.
Brazil enforces strict rules on imported fresh food, and customs at Trombetas is no exception for international arrivals. Meat, dairy and plants are restricted, so catering is sourced and prepared in-country, which keeps the order simple.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at TMT included 9 passenger meals, a request for a selection of petits fours and sandwiches, and instructions addressing two separate meal services. I asked The Galley Girls for the crew provisions in divided catering boxes, with garnishes supplied separately for plating on board. For our team, the strongest part of their aviation catering was how they handled meal organisation. The salads stayed together in one group, so another crew member could follow the same plating sequence.”
“Choosing vegetarian wraps and colourful salads for 11 people at Trombetas Airport was straightforward; the challenge was making it work with a small galley worktop. With aviation catering services, careful attention to storage requirements matters as much to our crew as the menu itself. The Galley Girls talked through the quantities of breakfast portions with us before confirmation, rather than leaving us to guess the portions. The quantities of starters matched our service plan, leaving us comfortable with the order before the final briefing.”
“Nothing about the 8 guest order at SBTB called for excess complexity: just vegetarian wraps and colourful salads and sensible planning for a family lunch request. I want an aviation catering company to understand packing arrangement, and this order gave us a useful starting point. We discussed the dimensions before confirming; The Galley Girls grouped the fruit plates into sealed meal containers that were easy to handle. Separating the breakfast portions from the first service items helped us avoid opening boxes we did not yet need.”
It depends on the party and what it asks for. A delegation or government flight into Trombetas usually means more covers, a protocol-cleared menu and separate crew meals, and each of those changes the total. The price is built menu by menu rather than quoted as a flat figure.
Lead time here depends on the turnaround: a quick crew change leaves less room than an overnight. Give us the slot, and last-minute requests for TMT are treated like any other.
Brazilian rules on food import apply to international arrivals: fresh meat, dairy and plant products are restricted, so we source locally in Pará rather than relying on uplift from abroad. A light jet's small galley also limits what is worth carrying.
A dawn flight out of Pará is perfectly fine to cater. We take orders at any hour, deliver through your handling agent, and keep the menu suited to what is comfortable at that time.
No, and that is true at Trombetas as anywhere. The private jet charter covers the flight itself. If the leg is long enough for two services, we split the menu and mark each stage clearly.
Tail, pax and diets — a flight attendant takes it from there, day or night.
