Catering to your aircraft in Una.
Resort traffic sets the rhythm at SBTC: owners and guests flying in, a short turnaround, a return leg that needs lunch. We pack Bahian dishes for your galley and deliver them to the 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.
Una-Comandatuba is on the cacao coast of southern Bahia, and the local specialities show it: moqueca baiana cooked in dendê oil and coconut milk, grilled robalo and dourado, shrimp with palm hearts, and desserts built on cocoa and coconut. That coastal pantry is where the private jet menu for Una gets its backbone. Because dendê and coconut milk behave badly in a small galley, we pack sauces in their own pots so the inflight menu can be finished in your oven or re-plated cold.
Private jet food at SBTC is Bahian cooking adapted to the galley: acarajé is left out (it dies on the way), while moqueca, grilled fish and tropical fruit travel well. Local specialities such as cocoa-nib sweets, tapioca crepes and coconut cakes make good private jet snacks for the cabin. Whatever {Region} product you pick, it is packed for the aircraft type and served the way your crew expects.
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.
Una-Comandatuba sits on a narrow strip of Bahia coast, and most arrivals are guests heading to a beach resort, so private jet catering here leans on tropical fruit, grilled fish and light plates built for a warm cabin. Inflight catering for the return leg is usually ordered while the aircraft is still on the ground, and aviation catering follows the same rule as everywhere: packed for the galley, handed to the aircraft. Cabin crew meals and business aviation catering are written onto the same order.
Business jet catering at Una-Comandatuba is mostly a resort run: corporate jet catering for executives heading to the coast, VIP flight catering for family trips, and charter flight catering for groups of four to ten. Luxury inflight catering here means a private jet chef building a bespoke menu around seafood, tropical fruit and a galley that may only hold a small oven.
When a delegation flies into SBTC, the order is built around clearance. Government flight catering and head of state flight catering start with a restriction file and a named team. VIP aviation catering is sealed and logged, and state visit aircraft catering is delivered under the protocol office's instructions.
At Una-Comandatuba the allergen risks are coconut milk, shellfish, cashew and peanut in local sweets, and shared fryers. We build special meals as a procedure: a separate board, a sealed box, a seat number on the lid. Kosher, halal, vegan, gluten free, allergen free and kids meals are all written into the order, and nothing is assumed from the resort kitchen.
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 add crew catering to your SBTC order: crew meals in sealed boxes, marked CREW, billed on the same invoice. Pilot meals and cockpit meals are packed to eat on the ground between legs, and different meals for pilots are available so the captain and first officer never share a dish. Flight crew meals and crew meal boxes follow your count.
At SBTC the order arrives at the general aviation terminal and goes out to the aircraft with your handling agent. FBO catering and catering delivery to the FBO are agreed ahead, with ground handling catering access settled. Handling agent catering stays simple on a field this calm.
Una-Comandatuba mostly sees light and midsize jets, so most loading is by hand through the main door. For larger cabins, galley catering is passed up by high loader at the apron, and airside catering delivery is agreed with your handling agent. Aircraft provisioning at SBTC follows the galley you actually have: oven or no oven, drawer space, and where the sauce pots travel.
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.
Una-Comandatuba Airport sits at 23 ft above sea level on the southern Bahia coast, serving the resort island and the cacao region. Airport catering here is built around a small general aviation operation and seasonal peaks.
Business aviation catering and executive jet catering at Una-Comandatuba serve owners and charter groups arriving for the resort; aviation catering and inflight catering orders are typically placed while the aircraft is still in the air. In-flight catering for the return leg, diplomatic flight catering for the occasional delegation and cabin crew meals are all written into one order. FBO services and ground handling services keep a small business aviation hub running.
Customs at Una-Comandatuba follows Brazilian agricultural and health rules: imported animal and plant products can be refused, leftover galley food from abroad is declared, and locally prepared catering is loaded without issue. Plan the order around that.
Average rating from the cabin crew and pilots we cater for.
“I wanted vegetarian wraps and colourful salads for 7 guests at Una-Comandatuba Airport, packed sensibly for a cabin team dealing with limited fridge space. The Galley Girls prepared the fruit plates for assembly in the galley, with the accompanying elements easy to locate. My main takeaway from this flight catering services order was the practical approach to galley preparation. We could finish the sandwiches as each guest was ready, rather than laying everything out at once.”
“Breakfast was already sorted; at SBTC, the next request was fresh fruit and breakfast pastries for 10 guests, with a small galley worktop to work around. My main takeaway from this airline catering order was the practical approach to written menu details. I gave The Galley Girls our storage brief and asked for the canapés to arrive in clearly marked packs. I could hand the snack boxes to a colleague with a short explanation instead of unpacking the whole order.”
“Keeping the galley organised at UNA meant planning prawn salad and small fruit plates for 10 guests with two separate meal services in mind. Our brief for crew meals was met with a sensible plan for crew briefing. The Galley Girls confirmed the handover contact and identified the breakfast portions, making the catering delivery easier for our team to track. Knowing where the salads were packed meant the crew could begin the relevant checks as soon as the order arrived.”
An empty-cabin repositioning flight is the cheapest order we see at Una: simple crew meals, perhaps a snack box. A guest flight with moqueca, lobster and tropical desserts costs more. How much does private jet catering cost? Whatever the menu adds up to, itemised.
Government and delegation flights into SBTC need menus cleared before anything is cooked, so lead time depends on who signs off. Ordinary private flights are simpler, and last-minute orders are handled at Una.
The answer is shaped by your slot. A long turnaround at SBTC leaves time for the agent to inspect and seal; a quick departure does not. Local catering avoids most import questions, which is why we source in Bahia.
Aircraft type decides this. A large cabin with a full galley can store and reheat, a light jet cannot. Can you bring food? In practice, yes, but we pack to the galley you have and local sourcing avoids customs surprises.
Catering is separate from the charter at Una-Comandatuba. If you leave at night, we pack hot dishes with the sauce apart; if you leave at dawn, we prepare cold breakfast boxes and fruit.
Tail, pax and diets — a flight attendant takes it from there, day or night.
