Catering to your aircraft in Valença.
A small field on the Baixo Sul coast, humid and green: Valença asks for a simple plan. Tell us the aircraft and the guests, and we pack seafood, coconut and cocoa for the flight.
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.
Valença sits in the Baixo Sul of Bahia, where the cooking is Afro-Bahian: dendê palm oil, coconut milk, fresh shrimp, crab and cassava. A private jet menu for Bahia starts from that, adapted to what a galley can finish. Our inflight menu leans on local specialities such as moqueca, shrimp bobó and acarajé, each packed so it survives the flight. Private jet food from this coast is rich and fragrant, so we separate the sauces, keep the farofa dry, and label every box by seat. For guests who want something lighter, private jet platters of tropical fruit, tapioca and regional cheeses travel chilled. Gourmet inflight meals and private jet snacks such as cocada, cashews and cocoa from the Bahia cacao belt close the menu. Local specialities change with the catch, so the Valença table is confirmed per order.
The Valença coast gives a private jet menu a clear identity: seafood from the estuaries, coconut in almost everything, dendê oil for colour and depth. We write the inflight menu for Bahia around the aircraft's galley, not around a restaurant plate. Moqueca arrives as stew and rice packed apart; bobó de camarão is reheated in the oven and plated by the flight attendant. Private jet food here also means fresh tropical fruit, cassava dishes and cocoa from southern Bahia. Private jet platters, gourmet inflight meals and private jet snacks are all built from local specialities, and the Valença selection depends on what the boats bring in.
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.
The runway at Valença (VAL) is short on facilities and long on atmosphere: palm-lined, humid, warm all year. For private jet catering we build menus around what the Bahia coast grows and catches, then pack them for the aircraft you actually fly. Inflight catering, aviation catering and business aviation catering orders get the same treatment here as anywhere; executive jet catering and diplomatic flight catering are cleared on the menu before cooking, and cabin crew meals travel in their own marked boxes.
A typical business jet into Valença carries a small group, often an owner and guests heading to the islands or the coast. Business jet catering and corporate jet catering here start with the galley. VIP flight catering, charter flight catering and luxury inflight catering are all written around a private jet chef's bespoke menu: a moqueca with sauce apart, fruit platters cut to order, a plain dish for every guest who wants one.
When an official aircraft lands at Valença, discretion matters more than speed. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are ordered through protocol, with traceability and a named team behind each box.
On the Bahia coast, dendê oil, shrimp, nuts and fish stock turn up in dishes you would not expect, so special meals at Valença are handled as a procedure, not a label. Kosher and halal meals are sealed and handed over intact; vegan and gluten free versions of the local dishes use coconut milk and cassava flour; allergen free orders are cooked on a clean line, with shellfish and nut traces checked against the recipe. Kids meals come mild, with plain rice and chicken. Every special meal is marked by seat number.
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.
Waiting on the ground at VAL means crew duty hours add up. Crew meals are available on request, invoiced as normal. Flight crew meals and pilot meals travel in separate boxes; crew catering stays out of the guest trays, cockpit meals are easy to eat one-handed, crew meal boxes carry the role, and different meals for pilots are packed on request.
Your handling agent at SNVB is the link between our van and your aircraft. We deliver to the FBO, FBO catering is checked against the slot, and catering delivery to the general aviation terminal follows. Ground handling catering and handling agent catering work the same way here as anywhere.
Valença handles light and mid-size business aircraft, so most galley catering goes aboard by hand at the door. When a larger aircraft needs a high loader for airside catering delivery, we confirm it with your handling agent before the slot. Aircraft provisioning here means the type decides everything: door height, galley depth, oven count. Tell us the aircraft and we load for it.
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.
Valença is a small airport on the Bahia coast, used by general aviation and light business aircraft. Airport catering here is simple: one terminal, one apron, a handling agent who knows the tails.
Valença is not a large business aviation hub, but inflight catering and in-flight catering orders arrive in the same way as elsewhere. Aviation catering and business aviation catering are written for the aircraft; executive jet catering suits owners who fly in privately; diplomatic flight catering is cleared through protocol; cabin crew meals are packed apart. General aviation and FBO services are modest, and ground handling services depend on your agent.
Brazil controls animal and plant products on international arrivals, so food cooked in Brazil is simplest. For catering at Valença this means we cook locally and hand over to the agent.
Average rating from the cabin crew and pilots we cater for.
“Choosing a breakfast basket with individual preserves for 4 people at SNVB was straightforward; the challenge was making it work with a late menu amendment. My main takeaway from this airline catering order was the practical approach to portion planning. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. The salads went straight to the right colleague instead of circulating between several people during the turnaround.”
“Passenger preferences led us to grilled salmon with a lemon dressing at VAL; 6 portions were needed, with a changing departure schedule factored into preparation. For our team, the strongest part of their crew meals was how they handled crew briefing. I asked The Galley Girls to review the sauces quantities against the passenger brief, and the proposed portions made sense. The quantities of breakfast portions matched our service plan, leaving us comfortable with the order before the final briefing.”
“Good preparation made the difference at Valença Airport, where 5 guests expected vegetarian wraps and colourful salads despite limited fridge space. The Galley Girls labelled the fruit plates in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the side dishes at a glance instead of lifting lids just to establish what belonged to each service. The order made FBO catering feel manageable because the crew briefing had been considered beforehand.”
Think of two plates: bobó de camarão with shrimp in cream, and a hearts of palm salad with cashews. The first costs noticeably more. Valença menus are priced per dish and per cover, and we show the difference when you choose.
Lead time at SNVB is mostly about the weather window. When a front moves through Bahia and departures slip, we hold the cooking to the new slot rather than the old one. Last-minute requests are accepted.
Catering that is made in Brazil does not face import checks, while food brought from abroad can be seized. At SNVB the handling agent controls airside access, so our delivery goes through them to the aircraft.
Yes, you can, but check what the destination allows. When the guest list at VAL changes late, our menu scales with it, and spare portions travel in the same sealed boxes.
No. Food sits outside the aircraft price, so you order it from us with the tail and slot. When crews wait at VAL, duty time runs, and we pack crew meals in separate marked boxes on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
