Catering to your aircraft in Campinas.
A tray at SBKP has to survive the sun on the ramp and a small galley. Our team, all former VIP flight attendants, plans every VCP order around the cabin and the crew.
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.
São Paulo state eats big and eats local, and a private jet menu from Campinas can borrow that without turning the cabin into a restaurant. Our private jet food for Viracopos leans on the interior: pão de queijo from Minas next door, grilled picanha, palm-heart salads, tropical fruit, and good coffee. These are the local specialities we pack as private jet platters, gourmet inflight meals and private jet snacks. The inflight menu for São Paulo flights stays simple on board: carved meat travels sliced with the sauce apart, rice and farofa travel in separate pots, and desserts such as brigadeiro or goiabada with cheese go out chilled. Anything with cassava or heavy fat gets re-plated, not reheated twice.
For São Paulo, the private jet menu is built from what travels well out of Campinas: cheese breads, cured and grilled meats, fresh fruit, pastel-style pastries and Brazilian coffee. Private jet food of this kind has to survive a small galley, so we send private jet platters of cold cuts and cheeses, gourmet inflight meals finished in the oven, and private jet snacks such as nuts and dried fruit. Local specialities like moqueca or picanha are packed with sauce apart. The inflight menu you choose for a São Paulo departure should account for the heat on the apron and the length of your leg.
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.
Viracopos sits on a plateau at 2,170 ft, runs as a major cargo airport, and still takes business jets in the general aviation area, so private jet catering here is planned around ramp access and a galley that usually has one oven. Inflight catering for SBKP is cooked and packed for the aircraft type, with in-flight catering notes for sauces, ice and bread. As aviation catering goes, Campinas is a Brazilian interior stop: feijoada culture, strong coffee, fruit by the crate. Business aviation catering and executive jet catering for VCP follow your tail and slot, while diplomatic flight catering and cabin crew meals are agreed with the handling agent.
Business jet catering at Viracopos is shaped by Campinas business traffic: executives flying to and from São Paulo state, corporate jet catering for short sectors and VIP flight catering for charter flight catering requests. Luxury inflight catering here means a private jet chef planning a bespoke menu around your cabin: cold plates for a short leg, a hot dish for a long one.
Government flight catering at Viracopos follows protocol: names stay off the labels, and the team is fixed before the order is cooked. Head of state flight catering, VIP aviation catering and state visit aircraft catering are cleared with the protocol office and the handling agent, then packed and sealed for the aircraft.
Allergens here hide in cassava flour, cheese bread and brigadeiro-style sweets, so special meals for Viracopos are cooked on separate boards and boxed apart. Kosher, halal, vegan and gluten free requests are confirmed with the handling agent before the tray is packed. Allergen free dishes carry a seat number, and kids meals are marked so the galley does not mix them with guest trays.
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.
At SBKP, crew meals are a service you request with the trip, never assumed. Flight crew meals travel in crew meal boxes, labelled by seat. For pilot meals, different meals for pilots are a standard request. Crew catering sits apart from guest trays, and cockpit meals are packed so they can be eaten at the seat between legs.
FBO catering at Viracopos is handed over through the FBO or your handling agent. Catering delivery to the FBO, or to the general aviation terminal, follows your slot. Ground handling catering and handling agent catering are coordinated so the carts reach the aircraft cleanly.
Viracopos handles wide-body cargo every day, so large cabins and heavy catering loads are normal on this ramp. The aircraft type decides the access: a light jet takes carts by hand, a long-range heavy may need a high loader and a proper galley catering plan with ovens, chillers and carts counted. Airside catering delivery runs through the handling agent, and aircraft provisioning for a larger cabin is agreed per tail.
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.
Viracopos is Campinas's international airport, known for cargo and for a quieter general aviation area. Airport catering here means working around freight traffic, with the terminal and the apron planned in advance.
Campinas is an industrial and university city, and its business aviation hub draws corporate crews. Inflight catering and in-flight catering are ordered with aviation catering for the flight. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are handled alike, with general aviation, FBO services and ground handling services.
Customs in Brazil treat imported fresh food strictly. At Viracopos, we load Brazilian-sourced catering, and anything arriving from abroad may be inspected or removed, so plan the next leg's catering here.
Average rating from the cabin crew and pilots we cater for.
“I wanted a light pasta dish with grilled vegetables for 8 guests at VCP, packed sensibly for a cabin team dealing with a changing departure schedule. Our handling contact received the order details from The Galley Girls, including how the crew provisions had been grouped. With FBO catering, careful attention to meal organisation matters as much to our crew as the menu itself. Knowing where the desserts were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Keeping the galley organised at Viracopos International Airport meant planning roasted chicken and seasonal vegetables for 2 guests with a late menu amendment in mind. For our team, the strongest part of their airport catering was how they handled portion planning. I needed the crew provisions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the starters was easy to spot, and we could brief the rest of the team quickly.”
“On this departure from SBKP, 2 passengers had chosen roasted chicken and seasonal vegetables, and several individual meal preferences needed to be reflected in the order. I appreciated the emphasis on written menu details throughout the inflight catering arrangements. I wanted clear identification on the main courses; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the salads identifiable helped the colleague taking over service understand the order without another long explanation.”
At VCP, a short turnaround favours cold plates and snacks, and those are cheaper than a hot multi-course meal. How much private jet catering costs here comes down to menu, headcount and any special-meal work.
Smaller cabins at Viracopos keep ordering easy. A large galley means more dishes, more carts and more confirmation with the handling agent. Last-minute orders are handled in both cases.
Brazil treats imported fresh food strictly, and early or late slots do not change the rule. We load Brazilian-sourced dishes and confirm access through the handling agent.
Passengers do bring food, and it is allowed in many cases. For a long flight with two services, we advise one catering plan covering both, so the galley is not juggling sources.
No, and a special-meal request does not change that. The meal is ordered and invoiced separately, with its own labels and procedure.
Tail, pax and diets — a flight attendant takes it from there, day or night.
