Private Jet Catering at Coronel Adalberto Mendes da Silva Airport (SBCA / CAC), Cascavel
Your inflight catering at CAC is prepared in a dedicated facility near the airport, with cold rooms and temperature-controlled delivery to meet the operational realities of this regional platform. Local sourcing and precise timing ensure meals arrive ready for departure.
CAC departures are prepared by Theo Nakamura, who adjusts the standing menu each week as the market changes. When stone fruit arrives in volume, it moves onto the breakfast tray; when it finishes, citrus takes its place. He builds every hot main so it survives the galley reheat your crew will run at altitude, and he prices each dish to the portion count your slot requires, never to a fixed head. You send your request to him directly, and he confirms what can be ready and when.
Chef Theo Nakamura brings refined culinary artistry to private aviation, blending classical French techniques with subtle Japanese influences. His meticulous attention to detail and passion for seasonal ingredients create sophisticated dining experiences that elevate every journey above the clouds.
The rhythm at Coronel Adalberto Mendes da Silva Airport shifts with the week: early-morning departures tend to cluster on weekdays, often bound for São Paulo or Brasília, while weekend traffic includes leisure charters heading to coastal destinations. Theo's kitchen times production runs to match these patterns, with morning deliveries leaving Foz do Iguaçu in the pre-dawn hours and afternoon orders synced to late-day slots. Aviation catering in Cascavel is coordinated with handling agents who manage fuelling schedules and ramp access, ensuring meals arrive after the aircraft is positioned but before crew briefing. Flight attendants receive guidance on galley capacity and refrigeration limits for their aircraft type, particularly relevant on longer sectors where cabin temperature control varies. During high season—typically linked to regional events and school holidays—delivery windows tighten, and the kitchen adds buffer time to accommodate increased ramp congestion and slot changes.
Jet catering Cascavel
The kitchen that supports Coronel Adalberto Mendes da Silva Airport operates a short distance from the field, with dedicated cold rooms, a pâtisserie station, and separate prep zones for garde-manger and hot production. Timing is calibrated to your departure slot: dishes are plated, sealed, and moved into temperature-controlled storage within the hour before dispatch. Same-day orders are accepted where the production schedule allows, and each meal is labelled with allergen information and reheating instructions tailored to the galley equipment on your aircraft type. The facility's capacity accommodates single-passenger flights and larger cabin configurations on the same run, maintaining cold-chain discipline from plating through to handover.
Private jet catering menu at Coronel Adalberto Mendes da Silva Airport
You may order breakfast trays from first light, cold lunch assemblies that hold across a four-hour leg, hot mains portioned for galley reheat, and crew meals on the same order. Each item is labelled with its full allergen detail, and every dish is packed to the seat count you confirm. Pastries are individually wrapped, proteins are sealed in their own containers, and sauces travel separately so they can be plated or poured as your service requires.
Served cold, holds six hours under refrigeration, contains fish and dairy.
Reheats in a galley convection oven, twenty minutes at 160 °C, contains celery.
Served at cabin temperature, holds twelve hours, contains gluten, dairy, and egg.
Three of the dishes the Coronel Adalberto Mendes da Silva Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.
See the full menu →Every item is packed with reheating and plating notes for your cabin.
Ramp delivery and handling at Coronel Adalberto Mendes da Silva Airport
Airside delivery and service formats at Cascavel
Twelve sealed containers leave the kitchen preparing your order, temperature-controlled door to door, and a badged driver hands them to your crew at the FBO you nominate or rampside at the aircraft steps. VIP flight catering and charter flight catering both follow the same cold-chain protocol, with insulated carriers that hold +2 to +4 °C across the transfer. For wide-body cabins a high loader is confirmed at the time of order, serving the galley door at height. Peak summer weeks tighten the morning departure list; lead time extends by half a day when every kitchen run is full.
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FBOs and handling agents at Coronel Adalberto Mendes da Silva Airport
We deliver to the FBO or handling agent you nominate. Tell us which one when you order — we coordinate the handover directly with them.
- BEFORE AVIATION
- SYNCJET
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
Flight catering tailored to short sectors at CAC
Beyond catering
The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.
Cabin arrangements delivered with the catering, conditioned to last the flight.
Sourced to your list, chilled or cellared, ready to serve.
Cabin linen and crew pieces collected, laundered, returned pressed.
China, glassware and galley equipment washed and repacked between legs.
Your equipment and stock held at the kitchen until the next leg.
Pantry staples and fine grocery restocked for the days ahead.
One brief, one delivery — a reply typically within 30 minutes.
“The order for CAC / SBCA in Brazil was confirmed quickly. Excellent presentation, good portions and a smooth handover to the crew.”
“The catering request at Coronel Adalberto Mendes da Silva Airport (CAC) in Brazil was processed without delay. Reliable communication and a result we could trust.”
Private jet catering at Coronel Adalberto Mendes da Silva Airport — questions
We coordinate inflight catering at SBCA through the handling agents and fixed-base operators active on the field. Specific delivery points are confirmed when you place your order, as ramp access and FBO arrangements vary by flight schedule and aircraft parking. Our drivers hold the necessary airside badges and work directly with your ground crew or handling contact. See the FBOs and handling agents at Coronel Adalberto Mendes da Silva Airport →
Same-day orders are possible when production capacity and the departure slot align, but we recommend confirming your private jet catering request as early as your flight plan allows. Lead time depends on menu complexity, the number of passengers, and the kitchen's existing workload. Reach out with your departure time, and we'll let you know what's achievable.
Yes. The kitchen prepares vegetarian, vegan, gluten-free, dairy-free, and other specialized menus, with ingredient sourcing and preparation protocols adjusted to your passengers' needs. Each dish is labelled with allergen information, and cross-contact procedures are managed in dedicated prep zones. Provide full details when ordering, and we'll confirm feasibility based on local ingredient availability.
High-loader capability for aviation catering at SBCA is arranged where the airport infrastructure and your handling partner can support it. Availability is confirmed at the time of order, as equipment access depends on ramp scheduling and aircraft type. For wide-body or large-cabin configurations, we coordinate with ground services to ensure meals reach the galley without compromising cold-chain integrity.
Contact us with your departure date, estimated time, passenger count, and any dietary requirements. We'll propose a menu, confirm delivery logistics with your handling agent or FBO, and provide a final timeline. Orders are managed by Theo Nakamura's team in Foz do Iguaçu, with delivery coordinated to meet your slot at CAC. Payment and invoicing details are arranged once the order is confirmed.
Ready for your next departure from Coronel Adalberto Mendes da Silva Airport?
Send your flight brief now — the Cascavel kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →