Private Jet Catering at Congonhas–Deputado Freitas Nobre Airport (SBSP / CGH), São Paulo
No broken cold chain between kitchen and cabin. Private jet catering for CGH maintains temperature discipline through sealed transport, tarmac handover, and slot delays—so your São Paulo departure meets the standard you brief.
A galley oven set to 160°C will dry out a protein that was seared to order and plated wet — Chloe Laurent builds each dish so it survives the reheat cycle your crew will actually use. Sauces travel separately, reheats are timed to the minute, and cold plates are dressed to hold structure through a delayed departure. You brief Chloe Laurent on aircraft type, galley capacity, passenger count, and dietary restrictions; she confirms what will work at altitude and what will not, then stays the direct line through delivery.
Chloe Laurent brings refined culinary artistry to private aviation with expertise in elevated French cuisine and contemporary gastronomy. Her meticulous attention to detail and passion for creating memorable dining experiences have made her a distinguished chef in luxury travel hospitality.
Departure peaks at CGH shape production windows — your order private jet catering request is timed against the slot list, not against office hours. Lead time for a cold hold is typically twenty-four hours; hot mains that reheat in the galley need forty-eight to source and test. A private jet catering quote includes the latest change window and confirms delivery against your fuelling schedule. Cold chain discipline holds from sealing in the kitchen to handover at the aircraft door, with backup refrigeration for delayed departures and crews briefed on hold limits per item.
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Jet catering São Paulo
No meal sits unrefrigerated between plating and boarding. For private aviation catering at CGH, the kitchen preparing your order operates under documented cold-chain protocol: each tray is sealed immediately after assembly, logged for temperature, and held in dedicated chillers until transfer. If your slot moves, the discipline holds—cold rooms are sized to absorb delay without compromise. Business aviation catering demands that rigour. Garde-manger and pâtisserie posts work to your departure window, not to batch schedules. Allergen data travels with every sealed container.
Private jet catering menu at Congonhas–Deputado Freitas Nobre Airport
You can order breakfast pastries that travel without losing structure, cold plates portioned per seat and sealed for a transatlantic hold, mains that reheat in a galley oven without drying out, and crew meals on the same production run. Every item carries literal allergen labelling. Portions are built to cabin count, and substitutions are confirmed before packing, not discovered airside.
Served cold, holds six hours under refrigeration, contains fish, dairy, and gluten.
Reheats in a galley oven at 160°C for twelve minutes, holds texture through a delayed slot.
Served at cabin temperature, holds structure across a long leg, contains dairy, egg, and gluten.
Three of the dishes the Congonhas–Deputado Freitas Nobre 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 Congonhas–Deputado Freitas Nobre Airport
Airside delivery of flight catering at Congonhas Airport
Cabin crew know that a pressurised hold drains moisture from plated food and mutes seasoning by the second hour. VIP flight catering and charter flight catering for CGH are built with that in mind: sauces sealed separately, reheats timed to galley oven cycles, cold plates that hold structure across a four-hour leg. Temperature-controlled vehicles deliver airside to your FBO or directly to the aircraft door. High loader access is confirmed at the time of order for wide-body galley doors where available. Handover includes oven instructions and hold times per dish.
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FBOs and handling agents at Congonhas–Deputado Freitas Nobre 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.
- Lider Aviacao
- Signature Aviation
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
Flight catering at CGH shaped by what the season offers
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.
“For our departure from CGH / SBSP in Brazil, ordering was effortless. The quality was excellent and every detail matched the request.”
“We arranged catering in Brazil via Congonhas–Deputado Freitas Nobre Airport (CGH). The quotation and confirmation were fast, communication stayed clear and delivery was reliable.”
Private jet catering at Congonhas–Deputado Freitas Nobre Airport — questions
We deliver inflight catering at SBSP to all handling agents and FBO facilities operating on the Congonhas–Deputado Freitas Nobre Airport apron. Where your charter agreement allows, we can also hand directly to the aircraft at planeside. Confirm your FBO or handling agent when you place the order, and we'll coordinate ramp-access clearance and timing with their ground team. See the FBOs and handling agents at Congonhas–Deputado Freitas Nobre Airport →
We typically accommodate same-day orders when the request reaches us before 10:00 for afternoon departures, or before 14:00 for evening blocks, provided the menu falls within our standing prep list and ingredients are in house. Shorter windows are considered case by case; call our dispatch desk to confirm kitchen capacity and delivery-slot availability.
Yes. We prepare gluten-free, dairy-free, vegan, kosher-style, and low-FODMAP menus in separate zones of the kitchen, with dedicated utensils and cutting boards. Every container carries a printed allergen label listing the fourteen major groups, and we include ingredient cards for passenger reference. Provide full details—allergen, severity, and passenger count—when you order.
High-loader service for aviation catering at SBSP is available for large-cabin and wide-body aircraft when the equipment is confirmed at the time of order. We bring our own platform truck if the FBO's unit is committed to another operation. Let us know your aircraft type and door height, and we'll arrange the appropriate loading method with your handling agent.
Send your catering request by email or phone with departure date, block time, passenger count, and any dietary notes. Our team will confirm menu availability, coordinate delivery timing with your handling agent or FBO, and issue a written order summary. For recurring charters or multi-leg trips, we can pre-book your entire series and adjust quantities as your manifest firms up.
Private jet catering at Congonhas–Deputado Freitas Nobre Airport — one message away.
Send your flight brief now — the São Paulo kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →