Private Jet Catering CXJ/SBCX — Caxias Do Sul
Beef short rib reheats evenly after eight hours in cruise; private jet catering for CXJ and Caxias Do Sul builds your long-haul order with second-service timing, crew portions, and cold-chain discipline from galley load to final descent.
Where a tight slot leaves little margin, Sofia Nakamura works the order backward from your departure time, staging cold prep and hot finish so the load is packed within the two-hour window that keeps it safe. A last-minute change—typically an added seat or a substituted dish—is absorbed on your schedule, not the kitchen's. Sofia answers the first query and the final confirmation herself, and the driver who meets your crew has been briefed on galley access and handover protocol before leaving the facility.
Sofia Nakamura brings refined culinary artistry to private aviation, blending her Japanese heritage with classical French techniques. With over a decade perfecting haute cuisine in intimate settings, she creates sophisticated in-flight dining experiences that honor both tradition and innovation.
Chilled mains that reheat in a galley oven over twelve hours need a different pack than a cold plate for a two-hour leg. Lead time is typically twenty-four hours; same-day requests are assessed case by case, depending on the departure list and the dish count. You order private jet catering through a single message, receive a private jet catering quote within two hours, and confirm. Production is timed to your slot, delivery synchronised with fuelling, and crew briefed on oven capacity and holding time per aircraft type.
Jet catering Caxias Do Sul
A tray of cold appetisers leaves the kitchen at 4°C, sealed after plating and labelled with every allergen present. That level of control defines the private aviation catering prepared for CXJ. The facility works to documented cold-chain protocol, with separate posts for pâtisserie and garde-manger, same-day production timed against your departure slot, and the capacity to build multi-course menus or high-loader requirements for large cabins where available. For operations agents managing charter fleets, one contact covers your order across every airport we serve—no supplier lists, no guesswork on timing, and full allergen traceability on each label. Your inflight catering at Hugo Cantergiani Regional Airport is cooked, sealed, and controlled to the standards your passengers expect and your schedule demands.
Private jet catering menu at Hugo Cantergiani Regional Airport
You may order breakfast trays that hold from pre-dawn prep to mid-morning service, cold starters and mains portioned per seat, hot dishes that reheat in a galley oven without drying out, and crew meals on the same order. Every item carries literal allergen labelling—dairy, gluten, shellfish, nuts—written as the kitchen packs it. Portioning matches your passenger count; nothing is pre-plated until you confirm the final number.
Served cold, holds four hours without refrigeration, contains fish, gluten, and dairy.
Reheats in a galley oven at 160°C for eighteen minutes, contains celery and sulphites.
Served at cabin temperature, holds six hours, contains gluten, dairy, egg, and nuts.
Three of the dishes the Hugo Cantergiani Regional 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 Hugo Cantergiani Regional Airport
Airside delivery at Hugo Cantergiani Regional Airport
Jet catering at SBCX moves airside through badged drivers in refrigerated vans, cleared by the handling agent and escorted where required by airport operations. We coordinate directly with the FBO or meet your aircraft on the apron, depending on parking assignment and crew preference. Large-cabin loads are transferred via high-loader truck where the equipment is available and confirmed at the time of order; otherwise, hand-carry through the main door remains the standard method. Cold items stay below four degrees Celsius throughout transit, and hot dishes are packed in thermal carriers that hold temperature for the brief window between kitchen and galley. You'll receive a packing list on delivery, cross-checked against your final manifest, so that private aircraft catering boards complete and every dietary requirement is accounted for before pushback.
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Flight catering tailored to your departure schedule at CXJ
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.
“Great support for a flight from SBCX in Brazil. Fast communication, attractive presentation and reliable delivery to the aircraft.”
“Our operation through CXJ / SBCX in Brazil was easy to manage. Quick replies, accurate timing and consistent catering quality.”
Private jet catering at Hugo Cantergiani Regional Airport — questions
We deliver inflight catering at SBCX to any FBO or handling agent you designate, and we can also meet your aircraft directly on the apron when parking allows. Confirm your ground-service provider when you place the order, and we'll coordinate airside access and handover procedures with their operations team.
Lead time depends on menu complexity, passenger count, and kitchen workload that day. Simple cold boards can often be turned around within a few hours, while hot multi-course menus require longer preparation and coordination with the delivery schedule. Contact us as soon as your flight is confirmed, and we'll let you know what's achievable.
Yes. We prepare meals for gluten-free, dairy-free, vegan, kosher-style, and other dietary filters, labelling every container with ingredient lists and allergen warnings. Share all passenger requirements when you order, and we'll build the menu to match, confirming substitutions and cross-contact protocols with you before production begins.
High-loader capability for aviation catering at SBCX is available where the equipment is on site and confirmed by the handling agent at the time of your order. For aircraft with door sills above standard van height, we arrange the truck in advance; otherwise, we deliver to the main cabin door or forward galley using insulated carriers and hand transfer.
Reach out by email or phone with your departure date, time, passenger count, and any dietary notes. We'll propose a private jet catering menu, confirm pricing, and coordinate delivery details with your handling agent. Once you approve, we'll schedule production and send a final packing list before the driver leaves for the airport.
Ready for your next departure from Hugo Cantergiani Regional Airport?
Send your flight brief now — the Caxias Do Sul kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →