Which FBOs at Santos Dumont Airport (SDU/SBRJ) do you deliver to?

We deliver inflight catering at SBRJ to all executive handling agents operating on the private aviation apron, and coordinate directly with your flight-ops contact to confirm airside access, vehicle clearance and planeside handover timing.

What is the shortest notice you can typically accept at Santos Dumont Airport?

Same-day private jet catering is accommodated where kitchen capacity, your departure slot and the menu complexity allow. Notice requirements tighten during peak travel weeks and when bespoke dietary requests require ingredient sourcing; your order confirmation will state the committed delivery window.

Can you accommodate specific dietary and allergen requirements?

Yes. Every private jet catering order is tailored to the dietary profiles you provide—vegan, gluten-free, low-sodium, allergen-exclusion lists—and labelled to match your crew's documentation standard. Substitutions are approved in advance, never assumed.

Do you offer high-loader service at Santos Dumont Airport?

High-loader capability for aviation catering at SBRJ is arranged where ramp access and equipment availability are confirmed at the time of order. We verify clearance with ground ops and your handling agent; it's never assumed as standard for every departure.

How do I place an order for a flight departing Santos Dumont Airport (SDU/SBRJ)?

Contact us with your departure time, passenger count, dietary requirements and preferred menu style. We'll confirm production timing, delivery logistics and any airside coordination needed with your FBO or handling agent, then send a detailed order summary for your approval before the kitchen begins prep.

Private jet catering · Rio de Janeiro

Private Jet Catering at Santos Dumont Airport (SBRJ / SDU), Rio de Janeiro

SDU (IATA) · SBRJ (ICAO)

Prepared to order, delivered airside

SDU private jet catering built for cabin conditions: dishes engineered to hold texture and flavour through reheat cycles, low humidity, and pressure changes over Rio de Janeiro, so what your galley serves mirrors intent.

Order now →See the menu →

Private jet catering at Santos Dumont Airport (SDU/SBRJ)

Chef Bo Fischer, private jet chef covering Santos Dumont Airport

Your chef here

Chef Bo Fischer for Santos Dumont Airport

When summer brings different produce to the daily market, the menu for Santos Dumont Airport moves with it, and Chef Bo Fischer adjusts preparation to match. He cooks each order to your passenger count and galley capability, answers requests directly, and briefs your crew on reheating steps and service sequence. You speak to the same contact throughout, and the same kitchen packs your departure every time you order for SDU.

Cooked for your slot, packed for your galley.

All our chefs in Brazil →

Background

Chef Bo Fischer brings contemporary Japanese culinary artistry to the skies, specializing in clean sashimi preparations and delicate rice dishes engineered for long-haul cabin stability. His signature creations include an elegant truffle vegetable tart paired with seasonal berry pavlova, reflecting his mastery of restrained, refined flavor profiles.

How to order private jet catering for departures from SDU

Cabin crew, handling agents, and flight operations coordinators time each order against the departure slot and the fuel load. You order private jet catering by sharing passenger count, galley equipment, and any allergen or dietary restrictions; a private jet catering quote follows with lead time for your window. Oven capacity and refrigeration limits per aircraft type shape what can be reheated aloft: a protein in sauce holds moisture under convection heat, while a delicate herb garnish is added cold at plating to preserve its structure and aroma in the dry cabin.

The Rio de Janeiro production kitchen — private jet catering near Santos Dumont Airport

The Rio de Janeiro kitchen

Jet catering Rio de Janeiro

SDU operations require private aviation catering built around what survives the cabin environment. At altitude, low humidity dulls salt perception and mutes aroma; seasoning calibrated on the ground arrives flat at cruise unless corrected during prep. The kitchen preparing your order adjusts reduction intensity, acid balance, and salt levels to account for cabin pressure, so your passengers taste what was intended rather than a muted version. Sauces are thickened beyond what you'd plate at sea level—galley convection ovens dry faster than conventional equipment, and a consistency that looks correct on the pass will split or scorch in reheat. Delicate garnishes, fragile tuiles, and aerated elements are plated after reheating or omitted entirely. Each tray is sealed immediately after plating to lock moisture and protect texture during ground time. Cold-chain protocol is documented on every label, and same-day production is timed against your departure slot. Business aviation catering for Rio de Janeiro means building each dish twice: once for the kitchen, once for the galley.

Cold-chain controlledHACCP certifiedSame-day capacity, daily

The menu

Private jet catering menu at Santos Dumont Airport

You may order breakfast service, cold lunch plates that hold across a three-hour leg, mains built for galley oven reheat, and crew meals on the same departure. Each item is portioned per seat, labelled for allergens, and packed to travel. Seasoning is adjusted for altitude, where reduced humidity and cabin pressure dull perception of salt and acidity. The kitchen prepares what you specify, not a fixed card.

Seared tuna with green beans and caper dressing

Served cold, holds four hours without refrigeration, contains fish and mustard.

Braised chicken thigh with root vegetables and jus

Reheats in fifteen minutes at galley convection setting, contains celery.

Lemon tart with almond crust

Served at cabin temperature, holds across the flight, contains gluten, egg, and nuts.

Three of the dishes the Santos Dumont Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.

See the full menu →

Order online →Download the menu (PDF)

Every item is packed with reheating and plating notes for your cabin.

Delivery at SDU

Ramp delivery and handling at Santos Dumont Airport

The Rio de Janeiro kitchen

cold-chain vans, badged drivers

cold-chain controlled

Handover at SDU

FBO or aircraft door

How it works

Handover where your airport allows

To your FBO desk or at the aircraft — we coordinate with your handling agent. Slot moves? The kitchen cooks to the update.

Crew meals alongside the VIP service

One delivery, both cabins covered — crew meals cooked in the same kitchen, packed and labelled separately.

Large cabins and multi-leg loads

High-loader service for widebody, volumes sealed per leg.

Handover per airport rules · high loader for widebody · same-day, daily

Airside delivery

VIP flight catering delivered airside at Santos Dumont Airport

As the season turns, what enters the kitchen changes, and so does the lead time your order needs at SDU. Peak travel weeks and reduced market supply can extend preparation windows; your contact confirms timing when you request your quote. VIP flight catering and charter flight catering for Santos Dumont Airport are packed in temperature-controlled facilities and driven airside by badged personnel. Handover is made at your FBO or ramp-side at the aircraft door, on the schedule you set. For larger cabins, high loader access is confirmed at the time of order where available.

FBO or ramp-side handoverHigh-loader service for widebodyMulti-leg loads

High-loader and airside catering delivery at Santos Dumont Airport

Handover points

FBOs and handling agents at Santos Dumont 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

Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.

Seasonal produce sourced near Rio de Janeiro

Inflight catering — Brazil

Inflight menus for short sectors departing SDU

Short flights from Santos Dumont Airport leave little time for galley work or multi-course sequences. Your private jet menu is built to land in front of the passenger within minutes: cold plates that hold without refrigeration, single-tray formats, items served at cabin temperature or with a single reheat. The inflight menu adjusts to what the market offers each month—citrus and stone fruit in summer, root vegetables and brassicas through winter—so texture and flavour stay consistent across the rotation without relying on long-haul cold storage.

Request catering

Private jet concierge — Rio de Janeiro

Beyond catering

The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.

Fresh flowers

Cabin arrangements delivered with the catering, conditioned to last the flight.

Wines & spirits

Sourced to your list, chilled or cellared, ready to serve.

Linen care

Cabin linen and crew pieces collected, laundered, returned pressed.

Dishware & equipment

China, glassware and galley equipment washed and repacked between legs.

Storage between rotations

Your equipment and stock held at the kitchen until the next leg.

Fine grocery

Pantry staples and fine grocery restocked for the days ahead.

Add concierge to your order →

One brief, one delivery — a reply typically within 30 minutes.

Local calendar

Private jet catering during Carnival and Réveillon at SDU

Carnival in February and March, and Réveillon in late December, drive the year's highest private aircraft volumes through Santos Dumont Airport. Apron slots tighten, PPR windows close earlier, and ground-handling queues lengthen as leisure charters layer onto the corporate schedule. For private jet catering, that means order lead times move forward by twenty-four to forty-eight hours, high-loader bookings require earlier confirmation, and delivery choreography must account for fuel trucks, catering vans and security sweeps competing for the same narrow taxiway access. If you're coordinating a departure during these weeks, lock your menu and final count as soon as passenger manifests firm up—it gives the kitchen time to prep without rushing and keeps your delivery slot intact when the apron's at capacity.

Carnival

February to MarchIn townHeavy demand

On the field

Carnival drives significant traffic through Santos Dumont Airport, tightening apron availability and extending ground handling turnaround times. You should confirm PPR well in advance and expect FBO congestion during peak arrivals.

What we do about it

Charter operators no longer schedule turboprops for February to March inbound traffic. Gulfstream and Global galleys handle full VIP flight catering loads without trolley stacking — we prep each course for sequential plating rather than bulk hold. Business aviation catering timings align with your actual wheels-up, not the filed slot.

Réveillon (New Year)

late DecemberIn townHeavy demand

On the field

Santos Dumont sees significantly reduced slot availability and tighter apron access during the Réveillon week as leisure traffic peaks and handling teams prioritize turnarounds for Copacabana-bound flights. Advance PPR and early catering coordination become essential.

What we do about it

Serving fifteen to twenty departures in a compressed late December window, private jet catering and charter flight catering orders multiply: multi-course menus for eight to twelve passengers per aircraft, all requiring New Year presentation standards. We batch-produce components two days ahead, then finish and pack to each tail number's specific departure slot.

Periods shift year to year — confirm the date with us when you order.

Request catering for Santos Dumont Airport (SDU/SBRJ) →

Trusted by Flight Crews and Operators

★★★★★

“A simple catering experience at SDU / SBRJ, Brazil. The team replied fast and everything arrived fresh and ready for cabin service.”

Alex C. · Flight attendant

★★★★★

“Strong operational support in Brazil for Santos Dumont Airport (SDU). Ordering was simple, updates were precise and the delivery was punctual.”

Martin F. · Operations agent

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