Private Jet Catering at Serafin Enoss Bertaso Airport (SBCH / XAP), Chapecó
From the moment your order is sealed, private jet catering for XAP in Chapecó follows cold-chain discipline: chilled transport, temperature-monitored holding, and airside handover timed to your slot, so what you brief arrives as you specified.
Altitude flattens aroma and dries the palate—Theo Nakamura builds every dish to counter that shift. He lifts acidity and seasoning beyond what would taste balanced on the ground, undercooks starches by two minutes so they finish correctly in the galley reheat, and seals sauces separately so they do not reduce to paste at cabin pressure. Each menu for XAP is written for the aircraft you are flying, the oven capacity you have, and the leg length ahead. Theo answers directly when you order, adjusts for a restriction you did not anticipate, and confirms timing against your departure slot.
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.
If the slot moves, the delivery window moves with it. To order private jet catering for XAP, send your departure time, passenger count, and any dietary restrictions; you receive a private jet catering quote with lead time—typically twenty-four to thirty-six hours for a full menu, shorter for crew meals and cold service. The kitchen seals each item immediately after plating, transfers it in chilled transport, and holds it through a delay without breaking the cold chain. Delivery is timed against your fuelling schedule so the handover happens minutes before boarding, not hours before when refrigeration on the ramp becomes a problem.
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Jet catering Chapecó
From the moment the market opens, the kitchen preparing your order for XAP works to a cold-chain discipline built around your departure slot. Business aviation catering at Serafin Enoss Bertaso Airport begins with ingredient intake in dedicated cold rooms, then moves through timed prep stations—garde-manger, pâtisserie, hot galley—where every dish is plated, sealed immediately after assembly, and logged. Temperature is recorded at sealing, during chilled holding, and again at handover, so a delayed slot never compromises what you serve. Private jet catering demands that rigour: allergen protocols are documented on every label, and the cold chain remains unbroken through holding and transfer.
Private jet catering menu at Serafin Enoss Bertaso Airport
You can order breakfast trays, cold plates that hold across a six-hour leg, mains that reheat in a standard galley oven without drying out, and crew meals on the same run. Each item is portioned per seat, labelled with its full allergen profile, and packed to travel upright in a confined galley. The kitchen adjusts seasoning and texture for cabin pressure and dry air, so what leaves the facility arrives as intended, not as a compromise.
Reheats in a galley oven at 160°C for twelve minutes, sauce sealed separately, no gluten.
Served cold, holds four hours under refrigeration, contains fish and dairy.
Travels at room temperature, slices cleanly after two hours, contains nuts and gluten.
Three of the dishes the Serafin Enoss Bertaso 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 Serafin Enoss Bertaso Airport
Aviation catering delivery airside at Serafin Enoss Bertaso
You no longer wait for a courier to clear the checkpoint. Badged drivers deliver VIP flight catering and charter flight catering directly airside at XAP, in temperature-controlled vehicles, to your FBO or ramp-side at the aircraft door. Timing is set by your slot, not a fixed run. Reheating in a galley oven dries out delicate fish and tightens proteins; the kitchen builds each dish to survive that environment—sauces hold moisture, starches are slightly undercooked, seasoning is lifted to counter the muted perception at altitude. High loader capability is confirmed at the time of order where available, serving galley doors at height for larger cabins.
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Flight catering at XAP shaped by the season
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.
“Very smooth service in Brazil at XAP / SBCH. Clear updates, quality catering and everything packed correctly for the galley.”
“Coordination for Serafin Enoss Bertaso Airport (XAP) in Brazil was straightforward. One clear contact, fast confirmation and no operational issues.”
Private jet catering at Serafin Enoss Bertaso Airport — questions
We deliver inflight catering at SBCH to the fixed-base operator on the general-aviation apron and, when confirmed in advance, directly to your aircraft on the ramp. Specific FBO names and contact details are provided at the time you place your order.
We can typically accommodate same-day requests if the order is confirmed before mid-morning and the kitchen has available cold-room capacity. Notice requirements vary with menu complexity and departure time, so early contact improves flexibility.
Yes. Every dish is labelled with allergens—gluten, dairy, nuts, shellfish, soy, eggs—and the kitchen prepares vegetarian, vegan, low-sodium, and other restricted menus on request. You provide the requirements when you order, and we document them on the manifest.
High-loader service for aviation catering at SBCH is available where ramp equipment can be confirmed at the time of your order. When a loader isn't present, we use insulated carriers and walk-up stairs to deliver directly to the cabin door.
Contact us with your departure time, passenger count, and any dietary needs. We'll confirm the menu, coordinate delivery with your handling agent, and provide a final manifest before your aircraft arrives on the ramp at Serafin Enoss Bertaso Airport.
Private jet catering at Serafin Enoss Bertaso Airport — one message away.
Send your flight brief now — the Chapecó kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →