01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Oiapoque, Brazil
Airline catering, VIP & private jet catering at Oiapoque (SBOI / OYK)
OYK (IATA) · SBOI (ICAO)
The 1,200-metre runway at Oiapoque sets a narrow-body reference code, and every rotation that lands here still needs inflight catering staged to the minute. AERO GOURMET runs in-flight catering off one ops desk, boarding tray sets by hi-loader to galley height rather than leaving carts at the foot of the aircraft, from uplift request to airside sign-off.
1,200 m
Longest runway
Narrow-body
Largest aircraft handled
1
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Oiapoque
Inflight catering with hi-loader boarding at SBOI
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at Oiapoque airport
Aircraft catering sealed from kitchen to galley at SBOI
The narrow-body reference code held at Oiapoque sets a single, predictable loading sequence rather than a queue of competing hi-loaders on the ramp. Every catering uplift moves from sealed cart to galley door under one escort, with ramp access managed on our own badges rather than shared apron traffic. That sequence is what lets a tight turnaround stay tight at SBOI, whatever the mission behind it.
Between our kitchen and the stand at Oiapoque, the constraint is the convoy, not the galley catering itself: screening, escort and apron movement all sit ahead of the aircraft door, and we plan the catering uplift against the slowest of them rather than the fastest. A sealed cart leaving OYK carries a temperature log opened at the kitchen and closed again at handover, with a seal number checked against the loading sheet at both ends. That chain of custody is signed off crew-side before the galley door closes, so responsibility for the load never sits with more than one name at a time.
The convoy is the risk on this ramp, not the food inside it.
Crew meals from the kitchen serving Oiapoque, Brazil
Cleared crews behind government flight catering at Oiapoque airport
A narrow-body reference code keeps rotations at Oiapoque compact, which is exactly why the kitchen behind them runs hot production, pastry, a cold larder and a protocol line under one roof rather than split across sites. Airport catering at OYK is planned from that single facility, with tray sets and passenger meal boxes staged ahead of each hi-loader run. The same production kitchen supports airport catering in Oiapoque for scheduled, charter and ad hoc rotations without switching lines between them, held to HACCP throughout.
The team behind government flight catering at Oiapoque is the same named crew on every rotation, not a rotating pool drawn from general staff. Each member carries security clearance on file, sits on the access list for the ramp, and is trained to household and protocol standards that travel with the paperwork rather than with the person. That continuity is what keeps catering at OYK auditable movement to movement.
VIP flight catering menus for SBOI / OYK departures
Royal flight catering standards per cabin at Oiapoque (OYK)
From passenger meal boxes to VVIP menus, the inflight catering at Oiapoque follows the cabin, the mission and the season rather than a fixed rotation. Menus draw on Brazil's produce where the season allows it, built around dairy, river fish and orchard fruit rather than a single signature dish. Every specification is written to the cabin it boards into, First, Business or main cabin, and adjusted for a scheduled turnaround or a longer charter leg alike. Allergen, halal, kosher and medical sets are documented per passenger and per cabin before the cart is sealed, never assembled on the day.
First & VVIP cabins
First and VVIP cabins at Oiapoque are plated to a written specification rather than to a standard tray, with caviar and à-la-carte service available on request against the standing order. VIP flight catering here is filed and repeated the same way on every movement, not reinvented for each one.
Business cabins
Business cabins at SBOI run multi-choice hot service in galley-ready tray sets sized to the aircraft fitted that day. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, so the flight deck and the cabin crew never draw from the passenger set.
Protocol & dietary
Protocol and dietary requirements at Oiapoque are documented per passenger rather than assumed from the booking class, covering halal and kosher sets alongside the full range of IATA special meal codes. Every SPML order is produced on a separate line and sealed before it leaves the kitchen, keeping inflight catering auditable meal by meal.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
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Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
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Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Cold chain and HACCP for aircraft catering at SBOI / OYK
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at OYK
Oiapoque sits on a single 1,200-metre runway with a narrow-body reference code, which keeps the traffic mix here to scheduled turnarounds, charter movements and occasional government flights rather than a wide-body peak wave. That mix makes documentation the recurring problem rather than volume: a delegation adds a protocol file, a charter adds a manifest, and the loading sheet has to carry both without slowing the stand.
The uplift moves from our kitchen to the ramp by sealed cart, boarded by hi-loader to galley height rather than left at the foot of the aircraft, with our own crew on the apron for the full sequence. Airline catering at OYK is coordinated from that single stand rather than split across positions, and in-flight catering at SBOI keeps the same escort on every leg of a rotation.
One coordinator signs the load at the kitchen and again at the aircraft, so aviation catering in Brazil never changes hands without a name attached to it, and inflight catering in Brazil stays traceable stand to stand.
VVIP catering alongside scheduled flights at SBOI
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Government and state flight catering at OYK
At Oiapoque, the narrow-body reference code still carries the full weight of a delegation movement despite the single stand available to work it. Government flight catering here documents the protocol file per passenger, puts only security-cleared staff on the load, and seals the uplift before it leaves the kitchen, whether the aircraft is carrying a head of state or a smaller official party.
Government & state flights →
02
Royal and VVIP flight catering at Oiapoque
Sequencing a household movement around a single narrow-body stand means every course has to be staged before the aircraft blocks in, not after. Royal flight catering at OYK holds a written household specification on file between movements, covering private airliners in the BBJ and ACJ range, with halal and other royal household dietary requirements produced to VVIP standard on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at SBOI
1,200 metres of runway, which sets the narrow-body ceiling this ramp works to rather than a wide-body one. Charter flight catering in Brazil for ACMI and wet-lease operators, group movements and special missions still gets a full multi-class uplift counted against the loading sheet, with charter flight catering in Oiapoque staged in the order the galleys are laid out.
Wide-body charter →
04
Airline and ad hoc catering at OYK
A narrow-body airframe is what this reference code was built to turn around quickly, and that speed is what carriers running Oiapoque as an outstation depend on. Ad hoc airline catering here covers outstation catering, diversion catering and technical stop catering off one duty roster, with crew meals in Brazil boxed to the same roster and crew meals at Oiapoque held ready for a short-notice call, across a multi-leg rotation without a change of specification.
Commercial airlines →
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Private jet and FBO catering at Oiapoque
Our kitchen works the same 1,200-metre-runway stand for business aviation as for scheduled traffic, running private jet catering at Oiapoque out to the FBOs on the field and the GA terminal. FBO catering here moves on the same cold chain and the same paperwork as an airline uplift, whether the order is business aviation catering or a single business jet catering run.
Private jets →
Charter flight catering reviewed at Oiapoque airport
Operators on commercial aviation catering at Oiapoque, Brazil
Government flight department
Royal household
Charter operator
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Scheduled airline
“Our flight changed at short notice and we arranged diverted flight catering at Oiapoque (OYK/SBOI). Confirmation was quick, the order stayed clear despite several updates, and delivery reached the aircraft on time. We would use them again for another short-notice stop. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Scheduled airline
Arthur — FBO Services Manager
“For an operation away from our normal base, we arranged catering for airlines without flight kitchen at Oiapoque (OYK/SBOI). Updates were concise and the delivery timing matched our handling plan. A solid solution for outstation operations. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Scheduled airline
Dario — Airport Duty Manager
“We requested an airline catering cost per meal for Oiapoque (OYK/SBOI) and appreciated how clear the pricing was. The quote was detailed enough for operations and accounting, but still quick to review. The clear communication made the booking easy. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Private jet operator
Maria — Cabin Services Manager
Airport catering data for Oiapoque (SBOI / OYK)
| Datum | Value |
|---|---|
| Longest runway | 1,200 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | SBOI |
Business jet catering questions at SBOI / OYK
Diversion catering and ramp questions at SBOI / OYK
What operations gets asked every week about Oiapoque.
Ask operations directly →Which method gets airline catering airside at Oiapoque?
The load moves by sealed cart to the stand and boards by hi-loader, so airside delivery reaches galley height directly rather than stopping at the foot of the aircraft.
Who sets the lead time for an order at OYK?
For a scheduled rotation the desk asks how far in advance the specification is confirmed, but last minute airline catering is still worked against the same loading sheet on shorter notice.
When does airline catering cost get confirmed at SBOI?
Once cabin count, specification and loading window are set, the desk returns a quotation built on those three factors rather than a published price list.
Does Oiapoque produce halal, kosher and SPML meals?
Every special meal order, halal, kosher or another IATA special meal code, is produced on its own line and documented per passenger before the cart is sealed.
Aviation catering across the Oiapoque region
OYP / SOOG
Saint-Georges-de-l'Oyapock
French Guiana · 5 km from Oiapoque
Airline & VIP flight catering →
CAY / SOCA
Matoury
French Guiana · 124 km from Oiapoque
Airline & VIP flight catering →
MPY / SOOA
Maripasoula
French Guiana · 250 km from Oiapoque
Airline & VIP flight catering →
Aviation catering quote for OYK
Request a quote
Send us your catering needs for OYK
Oiapoque (OYK / SBOI)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Oiapoque, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Oiapoque (OYK)