01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — São Paulo, Brazil
VIP & private jet catering with airline catering at São Paulo (SBGR / GRU)
GRU (IATA) · SBGR (ICAO)
With a 3,700-metre runway holding two wide-body stands, São Paulo takes scheduled, charter, government and royal movements on the same apron. Inflight catering here runs off one ops desk, and hi-loader boarding lifts sealed carts to galley height for uplift, delivering in-flight catering and inflight catering to every cabin airside.
3,700 m
Longest runway
Wide-body
Largest aircraft handled
2
Runways
3
FBOs on station
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 — São Paulo
Hi-loader aviation catering on the São Paulo (GRU) apron
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window for SBGR / GRU departures
Flight catering sealed and logged to the stand at São Paulo (GRU)
The catering uplift at SBGR follows a fixed sequence rather than a quoted duration: sealed at the kitchen, escorted across the ramp, and handed over at the galley door. Two runways and one wide-body reference code set how the convoy is timed against other ground traffic on the apron at São Paulo. Nothing on this route is estimated after the seal is broken; the record that closes the load is the one that matters at GRU.
Between our kitchen and the wide-body stand at São Paulo sit screening, an escorted convoy and apron traffic that a two-runway field carries at volume, and we plan the catering uplift against the worst case in that queue rather than the average one. Chain of custody runs on paper the whole way: a sealed cart leaves the kitchen with a temperature log started at the door, and the same log is checked again at the galley on handover. Galley catering is only signed off once the seal, the log and the loading sheet agree, and that signature is what closes the rotation at GRU.
One seal, one log, one signature: the load is accountable end to end.
Crew meals and pilot meals for SBGR / GRU departures
Airline food supplier crews cleared for São Paulo, Brazil
The flight kitchen that provisions SBGR runs hot production, pastry, a cold larder and a protocol line under one roof, working to HACCP standard across every batch that leaves for the ramp. Airport catering at SBGR is built around wide-body volume rather than single sectors, so the cold chain is planned for multiple simultaneous rotations rather than one aircraft at a time. That single-site production is what lets airport catering in São Paulo hold one specification across a First, Business and main cabin uplift on the same wide-body stand.
The team that handles government flight catering at São Paulo is the same named crew on every rotation, carrying security clearance on file and standing on the access list rather than rotating in on demand. Household requirements are worked to a written specification kept between movements, and the same specification travels with the paperwork that accompanies a sealed uplift onto the ramp. Nothing about that team changes between a scheduled charter and a state movement at GRU; only the protocol file does.
VIP flight catering menus for GRU departures
Royal flight catering standards per cabin at SBGR / GRU
Inflight catering at São Paulo is written to the cabin, the mission and the season rather than to a fixed cycle, and the wide-body reference code held here means a First, Business and main cabin uplift can move on the same rotation. Menus draw on Brazil's produce in general terms - dairy, orchard fruit, coastal fish - worked into a specification rather than a fixed dish list, so the same standard holds whether the sector is short-haul or long-haul out of GRU. VIP flight menus and charter flight menus are built from the same kitchen and the same cold chain, differing in service style rather than in sourcing. Allergen, halal, kosher and medical sets are documented per passenger and per cabin, and produced against that documentation rather than against a general assumption.
First & VVIP cabins
First and VVIP cabins at São Paulo take VIP flight catering plated to a written specification, with caviar and à-la-carte service available on request rather than fixed to a set cycle. The presentation is filed against the standing order for GRU, so a repeat rotation is served to the same brief every time.
Business cabins
Business cabins at SBGR run multi-choice hot service built to cabin specification, in oven-ready formats sized to the galley fitted to the aircraft on the stand. Crew meals and cabin crew meals are boxed to the roster, and pilot meals are packed separately, so tray sets and meal boxes leave the kitchen already matched to the rotation at São Paulo.
Protocol & dietary
Protocol and dietary requirements at GRU are documented per passenger, covering household, religious and medical sets alongside halal and kosher production and the full range of IATA special meal codes. Each set is produced on a separate line and sealed before it leaves the kitchen, so inflight catering for a mixed-cabin rotation reaches the aircraft with every code already matched to its passenger.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Aircraft catering under HACCP control at GRU
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 São Paulo airport
São Paulo runs scheduled, charter and government traffic across two runways and a wide-body reference code, a mix in which a delegation is a documentation problem, a peak wave is a capacity problem and a repeat rotation is a repetition problem. Airline catering at GRU is built to carry all three without treating any of them as an exception to the standard routine.
The uplift travels from our kitchen to the ramp under escort, sealed until it reaches the stand, where hi-loader boarding lifts trays directly to galley height rather than leaving them at the foot of the aircraft. Inflight catering, in-flight catering and aviation catering at São Paulo run off one ops desk, and airport catering here is planned stand by stand rather than promised in general terms, with ramp access held on our own clearance.
One coordinator carries the rotation from seal to signature, so the handover at the aircraft closes against the same record that opened it at the kitchen door.
VVIP catering alongside scheduled flights at São Paulo (GRU)
01
Government and state flight catering at São Paulo
Two runways and a wide-body reference code let a head of state aircraft move through São Paulo on the same ramp infrastructure as a scheduled wide-body, without the movement needing a dedicated stand. Government flight catering here covers state visits and official delegations, with the protocol file documented per passenger, security-cleared staff on the load, and the uplift sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at SBGR
Our kitchen holds a wide-body reference code specification for private airliners moving through São Paulo, covering BBJ, ACJ and wide-body VIP configurations without treating them as a variant of a standard rotation. Royal flight catering at GRU is held to a written household specification kept on file between movements, with halal and other household dietary requirements produced against that same document on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at GRU
A wide-body reference code at São Paulo carries ACMI and wet-lease operators, group movements and special missions on the same stands as scheduled traffic, with no separate ramp routing for charter work. Charter flight catering at SBGR delivers a full three-cabin uplift counted against the loading sheet, and charter flight catering in Brazil is staged in the order the galleys are laid out across a multi-leg pattern.
Wide-body charter →
04
Airline and ad hoc catering at São Paulo
A wide-body reference code held at São Paulo means a diverted aircraft is worked to the same loading sheet as a scheduled rotation, without a separate protocol for the unplanned. Ad hoc airline catering at São Paulo covers carriers running this station as an outstation, with outstation catering, diversion catering and technical stop catering at GRU drawn off one duty roster, AOG included, and crew meals boxed to the same rotation across a multi-leg pattern.
Commercial airlines →
05
Private jet and FBO catering at SBGR
Business aircraft using the GA terminal and the FBOs on the field at São Paulo draw on the same wide-body reference code kitchen that provisions the main ramp, rather than a separate production line. Private jet catering at GRU reaches the FBOs on the field under our dedicated branch, and FBO catering runs on the same cold chain and the same paperwork as a business aviation catering or business jet catering uplift.
Private jets →
FBOs at São Paulo
abs airport business services (sata)
gatgru
lider aviacao
Charter flight catering reviewed at São Paulo, Brazil
Operators on commercial aviation catering at São Paulo
Government flight department
Royal household
Charter operator
Scheduled airline
“We arranged royal flight catering at São Paulo (GRU/SBGR) for a sensitive movement. The team understood the need for confidentiality and kept the order organized despite late passenger and dietary changes. A professional service for movements where discretion matters. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★☆Private jet operator
Leila — VIP Flight Operations Manager
“We ordered ACJ catering for our aircraft at São Paulo (GRU/SBGR) and the result was very good. The portions, packaging, and labeling worked well for the cabin, and the timing was spot on. I would happily use them again on a VIP rotation. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Charter operator
Maria — Flight Operations Specialist
“We booked hajj flight catering at São Paulo (GRU/SBGR) for a large group departure. Packaging was practical for the cabin and the uplift arrived in good order for departure. The operation ran smoothly from order to uplift. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★☆Scheduled airline
Jean — Operations Control Officer
Airport catering reference for São Paulo (SBGR / GRU)
| Datum | Value |
|---|---|
| Longest runway | 3,700 m |
| Runways | 2 |
| Aerodrome reference code | wide-body |
| ICAO | SBGR |
Business jet catering questions at GRU
Diversion catering and ramp questions at GRU
What operations gets asked every week about São Paulo.
Ask operations directly →At what point are halal, kosher and other special meals documented for São Paulo?
Dietary requirements are logged at the point of order, against the passenger and the cabin, before the special meal codes are assigned to a production line. Halal, kosher and the full range of SPML codes are produced separately and sealed before they leave the kitchen, so the documentation travels with the tray rather than being matched afterwards.
Is airline catering cost fixed at São Paulo airport?
The coordinator handling your rotation works from the cabin count, the specification and the loading window rather than from a published rate, since airline catering cost varies with what is actually boarded. The desk returns a quotation once those three points are confirmed for the GRU rotation.
Does GRU handle VIP, VVIP and government flight catering under protocol?
Every VIP flight catering and government flight catering movement at GRU is worked to a written protocol file, documented per passenger and closed with a signed handover. Each uplift carries the same security-cleared team regardless of which cabin or mission it serves.
Who delivers private jet catering to the FBOs and the GA terminal at SBGR?
For business aviation traffic at SBGR, our dedicated branch delivers private jet catering and FBO catering to the FBOs on the field and the GA terminal on the same cold chain as an airline uplift. Across every FBO on the field, the paperwork and the seal are identical to a wide-body rotation.
Where is airline catering handed over airside at São Paulo?
The signed loading sheet is the record that proves airside delivery: airline catering at São Paulo is boarded by hi-loader directly to galley height on the stand rather than left at the foot of the aircraft. That handover, not a separate delivery note, is what closes the rotation.
Commercial aviation catering near São Paulo
CGH / SBSP
São Paulo
Brazil · 29 km from São Paulo
Airline & VIP flight catering →
SSZ / SBST
Guarujá
Brazil · 58 km from São Paulo
Airline & VIP flight catering →
SJK / SBSJ
São José Dos Campos
Brazil · 66 km from São Paulo
Airline & VIP flight catering →
Aircraft catering quote for São Paulo airport
Request a quote
Send us your catering needs for GRU
São Paulo (GRU / SBGR)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for São Paulo, 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 São Paulo (GRU)