Catering to your aircraft in Chub Cay.
A single runway beside the marina at Chub Cay means light tails, short turns and seafood on the menu. We pack it for your galley and deliver to the FBO or handling agent.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
The local table at Chub Cay, North Andros waters starts with the sea. A private jet menu here leans on conch, spiny lobster, grouper and snapper, with coconut, key lime and guava as the fruit. Local specialities travel well when you plan the finish: conch salad stays chilled and is dressed at the last moment, grilled lobster tail is packed for the oven, johnnycake travels warm in foil. Private jet platters carry tropical fruit, cured fish and cheese. Gourmet inflight meals are built from the day's catch, and private jet snacks include plantain chips and coconut tart. The inflight menu is written for the galley of your aircraft, and every item of private jet food is labelled by seat.
Bahamian cooking is the reference for private jet food at Chub Cay. North Andros is sparsely populated, so the inflight menu relies on what the islands do best: cracked conch, lobster, red snapper, rice and peas, and guava duff. These local specialities are re-plated aboard rather than cooked, so each dish is chosen for how it holds. Private jet platters for the cabin pair chilled seafood with citrus and herbs. Gourmet inflight meals come hot from the oven pouch or cold on the board. Private jet snacks cover sweet and salty options in single portions. A private jet menu for Chub Cay is short, local and seasonal.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Chub Cay sits on a small island at the southern tip of the Berry Islands chain, with a 6,000-foot runway that mostly serves owners heading to the marina. Private jet catering here is planned around a short apron and a galley you know by heart. Aviation catering for MYBC covers inflight catering and in-flight catering platters, business aviation catering for corporate tails, executive jet catering for owners, diplomatic flight catering on request and cabin crew meals for the flight deck.
A business jet catering brief at Chub Cay is usually owners on a weekend run, with corporate jet catering built around lobster, conch and fruit. VIP flight catering and charter flight catering follow the same galley rules, and luxury inflight catering is a private jet chef writing a bespoke menu around the tail.
A ministerial or delegation flight into MYBC needs a menu cleared before cooking. We handle government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering with sealed, labelled boxes.
At Chub Cay the diet question is mostly about seafood. Conch, lobster, shrimp and fish are everywhere, so shellfish allergen free orders get a separate prep board, separate packaging and a card by seat number. Vegan, kosher, halal, gluten free and kids meals are built from imported produce and sealed at the source, then re-plated aboard. Special meals are labelled by seat, never by passenger name, and allergen free dishes travel in their own box.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
On a short stop at Chub Cay the crew eats on the ramp or in the cockpit, so crew meals are on request and billed like any order. Flight crew meals, pilot meals and cockpit meals are packed separately, crew catering is labelled CREW, crew meal boxes close with a single lid, and different meals for pilots are available. Cabin crew meals come in the same sealed format.
FBO catering at Chub Cay is handed over at the general aviation terminal or beside the aircraft. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering follows the slot you give us. Handling agent catering is a matter of door, apron and who is waiting.
Chub Cay is a small-island strip, and most aircraft arriving here are light and midsize jets. The type decides the loading: a smaller cabin door means carried boxes and a handling agent on the apron, while a larger tail may need a high loader for galley catering. We plan airside catering delivery around the door height and galley layout of your aircraft, and aircraft provisioning follows the same approach whether the tail is a turboprop or a heavy jet.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Chub Cay is an airport catering stop in the Berry Islands with a marina, a single runway and a general aviation focus. FBO services and ground handling services are simple, and the field behaves as a small business aviation hub for owners and yacht crews.
Aviation catering at Chub Cay follows the owners' calendar: winter fishing, spring regattas, summer quiet. Inflight catering, in-flight catering, business aviation catering and executive jet catering are ordered around the yacht schedule, diplomatic flight catering is rare and cabin crew meals are boxed for the flight deck.
Bahamas customs inspects food entering the country, so fresh meat and produce are declared and sealed packaging is simplest. We pack crew boxes and cabin catering to clear without a long inspection, and anything unlisted is left out.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at MYBC, the next request was vegetarian wraps and colourful salads for 5 guests, with an evening cabin service to work around. The Galley Girls updated the canapés in the written order and sent back a confirmation that clearly showed our amendments. The note about the salads was easy to spot, and we could brief the rest of the team quickly. Our brief for inflight catering was met with a sensible plan for packing arrangement.”
“Rather than an elaborate service at CCZ, our 10 guests wanted roasted chicken and seasonal vegetables, organised sensibly around limited fridge space. The Galley Girls talked through the quantities of snack boxes with us before confirmation, rather than leaving us to guess the portions. We also checked the starters before approval, which helped avoid a second round of questions later in the preparation. My main takeaway from this in-flight catering order was the practical approach to storage requirements.”
“The 12 passenger portions of a mezze selection with flatbreads were the easy part; managing a late menu amendment at Chub Cay Airport took more planning. The Galley Girls kept the salads separate from the finishing elements, which gave us control over the final presentation. I would discuss vip inflight catering with them again, especially when storage requirements needs careful coordination. We could finish the sandwiches as each guest was ready, rather than laying everything out at once.”
Price depends on what you order, not on where you land. At Chub Cay, imported fresh meat and produce cross customs under Bahamian food-import rules, while local seafood is sourced on the island. We invoice each dish separately, so a lobster dinner and a snack box are quoted apart.
Planning the return from MYBC means deciding what travels back chilled and what is cooked fresh. Last-minute orders are handled, and the departure slot is the only fixed point.
An empty-cabin repositioning still lands as an international arrival, so food on board is subject to Bahamas customs. Crew meals are sealed boxes, cabin catering is declared, and anything unused should be reported rather than left on the aircraft. Tell us the type and we pack accordingly.
You can carry your own food, though on a government flight it is simpler to have us pack to protocol. Sealed, traced and labelled with seat numbers, it clears customs at Chub Cay without questions.
Catering sits outside a private jet charter contract here too. It is a separate order, billed as such, and the departure slot tells us when the handover has to be at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
