Catering to your aircraft in Moss Town.
Exuma International is a low, flat strip serving charter parties bound for the cays, and the catering follows: seafood, fruit and boxed crew meals, handed to the aircraft at the FBO.
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.
Exuma is a seafood island, and a private jet menu for Moss Town starts with what comes off the boats: cracked conch, grouper, lobster in season, snapper. That is the core of any inflight menu written for MYEF, with local specialities such as peas and rice, johnnycakes and guava duff alongside. Private jet food from the Exuma cays travels well when the fish is cooked firm and the sauce is packed apart, so the galley oven only has to finish the plate. Private jet platters of conch salad, tropical fruit and coconut tart suit a short flight to the cays, and gourmet inflight meals can be built from the same larder for a longer sector. Private jet snacks lean on coconut, plantain chips and pineapple. The menu reads Bahamian, never generic.
Bahamian cooking is the Exuma answer to a private jet menu: conch in every form, steamed or fried fish, baked macaroni, plantain. For an inflight menu out of Moss Town, local specialities are chosen by how they hold in a drawer. Conch salad stays chilled and is dressed late, while grouper is cooked through and plated from the oven. Private jet food here also means fruit from the island, coconut bread and rum cake. Private jet platters, gourmet inflight meals and private jet snacks all draw on this larder, written for a galley without a stove and for passengers who want to taste the island before they land.
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.
Most aircraft landing at MYEF arrive from Florida or Nassau with a charter party and a short stay ahead, so the galley question is what to load for the island and what to take back. Our private jet catering for Moss Town covers business aviation catering, executive jet catering and diplomatic flight catering, each written with the type and the seat plan in mind. We pack for the galley you actually have, and cabin crew meals ride in their own box.
Business jet catering at Exuma International usually means a small party, a light or midsize jet and a menu written around the seat plan. Corporate jet catering and VIP flight catering for MYEF are briefed by phone, charter flight catering follows the same order, and luxury inflight catering is a private jet chef's menu built from island fish. Ask for a bespoke menu and we write it.
Official visitors to the Bahamas are rare at Moss Town, so VIP aviation catering here is planned case by case. Government flight catering and head of state flight catering start with protocol, and state visit aircraft catering is traced, sealed and delivered to the aircraft by a named team.
Dietary cards at Exuma follow the Bahamian kitchen, where shellfish, coconut and peanuts turn up in places a guest does not expect. Kosher, halal, vegan, gluten free and allergen free special meals are cooked and boxed apart, with the allergen written on the card, and kids meals are packed to be eaten without a plate. Tell us the restriction by seat and we adapt the local dish or replace it.
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.
Crew meals at Exuma are packed for people who may wait on the ground and eat with one hand. Flight crew meals and pilot meals ride in their own boxes, marked by seat and never mixed with guest trays. Crew catering is ordered on request and invoiced like the rest. Cockpit meals are easy to eat in a jumpseat, crew meal boxes close flat, and different meals for pilots are written when the operator asks. Cabin crew meals are packed as a separate box.
FBO catering at Exuma International is handed over at the general aviation terminal or to your handling agent. Catering delivery to the FBO is arranged around your slot, and ground handling catering follows the apron's own access rules. Handling agent catering means your agent signs for the boxes.
MYEF handles light and midsize jets in the main, so galley catering usually travels in a cooler and a couple of boxes carried up the stairs. When a larger aircraft is on the apron, airside catering delivery is planned around the door height and the aircraft provisioning list, and we confirm with your handling agent whether a high loader is needed. Send us the aircraft type and what its galley can hold, and the loading plan follows from that.
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.
Exuma International serves the Out Island chain with scheduled and general aviation traffic, at nine feet above sea level. Airport catering at MYEF is geared to private arrivals bound for the cays, and charter parties are the main clients. FBO services and ground handling services on the field are what carry boxes from the car to the aircraft steps, and the general aviation side is where most of our orders end up.
Inflight catering and in-flight catering at Exuma are written for a business aviation hub that lives mainly on seasonal traffic. Aviation catering and business aviation catering follow the winter peak, when FBO services and ground handling services are at their busiest on a small apron. Executive jet catering suits owners flying in from Florida, diplomatic flight catering is occasional, and cabin crew meals and crew meals are ordered with the trip.
The Bahamas applies customs and agriculture rules to food, and fresh produce, meat and plants arriving unannounced can be seized. Your handling agent manages the declaration at Exuma, and the ground handling services on the field expect catering to be ordered locally and not carried in, so that is how we plan it.
Average rating from the cabin crew and pilots we cater for.
“Having 10 guests request smoked salmon bagels and sliced fruit at GGT meant planning the portions carefully while accounting for a family lunch request. My search for "private jet catering near me" led to a practical conversation about storage requirements. We discussed the dimensions before confirming; The Galley Girls grouped the sauces into sealed meal containers that were easy to handle. Separating the canapés from the first service items helped us avoid opening boxes we did not yet need.”
“Breakfast was already sorted; at Exuma International Airport, the next request was a charcuterie board and fresh bread for 8 guests, with a family lunch request to work around. For our team, the strongest part of their private jet catering menu was how they handled packing arrangement. With several people involved, The Galley Girls kept the snack boxes and delivery arrangements together in a concise order update. The cabin team could match the crew provisions to the request before moving on to the remaining departure tasks.”
“Nothing about the 3 guest order at MYEF called for excess complexity: just grilled salmon with a lemon dressing and sensible planning for several individual meal preferences. Instead of asking us to improvise, The Galley Girls explained how the starters could be arranged during service. Keeping the canapés aside until service helped preserve the presentation while we dealt with the boarding tasks. For our team, the strongest part of their private aviation catering was how they handled crew briefing.”
Think of it as plates, not packages: how much does private jet catering cost depends on what each guest eats. Grouper and peas cost less than lobster tail, and if the party changes size late at Moss Town, the order is adjusted and invoiced as sent.
Ground time at Exuma runs from a quick refuel to a full rest period, and the crew meals follow it. Lead time depends on the product, since lobster needs sourcing and fruit does not, and last-minute orders are handled.
Every country has its own food-import rules, and the Bahamas is strict on fresh produce and meat. Ask your handling agent about customs before loading anything abroad, and let us supply the meals at MYEF.
Packing the return meal here is the practical answer. A return leg ordered from Moss Town travels sealed and labelled, and own food carried in from abroad faces customs questions at GGT.
Catering sits apart from a charter contract, and a short repositioning flight into Exuma changes nothing. Guests are not aboard, so there is little to serve, but the crew eats, and that meal is an order like any other.
Tail, pax and diets — a flight attendant takes it from there, day or night.
