Catering to your aircraft in Freeport.
Freeport sits at 7 ft above sea level on a runway built long enough for heavy traffic, and most arrivals are Florida-based jets with a short list of passengers. We cook and pack for the galley you have and hand it over at the aircraft, with a full crew meal behind it.
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.
Grand Bahama is a seafood island, and the private jet menu at Freeport follows the water. Cracked conch, conch salad, grouper and spiny lobster, when the season is open, are the local specialities every guest expects, and the inflight menu has to carry them without losing texture. Raw conch salad is cut and dressed apart; fried grouper goes cold in a vented box rather than sweating in a sealed one.
Private jet food here also means Bahamian bread, coconut, guava, pigeon peas and rice, johnnycake and sorrel. Hot plates travel sealed with the sauce in its own pot, cold plates are plated for the drawer. Customs in the Bahamas controls fresh produce and meat, so we plan the menu around what the crew can lawfully take on board.
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.
A 11,000 ft runway at sea level, a customs hall that sees mostly Florida registrations, and a hurricane season that rewrites departure plans: that is the setting for private jet catering at Grand Bahama International. Our team, former VIP flight attendants, builds inflight catering around the galley you actually have, and last-minute orders are handled. Aviation catering here leans on seafood, citrus and fresh bread, and business aviation catering for FPO is planned with the FBO and the handling agent. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same method.
Freeport sees weekend business jet catering for Florida-based owners and corporate jet catering for boat-show traffic. VIP flight catering starts with the tail number and the seat plan, charter flight catering with the operator's policy. Luxury inflight catering is cooked for the galley, and a private jet chef can write a bespoke menu around conch, lobster in season and Bahamian bread.
Government flight catering at MYGF is a matter of protocol and discretion. Head of state flight catering needs a menu cleared before anything is cooked, and VIP aviation catering is handled by a named team. For a state visit aircraft catering order, the labels carry seat numbers and nothing else.
At Freeport, special meals are a procedure written around the Bahamian kitchen. Seafood and shellfish are everywhere, so allergen free means a separate board, separate fat and a sealed tray. Kosher, halal, vegan and gluten free orders travel in their own labelled box, and kids meals are marked by seat. Tell us the restriction with the tail number and we plan around 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 Freeport are ordered and billed like the rest of the trip, on request. Flight crew meals for a turnaround on the ramp are built to be eaten from a box: pilot meals and cockpit meals that need one hand and no cutlery drama, with different meals for pilots when the operator asks for it. Crew catering for a weekend stopover can add a hot dish and cabin crew boxes labelled CREW. Crew meal boxes stay apart from the guest trays.
At MYGF the van goes where the handling agent clears it. FBO catering lands at the general aviation terminal, ground handling catering covers the gate, and handling agent catering is confirmed with your slot. Catering delivery to the FBO is the same on every order.
The aircraft type decides how Freeport is loaded. A light jet takes the trays through the door by hand, while a larger cabin may call for a high loader and a van parked on the apron. Galley catering is packed for the oven and drawers of that tail, and airside catering delivery is agreed with the handling agent before the slot. Aircraft provisioning stays inside the same hand-over.
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.
Freeport is an island airport at 7 ft elevation with a long runway and a general aviation ramp. Airport catering here is shaped by Florida traffic, hurricane season and Bahamian customs. General aviation arrivals dominate the day, with FBO services and ground handling services at the terminal.
Freeport is a business aviation hub for Florida weekend traffic, and inflight catering, in-flight catering and aviation catering are planned around it. Business aviation catering and executive jet catering follow the tail and the season, diplomatic flight catering follows protocol, and cabin crew meals follow duty time.
The Bahamas controls fresh meat, dairy and produce on entry, and customs at Freeport checks what is on board against the declaration. Frozen or cooked items sealed in trays are easiest. Tell us your menu and we flag what is local and what is imported.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at MYGF, the next request was a mezze selection with flatbreads for 5 guests, with a tight boarding window to work around. I appreciated the emphasis on catering handover throughout the aviation catering services arrangements. The Galley Girls gave us an update on the main courses before the handover, which helped us organise the cabin checks. The canapés went straight to the right colleague instead of circulating between several people during the turnaround.”
“Having 8 guests request a cold lunch with cheese and fruit at FPO meant planning the portions carefully while accounting for different crew meal preferences. I want an aviation catering company to understand packing arrangement, and this order gave us a useful starting point. The confirmation from The Galley Girls showed the side dishes clearly enough for us to check the planned service quantities. We also checked the crew provisions before approval, which helped avoid a second round of questions later in the preparation.”
“Before our guests boarded at Grand Bahama International Airport, we needed herb chicken with a quinoa salad divided into 12 portions suitable for a tight boarding window. The Galley Girls labelled the canapés in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the crew provisions identifiable helped the colleague taking over service understand the order without another long explanation. When comparing aviation catering companies, I would look closely at meal organisation after this experience.”
Seasonal fish decides most of it. Spiny lobster in open season prices differently from grouper year round, and a crew box costs far less than a full cabin service. We quote by menu, not by flat rate.
A request that reaches us with the FBO and the handling agent already named moves easily here. Access to the apron decides more than the kitchen does, and last-minute orders are handled.
A short-notice cabin list means a changed menu, and that must still match what customs sees at MYGF. We tell you what is local and what is imported.
Carrying your own is possible; regulating it is the issue. Fresh meat and produce face Bahamian import rules, and crew hours leave little time to sort it.
Not part of it. Send the tail and we confirm the menu, with Bahamian customs rules for food kept in mind.
Tail, pax and diets — a flight attendant takes it from there, day or night.
