Catering to your aircraft in Marsh Harbour.
Leonard M. Thompson International sits almost at sea level on Great Abaco, and its winter ramp is busy with light jets from Florida. We cook for those galleys and hand over at your 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.
Abaco's table is a seafood table, and a private jet menu at Marsh Harbour reads that way. Cracked conch, conch salad cut with lime and bird pepper, grilled spiny lobster tail and mahi-mahi are the island's staples, and each of them travels differently in a galley. The inflight menu keeps the raw conch salad chilled and apart from anything hot, while lobster tails are packed ready for the oven and the sauce comes in its own pot.
Private jet food from Central Abaco leans on Bahamian sides as much as on the catch: peas and rice, johnnycake, plantain, coleslaw, and guava duff for dessert. Local specialities such as pigeon pea soup suit a cool-weather evening departure, while key lime and coconut tart hold well as a cold finish. We build private jet platters from these, plus gourmet inflight meals for dinner flights and private jet snacks for short island hops, all packed for MYAM departures.
The cays and the boats set the market here: stone-free tropical fruit, fresh-caught grouper, snapper and lobster in season, which closes at the end of March. A private jet menu for Marsh Harbour changes with that calendar, and we say so when a product is out of season rather than swap it silently.
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.
Leonard M. Thompson International sits at 6 feet above sea level on Great Abaco, and the winter season fills its ramp with light jets arriving from Florida and the northeast. Private jet catering here is built around what the island can supply: conch, spiny lobster, mahi-mahi and tropical fruit, packed for a galley that is often small. The same kitchen covers inflight catering and in-flight catering for the return leg, aviation catering for owners' flights, business aviation catering for corporate groups, executive jet catering for charter operators, diplomatic flight catering for official visits and cabin crew meals for the people flying the aircraft.
Business jet catering at Marsh Harbour usually serves a small group heading to the cays for a long weekend. Corporate jet catering here is light and fresh, VIP flight catering adds a private jet chef's touch with seafood, and charter flight catering follows the same plan. Luxury inflight catering is a bespoke menu built around the catch, with a private jet chef writing each course for the galley you have.
When an official party flies into MYAM, the order is shaped by protocol before it is shaped by taste. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule: names stay off the labels, and trays are handed to the named contact at the FBO.
Special meals at Marsh Harbour start from a kitchen where shellfish and conch turn up in more dishes than a guest expects. Kosher, halal, vegan and gluten free meals are handled as a separate procedure, with allergen free trays packed on their own board, marked by seat number and kept apart from the conch and lobster dishes. Kids meals stay simple and mild: grilled chicken, rice and fruit, sealed and labelled the same way.
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.
At MYAM the crew often wait out a long turnaround, and crew meals make that wait easier. Ask for flight crew meals or pilot meals when you order; crew catering is priced like any other dish. Cockpit meals are packed to be eaten from a lap tray, crew meal boxes keep hot and cold apart, and different meals for pilots are arranged on request. Cabin crew meals ride on the same delivery to the FBO.
At MYAM we hand the order to the FBO team or your handling agent, who walk it to the aircraft. FBO catering, ground handling catering and handling agent catering all go through the same door: the general aviation terminal, with catering delivery to the FBO agreed beforehand.
At MYAM, the aircraft you fly in sets how its galley gets stocked. Light and midsize jets take their trays by hand up the airstairs, while larger cabins may need a high loader to reach the door. Galley catering is packed to the oven and drawer count of the aircraft you give us, and airside catering delivery is arranged with your handling agent so aircraft provisioning fits the ramp and your slot.
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.
Marsh Harbour's airport serves residents, visitors and boat crews, and its small terminal means airport catering is delivered quietly to the apron. General aviation dominates the ramp, supported by FBO services and ground handling services.
MYAM is a business aviation hub for the northern Bahamas, and inflight catering and in-flight catering for private flights follow the winter season. Aviation catering, business aviation catering and executive jet catering cover owners and charters, diplomatic flight catering supports official visits, and cabin crew meals ride on every order.
Bahamian customs inspect imported food, so we cook on the island and hand over locally. Check with your handling agent before carrying produce or meat from abroad into Abaco.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at Leonard M. Thompson International Airport: an evening cabin service, alongside a request for yoghurt pots and fresh berries for 6 passengers. The Galley Girls labelled the snack boxes in line with our brief, so the cabin team could identify the relevant portions quickly. With VIP flight catering, careful attention to storage requirements matters as much to our crew as the menu itself. The main courses were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Between cabin checks at MYAM, I coordinated a mezze selection with flatbreads for 10 guests and explained our concerns about a small galley worktop. The storage requirements stood out more than any sales pitch about charter flight catering. The Galley Girls understood why we wanted the starters readily accessible instead of spread across several different boxes. That left time to check the sauces properly before the passengers were ready for the next part of the service.”
“Before our guests boarded at MHH, we needed poached fish with steamed rice divided into 5 portions suitable for a late menu amendment. My main takeaway from this private jet food order was the practical approach to meal organisation. The canapés came from The Galley Girls in stackable containers, with a packing list that matched the contents. Separating the side dishes from the first service items helped us avoid opening boxes we did not yet need.”
Think about who actually eats on board. A short hop to Abaco with no passengers needs cabin crew meals and a light snack, so the invoice stays small. Add a full guest menu and the cost rises with the headcount and the products, all priced on your quote.
Lead time on an Abaco official flight depends on how early the menu is agreed. Seafood is sourced fresh, so confirming it with your handling agent early helps, and late additions are handled.
Leftover food from an inbound flight can be inspected by Bahamian customs. If your departure slot is tight, we recommend ordering from Abaco and letting the crew clear the old trays beforehand.
Passengers can bring food aboard, though the galley decides what is practical. Foreign fresh produce can be inspected on arrival in the Bahamas, so many crews order local instead.
The aircraft is chartered, the food is ordered. At MHH an early morning departure may mean breakfast trays and cold items, all invoiced separately from the flight.
Tail, pax and diets — a flight attendant takes it from there, day or night.
