Catering to your aircraft in Nassau.
Crew at Nassau know the pattern: a winter ramp full of jets, a slot that slips, a galley that has to work. We cook for that, packing crew meals and passenger plates for MYNN, and hand them to your 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.
New Providence cooks from the sea. A private jet menu for Nassau starts with conch, Bahamian spiny lobster, grouper and snapper, and local specialities like cracked conch, conch salad and johnnycake travel well if you tell us how your galley finishes them.
For an inflight menu out of NAS, we keep the sauces, citrus dressings and hot sides apart so the plate you re-plate looks fresh at altitude. Private jet food here leans on coconut, pigeon peas, sweet plantain and guava, and the private jet platters, gourmet inflight meals and private jet snacks in the menu below all follow that island pantry.
Guests heading back to the US often ask for something distinctly Bahamian before wheels-up. Our local specialities for {Region}, New Providence, are packed so a flight attendant can plate them without a stove: seafood chilled and sauced apart, bread sealed, fruit cut and held cold.
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.
Nassau gets its heaviest business jet traffic in winter, when the island fills and apron slots tighten. Private jet catering at MYNN follows that rhythm: Bahamian seafood, tropical fruit and cold platters built to hold on the ramp until the aircraft is ready.
The typical business jet brief at Nassau is a few guests heading to Florida, the Northeast or Europe, with a seafood request and a fruit board. Business jet catering and corporate jet catering at MYNN are built around that: VIP flight catering for charter flight catering clients, luxury inflight catering in a one-oven galley, a private jet chef who writes a bespoke menu around conch, snapper and tropical fruit.
When an official party flies in to Lynden Pindling, the catering is the part nobody wants to see go wrong. We handle government flight catering with a short list of people, written menu approval, and full traceability. That applies equally to head of state flight catering, VIP aviation catering and state visit aircraft catering.
Special meals in Nassau start with the local kitchen: seafood, shellfish and nuts sit in many Bahamian dishes, so allergen free orders are built on a separate board and a separate box, and kosher, halal, vegan, gluten free and kids meals are planned against the same island pantry. Tell us the seat and the restriction when you order, and each tray is marked by seat number, not by name.
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 at Nassau often turn around the same day, so crew meals are packed to be eaten between legs. Flight crew meals and pilot meals can be hot or cold, and cockpit meals are boxed so each pilot can eat with one hand. Different meals for pilots are available on request, crew meal boxes carry the seat or role, and crew catering is ordered and invoiced like the rest of the flight.
FBO catering at Nassau ends where the apron starts: catering delivery to the FBO, passed to you at the stairs or to the crew on the ramp. The general aviation terminal at MYNN is where private jets park and where the order changes hands, and handling agent catering is simply the handling agent walking the boxes out to the right tail on your slot. Ground handling catering follows the same route whether it is two cool bags or a full galley load.
Most traffic at MYNN is business jets and turboprops, where a cart carries the order to the stairs. When a larger aircraft is on the ramp, galley catering moves by high loader: we confirm door height and galley layout, plan airside catering delivery with your handling agent, and sort aircraft provisioning so nothing is left to improvise at the door.
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.
MYNN sits on New Providence and handles most of the country's international traffic. Business aviation uses the general aviation side, away from the main terminal, where FBO services and ground handling services are available to visiting aircraft. Airport catering at Nassau is shaped by island supply and seasonal demand.
Nassau is a winter business aviation hub: private jets arrive from Teterboro, Palm Beach and Toronto, and inflight catering requests lean toward seafood and tropical fruit. In-flight catering, aviation catering and business aviation catering are all part of what we pack for MYNN, including executive jet catering and diplomatic flight catering for official travel, plus cabin crew meals for the attendants.
The Bahamas applies customs and agriculture controls on arrival, so food brought in from abroad can be limited, particularly fresh produce and meat. Departing flights carry catering out without difficulty. The practical advice: order island-sourced food for outbound legs and plan imports through your handling agent.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at MYNN: beef fillet with roasted potatoes for 12 guests, organised with a changing departure schedule in mind. With aviation catering, careful attention to catering handover matters as much to our crew as the menu itself. The Galley Girls labelled the sauces in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the canapés at a glance instead of lifting lids just to establish what belonged to each service.”
“Our priority at NAS was a mezze selection with flatbreads for 12 passengers, with limited fridge space shaping the service plan. For aviation catering services, that attention to catering handover made the order noticeably easier to manage. I asked The Galley Girls for the snack boxes in stackable containers, with garnishes supplied separately for plating on board. The desserts stayed together in one group, so another crew member could follow the same plating sequence.”
“Passenger preferences led us to beef fillet with roasted potatoes at Lynden Pindling International Airport; 11 portions were needed, with a late menu amendment factored into preparation. The Galley Girls gave us an update on the crew provisions before the handover, which helped us organise the cabin checks. Knowing where the fruit plates were packed meant the crew could begin the relevant checks as soon as the order arrived. I want an aviation catering company to understand galley preparation, and this order gave us a useful starting point.”
Start from the galley: if the aircraft has an oven and chilled space, we can build a fuller private jet catering menu, and if it has neither, the order is cold platters that cost differently. That, plus lobster or grouper on the board, is what drives pricing at Nassau.
Lead time is easiest when the product is on hand: conch and snapper are common on the island, lobster varies by season. We confirm what is available when you order, and we take last-minute orders for any hour.
Two services on board means more food in the galley when you arrive, which is where regulations bite. We label origin and contents so the handling agent can clear it, and we avoid items that routinely cause trouble on entry, like unprocessed fruit.
Special meals at Lynden Pindling are easiest when we know early. If a passenger has a shellfish allergy, for instance, the whole island menu changes, and we plan around it rather than hoping home food fills the gap.
No. Whoever books the aircraft pays for the flight, and the food is a different order: you place it with us and it is invoiced on its own. Conch, guava or lobster tail are simply lines on that order, handed over at the FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
