Catering to your aircraft in South Bimini.
MYBS sits on a low island where weather and season shape every departure. We prepare the food for your crew and hand it over at the aircraft, day or night.
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.
Bimini sits at the western edge of the Bahamas, and the private jet menu for South Bimini reads like the island: conch in every form, Bahamian rock lobster, grouper, snapper and mahi-mahi from the local boats. Local specialities travel differently in a galley, so each dish on the inflight menu is packed for the way it is finished on board: conch salad stays cold and dressed apart, cracked conch is breaded for the oven, lobster tails are portioned for the seat plan.
Our private jet food for the Bimini region leans on what comes off the water and out of the island kitchens. Guava, coconut and key lime close the meal; Johnny cake and pigeon peas and rice carry the hot side. These local specialities are cooked for the galley you actually have, so private jet platters, gourmet inflight meals and private jet snacks arrive in a form your crew can plate in a tight cabin.
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 ten-foot runway on a thin strip of sand, and the galley still has to feed a full cabin: private jet catering at South Bimini (MYBS/BIM) is planned around that. We pack inflight catering for the aircraft you are flying, and business aviation catering, executive jet catering and cabin crew meals are ordered the same way. Gourmet plates, diplomatic flight catering and crew boxes are all handed over at the FBO or by your handling agent. Phone or email, 24/7.
Business jet catering at South Bimini is mostly corporate jet catering for owners and guests flying over from Florida for fishing and weekends. VIP flight catering, charter flight catering and luxury inflight catering all start from a private jet chef and a bespoke menu, written around your seat plan and the galley on board.
When a ministerial or diplomatic aircraft lands at MYBS, government flight catering begins with protocol. Head of state flight catering, VIP aviation catering and state visit aircraft catering are prepared by a named team, with labelled boxes and no names on the trays.
In Bimini the allergen question is mostly shellfish and nuts: conch, lobster and coconut are everywhere, and fryers are shared in island kitchens. Kosher, halal, vegan, gluten free and allergen free special meals are handled as a separate procedure, cooked on a clean board and packed in sealed boxes marked by seat number. Kids meals follow the same route, kept simple and plain.
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.
The crew on a Bimini rotation often waits on the apron, so crew meals are packed to hold. Flight crew meals, pilot meals and cockpit meals are on request and billed like any item. Crew catering and crew meal boxes carry the CREW label, with different meals for pilots if your policy requires it.
At MYBS, handover is at the FBO or the apron, with the handling agent opening the gate. FBO catering, catering delivery to the FBO, ground handling catering and handling agent catering all follow the same routine: the general aviation terminal is the meeting point.
South Bimini handles light and midsize business jets on a short apron, so galley catering rarely needs a high loader. The aircraft type decides how it is loaded: a Citation or Phenom takes boxes through the cabin door, a larger Gulfstream or Challenger may need more hands. Airside catering delivery and aircraft provisioning are coordinated with your handling agent, with the galley layout agreed before the 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.
South Bimini Airport is a small general aviation field on Bimini, with a single runway at ten feet above sea level. Airport catering here serves private traffic, with FBO services and ground handling services on site.
Business aviation hub is a big word for Bimini, but private flying is the reason the airfield exists. Inflight catering, in-flight catering, aviation catering and business aviation catering for MYBS follow the island's winter peak; executive jet catering and diplomatic flight catering are available on request, along with cabin crew meals.
Bahamian customs apply to anything arriving by air, including food. Your handling agent at MYBS can confirm what clears; fresh meat, dairy and produce are the usual questions.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at MYBS, with 5 servings of a breakfast basket with individual preserves and a family lunch request to consider. I appreciated the emphasis on storage requirements throughout the crew meals arrangements. The Galley Girls gave us an update on the sandwiches before the handover, which helped us organise the cabin checks. The snack boxes went straight to the right colleague instead of circulating between several people during the turnaround.”
“Small packing details became important at BIM: our 10 passengers wanted a seafood starter and warm vegetable sides, and we had a short ground stop. The Galley Girls updated the canapés in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the snack boxes quantities from several messages during the final departure checks. For FBO catering, that attention to storage requirements made the order noticeably easier to manage.”
“Packing a mezze selection with flatbreads for 3 passengers at South Bimini Airport needed careful thought, especially given two separate meal services. The Galley Girls grouped the sauces by service, which was more useful to us than simply receiving a list of dishes. We left the fruit plates stored until needed, which kept the first service manageable and reduced unnecessary handling. For airport catering, that attention to galley preparation made the order noticeably easier to manage.”
A cold breakfast of tropical fruit, coconut bread and cheese costs far less than a hot lobster dinner, and both can leave MYBS at any hour. The total depends on your choices, not the time on the clock; the quote is agreed before the slot.
Two services means two sets of labels, and the order stays easy at South Bimini if you tell us the slot and customs situation early. Conch and fish are generally available; last-minute requests are handled.
Meals for dietary restrictions travel in labelled containers, so inspection at MYBS is easy. Ask your handling agent about current Bahamian import rules for fresh meat and produce, and we adapt the menu accordingly.
Yes, though anything fresh may be held by customs on arrival, and your own containers rarely suit a galley oven. A local item, such as Johnny cake or lobster in season, is better ordered with the rest of the menu.
Catering is a separate service from the charter itself, ordered and invoiced like any other. In Bimini, the clear winter season is busiest, so late-season requests are common and handled.
Tail, pax and diets — a flight attendant takes it from there, day or night.
