Catering to your aircraft in Treasure Cay.
Treasure Cay is a small Abaco field where most visitors are winter owners and light jets. We pack for the galley you have and hand over at the aircraft, to flight attendants who need meals that go straight from drawer to plate.
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.
Central Abaco eats from the water first. Treasure Cay sits on a long white-sand beach on the Abaco coast, and the private jet menu here leans on what the Bahamas does well: cracked conch, grouper, spiny lobster when it is in season, and the citrus and coconut that turn up in almost every dessert. On a small Abaco galley, each local speciality asks for its own handling. Conch salad is a chilled dish that should be assembled late and stay cold; a baked grouper wants the oven and a sauce kept apart; a coconut tart is a re-plate cold item that survives a short hop without trouble. The inflight menu for Treasure Cay is therefore built around dishes that keep their shape and do not need a hot line. Private jet food from here is rarely fussy, because the flights are short and the passengers usually want something that tastes of the island rather than of a hotel. For a family leaving Central Abaco, the private jet platters tend to be cold seafood, tropical fruit and Bahamian bread. Gourmet inflight meals, when someone asks for a hot course, are one oven dish with its sauce in a separate pot. Private jet snacks are the easy win: plantain chips, coconut bread, nuts, fruit. Treasure Cay local specialities are worth putting on the menu because they are part of why people fly in.
Think of the Abaco coast as a short supply chain. Treasure Cay is a resort community, and the private jet food people ask for tends to follow the beach: conch fritters, grilled lobster tail, rice and peas, guava duff, key lime in its Bahamian form. For a crew packing a small galley at MYAT, the question is which of these hold. Fritters go in the oven; lobster is better served cold with its dressing apart; guava duff and coconut sweets are re-plate cold and forgiving. We write the private jet menu for Treasure Cay around that logic, and the inflight menu for a Central Abaco departure stays short. Local specialities are not decoration here, they are the easiest dishes to pack well. Private jet platters, gourmet inflight meals and private jet snacks all draw on the same short list of island products, assembled for the aircraft in front of you and marked by seat.
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.
Treasure Cay Airport sits at 8 feet above sea level on the Abaco coast, and most of what lands there is a light jet or turboprop with a galley the size of a cupboard. Private jet catering at MYAT is built around that: packed to fit a drawer and a small oven, labelled by seat, and handed over at the aircraft. Inflight catering here is mostly cold plates and one hot dish. In-flight catering for a family weekend and aviation catering for a quiet owner trip share the same rule: nothing that needs a full galley. Business aviation catering and executive jet catering orders arrive with the tail and the headcount, and diplomatic flight catering or cabin crew meals are written into the same order when the trip calls for them.
Who flies into MYAT? Owners with a house on the cay, families on a long weekend, the occasional charter. Business jet catering and corporate jet catering for them are plain and good, VIP flight catering and charter flight catering include a hot dish, and luxury inflight catering stays cold and clean. Our private jet chef builds each bespoke menu for a small galley.
Government flight catering at Treasure Cay is rare and always discreet. Head of state flight catering and state visit aircraft catering go through protocol before anything is cooked, with a named team, traceable ingredients and sealed trays. VIP aviation catering in the Bahamas follows the same discipline, whatever the aircraft.
Treasure Cay is a seafood and fried-food kitchen at heart, so allergens hide in the batter, the cooking oil and the shared prep. Kosher, halal, vegan and gluten free meals are set up as a separate procedure for a Central Abaco order: separate board, separate box, seat number on the lid. For special meals, a shellfish or nut allergen free plate is packed apart from the conch and lobster lines. Kids meals follow the same method and stay simple, usually plain chicken, rice and fruit. Tell us the restriction with the tail and the slot and the meal is built for it, not adapted at the last minute.
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.
On a short Abaco rotation the crew eats last and fast. Crew meals on request, flight crew meals in boxes, pilot meals that are not the same dish for both seats, cockpit meals that hold cold or reheat in a small oven, and crew catering marked by seat: all are ordered with the flight and billed with it. Crew meal boxes are labelled CREW so nothing gets mixed with passenger trays, and different meals for pilots are available when policy asks.
FBO catering at Treasure Cay means a handover at the aircraft, arranged with the FBO and your handling agent. The general aviation terminal is small, so catering delivery to the FBO is straightforward: ground handling catering is passed across on your slot, and handling agent catering stays labelled by seat.
MYAT handles light jets and turboprops, so most galley catering here goes aboard by hand through the main door, with no high loader needed. For a larger aircraft on a rare Treasure Cay visit, airside catering delivery is coordinated through your handling agent and the FBO, and aircraft provisioning is planned around door height and the galley you actually have. Give us the type and we pack to its drawers and oven, not to a generic list.
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.
Treasure Cay Airport serves the resort community on the Abaco coast, with a single paved runway, a small terminal and mostly general aviation traffic. Airport catering here is tuned to light aircraft and short stays, and ground handling services at this business aviation hub keep the apron quiet and the handovers simple.
Business aviation at Treasure Cay is seasonal, and as a small business aviation hub it fills in winter. Inflight catering and in-flight catering for winter visitors lean on citrus and cold seafood, while aviation catering and business aviation catering adapt around weather windows. Executive jet catering and diplomatic flight catering are rare but handled the same way, cabin crew meals and crew meals are written into the order on request, and ground handling services stay light. General aviation and FBO services dominate the field, with the FBO as the usual point of handover.
The Bahamas restricts fresh produce, raw meat and plant material entering the country, and the same rules apply to catering. For Treasure Cay that means sealed, commercially prepared food, labelled and ready to show at inspection, and uneaten items on arrival may need to stay behind. Ground handling services on the field know the routine, so the inspection rarely holds up a business aviation hub as small as this one.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at TCB, I coordinated beef fillet with roasted potatoes for 3 guests and explained our concerns about different crew meal preferences. I asked The Galley Girls for the sandwiches in stackable containers, with garnishes supplied separately for plating on board. The canapés stayed together in one group, so another crew member could follow the same plating sequence. With business jet catering, careful attention to crew briefing matters as much to our crew as the menu itself.”
“Packing smoked salmon bagels and sliced fruit for 12 passengers at Treasure Cay Airport needed careful thought, especially given a changing departure schedule. The Galley Girls updated the side dishes in the written order and sent back a confirmation that clearly showed our amendments. For business aviation catering, that attention to written menu details made the order noticeably easier to manage. The note about the fruit plates was easy to spot, and we could brief the rest of the team quickly.”
“Passenger preferences led us to beef fillet with roasted potatoes at MYAT; 5 portions were needed, with a revised passenger count factored into preparation. With jet catering, careful attention to final order confirmation matters as much to our crew as the menu itself. The confirmation from The Galley Girls showed the sauces clearly enough for us to check the planned service quantities. The quantities of canapés matched our service plan, leaving us comfortable with the order before the final briefing.”
Ask about your actual menu rather than a general price. Treasure Cay orders range from fruit and snacks to a full hot course, and special meals such as kosher or allergen free are the part that adds work. We quote after you tell us what the passengers can and cannot eat.
The simplest orders are fruit, bread, cold plates and snacks, which rarely need advance planning. A local-specific dish, say grouper or fresh lobster, is where lead time matters at Treasure Cay. If you arrive late with a request, we tell you what is possible and what is not.
Customs on a Bahamas arrival look at fresh fruit, raw meat and plant material. In the Treasure Cay season, when weather decides departures, we pack with that in mind: sealed, labelled, prepared in a commercial kitchen, and easy to show at inspection. Uneaten items on a return may have to stay behind.
Passengers may bring their own food, but we suggest routing catering through the FBO and your handling agent. Airside access at Treasure Cay is controlled and a labelled delivery is easier to verify. Customs still treat raw and fresh items cautiously.
Not unless it is arranged as a separate order. Charter pricing here does not include the galley, so a party that grows from three to five on the day needs the catering updated, and we do that. Is catering part of a charter? Only if you add it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
