Catering to your aircraft in Abbotsford.
At CYXX the weather and the harvest set the menu: berries in summer, salmon most of the year, hot courses when the apron is cold. Former VIP flight attendants cook, pack and label for your aircraft.
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.
A private jet menu for Abbotsford starts with the Fraser Valley itself: berries by the tray in summer, dairy and eggs year round, and wild and farmed salmon from the BC coast. These local specialities shape the inflight menu for CYXX.
Private jet food from this region travels in simple formats: cured salmon on a board, a blueberry tart that goes in chilled, a cheese plate cut per passenger, soups sealed in their pots. Hot dishes keep a sauce apart so the oven finishes them cleanly.
Whether British Columbia is your destination or a stop on the way south, the menu is written for your cabin, your galley and your guests.
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.
Abbotsford International sits on the flat Fraser Valley floor, and a cold, wet runway morning in November asks for a different galley plan than a clear July evening. Private jet catering here follows that rhythm: hot courses that survive a damp apron, berry plates in season, cabin crew meals boxed for the jumpseat. Inflight catering for CYXX is written around your galley, and in-flight catering orders are cooked, packed and labelled by former VIP flight attendants. Aviation catering for business aviation catering clients, executive jet catering and diplomatic flight catering all run through the same desk.
Business jet catering at Abbotsford is usually a corporate or charter flight with a short brief and a specific galley. Corporate jet catering and VIP flight catering start with the type and the seat plan, whether it is charter flight catering or luxury inflight catering. A private jet chef writes a bespoke menu around local salmon and Fraser Valley produce.
When an official aircraft lands at CYXX, government flight catering is agreed with the protocol office. Head of state flight catering and VIP aviation catering stay discreet, traceable and sealed, and state visit aircraft catering follows the same procedure as every other order.
Kosher, halal, vegan, gluten free, allergen free and kids meals are handled as a procedure, not a label. For Abbotsford, that means checking where hazelnut, shellfish and dairy sit in the local kitchen before anything is cooked, so special meals reach the aircraft sealed and clearly marked by seat number.
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.
Waiting out duty time at CYXX is easier with a proper meal. Crew meals, flight crew meals and pilot meals are on request and billed normally. Crew catering covers cockpit meals in crew meal boxes, different meals for pilots when the operator asks, and cabin crew meals packed for the jumpseat.
Catering delivery to the FBO at CYXX goes through your handling agent: FBO catering, ground handling catering and handling agent catering follow the same route to the aircraft from the general aviation terminal.
Galley catering for Abbotsford depends on the type: a light jet takes a hand-carried drawer, a larger cabin may need a high loader at the door. Airside catering delivery is coordinated with your handling agent for aircraft provisioning, and the galley of your aircraft decides what we pack hot and what goes cold.
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.
Abbotsford International is a regional airport in the Fraser Valley used by business aviation and general aviation. Airport catering here supports corporate and charter operators.
Abbotsford works as a business aviation hub for the valley, with inflight catering and in-flight catering ordered by operators crossing to Vancouver Island, the interior or the US. Aviation catering, business aviation catering and executive jet catering all meet diplomatic flight catering and cabin crew meals on the same desk. FBO services and ground handling services keep the field running.
Canadian import rules apply to any food on an aircraft arriving at CYXX. Meat, dairy and fresh produce from abroad are the usual problems, which is why catering for departure is cooked and packed in British Columbia.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at CYXX covered herb chicken with a quinoa salad for 6 guests, leaving us to organise the service around a late menu amendment. My main takeaway from this in-flight catering order was the practical approach to written menu details. The main courses from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the canapés without asking where every component had been placed during preparation.”
“The cabin briefing at YXX included 2 passenger meals, a request for mini sandwiches and individual desserts, and instructions addressing a family lunch request. The Galley Girls used a readable packing list for the starters, which helped when two colleagues checked the order together. We could distinguish the breakfast portions at a glance instead of lifting lids just to establish what belonged to each service. For our team, the strongest part of their vip inflight catering was how they handled catering handover.”
“Timing and organisation mattered at Abbotsford International Airport, where our order of a cold lunch with cheese and fruit for 12 people involved a tight boarding window. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. The cabin team could match the salads to the request before moving on to the remaining departure tasks. With private jet catering, careful attention to storage requirements matters as much to our crew as the menu itself.”
Cost is set per menu, so a leg with two services is two menus: one that waits chilled, one that finishes in the galley oven. Premium local produce such as Fraser Valley berries or Dungeness crab adds to the total. Send the aircraft type and headcount for a figure.
Lead time on a moving headcount is simpler than it sounds: we cook for the larger number when you cannot confirm, and label seats so nobody opens the wrong tray. Last-minute orders at Abbotsford are treated like any other, day or night.
A delegation arriving at Abbotsford should expect Canadian agriculture rules on food from abroad. We cook in British Columbia, so the outbound menu carries no import question. Protocol office instructions are followed before anything is prepared.
Yes, passengers can carry their own food, though customs may confiscate some items. For special meals we cook separately, seal and label them, so a kosher tray stays closed until served.
No. Catering is not part of the charter: you order it separately and it is invoiced on its own. When duty time keeps the crew waiting at Abbotsford, add cabin crew meals to the same order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
