Catering to your aircraft in Amos.
Frost on the ramp, a small galley and a long sector ahead: that is a normal day at CYEY. Our meals are made for that, labelled by seat and ready for the oven or the drawer.
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.
Amos sits in Abitibi-Temiscamingue, a region of lakes, boreal forest and mining towns, and the private jet menu for Amos/Magny draws on that. Quebec classics travel well in a galley: tourtiere in a sealed tray for the oven, pea soup in a lidded pot, and maple-glazed salmon that re-plates cleanly. Our inflight menu also leans on smoked trout and whitefish from northern lakes, served chilled with rye and pickled onions. Local specialities such as sugar-pie squares and maple butter tarts suit private jet snacks, wrapped by seat. For private jet food in the Quebec cold season, we think in terms of warm mains, sturdy sides and desserts that do not weep. Private jet platters of Quebec cheeses, charcuterie and preserves are built per cabin. Gourmet inflight meals for Amos are labelled by seat and by restriction, and local specialities are always adapted to your galley and your guests.
Quebec cuisine is the starting point for a private jet menu at Amos/Magny. Think duck confit, braised short rib, wild mushroom risotto and maple-cured salmon, all sized to the galley you have. Abitibi gives us trout, game, berries and honey, so the inflight menu can be genuinely regional rather than generic. Local specialities like cheese curds, tourtiere and sugar pie work as private jet snacks, and gourmet inflight meals can be plated cold or finished in the oven. For private jet food on the cold-weather rotations common in Quebec, warm comfort dishes win. Private jet platters carry Quebec cheeses, smoked meats and fruit, prepared for the cabin and labelled 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.
Amos/Magny sits at 1,068 ft in the Abitibi region of Quebec, where northern business aviation means mining teams, forestry contractors and cold-weather rotations. Private jet catering for CYEY is planned around that rhythm: a galley that may be small, a frost-sensitive apron and passengers who want something warm on a long sector. Inflight catering here is cooked, packed and labelled for the aircraft that actually lands. In-flight catering and aviation catering follow the same logic whether it is a turboprop shuttle or a light jet. Business aviation catering, executive jet catering and diplomatic flight catering requests are handled by former VIP flight attendants, and cabin crew meals are packed alongside the guest trays.
Executives flying into Amos/Magny usually want something warm after a cold ramp. For business jet catering, our private jet chef builds a bespoke menu around Quebec produce, sized to a small galley. Corporate jet catering, VIP flight catering and charter flight catering all use the same route: choose dishes, confirm seats, receive at the FBO. Luxury inflight catering is about quality, not volume.
Protocol decides everything for government flight catering at Amos/Magny: the menu is cleared first, and only then does anything get cooked. Head of state flight catering and VIP aviation catering are traced, discreet and cleared before anything is cooked. State visit aircraft catering at Amos/Magny is delivered by a named team to the aircraft, with no names on the labels, only seat numbers.
Special diets at Amos/Magny are handled as a procedure adapted to local cooking: Quebec pastry and sauces hide dairy, gluten and nuts, so each kosher, halal, vegan, gluten free or allergen free meal is cooked and boxed separately, with its own board, and labelled by seat. Special meals and kids meals follow the same route, written on the card the crew sees at the drawer.
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 CYEY the crew eats last, so crew meals are built to hold. Flight crew meals and pilot meals travel in crew meal boxes marked by role. Crew catering is on request and billed with the order, and cockpit meals can be split so each pilot has a different dish. Different meals for pilots are not an extra complication, just a line on the sheet. Boxes ride beside the guest trays to the same door.
FBO catering at Amos/Magny is handed over at the FBO or general aviation terminal, with your handling agent opening the apron gate. Catering delivery to the FBO is arranged around your slot, and ground handling catering is coordinated so food reaches the aircraft cleanly. Handling agent catering is the same process everywhere.
Aircraft type decides loading at CYEY: a turboprop or light jet takes trays through the main door, while a larger cabin may need galley catering brought up by high loader. Airside catering delivery is coordinated with your handling agent on the apron, and aircraft provisioning is planned around the galley fitted to your aircraft and the cold the ramp can bring.
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.
Amos/Magny serves the Abitibi region of Quebec at 1,068 ft, and airport catering here supports mining, forestry and regional business movements. It is a general aviation field with a small terminal, FBO services and ground handling services that keep turnarounds simple.
Amos/Magny is a modest business aviation hub in northern Quebec. Inflight catering, in-flight catering and aviation catering orders here reflect seasonal traffic, mining rotations and cold weather. Business aviation catering and executive jet catering are common, diplomatic flight catering is rare but available, and cabin crew meals are packed with every request.
Food import into Canada is regulated, and any aircraft arriving internationally at CYEY should expect customs to look at what is on board. Buying catering locally keeps the galley compliant and avoids surprises at the ramp.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at YEY included 4 passenger meals, a request for a cold lunch with cheese and fruit, and instructions addressing different crew meal preferences. I gave The Galley Girls our storage brief and asked for the canapés to arrive in compact food boxes. The crew provisions were easy to locate, leaving the crew free to focus on the remaining cabin preparation. My main takeaway from this in-flight catering services order was the practical approach to cabin service sequence.”
“With a changing departure schedule to consider at Amos/Magny Airport, we needed a practical way to serve a charcuterie board and fresh bread to 6 passengers. I needed the sandwiches checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the main courses against the same summary, keeping the cabin team and the handling contact aligned. This experience of aviation catering gave us a useful reference for managing galley preparation on another departure.”
“Food presentation mattered to our 6 guests, but a changing departure schedule also had to be considered when organising chicken skewers with a couscous salad at CYEY. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. The order made aviation catering services feel manageable because the final order confirmation had been considered beforehand. It was useful to see the snack boxes listed separately when checking how much space the complete order would require.”
Cost is built from the meals themselves. For a long leg with two services, we price each service separately, then add them. Local produce such as northern trout or maple items can raise or lower the figure. Private jet catering is invoiced as its own order.
Yes, we absorb late changes. A higher count means extra trays; a lower one means we trim. The key for lead time here is telling us about allergens or kosher and halal needs early, since those meals are boxed separately and cannot be improvised.
If your delegation is arriving internationally, expect customs to review any food on board. We avoid the problem by supplying menus locally, with documentation on request. VIP aviation catering for government flights runs through protocol, not the kitchen.
Bringing your own is possible, though customs rules on food from abroad apply on arrival in Canada. For kosher or halal, a sealed meal can stay sealed. For allergen free meals, we cook on a separate board and pack in a separate box.
The charter price covers the aircraft, not the meals. With a crew waiting on the ground at Amos/Magny, we can supply cockpit meals and cabin crew meals on request, invoiced separately like any order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
