Catering to your aircraft in Cold Lake.
Cold Lake, in northern Alberta, is a base first and a civil airport second. We prepare the catering for your cabin and deliver it through the FBO.
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.
Alberta eats beef, and the province is proud of it: a cold roast sirloin or a slow-cooked short rib travels well and suits a private jet menu built for a winter arrival at Cold Lake. Local specialities also include Saskatoon berries, which go into a crumble or a compote, and pickerel from the northern lakes, which holds a pan-seared fillet with a lemon butter in its own pot. Bannock, a quick bread of Indigenous origin, rides in the drawer next to a soup in a sealed flask. For a private jet food order we match the dish to the aircraft: an inflight menu for a light jet leans cold, a larger cabin can take a hot main from the oven. Private jet platters of Alberta cheddar, cured meats and rye give gourmet inflight meals a regional note, and private jet snacks such as bison jerky or berry bars fill the gaps between legs. The Alberta table is simple, filling and made for cold weather.
Cold Lake sits in lake country, and a private jet menu here can lean on what the water gives: pickerel and whitefish, pan-seared or smoked, with the sauce apart. Alberta beef is the other anchor, sliced cold for a platter or braised for the oven. Saskatoon berries end a meal well, in a tart or a compote that holds in a chilled cup. Local specialities travel in the galley as they would in a kitchen: the fish re-plated warm, the bannock wrapped, the berry sauce in its own pot. An inflight menu for CYOD is short and honest, with private jet food that suits a cold arrival. Private jet platters, gourmet inflight meals and private jet snacks all reflect Alberta, with nothing flown in from elsewhere.
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.
CFB Cold Lake is a working fighter base on the Alberta-Saskatchewan border, and civil jets share its apron with the Air Force. Private jet catering here is planned around base access, the FBO and a cabin that often flies in cold, dry air. Inflight catering, in-flight catering and aviation catering for a visiting aircraft all follow the same path: the handling agent clears the vehicle, we hand over at the aircraft. Business aviation catering and executive jet catering orders carry the tail, the slot and the seat plan, while diplomatic flight catering and cabin crew meals are agreed with the operator first.
A business jet visiting CYOD usually brings a small party and a short stay. Business jet catering and corporate jet catering here are built around a light galley: VIP flight catering from a private jet chef, a bespoke menu for six, charter flight catering for a repositioning crew, and luxury inflight catering that holds in the drawer. Alberta beef and lake fish lead the list.
When an official party flies into CYOD, the order starts with the protocol office. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering run through one contact and one invoice, with no names on the boxes.
At CFB Cold Lake the special meals question is mostly about what the local kitchen handles every day: beef, wheat, dairy, fish and nuts are everywhere in Alberta cooking, so kosher, halal, vegan, gluten free and allergen free orders are built on separate boards and sealed in their own boxes. Kids meals are simple and plain. Tell us the restriction by seat number and we pack it as a procedure, with the card on the lid.
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 base with little around it, the crew eats what you order. Crew meals and flight crew meals can be a soup and a sandwich; pilot meals are packed for the flight deck, cockpit meals eaten with one hand, crew catering is handled as a separate line, and crew meal boxes can carry different meals for pilots. All on request, all invoiced.
At CYOD, the FBO or your handling agent opens the way to the apron. FBO catering and catering delivery to the FBO happen through the general aviation terminal, with ground handling catering agreed in advance and handling agent catering confirmed at the slot.
On a field shared with military aircraft, apron space and ramp access are set by the base, and the aircraft type decides the loading. Galley catering for a light jet comes in by hand at the door. A larger cabin may need a high loader for aircraft provisioning, arranged with the handling agent. Airside catering delivery follows the base's access rules, so we confirm the vehicle and the door height 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.
CFB Cold Lake is a Royal Canadian Air Force base on the Alberta-Saskatchewan border, at 1,775 feet, and it is a field where general aviation visitors arrive on a military apron and under base rules. Airport catering for civil jets is arranged around base operations, with the handling agent controlling access.
Cold Lake is not a classic business aviation hub, and general aviation traffic here is a thin stream of energy and defence visitors. FBO services and ground handling services are by arrangement. Inflight catering, in-flight catering, aviation catering and business aviation catering orders, whether executive jet catering, diplomatic flight catering or cabin crew meals, are confirmed with the agent, and crew meals follow the same route.
Canada controls imported food, and that holds for general aviation arrivals at a military field like CYOD. Coming in from abroad, declare the meals on board; catering prepared in Alberta stays local and clears without fuss.
Average rating from the cabin crew and pilots we cater for.
“Having 5 guests request a light pasta dish with grilled vegetables at CYOD meant planning the portions carefully while accounting for a family lunch request. I appreciated the emphasis on portion planning throughout the VIP flight catering arrangements. The Galley Girls talked through the quantities of side dishes with us before confirmation, rather than leaving us to guess the portions. The quantities of sauces matched our service plan, leaving us comfortable with the order before the final briefing.”
“For 8 passengers departing from YOD, the agreed menu was roasted chicken and seasonal vegetables; our main consideration was two separate meal services. I wanted clear identification on the desserts; The Galley Girls made the packing arrangement easy to compare with the order. The crew provisions were also listed clearly, which made it easier to pass instructions between crew members during preparation. For our team, the strongest part of their charter flight catering was how they handled crew briefing.”
“Passenger preferences led us to roasted chicken and seasonal vegetables at CFB Cold Lake; 3 portions were needed, with different crew meal preferences factored into preparation. The side dishes from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the salads without asking where every component had been placed during preparation. For our team, the strongest part of their private jet food was how they handled crew briefing.”
A cost question here starts with the season. Summer berries and lake fish are plentiful, deep-winter orders lean on beef and soup. We quote each order separately, on the dishes and the number of covers.
Return legs from a base like CFB Cold Lake depend on access for the vehicle, so we agree the handover with the handling agent. Orders placed late are still treated.
If your early slot follows a long leg from outside Canada, expect a food inspection. Planning the meal here avoids the problem altogether.
Bringing your own food is your decision, but anything we supply travels with the agent. We confirm access and the handover point before the slot.
Charter contracts rarely list meals. At CFB Cold Lake we treat catering as its own order, priced on the dishes and the covers.
Tail, pax and diets — a flight attendant takes it from there, day or night.
