Catering to your aircraft in Charlottetown.
CYYG is a small-field rhythm: a Citation in, a Challenger out, a crew that wants one clean handover. We write menus around Island produce and deliver them to the aircraft through your handling agent.
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.
Prince Edward Island eats from the water and the red soil, and that shapes every private jet menu we write for Charlottetown. Blue mussels from the island's bays travel well: steamed, chilled or finished in the oven with the broth in a separate pot. Island lobster is the guest favourite in season, and we pick it apart so nobody works a shell over a cream carpet. Potatoes are the local pride, and an inflight menu here often carries them as a warm salad or a crisp side.
Our private jet food at CYYG leans on local specialities: scallops, oysters from the northern shore, rhubarb and wild blueberry in summer, and the small round of Island cheese. The private jet menu is sorted by what survives a drawer and what needs the oven. Every plate is built so the flight attendant re-plates in the galley, with the sauce to one side. That is how Prince Edward Island reaches the cabin intact.
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.
Prince Edward Island produce decides the menu at YYG: blue mussels, lobster, scallops, new potatoes in season. Our private jet catering for Charlottetown is written by former VIP flight attendants, so the in-flight catering arrives labelled for the galley you actually have. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same logic, from seat plan to re-plating.
Charlottetown sees executive and charter traffic for summer visitors and for business on the Island. Business jet catering and corporate jet catering for CYYG are written for the seat plan, one dish per guest, with the sauce apart. Our private jet chef builds a bespoke menu for each trip, and VIP flight catering, charter flight catering and luxury inflight catering follow the same discipline.
When a delegation lands at YYG, the protocol office decides what the menu may contain. Government flight catering and head of state flight catering here rely on a small known team and sealed packaging. For VIP aviation catering and state visit aircraft catering, nothing is cooked until the request is cleared.
Charlottetown's kitchen is built on shellfish, dairy and wheat, so allergens hide in chowders, breadings and butter sauces. Kosher, halal, vegan, gluten free and allergen free meals are handled as a procedure: separate board, separate box, special meals marked by seat number. Kids meals are cut small and plain, and every special meal is packed apart from the guest trays.
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 summer rotation through YYG the crew often waits on the apron with little time to sit. We pack crew meals as sealed boxes: flight crew meals for the cabin, pilot meals and cockpit meals for the front, crew meal boxes labelled CREW. Crew catering is on request and billed with the rest, and different meals for pilots are available when two plates must never match.
The general aviation terminal at YYG is where the handover is arranged. FBO catering and handling agent catering for Charlottetown mean the driver is expected, the apron access is cleared, and the catering delivery to the FBO lands on your slot. Ground handling catering stays the same wherever you are.
A larger aircraft on the Charlottetown apron changes how the galley is loaded. Galley catering for a bigger type is staged for airside catering delivery, with trolleys sized to the door and the aircraft provisioning matched to the galley layout. The aircraft type decides the carts and the sequence, so tell us the tail and we pack accordingly.
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.
Charlottetown Airport is the main gateway to Prince Edward Island, a small field with a runway that suits light and mid-size business jets. Airport catering here serves a mix of summer leisure and corporate trips, and general aviation passes through the terminal rather than a large complex. FBO services and ground handling services are organised around the same small apron, so the handover to the aircraft stays simple.
The business aviation hub of the Island is quiet in winter and busy from June to September. Inflight catering and in-flight catering requests peak with the lobster season, aviation catering for visiting jets follows the same pattern, and business aviation catering for event weekends can stack. Executive jet catering and diplomatic flight catering are less frequent but arrive with protocol, and crew meals and cabin crew meals ride on every order. FBO services and ground handling services on the apron are what put the box in the crew's hands.
Flights arriving from outside Canada face Canadian border food rules at Charlottetown, so fresh meat, dairy and produce brought from abroad can be refused or taken. Catering prepared on the Island is domestic and avoids the question, and we note any carried-in food on the order. Your FBO services provider and ground handling services team know the entry procedure, so the paperwork and the plates stay in step.
Average rating from the cabin crew and pilots we cater for.
“On this departure from CYYG, 6 passengers had chosen poached fish with steamed rice, and different crew meal preferences needed to be reflected in the order. My main takeaway from this in-flight catering services order was the practical approach to packing arrangement. The Galley Girls grouped the salads by service, which was more useful to us than simply receiving a list of dishes. That left time to check the side dishes properly before the passengers were ready for the next part of the service.”
“Passenger preferences led us to roasted vegetable bowls with separate dressings at YYG; 3 portions were needed, with different crew meal preferences factored into preparation. For aviation catering, that attention to final order confirmation made the order noticeably easier to manage. The Galley Girls suggested individual containers for the snack boxes, and that choice worked well with our storage arrangement. I could hand the sauces to a colleague with a short explanation instead of unpacking the whole order.”
“Menu approval at Charlottetown Airport covered a mezze selection with flatbreads for 8 guests, leaving us to organise the service around several individual meal preferences. I asked The Galley Girls for the canapés in compact food boxes, with garnishes supplied separately for plating on board. The side dishes stayed together in one group, so another crew member could follow the same plating sequence. My main takeaway from this aviation catering services order was the practical approach to galley preparation.”
A long leg means two services, and that changes the count of plates, not the logic. How much does private jet catering cost depends on whether you want chilled seafood twice or a hot main in the middle, and Island lobster costs more than a chicken main. We quote per menu, not per tray, once we know the seat plan.
A moving headcount is common on charters through YYG. Lead time is flexible because the menu uses ingredients we can portion up or down. Phone or email at any hour, last-minute orders are handled.
Customs matters when a head of state or delegation flies in with its own food. Canada controls meat, dairy and fresh produce at entry, so uncleared items can be taken. Ordering domestic catering at Charlottetown avoids that question.
Food carried on is allowed where rules permit, yet special meals are easier ordered. A kids plate or a halal main arrives sealed, labelled by seat number, and kept away from the other trays.
Is catering part of a charter? No: it is a separate order. When the crew waits on the apron at YYG, a boxed meal planned around their duty time is added on request and billed like the rest.
Tail, pax and diets — a flight attendant takes it from there, day or night.
