Catering to your aircraft in Comox.
CYQQ is a small field on a working coast. Private jet catering here is oysters, salmon and island produce, packed for your aircraft and handed to the crew plane-side.
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.
Comox sits on the east coast of Vancouver Island, facing the Strait of Georgia, and the private jet menu here follows the water. Baynes Sound, just south of the field, is oyster country, and the inflight menu we write for CYQQ leans on it: oysters packed on ice in their own tray, lemon and mignonette apart, to be plated cold by the flight attendant.
Private jet food from British Columbia travels well when you choose carefully. Wild Pacific salmon, smoked or roasted, holds in a drawer; Dungeness crab is picked and chilled; Okanagan fruit and Fraser Valley berries cover the dessert tray. These local specialities make a British Columbia menu that does not need a galley oven to land properly.
Jet catering for Comox also means the Comox Valley farms: cheeses from Vancouver Island dairies, hazelnuts, wild mushrooms in the autumn, and bread from valley bakers. A private jet menu for YQQ can be built entirely from the island, and we label every item for seat and service so the cabin crew re-plate it without guessing.
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.
Comox Valley International shares its two runways with CFB Comox, so civil traffic here follows a rhythm set partly by the military. Private jet catering at CYQQ is built for that: local seafood, a galley you describe to us, and a handover at the FBO. For inflight catering and in-flight catering we cook for the aircraft you actually fly. Aviation catering, business aviation catering and executive jet catering all start with the tail and the headcount; diplomatic flight catering and cabin crew meals follow the same procedure, written for the person who serves.
Business jet catering at Comox usually serves corporate jet catering for ski and fishing parties. VIP flight catering and charter flight catering are written by a private jet chef with a bespoke menu, often luxury inflight catering built on local seafood.
Official traffic is rare at CYQQ, but when government flight catering is needed, we handle head of state flight catering and VIP aviation catering quietly, and state visit aircraft catering is agreed with the protocol contact first.
Comox menus lean on seafood, dairy and tree nuts, so allergen free requests get a separate board and a separate box, labelled by seat. Kosher, halal, vegan and gluten free meals are prepared as special meals from the start, and kids meals are written in when a child is on the manifest.
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.
Crew catering at YQQ covers crew meals and flight crew meals on request. Pilot meals and cockpit meals come as crew meal boxes, and different meals for pilots are prepared separately; all are invoiced as ordered.
FBO catering at Comox means catering delivery to the FBO, where your handling agent receives the order at the general aviation terminal. Ground handling catering and handling agent catering follow the aircraft's slot.
Most traffic at CYQQ is light and midsize jets, but when a larger aircraft needs galley catering the FBO and your handling agent arrange the high loader for airside catering delivery. Tell us the type and we plan aircraft provisioning around its door height and galley layout.
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.
CYQQ is a civil airport alongside a military base on Vancouver Island. General aviation, FBO services and ground handling services serve visiting business jets, and airport catering follows them to the apron.
Comox is a modest business aviation hub with seasonal peaks. Inflight catering, in-flight catering, aviation catering and business aviation catering suit ski and fishing charters; executive jet catering, diplomatic flight catering and cabin crew meals are ordered by tail and slot.
Customs in Canada expect declared food on international arrivals. At Comox we label each tray, send a list ahead, and plan menus so the crew clears the border without questions.
Average rating from the cabin crew and pilots we cater for.
“My order at Comox Valley International Airport / CFB Comox covered poached fish with steamed rice for 3 guests, with a practical service plan needed because of a tight boarding window. The Galley Girls grouped the breakfast portions by service, which was more useful to us than simply receiving a list of dishes. We left the starters stored until needed, which kept the first service manageable and reduced unnecessary handling. The order made private jet menu feel manageable because the final order confirmation had been considered beforehand.”
“Timing and organisation mattered at CYQQ, where our order of smoked salmon bagels and sliced fruit for 12 people involved a revised passenger count. I asked The Galley Girls to review the sandwiches quantities against the passenger brief, and the proposed portions made sense. It was useful to see the canapés listed separately when checking how much space the complete order would require. I want a private jet chef to understand storage requirements, and this order gave us a useful starting point.”
“On this departure from YQQ, 8 passengers had chosen a cheese board and savoury canapés, and a small galley worktop needed to be reflected in the order. The Galley Girls used a readable packing list for the salads, which helped when two colleagues checked the order together. I appreciated the emphasis on final order confirmation throughout the in flight catering arrangements. I found the breakfast portions without searching through every box, a small detail that mattered during the final cabin checks.”
Think of it as a menu, not a rate card. Island oysters, wild salmon, valley cheeses: each has its own cost, and we price the combination you pick for YQQ and invoice it on its own, like any order.
Most of what we use is sourced on Vancouver Island, which keeps customs out of the picture for a domestic leg. International arrivals into YQQ follow Canadian food-import rules, and we plan around them. Last-minute orders are handled.
Galley capacity drives the menu, and the menu drives the customs paperwork. We list what is aboard, tray by tray, so nothing needs explaining at the ramp in Comox.
Yes, passengers may bring their own food, subject to Canadian customs on arrivals. In summer the field is open and quick; in winter fog can stretch the wait, which is when sealed, chilled trays earn their place.
No. A charter to YQQ covers flying, not meals. Order the catering, and the return leg too if you wish, and it appears as its own invoice.
Tail, pax and diets — a flight attendant takes it from there, day or night.
