Catering to your aircraft in Cranbrook.
A valley field with mountain weather: Cranbrook asks for food that holds through a late slot and a cold ramp. Tell us the tail and the cover count, and the order arrives labelled for your crew at 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.
The East Kootenay table is lake trout, Okanagan and Creston-valley fruit, wild huckleberries, bison and elk from Rocky Mountain ranches, and maple from further east. Our private jet menu for Cranbrook leans on those local specialities and on the cold-water produce British Columbia ships well. On the inflight menu, private jet platters of smoked trout, aged Canadian cheddar and seasonal fruit sit beside gourmet inflight meals such as bison short rib and wild mushroom risotto. Private jet snacks suit the short mountain legs: huckleberry shortbread, maple-roasted nuts, jerky from Alberta ranches. Each item is chosen for how it travels in a drawer and finishes in your oven, so private jet food for British Columbia arrives plated-ready rather than improvised.
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.
Cranbrook/Canadian Rockies International Airport sits at 3,082 ft in the East Kootenay, a valley field that fills with ski and lake traffic. Private jet catering here is built around what the galley can finish and what the weather lets you hold: cold plates, oven items, sauce apart. We cook and pack it for the aircraft you actually fly, then hand it over through the FBO or your handling agent at CYXC. Inflight catering, aviation catering and business aviation catering all follow the same rule at this field: the order is written for your type, seats and slot. Executive jet catering for a four-seat light jet and diplomatic flight catering for a protocol movement start from the same brief, and cabin crew meals ride on the same order, on request.
Who flies into YXC? Resort guests, lodge owners, project teams. For them, business jet catering means a bespoke menu built by a private jet chef, not a brochure list. Corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering all start from the seat plan and what your galley can finish.
Government flight catering at Cranbrook is an uncommon movement, and every detail is checked before the kitchen starts. Head of state flight catering and VIP aviation catering move through protocol first, and the named team cooks nothing until the menu is cleared. State visit aircraft catering is traceable from kitchen to galley, with sealed boxes and no names on labels beyond seat numbers.
Special meals at Cranbrook are a procedure built on the local kitchen, not a label on a lid. In a valley where nut-heavy baking, dairy and wheat are everywhere, we keep kosher, halal, vegan, gluten free and allergen free meals on separate boards and in separate sealed boxes, marked by seat number. Kids meals and other special meals are agreed with the brief before anything is cooked.
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 Cranbrook, crew meals are on request, ordered with the trip and invoiced like the rest. Flight crew meals are built for a pilot with a long wait and a hand on the yoke, and pilot meals can differ between captain and first officer: different meals for pilots when the operator asks. Crew catering can be boxed as crew meal boxes, labelled CREW; cockpit meals are packed so they eat with one hand. Cabin crew meals can be added to the same booking when you want them.
At Cranbrook, FBO catering ends with a handover to your handling agent or crew, not before. The general aviation terminal at CYXC is compact, so ground handling catering is agreed with your handling agent: which door, which slot, who carries to the apron. Catering delivery to the FBO is labelled by seat, with cold items and oven items in separate boxes, and handling agent catering stays straightforward when you give us the tail and the slot.
Aircraft at CYXC range from light jets to larger business types, and the aircraft decides how the order is loaded. Galley catering for a small jet goes aboard by hand through the main door; a larger cabin may need airside catering delivery with a high loader through your handling agent. Aircraft provisioning is written to the door height, galley layout and storage you tell us about, so nothing is built that the aircraft cannot hold.
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.
Cranbrook/Canadian Rockies International Airport is the regional airport for the East Kootenay, an airport catering base for general aviation, FBO services and ground handling services. It serves charter, corporate and private traffic into the Rockies and Kootenay lakes.
Business aviation hub is a stretch at this size, but CYXC sees steady corporate and charter flights. Inflight catering and in-flight catering here cover ski season, summer lakes and project work; aviation catering and business aviation catering follow the season. Executive jet catering fits small cabins, diplomatic flight catering is rare but possible, and cabin crew meals ride on every order.
Arriving from abroad into CYXC, food on board is subject to Canadian import rules for animal and plant products. Local British Columbia catering avoids the issue; if you carry meals in, declare them to your handling agent.
Average rating from the cabin crew and pilots we cater for.
“The 6 passenger portions of roasted chicken and seasonal vegetables were the easy part; managing a changing departure schedule at YXC took more planning. When comparing inflight catering companies, I would look closely at crew briefing after this experience. The Galley Girls gave us an update on the desserts before the handover, which helped us organise the cabin checks. We could account for the starters before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Choosing poached fish with steamed rice for 9 people at Cranbrook/Canadian Rockies International Airport was straightforward; the challenge was making it work with a family lunch request. The order made in-flight catering services feel manageable because the crew briefing had been considered beforehand. The Galley Girls talked through the quantities of canapés with us before confirmation, rather than leaving us to guess the portions. It was useful to see the salads listed separately when checking how much space the complete order would require.”
“I wanted a cold lunch with cheese and fruit for 10 guests at CYXC, packed sensibly for a cabin team dealing with different crew meal preferences. The Galley Girls used a readable packing list for the sandwiches, which helped when two colleagues checked the order together. The sauces were also listed clearly, which made it easier to pass instructions between crew members during preparation. This experience of aviation catering gave us a useful reference for managing written menu details on another departure.”
The cost of private jet catering at YXC follows what you choose: oven courses and game cost more than cold platters and snacks. An early morning departure is still an ordinary order, built around your galley and priced per menu.
At CYXC, seasonal items like huckleberries or Creston cherries want a little notice, while cold plates and snacks are simpler. The handling agent and airside access decide the rest. Last-minute orders are handled, with fewer fresh specials.
Customs at Cranbrook cares about what came from outside Canada. A repositioning flight with no passengers still counts: leftover catering from abroad may need to be declared and disposed of correctly. Locally sourced items ordered here carry no import question.
Food brought aboard is allowed within customs rules. For a long leg with two services, a planned order from Cranbrook is easier on the galley: the first meal chilled, the second finished in the oven, both marked by seat.
Catering is not part of a charter here. At Cranbrook, a late passenger change is handled as an update to the order: tell us the new count and any new dietary needs.
Tail, pax and diets — a flight attendant takes it from there, day or night.
