Catering to your aircraft in Moncton.
At Greater Moncton the tarmac changes with the season, snow in winter and fog off the Bay of Fundy. Private jet catering for the crew, built around what your galley can finish, handed over 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.
New Brunswick eats from the water and the field. For a private jet menu out of Moncton, the Acadian kitchen gives you fiddleheads in spring, Atlantic lobster, Digby scallops, and poutine râpée, the boiled potato dumpling of the Acadian shore. Local specialities travel differently in a galley: lobster is cooked and picked ahead of time and packed cold, scallops go in sealed for a quick sear, poutine râpée comes with its sauce apart.
The inflight menu for New Brunswick is short on pretension and long on provenance. Private jet food from the Moncton area can include Acadian seafood chowder, rappie pie, maple-glazed salmon and blueberry grunt from the wild-blueberry country. Local specialities are labelled by seat and restriction, and anything that wants a sauce gets it in its own pot so your New Brunswick menu re-plates cleanly.
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.
A fog bank off the Bay of Fundy can reshuffle a Moncton departure board in an hour, and the food has to survive the wait. Private jet catering at CYQM is packed to hold: lobster, Acadian classics and cold plates that tolerate a late wheels-up. In-flight catering and aviation catering for corporate and charter crews go through your handling agent. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are all ordered by phone or email, any hour.
Who flies into CYQM: executives visiting the Maritimes, charter groups, and crews repositioning. For them, business jet catering, corporate jet catering, VIP flight catering and charter flight catering get a private jet chef and a bespoke menu. Luxury inflight catering means local seafood, packed for the galley.
When an official aircraft lands at CYQM, the menu is agreed with protocol first. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are handled by a small named team, with discretion at every handover.
Moncton's Acadian kitchen leans on shellfish, wheat and dairy, so allergens are mapped dish by dish before anything is packed. Kosher and halal meals, vegan, gluten free and allergen free plates, kids meals and other special meals are boxed separately and marked by seat and restriction, not by name. Halal and kosher supply in this part of New Brunswick is the exception rather than the baseline, which is why those orders get a dedicated procedure and a sealed tray.
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.
For a Moncton turn, crew meals are a line you add to the order, on request and billed like the rest. Flight crew meals, pilot meals and crew catering come in crew meal boxes. Cockpit meals are packed to be eaten one-handed, and different meals for pilots are available when policy asks for it.
The ramp at Moncton can be icy or fogged in, so FBO catering is staged with your handling agent. Catering delivery to the FBO, ground handling catering and handling agent catering are arranged around the general aviation terminal and your slot.
Larger aircraft at CYQM need galley catering loaded by high loader, and the apron's winter conditions affect how that is staged. We coordinate airside catering delivery with your handling agent so aircraft provisioning matches the door height and galley layout of the type. Tell us the aircraft and we plan the loading around it.
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.
CYQM serves Moncton and southeastern New Brunswick. Airport catering here means working around a mixed-traffic airfield with a busy general aviation apron and winter operations.
Moncton is a modest business aviation hub: general aviation traffic, FBO services and ground handling services serve corporate and charter flights. Inflight catering, in-flight catering and aviation catering for business aviation catering and executive jet catering are all common here, with diplomatic flight catering and cabin crew meals on request.
Canada restricts imported fresh food, meat and dairy, so a Moncton order is sourced locally to avoid customs trouble. If you carry food in, declare it; the safe route is to order here.
Average rating from the cabin crew and pilots we cater for.
“An order of a seafood starter and warm vegetable sides for 7 people at YQM had to be organised around limited fridge space. We described our serving sequence to The Galley Girls and asked for the main courses to be packed accordingly. For our team, the strongest part of their aviation catering was how they handled packing arrangement. That left time to check the starters properly before the passengers were ready for the next part of the service.”
“Our priority at Greater Moncton Roméo LeBlanc International Airport was fresh fruit and breakfast pastries for 2 passengers, with limited fridge space shaping the service plan. The order made aviation catering services feel manageable because the storage requirements had been considered beforehand. Instead of asking us to improvise, The Galley Girls explained how the canapés could be arranged during service. We could finish the fruit plates as each guest was ready, rather than laying everything out at once.”
“My order at CYQM covered vegetable tartlets and a dessert selection for 8 guests, with a practical service plan needed because of a short ground stop. I want an aviation catering company to understand written menu details, and this order gave us a useful starting point. The Galley Girls labelled the salads in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the side dishes at a glance instead of lifting lids just to establish what belonged to each service.”
The honest answer starts at the Canadian border. Foreign food can be stopped at customs, so Moncton orders are priced on local ingredients. Atlantic seafood weighs more on the invoice than blueberry grunt, and crew boxes are priced apart from guest menus.
Short notice is workable at CYQM when the menu fits the galley. Smaller jets get a simpler order; larger types allow more. Last-minute orders are always handled.
In a region where fog or snow can hold departures, customs rules on imported food matter more. Order here, keep the galley local, and declare anything brought from elsewhere.
For a return leg, you can order from here for the way back, and that is often simpler than carrying food in. Canadian customs limits imported fresh food, so what you bring in may be refused; what we pack in Moncton leaves with you.
No. Catering is not part of a charter into CYQM: the food is a separate order, invoiced as its own line. Early morning departures are common here, so tell us the aircraft and the slot and we hand it over at the FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
