Catering to your aircraft in Kamloops.
Kamloops John Moose Fulton Field Regional is a working interior airport: hunting parties, ski groups, the odd delegation. We build crew-written catering around that, and the box arrives where you park.
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.
Kamloops sits in the dry interior of British Columbia, and the local table follows the ranches and orchards around it. A private jet menu here draws on Pacific salmon, BC beef, Okanagan stone fruit and wild mushrooms, and the inflight menu is built from what the season gives. Private jet food from British Columbia travels well when it is planned for the galley: salmon is portioned and chilled, cherries and peaches are packed whole for the passengers to plate, and bannock or sourdough comes sliced.
Private jet platters from the region lean on smoked BC salmon, aged cheddar and charcuterie, with Okanagan apricots and cherries in summer. Gourmet inflight meals use local beef short rib, cooked off and sealed so the galley oven only finishes the dish, and sauce goes in its own pot. Private jet snacks for a Kamloops departure are simple and local: huckleberry or saskatoon bars, roasted nuts, dried fruit. These local specialities keep the menu tied to British Columbia rather than a generic list.
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.
Kamloops John Moose Fulton Field Regional Airport sits at 1,133 ft in the dry Thompson valley of the BC Interior, and it sees steady general aviation: wildfire-season traffic, hunting parties, ski charters bound for the resorts. Private jet catering here follows that rhythm. Inflight catering and in-flight catering are built around BC salmon, Okanagan fruit and local game, packed for the galley you actually have. Business aviation catering and executive jet catering reach the aircraft through your FBO, while diplomatic flight catering and cabin crew meals are arranged on request, around the type and the seat plan.
Corporate jet catering at CYKA usually means four to eight passengers and a short window on the ground. We write a bespoke menu with a private jet chef, from VIP flight catering plates to charter flight catering platters, and luxury inflight catering for the guests who ask for it. Business jet catering is boxed to match your galley.
When a delegation lands at CYKA, the order goes through the protocol contact before the kitchen starts. Head of state flight catering and government flight catering are handled quietly, VIP aviation catering is traced end to end, and state visit aircraft catering is labelled by seat.
At Kamloops, special meals follow a procedure built around local kitchens, not a label. Kosher, halal, vegan and gluten free requests are cooked and sealed separately, and an allergen free dish has its own board, its own tools and its own box. Nuts and shellfish are common in BC cooking, so they are asked about first. Kids meals come as simple plates the cabin can serve without a recipe.
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.
When the crew waits on the ground at YKA, crew meals matter. We pack flight crew meals and pilot meals as separate boxes, with cockpit meals that do not need a table. Crew catering is ordered on request, billed as catering, and crew meal boxes are marked by role. Different meals for pilots are available, and cabin crew meals arrive in their own pack.
FBO catering at Kamloops means catering delivery to the FBO, where your handling agent receives it and carries it airside. Ground handling catering is coordinated with the general aviation terminal, and handling agent catering is planned around the slot so the aircraft is loaded without delay.
Aircraft provisioning at CYKA depends on the type: a light jet takes a drawer and a bag, a larger cabin needs a trolley loaded through the main door, and the galley decides how much can be cooked off. Galley catering is planned from the aircraft's own galley, and airside catering delivery goes through your handling agent, who opens the gate to the apron. Where a high loader is needed, tell us the type and we plan the load 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.
CYKA is a general aviation airport in the Thompson valley, where airport catering works through the FBO and the handling agent. Ground handling services and FBO services are set per flight, and the business aviation hub role grows in ski and wildfire seasons.
Kamloops is a regional business aviation hub in the BC Interior. Aviation catering ranges from in-flight catering for a small charter to diplomatic flight catering for a visiting party, with business aviation catering, executive jet catering and inflight catering planned for each tail. Cabin crew meals for the flight attendant are ordered separately when the trip calls for them.
Customs at an international arrival into CYKA can seize agricultural products brought from abroad. For that reason, ordering meals locally is simpler: they are already compliant. Declare anything you carry in, and plan the menu around what is allowed.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at Kamloops John Moose Fulton Field Regional Airport meant planning poached fish with steamed rice for 9 guests with a small galley worktop in mind. We changed the quantities of desserts, and The Galley Girls reflected the request in the final packing list. The note about the canapés was easy to spot, and we could brief the rest of the team quickly. When comparing aviation catering companies, I would look closely at storage requirements after this experience.”
“I wanted a light pasta dish with grilled vegetables for 12 guests at CYKA, packed sensibly for a cabin team dealing with an evening cabin service. The Galley Girls suggested individual containers for the snack boxes, and that choice worked well with our storage arrangement. Our brief for flight catering was met with a sensible plan for catering handover. Separating the breakfast portions from the first service items helped us avoid opening boxes we did not yet need.”
“One detail shaped our order at YKA: an evening cabin service, alongside a request for a mezze selection with flatbreads for 4 passengers. For flight catering services, that attention to packing arrangement made the order noticeably easier to manage. Instead of asking us to improvise, The Galley Girls explained how the desserts could be arranged during service. We could finish the starters as each guest was ready, rather than laying everything out at once.”
Government and delegation flights are priced differently from a family charter. A state party with protocol requirements, sealed trays and clearance before cooking costs more than a plain cold lunch. We quote per menu, in writing, so the figure you approve is the figure you pay.
Kosher, halal, vegan, gluten free: each one has a different route through the kitchen, so the answer to lead time changes with the request. At CYKA, we confirm availability first, then cook. Last-minute orders are handled, and a fixed menu is easier than a changing one.
On a long ground wait, the crew meal is a duty-time question as much as a hunger one. Customs rules in Canada ask you to declare agricultural products, and some will be taken. A local crew meal removes that step.
If the aircraft turns quickly, the question is not whether you can bring food but whether you should. Our boxes are made for a galley with one small oven. Customs rules still apply to anything imported.
Catering is separate from the charter, and local products like saskatoons are no exception. We confirm they are in season, cook around them, and invoice as with any other menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
