Catering to your aircraft in Kingston.
A turboprop shuttle and a mid-size jet can share the CYGK apron on the same morning, and each galley is different. We pack for the one you have and pass it to the handling agent at Kingston.
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.
Ontario is the region this menu is written around, and Kingston gives it a clear shape. Maple, cheddar, lake fish and orchard fruit make up the private jet menu, and each is packed so the cabin crew can serve it without a chef on board. The inflight menu keeps sauces apart and salads dressed late. These local specialities are offered as gourmet inflight meals, private jet platters and private jet snacks, all private jet food chosen for a cold cabin and a short ground stop.
What Kingston eats in October is not what it eats in July, and the private jet menu follows the calendar. Autumn brings apples, squash and pickerel; winter, maple and smoked fish; summer, corn and berries from Ontario farms. Private jet food at CYGK is planned per season, with the inflight menu naming what is hot and what is chilled. The local specialities arrive as private jet platters, gourmet inflight meals and private jet snacks, labelled for the galley.
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.
Autumn fog over the St. Lawrence end of the lake can reshuffle a Kingston departure, so the order is written to survive a slot that moves. Private jet catering at YGK covers the light jets and turboprops that use the general aviation apron. We handle inflight catering and in-flight catering for the cabin, aviation catering for the galley, business aviation catering and executive jet catering for the operator, diplomatic flight catering for official movements, and cabin crew meals for the people serving.
A typical Kingston brief is a corporate or executive flight on a light or mid-size jet, with one or two services. Business jet catering for CYGK is shaped by a galley with an oven and little else. Corporate jet catering and charter flight catering are cooked to match, VIP flight catering is plated with care, and luxury inflight catering uses Ontario produce. A private jet chef writes a bespoke menu for the passengers aboard.
When an official aircraft lands at YGK, the menu has already been cleared. We deliver government flight catering and head of state flight catering with discretion and a clear record, VIP aviation catering to the FBO, and state visit aircraft catering that follows the protocol office.
Special meals at Kingston are handled as a procedure on a separate board and in a separate box, adapted to the local kitchen: dairy runs through much of eastern Ontario cooking, and nuts travel in the maple snacks, so we say where each allergen hides. Kosher, halal, vegan, gluten free and allergen free meals, plus kids meals, are cooked apart and marked by seat number.
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.
The crew eats last at YGK, so we make it easy. Crew meals, flight crew meals and pilot meals are ordered on request and billed on the same invoice. Crew catering arrives in crew meal boxes, cockpit meals come sealed for the flight deck, and different meals for pilots are packed so nothing is shared.
FBO catering at Kingston is handed to the FBO or the handling agent, who open the apron door. Catering delivery to the FBO at CYGK is made to the general aviation terminal, then ground handling catering is passed plane-side. Handling agent catering is coordinated with your slot.
The aircraft that use CYGK are mostly light jets, mid-size jets and turboprops, so galley catering normally goes up by hand from a vehicle at the steps rather than by high loader. If a larger type comes in, we plan airside catering delivery around the door height and the aircraft provisioning the handling agent can supply. The galley of the type decides how the trays are packed.
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.
CYGK serves eastern Ontario at 305 feet, and its general aviation traffic is mostly light jets and turboprops. Airport catering here is a short handover at the FBO, kept simple, with the lake climate deciding what is hot and what stays chilled.
Summer weekends and autumn travel give CYGK its busiest stretches. We supply inflight catering, in-flight catering and aviation catering for these small galleys, business aviation catering for operators, executive jet catering for owner flights, and diplomatic flight catering for official visits. Cabin crew meals come on request, and general aviation, FBO services and ground handling services keep this business aviation hub straightforward.
Arrivals into CYGK from outside Canada face Canadian rules on imported food. Because we cook in Ontario, the order avoids import limits, and the ingredient list is available for the inspection that follows the landing.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at YGK, where 7 guests expected chicken skewers with a couscous salad despite different crew meal preferences. The Galley Girls grouped the crew provisions by service, which was more useful to us than simply receiving a list of dishes. The order made flight catering services feel manageable because the catering handover had been considered beforehand. That left time to check the starters properly before the passengers were ready for the next part of the service.”
“On this departure from Kingston Norman Rogers Airport, 5 passengers had chosen smoked salmon bagels and sliced fruit, and a small galley worktop needed to be reflected in the order. With airline catering, careful attention to packing arrangement matters as much to our crew as the menu itself. Instead of asking us to improvise, The Galley Girls explained how the desserts could be arranged during service. Keeping the side dishes aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Food presentation mattered to our 11 guests, but a short ground stop also had to be considered when organising smoked salmon bagels and sliced fruit at CYGK. I appreciated the emphasis on meal organisation throughout the crew meals arrangements. Our handling contact received the order details from The Galley Girls, including how the sandwiches had been grouped. The snack boxes went straight to the right colleague instead of circulating between several people during the turnaround.”
On a long leg the question is how many times the cabin eats. Private jet catering from CYGK is built around each service, and a second hot meal costs more than a second cold one. Seasonal Ontario produce moves the price too. Phone or email with the route and we work it out.
Kingston is a quiet field, which helps when the manifest moves. Our lead time stays workable because the menu is built in scalable pieces, and last-minute orders are handled at any hour. Update the count by phone or email.
Customs matter most on international arrivals. Food coming off an aircraft is subject to Canadian import rules, so a delegation at Kingston is fed from Ontario kitchens instead. We prepare the menu with the ingredient list your handling agent may need.
Passengers sometimes carry their own food, yet we prefer to supply it. A kosher or halal meal stays sealed until the cabin, an allergen meal is cooked apart, and a child meal is portioned small. Tell us the restriction before the slot.
Catering is ordered separately, not bundled with the charter. A duty-time wait at Kingston is a good moment for crew meals, requested with the flight and invoiced as its own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
