Catering to your aircraft in Kuujjuaq.
At CYVP the flight crew is often the first to meet the ground. Our team, former VIP flight attendants, packs the trays, marks them by seat and hands them to your handling agent at the aircraft.
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.
Nunavik shapes what is on the plate at Kuujjuaq. The private jet menu here is built from Arctic char, caribou, and bannock, with wild berries when the tundra delivers them. Local specialities in Quebec's far north are simple, and that is the point: the inflight menu stays honest and travels well. Char is chilled and re-plated cold, caribou comes with sauce apart, and the bannock goes in a sealed box.
Private jet food at CYVP is planned for a galley that may have one oven or none. Private jet platters are cold and generous: char, bannock, pickled vegetables. Gourmet inflight meals are the hot option, caribou with roasted roots, marked Oven or Sauce apart. Private jet snacks cover the long sector: dried meat, berries, shortbread. Quebec produce changes with the season, so the local specialities of Kuujjuaq are confirmed with your order rather than fixed on a 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.
Kuujjuaq sits on the Koksoak River in Nunavik, with the airport at 129 ft and a ramp that sees the weather before anything else does. Private jet catering at CYVP is planned around that: northern produce, sealed trays and a galley that may be cold when you arrive. Inflight catering here and in-flight catering for the next leg are one brief, and aviation catering and business aviation catering are written for the aircraft you actually fly. Executive jet catering for owners and diplomatic flight catering for official parties follow the same route, and cabin crew meals are boxed alongside.
Business jet catering at Kuujjuaq is usually a small, precise order for a northern run. Corporate jet catering for a mining or government team looks different from VIP flight catering for a private party, and charter flight catering follows the tail and the seat plan. Luxury inflight catering here means good char and caribou, packed well. A private jet chef writes the bespoke menu around the aircraft's galley.
Protocol comes before the kitchen on a government flight catering order at Kuujjuaq. Head of state flight catering and VIP aviation catering are documented, traceable and discreet, with one named contact. State visit aircraft catering is cleared before anything is cooked, and the handover is quiet and exact.
Dietary requests at Kuujjuaq are handled as a procedure, not a promise. Special meals are planned around the local kitchen: fish and game dominate, so shellfish, nut and gluten traces are checked at each step. Kosher, halal, vegan, gluten free, allergen free and kids meals are each prepared and sealed separately, and special meals are marked by seat number so the crew serves the right 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.
Crew duty time shapes what a crew can eat here. Crew meals at Kuujjuaq are an on-request line, commanded with the flight and invoiced like the rest of the order. Flight crew meals and pilot meals are boxed to be eaten fast, crew catering stays separate from guest trays, and cockpit meals are packed for the flight deck. Crew meal boxes are labelled, different meals for pilots are possible, and cabin crew meals are covered too.
FBO catering at Kuujjuaq means catering delivery to the FBO, where your handling agent receives the order. The general aviation terminal is the point of handover, and ground handling catering is coordinated so the trays reach the aircraft at your slot. Handling agent catering keeps it clean: one list, one contact, one door.
On the Kuujjuaq ramp, the type of aircraft sets how the trays go aboard. A large cabin may need a high loader at the door, while a light jet takes the trays by hand. Galley catering is planned for the galley on board, with airside catering delivery coordinated through your handling agent at the apron. Aircraft provisioning for a northern stop also covers ice and thermal packing, because ground temperatures swing and the ramp is exposed.
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.
Kuujjuaq Airport (CYVP / YVP) serves the Nunavik region of northern Quebec, at 129 ft above sea level. Airport catering here supports a mix of general aviation, FBO services and ground handling services for northern operations. It is a modest business aviation hub with serious weather.
Business aviation at Kuujjuaq is northern and practical. Inflight catering and in-flight catering for onward sectors are planned together, aviation catering and business aviation catering follow the tail, executive jet catering suits owners, and diplomatic flight catering suits official visits. Cabin crew meals are packed with the rest.
Customs in Canada restricts certain imported foods, so local catering is simpler for a flight into Kuujjuaq. Declare anything you bring, sealed items pass more easily, and your handling agent can tell you what applies on the day.
Average rating from the cabin crew and pilots we cater for.
“For 11 passengers departing from CYVP, the agreed menu was a mezze selection with flatbreads; our main consideration was several individual meal preferences. The Galley Girls suggested individual containers for the side dishes, and that choice worked well with our storage arrangement. I would discuss charter flight catering with them again, especially when catering handover needs careful coordination. We placed the sandwiches in their planned storage area without first having to reorganise all the catering boxes.”
“Menu approval at YVP covered vegetable tartlets and a dessert selection for 6 guests, leaving us to organise the service around two separate meal services. I appreciated the emphasis on packing arrangement throughout the private jet food arrangements. The Galley Girls labelled the sandwiches in line with our brief, so the cabin team could identify the relevant portions quickly. I found the crew provisions without searching through every box, a small detail that mattered during the final cabin checks.”
“An order of avocado toast components and breakfast fruit for 6 people at Kuujjuaq Airport had to be organised around an evening cabin service. The cabin service sequence stood out more than any sales pitch about private jet meals. With several people involved, The Galley Girls kept the fruit plates and delivery arrangements together in a concise order update. Knowing where the sandwiches were packed meant the crew could begin the relevant checks as soon as the order arrived.”
Cost comes from what you choose to serve over the sector. On a long leg from CYVP, a char plate and a caribou main are a different order from a snack box and fruit. Seasonal berries lower the line, imported produce raises it, and every price is shown before you confirm.
A changing passenger count is normal on charters. At Kuujjuaq, local stock like char and bannock is flexible to scale up or down, while special meals are best confirmed early. Last-minute orders are handled, and the corrected numbers are packed for the FBO on your slot.
A delegation or government flight into Canada follows the usual food import rules, and catering prepared locally avoids most of that. Meals packed in Quebec stay under Canadian rules, while food arriving from abroad is declared. Protocol offices usually approve the menu first, and we plan around their list before anything is cooked.
Food brought from outside is possible but not always practical. Customs rules for meat and fresh goods apply, and a child or allergic guest needs certainty. We prepare the meal locally, seal it, and hand it to the crew with the seat number.
No, and crews often find that out on arrival. A charter to CYVP covers the flight, not the meals. If duty time forces a long wait, we can prepare crew meal boxes that keep well and are easy to eat on the apron.
Tail, pax and diets — a flight attendant takes it from there, day or night.
