Catering to your aircraft in Masset.
A north-coast strip on Haida Gwaii, Masset asks for catering that survives wind, rain and a short apron. Former VIP flight attendants plan the order, pack the trays and hand them to your handling agent.
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.
Haida Gwaii gives a private jet menu its own character: cold Pacific seafood, wild berries and smoked fish that belong to the coast. At Masset the inflight menu leans on what the water produces, and the private jet food we pack for CZMT keeps that identity from the kitchen to the galley drawer.
Local specialities travel in different ways. Dungeness crab goes out as a chilled platter, sauce apart, so the shell meat stays clean. Halibut and wild salmon are cooked and packed for the oven. Spot prawns stay chilled and are re-plated cold. Smoked salmon and bannock work as private jet snacks that need no galley at all.
For a charter into Masset, our private jet platters carry the island's produce while gourmet inflight meals handle the hot service. Local specialities of British Columbia are the starting point, never an afterthought, and the menu is written around what the crew can finish in your 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.
Masset sits at the northern tip of Haida Gwaii, where Pacific weather decides the schedule long before the menu does. Private jet catering here is built around cold-water seafood and a galley that has to work without a second chance. We pack for CZMT with inflight catering and in-flight catering that survive a wet apron, aviation catering and business aviation catering matched to the aircraft, executive jet catering for small corporate crews, diplomatic flight catering for delegations, and cabin crew meals labelled apart from guest trays.
Business jet catering at CZMT is usually for lodge guests, corporate retreats and charter groups bound for Haida Gwaii. We write corporate jet catering around the cabin size, offer VIP flight catering built on local seafood, and plan charter flight catering with sealed cold courses. A private jet chef drafts a bespoke menu, and luxury inflight catering stays simple, with each tray labelled for the seat.
When a delegation lands at CZMT, the order is approved by the protocol office, not the kitchen. Government flight catering comes with an allergen sheet, head of state flight catering with a restricted contact list, and VIP aviation catering with unmarked packaging. For state visit aircraft catering, delivery is arranged with your handling agent and handed over at the aircraft.
On the north coast, shellfish and fish are everywhere, so allergens hide in stocks, chowders and glazes as much as in the main protein. Kosher, halal, vegan and gluten free requests at Masset are handled as a procedure: separate board, separate box, seat number on the lid. Special meals, allergen free trays and kids meals are written around the island's produce and checked against the crew's list 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.
Weather holds crews at CZMT longer than the schedule expects, so crew meals are ordered on request and invoiced with the rest of the order. Flight crew meals come in sealed boxes, pilot meals are marked with a seat number, crew catering stays apart from guest trays, and cockpit meals are easy to eat while on duty. Crew meal boxes can include different meals for pilots when the operator wants it.
The FBO is the first stop for every order at CZMT. We hand FBO catering to your handling agent, arrange catering delivery to the FBO at the slot you give us, and keep ground handling catering trays dry for the walk to the aircraft. At the general aviation terminal, handling agent catering stays the same for every operator.
Masset is served by smaller turboprops and light jets, so galley catering here is rarely about a high loader. Airside catering delivery means the trays are carried to the aircraft door and handed over at the steps, in insulated boxes made for a wet apron. For larger aircraft, aircraft provisioning is planned with the handling agent around the door height and the galley layout.
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.
Masset Airport is a small gravel-fringed strip on the northern tip of Haida Gwaii, in British Columbia, at about twenty-five feet of elevation. Airport catering here is simple: one apron, one terminal, a few operators. General aviation traffic is mostly light aircraft and turboprops. FBO services are limited, and ground handling services are arranged around each arrival.
Masset is not a hub, but business aviation here has a clear rhythm: summer fishing and lodge traffic, and the occasional executive jet catering order for a corporate retreat. Inflight catering and in-flight catering are kept compact, aviation catering follows the aircraft type, business aviation catering is planned around the weather, diplomatic flight catering is rare but handled with care, and cabin crew meals are boxed apart from guest trays. It works as a small business aviation hub for the north coast.
Canada controls the import of fresh meat, dairy and produce, and aircraft arriving from abroad clear customs before anything is unloaded. At Masset, the practical consequence is to order catering locally rather than carry it across the border. Everything we pack is cooked in Canada and arrives sealed, so there is nothing to declare.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at CZMT, the next request was a selection of petits fours and sandwiches for 2 guests, with limited fridge space to work around. We changed the quantities of canapés, and The Galley Girls reflected the request in the final packing list. The salads remained as originally requested, which was reassuring when we checked the latest version with operations. My main takeaway from this airline catering order was the practical approach to catering handover.”
“Before our guests boarded at ZMT, we needed beef fillet with roasted potatoes divided into 5 portions suitable for a changing departure schedule. The Galley Girls kept the side dishes separate from the finishing elements, which gave us control over the final presentation. Keeping the starters aside until service helped preserve the presentation while we dealt with the boarding tasks. I appreciated the emphasis on crew briefing throughout the crew meals arrangements.”
“Clear quantities were essential at Masset Airport: we had 10 passengers expecting a seafood starter and warm vegetable sides and were working around a small galley worktop. The Galley Girls gave us an update on the side dishes before the handover, which helped us organise the cabin checks. With FBO catering, careful attention to packing arrangement matters as much to our crew as the menu itself. The cabin team could match the sauces to the request before moving on to the remaining departure tasks.”
A government or delegation flight to Masset is quoted menu by menu. Seafood-led courses from Haida Gwaii sit at the upper end, while cold platters and snacks sit lower, and protocol requirements for head-of-delegation meals add their own line. You see the figure before the slot.
A special-meal request into Masset is easiest when the card comes with the order: diet, seat number, any allergen. We tell you which dishes can be sealed and which need sourcing, and last-minute orders are handled.
Customs rules mostly bite on what arrives from outside the country. A crew on a long duty day at Masset eats from local boxes instead, cooked in British Columbia and handed over to your handling agent.
You can carry food, but Canadian customs limits fresh meat, dairy and produce, and a short turnaround leaves no time to sort it out. Ordering from us means the trays are cooked locally, sealed and handed over at the aircraft.
Catering is a separate order from the private jet charter. If you want a Haida Gwaii product, say smoked salmon or spot prawns, tell us when you book and it goes on the menu and the invoice.
Tail, pax and diets — a flight attendant takes it from there, day or night.
