Catering to your aircraft in Montréal.
CYHU is built for light and midsize jets, with a short turn and a small galley. The crew arrives, the cart reaches the door by hand, and our former VIP flight attendants plan the menu around that drawer.
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.
Quebec's table travels well in a galley if it is chosen with care. A private jet menu out of Montréal leans on tourtière, smoked meat, maple glazes, and cheeses from the Eastern Townships, with local specialities cut for each passenger.
Our inflight menu is built around Quebec private jet food: cold platters with Oka-style cheese and cured pork, hot dishes that finish in the oven, maple desserts that stay firm. Private jet platters carry the local specialities, and gourmet inflight meals are plated on your slot at Saint-Hubert.
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.
Saint-Hubert's runways sit at 90 ft on the south shore, a field built for light jets and turboprops rather than airliners. Private jet catering here means a small galley, a short turn and a Quebec menu packed to be plated in the drawer. Inflight catering, in-flight catering and aviation catering orders follow the type: business aviation catering for a Challenger looks nothing like a Pilatus order. Executive jet catering, diplomatic flight catering and cabin crew meals are all handled the same way, by phone or email, 24/7.
Most orders at CYHU come from corporate flight departments and charter operators flying light jets. Business jet catering is a short conversation: type, seats, one oven or none. A private jet chef writes a bespoke menu from there, covering corporate jet catering, VIP flight catering and charter flight catering for the same field. Luxury inflight catering means Quebec food that travels: cured pork, aged cheddar, maple glazes.
Government flight catering at Saint-Hubert is rare and handled by protocol: the menu is cleared before anything is cooked, batches are traced, and a named team packs it. Head of state flight catering follows the same plan, with an allergen card per seat. VIP aviation catering and state visit aircraft catering are discreet, with no names on the labels, only seat numbers.
Quebec kitchens are heavy on pork, dairy and nuts, so special meals are a procedure, not a label: we separate the board, the knife and the box. Kosher, halal, vegan and gluten free orders are packed apart from the guest trays, allergen free meals are sealed and marked by seat number, and kids meals follow the same labelling. Montréal has a large kosher and halal supply base, so these specials are routine for a Saint-Hubert departure.
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.
A crew at CYHU often waits on the ground, so crew meals matter more than they look. Flight crew meals, pilot meals and crew catering are ordered with the flight, on request and invoiced with the order. Cockpit meals are packed for one hand, crew meal boxes are marked CREW, and different meals for pilots are an option. Cabin crew meals ride in the same box.
FBO catering at Saint-Hubert is a single handover: the cart goes to your FBO, your handling agent opens the ramp gate, and the food reaches the aircraft on your slot. Catering delivery to the FBO is simple on a quiet field. The general aviation terminal is the point of contact, and ground handling catering and handling agent catering are coordinated with the same people.
Saint-Hubert mostly sees light and midsize jets, so galley catering rarely needs a high loader: the cart reaches the door by hand. For heavier types, airside catering delivery is arranged with your handling agent, and aircraft provisioning is planned around the cabin door height and the galley layout of the tail you fly.
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.
CYHU is the general aviation alternative to Montréal-Trudeau for business aircraft. Airport catering here means a small, predictable operation, with FBO services and ground handling services concentrated around one terminal on the south shore.
Business aviation at Saint-Hubert is mostly light and midsize jets, plus turboprops and training aircraft. As a business aviation hub it is quiet and direct. Inflight catering, in-flight catering and aviation catering are routine, business aviation catering fits a Challenger or a Citation, and executive jet catering, diplomatic flight catering and cabin crew meals are handled the same way. Winter brings de-icing queues, summer brings Grand Prix traffic.
Canada imports food under CFIA and CBSA rules: meat, dairy and fresh produce arriving on an international flight are declared and often discarded. For an inbound aircraft, plan the galley loaded in Quebec rather than abroad; for outbound, local catering clears simply.
Average rating from the cabin crew and pilots we cater for.
“The 9 passenger portions of a breakfast basket with individual preserves were the easy part; managing a changing departure schedule at Montréal / Saint-Hubert Metropolitan Airport took more planning. The Galley Girls talked through the quantities of desserts with us before confirmation, rather than leaving us to guess the portions. It was useful to see the snack boxes listed separately when checking how much space the complete order would require. I would discuss charter flight catering with them again, especially when galley preparation needs careful coordination.”
“Nothing about the 5 guest order at CYHU called for excess complexity: just a seafood starter and warm vegetable sides and sensible planning for an evening cabin service. The Galley Girls used a readable packing list for the side dishes, which helped when two colleagues checked the order together. We could distinguish the crew provisions at a glance instead of lifting lids just to establish what belonged to each service. Our brief for private jet food was met with a sensible plan for cabin service sequence.”
“Clear quantities were essential at YHU: we had 2 passengers expecting vegetable tartlets and a dessert selection and were working around limited fridge space. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. The meal organisation stood out more than any sales pitch about private jet meals. Knowing where the sauces were packed meant the crew could begin the relevant checks as soon as the order arrived.”
A long leg with two services is priced per menu, not per tray: the hot main, the cold course and the second-service box are listed as separate lines, so you see where the money goes. Smoked meat on rye costs less than a braised short rib, and a maple-glazed salmon sits in between.
Saint-Hubert is a quiet field, so a change from seven to four is easy to absorb: we tell you what can be pared back and what stays in the pack. Going up to eight, the cold dishes scale first. Last-minute orders are handled, by phone or email.
Canadian import rules (CFIA and CBSA) cover meat, dairy and fresh produce arriving on an international flight, so a delegation inbound is better served from a galley loaded here in Quebec. Food cooked locally is loaded airside after screening, traced by batch, with an allergen card for each seat.
You can, but for a strict requirement it is safer to let us source and seal the meal: Montréal has a deep kosher and halal supply, and the box is sealed and marked by seat number from kitchen to cabin. Kids meals follow the same labelling.
No. Catering is not part of the private jet charter contract: it is ordered separately and invoiced as its own line. Crew duty time and long ground waits at CYHU are why crew meals are packed apart, labelled CREW, on request alongside the passenger menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
