Catering to your aircraft in Nanaimo.
A turboprop on the apron, a light jet with one oven, a crew watching the fog lift at CYCD. We pack for that galley, labelled by seat, and hand it over where your handling agent directs.
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.
Nanaimo is the harbour city of Vancouver Island, and the private jet menu here leans on the Pacific. Wild BC salmon, spot prawns in spring, Dungeness crab and Fanny Bay oysters are the local specialities that make an inflight menu feel like British Columbia rather than any airport anywhere. Private jet food from this coast travels well when it is planned for it: salmon is packed cold and finished in the galley oven, crab is portioned for re-plating, oysters stay out of the drawer unless the cabin is truly cold.
Then there is the sweet side. The Nanaimo bar, chocolate, custard and coconut layers, is the one local speciality every passenger from British Columbia expects to see, and it holds perfectly in a chilled drawer, which makes it ideal private jet food for a short hop. Island cheeses, Saanich berries, foraged mushrooms in autumn and Okanagan fruit complete the private jet menu. Everything is packed by seat number so the inflight menu survives a rough Strait crossing in {Region} weather.
If you do not know what the passenger wants, ask us: a private jet menu for Nanaimo can be coastal and light, or hearty and warm for a winter arrival. We adapt the inflight menu to what the kitchen can source that week and to what your galley can finish.
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.
Nanaimo Airport (CYCD) sits on the east coast of Vancouver Island, where fog banks and Pacific rain decide the day more often than traffic does. For private jet catering here, we cook and pack for the galley you actually have, with local seafood and island produce in mind. The same kitchen standards apply as everywhere: inflight catering marked by seat, aviation catering that arrives sealed, and business aviation catering written around the aircraft type. Executive jet catering for a short Strait of Georgia sector looks different from a long-haul tech stop, and diplomatic flight catering follows protocol. Cabin crew meals can be added to the order when you want them, and they appear on the invoice as their own line.
Business jet catering at Nanaimo is usually a corporate or executive hop to and from Vancouver Island. Corporate jet catering here favours coastal food: seafood plates, island greens, a bespoke menu written around the aircraft type. VIP flight catering and charter flight catering for CYCD use the same trays: luxury inflight catering with a private jet chef behind each dish.
When a state delegation lands at Nanaimo, the menu is agreed with protocol first. Government flight catering and head of state flight catering share the same rules here: sealed trays, labelled by seat, one contact. VIP aviation catering and state visit aircraft catering stay discreet.
Island kitchens at CYCD handle special meals as a procedure, not a promise: kosher, halal, vegan, gluten free and allergen free trays are packed on separate boards in sealed boxes. In Nanaimo the hidden allergens are shellfish, tree nuts in the Nanaimo bar and wheat in the local breads, so we flag them on every label. Kids meals and other special meals are written to the seat plan you send.
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 catering for a Nanaimo stop is simple: tell us the crew count. Crew meals and flight crew meals are packed in crew meal boxes, marked by role. Pilot meals and cockpit meals are separate, and we can supply different meals for pilots. Cabin crew meals are boxed separately, all on request and invoiced.
FBO catering at Nanaimo is handed over where your handling agent directs, at the general aviation terminal or on the apron. Catering delivery to the FBO is coordinated with ground handling catering rules, and handling agent catering stays simple: one contact, one slot.
What goes through the door at CYCD depends on the aircraft: a turboprop is loaded by hand, a bigger cabin may call for a lift. A turboprop or light jet takes trays by hand through the main door, while a larger cabin may need a high loader at the apron. For galley catering we ask for door height and galley layout, then pack accordingly. Airside catering delivery runs through your handling agent, and aircraft provisioning follows the same labelling as every other field.
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.
CYCD is a compact airport in a harbour city and the business aviation hub for the central island coast. General aviation here mixes private jets, turboprops and island commuters, so airport catering has to fit small apron logistics.
Business aviation catering at Nanaimo means short sectors, island owners and charter weekends. Inflight catering and in-flight catering are portioned for a quick flight. Aviation catering, executive jet catering and diplomatic flight catering are all coordinated through the FBO. Cabin crew meals are separate. General aviation FBO services and ground handling services keep it smooth.
For a business aviation hub like Nanaimo, the customs side matters: Canadian import rules treat animal products and fresh produce strictly. Food loaded abroad may be taken at customs, so local fresh catering is the safer route for an outbound leg from Nanaimo.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at YCD, with 4 servings of yoghurt pots and fresh berries and a family lunch request to consider. I asked The Galley Girls for the fruit plates in compact food boxes, with garnishes supplied separately for plating on board. The order made private jet catering services feel manageable because the meal organisation had been considered beforehand. Keeping the sauces aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Timing and organisation mattered at Nanaimo Airport, where our order of mushroom risotto and a green salad for 9 people involved a revised passenger count. I want a private jet catering company to understand packing arrangement, and this order gave us a useful starting point. The Galley Girls labelled the desserts in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the salads at a glance instead of lifting lids just to establish what belonged to each service.”
“An order of a breakfast basket with individual preserves for 7 people at CYCD had to be organised around an evening cabin service. When comparing private jet catering companies, I would look closely at final order confirmation after this experience. The Galley Girls understood why we wanted the desserts readily accessible instead of spread across several different boxes. Our colleague could take over the main courses without asking where every component had been placed during preparation.”
Salmon, crab and prawns are the big variables at CYCD. A cold lunch built on local greens costs far less than a crab menu. Because Nanaimo flights can be delayed by marine fog, we ask for the likely departure window and quote against the real menu, per tray, not per airport.
Plan the return trip when you plan the outbound one. We prepare each leg as its own handover at the FBO, and Nanaimo's small field keeps coordination straightforward. Last-minute orders are handled.
If you land at Nanaimo from abroad, remaining galley food may be seized at customs. Our advice is to order fresh for the next leg, especially for a night departure when the handling agent has fewer hands. Rules vary by origin, so confirm your routing.
Personal food is usually fine on a private flight, though airside rules at Nanaimo mean it must pass through the handling agent. We often handle this by delivering catering directly so there is nothing to carry.
The charter agreement does not cover food. For a short empty sector into Nanaimo, you can skip catering entirely or order trays for the return passengers. Either way, it is a standalone order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
