Catering to your aircraft in Penticton.
CYYF runs on the Okanagan calendar: cherries, peaches, then apples. We pack to what the galley can actually do and deliver plane-side at the FBO, for the flight attendant who has to serve it.
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.
Penticton sits in the Okanagan, and a private jet menu for British Columbia here starts with the orchards. Local specialities include sweet cherries from July, peaches, apricots, Similkameen organic produce, Okanagan ice wine and smoked sockeye salmon. Our inflight menu is built around what travels well in a galley, a private jet food approach that keeps fruit whole and sauce apart. Private jet platters of cheese, charcuterie and fruit suit a lakeside weekend, while gourmet inflight meals such as seared salmon or lamb ride out the oven. Private jet snacks, fruit, nuts and dark chocolate, fill the drawer for the return leg.
For a private jet menu from Penticton, think of the Okanagan calendar: cherries and apricots in early summer, peaches in August, apples and pears into autumn. This inflight menu leans on local specialities of British Columbia, from smoked salmon to Okanagan cheeses and dessert wine. Private jet food has to cope with a short galley and a dry, warm apron. Private jet platters are chilled and re-plated cold, gourmet inflight meals finish in your oven with the sauce in its own pot, and private jet snacks stay sealed for the seatbelt sign.
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.
Penticton Airport lies in a dry valley between two lakes, and the cherry and peach calendar sets the rhythm of every trip. Private jet catering here follows that season: stone fruit in July, apples by autumn, Okanagan wine for the cellar. Our inflight catering is written by former VIP flight attendants, so in-flight catering reaches your galley sorted by guest, with cabin crew meals boxed apart. For executive jet catering and aviation catering, send us the tail and the slot. Business aviation catering and diplomatic flight catering follow the same protocol.
A business jet catering brief at Penticton is usually a lakeside weekend or an orchard-season trip. Corporate jet catering and VIP flight catering here lean on British Columbia produce, and charter flight catering follows the same menu. A private jet chef builds a bespoke menu around the tail and the guest list, and luxury inflight catering keeps the fruit whole and the sauce apart.
When an official party lands at CYYF, the order changes shape: allergen lists, named staff, sealed packing. Government flight catering and head of state flight catering follow the delegation's rules. VIP aviation catering and state visit aircraft catering are handed to the handling agent, with no names on the labels.
Special meals at Penticton start with the local kitchen: where nuts, dairy and shellfish hide in regional dishes. Kosher, halal, vegan and gluten free are cooked on separate boards, allergen free is sealed, and kids meals are packed with the guests' trays.
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 short turn at CYYF leaves little time to eat, so crew meals are boxed and labelled. Flight crew meals, pilot meals and crew catering are on request and billed as their own line. Cockpit meals and crew meal boxes are easy to hold; different meals for pilots follow your policy, and the cabin crew meals are packed apart from the guests'.
FBO catering at Penticton means one place to meet us: the FBO on the apron. Catering delivery to the FBO is coordinated with your handling agent, who opens the airside door. Ground handling catering and handling agent catering work from the same slot, and the general aviation terminal is where you sign for the order.
The aircraft type decides how the order boards at CYYF. Light jets take galley catering by hand, bigger ones need a high loader for aircraft provisioning. Airside catering delivery is arranged with the handling agent once we know the door.
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.
Penticton Airport handles business and general aviation for the south Okanagan, a single runway beside the lake. FBO services and ground handling services share the small apron, so airport catering is a short hand-off rather than a convoy of vehicles.
Penticton is a seasonal business aviation hub. Inflight catering and in-flight catering peak around cherry and wine season, while aviation catering for winter ski traffic is quieter. Business aviation catering and executive jet catering follow the traveller, and diplomatic flight catering is the rare exception. Cabin crew meals are packed apart from the cabin service.
Canadian food import rules, enforced by CFIA and CBSA, restrict fresh produce, meat and dairy arriving on international flights, so what we pack here is sourced in British Columbia. Your handling agent can confirm airside access, and the ground handling services and FBO services on the field sign off the handover at the aircraft.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at YYF: vegetable tartlets and a dessert selection for 2 guests, organised with a short ground stop in mind. We changed the quantities of fruit plates, and The Galley Girls reflected the request in the final packing list. The note about the snack boxes was easy to spot, and we could brief the rest of the team quickly. This experience of charter flight catering gave us a useful reference for managing catering handover on another departure.”
“Timing and organisation mattered at Penticton Airport, where our order of prawn salad and small fruit plates for 2 people involved limited fridge space. The Galley Girls talked through the quantities of canapés with us before confirmation, rather than leaving us to guess the portions. For private jet food, that attention to final order confirmation made the order noticeably easier to manage. The quantities of salads matched our service plan, leaving us comfortable with the order before the final briefing.”
“Good preparation made the difference at CYYF, where 12 guests expected avocado toast components and breakfast fruit despite different crew meal preferences. For our team, the strongest part of their private jet meals was how they handled portion planning. The Galley Girls suggested individual containers for the fruit plates, and that choice worked well with our storage arrangement. I could hand the breakfast portions to a colleague with a short explanation instead of unpacking the whole order.”
Whether the return is a light lunch or a full dinner decides the price. At CYYF, seasonal Okanagan fruit helps in summer, while winter menus lean on cured and smoked items. Give us both legs and the headcount, and we return one itemised quote for the round trip.
For an early morning slot at Penticton, the lead time question is mostly about produce. If cherries or peaches are in season, they are on the menu without fuss; out of season we swap in apples or cured fish. A late night departure changes nothing in how we pack. Last-minute orders are handled.
Canadian import rules mean fruit, meat and dairy arriving on an international flight may not stay on board. Catering ordered here is sourced in British Columbia, so there is nothing to declare. Your handling agent confirms airside access and the FBO door where we meet the aircraft.
Nothing stops you carrying food on board, but think about the return: an empty cabin rarely needs platters. Order two meal boxes and a drawer of snacks locally and leave the customs question behind.
No, catering is outside a private jet charter. If your leg has two services, tell us which guests dine twice and which dietary cards apply. We pack each service in its own drawer, order and invoice them as their own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
