Catering to your aircraft in Revelstoke.
At 1,459 ft in a British Columbia valley, Revelstoke sees ski-season charters and quiet summer arrivals. We prepare galley-ready meals for CYRV, boxed by seat and delivered 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.
Revelstoke sits in the Columbia Mountains of British Columbia, and the private jet menu here follows the valley: smoked and cured meats, wild mushrooms, Okanagan stone fruit when it is in season, local cheeses and cedar-plank salmon. These are local specialities, and each one is packed for a galley rather than a restaurant: salmon served chilled with the sauce apart, mushroom dishes finished in the oven, cheese boards re-plated cold. The inflight menu for a ski charter leans warm and comforting, with soups in sealed pots, while the private jet food for a summer arrival is lighter, built on salads and fruit. Private jet platters, gourmet inflight meals and private jet snacks all travel in labelled boxes marked by seat.
Think of British Columbia mountain cooking when you read a Revelstoke private jet menu: game, salmon, root vegetables, wild berries, maple and sourdough. The local specialities we draw on are packed to work in a small galley, with sauces in their own pots and anything delicate kept chilled. A winter inflight menu for Revelstoke will hold warm soups and braised dishes, while an August one switches to fruit and cold plates. Private jet food here is chosen for what holds on a cold apron. Private jet platters for the cabin, gourmet inflight meals for the main service and private jet snacks for the climb out are each boxed and labelled.
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.
Revelstoke Airport sits at 1,459 ft in a British Columbia valley, and the winter ski traffic decides everything about a galley order here. Private jet catering at CYRV is built around short mountain sectors, light jets and turboprops, and crews who want meals that survive a cold ramp. We also supply inflight catering, in-flight catering and aviation catering for the business aviation catering side of the field, from executive jet catering to diplomatic flight catering for delegations, plus cabin crew meals packed for the flight deck.
Who flies into CYRV? Mostly resort guests and corporate groups on charter. Business jet catering for them means soups, mains that hold and cold plates for the descent. Our private jet chef shapes a bespoke menu for the aircraft type, and corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering all follow the same discipline.
Official parties rarely land at CYRV, but when they do, the menu is approved by the protocol office first. Government flight catering and VIP aviation catering are packed discreetly, with head of state flight catering and state visit aircraft catering following the same sealed, labelled procedure.
In a mountain kitchen, allergens hide in sauces and bread. Kosher, halal, vegan, gluten free and allergen free special meals, plus kids meals, are cooked separately and sealed by seat number for CYRV.
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 Revelstoke turnaround is tight, so crew catering has to be quick to eat. Crew meals, flight crew meals and pilot meals go in crew meal boxes, with cockpit meals marked apart. If the operator's policy asks for different meals for pilots, we pack them as separate boxes. All of it is on request and invoiced as usual.
At Revelstoke the galley order travels to the apron in a labelled box, and your handling agent opens the gate or meets the car at the general aviation terminal. FBO catering is passed over there or beside the aircraft door, depending on where the aircraft is parked that day. Catering delivery to the FBO is arranged with your contact on the field, ground handling catering follows whatever apron access the weather allows, and handling agent catering needs only the tail number and the slot from you.
Most aircraft at CYRV are small, so galley catering is carried to the door rather than lifted. Airside catering delivery is arranged with your handling agent, and aircraft provisioning is planned around the type's galley and oven.
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.
Revelstoke Airport is a small general aviation field in the Columbia Mountains of British Columbia, and it works as a quiet business aviation hub for ski-resort traffic rather than a high-volume gateway. FBO services and ground handling services are modest here, so airport catering is planned around what survives a cold apron, not around volume.
Winter shapes everything at CYRV. Powder-week charters bring inflight catering and in-flight catering orders for light jets, while corporate groups call for business aviation catering on the same short sectors. Aviation catering for a small cabin means compact trays; executive jet catering is sized to the galley, diplomatic flight catering goes through protocol, and cabin crew meals and crew meals are packed on request. FBO services and ground handling services on the field stay small, which is why the order is confirmed with your handling agent before the slot.
Arriving from abroad into CYRV? Canadian import rules restrict many foods carried on board, and the FBO services and ground handling services team at this business aviation hub can tell you what must be declared. We source in-country, so the order never depends on what crossed the border.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at YRV, I coordinated roasted chicken and seasonal vegetables for 6 guests and explained our concerns about a tight boarding window. The Galley Girls talked through the quantities of snack boxes with us before confirmation, rather than leaving us to guess the portions. We also checked the salads before approval, which helped avoid a second round of questions later in the preparation. This experience of private jet catering menu gave us a useful reference for managing packing arrangement on another departure.”
“Getting a cheese board and savoury canapés ready for 6 guests at Revelstoke Airport required an order that accounted for several individual meal preferences. With several people involved, The Galley Girls kept the salads and delivery arrangements together in a concise order update. Our brief for private aviation catering was met with a sensible plan for storage requirements. Knowing where the sandwiches were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Menu approval at CYRV covered smoked salmon bagels and sliced fruit for 3 guests, leaving us to organise the service around a short ground stop. Our brief for business jet catering was met with a sensible plan for written menu details. I gave The Galley Girls our storage brief and asked for the crew provisions to arrive in shallow trays. I could hand the side dishes to a colleague with a short explanation instead of unpacking the whole order.”
An empty-cabin positioning leg into Revelstoke is the cheapest case we see: perhaps a light crew order and a few snacks. The cost of private jet catering climbs with each service you add, such as hot mains, a cheese board or a dessert, and each is quoted on its own line. Call or email and we price the exact order for YRV.
Lead time at Revelstoke depends on how many services the flight carries. A long leg with a main meal and a second light service needs both planned up front, but a late request still gets handled. Send the slot and headcount and we sort the rest with your handling agent.
For an international arrival into Revelstoke, food carried from outside Canada may be seized or must be declared, so local sourcing is the practical answer. A late change in the headcount does not alter that, only the quantities we pack. Confirm declaration details with your handling agent.
Passengers may bring their own, yet a delegation or government flight rarely wants to rely on that. Protocol offices ask who prepared each dish and how it was stored, which is why many choose a traceable order delivered to the FBO. Foreign food remains subject to Canadian rules.
Not as standard: catering is a separate order, invoiced like the rest. When a special meal is involved, such as a kosher plate or a nut-free dish, we cook it apart and label it by seat so the crew can serve it without guessing. Contact us by phone or email for Revelstoke.
Tail, pax and diets — a flight attendant takes it from there, day or night.
