Catering to your aircraft in Sault Ste Marie.
On the St. Marys River in northern Ontario, CYAM sees corporate and charter traffic in all weather. Our former VIP flight attendants prepare the order, pack it for the galley and hand it to your handling agent, 24/7.
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.
Sault Ste Marie sits in Ontario, on Lake Superior country, and the local table follows the water and the forest. Our private jet menu for CYAM leans on Lake Superior whitefish and lake trout, Ontario maple, wild blueberries, and the bakery habits of a northern border town. These local specialities travel well in a galley when they are packed with the finish in mind: a whitefish fillet that goes to the oven, a maple glaze that arrives in its own pot, a berry tart plated cold.
An inflight menu for Sault Ste Marie starts with what the Ontario north does well. Whitefish from Lake Superior, smoked trout, maple syrup, wild rice, blueberry desserts: private jet food here is honest and seasonal. We pack these local specialities for the galley you actually have, marking what finishes in the oven, what stays chilled, and what keeps its sauce apart until service.
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.
Sault Ste Marie sits on the St. Marys River, at the foot of Lake Superior, and the Ontario side of the border crossing shapes most arrivals at CYAM. For crews on the ground here, private jet catering means food that survives a cold apron and a short turn. We handle inflight catering for the galley you actually have, aviation catering that respects customs rules, and business aviation catering for corporate and charter flights. Executive jet catering, diplomatic flight catering and cabin crew meals are all written up as one order, handed over at your FBO.
The typical brief at CYAM is a corporate jet with a short stop and a modest galley. Business jet catering, corporate jet catering, VIP flight catering and charter flight catering all start from the same question: what can the galley finish? Our private jet chef builds a bespoke menu around the answer, and luxury inflight catering is simply well-made food, correctly packed.
Delegations that use CYAM expect discretion, so government flight catering here is built around clearances. Head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule: the protocol office clears the menu before anything is cooked, and nothing identifies a guest on the packaging.
Dietary requests at Sault Ste Marie follow a procedure, not a promise: the order names each passenger's restriction, the dish is cooked and boxed apart, and the label carries the seat number. In northern Ontario cooking, hidden allergens tend to sit in smoked fish brines, nut-based baking and butter-heavy pastry, so we check those first. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are available on request.
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.
At CYAM the crew often waits on a cold apron, so crew meals matter. Flight crew meals are a line you add to the order when you want them, and they appear on the same invoice. Pilot meals can be two different dishes, cockpit meals are boxed to be eaten in a seat, and crew catering for the cabin is packed separately. Crew meal boxes carry a CREW label, and different meals for pilots are standard, with cabin crew meals handled the same way.
At Sault Ste Marie, your handling agent controls access to the ramp, so catering delivery to the FBO is arranged with them. FBO catering stays at the aircraft, ground handling catering follows your slot, and handling agent catering is a phone call away, day or night. The general aviation terminal is where the order is received.
At CYAM the tail number tells us how the order goes aboard, whether through the cabin door or with a lift. A light jet takes the order through the cabin door and into a small galley; a larger business jet may need galley catering staged for a high loader or a step-up from the cart. Airside catering delivery is coordinated with your handling agent so aircraft provisioning matches the door, the galley layout and the slot.
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.
Sault Ste Marie Airport is a regional airfield on the Ontario side of the St. Marys River, used by corporate, charter and medevac traffic. Airport catering here stays simple: a general aviation terminal, a compact apron and a handling agent who knows the field. It works as a small business aviation hub for northern Ontario, and the FBO services and ground handling services on the field are what receive and stage a catering order for general aviation flights.
Business aviation at Sault Ste Marie runs on lake weather and border traffic. Inflight catering and in-flight catering are written around cold weather; aviation catering and business aviation catering around the galley you actually have. Executive jet catering suits small parties, diplomatic flight catering is quiet, and cabin crew meals and crew meals are available on request. As a business aviation hub for the region, CYAM leans on its FBO services and ground handling services to turn aircraft in winter conditions.
Sault Ste Marie is a border city, and customs staff are used to aircraft crossing from the United States. Food import rules are those of Canada: sealed, labeled catering prepared for the flight avoids delays, and any item brought from abroad may be declared or discarded. As a business aviation hub with limited traffic, CYAM relies on its FBO services and ground handling services to coordinate inspection and handover at the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at Sault Ste Marie Airport meant planning a selection of petits fours and sandwiches for 2 guests with a short ground stop in mind. I asked The Galley Girls to review the snack boxes quantities against the passenger brief, and the proposed portions made sense. For our team, the strongest part of their business jet catering was how they handled catering handover. We also checked the starters before approval, which helped avoid a second round of questions later in the preparation.”
“Food presentation mattered to our 3 guests, but a tight boarding window also had to be considered when organising a light pasta dish with grilled vegetables at CYAM. This experience of business aviation catering gave us a useful reference for managing storage requirements on another departure. Our handling contact received the order details from The Galley Girls, including how the salads had been grouped. The fruit plates went straight to the right colleague instead of circulating between several people during the turnaround.”
“It was the packing plan I cared about at YAM, with 4 servings of a mezze selection with flatbreads and a small galley worktop to consider. My main takeaway from this jet catering order was the practical approach to crew briefing. The Galley Girls grouped the snack boxes by service, which was more useful to us than simply receiving a list of dishes. That left time to check the starters properly before the passengers were ready for the next part of the service.”
Pricing follows what you order. At CYAM a late headcount change is routine for us: we rebuild the quote around the new number of covers and flag which dishes are driving the figure, so you can swap a hot main for a chilled platter if you want to rein it in.
On government and head of state flights, the lead time question becomes a question of clearances. Send us the cleared menu and the headcount and we plan around the Soo's customs flow; last-minute orders are handled.
Customs matter most on arrival: agricultural rules limit what can leave an aircraft. For a special-meal order, we pack sealed, labeled meals with a clear ingredient list so an inspector can read the box without opening it.
Crews may carry their own food, but customs rules on fresh produce, meat and dairy still apply on arrival in Canada. For long duty days waiting at CYAM, crew meals ordered with us avoid the problem: packed boxes, labeled CREW, handed over at the aircraft.
Charter pricing covers flying, not meals. On a short stop at Sault Ste Marie, we coordinate with your handling agent so the catering reaches the aircraft on your slot, then bill it separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
