Catering to your aircraft in St. John's.
CYYT runs on weather and Atlantic crossings. We cook for crews who may sit through a delay and still need a plate that works at the end of 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.
The private jet menu from CYYT leans on the cold North Atlantic. Cod arrives as tongues, cheeks or a simple pan-seared fillet, and snow crab is picked and served chilled with lemon. Inflight menu planning here starts with the season: wild partridgeberries and bakeapples appear in late summer and autumn, while winter flights lean on root vegetables and slow-cooked meat. Private jet food from Newfoundland also includes salt cod, seal-free traditional fare such as pea soup, and Jiggs dinner for a crew that wants something plain and warm. Local specialities travel well when we pack them for the galley you have: sauce apart, protein sliced, garnish separate. For {Region} flights, we mark every tray by seat number so the flight attendant can re-plate without guessing.
Newfoundland and Labrador gives a private jet menu its own edges. Snow crab, cod, mussels from the Avalon coast and wild berry preserves are the local specialities that guests ask for once they know they exist. Our inflight menu for YYT turns them into cold crab salads, seared cod with lemon butter, and bakeapple or partridgeberry desserts that hold in a drawer. Private jet food from this province is simple and honest: we pack it so it plates cleanly after a cold ramp and a delayed departure, and we label every box with seat number and service note.
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.
St. John's International sits on a windy ridge at 461 feet, and the weather over the Avalon Peninsula decides more of a trip than the schedule does. We write private jet catering for that reality: food that survives a cold ramp, a delayed departure and a galley with one oven. For flights through CYYT that means inflight catering built on local seafood and berries, aviation catering packed for re-plating, and business aviation catering that holds when the tail swaps or the headcount shifts. Executive jet catering, diplomatic flight catering and cabin crew meals are all written by former VIP flight attendants.
Business jet catering at St. John's usually starts with a tail number, a slot and a headcount. For corporate jet catering and VIP flight catering we cook with a private jet chef who writes a bespoke menu around Newfoundland seafood. Charter flight catering and luxury inflight catering follow the same logic: packed for your galley, labelled by seat.
Government flight catering at YYT is written around protocol. Head of state flight catering and VIP aviation catering come with a named team, traceable ingredients and discreet handover. For state visit aircraft catering at CYYT, the protocol office signs off the menu and the ingredient list before a pan is lit.
Newfoundland cooking leans on bread, pastry and battered fish, so a gluten-free or allergen-free guest needs a separate plan at YYT. Special meals are cooked on their own board, boxed apart and marked by seat number. Kosher, halal, vegan, gluten free and kids meals are handled as a procedure, not a promise on a label, and we ask about allergens at the order stage so nothing local sneaks in.
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 YYT we treat the flight deck as its own order. Crew meals, flight crew meals and pilot meals are cooked on request, with crew catering sorted into crew meal boxes that eat well on the jumpseat. Cockpit meals are simple, and we offer different meals for pilots with the operator's blessing. Cabin crew meals follow, labelled and invoiced as a normal line.
FBO catering at St. John's means we hand over to your handling agent at the general aviation terminal. Catering delivery to the FBO is coordinated with ground handling catering so nothing waits on the ramp. Handling agent catering stays simple: one contact, one slot.
Larger aircraft through CYYT may need a high loader for the galley doors, and your handling agent arranges it on the ramp. Galley catering for a big cabin is packed in carts or sealed boxes built to match your aircraft provisioning plan, so airside catering delivery lines up with the door height and the galley layout. We ask for the type and the galley configuration when you order.
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.
St. John's International handles airline, cargo and general aviation traffic on the east coast of Newfoundland. For airport catering the key facts are the FBO, the apron and a weather pattern that changes the day's plan.
Business aviation at St. John's mixes fuel stops and local trips. Inflight catering, in-flight catering and aviation catering are packed for your next sector. Business aviation catering and executive jet catering sit alongside diplomatic flight catering and cabin crew meals. General aviation, FBO services and ground handling services make CYYT a practical business aviation hub.
Canada controls the import of meat, dairy and produce, and CFIA rules apply to food brought into or out of the aircraft at CYYT. We keep boxes sealed and itemised so declarations stay clear. Ask your handling agent about any leftovers.
Average rating from the cabin crew and pilots we cater for.
“Working around a short ground stop at CYYT, I asked for a selection of petits fours and sandwiches in portions appropriate for our 3 passengers. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the snack boxes to brief the crew without making assumptions about what had been ordered. When comparing aviation catering companies, I would look closely at final order confirmation after this experience.”
“Before our guests boarded at YYT, we needed beef fillet with roasted potatoes divided into 10 portions suitable for an evening cabin service. The Galley Girls used a readable packing list for the main courses, which helped when two colleagues checked the order together. My main takeaway from this flight catering order was the practical approach to final order confirmation. I found the starters without searching through every box, a small detail that mattered during the final cabin checks.”
“With two separate meal services to consider at St. John's International Airport, we needed a practical way to serve a light pasta dish with grilled vegetables to 4 passengers. For our team, the strongest part of their flight catering services was how they handled written menu details. The Galley Girls kept the breakfast portions separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the side dishes ready without cluttering the galley work area during preparation.”
Pricing at CYYT is menu by menu. An empty cabin leaving St. John's usually means crew meals only, which are ordered and invoiced like any other item; add guest courses and the order grows with them.
For a long Atlantic leg with two meals, the lead time question is really about the menu. Seafood from Newfoundland is straightforward to source, while special diets need a conversation. Call or email any time of day, and last-minute orders are handled.
Customs at St. John's treat catering as stores or provisions depending on the flight. A headcount change does not alter that, but sealed boxes by seat number make declarations simpler.
A delegation flight usually wants traceability. Food from home may be held at inspection, so locally cooked meals with ingredient lists are easier to clear. We work with your handling agent on access.
The charter contract does not cover catering, so special meals are ordered like everything else. For a child, a kosher guest or an allergy case, we confirm details before cooking.
Tail, pax and diets — a flight attendant takes it from there, day or night.
