Catering to your aircraft in St Thomas.
Most flights into YQS are small jets on short Ontario hops, so the menu is built to fit one oven and one drawer. We handle the packing, the labeling and the handover 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.
Southwestern Ontario is orchards, market gardens and dairy country, and the private jet menu for St Thomas draws on all three. The inflight menu changes with the harvest: Ontario peaches and sweet corn in late summer, apples and squash in autumn, maple in late winter. Private jet food from this region travels well when it is simple: a cold platter of Ontario cheddar and cured meats, a pie that re-plates in the galley, a soup that finishes in the oven. Local specialities in Ontario are chosen for what a small galley can finish, and Ontario is the source, not the label. Private jet platters, gourmet inflight meals and private jet snacks are all built on that.
For a flight into CYQS, the private jet menu starts with the Ontario calendar. Ontario inflight menu choices shift from strawberries in June to peaches in August to apples in October, so the private jet food you see in July will not be the same in November. Local specialities from St Thomas and its surrounding farmland, such as sweet corn, cheddar, butter tarts and smoked fish from the Great Lakes, are packed for a light galley: private jet platters served chilled, gourmet inflight meals finished in the oven, private jet snacks for the seat.
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.
Ontario in February and Ontario in August are two different airports, and YQS plans around both. Our private jet catering for St Thomas Municipal follows the season: warm soups when the apron is white, peaches and sweet corn when it is not. We supply inflight catering and in-flight catering for light and midsize jets, aviation catering handed to your handling agent, business aviation catering for corporate crews, executive jet catering for owner flights, diplomatic flight catering on request, and cabin crew meals on the same order.
A typical business jet catering order at St Thomas is a corporate team of four to six on a light or midsize jet. Corporate jet catering here favors cold platters and one hot course, VIP flight catering for executive guests, and charter flight catering for visiting groups. Luxury inflight catering is scaled to the galley, and a private jet chef writes a bespoke menu around the guest list.
When a government aircraft uses CYQS, the menu is cleared by the protocol office first. Head of state flight catering, VIP aviation catering and state visit aircraft catering are produced by a small named team, and government flight catering stays confidential.
Dietary orders at St Thomas Municipal are handled as a procedure, not a promise: kosher, halal, vegan, gluten free and allergen free meals are prepared and sealed separately, and special meals and kids meals are packed with the passenger's seat number on the lid. In Ontario kitchens, the usual hidden allergens are tree nuts in baked goods, mustard in dressings and dairy in the butter-heavy local pastry, so we write them on the card rather than assume.
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.
On a short Ontario rotation out of St Thomas Municipal, crew meals are a line you add on request and pay for like any other item. Flight crew meals for a short Ontario rotation are packed to be eaten one-handed, pilot meals avoid anything messy, and crew catering can include cockpit meals that suit a short turnaround. Crew meal boxes are labeled CREW, and we can prepare different meals for pilots when the operator's policy asks for it. Cabin crew meals can ride on the same booking as the guest catering.
FBO catering at St Thomas Municipal is handed over at the FBO or the general aviation terminal, with your handling agent opening the gate. Catering delivery to the FBO follows your slot, ground handling catering is coordinated with the ramp, and handling agent catering is arranged before the vehicle arrives.
CYQS is a general aviation field where light and midsize jets are the norm, and most orders go straight from the van to the cabin door. When a larger aircraft needs it, galley catering is staged for a high loader, with airside catering delivery coordinated through your handling agent and aircraft provisioning confirmed against the type and its galley.
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.
CYQS is a municipal airfield in Elgin County, Ontario, at 778 ft. Airport catering at St Thomas is a matter of knowing the field: a small general aviation ramp and a terminal that handles most visiting jets.
St Thomas Municipal is a business aviation hub in miniature, serving corporate and private flights into southwestern Ontario. Inflight catering, in-flight catering and aviation catering are routine here, as is business aviation catering for corporate crews and executive jet catering for owner flights. Diplomatic flight catering is available when needed, and cabin crew meals are ordered with the trip. FBO services and ground handling services cover the rest.
Flights arriving from outside Canada are subject to the Canadian Food Inspection Agency's rules on meat, dairy and produce. For catering at St Thomas, that means ordering locally in Ontario is often simpler than carrying food in, and we plan the menu around what stays on board.
Average rating from the cabin crew and pilots we cater for.
“For 3 passengers departing from CYQS, the agreed menu was a mezze selection with flatbreads; our main consideration was a tight boarding window. The Galley Girls labelled the desserts in line with our brief, so the cabin team could identify the relevant portions quickly. For our team, the strongest part of their flight catering was how they handled storage requirements. Keeping the breakfast portions identifiable helped the colleague taking over service understand the order without another long explanation.”
“Passenger preferences led us to poached fish with steamed rice at YQS; 8 portions were needed, with a late menu amendment factored into preparation. With flight catering services, careful attention to written menu details matters as much to our crew as the menu itself. The snack boxes from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The side dishes were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“An order of a mezze selection with flatbreads for 8 people at St Thomas Municipal Airport had to be organised around a changing departure schedule. Our brief for airline catering was met with a sensible plan for storage requirements. With several people involved, The Galley Girls kept the breakfast portions and delivery arrangements together in a concise order update. The cabin team could match the sandwiches to the request before moving on to the remaining departure tasks.”
Price follows what you order and when: Ontario seasonal produce, plated dishes, sealed dietary meals. Canadian customs rules for inbound food are the part that changes the plan, so tell us the flight origin before you choose the menu.
Short answer: we handle last-minute orders, and the aircraft type shapes what we pack. A galley with no oven means chilled dishes, a bigger cabin allows a hot course.
Canadian border rules on inbound food apply when a flight arrives from abroad; domestic hops within Canada are simpler. Snow and freezing rain in Ontario can shift a slot, and we move the handover with it.
If you carry food in, check Canadian rules on meat and dairy first. For a return leg out of St Thomas, ordering it here avoids that question entirely.
No. Even on a private jet charter, food is ordered and billed on its own. Out of CYQS at night or at dawn, we hand over at the FBO at the time you set.
Tail, pax and diets — a flight attendant takes it from there, day or night.
