Catering to your aircraft in Vancouver.
At CYVR, transpacific rotations and Whistler weekends share the same apron. We pack for the galley on your tail and deliver to the aircraft, day or night.
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.
British Columbia gives a private jet menu at YVR three reliable anchors: seafood, berries and Okanagan wine country produce. We pack spot prawns and Dungeness crab chilled, cook the salmon so it re-plates cleanly, and keep local specialities like Nanaimo bars and maple glazes in sealed trays. The inflight menu follows the season, never a fixed list.
Private jet food leaving Vancouver tends to be lighter and cleaner than the city's reputation suggests: sashimi-grade fish, Fraser Valley greens, house-made soba, and berries. For the galley, we send private jet platters of cold seafood, hot roasted salmon with sauce apart, and private jet snacks such as roasted nuts and dried fruit. Gourmet inflight meals here are shaped by Asian-Pacific tastes as much as Canadian ones.
Vancouver's food scene is built on the water and on its Asian communities, and the private jet menu at CYVR follows both. Expect BC salmon, Dungeness crab, dim sum-style small plates, and Fraser Valley produce packed for the galley. Local specialities travel as private jet platters, gourmet inflight meals and private jet snacks, each labelled and packed for re-plating at altitude.
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.
Vancouver International sits on Sea Island in the Fraser River delta, where fog can hold a departure and a salmon run decides what is fresh on the dock. Our private jet catering at CYVR is written by former VIP flight attendants, so the menu is cooked and packed for the galley you actually have. Inflight catering here leans on the Pacific: sockeye, spot prawns, Dungeness crab. In-flight catering for long transpacific legs is packed with the fridge space in mind. Aviation catering and business aviation catering orders reach the aircraft through your FBO or handling agent. Executive jet catering for the Asia-bound rotations, diplomatic flight catering for state movements, and cabin crew meals for the people flying them are all handled from one order.
Corporate jet catering out of Vancouver often serves teams heading to Asia or Calgary, with a clean, light menu in mind. Business jet catering for charter flight catering requests gets the same treatment as VIP flight catering: a private jet chef plans a bespoke menu, and luxury inflight catering follows the season.
For state visit aircraft catering and government flight catering at CYVR, every dish is approved against the delegation's requirements. Head of state flight catering is handled by a named team, and VIP aviation catering is confidential from order to handover.
Vancouver is one of the most diet-aware cities in North America, and the kitchen mirrors it: vegan, gluten free and allergen free meals are common requests on CYVR departures, and kosher and halal meals are prepared on separate boards and sealed. Special meals are labelled by seat number, and kids meals are packed in their own box. Shellfish and tree nuts are the allergens that hide most often in local dishes, so we mark them first.
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 CYVR, crew catering is built around turnaround realities: flight crew meals that travel well, pilot meals that need no cutlery, and cockpit meals easy to eat between checklists. Crew meal boxes are sealed and marked, and different meals for pilots are available on request, ordered and invoiced separately.
FBO catering at Vancouver is handed over where the aircraft stops. Catering delivery to the FBO goes through your handling agent, and ground handling catering follows the airside rules of the general aviation terminal. Handling agent catering is coordinated so the right trolley meets the right door.
What the aircraft type allows decides how aircraft provisioning is done at CYVR. A Gulfstream or Global with an airstair door takes catering carried up by hand. Larger cabins on the Pacific run may need a high loader for galley catering, and we coordinate airside catering delivery with your handling agent so the cart meets the right door. Tell us the tail and we plan the loading to match the 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.
Vancouver International is Canada's gateway to the Pacific, and airport catering for business aviation here is shaped by long-haul rotations and mountain weekend traffic. General aviation at CYVR shares a field with large carriers, so FBO services and ground handling services both sit a short walk from the apron, and the handover happens where your tail is parked.
Vancouver is a business aviation hub for Asia-Pacific trips and winter sports flights. Inflight catering and in-flight catering for these rotations follow the season, and aviation catering and business aviation catering suit both corporate and charter work. Ground handling services on the field matter for the handover, because the crew meals and the guest trays reach the galley through your handling agent. Executive jet catering, diplomatic flight catering and cabin crew meals are ordered together on one invoice.
Canada's CFIA controls food imports, and international arrivals at CYVR must declare meat, dairy, fruit and vegetables. Catering loaded in Vancouver is local, so it clears without issue; inbound leftovers may need to be discarded. Your ground handling services contact can confirm what the border officers expect on a given arrival.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at Vancouver International Airport meant planning vegetable tartlets and a dessert selection for 5 guests with an evening cabin service in mind. Our brief for in flight catering was met with a sensible plan for catering handover. The Galley Girls grouped the desserts by service, which was more useful to us than simply receiving a list of dishes. That left time to check the breakfast portions properly before the passengers were ready for the next part of the service.”
“Getting grilled salmon with a lemon dressing ready for 6 guests at CYVR required an order that accounted for a changing departure schedule. We discussed the dimensions before confirming; The Galley Girls grouped the sandwiches into compact food boxes that were easy to handle. We placed the desserts in their planned storage area without first having to reorganise all the catering boxes. This experience of inflight catering services gave us a useful reference for managing meal organisation on another departure.”
“On this departure from YVR, 2 passengers had chosen a light pasta dish with grilled vegetables, and an evening cabin service needed to be reflected in the order. Our handling contact received the order details from The Galley Girls, including how the main courses had been grouped. The cabin team could match the snack boxes to the request before moving on to the remaining departure tasks. I want an inflight catering company to understand meal organisation, and this order gave us a useful starting point.”
Cost follows the menu, and at Vancouver International the length of the turnaround shapes it: a tight slot favours chilled platters, a longer stop allows a hot plated service that costs more. Sockeye in season costs less than out-of-season shellfish. You see the figure before anything is cooked.
Late requests for CYVR are handled, and a menu built on a local product such as wild salmon or Dungeness crab keeps that simple. Tell us the tail and the slot, and we confirm what is available before the order is locked.
Canada's CFIA rules cover fruit, vegetables, meat and dairy on international legs. Food ordered and loaded in Vancouver originates in Canada, so the outbound galley clears cleanly; it is the leftovers on an inbound arrival that may be discarded.
Personal food is allowed, but look at the galley first. A large cabin on the Pacific run has fridge space to spare, a light jet does not. Outside food on an international leg must also respect the Canadian import rules.
No. Catering is not part of a charter: you order it separately and it is invoiced on its own, like any order. When fog on Sea Island moves the departure, the handover moves with it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
