Catering to your aircraft in Victoria.
Victoria is a Pacific Northwest hub for business flights. We prepare the food, label it for the crew and bring it to 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.
Victoria draws its table from Vancouver Island and the cold water around it. A private jet menu at CYYJ usually starts with Dungeness crab, spot prawns in season and wild Pacific salmon, then moves inland to Okanagan fruit and island cheeses. These local specialities are cooked for the galley you actually have: crab and prawns travel chilled with the dressing apart, salmon is portioned for the oven, and the inflight menu is marked by seat number so nothing is guessed at altitude. For British Columbia flights, private jet food built from regional produce reads as local without needing a complicated finish in the cabin. Nanaimo bars and butter tarts travel well as a sweet course.
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.
Victoria International sits on the Saanich Peninsula, where a sea-fog morning can hold a departure on the ramp while the galley waits for its crab. Private jet catering at CYYJ is built for that rhythm: inflight catering that travels well, aviation catering marked by seat number, and business aviation catering for the crews who work the Pacific Northwest. Executive jet catering and diplomatic flight catering follow the same discipline, and cabin crew meals are packed beside the guest trays.
At Victoria, business jet catering and corporate jet catering are shaped by short sectors and small galleys. Our private jet chef writes a bespoke menu, VIP flight catering is labelled by seat, charter flight catering is handled the same way, and luxury inflight catering stays easy to re-plate.
As the seat of British Columbia's government, Victoria sees official travel. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are cleared before cooking begins.
Seafood runs through this cuisine, so at Victoria the first thing we keep apart is shellfish and fish. Special meals are cooked and boxed on their own, marked by seat number, so kosher, halal, vegan, gluten free and allergen free trays never share a board or a container with a guest tray. Kids meals follow the same rule and carry a plain label the cabin can read at a glance.
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.
For the flight deck at Victoria, crew meals can be boxed as flight crew meals, pilot meals or cockpit meals. Crew catering is on request and invoiced; crew meal boxes carry labels, and different meals for pilots are prepared separately.
FBO catering at Victoria means catering delivery to the FBO, where your handling agent meets the aircraft. The general aviation terminal handles access, and ground handling catering and handling agent catering are coordinated so the delivery reaches the door.
A larger aircraft calling at CYYJ changes how the load goes in: door height, galley position and whether a high loader is needed all decide the plan. Galley catering is packed in trolleys and containers sized to the aircraft, and airside catering delivery is coordinated with your handling agent so aircraft provisioning goes straight to the right door.
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.
Victoria International is a working airport for commercial and general aviation. Airport catering for private flights is a small part of that activity, built around the general aviation terminal.
Victoria is a quiet business aviation hub with FBO services and ground handling services for general aviation. We supply inflight catering, in-flight catering, aviation catering, business aviation catering and executive jet catering, along with diplomatic flight catering and cabin crew meals.
Flying food into Canada means dealing with border inspection of meat, dairy and produce, so catering is best sourced in-country. We order locally and avoid customs trouble on arrival.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at YYJ, with 12 servings of mushroom risotto and a green salad and limited fridge space to consider. I appreciated the emphasis on meal organisation throughout the business aviation catering arrangements. The desserts came from The Galley Girls in shallow trays, with a packing list that matched the contents. Separating the starters from the first service items helped us avoid opening boxes we did not yet need.”
“We kept the passenger brief simple at Victoria International Airport: mushroom risotto and a green salad for 6 guests, organised with a revised passenger count in mind. With several people involved, The Galley Girls kept the side dishes and delivery arrangements together in a concise order update. The cabin team could match the desserts to the request before moving on to the remaining departure tasks. Our brief for jet catering was met with a sensible plan for portion planning.”
“As the person coordinating vegetarian wraps and colourful salads for 11 passengers at CYYJ, I needed an arrangement that considered different crew meal preferences. The main courses from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the canapés stored until needed, which kept the first service manageable and reduced unnecessary handling. I appreciated the emphasis on portion planning throughout the VIP flight catering arrangements.”
Private jet catering cost here is set order by order. Pacific seafood in season sits at one end, simple platters at the other, and an early or late slot changes how the kitchen plans. Share the details and you get a clear figure.
The practical question at Victoria is airside access through your handling agent. With that in hand the order is simple, and we take last-minute changes.
Canada limits many food imports, so we recommend sourcing catering locally rather than flying it in. For an empty-cabin repositioning to Victoria, that keeps customs simple.
It depends on the operator and on Canadian customs. When the flight has two services, we suggest ordering so the trays are portioned and labelled.
Catering sits outside the charter contract. It is ordered and invoiced separately, and a last-minute change in passengers at Victoria is simply a change to the order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
