Catering to your aircraft in Windsor.
Cross-border trips through CYQG mean sealed, labelled food that clears cleanly. We make it from Ontario produce and Lake Erie fish, packed for 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.
Windsor sits at the southwestern tip of Ontario, and the local table follows the lake and the farmland. Our private jet menu for Windsor leans on Lake Erie yellow perch and pickerel, Leamington tomatoes and peppers, Essex County sweet corn and peaches, and the Italian bakeries that shaped the city's food. Private jet food here is simple and seasonal, and the inflight menu changes with the harvest. Local specialities travel well: perogies from the Polish and Ukrainian community, Windsor-style shawarma, and the Windsor pizza with its shredded-cheese, bacon-topped tradition. For private jet platters we build cold boards from Ontario cheddar, smoked fish and fruit, and for gourmet inflight meals we cook and pack plated mains. Private jet snacks are Ontario nuts, local chocolate and fruit. Each is packed for a galley with no kitchen on board.
Ontario's southwest is the country's market-garden belt, and that sets the private jet menu for Windsor. Leamington greenhouse vegetables, Lake Erie perch, Essex County wine and orchard fruit all feature, and the seasons decide what we can offer. Private jet food from Windsor is built to cross a border: sealed, labelled and easy to inspect. The inflight menu mixes local specialities with classics, and we adapt each dish to the galley you actually have. Private jet platters carry Ontario cheeses, charcuterie and fruit. Gourmet inflight meals are plated mains, and private jet snacks cover the quick bites. Ask about {Region}-sourced items for each season.
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.
Windsor's runway sees auto-industry executives, cross-border charters and the occasional medical or sports flight, and each wants food that suits a short Ontario turnaround. Private jet catering at CYQG means local Lake Erie fish, Leamington produce and Essex County bakery, packed for your aircraft. We handle inflight catering and in-flight catering for light jets through large cabins, plus aviation catering for operators who want one point of contact. Business aviation catering, executive jet catering and diplomatic flight catering follow the same brief, and cabin crew meals are added on request.
Business jet catering at Windsor usually serves auto-industry executives and cross-border corporate jet catering on short sectors. VIP flight catering and charter flight catering follow the same brief: a bespoke menu written by a private jet chef, packed for the galley, with luxury inflight catering touches such as plated mains and Ontario cheese boards.
Government flight catering at Windsor is quiet and exact. Head of state flight catering and VIP aviation catering follow protocol: named contact, traced ingredients, discreet hand-over. State visit aircraft catering on the Detroit River border calls for sealed packaging and documentation for customs.
Windsor's kitchens have a long tradition of Middle Eastern, Italian and Eastern European cooking, which means halal and vegetarian options are easy to source locally. For kosher, vegan, gluten free and allergen free requests, we handle each as a separate preparation with its own board and sealed packaging, flagged by seat. Special meals and kids meals are agreed at order, and cross-contact points common in Ontario bakeries and fryers are checked before packing.
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 Windsor turn, crew catering is simple: crew meals ordered with the flight and invoiced as part of the order. Flight crew meals come in crew meal boxes, pilot meals and cockpit meals are packed separately, and different meals for pilots are available so captain and first officer do not eat the same dish. If your cabin crew meals differ from the pilots' at CYQG, say so when you place the order and they are priced like everything else.
At Windsor, we deliver to the FBO or to the apron when the handling agent clears access. FBO catering needs the tail number and slot; catering delivery to the FBO is simple once the general aviation terminal knows who to expect. Ground handling catering and handling agent catering run on the same details.
At Windsor International most arrivals are light and midsize jets that load by hand, but larger cabins on charters and sports flights may need a high loader. Galley catering is matched to the aircraft type and the door height, and airside catering delivery is coordinated through your handling agent. For aircraft provisioning on bigger cabins, tell us the type and we plan carts, boxes and trolleys accordingly.
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.
Airport catering at CYQG works with the airport's general aviation setup, where FBO services and ground handling services share the apron with scheduled flights. The field's position on the Ontario border shapes everything from access to food rules.
Windsor is a business aviation hub for Southwestern Ontario and the Detroit side, with inflight catering, in-flight catering and aviation catering needs tied to auto-industry travel. Business aviation catering and executive jet catering here favour short, tidy menus; diplomatic flight catering is rare but handled with discretion, and cabin crew meals are standard on longer rotations.
Canada's food import rules apply at Windsor: meat, dairy, fresh fruit and vegetables from outside the country can be refused at the border. For a Windsor arrival, ordering locally avoids the question and the paperwork. Sealed, labelled packaging keeps inspection quick.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at YQG: we had 3 passengers expecting prawn salad and small fruit plates and were working around different crew meal preferences. For business jet catering, that attention to galley preparation made the order noticeably easier to manage. We changed the quantities of fruit plates, and The Galley Girls reflected the request in the final packing list. The breakfast portions remained as originally requested, which was reassuring when we checked the latest version with operations.”
“A request for a charcuterie board and fresh bread, 7 passengers, and a family lunch request: that was our brief for the departure at Windsor International Airport. With business aviation catering, careful attention to galley preparation matters as much to our crew as the menu itself. Instead of asking us to improvise, The Galley Girls explained how the main courses could be arranged during service. Keeping the snack boxes aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Nothing about the 9 guest order at CYQG called for excess complexity: just a seafood starter and warm vegetable sides and sensible planning for limited fridge space. We described our serving sequence to The Galley Girls and asked for the snack boxes to be packed accordingly. That left time to check the sauces properly before the passengers were ready for the next part of the service. The portion planning stood out more than any sales pitch about jet catering.”
Night and dawn departures from Windsor tend to change the menu rather than the method. An overnight leg might call for light cold trays; a dawn departure calls for fresh bakery items from the local ovens. Prices reflect ingredients and portions, and how much does private jet catering cost depends on how elaborate you go.
Windsor's handling agents control ramp access, so lead time starts with knowing who will meet the delivery. Share the FBO details with the order and we coordinate directly. Seasonal products such as Leamington tomatoes make ordering simpler, and last-minute orders are handled.
Customs rules still apply when the cabin is empty. Leftover galley food from the departure airport may not clear on arrival at Windsor, and officers can ask you to dispose of it. Ordering fresh crew meals at CYQG avoids carrying anything across.
Technically yes, but on a two-service leg you are better placed with food packed by service: first meal in one box, second in another, each marked. Bringing food from home risks customs questions at Windsor and spoilage over a long flight. Our packing is built for galley rhythm.
Charter pricing and food pricing are separate. If passengers are added or dropped before departure from Windsor, we change the portions and the labels. Last-minute orders are handled, and the invoice follows what is delivered.
Tail, pax and diets — a flight attendant takes it from there, day or night.
