Catering to your aircraft in Saint George's.
From the apron at TGPY you can see the hills where nutmeg and cocoa grow. That produce ends up in our boxes, packed by former VIP flight attendants and passed to your handling agent at the FBO.
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.
Grenada's table starts in the hills behind Saint George's. Nutmeg and mace, cinnamon, clove and cocoa shape what we can put on a private jet menu here, and the same island produce gives an inflight menu a character no mainland kitchen can copy. Local specialities travel well when they are planned for the galley: oil down, a rich stew of callaloo and root vegetables, fish from the day's catch kept cold and finished at altitude. Private jet food in Saint George's is rarely heavy, because the Caribbean climate pulls guests toward citrus, mango, soursop and coconut, and we pack those chilled and separate from anything that needs the oven.
We treat Saint George as a pantry. Grenadian chocolate, nutmeg syrup, fresh herbs and Caribbean lobster in season all end up in a private jet menu when the flight allows it. For an inflight menu, we pick local specialities that survive a galley: oil down in an oven tray, grilled mahi-mahi with a lime sauce apart, a cold breadfruit salad, cocoa tea for the early departures. Private jet food from the Spice Isle works best when each element is labelled by seat number, so cabin crew can re-plate without guessing.
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.
Cocoa, nutmeg and fish landed in the morning set the tone for private jet catering at TGPY. At Maurice Bishop International in Saint George's, the runway runs along the south-west shore, and the general aviation apron sees a steady mix of winter charters and island-hopping turboprops. We build aviation catering for those flights the way a flight attendant would want it: sealed, numbered, and ready to plate. Business aviation catering and executive jet catering share one menu logic, diplomatic flight catering adds protocol, and in-flight catering for the cabin crew meals comes boxed apart from the guest trays.
Business jet catering at GND tends to be built around a cold lunch or a light dinner: corporate jet catering for executives flying in for a few days, VIP flight catering for a family on a winter break, charter flight catering for a full cabin. Luxury inflight catering here means a private jet chef working a bespoke menu around Caribbean seafood, island fruit and spice, packed for the galley you actually have.
When an official delegation lands at TGPY, government flight catering is planned with the protocol office, not the kitchen. Head of state flight catering and state visit aircraft catering carry the same traceability, and VIP aviation catering is delivered quietly, with nothing left to chance at the stand.
Special meals at Maurice Bishop International are planned around the kitchens that feed the flight, because on Grenada the allergens that hide in coconut, nuts, shellfish and spice blends are the ones to check first. Kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked and packed separately, sealed and numbered by seat, and the cabin crew gets a clear card so no tray is opened by mistake.
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 Grenada, the crew is often waiting at the apron while passengers see the island. Crew meals are a line you ask for when you order, and they appear on the same invoice as the guest menu. Flight crew meals, pilot meals and crew catering come sealed in crew meal boxes; cockpit meals are packed to be eaten between tasks, and different meals for pilots are prepared separately when asked.
FBO catering at TGPY means we hand the order to your handling agent at the general aviation terminal, and catering delivery to the FBO is coordinated for the slot you give us. Ground handling catering and handling agent catering follow the same path: the box goes to the aircraft with your team, not through a back door.
Aircraft at Maurice Bishop International range from turboprops on island hops to larger business jets and the occasional long-range heavy. For galley catering on a bigger aircraft, we work with your handling agent so airside catering delivery reaches the door height of the type, and the aircraft provisioning arrives on a high loader when the sill is too tall for a hand cart. Give us the aircraft type and the loading is worked out around its door and 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.
Grenada's main airport sits on a narrow peninsula, and its general aviation traffic is steady rather than heavy. FBO services and ground handling services are compact here, which makes airport catering at GND a matter of working with one handling agent, and makes TGPY a small business aviation hub for the southern Windwards.
Business aviation at TGPY peaks in the dry season, when charters and private owners fly in for the sailing and the beaches, and the field behaves like a seasonal business aviation hub. Inflight catering and in-flight catering for those flights lean on seafood and island fruit. Aviation catering, business aviation catering and executive jet catering follow one routine; diplomatic flight catering adds protocol, and cabin crew meals ride in their own box, apart from the crew meals for the pilots.
Grenada checks imported fresh food at the border: meat, dairy and produce need customs clearance, and plant material is inspected. For a business aviation hub of this size the practical answer is to order on the island, where the food is prepared and handed over at the FBO. Your handling agent can confirm the customs steps for anything you carry in.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at Maurice Bishop International Airport: prawn salad and small fruit plates for 2 guests, organised with a revised passenger count in mind. The Galley Girls updated the salads in the written order and sent back a confirmation that clearly showed our amendments. The order made charter flight catering feel manageable because the cabin service sequence had been considered beforehand. There was no need to reconstruct the snack boxes quantities from several messages during the final departure checks.”
“Menu approval at TGPY covered a seafood starter and warm vegetable sides for 12 guests, leaving us to organise the service around different crew meal preferences. The written menu details stood out more than any sales pitch about private jet food. I asked The Galley Girls for the sandwiches in divided catering boxes, with garnishes supplied separately for plating on board. It made a difference to have the snack boxes ready without cluttering the galley work area during preparation.”
“On this departure from GND, 10 passengers had chosen a cheese board and savoury canapés, and different crew meal preferences needed to be reflected in the order. I appreciated the emphasis on packing arrangement throughout the private jet meals arrangements. The Galley Girls confirmed the handover contact and identified the side dishes, making the catering delivery easier for our team to track. The main courses went straight to the right colleague instead of circulating between several people during the turnaround.”
Cost depends on what the island is producing. During the dry season, with departures bunching on clear days, local lobster and snapper are premium items; a cocoa and nutmeg dessert board is not. So how much does private jet catering cost at TGPY? Each menu is priced as a menu, based on what you choose and the number of guests, never as a flat tray.
Lead time here comes down to when your crew can receive the box. If the duty clock is running and the aircraft is waiting at the FBO, we work to your slot and handle last-minute requests. Orders that mention the aircraft type and the dietary list are the easiest to confirm.
A repositioning leg with an empty cabin is the situation where customs questions come up. Fresh produce, meat and dairy are the usual items to check at Grenada. We recommend sourcing on the island; your handling agent can confirm what is allowed in.
Can you bring food onto a business jet at Maurice Bishop International? Yes, within customs limits, but the aircraft type decides what is practical: a small galley with no oven calls for cold plates, while a large cabin can take a full hot service. Tell us the type before you shop.
No, catering sits apart from the charter price. You order the menu you want, we cook it in Grenada and hand it over at the FBO, and it is invoiced on its own. A special-meal request just means we check the ingredients with extra care.
Tail, pax and diets — a flight attendant takes it from there, day or night.
