Which FBOs at Chub Cay Airport (CCZ/MYBC) do you deliver to?

We coordinate inflight catering at MYBC directly with your handling agent or ground service provider. Chub Cay operates as a single-strip facility, so delivery is typically planeside or via the fixed-base ramp, confirmed when you place your order.

What is the shortest notice you can typically accept at Chub Cay Airport?

We can typically accept same-day orders for private jet catering departures, provided the request reaches us before final production starts in Nassau. Lead time depends on your slot and apron access; your handler will confirm the latest cut-off when you order.

Can you accommodate specific dietary and allergen requirements?

Yes. Every private jet catering order is labelled for the fourteen major allergens, and we prepare gluten-free, dairy-free, vegan, kosher-style, and low-FODMAP menus when specified. Let us know your requirements at the time of booking.

Do you offer high-loader service at Chub Cay Airport?

High-loader capability for business aviation catering at MYBC is available where the equipment can be confirmed with your ground handler at the time of order. For smaller aircraft, we deliver via standard trolleys or direct galley hand-stow.

How do I place an order for a flight departing Chub Cay Airport (CCZ/MYBC)?

Contact us with your departure time, passenger count, and any dietary needs. We'll coordinate with your handler at Chub Cay Airport, confirm the delivery slot, and send a final menu and costing for your approval before we start production in Nassau.

Private jet catering · Chub Cay

Private Jet Catering at Chub Cay Airport (MYBC / CCZ), Chub Cay

CCZ (IATA) · MYBC (ICAO)

Prepared to order, delivered airside

During peak charter days, CCZ operations demand tight coordination. Private jet catering for Chub Cay is delivered airside with cold-chain control, timed to your slot and handled to match the pace of the ramp.

Order now →See the menu →

Private jet catering at Chub Cay Airport (CCZ/MYBC)

Enzo Rossi, private jet chef covering Chub Cay Airport

Your chef here

Private jet catering chef for Chub Cay Airport

Government flights require a shorter chain — Enzo Rossi runs the brief that way. The manifest stays between you and the kitchen, delegation counts are packed to the volumes you confirm, and the handover is timed to security protocol rather than convenience. No names circulate, no details are retained beyond invoicing requirements, and the driver who delivers airside is the one briefed on the order. What he cooks follows the same discipline: literal allergen labelling, portioning confirmed in writing, reheating instructions tested to your aircraft galley, and one phone number from order to ramp.

Cooked for your slot, packed for your galley.

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Background

Enzo Rossi brings refined culinary artistry to private aviation, combining classical technique with contemporary innovation. With extensive experience in luxury hospitality, he crafts bespoke menus that transform high-altitude dining into an exceptional gastronomic journey.

How the sector runs and how you order private jet catering at CCZ

If the slot moves, the delivery window adjusts with it. Lead time for a departure from Chub Cay Airport is typically twenty-four hours; shorter turns are workable when you order private jet catering early in the day and the aircraft is day-based. A private jet catering quote is returned within two hours of your message, costed per seat and per crew meal, with oven and refrigeration limits noted for your aircraft type. Production is timed to the day's departure list, not to a fixed kitchen schedule, so a late change to passenger count or a dietary requirement reaches the galley before packing closes.

The Chub Cay production kitchen — private jet catering near Chub Cay Airport

The Chub Cay kitchen

Jet catering Chub Cay · commissary and cold rooms

During the busy winter season, slot coordination at Chub Cay Airport demands precision timing from every vendor. The kitchen preparing your private jet catering for CCZ works to match that rhythm: orders are cooked same-day, timed against your departure window, and sealed immediately after plating to preserve both temperature and presentation. A dedicated facility handles business aviation catering with separate cold rooms for proteins, dairy, and prepared dishes, each monitored and logged. Pâtisserie and garde-manger posts operate independently to prevent cross-contact, and every label carries documented allergen protocol.

Cold-chain controlledHACCP certifiedSame-day capacity, daily

The menu

Private jet catering menu at Chub Cay Airport

Breakfast boards, cold plates that hold across a six-hour leg, mains that reheat in a galley oven, and crew meals on the same order. Each dish is portioned per seat, labelled for its allergens, and packed to the oven capacity and refrigeration volume your aircraft type allows. You brief dietary requirements at the time of order, and substitutions are literal — dairy withdrawn, gluten withdrawn, the replacement named in writing.

Seared tuna loin with citrus and herbs

Served cold, holds four hours under refrigeration, contains fish and may contain traces of sesame.

Braised short rib with root vegetables

Reheats in thirty minutes at 160°C convection, rests covered, contains gluten and celery.

Vanilla panna cotta with seasonal compote

Served chilled, stable for six hours, contains dairy and egg, compote varies by supply.

Three of the dishes the Chub Cay Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.

See the full menu →

Order online →Download the menu (PDF)

Every item is packed with reheating and plating notes for your cabin.

Delivery at CCZ

Ramp delivery and handling at Chub Cay Airport

The Chub Cay kitchen

cold-chain vans, badged drivers

cold-chain controlled

Handover at CCZ

FBO or aircraft door

How it works

Handover where your airport allows

To your FBO desk or at the aircraft — we coordinate with your handling agent. Slot moves? The kitchen cooks to the update.

Crew meals alongside the VIP service

One delivery, both cabins covered — crew meals cooked in the same kitchen, packed and labelled separately.

Large cabins and multi-leg loads

High-loader service for widebody, volumes sealed per leg.

Handover per airport rules · high loader for widebody · same-day, daily

Airside delivery

Airside delivery and VIP flight service at Chub Cay Airport

No crew member waits at a perimeter gate. Badged drivers deliver directly airside, temperature-controlled from kitchen to aircraft. Handover is at the FBO you nominate or ramp-side at the cabin door, timed to your fuelling and pre-flight checks. VIP flight catering and charter flight catering share the same delivery discipline — manifest discretion, protocol observed, no names circulated. For government and head-of-state flights, the order is logged by flight number only, the handover is witnessed, and delegation volumes are packed to a brief you control. High loader access is confirmed at the time of order where galley door height requires it.

FBO or ramp-side handoverHigh-loader service for widebodyMulti-leg loads

High-loader and airside catering delivery at Chub Cay Airport

Inflight catering — Bahamas

Flight catering adapted to what the season gives at CCZ

CCZ menus follow what the market offers each week. Your inflight menu reflects what holds quality across transport and cabin service — root vegetables through cooler months, stone fruit and salad leaves when the heat arrives, seafood called the morning of your departure. The private jet menu adjusts to supply windows rather than fixed dishes, so reheating instructions and plating remain accurate. Coordination with your FBO determines the handover point — at the aircraft door where apron access permits, or at the FBO desk where the ramp is controlled.

Request catering

Private jet concierge — Chub Cay

Beyond catering

The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.

Fresh flowers

Cabin arrangements delivered with the catering, conditioned to last the flight.

Wines & spirits

Sourced to your list, chilled or cellared, ready to serve.

Linen care

Cabin linen and crew pieces collected, laundered, returned pressed.

Dishware & equipment

China, glassware and galley equipment washed and repacked between legs.

Storage between rotations

Your equipment and stock held at the kitchen until the next leg.

Fine grocery

Pantry staples and fine grocery restocked for the days ahead.

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One brief, one delivery — a reply typically within 30 minutes.

Local calendar

Private jet catering during peak charter weeks

Chub Cay Airport sees elevated charter traffic during Art Basel Miami Beach in early December, the Miami Grand Prix in May, and the Miami International Boat Show in February. During these periods the apron fills quickly, prior-permission slots tighten, and delivery windows narrow as multiple departures stack within short intervals. High-loader equipment and galley staging space become contested, so we ask that you place your private jet catering order earlier than usual—typically forty-eight hours ahead—and confirm your handler's ground-time estimate. We scale production in Nassau to match the surge and keep delivery routes flexible if apron congestion delays planeside access.

Art Basel Miami Beach

early DecemberNearby · MiamiHeavy demand

On the field

Art Basel Miami Beach drives elevated traffic into Chub Cay Airport, with increased apron congestion and tighter handling coordination required. You should anticipate extended ground times and confirm FBO availability well in advance during this period.

What we do about it

Through Art Basel week, private jet catering orders stack in tight morning and evening windows—fifteen to twenty departures where the schedule normally spreads six. Business aviation catering production shifts forty-eight hours forward; we batch-prepare gallery reception menus and pre-plate when the brief allows, then hold crew meals separately to protect lead times when your slot moves.

Miami Grand Prix

MayNearby · MiamiHeavy demand

On the field

During Miami Grand Prix week, expect heightened transient traffic at Chub Cay as crews stage positioning flights to avoid South Florida congestion; confirm PPR and allow extra apron coordination time with the FBO.

What we do about it

Very high premium demand

Miami International Boat Show

FebruaryNearby · MiamiBusier than usual

On the field

During the Miami International Boat Show period, expect increased apron congestion and limited parking availability as transient traffic from South Florida rises significantly. Prior permission required procedures may be enforced more strictly, and FBO handling capacity becomes constrained throughout the week.

What we do about it

Hot plated meals and branded catering boxes close forty-eight hours ahead during February; multi-day charters often request crew meals in volume. Private jet catering orders placed inside twenty-four hours are limited to cold formats and beverages—business aviation catering lead times tighten as exhibitor movements peak midweek.

Periods shift year to year — confirm the date with us when you order.

Request catering for Chub Cay Airport (CCZ/MYBC) →

Relied On, Flight After Flight

★★★★★

“Very smooth service in Bahamas at Chub Cay Airport (CCZ). Clear updates, quality catering and everything packed correctly for the galley.”

Alex V. · Flight attendant

★★★★★

“Coordination for MYBC in Bahamas was straightforward. One clear contact, fast confirmation and no operational issues.”

Martin B. · Operations agent

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