No manifest shared beyond the handover. Private aviation catering for government and delegation flights at FPO, Freeport—prepared in dedicated facilities, delivered airside under full cold-chain control, and briefed only to your crew.
A whole fish or a trimmed rib roast arrives at the facility in the early morning, and Ravi Rossi breaks it down by hand, portions it to your passenger count, and packs it with reheating instructions written for your aircraft type. He answers your message directly, adjusts timing when your slot moves, and briefs the driver on FBO access and handover protocol. His team delivers airside, coordinating with your handling agent to meet you at the aircraft door or the FBO desk, on the schedule you set and with cold-chain integrity maintained throughout.
Chef Ravi Rossi brings refined culinary artistry to private aviation, blending classical French techniques with bold Mediterranean influences. His innovative approach to high-altitude gastronomy creates exceptional dining experiences that elevate every journey beyond mere transportation.
Government and head-of-state flights require protocol adherence, manifest confidentiality, and secure handover at the aircraft door — we coordinate with your security detail and handle delegation volumes without disclosure. Production is timed to your slot, with lead time typically twenty-four hours for a full order and shorter windows absorbed where the kitchen has capacity. You order private jet catering by sharing your departure time, passenger count, and any dietary restrictions; you receive a private jet catering quote within two hours, and a single contact stays with the order through to delivery.
Government delegations at FPO no longer work around uncertain catering timelines. Our inflight catering for head-of-state and official travel is prepared in a dedicated facility where confidentiality, allergen documentation, and cold-chain integrity are built into every stage. The kitchen preparing your order maintains separate cold rooms and garde-manger stations equipped for delegation volumes—twenty passengers or eighty—with same-day capacity timed to your departure slot. Each dish is sealed after plating, labelled with full allergen protocol, and held under temperature control until handover. For business aviation catering serving Freeport, protocol and discretion are operational requirements, not promises.
You may order breakfast trays with pastries and sliced fruit, cold lunch plates with protein and seasonal vegetables that hold four hours, and mains that reheat in a standard galley oven in twelve to fifteen minutes. Crew meals travel on the same order, portioned separately and labelled by role. Every item carries literal allergen information — gluten, dairy, shellfish, tree nuts — printed on the seal, and dishes are packed to your cabin layout and refrigeration capacity.
Served cold, holds four hours under refrigeration, contains fish and sesame.
Reheats in a galley oven at 160°C for fourteen minutes, contains no major allergens.
Served at cabin temperature, travels well, contains gluten, dairy, and eggs.
Three of the dishes the Grand Bahama International Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.
See the full menu →Every item is packed with reheating and plating notes for your cabin.
Crew and handling agents coordinate the handover timing against your fuelling and pre-flight sequence. Badged drivers deliver in temperature-controlled vehicles, meeting you at the FBO desk or ramp-side at the aircraft door, on the schedule you set. VIP flight catering and charter flight catering travel the same airside run, with cold-chain integrity maintained door to door. For wide-body and large-cabin aircraft, high loader access is confirmed at the time of order where available, serving galley doors at height and reducing ground time.
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We deliver to the FBO or handling agent you nominate. Tell us which one when you order — we coordinate the handover directly with them.
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.
Cabin arrangements delivered with the catering, conditioned to last the flight.
Sourced to your list, chilled or cellared, ready to serve.
Cabin linen and crew pieces collected, laundered, returned pressed.
China, glassware and galley equipment washed and repacked between legs.
Your equipment and stock held at the kitchen until the next leg.
Pantry staples and fine grocery restocked for the days ahead.
One brief, one delivery — a reply typically within 30 minutes.
Early December, mid-February, and May bring surges of private aircraft into Grand Bahama International Airport as crews reposition for Art Basel Miami Beach, the Miami International Boat Show, and the Miami Grand Prix. Your catering order competes for apron space with fuel trucks, handler vans, and passenger transfers, so delivery windows tighten and PPR lead times lengthen. High-loader availability drops as equipment is pre-booked by wide-body operators. We recommend placing your private jet catering order forty-eight hours ahead during these weeks, specifying aircraft type and final passenger count to streamline packing and airside coordination.
During Miami Grand Prix week, expect increased positioning traffic at Grand Bahama International as crews stage aircraft away from saturated South Florida airports. FBO apron space fills quickly; early PPR and handler coordination essential.
Very high premium demand
During Art Basel week, expect elevated traffic at FPO as crews stage through Freeport for short hops to South Florida. FBO apron space tightens and handling turnaround times may extend; confirm slot availability and ground services well in advance.
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.
During the Miami International Boat Show period, expect increased transient traffic at FPO as positioning flights route through Freeport. Confirm handling slots early; apron congestion and fuel wait times typically rise throughout the week.
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.
“For our departure from Grand Bahama International Airport (FPO) in Bahamas, ordering was effortless. The quality was excellent and every detail matched the request.”
“We arranged catering in Bahamas via MYGF. The quotation and confirmation were fast, communication stayed clear and delivery was reliable.”
We deliver inflight catering at MYGF to the main FBO on the south apron and, where handling arrangements permit, directly to aircraft parked on the northern executive ramp. Access is confirmed when you place your order, and our drivers coordinate arrival time with your handler or flight crew. See the FBOs and handling agents at Grand Bahama International Airport →
We typically accommodate orders placed the evening before an early-morning departure, and same-day requests when kitchen capacity and ingredient availability allow. Notice requirements tighten during high-season weeks and around major event periods; your account manager will confirm feasibility when you call.
Yes. Every item is labelled with ingredients and the fourteen major allergens. We prepare gluten-free, dairy-free, vegan, kosher-style, and low-FODMAP meals when specified at the time of order, using separate cutting boards and dedicated utensils to minimise cross-contact risk.
High-loader service for aviation catering at MYGF is available where FBO or handler equipment is present and lift capacity is confirmed at the time of order. We package wide-body and ACJ catering in modules that fit standard loaders, and our driver coordinates timing with your ground crew.
Call our Freeport operations desk or email your flight details—departure time, passenger count, aircraft type, and any dietary notes. We'll send a menu proposal, confirm delivery slot and FBO access, then pack and deliver your private jet catering to the aircraft or handler as arranged.
Send your flight brief now — the Freeport kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →