01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Chub Cay, Bahamas
Wide-body airline catering, VIP flight catering and private jet catering at Chub Cay (MYBC / CCZ)
CCZ (IATA) · MYBC (ICAO)
The single runway at Chub Cay (MYBC / CCZ) sets a narrow-body reference code, and inflight catering here is planned to that code, not to a bigger one it wishes it had. Wide-body volume is not what this ramp answers to; hi-loader boarding to galley height, sealed uplift and precise cabin counts are, and in-flight catering off this stand is built on exactly that discipline.
1,524 m
Longest runway
Narrow-body
Largest aircraft handled
1
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Chub Cay
Hi-loader boarding for inflight catering at MYBC / CCZ
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering lead times and loading window at Chub Cay (CCZ)
Aircraft catering handover at the galley door, MYBC
Ramp access at Chub Cay is what the loading window is actually measuring, not a promised hour on a form. The apron here runs one stand, so the sealed cart leaves our kitchen on a schedule set against that single movement rather than against a bank of gates. Catering uplift is timed from seal to signature, and the narrow-body reference code fixes how that time is spent, not whether it exists.
Between our kitchen and the stand at Chub Cay sit screening, escort and the apron traffic that a single-runway field still carries at peak hours, and the chain of custody is planned against the worst of that, not the average of it.
Each cart is sealed at the kitchen, logged again at the galley door, and the temperature record travels with the load rather than staying behind in a file. Galley catering handed over at MYBC carries a signature at both ends, so the catering uplift is accounted for the whole way, not just at departure.
One seal at the kitchen, one signature at the aircraft: nothing moves unaccounted for.
Pilot meals and cabin service produced for CCZ
Crew meals and passenger sets from one kitchen at Chub Cay airport
The flight kitchen behind CCZ is built to serve a narrow-body reference code, and that is the discipline it runs on: hot production, pastry, a cold larder and a protocol line under one roof, sized to one stand rather than to a bank of them. HACCP procedure governs every one of those lines, logged the same way whether the load is a single tray set or a full cabin count. Airport catering worked out of this kitchen reaches the apron at Chub Cay by the same route every time, and airport catering handed off at MYBC carries that route's paperwork with it.
Government flight catering handled through this kitchen runs on a named team, not a rota picked at random: security clearance held on file, each name on the access list, and each one trained to household service standards before a state or royal load is ever touched. Chain of custody paperwork travels with the cart from seal to signature, and the same cleared crew works catering at MYBC on every rotation of that kind, never a substitute picked for convenience.
Halal airline meals and special meals at MYBC / CCZ
VVIP catering written per mission at Chub Cay (CCZ)
Menus at Chub Cay are written to the cabin and the mission first, and to the season second: a narrow-body configuration still carries a full cabin split, and the specification follows that split rather than a generic tray count. Local sourcing draws on Bahamas produce where the season allows it — fish, orchard fruit, dairy worked into the plan rather than named as a feature. VVIP menus sit on the same production line as a business tray set, built from the same protocol file rather than a separate kitchen. Allergen, halal, kosher and medical sets are documented per passenger and per cabin, and inflight catering leaving this kitchen carries that documentation as standard, not as an add-on.
First & VVIP cabins
First and VVIP cabins at Chub Cay are plated to a written specification, with à-la-carte and caviar service available on request rather than assumed as default. VIP flight catering here is filed against the standing order, so the same presentation repeats on every rotation at MYBC.
Business cabins
Business cabins at CCZ run multi-choice hot service to a fixed cabin specification, sized to the galley fitted on a narrow-body airframe. Crew meals, cabin crew meals and pilot meals are boxed to the roster in the same tray sets, ready before boarding at Chub Cay.
Protocol & dietary
Household, religious and medical requirements are documented per passenger at MYBC, with halal and kosher sets produced on a separate line and sealed before it leaves the kitchen. The full set of special meal codes travels with each tray set, and inflight catering built this way is labelled per passenger rather than left to memory.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Cold chain and HACCP for aircraft catering at Chub Cay airport
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at CCZ
Chub Cay's single runway and narrow-body reference code set a traffic profile built on smaller, repeat movements rather than a wide-body peak wave, which turns catering here into a repetition problem: the same specification, correct on every rotation, rather than a capacity problem solved once a day. Aviation catering planned against that profile is scheduled stand by stand, with the one stand on file worked in sequence rather than juggled against several.
The uplift reaches the aircraft by sealed cart from our kitchen to the apron, escorted onto the ramp under our own badges, with ramp access held for the movement rather than assumed. Inflight catering and in-flight catering off this stand run through the same route every time, and airline catering handed off at CCZ follows that route regardless of the mission behind it.
One coordinator carries the load from seal to signature, and airport catering in Chub Cay closes on a signed handover every time, not most of the time.
Commercial aviation catering and VVIP missions at MYBC / CCZ
01
Government and state flight catering at CCZ
On the narrow-body reference code held at Chub Cay, a head of state aircraft still receives the same protocol file as any other movement through this stand. Government flight catering here documents each passenger, runs on security-cleared staff, and leaves the kitchen sealed before it ever reaches the apron.
Government & state flights →
02
Royal and VVIP flight catering at Chub Cay
Working a single narrow-body stand means household movements at Chub Cay are sequenced one at a time rather than staged across several gates, and that sequencing is built into the written specification kept on file between them. Royal flight catering here covers private airliners on the BBJ and ACJ pattern, with halal and household dietary requirements produced on request and catering at CCZ handled to the same household standard on every repeat rotation.
Royal & VVIP flights →
03
Charter and ACMI flight catering at MYBC
1524 metres of runway, and a narrow-body charter or ACMI aircraft is what this stand is built to work, group movements and special missions included. Charter flight catering at Chub Cay boards a full three-cabin uplift counted against the loading sheet, and charter flight catering staged in Bahamas follows the galley layout in the order it is fitted, not the order it is convenient to load.
Wide-body charter →
04
Airline and ad hoc catering at CCZ
A narrow-body aircraft working Chub Cay as an outstation finds the reference code here built for exactly that airframe, which is why ad hoc airline catering off this stand does not have to be re-planned each time. Outstation catering, diversion catering and technical stop catering run off one duty roster, AOG included, across a multi-leg rotation, with crew meals boxed to the same schedule.
Commercial airlines →
05
Private jet and FBO catering at Chub Cay
Our kitchen works the same 1524 metre stand that business aviation uses at Chub Cay, and that shared ramp is what lets a private jet movement board on the same schedule as a scheduled one. Private jet catering in Chub Cay reaches the FBOs on the field and the GA terminal on the same cold chain and the same paperwork as an airline uplift, FBO catering included, with business aviation catering and business jet catering handled by our dedicated branch.
Private jets →
Inflight catering rated by operators at Chub Cay
Ops desks rating airline catering services at Chub Cay, Bahamas
Government flight department
Royal household
Charter operator
Scheduled airline
“Our flight at Chub Cay (CCZ/MYBC) required HACCP with clear service-by-service organization. Everything was labeled, compact, and easy to place directly into the aircraft without repacking on the ramp. Exactly what we need for a quick galley setup. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★☆Private jet operator
Diana — Cabin Operations Lead
“We had an ad hoc catering requirement at Chub Cay (CCZ/MYBC) and the coordination was very smooth. The team stayed in contact with operations, adjusted to the new timing, and kept the aircraft handover simple. That operational understanding was the biggest advantage. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★☆Government flight department
Anthony — Government Flight Operations Manager
“We used the team for private jet catering at Chub Cay (CCZ/MYBC) on a VIP trip. They followed my notes closely, kept me updated, and delivered at the time agreed with the FBO. Reliable, responsive, and easy to work with. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Charter operator
Sabrina — Charter Operations Executive
Outstation catering data for Chub Cay (MYBC / CCZ)
| Datum | Value |
|---|---|
| Longest runway | 1,524 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | MYBC |
Business jet catering questions at MYBC / CCZ
Diversion catering and ramp questions at MYBC / CCZ
What operations gets asked every week about Chub Cay.
Ask operations directly →Who delivers private jet catering to the FBOs and the GA terminal at Chub Cay?
For every operator on the field, our branch reaches the FBOs on the field and the GA terminal with FBO catering, on the same cold chain and paperwork as an airline uplift, no exceptions by handler.
How far in advance does CCZ need an order, and how late can the specification change?
Our written specification sets the standard lead time for a full cabin count, and it accepts a late change on the tray count closer to departure than most stations will confirm, given how far in advance the kitchen is briefed.
Where does airline catering board at MYBC, and how does the uplift reach the aircraft?
The signed handover record shows every load boarded airside, direct to the galley door on hi-loader equipment rather than left at the foot of the aircraft, with airside delivery logged at both ends.
Does Chub Cay cater VIP, VVIP and government flights, and under what protocol?
Every movement of that kind runs on the same protocol file: government flight catering and VIP flight catering both draw on the same security-cleared team, documented per passenger regardless of the mission.
Airport catering near Chub Cay
GHC / MYBG
Bullocks Harbour
Bahamas · 36 km from Chub Cay
Airline & VIP flight catering →
SAQ / MYAN
Andros Island
Bahamas · 44 km from Chub Cay
Airline & VIP flight catering →
NAS / MYNN
Nassau
Bahamas · 59 km from Chub Cay
Airline & VIP flight catering →
Charter flight catering quote for CCZ
Request a quote
Send us your catering needs for CCZ
Chub Cay (CCZ / MYBC)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Chub Cay, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Chub Cay (CCZ)