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Private jet catering at CIWCanouan Airport.

CIW · TVSC1 FBO

"The jetport of the Grenadines" — a ~5,875-ft runway for midsize jets serving Mandarin Oriental and Soho Beach House. The Grenadines transfer hub.

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FBO coverage

Where we deliver at CIW.

The FBOs we work with most. Other ramps handled on request — call dispatch.

Canouan Aviation handling

CIW · CIW
CIW · port of entry
Standard · 3 hoursSame-day · from 2 hours

"The jetport of the Grenadines" — a ~5,875-ft runway (extended in 2008) that takes midsize jets, giving direct access to Mandarin Oriental and Soho Beach House. Also the transfer hub for the rest of the Grenadines (Mustique, Petit St. Vincent) by turboprop or yacht. On-site customs and immigration.

Other operators in the area — Million Air HPN, Signature Newark — handled separately. See nearby airports below.

Briefing

What we plan around at CIW.

Local constraints we build into every delivery window — curfew, customs, slots, transit, and ramp access.

01

The Grenadines jet gateway.

Midsize jets land here; the rest of the Grenadines (Mustique especially — no jets) transfer on by turboprop or yacht. We provision the jet leg and the onward.

02

Customs on site.

Canouan is a port of entry; we stage arrivals to the clearance.

03

Winter leisure peak.

Dec–April; book ahead.

04

US return needs CBP.

The US-bound leg lands at a port of entry.

05

Cross-border catering.

Restricted fresh items can't cross — we source locally and often yacht-provisioned (see below).

Local sourcing

Around CIW.

Canouan orders draw on Grenadines and Caribbean sourcing — fresh seafood, lobster in season, local produce — with resort and yacht-provisioning sourcing when your principal asks for a named kitchen. Small-island supply means extra lead time.

Grenadines seafood.

Fresh seafood and lobster in season — the cays signature.

Local produce.

Seasonal Caribbean produce — limited on a small island.

Resort and yacht-provisioning sourcing.

Mandarin Oriental, Soho Beach House, and the yacht set — resort and yacht-provisioning sourcing on request.

Special diets.

Special diets on 24-hour lead — small-island supply means extra lead time.

Common orders

What we usually pack out of CIW.

01Grenadines dinners on fresh seafood and lobster in season
02Midsize-jet provisioning for the Grenadines' jetport
03Mandarin Oriental, Soho Beach House, and yacht-provisioning sourcing, on request
04Mustique and Petit St. Vincent onward provisioning by turboprop or yacht

The menu adapts to the Grenadines jetport.

Process

How orders run through CIW.

The local lane. Lead times, kitchen routing, ramp handoff — tuned to this airport.

Step 01
Brief us by 4pm the prior day.
Same-day from two hours. Earlier in the Dec–April winter peak; small-island supply means extra lead time.
Step 02
Menu confirmation within the hour.
Chef-built on Grenadines seafood and lobster in season, with Mandarin Oriental, Soho Beach House, and yacht-provisioning sourcing — cross-border fresh items can't travel, so we source locally.
Step 03
Aviation-spec pack, built to hold.
Insulated for a 90-minute hold, labeled at passenger level, reheat in plain language.
Step 04
Delivery to Canouan Aviation.
Staged to on-site customs at the port of entry. Mustique and Petit St. Vincent transfers — often to a yacht — and the US-bound CBP port of entry run as one brief, one dispatch contact.
Nearby airports

Also in this region.

Other airports we cover near Canouan. Same dispatch lane, same standard.

FAQ

FAQ

Midsize jets, yes — it's the Grenadines' jetport. Larger tails route via Barbados and transfer.

By turboprop or yacht from Canouan (Mustique takes no jets). We provision the jet leg and the onward.

No restricted fresh items across the border — we source locally (often to a yacht).

By 4pm prior day local; same-day from two hours.

Flying out of Canouan?

Brief us.
We'll have it on the ramp.

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