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Private jet catering at MVYMartha's Vineyard.

MVY · KMVY1 FBO

The island's mid-island field — summer-peak, municipally run, with VIP-season TFRs to plan around.

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FBO coverage

Where we deliver at MVY.

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

Martha's Vineyard Airport

MVY · MVY
Municipally operated · mid-island
Standard · 3 hoursSame-day · from 2 hours

Municipally operated, in the middle of the island — quick access to Edgartown, Oak Bluffs, and Chilmark. Mostly GA and air-taxi traffic; a handful of seasonal airlines.

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

Briefing

What we plan around at MVY.

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

01

Summer-peak parking.

Like Nantucket, the ramp fills in season; drop-and-go is common. Confirm the loading leg.

02

VIP-season TFRs.

The Vineyard draws high-profile summer visitors; temporary flight restrictions can appear with little notice and reshape arrival/departure timing. We track them and adjust the window.

03

Field hours / seasonality.

Traffic and services swing hard between summer and off-season; we confirm current hours.

04

Fog & coastal weather.

Schedules slip; hot items pack to hold.

05

No US Customs.

International clears at a mainland POE first.

Local sourcing

Around MVY.

Martha's Vineyard orders draw on the island's strong farm scene — oysters, New England shellfish and lobster, and Vineyard farm produce — with Edgartown and Oak Bluffs restaurant sourcing when your principal asks for a named kitchen.

Island oysters & New England shellfish.

Island oysters, lobster, and the rest of the New England shellfish lineup.

Vineyard farm produce.

The island has a strong farm scene — seasonal produce peak summer through early fall.

Edgartown & Oak Bluffs restaurant sourcing.

Named restaurant dishes from Edgartown and Oak Bluffs kitchens, sourced on request.

Special diets.

Special diets on 24-hour lead — certified sourcing comes from the mainland.

Common orders

What we usually pack out of MVY.

01Summer principal dinners on island oysters and New England shellfish
02Evening pre-stage for early departures around seasonal field hours
03Named Edgartown and Oak Bluffs restaurant dishes, sourced on request
04Drop-and-go provisioning split between the drop and the repositioned return

The menu adapts to the island season.

Process

How orders run through MVY.

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

Step 01
Brief us by 4pm the prior day.
Earlier when VIP-season TFRs and peak parking reshape the timing. Same-day from two hours when the field is staffed.
Step 02
Menu confirmation within the hour.
Chef-built around the Vineyard's oysters, shellfish, and named Edgartown or Oak Bluffs restaurant sourcing.
Step 03
Aviation-spec pack, built to hold.
Insulated for a 90-minute hold through coastal weather and fog, labeled at passenger level, reheat in plain language.
Step 04
Delivery to the field — or the reposition point.
Staged around any active TFR to the briefed slot and the leg carrying passengers. Drop-and-go to Hyannis handled as one brief, one dispatch contact.
FAQ

FAQ

It can in summer — high-profile visitors trigger TFRs. We track them and build the catering window around the actual permitted slot.

Often drop-and-go; tell us the loading leg.

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

No customs at MVY; clear on the mainland first.

Flying out of Martha's Vineyard?

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

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