Skip to main content

Private jet catering at NEVVance W. Amory International.

NEV · TKPN1 FBO

The quieter sister of St. Kitts — anchored by the Four Seasons Nevis — with a short runway for light aircraft. Jets land at St. Kitts and transfer by light aircraft, ferry, or sea bridge.

Or · no account required.

NBAA Member24/7 dispatchAvg response under 12 min800+ airports
FBO coverage

Where we deliver at NEV.

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

Nevis handling

NEV · NEV
Standard · 3 hoursSame-day · from 2 hours

Short-runway handling for light aircraft and turboprops — customs and immigration on-site. Jets use St. Kitts (SKB) and transfer; we confirm the current handler before every delivery.

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

Briefing

What we plan around at NEV.

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

01

Light aircraft only.

The short runway means turboprops; jets use St. Kitts (SKB) and transfer. We provision the jet leg and the onward.

02

Four Seasons anchor.

Much demand is the Four Seasons and villas; we provision accordingly.

03

Customs on-site.

Clearance on arrival; we stage to it.

04

US return needs CBP.

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

05

Cross-border catering.

Sourced locally (see below) — restricted fresh items can't cross the border.

Local sourcing

Around NEV.

Nevis orders draw on Nevisian and Caribbean sourcing — local seafood, island produce, and resort and villa provisioning for an understated luxury island.

Local seafood.

Lobster in season and Caribbean catch from the Leeward island.

Tropical produce and island specialties.

Seasonal tropical fruit, produce, and regional island dishes.

Resort and villa sourcing.

Resort and villa sourcing on request — much demand is the Four Seasons and private villas.

Special diets.

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

Common orders

What we usually pack out of NEV.

01Four Seasons and villa dinners on Nevisian lobster, seafood, and island produce
02Jet-leg provisioning via St. Kitts (SKB) and the light-aircraft, ferry, or sea-bridge onward
03Named resort and villa restaurant dishes, sourced on request
04Crew and passenger meals staged to on-site customs

The menu adapts to the quieter sister island.

Process

How orders run through NEV.

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

Step 01
Brief us by 4pm the prior day local.
Same-day from two hours — small island means extra lead time.
Step 02
Menu confirmation within the hour.
Chef-built on Nevisian seafood and Caribbean produce, with Four Seasons and villa 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 Nevis handling.
Staged to on-site customs at the short-runway field. Jets route via SKB transfer and the US-bound CBP port of entry provisioned as one brief, one dispatch contact.
FAQ

FAQ

No — light aircraft only. Jets use St. Kitts and transfer by light aircraft, ferry, or sea bridge.

Yes — anchored by the Four Seasons, understated and discreet.

No restricted fresh items across the border — we source locally.

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

Flying out of Nevis?

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

CallWhatsApp