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Private jet catering at SVDArgyle International.

SVD · TVSA2 FBOs

St. Vincent and the Grenadines' first international airport — Argyle, opened in 2017, jet-capable and the main gateway to the Grenadines by light aircraft or yacht.

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FBO coverage

Where we deliver at SVD.

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

AIA Handling Services

AIA · SVD
Standard · 3 hoursSame-day · from 2 hours

One of the main handlers at Argyle — on-site customs and immigration. We confirm which handler your tail uses before staging.

Vincy Aviation Services

VINCY · SVD
Standard · 3 hoursSame-day · from 2 hours

Private handling at the Grenadines' jet-capable international gateway. On-site customs and immigration; we stage arrivals to the clearance leg.

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

Briefing

What we plan around at SVD.

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

01

The Grenadines gateway.

Jets land at Argyle; the islands transfer on by light aircraft (SVG Air / Mustique Airways / Grenadine Airways) or yacht — Mustique and Bequia especially. We provision the jet leg and the onward. (Canouan takes jets directly — see Batch 11.)

02

Customs at the FBO.

Clearance on arrival; visa required for some nationalities.

03

US return needs CBP.

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

04

Winter + sailing peak.

Dec–April, plus regatta seasons.

05

Cross-border catering.

Sourced locally and often yacht-provisioned (see below).

Local sourcing

Around SVD.

St. Vincent orders lean into Vincentian and Grenadines sourcing — local seafood, tropical produce, and the yacht-provisioning market that defines the archipelago.

Local seafood.

Lobster in season, Caribbean catch, and coastal preparations.

Tropical produce and spices.

Seasonal tropical fruit, produce, and island spices sourced locally.

Resort and yacht-provisioning sourcing.

Resort and yacht-provisioning sourcing on request.

Special diets.

Special diets on 24-hour lead.

Common orders

What we usually pack out of SVD.

01Grenadines gateway dinners on lobster, Caribbean catch, and tropical spices
02Jet-leg and onward turboprop provisioning to Mustique, Bequia, and the archipelago
03Resort and yacht-provisioning catering, sourced on request
04Crew and passenger meals staged to on-site customs at AIA or Vincy

The menu adapts to the Grenadines hub.

Process

How orders run through SVD.

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. Earlier in Dec–April sailing and regatta seasons.
Step 02
Menu confirmation within the hour.
Chef-built on Vincentian seafood and tropical produce, with 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 AIA Handling Services or Vincy Aviation Services.
Staged to on-site customs at Argyle. Grenadines turboprop or yacht onward legs and the US-bound CBP port of entry provisioned as one brief, one dispatch contact.
FAQ

FAQ

Yes — Argyle (opened 2017) takes jets and is the international gateway to the Grenadines.

By light aircraft or yacht from Argyle (Canouan takes jets directly). We provision the jet leg and the onward.

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

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

Flying out of St. Vincent?

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

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