Hospitality Awards 2026 | 31 When embarking on a luxury travel experience, it is vital that every element of the journey is effortlessly seamless – and that begins with the food. No company understands this more than Maison Intime, a private hospitality group offering a personalised experience to elite aviation clients across all major NYC-NJ airports. We spoke with Owner Victor Li to find out more, as Maison Intime earns applause in the Hospitality Awards 2026. Best Caterer In Private Aviation 2026 These exceptional standards are maintained by the standout team driving Maison Intime’s operations forward. Reliable and always solutionsoriented, the team enjoys the pressures that come with the aviation industry. Every member of the Maison Intime team handles significant responsibility and pressure each day, delivering high standards of service to customers of great importance. They make impossible requests each day, but the Maison Intime never shies away from finding a way to make it all happen. Beyond high-profile celebrity clients, Maison Intime also extends its services to a vital client base: medical professionals. The company first began by undertaking medical flights, often last-minute private jet flights to transport organs or doctors around the country. “Medical flights have always been the most challenging, yet the most rewarding,” said Victor. “We are grateful to be able to help doctors and nurses; they were our first client, and we will always be loyal to them.” Maison Intime has considered expanding its services as it looks to the future but, ultimately, this is not a key priority for the team. Too often, competitors across the industry have pursued expansion and diversified their offerings, and the quality of their services has declined in tandem. Learning from the mistakes of its peers, Maison Intime is keeping its focus on enhancing the quality of its services whilst maintaining its much-deserved status as the Best Caterer In Private Aviation 2026. “There’s a reason why the finest culinary establishments are in one or two locations at most, and I believe it is because we have to focus on quality rather than quantity,” Victor concluded. “My only plan for the future right now is to research and develop more exciting dishes that can be enjoyed in the air, and to keep doing what we do best here.” Contact: Victor Li Company: Maison Intime Hospitality Group Web Address: www.themaisonintime.com aison Intime is a private aviation catering company based in Teterboro, New Jersey. The private hospitality group serves the NYC-NJ private aviation community, catering to operators and fixed-base operators flying out of Teterboro Airport and the surrounding fields of Newark Liberty International Airport, Westchester County Airport, Morristown Municipal Airport, LaGuardia Airport, and John F. Kennedy International Airport. Catering to celebrities, high-net-worth-individuals, and other elite clientele, Maison Intime provides a comprehensive suite of tailored private jet catering solutions. Every solution is meticulously built entirely around the specific passengers on board, their custom preferences, and their dietary needs. Maison Intime offers them everything from breakfast and multi-course meals to delectable desserts, which many clients claim is the company’s standout offering. Food service for private flights is one of the least forgiving areas of hospitality, as mistakes are easy to make and even harder to fix. For this reason, Maison Intime has built its business around quality over volume; its team would rather take on fewer orders and get each one exactly right than chase scale and risk its standards slipping. This deliberate focus enables Maison Intime to best serve each of its discerning clients, who expect true consistency from the company every time. “The more visibility we gain, the higher the expectations become,” Victor told us. “Learning to focus on what makes our product superior and not focus on the external noise has been crucial for us. It comes down to quality and reliability; we learn each client’s tastes and carry them forward, so the service gets sharper over time instead of starting from zero every flight. We stay flexible when plans change – which, in private aviation, they always do.” “You can’t send a dish back mid-flight, and a missed window cannot be undone once an aircraft is wheels-up.” M
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