Catering to your aircraft in Oranjestad.
Sint Eustatius runs on small turboprops and light jets, so what reaches the galley at TNCE is chosen to fit. We prepare it for the crew in Oranjestad, with island fish and fruit, and hand it over where the aircraft stops.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Sint Eustatius eats from the sea and from small island gardens, and a private jet menu for Oranjestad starts there. Spiny lobster, snapper and mahi-mahi are the local fish that travel well: we grill or poach them, and they leave the kitchen as private jet food built for the drawer, with sauce apart. The inflight menu draws on Caribbean habits, such as saltfish fritters, plantain, rice and peas, and mango or passion fruit to finish. These are the local specialities we can cook for TNCE.
Cold items suit a short Statia sector best, so private jet platters of tropical fruit, cured fish and cheese are the easy start for gourmet inflight meals on this island. Warm dishes finish in the galley oven or are re-plated cold, depending on the aircraft. Private jet snacks follow the island: coconut bread, cassava crackers, nuts and fruit. We write each private jet menu around the local specialities of Sint Eustatius and the headcount aboard.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
F. D. Roosevelt Airport sits on the flank of The Quill volcano, with a short runway that favours turboprops and light jets, so the galley you load is rarely a large one. Our private jet catering for TNCE is cooked and packed for that galley by former VIP flight attendants. Inflight catering here leans on Caribbean ingredients, and in-flight catering for a government party follows protocol. Aviation catering and business aviation catering orders for Oranjestad cover executive jet catering, diplomatic flight catering and cabin crew meals, all commissioned and invoiced like any order.
A typical business jet into Oranjestad is a light jet or turboprop with a short cabin, so the brief for business jet catering is compact. For corporate jet catering and VIP flight catering at EUX, a private jet chef plans a bespoke menu around the oven you have. Charter flight catering and luxury inflight catering for Statia follow the same logic: fish, fruit, a careful finish.
A ministerial or royal visit to Oranjestad needs traceability and discretion. Government flight catering at EUX goes through protocol first, then the kitchen. Head of state flight catering, VIP aviation catering and state visit aircraft catering reach the aircraft via the FBO, with a nominated team on each order.
On Sint Eustatius, fish and shellfish are everywhere, so the allergen question is about cross-contact: fritters fried in shared oil, sauces thickened with flour, shellfish stocks in rice. Special meals for kosher, halal, vegan, gluten free, allergen free and kids meals are cooked on separate boards and sealed, marked by seat. Tell us the restriction and we plan the plate around it.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
At Oranjestad, crew meals are a catalogue item on request, billed like any order. We pack flight crew meals and pilot meals in crew meal boxes that stay shut until the passengers are served. Crew catering for TNCE includes cockpit meals, and different meals for pilots as policy requires, with no names on labels, only seats.
Catering for F. D. Roosevelt Airport is handed over at the FBO or through your handling agent. FBO catering and catering delivery to the FBO run through the general aviation terminal, where ground handling catering is coordinated with the handling agent. Give us the tail and the slot and handling agent catering is arranged.
Aircraft into TNCE are mostly small, so galley catering for Oranjestad is loaded by hand through the cabin door rather than by high loader. If a larger aircraft is planned, tell us the type and we will confirm airside catering delivery and aircraft provisioning with your handling agent before the slot.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
The only airport on Statia, F. D. Roosevelt serves Oranjestad and the island's tiny population. General aviation and small commuter aircraft use the short strip. Airport catering, FBO services and ground handling services match that scale, and a business aviation hub it is not, which is exactly why a clear brief matters.
Business aviation on Sint Eustatius is quiet, with light jets, charter turboprops and occasional diplomatic traffic. Inflight catering, in-flight catering and aviation catering orders for TNCE are small and precise. Business aviation catering and executive jet catering suit a short sector, and diplomatic flight catering and cabin crew meals follow protocol.
Sint Eustatius is part of the Caribbean Netherlands, and food import is controlled: fresh meat, dairy, fruit and plants can be inspected or refused at customs. For an order, this means ordering locally and documenting what comes in. The handling agent will advise on declarations.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at F. D. Roosevelt Airport, the next request was smoked salmon bagels and sliced fruit for 10 guests, with a late menu amendment to work around. The Galley Girls understood why we wanted the starters readily accessible instead of spread across several different boxes. The salads were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. Our brief for VIP flight catering was met with a sensible plan for packing arrangement.”
“Small packing details became important at TNCE: our 3 passengers wanted chicken skewers with a couscous salad, and we had a late menu amendment. The Galley Girls talked through the quantities of snack boxes with us before confirmation, rather than leaving us to guess the portions. We also checked the main courses before approval, which helped avoid a second round of questions later in the preparation. Our brief for charter flight catering was met with a sensible plan for crew briefing.”
“Getting mushroom risotto and a green salad ready for 11 guests at EUX required an order that accounted for a short ground stop. The desserts came from The Galley Girls in sealed meal containers, with a packing list that matched the contents. With private jet food, careful attention to cabin service sequence matters as much to our crew as the menu itself. The sauces were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
Private jet catering cost at TNCE depends on how much the galley allows. A drawer-only aircraft means cold items, an oven means hot ones, and island seafood is dearer than rice and peas. We price the order once we know the cabin.
Special meals at TNCE are easiest when we know the restriction before cooking begins. Last-minute orders are handled, and a short note on the allergy or religious rule is enough for us to start. Seat numbers go on the labels.
Your handling agent controls airside access at TNCE, so catering is handed over through them. Customs on Sint Eustatius can inspect inbound food, so we work through the agent and keep the order documented.
Customs in the Caribbean Netherlands can inspect and refuse food you carry in, particularly fresh meat, dairy and produce. We cook on the island's side of the rules, so what you receive is cleared to be handed over.
Is catering part of a charter for a government party? No, it is a separate order, even for an official delegation. Tell us who is aboard and any protocol rules, and we plan the menu and the invoice separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
