Catering to your aircraft in Sint Maarten.
Princess Juliana is flat, bright and warm, and a galley left on the apron takes the heat. We cook for crews who need the food to behave, then hand it over at the aircraft.
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 Maarten is a Franco-Dutch island, and the local table shows it: French pastry habits sit beside Caribbean grill culture, and a private jet menu built here can use both. Private jet food from the island leans on seafood, tropical fruit and spice, which is why a good inflight menu for Princess Juliana is written around what keeps well in a warm cabin.
Local specialities worth putting on an inflight menu here include grilled spiny lobster, conch, johnny cakes, saltfish, and a guavaberry finish. Each one travels differently in a galley: seafood stays chilled, johnny cakes are re-warmed, sauces ride apart. That is the practical work of private jet food at TNCM, and the reason the local specialities are described by how they are served, not just what they are. Across Sint Maarten and the wider (unassigned) Caribbean region of the map, fruit and fish carry the menu.
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.
Princess Juliana sits on a flat coastal strip where the Caribbean sea breeze decides how a turnaround feels, and private jet catering here is built around heat, humidity and short ground stops. Inflight catering for SXM is cooked and packed for the galley you actually have, then handed over at the aircraft. Aviation catering, business aviation catering and executive jet catering all follow the same logic: chilled things stay chilled, hot things come with a clear finishing note. Diplomatic flight catering and cabin crew meals are ordered the same way, with in-flight catering notes marked for whoever opens the drawer.
For corporate jet catering at Sint Maarten, the brief is short: who is flying, how many, which galley. A private jet chef builds a bespoke menu around that, and business jet catering, VIP flight catering, charter flight catering and luxury inflight catering all follow the same pack-and-label routine.
State visit aircraft catering at SXM runs through protocol first and the kitchen second. Head of state flight catering and government flight catering orders are confirmed in advance; VIP aviation catering is handed over quietly, to a named contact.
Dietary requests at Princess Juliana are handled as a procedure, not a label. Island kitchens use shellfish, peanuts and wheat flour widely, so we ask early which cross-contact matters and cook accordingly. Kosher, halal, vegan, gluten free and allergen free plates are packed separately and marked by seat number against the diet card. Special meals and kids meals are briefed the same way, so the person serving knows what is whose before the drawer opens.
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.
When the crew works a Sint Maarten turn, crew meals are ordered with the flight and invoiced with it, never assumed. Flight crew meals can be hot or cold, pilot meals are kept apart, and cockpit meals are boxed for a quick bite. Crew catering and crew meal boxes follow the roster, and different meals for pilots are on request.
FBO catering at Princess Juliana is delivered to the FBO and handed to your handling agent, who takes it airside. We arrange catering delivery to the FBO around your slot, through the general aviation terminal if that is where the aircraft is. Ground handling catering and handling agent catering depend on who holds the airside pass.
At TNCM the aircraft type decides the loading: a light jet is hand-loaded, while a heavier business jet or a larger VIP aircraft may need a high loader and airside catering delivery to the door. We ask the type, the galley layout and the door height so aircraft provisioning is planned for the equipment that is actually there. Galley catering for a wide-body is packed in carts and containers; for a small jet it goes in boxes and a cool bag.
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.
Airport catering at TNCM is shaped by a single runway beside the sea and a busy tourist and business traffic mix. General aviation uses the airport alongside commercial flights, and FBO services and ground handling services keep the ramp moving.
As a Caribbean business aviation hub, Sint Maarten attracts private flights in winter in particular. Inflight catering, in-flight catering and aviation catering for business aviation catering orders follow the season. Executive jet catering, diplomatic flight catering and cabin crew meals all use the same handover at the aircraft.
Sint Maarten applies its own customs and food import rules, which matter when catering is brought in from outside the island. Your handling agent can confirm what is needed, and we pack the order so it can be cleared airside.
Average rating from the cabin crew and pilots we cater for.
“On this departure from TNCM, 2 passengers had chosen grilled salmon with a lemon dressing, and a family lunch request needed to be reflected in the order. For aviation catering, that attention to meal organisation made the order noticeably easier to manage. The breakfast portions came from The Galley Girls in individual containers, with a packing list that matched the contents. The sandwiches were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Before our guests boarded at SXM, we needed a breakfast basket with individual preserves divided into 12 portions suitable for a late menu amendment. I would discuss aviation catering services with them again, especially when written menu details needs careful coordination. Our handling contact received the order details from The Galley Girls, including how the canapés had been grouped. We could account for the salads before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Clear quantities were essential at Princess Juliana International Airport: we had 9 passengers expecting mini sandwiches and individual desserts and were working around a short ground stop. Instead of asking us to improvise, The Galley Girls explained how the sandwiches could be arranged during service. Keeping the main courses aside until service helped preserve the presentation while we dealt with the boarding tasks. I want an aviation catering company to understand written menu details, and this order gave us a useful starting point.”
Think of it as pricing by the plate, adjusted for island logistics and the time of year. A winter lobster brief and a summer salad brief for the same passengers are two different private jet catering costs, and we quote each one on its own.
If the aircraft is flying a long leg with two meal services, the order is easier when the structure is known: a hot main first, a cold light service after. We build that from your brief, and late changes are handled.
Customs on Sint Maarten are tied to the turnaround: if the slot is short, paperwork and airside access need to be ready before the aircraft is. We coordinate with your handling agent so food is cleared and handed over on your slot.
Many passengers prefer to have the way back ordered from Sint Maarten: fresh, packed for your galley and labelled by seat. Personal food is up to the arrival country's rules.
No. The charter covers the aircraft and crew; food is a separate order with its own invoice. If the passenger count changes late, tell us the new number and the order is adjusted to match.
Tail, pax and diets — a flight attendant takes it from there, day or night.
