Catering to your aircraft in Charlotte Amalie.
On Saint Thomas the ramp fills in the cool months and the galley is small. We prepare the plates for your crew and your guests, labelled and ready to re-plate.
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.
Saint Thomas gives a private jet menu a clear Caribbean accent. Local specialities travel well when they are chosen for the galley: callaloo soup in a sealed container, johnnycakes that re-warm in the oven, and fresh mahi-mahi or wahoo from island waters. Mango, papaya and passion fruit make a cold plate that holds in the drawer through a warm taxi. An inflight menu for Charlotte Amalie leans on citrus, coconut and pepper sauces kept apart until service. Private jet food built around these ingredients tastes of the island without needing a kitchen on board.
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.
Cyril E. King sits on the south shore of Saint Thomas with a runway that ends at the water, and December through April fills its ramp with business jets bound for the island. Private jet catering here follows that season: lighter plates, fruit that survives a warm cabin, and galleys stocked for a return leg off the island. Inflight catering, aviation catering and business aviation catering all start from the same brief. Executive jet catering, diplomatic flight catering and cabin crew meals are ordered the same way, with the tail, the slot and the headcount.
Business jet catering at TIST is built around the season. Corporate jet catering and VIP flight catering for charter flight catering into Charlotte Amalie lean on island fish and tropical fruit. Luxury inflight catering is written by a private jet chef to a bespoke menu that suits your galley.
When a state visit aircraft catering order lands on Saint Thomas, the protocol office comes first. Government flight catering and head of state flight catering are traced end to end, and VIP aviation catering stays discreet at the ramp.
At Cyril E. King, kosher, halal, vegan and gluten free requests are handled as a procedure, not a label: separate board, separate sealed box, a tag with the seat number. Island dishes hide allergens in familiar places, such as peanut oil, shellfish stock and wheat in johnnycake, so special meals are cooked from the start with an allergen free brief. Kids meals follow the same rule, simple and sealed.
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.
On request, crew meals for a turn at STT are cooked and packed for the flight deck. Flight crew meals, pilot meals and cockpit meals can be hot or cold, and different meals for pilots are available. Crew catering and crew meal boxes are labelled and invoiced as a normal order.
FBO catering at TIST is handed over at the aircraft on your slot. We coordinate catering delivery to the FBO and the general aviation terminal with your handling agent, so ground handling catering reaches the ramp. Handling agent catering is arranged around airside access.
Larger aircraft on the Saint Thomas ramp need galley catering delivered airside by high loader, loaded to the aircraft's galley door height. Aircraft provisioning for a wide-body or a large business jet is agreed with the handling agent in advance, so airside catering delivery meets the aircraft rather than the other way round.
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.
Cyril E. King is the main gateway to Saint Thomas, with a single runway ending at the water. Airport catering here serves a busy general aviation ramp in the winter months and a quieter one in summer.
The general aviation side at STT is busiest from winter into spring, a business aviation hub for the Virgin Islands. Business aviation catering, executive jet catering and inflight catering for FBO services follow the season, and in-flight catering plans around the weather. Aviation catering, diplomatic flight catering and cabin crew meals are available on request, with ground handling services coordinated.
As a U.S. territory, the Virgin Islands apply U.S. customs and agricultural rules to food crossing the border. Fresh produce, meat and dairy brought in from outside can be held, so catering for departure is documented and cleared through the handling agent.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at TIST: our 10 passengers wanted beef fillet with roasted potatoes, and we had two separate meal services. Our brief for business jet catering was met with a sensible plan for storage requirements. After a final adjustment to the starters, The Galley Girls gave us one revised order summary to work from. We checked the crew provisions against the same summary, keeping the cabin team and the handling contact aligned.”
“What impressed me at STT was how a request for a selection of petits fours and sandwiches was handled despite two separate meal services. With business aviation catering, careful attention to storage requirements matters as much to our crew as the menu itself. The salads came from The Galley Girls in separate meal boxes, with a packing list that matched the contents. I could hand the desserts to a colleague with a short explanation instead of unpacking the whole order.”
“Service planning came first at Cyril E. King Airport, with 12 passengers choosing yoghurt pots and fresh berries and an evening cabin service influencing our preparation. I wanted clear identification on the starters; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the salads at a glance instead of lifting lids just to establish what belonged to each service. My main takeaway from this jet catering order was the practical approach to packing arrangement.”
Think of the cost as a function of what you pick: shellfish, fresh-caught fish and out-of-season produce raise it, local fruit and simple boxes lower it. At Cyril E. King, how much does private jet catering cost is answered per flight, after we see the brief.
Most requests at Cyril E. King come in as a return leg, ordered when the aircraft arrives. That is the easiest lead time, because the menu can follow the season. A last-minute order is not a problem either: we handle it and confirm.
U.S. customs rules apply on Saint Thomas, and an early morning or night departure makes the timing matter. We pack catering for departure with clear labels, and the handling agent receives it airside.
The handling agent decides what can cross onto the ramp at Cyril E. King. Food carried in from outside the territory can be restricted, especially fresh items. Catering sent to the FBO is cleared in advance.
No. Charter and catering are two orders. A short repositioning flight to or from Saint Thomas with an empty cabin still needs crew meals, and that is invoiced on its own. Send the tail and the slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
