Catering to your aircraft in Christiansted.
Saint Croix moves at trade-wind pace, and so does the apron at Henry E. Rohlsen. We cook and pack for your galley, former VIP flight attendants working for the crew who serve.
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.
For {Region} the starting point is the water. Saint Croix fish, a callaloo soup, rice with pigeon peas, plantain: these local specialities are what a Crucian kitchen does well, and they travel properly in a galley when they are cooked and packed right. Our private jet menu and inflight menu for TISX take that table and fit it to your equipment: oven items marked, sauce apart, cold plates labelled by seat. It is private jet food that tastes of the place you are leaving.
A departing crew at Christiansted often wants one real taste of the island before the leg north. That means a Crucian plate: grilled catch, rice and peas, a small salad of local greens, finished with a coconut or guava sweet. We write it as a private jet menu with local specialities in the middle and a safe, familiar option beside it. The inflight menu stays short, because a galley with one oven is never as big as 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.
Saint Croix runs on a trade-wind rhythm, and a jet on the apron at Henry E. Rohlsen usually has a leg to the mainland or a charter back across the Caribbean waiting. Private jet catering at TISX is built around that: tropical fruit, local fish and rum-country flavours, packed for your galley. We also cover inflight catering, in-flight catering and aviation catering for the whole stay, from business aviation catering to executive jet catering. Diplomatic flight catering and cabin crew meals are ordered the same way, by phone or email, 24/7.
Business jet catering at STX is usually a small cabin and a short list of guests, so the brief is simple. Corporate jet catering and VIP flight catering here run from a light fruit and cheese order to a full dinner for a charter flight catering group. Luxury inflight catering starts with a private jet chef who writes a bespoke menu around the galley you have and the season.
When a state aircraft lands at TISX, the order is cleared by protocol first. We provide government flight catering and head of state flight catering through a small named team, with VIP aviation catering and state visit aircraft catering handled quietly at the apron.
Dietary requests at Saint Croix start with where allergens hide in a Crucian kitchen: shellfish in the seafood sauces, wheat in the johnnycake and pates, and nuts in some desserts. We handle kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals as a procedure, with a separate board, a separate box and a seat number on each lid. Tell us the restriction and the headcount, and the menu is written 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.
For the crew leaving Saint Croix, crew meals are a separate line on the order, requested and invoiced like the rest. Flight crew meals, pilot meals and cockpit meals are packed for eating on a short leg; crew catering and crew meal boxes are labelled CREW; different meals for pilots are offered so each pilot gets a separate dish.
At TISX, FBO catering means a clear handover: we coordinate catering delivery to the FBO with your handling agent, work through the general aviation terminal, and handle ground handling catering with whoever holds the airside pass. Handling agent catering is booked with the tail and the slot.
Henry E. Rohlsen takes everything from light jets to heavier cabin-class aircraft, and the aircraft type decides how the galley catering reaches the door. A larger aircraft may need a high loader and airside catering delivery to a higher sill; a smaller one is served by hand at the stairs. Aircraft provisioning here is arranged with your handling agent before the slot, so the right equipment is waiting when the tail arrives.
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.
Henry E. Rohlsen is the main airport for Saint Croix, the largest of the U.S. Virgin Islands, and serves Christiansted and the island's resorts. Airport catering here supports a mix of private and charter traffic, with business aviation arriving from the mainland and the wider Caribbean.
Winter brings the busiest weeks to Saint Croix, and general aviation at TISX is a small, steady business aviation hub. Inflight catering, in-flight catering, aviation catering and business aviation catering all follow the aircraft and the slot. Executive jet catering, diplomatic flight catering and cabin crew meals are available on request, alongside FBO services and ground handling services.
Saint Croix is U.S. territory, so U.S. customs and agricultural rules cover food arriving from abroad and food leaving on a return leg. Fresh produce, meat and dairy can be restricted on entry to other countries, so we pack sealed and labelled and plan the order around the destination.
Average rating from the cabin crew and pilots we cater for.
“The 12 passenger portions of fresh fruit and breakfast pastries were the easy part; managing a changing departure schedule at STX took more planning. The crew briefing stood out more than any sales pitch about private jet catering services. Our handling contact received the order details from The Galley Girls, including how the snack boxes had been grouped. The cabin team could match the salads to the request before moving on to the remaining departure tasks.”
“Rather than an elaborate service at Henry E. Rohlsen Airport, our 5 guests wanted smoked salmon bagels and sliced fruit, organised sensibly around a revised passenger count. We changed the quantities of starters, and The Galley Girls reflected the request in the final packing list. The side dishes remained as originally requested, which was reassuring when we checked the latest version with operations. I want a private jet catering company to understand cabin service sequence, and this order gave us a useful starting point.”
“A request for vegetarian wraps and colourful salads, 4 passengers, and a tight boarding window: that was our brief for the departure at TISX. The Galley Girls talked through the quantities of canapés with us before confirmation, rather than leaving us to guess the portions. There was enough information about the starters to brief the crew without making assumptions about what had been ordered. When comparing private jet catering companies, I would look closely at portion planning after this experience.”
Private jet catering cost here follows what you load: the aircraft type, the size of the galley, and the menu. A mahi-mahi dinner for eight is a different price from a breakfast tray for two. We quote per order, never per tray, and we agree it before the slot.
Hurricane season and trade-wind days both shape when jets leave Saint Croix. Lead time works best with a fixed slot and a menu built on what is in season on the island. Last-minute orders are handled, day or night.
Because Saint Croix is U.S. territory, the food you take off follows U.S. export and the receiving country import rules. For a return leg ordered from here, name the next stop and we pack accordingly: sealed, labelled, and free of what that country restricts.
It is your choice. For an early morning or night departure from STX, we suggest one packed order handed to the aircraft, labelled by seat, with any food you bring listed so nothing doubles up.
Not as part of the charter. You order and are invoiced for catering separately. We work with the handling agent for airside access so the food reaches the aircraft cleanly at the slot you set.
Tail, pax and diets — a flight attendant takes it from there, day or night.
