Catering to your aircraft in Santa Rosa.
KSTS is a quiet airfield in the middle of vineyards, with coastal fog in summer mornings and a busy harvest season. Crews flying into Santa Rosa get the same food, the same labels and the same plane-side handover we do everywhere.
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.
Sonoma County is a food region before it is an airport, and the private jet menu for Santa Rosa reflects that. Local specialities travel well when you pick them with the galley in mind: Sonoma Jack and goat cheeses, sourdough from Santa Rosa bakeries, heirloom tomatoes and stone fruit in summer, Dungeness crab from the coast in its winter season, and Petaluma poultry for the hot course.
Private jet food at KSTS is built as an inflight menu around California produce. Private jet platters take the cheeses, charcuterie and seasonal fruit; gourmet inflight meals use Petaluma chicken, Bodega Bay seafood and Sonoma lamb; private jet snacks run to marcona almonds, dried figs and olive oil crackers. These local specialities are chosen for how they hold in a drawer and finish in a galley oven.
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.
Sonoma County Airport sits in the middle of Wine Country, and the coastal fog that rolls in at KSTS in summer mornings is the first thing a crew checks. Private jet catering here is built around that rhythm: local produce, a galley you know, and a handover at the FBO. For inflight catering and in-flight catering alike, we cook and pack for the aircraft you actually fly. Aviation catering for business aviation catering trips and executive jet catering runs through the same team of former VIP flight attendants. Diplomatic flight catering and cabin crew meals are handled the same way, on request.
Corporate jet catering for Santa Rosa starts with the aircraft type and the guest list. For VIP flight catering, charter flight catering or luxury inflight catering, a private jet chef drafts a bespoke menu around what Sonoma grows. Business jet catering at KSTS suits a galley with one oven and a drawer.
When a government flight lands at Santa Rosa, state visit aircraft catering follows the protocol office, not the kitchen. Head of state flight catering and government flight catering use sealed, traced ingredients; VIP aviation catering keeps the same discretion on every order.
Special meals in Sonoma are cooked on a clean board: kosher and halal items are sealed, vegan and gluten free dishes use local produce, allergen free plates are separated, and kids meals are built around the guest list. We ask where nuts, shellfish and dairy hide in Wine Country menus before we write a single dish.
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.
Crew meals for a Santa Rosa rotation are an on-request line on the order, invoiced the same way as the guest food. Flight crew meals are packed for the wait while guests tour wineries; pilot meals and cockpit meals are made to be eaten one-handed. Crew catering is boxed and labelled, crew meal boxes carry the seat number, and different meals for pilots are available when the operator's policy asks for it. Cabin crew meals are boxed the same way, with the flight attendant's seat number on the lid.
At KSTS the food goes to the FBO, where the ground crew walks it out to the aircraft and loads the galley on your slot. FBO catering and catering delivery to the general aviation terminal follow one procedure, and ground handling catering is coordinated with your handling agent so the airside gate staff know what is coming. Handling agent catering at Santa Rosa is a single drop, labelled for the galley.
A high loader is rarely needed at Santa Rosa, since most visiting aircraft are light or mid-size jets with a standard door. Galley catering is carried aboard by hand, airside catering delivery follows your slot, and aircraft provisioning is planned around the type.
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.
Charles M. Schulz Sonoma County is the main commercial and general aviation field for Santa Rosa and the wine valleys, with a single terminal and an FBO ramp. Airport catering for business aircraft here is handled through the general aviation side.
Inflight catering and in-flight catering at KSTS follow the same pace as the field: busy at harvest, calm in winter. Aviation catering and business aviation catering orders are written around the aircraft; executive jet catering and diplomatic flight catering use the same procedure, and cabin crew meals are added on request. FBO services and ground handling services keep the handover simple at this business aviation hub.
For international arrivals at Santa Rosa, US food-import rules apply. Fresh produce, meat and some dairy can be removed at inspection. We order locally for the onward flight, which avoids any question at customs.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at STS covered a cheese board and savoury canapés for 6 guests, leaving us to organise the service around two separate meal services. The main courses came from The Galley Girls in clearly marked packs, with a packing list that matched the contents. With business aviation catering, careful attention to written menu details matters as much to our crew as the menu itself. I could hand the crew provisions to a colleague with a short explanation instead of unpacking the whole order.”
“We kept the passenger brief simple at Charles M. Schulz Sonoma County Airport: avocado toast components and breakfast fruit for 3 guests, organised with a changing departure schedule in mind. This experience of jet catering gave us a useful reference for managing storage requirements on another departure. The Galley Girls grouped the sauces by service, which was more useful to us than simply receiving a list of dishes. The salads were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“The cabin briefing at KSTS included 7 passenger meals, a request for a cold lunch with cheese and fruit, and instructions addressing a small galley worktop. I appreciated the emphasis on final order confirmation throughout the VIP flight catering arrangements. The Galley Girls updated the breakfast portions in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the sandwiches quantities from several messages during the final departure checks.”
Special meals are not an add-on with a fixed price; they are part of the menu we cost. A kosher meal for a Santa Rosa charter is sealed and labelled, an allergen-free plate is separated, and each is quoted from the real ingredients. Send the restrictions and we answer with a figure.
Crew duty time is what shapes a KSTS order. Crews waiting in Santa Rosa while guests tour the vineyards need meals that fit their rest, so we plan the handover around your slot. Last-minute orders are handled, day or night, by phone or email.
On a tight turnaround at Sonoma County, the useful thing is a single, clean handover at the FBO. Domestic legs need no customs paperwork. If you are arriving from abroad, remaining catering from the previous leg may be restricted, and we supply fresh items for the next departure.
Guests often ask to take something from the valley with them. A single local product, say a Sonoma olive oil or a goat cheese, can be added to the order and labelled. Food brought from outside the country is another matter and may be removed at customs.
No, the charter does not cover the food. You order catering separately, whether the flight is domestic or international. If you are arriving from outside the United States, import rules decide what may stay on board, which is another reason to order locally.
Tail, pax and diets — a flight attendant takes it from there, day or night.
