Catering to your aircraft in St Augustine.
Northeast Florida Regional sees light and midsize jets on leisure and corporate trips, and the galleys are small. We cook and pack for St Augustine crews, with food handed 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.
St Augustine and the wider Florida northeast coast give a private jet menu a clear local identity. Mayport shrimp, Florida stone crab in season, Datil pepper from the old Minorcan kitchens of St Augustine, and citrus from the interior all travel well in a galley when packed for it. Our private jet food for UST leans on those local specialities: a chilled shrimp salad, a Datil pepper sauce kept apart, orange and grapefruit plates that stay cold in the drawer.
An inflight menu from Florida is mostly a question of what the oven and the drawer can take. For KSGJ we build private jet platters from Gulf and Atlantic seafood, Minorcan chowder, key lime pastry and Florida citrus, and we write gourmet inflight meals around the aircraft's galley. Private jet snacks lean on boiled peanuts, citrus and cold-smoked fish. These local specialities come from St Augustine and the Florida coast and are packed to be finished 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.
Weekend leisure trips, golf groups and corporate hops define the ramp at KSGJ, which also appears as SGJ in some filings. Private jet catering for St Augustine starts from the aircraft type and the passenger list, then moves to Florida produce and seafood. We handle inflight catering, in-flight catering, aviation catering and business aviation catering for the field, plus the occasional diplomatic flight catering request routed through a handling agent. Executive jet catering orders carry cabin crew meals on request, labelled and separate from guest trays.
At St Augustine, charter flight catering for a weekend party differs from corporate jet catering for a morning meeting, so the bespoke menu is written for each. Our private jet chef adapts VIP flight catering and business jet catering to a small galley, and luxury inflight catering stays plated at altitude.
Government flight catering at KSGJ is rare but handled with discretion. Head of state flight catering and state visit aircraft catering are cleared with the protocol office before cooking starts, and VIP aviation catering runs through a named team with full traceability.
Special meals at St Augustine are a procedure adapted to the local kitchen: shellfish and Datil pepper sauces are the places allergens hide, so kosher, halal, vegan, gluten free and allergen free meals each get their own board, their own container and a card by seat number. Kids meals are packed separately from adult trays.
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 UST, crew meals are a catalogue item you ask for, billed as its own line. We pack flight crew meals and pilot meals in separate crew meal boxes, so cockpit meals stay apart from guest food. Crew catering at St Augustine can supply different meals for pilots, the captain and first officer never sharing a dish.
FBO catering at KSGJ is handed over at the aircraft, with catering delivery to the FBO arranged through your handling agent. The general aviation terminal is where most business traffic is met, and ground handling catering follows the same route. Handling agent catering is coordinated by phone and email.
Most aircraft at KSGJ are light and midsize jets whose galley catering loads through the main door by hand, with no high loader involved. When a larger type needs airside catering delivery with a lift, we ask for it in the aircraft provisioning brief so the handling agent arranges it in advance.
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.
Northeast Florida Regional is a general aviation field serving St Augustine and the surrounding coast. Airport catering here mostly supports corporate and leisure jets, with FBO services and ground handling services on the apron.
As a business aviation hub, St Augustine has seasonal peaks in winter and around golf and beach weekends. Inflight catering, in-flight catering and aviation catering follow those peaks. Business aviation catering and executive jet catering orders reflect corporate trips, diplomatic flight catering is rare, and cabin crew meals ride in a separate box.
US customs and the FDA restrict meat, dairy and fresh produce on arriving international flights. For St Augustine, loading local catering on departure avoids most issues, and your handling agent can confirm what may stay in the galley.
Average rating from the cabin crew and pilots we cater for.
“Choosing roasted vegetable bowls with separate dressings for 8 people at KSGJ was straightforward; the challenge was making it work with a short ground stop. The Galley Girls confirmed the handover contact and identified the desserts, making the catering delivery easier for our team to track. The starters went straight to the right colleague instead of circulating between several people during the turnaround. The order made private jet meals feel manageable because the final order confirmation had been considered beforehand.”
“Nothing about the 11 guest order at UST called for excess complexity: just a cold lunch with cheese and fruit and sensible planning for a tight boarding window. The crew provisions came from The Galley Girls in separate meal boxes, with a packing list that matched the contents. Our brief for private jet menu was met with a sensible plan for packing arrangement. We placed the breakfast portions in their planned storage area without first having to reorganise all the catering boxes.”
“Several practical details needed attention at Northeast Florida Regional Airport, with herb chicken with a quinoa salad requested for 10 guests and a tight boarding window to accommodate. I want a private jet chef to understand final order confirmation, and this order gave us a useful starting point. The confirmation from The Galley Girls showed the fruit plates clearly enough for us to check the planned service quantities. The quantities of canapés matched our service plan, leaving us comfortable with the order before the final briefing.”
Cost is built from the menu, not the airport. At KSGJ a long wait for duty time often means extra crew meals on top of the passenger order, each priced as its own item. Mayport shrimp or stone crab raises the figure; chilled citrus and sandwiches lower it.
Send the slot and the turnaround window; we choose dishes that suit it. A brief ground stop favours cold dishes, a longer one allows hot service. Last-minute changes at UST are handled.
Locally made Florida products such as Datil pepper hot sauce and Minorcan chowder travel on domestic flights without issue. For flights leaving the country, check the destination's food import rules before you order.
Customs on arrival at KSGJ will ask about any galley food. Declare it, and plan to order local catering for the return leg so you carry less.
Not part of a private jet charter. The meals are an order of their own, billed as their own lines. Aircraft type decides what we can send, so say what is parked on the ramp.
Tail, pax and diets — a flight attendant takes it from there, day or night.
