Catering to your aircraft in Trinidad.
At 5,762 ft on the Colorado side of Raton Pass, Perry Stokes Airport sees ranch trips, ski transfers and quiet overnights. We cook and pack for your galley, label every tray by seat, and hand it over at the FBO or 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.
Trinidad sits in the Purgatoire valley on the Colorado side of Raton Pass, and the private jet menu we write for Perry Stokes Airport leans on southern Colorado and northern New Mexico cooking. The local specialities travel well because most of them were built for ranch tables and long days: green chile, slow-braised beef, posole, blue corn. Each one has a galley condition attached, and the inflight menu is written around it.
Green chile stew is the obvious private jet food for this corner of the state. It goes into the galley hot, in a sealed container, and finishes in the oven with tortillas wrapped apart so they don't steam soft. Colorado lamb is the other local speciality we plan around: roasted, sliced per passenger, sauce in its own pot. For Trinidad, {Region} produce shows up in summer, with Rocky Ford melon and peaches from the western slope on the cold side of the menu.
Private jet platters for KTAD tend toward the chilled and the sliceable: Colorado cheeses, cured meats, roasted green chile dip, fruit in season. These are the gourmet inflight meals that survive a cold-soaked ramp and a short taxi, because nothing on them depends on a hot pass. Private jet snacks are simple and local: piñon nuts, biscochitos, jerky from a ranch supplier.
At 5,762 ft the cabin altitude and the dry air change how people eat, and a heavy sauce reads flat. We keep the Trinidad menu clean and acidic, with citrus, pickled onion, fresh herbs and chile heat that stays at the back of the palate. Anything cooked is labelled by seat and marked with its oven or chilled instruction, so the flight attendant finishes it without guessing.
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.
Perry Stokes Airport sits at 5,762 ft in southern Colorado, and the plates that leave the drawer there have to cope with thin, dry air and a cold apron at dawn. Private jet catering for KTAD is built around that: food that holds on a ramp, packed for the galley you actually have, handed over at the FBO. We run it as inflight catering and aviation catering for the crew first, and it covers business aviation catering, executive jet catering and diplomatic flight catering when a protocol office is involved. Cabin crew meals are ordered alongside, on request.
For corporate and executive flights into Trinidad, the question is what the galley can finish. Our private jet chef builds a bespoke menu around the aircraft, from cold platters to a sealed hot course. Business jet catering, corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering are all packed by seat and delivered to the aircraft.
When a delegation flies into Trinidad, the order is cleared before it is cooked. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all rely on a short chain of named people and a single handover at the aircraft.
Southern Colorado cooking hides its allergens in places a menu card doesn't show: wheat flour in red chile thickener, lard in tortillas and beans, nuts in a mole or a biscochito. For Trinidad we treat kosher, halal, vegan, gluten free and allergen free requests as a procedure: a separate board, a separate box, sealed trays marked by seat number. Special meals and kids meals are written into the same order, with the restriction shown on the lid, so the flight attendant reads it at the drawer.
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.
The crew in Trinidad often waits on the ground with one oven and little else, so crew meals matter. We pack flight crew meals, pilot meals, cockpit meals and crew meal boxes on request, sealed and labelled by role. Crew catering is invoiced with the order, and different meals for pilots are available for both seats.
Orders for Trinidad are handed over at the FBO, where the general aviation terminal sits beside the ramp. We run FBO catering and catering delivery to the terminal counter or straight to the aircraft, whichever your handling agent has agreed. That handling agent catering step matters on a field this size: one person opens the apron gate, and ground handling catering is a single, short handover rather than a chain of hands.
Perry Stokes Airport handles light and midsize business jets, and most trips here are served from a single apron position. Galley catering is sized to the aircraft type: a light jet with one small oven gets a lean order, while a larger cabin can take a fuller hot menu. When a larger aircraft needs airside catering delivery with a high loader, your handling agent arranges access and we pack for aircraft provisioning accordingly.
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.
KTAD is a small public field at the edge of the Colorado plains, used mostly for general aviation, with FBO services and ground handling services scaled to match. Airport catering here is arranged at the FBO, one order at a time, and handed over beside the aircraft.
General aviation sets the rhythm at Trinidad: weekend ranch trips, seasonal ski traffic and the odd delegation, which makes it a modest business aviation hub. Inflight catering and in-flight catering here lean on local ingredients, and aviation catering is packed for light galleys. Business aviation catering follows the aircraft type, executive jet catering and diplomatic flight catering use the same method, and cabin crew meals and crew meals are ordered with the trip.
For general aviation arriving from outside the United States, food import rules apply on landing: fresh meat, dairy and produce loaded abroad can be restricted. That is why the Colorado leg is packed from local product and sealed, so nothing carried in from overseas is left in the galley.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 10 guests, but a late menu amendment also had to be considered when organising a cheese board and savoury canapés at KTAD. The Galley Girls gave us an update on the breakfast portions before the handover, which helped us organise the cabin checks. I appreciated the emphasis on final order confirmation throughout the aviation catering arrangements. Knowing where the salads were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Several practical details needed attention at TAD, with a cold lunch with cheese and fruit requested for 5 guests and a changing departure schedule to accommodate. The catering handover stood out more than any sales pitch about aviation catering services. The Galley Girls suggested individual containers for the main courses, and that choice worked well with our storage arrangement. We placed the snack boxes in their planned storage area without first having to reorganise all the catering boxes.”
“I wanted roasted chicken and seasonal vegetables for 3 guests at Perry Stokes Airport, packed sensibly for a cabin team dealing with a short ground stop. I want an aviation catering company to understand final order confirmation, and this order gave us a useful starting point. The Galley Girls prepared the canapés for assembly in the galley, with the accompanying elements easy to locate. We could finish the main courses as each guest was ready, rather than laying everything out at once.”
A passenger count that shifts is part of business aviation catering, so we price by portion. At KTAD that usually means platters that stretch or shrink easily, with one hot dish fixed. You pay for the final count, the menu you chose, and any crew meals you ordered.
Delegation and government flights are cleared by protocol before anything is cooked, so the useful lead time is the point at which the protocol office has the passenger list and dietary restrictions. At a small field like Trinidad that is simpler than at a major hub: one apron, one handling agent. Last-minute orders are handled, and diplomatic flight catering follows the same routine.
Domestic flights into Trinidad don't raise customs on food at all, but a flight arriving from abroad does: US rules restrict fresh meat, dairy, fruit and vegetables brought from overseas, and the cabin waste is controlled. A kosher, halal or allergen free meal packed in Colorado and loaded here avoids that problem, because it is sourced locally.
A long ground time on a short-hop trip is when crew meals matter most. We pack pilot meals and cabin crew meals on request, marked by role, and hand them over at the aircraft or at the FBO.
A private jet charter prices the flight, and catering is its own order. For a short turn at Trinidad we recommend cold platters and one hot dish; for a long one, a full oven menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
