KSTC / STC · Saint Cloud Regional · Minnesota

Private jet catering at Saint Cloud Regional Airport (KSTC / STC), Saint Cloud

Catering to your aircraft in Saint Cloud.

At KSTC the ramp changes with the season: golfers and lake travellers in summer, hunters and hockey families once it turns cold. We build the order around that flight and deliver to the FBO, day or night.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Regional dishes of Saint Cloud for jet catering at STC

Central Minnesota eats from lakes, farms and a strong Scandinavian and German-American kitchen, and that is what a private jet menu for Saint Cloud should read like. Walleye is the field's signature fish: pan-fried or baked, it travels well when the sauce is packed in its own pot and the fillet is re-plated hot from the oven. Wild rice, harvested in Minnesota, is the local grain, and it carries into a salad that holds in the drawer or a warm side that reheats without turning to paste. The inflight menu can follow the season: sweet corn and tomatoes in late summer, root vegetables, brats and venison-style braises once the cold sets in.

Local specialities matter at Saint Cloud because the passengers know them. A chilled platter of Minnesota cheeses and cured sausage, a wild rice and cranberry salad, walleye with lemon butter sauce apart, and a bar of something from a Stearns County bakery make private jet food that feels like Minnesota rather than a generic tray. Each dish is described as it travels in a galley: what is served cold, what finishes in the oven, what is sliced per seat. Ask for a Minnesota menu and the team writes it around your aircraft and your headcount.

Open the menu Download the menuPDF

Walleye and wild rice, local specialities of Minnesota for private jet menu at Saint Cloud

01Pan-fried walleyeSauce apart · Oven finish

02Wild rice and cranberry saladChilled · Re-plate cold

03Minnesota cheese and cured sausage boardChilled · Sliced per seat

04Wild rice and mushroom soupOven · In a sealed pot

05Berry and apple pastryChilled · Single portions

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · Saint CloudSaint Cloud Regional Airport · KSTC

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Saint Cloud Regional Airport (KSTC)

Lake season, deer season and hockey season each put a different kind of passenger on the ramp at STC. Private jet catering for Saint Cloud Regional follows them: lighter plates in July, walleye and hotdish-style comfort food when the air turns cold, and cabin crew meals boxed separately. In-flight catering for this field is packed for the galley you actually have and delivered to the FBO or your handling agent.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet cabin at Saint Cloud Regional (STC) set with business jet catering platters and glassware

Business aviationOur core

Business jet & VIP jet catering at Saint Cloud Regional Airport

A typical Saint Cloud brief is a midsize business jet carrying four to eight people from a Minnesota company. Business jet catering for KSTC usually means a cold lunch that waits in the drawer and one hot dish that finishes in the oven. Corporate jet catering is cooked in a plain way, and VIP flight catering for a larger party adds a private jet chef and a bespoke menu. For charter flight catering, send the tail and the seat plan, and luxury inflight catering is built around what the galley can hold.

Government flight catering prepared for a state delegation at Saint Cloud Regional Airport, Minnesota

State & royalDiscretion, protocol

Inflight catering for government and royal flights at Saint Cloud Regional Airport

Government flight catering into Saint Cloud is rare but not unknown, with state officials and delegations using the field for visits to central Minnesota. Head of state flight catering and VIP aviation catering are handled by a named team, with each dish traceable from the kitchen to the aircraft door. State visit aircraft catering is approved by protocol before anything is cooked, and nothing is labelled with a name, only a seat number.

Private jet menu at Saint Cloud Regional Airport: inflight catering highlights (STC)Or write your own, we cook it

Chilled private jet platters of Minnesota cheese and cured sausage for flights from Saint Cloud (STC)

Cold galley

No oven · served in four minutes

Private jet platters: Minnesota cheese, cured sausage and ryeChilled

Wild rice and cranberry saladRe-plate cold

Turkey and cranberry sandwich boardChilled

Private jet snacks: trail mix, cheese curds and fruitChilled

Berry tart, single portionsChilled

Hot gourmet inflight meals of walleye and root vegetables ready for oven finish at KSTC, Saint Cloud

Hot service

One oven · re-plated in twelve minutes

Gourmet inflight meals: pan-fried walleye with lemon butterSauce apart

Wild rice and mushroom soupOven

Roast chicken, potatoes and root vegetablesOven

Bratwurst with sauerkraut and mustardOven

Warm apple crispOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals & dietary requirements: in-flight catering at Saint Cloud Regional Airport

Special meals at Saint Cloud are handled as a procedure, not a label. Central Minnesota cooking leans on wheat, dairy, butter and fish, so gluten free and allergen free plates are cooked on a separate board and packed in a separate box, marked with the seat number. Kosher and halal meals are sealed at the kitchen and stay sealed until the passenger opens them. Vegan and kids meals follow the same rule, with the restriction written on the lid.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Flight crew meals on request at Saint Cloud Regional Airport

The crew is the last to eat at KSTC, and usually the quickest. Crew meals, on request and invoiced as a normal line, come in boxes marked CREW. Flight crew meals can be hot or cold; pilot meals are designed for a cockpit, with a lid that holds and cutlery in the box. Crew catering for a long wait on the ground can include a second box. Cockpit meals and crew meal boxes are kept away from guest trays, and we can write different meals for pilots so the captain and first officer never share a dish. Cabin crew meals ride in the same kind of labelled box, kept apart from the guest trays.

Meal passKSTC

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passKSTC

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Saint Cloud Regional Airport (KSTC) terminal and apron in Minnesota, a business aviation hub for general aviation

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Ground handling and FBO catering at Saint Cloud Regional Airport

At KSTC the handover is simple: the FBO is the meeting point. FBO catering arrives at the general aviation terminal or goes out to the aircraft with your handling agent. Ground handling catering depends on parking and weather, so catering delivery to the FBO is confirmed with the handling agent against the slot. Handling agent catering also covers the crew box, labelled and kept separate.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Aircraft provisioning for large cabins: airport catering at Saint Cloud Regional Airport

Saint Cloud Regional sees light and midsize business jets, turboprops and the occasional larger charter, so most galley catering here is carried aboard by hand. Where a bigger aircraft needs airside catering delivery, aircraft provisioning goes through the FBO and your handling agent, and the type decides the door height and the cart. Name the aircraft type and what the galley holds, and the order is packed to fit it.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportKSTC / STC

About Saint Cloud Regional Airport (KSTC): aviation catering and general aviation

KSTC serves the Saint Cloud area at 1,031 ft in central Minnesota. As a general aviation field it carries corporate, charter and private flights without the pressure of a major hub. Airport catering fits that: short orders, flexible menus, handover at the ramp.

Business aviation

KSTC is a small business aviation hub where the type of flight changes with the calendar. Aviation catering for a lake weekend looks nothing like a winter hunting run, and in-flight catering has to follow. Inflight catering for corporate flights is packed for the galley; executive jet catering adds a chef; business aviation catering at this level stays flexible. Diplomatic flight catering is rare but handled by protocol, and cabin crew meals ride with the crew box. FBO services and ground handling services are provided on the general aviation ramp.

Customs & food import

Saint Cloud Regional serves domestic traffic, and catering sourced locally in the United States carries no import formalities. International arrivals normally clear customs at their first U.S. airport; food that came aboard abroad is regulated by U.S. agricultural rules, and your handling agent will advise on how to declare and dispose of it.

ReviewsFrom the crews we cater for

4.7 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★☆LIGHT JET

“As the person coordinating fresh fruit and breakfast pastries for 2 passengers at Saint Cloud Regional Airport, I needed an arrangement that considered a revised passenger count. With inflight catering, careful attention to packing arrangement matters as much to our crew as the menu itself. The Galley Girls suggested individual containers for the crew provisions, and that choice worked well with our storage arrangement. Separating the side dishes from the first service items helped us avoid opening boxes we did not yet need.”

Anders T. | VIP flight attendant

Citation CJ4

★★★★★CREW MEALS

“Between cabin checks at KSTC, I coordinated fresh fruit and breakfast pastries for 5 guests and explained our concerns about a short ground stop. We changed the quantities of salads, and The Galley Girls reflected the request in the final packing list. The note about the canapés was easy to spot, and we could brief the rest of the team quickly. I would discuss in-flight catering with them again, especially when portion planning needs careful coordination.”

George D. | Chief flight attendant

Falcon 2000

★★★★★LARGE CABIN

“Working around a revised passenger count at STC, I asked for smoked salmon bagels and sliced fruit in portions appropriate for our 9 passengers. The Galley Girls talked through the quantities of side dishes with us before confirmation, rather than leaving us to guess the portions. We also checked the sauces before approval, which helped avoid a second round of questions later in the preparation. The packing arrangement stood out more than any sales pitch about vip inflight catering.”

Manuel X. | Chief cabin officer — private jet

Falcon 8X

The Saint Cloud Regional questionsAsked by crews

How much does private jet catering cost out of Saint Cloud for a long leg with two services?+

Two services on a long flight means two sets of plates, and that is where the quote grows. Hot dishes need their own oven slot and sauce pots, cold courses need chilled packing. Out of KSTC a winter menu with a venison braise usually runs higher than a summer lake lunch with salads. Ask for a quote with both services broken out.

What is the lead time for private jet catering at KSTC when the passenger count changes at the last minute?+

Saint Cloud is a simple field to order for, with one general aviation ramp and a menu built on dishes that scale easily. When the count shifts late, cold platters and sandwich boards flex first, and hot dishes are adjusted by portion. Last-minute orders are handled; call or email and we rework the order around the new headcount.

What about customs for inflight catering on a delegation or government flight into Saint Cloud?+

Customs on a state or delegation flight concerns what crosses the border, and our food is sourced in the United States. At Saint Cloud there is nothing to import. The one point to watch is any food loaded abroad, which U.S. rules treat as regulated waste. Raise it with your handling agent before arrival.

Can you bring food on board at Saint Cloud, or does a special-meal request need us?+

Passengers can bring food aboard, and customs rules on a domestic leg are light. The risk is the special meal: a kosher dish must stay sealed, a halal plate needs traceable sourcing, and an allergen plate must avoid cross-contact. Those are a procedure, and we run it from the kitchen to the lid.

Is catering part of a charter into Saint Cloud, with crew duty time and waiting on the ground?+

No. Catering is not part of the charter; it is ordered separately and invoiced on its own. With duty time running and a crew idling on the ramp at STC, a pilot meal that eats well from a box beats hunting for a restaurant. Crew meals are on request and billed like any other line.