Catering to your aircraft in Saint Paul.
Holman Field is a Mississippi riverfront airport where winter decides the galley. We cook for the season, pack for the type, and hand over at the FBO or the aircraft for your 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.
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.
Minnesota gives a private jet menu a real regional shape, and Saint Paul is where it shows best. Lake Superior walleye and cisco, wild rice from the northern lakes, Minnesota-grown sweet corn in late summer and honeycrisp apples in autumn all travel well when they are packed for a galley. Our private jet food for KSTP leans on these local specialities and keeps the inflight menu short enough to serve cleanly.
For private jet platters, think a Minnesota cheese and charcuterie board with curds, smoked trout and rye crackers; for gourmet inflight meals, a walleye or a wild rice and mushroom plate; for private jet snacks, kettle popcorn, caramel apple slices and bars made with local honey. The local specialities of Saint Paul and wider Minnesota come labelled by seat and finished in your galley.
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.
Holman Field sits at 705 feet on the Mississippi floodplain, and a Minnesota January changes what a galley can safely hold. Private jet catering at KSTP is packed with that in mind: hot items sealed, cold items chilled, and an inflight menu written for cabins that run small. Our aviation catering for Saint Paul covers in-flight catering for corporate crews, plus business aviation catering for charter and owner-operated trips. Executive jet catering, diplomatic flight catering for visiting delegations and cabin crew meals are ordered the same way, and the handover happens at the FBO or at the aircraft.
Saint Paul serves corporate flight departments, owner-operators and charter crews. Business jet catering here is a brief: how many, which season, what the galley can do. Corporate jet catering and VIP flight catering get a private jet chef, a bespoke menu, and luxury inflight catering that re-plates without drama. Charter flight catering follows the same routine.
Government flight catering at Holman Field follows protocol first. For head of state flight catering, a named team handles the menu, the traceability and the handover. VIP aviation catering and state visit aircraft catering are discreet by design, and the details are agreed before anything is cooked.
In Saint Paul, allergens hide in the dishes people love: wheat in the hotdish topping, dairy in the cheese curds, tree nuts in the harvest salads. Special meals for STP are a procedure, not a label: kosher, halal, vegan, gluten free and allergen free meals each get their own board and box, and kids meals are packed without surprises. Tell us the restriction and the seat, and the tray comes marked for that guest.
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.
On a Holman Field turn, the crew eats last and fastest. We pack crew meals, flight crew meals and pilot meals in boxes that stack in the cockpit. Crew catering for a Holman Field turn is ordered when you need it and appears on the same invoice as the rest of the trip. Cockpit meals, crew meal boxes and different meals for pilots are simple to arrange.
At KSTP, the general aviation terminal is where the trays arrive. FBO catering and catering delivery to the FBO are agreed with your handling agent in advance. Ground handling catering and handling agent catering are standard, and the handover is at the aircraft on your slot.
Holman Field handles everything from light jets to larger cabins, and the aircraft type decides the loading. A large galley may need a high loader at the door, while a midsize jet is loaded by hand. Galley catering for KSTP is packed and marked for the galley you actually have. Airside catering delivery runs through the FBO and your handling agent, and aircraft provisioning follows the door and the carts on your 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.
Holman Field, KSTP, is the general aviation airport for downtown Saint Paul. Airport catering is packed for a field that handles light jets, turboprops and the occasional larger aircraft.
Business aviation catering in Saint Paul follows the seasons: winter cold, summer lakes, autumn harvest. Inflight catering and in-flight catering for private jets, aviation catering for operators, executive jet catering for owners, diplomatic flight catering for official visits and cabin crew meals are all available. Holman Field is a business aviation hub, with general aviation, FBO services and ground handling services.
Flying into Saint Paul from abroad means US Customs and Border Protection and agricultural checks. Domestically sourced, sealed catering keeps the handover clean.
Average rating from the cabin crew and pilots we cater for.
“On this departure from Saint Paul Downtown Holman Field, 11 passengers had chosen smoked salmon bagels and sliced fruit, and limited fridge space needed to be reflected in the order. Our request to The Galley Girls focused on the desserts, with enough detail to distinguish passenger portions from additional provisions. My main takeaway from this private jet catering order was the practical approach to cabin service sequence. It was useful to see the crew provisions listed separately when checking how much space the complete order would require.”
“My order at KSTP covered a mezze selection with flatbreads for 7 guests, with a practical service plan needed because of a short ground stop. Our brief for private jet catering services was met with a sensible plan for packing arrangement. The Galley Girls grouped the starters by service, which was more useful to us than simply receiving a list of dishes. The breakfast portions were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Nothing about the 5 guest order at STP called for excess complexity: just a breakfast basket with individual preserves and sensible planning for a revised passenger count. I want a private jet catering company to understand crew briefing, and this order gave us a useful starting point. I needed the crew provisions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The desserts remained as originally requested, which was reassuring when we checked the latest version with operations.”
Quote requests at Holman Field usually start with a passenger count, so when that count shifts, the answer on how much does private jet catering cost shifts with it. A Minnesota harvest plate is priced differently than a cold sandwich platter. Last-minute adjustments are handled, and the invoice reflects the final menu.
What lead time applies to an official visit at STP? It depends on the guest list, the security review and the special meals involved. Winter weather and seasonal ingredients also matter. Share the details by phone or email, day or night, and we tell you what is simple and what needs more room.
Arriving from abroad? US customs may question fresh produce, meat and dairy. A special-meal request at STP should be ordered from us so it is domestically sourced and labelled by seat, avoiding any hold on the ramp.
Food you carry may be fine, but customs and cooler space limit it. For a long wait at Saint Paul, a crew meal box with a hot item and a cold item solves it without touching your duty clock.
Is catering part of a charter at Holman Field? No; the charter price covers the aircraft. Catering follows the departure slot, and a long turnaround leaves more room for a hot course.
Tail, pax and diets — a flight attendant takes it from there, day or night.
