Catering to your aircraft in Cahokia/St Louis.
KCPS sits low and flat beside the Mississippi, and winter mornings are hard on a tray. Our team of former flight attendants packs hot and cold items for your galley at Cahokia/St Louis, 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.
Illinois and the St. Louis side of the river have a food identity that travels well in a galley. The private jet menu for St Louis Downtown draws on that: toasted ravioli, thin-crust St. Louis-style pizza cut in squares with Provel cheese, and slow smoked pork steaks. These are local specialities that suit private jet food because they hold their texture and portion cleanly.
On an inflight menu from KCPS, gooey butter cake is the sweet that gets asked for, and it ships well as a chilled slab cut by the passenger. Private jet platters of Midwest charcuterie, smoked meats and Illinois cheeses sit alongside gourmet inflight meals built around those local specialities. Private jet snacks lean to roasted nuts and pretzels, easy for the galley and easy to serve.
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.
KCPS has a long-standing role as a corporate field, and private jet catering here follows the rhythm of Midwest business travel: early departures, short turnarounds, trays that must survive a cold ramp in winter. We handle inflight catering and in-flight catering for those flights, and business aviation catering for flight departments based on the field. Executive jet catering, diplomatic flight catering and cabin crew meals are all ordered the same way, and last-minute orders are handled.
Business jet catering at St Louis Downtown starts with the aircraft and the passengers, not the menu. Corporate jet catering for regional operators is usually a simple tray; VIP flight catering and charter flight catering for incoming guests asks for more. Luxury inflight catering can be a St. Louis tasting on china, and a private jet chef will draft a bespoke menu to fit the galley.
When a state visit aircraft lands at St Louis Downtown, government flight catering is handled quietly. Head of state flight catering means a cleared menu and a small, named team; VIP aviation catering for officials adds traceable sourcing. State visit aircraft catering is packed and handed over at the aircraft by the FBO, with no extra attention.
On a cold ramp at KCPS, special meals follow a procedure, not a label: the kitchen hears about the restriction first, then a separate board and box are used. Midwest cooking hides allergens in breading, barbecue sauces and Provel cheese, so kosher, halal, vegan and gluten free dishes are built from a clean start. Allergen free and kids meals get the same handling, marked by seat number.
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 St Louis Downtown, crew catering is a separate line, on request. Crew meals for a long duty day are hot or cold, boxed or plated. Flight crew meals include a protein, a starch and something green; pilot meals come with different meals for pilots on request, so the two seats never match. Cockpit meals are easy to hold, and crew meal boxes are marked CREW.
Your order for CPS goes to the FBO, where the handling agent catering process begins. Catering delivery to the FBO is coordinated with the general aviation terminal, and ground handling catering follows the access rules of the apron. FBO catering is packed to the aircraft's galley and delivered where your crew is.
Larger aircraft stopping at St Louis Downtown mean galley catering gets planned around the door, the sill height and whether a high loader is needed. Airside catering delivery is coordinated with the FBO and your handling agent, so aircraft provisioning reaches the galley in the order you will use it, with the type of aircraft deciding the cart plan.
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.
KCPS is a general aviation airport at 413 ft elevation on the Illinois bank, serving the St. Louis metro area. Airport catering here is simple to plan because the FBO services sit on one apron, with a handling agent and ground handling services a short walk from terminal to ramp. For the flight departments based at CPS, it works as a quiet business aviation hub for the region.
Traffic at CPS is regional corporate flights, charter operators and the occasional head-of-state visit, which makes it a small business aviation hub rather than a busy one. Inflight catering and in-flight catering mean the same thing here: trays that survive a cold ramp. Aviation catering and business aviation catering for corporate departments are routine, executive jet catering is the usual brief, and diplomatic flight catering is cleared by protocol. Cabin crew meals and crew meals close the order, and the FBO services and ground handling services are the same for every tail.
Food arriving from overseas is inspected by US customs, and that rule applies at St Louis Downtown like anywhere else. Catering bought in Illinois avoids the question, since nothing crosses a border. If you carry food in from abroad, declare it and let the handling agent walk you through the ground handling services at the FBO. Business aviation hub or not, the same declaration applies to every aircraft.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at St Louis Downtown Airport, I coordinated mini sandwiches and individual desserts for 5 guests and explained our concerns about a late menu amendment. I wanted clear identification on the canapés; The Galley Girls made the packing arrangement easy to compare with the order. When comparing private jet catering companies, I would look closely at final order confirmation after this experience. Keeping the main courses identifiable helped the colleague taking over service understand the order without another long explanation.”
“The 8 passenger portions of roasted chicken and seasonal vegetables were the easy part; managing a revised passenger count at KCPS took more planning. My search for "private jet catering near me" led to a practical conversation about catering handover. The Galley Girls confirmed the handover contact and identified the breakfast portions, making the catering delivery easier for our team to track. The snack boxes went straight to the right colleague instead of circulating between several people during the turnaround.”
“For 3 passengers departing from CPS, the agreed menu was fresh fruit and breakfast pastries; our main consideration was a late menu amendment. For our team, the strongest part of their private jet catering menu was how they handled meal organisation. The Galley Girls prepared the breakfast portions for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the side dishes ready without cluttering the galley work area during preparation.”
A government or delegation departure from Cahokia/St Louis is priced around what is actually on the trays: seat count, dishes, dietary handling, packaging. Toasted ravioli appetizers and a hot main for each guest change the figure; a simple platter does not. The quote comes before anything is cooked.
If a passenger flying from CPS has a dietary restriction, send it with the booking. The order is easier when the code is on it: SPML category, seat, any allergen. Last-minute orders are handled, and the kitchen confirms what can be done.
US customs rules cover what a flight imports, not what is bought at the field. A crew idling at St Louis Downtown can order meals from us, delivered to the FBO, with no declaration issue. Any food you carried in from abroad should be declared.
On a tight turn at Cahokia/St Louis, outside food means extra handling and no guarantee of the right packaging. Items from abroad must clear customs. Ordering catering means the trays arrive labelled, sized for your galley.
The charter agreement covers the aircraft; meals are a separate order here. For St Louis Downtown, send the seat plan and we build a menu that can include Provel pizza squares or Illinois cheeses.
Tail, pax and diets — a flight attendant takes it from there, day or night.
