St Louis Regional · KALN / ALN · United States

Private jet catering at St Louis Regional Airport (KALN / ALN), Alton/St Louis

Catering to your aircraft in Alton/St Louis.

The ramp at Alton is small and unhurried, with weather that can swing from river fog to summer storm. We prepare the order in a kitchen, label it by seat, and deliver to your FBO so the flight attendant has less to do on the ground.

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

Private jet catering with local specialities from Alton/St Louis

Illinois gives a private jet menu a short, honest list of local specialities: sweet corn in late summer, pork from the state's farms, river catfish and the Midwestern habit of serious sandwiches. The St Louis side of the river adds toasted ravioli and a thin-crust, provel-topped pizza style that travels better than you would expect. For an inflight menu out of Alton, we turn those into private jet food that survives a drawer: a pulled pork slider platter, a corn and bacon chowder in a lidded pot, a catfish po' boy cut in halves. Private jet platters, gourmet inflight meals and private jet snacks are all built from this larder, with local specialities named on the label so the flight attendant knows what she is plating.

Cold options are the easy end of the region: Midwest cheddar boards, apple and walnut salads, smoked trout rillettes. Hot dishes need a plan, because the galley may only have a small oven, so sauces go in their own pots and the garnish is packed separately.

Open the menu Download the menuPDF

Private jet menu with Illinois local specialities, Alton/St Louis, KALN

01Toasted ravioliBreaded and fried, packed with marinara in a separate pot; Oven to crisp.

02St Louis-style ribsSlow-cooked, sauce apart; Oven to finish.

03Pork steak sandwichSliced, bun and slaw packed separately; Re-plate cold or Oven.

04Pan-fried catfishCornmeal crust, tartar sauce in its own pot; Oven.

05Sweet corn and bacon chowderLidded pot, carried hot or finished in the galley; Oven.

06Gooey butter cakeA St Louis classic, cut in squares; Chilled.

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 · Alton/St LouisSt Louis Regional Airport · KALN

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at St Louis Regional Airport (KALN)

Humid summers and icy January mornings shape every order at Alton's regional field, and the menu moves with them. Private jet catering for KALN leans on chilled plates in July and soups and roasts in winter. Inflight catering is cooked in a kitchen and finished in your galley. In-flight catering for a small cabin means few, well-chosen dishes. Aviation catering and business aviation catering reach the ramp via your handling agent; executive jet catering, diplomatic flight catering and cabin crew meals are ordered the same way.

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 parked at KALN, ready for private jet catering delivery, Alton/St Louis

Business aviationOur core

Private jet catering in Alton/St Louis for business and VIP flights (ALN)

A typical KALN trip is a corporate executive on a light or midsize jet, three to six seats, one galley with a small oven or none at all. Business jet catering here is built for that: corporate jet catering with compact portions, VIP flight catering plated from chilled boxes, charter flight catering for a day trip. A private jet chef writes a bespoke menu around the galley, and luxury inflight catering at Alton means fewer dishes done carefully.

Government flight catering handover at St Louis Regional Airport (ALN), Illinois

State & royalDiscretion, protocol

State visit and VIP aviation catering at St Louis Regional Airport

Government flight catering at a regional field like KALN is rare but not unknown: official visits to the St Louis area can route through Alton. Head of state flight catering follows protocol: dishes cleared by the delegation's office, an agreed team, and no names on labels. VIP aviation catering and state visit aircraft catering are handled with discretion.

The *Alton/St Louis* inflight catering menu (ALN)Or write your own, we cook it

Chilled private jet platters with Midwest cheddar and apple, St Louis Regional (ALN)

Cold galley

No oven · served in four minutes

Midwest cheddar and apple board with walnutsChilled · private jet platters

Smoked trout rillettes with crackersChilled · gourmet inflight meals

Kettle corn, pretzels and local jerkyDry · private jet snacks

Shaved pork steak sandwich with slawRe-plate cold

Hot gourmet inflight meals, ribs and catfish, ready for the galley at KALN, Illinois

Hot service

One oven · re-plated in twelve minutes

St Louis-style ribs with cornbreadOven · Sauce apart

Pan-fried catfish with tartar sauceOven · Sauce apart

Sweet corn and bacon chowderOven

Toasted ravioli with marinaraOven · Sauce apart

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

Dietary requirements and aviation catering at St Louis Regional Airport (KALN)

Dietary requests at Alton are a matter of knowing where the Midwest hides things: gluten in the breading on fried catfish and toasted ravioli, dairy in the provel cheese, pork in the barbecue rub. Kosher, halal, vegan, gluten free, allergen free, special meals and kids meals are cooked on separate boards and boxed apart, each marked with the seat number so a passenger tray is never opened by mistake.

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

Crew meals & pilot meals at St Louis Regional Airport

Crew meals at Alton are ordered on request and invoiced like the rest of the order. Flight crew meals for a short turn are usually a boxed hot dish; pilot meals are packed so they can be eaten one-handed in the cockpit. Crew catering is marked CREW and carried separately, cockpit meals are sealed, and crew meal boxes hold a main, a side and fruit. Different meals for pilots are available when the operator's policy asks for it, and cabin crew meals can differ from the cockpit boxes.

Meal passKALN

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passKALN

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

St Louis Regional Airport (KALN) apron and general aviation terminal, Alton, Illinois

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering at the FBO or general aviation terminal, St Louis Regional Airport

FBO catering at Alton means the order is handed over at the general aviation terminal or at the aircraft, depending on the ramp that day. Catering delivery to the FBO is arranged with your handling agent, who clears airside access. Ground handling catering and handling agent catering at KALN follow the same rule: one named contact, one handover point, written on the order.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Galley-door delivery and aviation catering at St Louis Regional Airport (ALN)

KALN handles small and mid-size business aircraft, so galley catering is carried to the cabin door rather than raised on a high loader. Airside catering delivery runs through your handling agent, who walks the order across the ramp to the aircraft. For a larger cabin that needs aircraft provisioning with carts, the type decides the loading method and we confirm it with the FBO beforehand.

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 airportKALN / ALN

Airport catering at St Louis Regional Airport (KALN)

St Louis Regional is the airport for Alton and the Metro East side of the St Louis area, on the Illinois bluffs. Airport catering here serves corporate aircraft, charter flights and the occasional visiting government aircraft. General aviation traffic uses the FBO and the field's single runway system.

Business aviation

ALN works as a business aviation hub for the Metro East, with seasonal peaks around summer events and winter holidays. FBO services and ground handling services are standard; inflight catering and in-flight catering are ordered ahead. Aviation catering, business aviation catering, executive jet catering and diplomatic flight catering are all available, and cabin crew meals can be ordered with the trip.

Customs & food import

Flights within the United States need no customs formalities for food. International departures from KALN usually clear elsewhere; food leaving the country faces no US restriction, but the arrival country's agricultural rules may. Tell us the destination so we can adjust the menu.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

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

Leave a review

★★★★★GOVERNMENT

“The 11 passenger portions of vegetable tartlets and a dessert selection were the easy part; managing several individual meal preferences at St Louis Regional Airport took more planning. The confirmation from The Galley Girls showed the desserts clearly enough for us to check the planned service quantities. There was enough information about the side dishes to brief the crew without making assumptions about what had been ordered. For inflight catering services, that attention to written menu details made the order noticeably easier to manage.”

Rahul L. | Government flight manager

ACJ319

★★★★★ROYAL FLIGHT

“For 6 passengers departing from KALN, the agreed menu was avocado toast components and breakfast fruit; our main consideration was a changing departure schedule. The Galley Girls grouped the main courses by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the sauces without asking where every component had been placed during preparation. I want an inflight catering company to understand crew briefing, and this order gave us a useful starting point.”

Imran T. | Royal family manager

Global 7500

★★★★★VIP AIRLINER

“Timing and organisation mattered at ALN, where our order of a cold lunch with cheese and fruit for 4 people involved two separate meal services. The Galley Girls suggested stackable containers for the snack boxes, and that choice worked well with our storage arrangement. When comparing inflight catering companies, I would look closely at storage requirements after this experience. Separating the sandwiches from the first service items helped us avoid opening boxes we did not yet need.”

Zoe O. | Chief cabin officer — BBJ

ACJ320

The St Louis Regional questionsAsked by crews

How much does private jet catering cost for a flight out of Alton/St Louis in winter?+

Illinois weather gives you two kinds of trips: summer storms that delay and winter freezes that cancel. For both, private jet catering at Alton is priced per menu. A chilled sandwich box costs less than a catfish dinner with sides, and we send the quote before anything is cooked.

What is the lead time for a return-leg catering order from St Louis Regional?+

Many crews call from the destination to order the way home. Lead time is short because Alton's ramp traffic is light and handling is straightforward. Send the tail, the planned slot and the number of seats; last-minute orders are handled, day or night.

What about customs when catering a night departure or early slot from Alton?+

An early morning slot at KALN is usually a domestic leg, so customs is not a factor. If you are flying abroad, say so when you order, because the destination may ban pork, dairy or fresh fruit, and we will adjust the menu before cooking.

Can you bring food of your own through the handling agent at KALN?+

Yes, in a carry bag. A delivery van is another matter: it needs ramp access, and your handling agent decides. We handle that coordination with the FBO so the order arrives at the aircraft without delay or surprise.

Is catering part of a charter on a short repositioning flight into Alton?+

Charter pricing and catering are separate. Repositioning into Alton with no passengers still means crew meals, which you order on request. The food is never added to the charter without you asking for it.

St Louis Regional Airport · KALN

Flying out soon? Send us the flight.

Tail, pax and diets — a flight attendant takes it from there, day or night.

Plane-side

handover at the aircraft, on your slot

24/7

day or night, every day

Flight deck

crew and pilot dishes, on request

Make a request

+1 786 600 1673 · hello@thegalleygirls.com

Dessert plated in the galley, ready to serve

Camille, Inès or Sofia

Former VIP & head-of-state cabin crew

Your message is read by one of us.On the line