01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Charlotte Amalie, U.S. Virgin Islands
Private jet catering, VIP flight catering and airline catering at Charlotte Amalie (TIST / STT)
STT (IATA) · TIST (ICAO)
A 2134 m runway at Charlotte Amalie takes narrow-body movements through scheduled, charter, VIP and government rotations, and inflight catering here is planned to that reference code rather than to a general promise. In-flight catering moves airside from our kitchen to the galley door, boarded by hi-loader where the stand allows it, with every uplift logged from seal to signature.
2,134 m
Longest runway
Narrow-body
Largest aircraft handled
1
Runways
3
FBOs on station
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Charlotte Amalie
Hi-loader boarding for inflight catering at Charlotte Amalie (STT)
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at TIST / STT
Aviation catering from sealed cart to galley door at TIST / STT
Ramp access is what a loading window at Charlotte Amalie is actually measured against, since the apron sequencing here decides when a hi-loader can clear the stand. Every catering uplift leaves our kitchen sealed, moves under escort across the apron, and reaches the galley door on a schedule set by the narrow-body turnaround rather than by the kitchen alone. Nothing about that sequence is estimated: it is logged at each step, from the seal to the stand.
Between our kitchen and the stand at Charlotte Amalie sit screening, an escort across the apron, and the ordinary traffic of a single-runway field, and we plan every catering uplift against the busiest version of that route rather than the easiest one. The chain of custody starts at the seal on the cart and does not break until a named handover on the galley: each stage is logged, timed and signed. Temperatures are read at sealing and read again at the aircraft, so the galley catering that boards matches the record that travelled with it, not an assumption about the drive.
One seal at the kitchen, one signature at the aircraft, nothing lost between them.
Cargo crew meals and passenger uplifts for Charlotte Amalie
Crew meals and passenger sets from one kitchen at TIST / STT
The flight kitchen that provisions Charlotte Amalie runs hot production, pastry, a cold larder and a protocol line under one roof, built to feed a narrow-body rotation without a second site involved. Airport catering here follows a single HACCP-run process from intake to sealed cart, so every tray leaving the building has already passed the same checkpoints. That same kitchen carries the airport catering for scheduled, charter and VIP work through Charlotte Amalie on one production schedule.
The team assigned to government flight catering at this station is the same named crew on every rotation, not a rotating roster pulled in as volume requires. Security clearance is held on file for each of them, access is limited to a fixed list, and training covers both household service standards and the paperwork that has to travel with a sealed uplift. That consistency is what a protocol desk is actually checking when it asks who will be on the ramp.
VIP flight catering menus for STT departures
Royal flight catering standards per cabin at TIST / STT
Menus at Charlotte Amalie are written to the cabin and the mission rather than to a single fixed card, so a scheduled rotation and a VIP movement do not travel on the same specification. Inflight catering here draws on the produce of the U.S. Virgin Islands where the season allows it, worked into main-cabin, Business and First formats without naming a single dish or a single supplier. Every set is built to a written specification that our kitchen holds on file and that the crew boarding the aircraft can be checked against. Allergen, halal, kosher and medical requirements are documented per passenger and per cabin, never assumed from the manifest alone.
First & VVIP cabins
First and VVIP cabins at Charlotte Amalie are plated to a written specification, with à-la-carte and tray service available on request rather than fixed to a single format. VIP flight catering here is checked against that specification at the galley door, not assumed once it has left the kitchen.
Business cabins
Business cabins at TIST run on multi-choice hot service, boxed to galley-ready formats sized to the aircraft on the stand. Crew meals, cabin crew meals and pilot meals are packed separately from the passenger load, each boxed to the roster rather than to a general count.
Protocol & dietary
Household, religious and medical requirements are documented per passenger for every rotation through Charlotte Amalie, produced on a separate line and sealed before that line closes. Halal and kosher sets, and the full range of IATA special meal codes, are inflight catering built to the code on the booking rather than to a generic tray.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
HACCP-compliant aircraft catering at STT
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at Charlotte Amalie airport
A single narrow-body runway sets the traffic profile at Charlotte Amalie, and scheduled, charter and government movements share that one stand rather than a dedicated wide-body apron, which turns every catering plan into a stand-by-stand exercise rather than a fleet-wide one. A government or VIP rotation through this field is first a documentation problem, since the protocol file has to be closed before the cart is sealed, while a repeat scheduled service is a repetition problem that rewards a fixed routine over a fresh plan each time.
Our airline catering and in-flight catering move from the kitchen to the ramp under escort, cleared through the same airside checkpoint used for every other movement on the field, with our own coordinator meeting the ground handling crew at the stand. Aviation catering here has no separate delivery gate: airport catering reaches the aircraft by the same route every time, which is what makes the timing repeatable.
What we commit to at this stand is a single coordinator on the load, sealed carts logged at departure and again at the galley, and a signed handover that closes the record before departure.
Airline, charter and VVIP catering at Charlotte Amalie (STT)
01
Government and state flight catering at Charlotte Amalie
A narrow-body reference code sets the cabin layout a protocol team has to plan around here, which is why the file for a head of state movement is closed before the aircraft is on the stand rather than during turnaround. Government flight catering at Charlotte Amalie runs on security-cleared staff and an uplift sealed at the kitchen, with protocol documented per passenger throughout.
Government & state flights →
02
Royal and VVIP flight catering at TIST
The reference code held at Charlotte Amalie is narrow-body, which sets what a household specification is written against on every visit rather than adjusted per aircraft. Royal flight catering here holds that specification on file between movements, covering private airliners and VVIP configurations, with halal and household dietary requirements produced on request for each rotation through TIST.
Royal & VVIP flights →
03
Charter and ACMI flight catering at STT
Our kitchen builds a full three-cabin uplift against the narrow-body reference code held at Charlotte Amalie, staging tray sets in the order the galleys are laid out rather than by a generic loading plan. Charter flight catering here covers ACMI and wet-lease operators, group movements and special missions, and every charter flight catering order is counted against the loading sheet before it leaves the kitchen.
Wide-body charter →
04
Airline and ad hoc catering at Charlotte Amalie
On the single runway at Charlotte Amalie, ad hoc airline catering is built to fit a narrow-body turnaround rather than a wide-body schedule padded with spare time. Carriers running this station as an outstation draw on outstation catering held to a standing menu cycle, and diversion catering and technical stop catering are worked off the same duty roster, AOG included, across a multi-leg rotation without a change of crew.
Commercial airlines →
05
Private jet and FBO catering at TIST
A single runway serves every movement at Charlotte Amalie, business aviation included, so private jet catering here shares the same apron sequencing as a scheduled rotation rather than a separate lane. Delivery reaches the FBOs on the field and the GA terminal on the same cold chain and the same paperwork as an airline uplift, coordinated by our dedicated private-jet branch.
Private jets →
FBOs at Charlotte Amalie
execujet flight services
st thomas jet center (signature aviation)
standard aviation
Inflight catering rated by operators at TIST / STT
Operators on commercial aviation catering at Charlotte Amalie
Government flight department
Royal household
Charter operator
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Scheduled airline
“For our departure from Charlotte Amalie (STT/TIST), we specifically needed galley ready meals. Presentation stayed good while the setup remained practical for a fast aircraft turnaround. Very cabin-friendly catering. That made the turnaround easier for both the flight crew and the team on the ground. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Charter operator
Zoe — Ad Hoc Operations Manager
“We used the team for outstation at Charlotte Amalie (STT/TIST) during a tight turnaround. They understood the operational language and did not need every change explained twice. That operational understanding was the biggest advantage. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Charter operator
Achraf — Crew Planning Coordinator
“For our business jet at Charlotte Amalie (STT/TIST), I arranged private jet menu with a few passenger-specific requests. The team was responsive to a late change and the final order still arrived looking polished. A very good experience from a flight attendant perspective. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★☆Scheduled airline
Faris — Operations Desk Coordinator
Station data for airport catering at Charlotte Amalie (TIST / STT)
| Datum | Value |
|---|---|
| Longest runway | 2,134 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | TIST |
Business jet catering questions at STT
Technical stop catering questions at STT
What operations gets asked every week about Charlotte Amalie.
Ask operations directly →Given the narrow-body reference code held at Charlotte Amalie, do you cater VIP, VVIP and government flights here, and under what protocol?
There is a standing protocol file for every VIP flight catering and government flight catering movement through this station, held on cleared staff and documented per passenger.
Can you produce halal, kosher and the IATA special meal codes at Charlotte Amalie Airport, and how are they documented?
A separate production line at the flight kitchen handles halal, kosher and the full set of SPML special meals codes, each one logged against the passenger it is built for.
STT — how much does airline catering cost at this station, since no price list is published?
The sealed cart that leaves our kitchen carries a specification, and the airline catering cost that follows depends on cabin count, that specification and the loading window, so the desk comes back with a quotation rather than a fixed figure.
How late can airline catering still be delivered airside at TIST, and how does the uplift reach the aircraft?
The airside clearance held for this field allows hi-loader boarding to galley height on the stands that take it, with airside delivery timed against the turnaround rather than a fixed slot.
How far in advance does Charlotte Amalie need an order placed, and how late can the specification still change?
Charlotte Amalie works to a lead time set by the loading window rather than a fixed calendar date, and last minute airline catering requests are worked against that same window whenever the specification changes late.
Aviation catering at airports near Charlotte Amalie
CPX / TJCP
Culebra
Puerto Rico · 35 km from Charlotte Amalie
Airline & VIP flight catering →
EIS / TUPJ
Beef Island
British Virgin Islands · 48 km from Charlotte Amalie
Airline & VIP flight catering →
VIJ / TUPW
Spanish Town
British Virgin Islands · 59 km from Charlotte Amalie
Airline & VIP flight catering →
Charter flight catering quote for Charlotte Amalie airport
Request a quote
Send us your catering needs for STT
Charlotte Amalie (STT / TIST)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Charlotte Amalie, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Charlotte Amalie (STT)