Private Jet Catering at Henry E. Rohlsen Airport (TISX / STX), Christiansted
Between turnarounds and tight schedules, private jet catering at STX for Christiansted becomes simpler: one contact across your fleet, high-loader capability where available, and orders tailored to each cabin—delivered airside.
Weekend leisure departures and repositioning legs — the kitchen times production to both. Sena Laurent cooks for Henry E. Rohlsen Airport, working each order against the slot list and the galley limits of the airframe. Menus are written around what the market yields that week, portioned to your PAX count, and labelled with reheating instructions and allergen detail. You reach him directly; he confirms lead time, delivery window, and any constraint the field or the aircraft imposes. One contact, one standard, airside delivery on your departure slot.
Chef Sena Laurent brings refined culinary artistry to private aviation, crafting exceptional dining experiences at altitude. With expertise in contemporary French cuisine and international flavors, he transforms premium ingredients into elegant dishes perfectly suited for discerning travelers.
Henry E. Rohlsen sees early-morning departures for Puerto Rico and the eastern seaboard, midday transatlantic positioning, and late-afternoon owner flights returning to the continental United States. Production in Charlotte Amalie is staged to match these peaks: breakfast and cold lunch items finish by six, hot entrées for westbound sectors come off the line before eleven, and afternoon departures requiring only beverages and snacks are packed last. Aviation catering in Christiansted coordinates closely with handling agents, who communicate slot changes, passenger-count updates, and galley-equipment notes during the final twenty-four hours. Crews often brief us on oven wattage, refrigeration limits, and trolley configuration so we can adjust portion size, plating depth, and reheating instructions to the airframe. High season—December through April—brings charter clusters and owner repositioning; delivery rounds are batched when multiple departures share the same two-hour window, reducing apron congestion and streamlining handover with line staff.
.jpeg&w=3840&q=75&dpl=dpl_Fv5du6GTgexfv6YnNuonPe6KCUdJ)
Jet catering Christiansted
During peak charter days, your operations team at STX manages multiple departures with one order covering the fleet. The dedicated facility preparing your private aviation catering handles same-day requests, cold-room staging for large-cabin loads where available, and cooking timed to your departure slot. Pâtisserie and garde-manger posts work in parallel; plating is sealed before cold-chain transfer, and every label carries documented allergen protocol. For Henry E. Rohlsen Airport, business aviation catering means one contact across every airport we cover, not a supplier list per leg. Your handler coordinates directly; you brief dietary requirements, cabin count, and ETA once.
Private jet catering menu at Henry E. Rohlsen Airport
Breakfast trays leave ready to serve; cold plates hold four hours and longer where refrigeration allows. Mains are packed with reheating instructions calibrated to galley oven type. Crew meals are portioned separately and added to the same order. Allergen information is printed on every label: dairy, gluten, shellfish, nuts. Portions scale to the seat count you confirm, and last-hour changes are noted on the packing slip.
Served cold, holds four hours under refrigeration, contains fish and may contain shellfish traces.
Reheats in a convection oven at 160°C for twelve minutes, contains gluten.
Served chilled, holds six hours, contains dairy and coconut.
Three of the dishes the Henry E. Rohlsen Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.
See the full menu →Every item is packed with reheating and plating notes for your cabin.
Ramp delivery and handling at Henry E. Rohlsen Airport
Flight catering delivery at Henry E. Rohlsen Airport
You no longer coordinate three suppliers for one departure. VIP flight catering and charter flight catering are delivered on a single airside run, timed to your slot. Weekend leisure traffic and midweek repositioning legs set the rhythm; orders are packed in sequence and held in temperature-controlled facilities until the handling window opens. Badged drivers deliver to your FBO or rampside at the aircraft door. High loader capability is confirmed at the time of order for galleys that load at height. Cold-chain integrity is maintained from kitchen to cabin.
.jpeg&w=3840&q=75&dpl=dpl_Fv5du6GTgexfv6YnNuonPe6KCUdJ)
FBOs and handling agents at Henry E. Rohlsen Airport
We deliver to the FBO or handling agent you nominate. Tell us which one when you order — we coordinate the handover directly with them.
- Bohlke International Aviation
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
Inflight menus prepared for departures from STX
Beyond catering
The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.
Cabin arrangements delivered with the catering, conditioned to last the flight.
Sourced to your list, chilled or cellared, ready to serve.
Cabin linen and crew pieces collected, laundered, returned pressed.
China, glassware and galley equipment washed and repacked between legs.
Your equipment and stock held at the kitchen until the next leg.
Pantry staples and fine grocery restocked for the days ahead.
One brief, one delivery — a reply typically within 30 minutes.
“Ordering catering in for TISX was simple. Great communication and excellent quality.”
“We regularly operate in via STX / TISX. Fast replies, smooth ordering and reliable service.”
Private jet catering at Henry E. Rohlsen Airport — questions
We deliver inflight catering at TISX to the principal fixed-base operator on the south apron and coordinate planeside handover when your handler confirms airside vehicle access. If you're using a different service provider, share their contact details when you order so we can arrange the transfer directly. See the FBOs and handling agents at Henry E. Rohlsen Airport →
Same-day private jet catering is typically possible if your order reaches us before the morning production close, and the menu stays within our standing inventory. Complex requests or large headcounts benefit from twenty-four hours' notice, especially during high season when kitchen and delivery capacity is fully scheduled.
Yes. We prepare gluten-free, dairy-free, vegan, kosher-style, and low-FODMAP meals using separate boards and utensils, with full ingredient disclosure on every label. Share all dietary restrictions and allergen concerns when you place your private jet catering order so we can source, prepare, and pack each meal accordingly.
High-loader capability for aviation catering at TISX is available where ramp equipment and door height require it, but must be confirmed with your FBO and our dispatch team at the time you order. Not all apron positions have immediate loader access, so advance coordination ensures we arrive equipped for your aircraft type.
Contact us with your departure time, passenger count, preferred menu, and any dietary needs. Include your handler's name, tail number, and galley notes so we can tailor portioning and packing. We'll confirm availability, coordinate delivery with your FBO, and provide a final order summary before production begins.
Private jet catering for Henry E. Rohlsen Airport (STX/TISX), handled.
Send your flight brief now — the Christiansted kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →