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SkyDinePrivate Aviation Catering

Private jet catering at SUSSpirit of St. Louis.

SUS · KSUS2 FBOs

We cater Spirit of St. Louis, the west-county business field for the St. Louis metro, serving the corporate HQ base with no airline congestion.

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NBAA Member24/7 dispatchAvg response under 12 min800+ airports
FBO coverage

Where we deliver at SUS.

The FBOs we work with most. Other ramps handled on request; call dispatch.

Signature SUS

SIG · SUS
Standard · 3 hoursSame-day · from 2 hours

Signature at Spirit of St. Louis, the St. Louis metro's business field in Chesterfield, west St. Louis County. US Customs on field.

Atlantic Aviation SUS

ATL · SUS
Standard · 3 hoursSame-day · from 2 hours

Atlantic's Chesterfield operation, close to the affluent western suburbs and the region's corporate HQ base. US Customs on field.

Two FBOs on the GA choice over commercial Lambert, tell us which ramp your tail is on.

Briefing

What we plan around at SUS.

Local constraints we build into every delivery window: curfew, customs, slots, transit, and ramp access.

01

West-county convenience.

Closest to Chesterfield, Clayton, and the western suburbs, and the St. Louis corporate base. The reason to choose SUS over Lambert.

02

GA-focused, no airline delays.

Fast, predictable turns.

03

Customs.

International arrivals clear here; we stage to the clearance leg.

04

Two FBOs: confirm which.

Delivery starts with the FBO the tail is on. Signature or Atlantic.

05

Winter ops.

Midwest snow and ice move schedules; hot items pack to hold.

Local sourcing

Around SUS.

Spirit of St. Louis flights draw on Midwest sourcing: beef, regional farm produce, and named St. Louis restaurant requests including local specialties when your principal asks for a specific kitchen.

Midwest beef.

Center-of-plate beef from the heartland.

Regional farm produce.

Seasonal produce from Missouri and Illinois farms.

St. Louis restaurant sourcing.

Named St. Louis restaurant sourcing on request, including local specialties.

Special diets.

Kosher, halal, and allergen-controlled meals on 24-hour lead.

Common orders

What we usually pack out of SUS.

01Weekday corporate dinners on Midwest beef for the west-county HQ base
02Regional farm produce platters in season
03Named St. Louis restaurant dishes, including local specialties, on request
04Crew and passenger meals staged to on-field customs

The menu adapts to west-county business travel.

Process

How orders run through SUS.

The local lane. Lead times, kitchen routing, ramp handoff, tuned to this airport.

Step 01
Brief us by 4pm the prior day.
Same-day from two hours. SUS is GA-focused, so turns are fast and predictable.
Step 02
Menu confirmation within the hour.
Chef-built on Midwest beef, regional produce, and named St. Louis restaurant sourcing.
Step 03
Aviation-spec pack, built to hold.
Insulated for a 90-minute hold through Midwest winter weather, labeled at passenger level, reheat in plain language.
Step 04
Delivery to Signature or Atlantic.
Confirmed to the FBO your tail is on, staged to the briefed slot. International arrivals routed to the on-field customs leg as one brief, one dispatch contact.
FAQ

FAQ

SUS for west-county business access and GA speed; Lambert for the largest operations.

On field; we stage arrivals to the clearance leg.

Signature or Atlantic, tell us which your tail uses.

By 4pm prior day; same-day from two hours.

Flying out of Spirit of St. Louis?

Brief us.
We'll have it on the ramp.

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