Catering to your aircraft in Alexandria.
Alexandria International is a coastal terminal with a short list of private movements, so the galley is rarely rushed. We write the menu around Mediterranean fish, citrus and flatbread, and pack it for the oven and drawer you actually have.
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.
Alexandria's table is Mediterranean first. Seafood comes in daily at the harbour, and a private jet menu here can be built around grilled sea bream, sea bass or red mullet, served with lemon and the sauce in its own pot. Local specialities such as fattah, molokhia and baba ghanoush travel in different ways: the stew holds heat, the dips hold cold.
For private jet food from Alexandria Governorate, think of the sea and the delta. An inflight menu can open with mezze, move to grilled fish or lamb kofta with rice, and close with basbousa or fresh fruit. Local specialities like koshari are better as a side than a main in a tight galley, and we pack accordingly.
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.
HBE is a quiet general aviation stop compared with Cairo, which makes planning a menu simpler: fewer movements, a clear slot, one FBO door. Private jet catering for HEAX covers charter and corporate sectors, and the in-flight catering we pack travels well after a salt-air morning on the coast.
Business jet catering at Alexandria usually means a small party flying out for the day. Corporate jet catering is a menu of cold mezze and a hot main; VIP flight catering adds a private jet chef and a bespoke menu. Charter flight catering and luxury inflight catering follow the same standard: written for your aircraft, not for a generic galley.
Government flight catering at Alexandria follows protocol: named team, traceable ingredients, discreet handover. Head of state flight catering and state visit aircraft catering are written with the protocol office, not the kitchen. VIP aviation catering for delegations follows the same route.
In Alexandria most dishes are built on olive oil and legumes, so vegan and kosher-leaning requests are straightforward, but sesame and tahini hide in a lot of sauces and dips. Halal is the local default. Special meals of every kind (gluten free, allergen free, kids meals) are handled as separate boards and separate boxes, marked by seat number, so no one has to guess what came from where.
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.
For HEAX, crew meals are a separate line on the order and are ordered on request. Flight crew meals come in crew meal boxes with clear labels, pilot meals and cockpit meals are kept simple and different from each other, and crew catering is invoiced with the rest. Different meals for pilots are packed in separate boxes.
At HBE, catering delivery to the FBO goes through your handling agent. Ground handling catering and handling agent catering mean one point of contact, and the general aviation terminal door is where we hand the order over for FBO catering.
HEAX handles business jets and mid-size aircraft most of the time, and galley catering for these types is carried to the cabin door in insulated boxes. For larger aircraft that need a high loader, airside catering delivery is arranged through your handling agent, and the aircraft provisioning list is matched to the galley layout of the type.
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.
Alexandria International serves the Mediterranean coast of Egypt with mixed scheduled and general aviation traffic, and for business flights it works as a modest business aviation hub rather than a busy one. Airport catering for private flights is a small part of the operation, and the general aviation apron handles most business movements. FBO services and ground handling services are available day and night.
As a business aviation hub, Alexandria is a place of short sectors and summer heat, and aviation catering is tuned to both. Inflight catering is chilled by default; in-flight catering for longer legs is split into two services. Business aviation catering, executive jet catering and diplomatic flight catering are written per aircraft, and cabin crew meals are ordered on request.
Customs at Alexandria International pay attention to fresh food brought in from other countries, and that matters for any business aviation hub where aircraft arrive from abroad. A return-leg order placed here is sourced in Egypt, which keeps the import question simple. Check with your handling agent for the rules in force on your date.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at HEAX, I coordinated a selection of petits fours and sandwiches for 4 guests and explained our concerns about different crew meal preferences. I asked The Galley Girls for the sandwiches in clearly marked packs, with garnishes supplied separately for plating on board. We could finish the snack boxes as each guest was ready, rather than laying everything out at once. With aviation catering, careful attention to portion planning matters as much to our crew as the menu itself.”
“We kept the passenger brief simple at HBE: a cheese board and savoury canapés for 6 guests, organised with a small galley worktop in mind. The Galley Girls suggested shallow trays for the fruit plates, and that choice worked well with our storage arrangement. The order made aviation catering services feel manageable because the written menu details had been considered beforehand. I could hand the starters to a colleague with a short explanation instead of unpacking the whole order.”
“The cabin briefing at Alexandria International Airport included 8 passenger meals, a request for yoghurt pots and fresh berries, and instructions addressing an evening cabin service. I want an aviation catering company to understand portion planning, and this order gave us a useful starting point. The starters from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the sandwiches without asking where every component had been placed during preparation.”
Take one local product: a whole grilled sea bream for four costs more than the same four portions of molokhia. That is the sort of choice that sets private jet catering cost at HBE, along with passenger count and how many services you want on board.
Lead time depends on the product more than the airport: Alexandria seafood needs a confirmed count, bakery and mezze are flexible. When the headcount moves late we adjust the boards, handle last-minute orders, and tell you if one dish is better swapped.
For a return leg ordered from here, Egyptian customs apply to anything you bring in; food that is ordered in Egypt and loaded here leaves under a normal handover at the FBO. Meat and dairy of foreign origin are the usual items that raise questions.
Bringing your own food is possible, but halal, allergen and customs questions are easier when we pack and label. If the departure slot is tight or the turnaround is short, tell us the slot and we match the order to it.
No: the charter price and the catering are two different orders, and is catering part of a charter is a question we hear often. On a long leg out of Alexandria with two services on board, we pack the second service cold or oven-ready so the crew can re-plate it mid-flight.
Tail, pax and diets — a flight attendant takes it from there, day or night.
