Catering to your aircraft in Asyut.
Asyut International is a Nile Valley field at 748 ft, used by business aviation, delegations and charters heading into Upper Egypt. We cook and pack for the aircraft you actually have, and hand it over at the FBO or to your handling agent.
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.
Asyut Governorate sits in the middle of Upper Egypt, and its tables are built on the Nile: grilled pigeon stuffed with freekeh, fatta with rice and garlic vinegar, molokhia, and stuffed vine leaves. We put these on a private jet menu for HEAT the way they travel in a galley, rice and stew apart, bread wrapped, vinegar in its own pot.
Egyptian bread, falafel made with fava beans, and sweet dates from the valley turn up as private jet food at ATZ without trying hard. An inflight menu for Asyut leans on local specialities: koshari components packed separately, roasted aubergine, and mahalabia in individual cups. Everything is labelled for the cabin and the seat, and served by a crew that knows how to re-plate cold.
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.
Upper Egypt does not appear on many schedules, so a trip into Asyut gets planned around what the galley can carry. Our private jet catering for HEAT is written by former VIP flight attendants, the inflight catering sealed and labelled by seat. Aviation catering here means dishes from the valley, packed for a galley with one oven and a drawer. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same logic at ATZ, and cabin crew meals ride on the same order.
At HEAT, business jet catering and corporate jet catering are mostly about people travelling into Upper Egypt for work, so the brief is short: how many, what restrictions, what galley. VIP flight catering and charter flight catering follow the same pattern, with luxury inflight catering for those who ask. A private jet chef writes a bespoke menu around dishes from the valley, and the crew re-plates them in the cabin.
Government flight catering at Asyut starts with the protocol office. Head of state flight catering and VIP aviation catering are handled by a named team with traceable ingredients and sealed trays. State visit aircraft catering is cooked to a list approved before the kitchen starts, and handed to the aircraft at the FBO.
Kosher, halal, vegan, gluten free and allergen free meals are packed apart from the guest trays. At Asyut the allergen question is usually nuts in the sweets and wheat in the fatta, so we mark them and keep those items out of the same board. Special meals and kids meals are tagged by seat, sealed, and given to the crew with a diet card.
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.
Crew meals at Asyut are an on-request item, ordered and invoiced like the rest of the catering. Flight crew meals and crew catering are boxed with cutlery and a napkin for the jumpseat or the cockpit. We can also pack different meals for pilots, so the captain and the first officer never share a dish. Pilot meals avoid anything that drips, cockpit meals travel in crew meal boxes with a CREW label, and nobody mistakes them for a guest tray.
Where the van parks and who opens the gate decides how HEAT works. FBO catering is confirmed with the handling agent, catering delivery to the FBO follows the slot, and ground handling catering is agreed before the van leaves. At the general aviation terminal, we call the handling agent catering contact on arrival.
For a larger aircraft at HEAT, galley catering is planned around the door and the aircraft provisioning method. Airside catering delivery is agreed with the handling agent, who tells us whether a high loader is needed or whether the van reaches the door.
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.
Asyut International is a regional airport in Upper Egypt that sees general aviation, charter and delegations. Airport catering here is built on local produce, and business aviation visitors usually fly in for projects, government visits or pilgrimages.
Asyut International is not a busy hub, but business aviation hub is the label that fits when a delegation lands. Inflight catering, in-flight catering and aviation catering are ordered here the same way as elsewhere, and business aviation catering, executive jet catering and diplomatic flight catering all start from a short brief. Cabin crew meals are added on request, and general aviation, FBO services and ground handling services are coordinated through the handling agent.
Egypt applies national import rules to food entering the country, and customs at Asyut can hold meat, dairy and fresh produce brought from abroad. Cooking locally avoids the question; the handling agent will tell you what paperwork is needed.
Average rating from the cabin crew and pilots we cater for.
“My order at HEAT covered a breakfast basket with individual preserves for 4 guests, with a practical service plan needed because of a changing departure schedule. Our brief for flight catering services was met with a sensible plan for final order confirmation. I gave The Galley Girls our storage brief and asked for the canapés to arrive in separate meal boxes. I could hand the main courses to a colleague with a short explanation instead of unpacking the whole order.”
“Menu approval at ATZ covered vegetable tartlets and a dessert selection for 10 guests, leaving us to organise the service around limited fridge space. With airline catering, careful attention to catering handover matters as much to our crew as the menu itself. The sauces supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the canapés at a glance instead of lifting lids just to establish what belonged to each service.”
“Despite a short ground stop, we wanted the 12 guests at Asyut International Airport to enjoy mushroom risotto and a green salad without a complicated cabin service. The Galley Girls understood why we wanted the breakfast portions readily accessible instead of spread across several different boxes. Our colleague could take over the canapés without asking where every component had been placed during preparation. The order made crew meals feel manageable because the galley preparation had been considered beforehand.”
The price starts from what Egypt lets in and what it grows. A guest who wants Norwegian salmon at Asyut pays for the customs paperwork; a guest who is happy with Nile fish and local lamb does not. We quote after the menu and the headcount are set.
Government flights bring a long list and a short window. We answer by having a standard Asyut menu ready to adapt, and last-minute orders are handled when the manifest moves.
Customs at Asyut follows national Egyptian import rules. For a dawn departure we recommend a menu made from local ingredients, because it is already inside the country and needs no inspection.
Bringing your own is allowed, subject to Egyptian customs. We usually suggest one local item to try, such as pigeon with freekeh, because it arrives sealed and hot.
Catering sits as its own order. For a flight into Asyut where the count changes late, we tell you what can be added and what cannot, and handle last-minute changes.
Tail, pax and diets — a flight attendant takes it from there, day or night.
