Catering to your aircraft in Al Jiza.
At Sphinx International the apron shares the sky with the Giza plateau, and the turnaround rhythm is set by heat and tour traffic. We cook crew meals and cabin dishes sized to the aircraft that lands at HESX.
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.
Giza Governorate's food travels by the platter, so a private jet menu for Sphinx International reads as sharing plates first and plated courses second. Mezze for the cabin, grilled meats on skewers, koshari in parts, and sesame-topped sweets form the inflight menu. These local specialities suit private jet food because most of them are eaten warm rather than hot, and flatbread covers the rest.
A galley menu at HESX works best when it respects local specialities from Al Jiza: falafel made with fava beans, shakshuka, grilled sea bass for those who want fish, and mahalabia for dessert. The private jet menu for Giza Governorate is built to travel sealed and finish on board, which is what makes private jet food from this region reliable on a hot apron.
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.
Sphinx International sits on the Giza plateau side of Al Jiza, a field where an Airbus ACJ or a Gulfstream often parks on the same apron as a Nile excursion group. A private jet catering order here is built around what the galley can finish: tahini, grilled meats and flatbread that travel well. You get inflight catering and in-flight catering sized to the seat plan, aviation catering for the flight deck, and business aviation catering delivered to the FBO. Executive jet catering for passengers and cabin crew meals for the back of the aircraft are written as separate lists. Diplomatic flight catering is cleared before cooking starts.
Business jet catering at Sphinx International usually serves a short Egyptian stopover: corporate jet catering for executives visiting Giza, VIP flight catering for guests with a private jet chef's plated dishes, and charter flight catering for groups who want luxury inflight catering with a bespoke menu built from Egyptian classics.
Official visits to Giza bring state visit aircraft catering and head of state flight catering through Sphinx International. Government flight catering is handled by a named team under protocol, with VIP aviation catering kept discreet from kitchen to aircraft door.
Egyptian cooking carries its own allergen map: sesame sits in tahini and flatbread, nuts in baklava and basbousa, gluten in koshari pasta and fattoush bread. For Sphinx International we build special meals on a separate board and in a separate box, with kosher and halal prepared to match each guest's requirement. Vegan, gluten free and allergen free options lean on fava beans, lentils, grilled vegetables and rice, and kids meals are plain grilled chicken with rice and fruit. Each box is marked by seat number and restriction.
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 Sphinx International are a request-based dish, invoiced like the rest of the order. Flight crew meals come as boxes labelled CREW; pilot meals are cooked separately, with different meals for pilots so captain and first officer never share a plate. Crew catering through the day follows the rotation, cockpit meals can be eaten one-handed, and crew meal boxes hold koshari, grilled chicken and fruit.
FBO catering at HESX is handed over at the aircraft by your handling agent. Catering delivery to the FBO follows your slot, and the general aviation terminal gate is arranged with ground handling catering. Handling agent catering stays one contact.
Whether galley catering goes up by hand or by lift at Sphinx International depends on the aircraft you fly in. A narrow-body bizjet takes boxes through the main door by hand; an Airbus ACJ or a Boeing business jet may need a high loader at the door. Airside catering delivery is arranged with your handling agent once you send the tail and the slot, and aircraft provisioning follows the galley layout of that specific aircraft.
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.
HESX handles business aviation for visitors to Giza Governorate. Airport catering at Sphinx International relies on local kitchens, FBO services at the general aviation terminal and ground handling services for each arrival.
Business aviation catering at this business aviation hub means inflight catering and in-flight catering matched to the visit. Aviation catering for executive jet catering clients, diplomatic flight catering for delegations, and cabin crew meals for the rear galley are written separately.
Egyptian customs control imported fresh food, so locally cooked meals are simplest for visiting aircraft. Catering ordered at HESX avoids declarations and keeps the galley clean for onward legs.
Average rating from the cabin crew and pilots we cater for.
“For 3 passengers departing from HESX, the agreed menu was chicken skewers with a couscous salad; our main consideration was a tight boarding window. My main takeaway from this private jet catering services order was the practical approach to meal organisation. Our handling contact received the order details from The Galley Girls, including how the canapés had been grouped. The starters went straight to the right colleague instead of circulating between several people during the turnaround.”
“We kept the passenger brief simple at SPX: herb chicken with a quinoa salad for 5 guests, organised with a late menu amendment in mind. The Galley Girls labelled the main courses in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the fruit plates identifiable helped the colleague taking over service understand the order without another long explanation. I want a private jet catering company to understand portion planning, and this order gave us a useful starting point.”
“One detail shaped our order at Sphinx International Airport: a late menu amendment, alongside a request for smoked salmon bagels and sliced fruit for 8 passengers. The Galley Girls prepared the main courses for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the salads ready without cluttering the galley work area during preparation. When comparing private jet catering companies, I would look closely at galley preparation after this experience.”
Ask how much private jet catering costs for two services and the answer is a list. Starter, main, dessert, then a lighter second service of mezze and fruit: each line has its price, and Egyptian specialities sit at different levels.
Winter brings full schedules at HESX and summer brings heat that pushes departures to the evening. Lead time depends on the produce in season, and we take last-minute orders on the same form. Call or email any hour.
Duty hours force a longer wait, and a long wait means a second round of meals. Egyptian customs look at imported food, so cooking on the ground in Giza Governorate keeps the galley clear of declarations.
A short repositioning with nobody in the cabin means only a handful of meals. Bringing food of your own works on paper; in practice a small local order for the crew is simpler at Sphinx International, and it clears customs without discussion.
Catering sits outside a charter agreement and is a separate order. The aircraft type and its galley decide whether we send koshari and kofta to be oven-finished, or chilled mezze and flatbread.
Tail, pax and diets — a flight attendant takes it from there, day or night.
