Catering to your aircraft in Ouarzazate.
At Ouarzazate, the rhythm is film crews, trekking groups and desert-camp guests arriving in warm light and leaving before the afternoon heat. We cook and pack for that galley, so the crew can re-plate and serve without a kitchen.
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.
Ouarzazate is the gateway to the Drâa-Tafilalet Region, and the private jet menu here borrows from the valley rather than the coast. An inflight menu for GMMZ leans on tagine, couscous, grilled lamb and the date harvest, which is why private jet food from this airfield travels well: slow-cooked dishes forgive a galley with one oven. Local specialities are packed hot or cold depending on the aircraft. Private jet platters carry Moroccan salads and Draa dates, gourmet inflight meals follow tagine and pastilla, and private jet snacks stay simple: almonds, dried apricots, msemen. Saffron from Taliouine and argan oil from the south add the local note, and we adapt each dish to what a cabin crew can finish between the apron and the climb.
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.
Dates from the Draa valley, saffron from Taliouine and argan oil from the Souss: the pantry around OZZ is unusually distinct for a desert airfield. Our private jet catering for Ouarzazate turns it into a menu for the galley you actually have. Expect inflight catering and in-flight catering in both hot and chilled formats, aviation catering packed for a warm apron, and business aviation catering for film, trekking and VIP charters. Executive jet catering and diplomatic flight catering follow their own briefs, and cabin crew meals are a separate line, on request, invoiced as ordered.
Corporate jet catering for OZZ often means a small group, one oven and a short ramp. A private jet chef drafts a bespoke menu from tagine, salads and fruit, and business jet catering is packed so that VIP flight catering for charter flight catering needs no kitchen. Luxury inflight catering here favours the dry, the sealed and the chilled.
A government flight is an uncommon sight on the Ouarzazate apron, so government flight catering here gets a brief of its own. Head of state flight catering and VIP aviation catering go through protocol before anything is cooked, with a named team and full traceability. State visit aircraft catering is packed discreetly and handed over at the FBO.
Moroccan cooking hides allergens in places a galley card does not show: almonds in pastilla and sweets, sesame in breads, wheat in the couscous semolina, and nuts ground into sauces. Special meals for Ouarzazate follow a procedure, not a label. Kosher and halal dishes are cooked and sealed separately, vegan and gluten free versions are built on vegetable tagines and rice, and allergen free and kids meals are prepared on a clean line, each marked by seat number.
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.
Flight crew meals for a Ouarzazate turnaround are an order of their own, on request and billed as ordered. Crew meals can be a tagine or a cold plate, pilot meals are built for the cockpit, and crew catering is boxed by role. Cockpit meals and crew meal boxes are marked CREW, and different meals for pilots are packed so the captain and first officer never share a dish.
FBO catering at GMMZ is handed over through your handling agent, who knows which gate opens for which aircraft. Catering delivery to the FBO is arranged around your slot, ground handling catering stays within airside rules, handling agent catering means one contact for access, and the general aviation terminal is where the box changes hands.
On the Ouarzazate apron, the aircraft you fly dictates the loading method. A light jet takes catering through the main door by hand, while a larger cabin can need a high loader at the door height, which your handling agent arranges. We plan galley catering for the aircraft you fly, with airside catering delivery coordinated through the ground handler, so aircraft provisioning matches the galley layout: oven, drawers, ice and storage.
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.
Ouarzazate International sits in southern Morocco at 3,782 ft, a desert airfield that serves general aviation, charters and film-industry flights. The terminal is small, the apron uncomplicated, and the airport catering here suits aircraft that want a quiet, dry stop. FBO services and ground handling services are provided on the field.
Business aviation hub is a big phrase for a small field, but Ouarzazate earns it in season, when film productions and desert charters fill the apron. Inflight catering and in-flight catering are ordered here in both hot and cold formats, aviation catering is packed for dry heat, and business aviation catering suits charters and trekking groups. Executive jet catering and diplomatic flight catering follow separate briefs, and cabin crew meals are a distinct line, on request.
Moroccan customs allow sealed catering for departing flights, but fresh meat, dairy and produce are watched more closely on arrival elsewhere. Tell us the route and we adapt each dish to the next country's rules, so the menu from Ouarzazate clears without delay at the other end.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at Ouarzazate International Airport: chicken skewers with a couscous salad for 8 guests, organised with a revised passenger count in mind. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. For our team, the strongest part of their flight catering was how they handled storage requirements. The crew provisions went straight to the right colleague instead of circulating between several people during the turnaround.”
“Between cabin checks at GMMZ, I coordinated a charcuterie board and fresh bread for 8 guests and explained our concerns about a short ground stop. For flight catering services, that attention to cabin service sequence made the order noticeably easier to manage. The Galley Girls updated the sandwiches in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the salads quantities from several messages during the final departure checks.”
“Getting a breakfast basket with individual preserves ready for 12 guests at OZZ required an order that accounted for a short ground stop. With airline catering, careful attention to cabin service sequence matters as much to our crew as the menu itself. I asked The Galley Girls to review the desserts quantities against the passenger brief, and the proposed portions made sense. We also checked the sandwiches before approval, which helped avoid a second round of questions later in the preparation.”
Think of it by course. A first service of pastilla and tagine at GMMZ sits higher than a second service of Draa dates and mint tea. Private jet catering cost grows with dishes and seat count, not with the leg alone, so a long flight with two services is quoted line by line.
For OZZ, a special-meal request moves the lead time more than the slot does. Children's dishes and allergen free plates need clean preparation, kosher needs sealing. We take last-minute orders and confirm each special meal before cooking starts.
Customs rules decide what a Ouarzazate menu can carry onward. Dried dates, almonds and honey travel easily; fresh lamb and dairy depend on import rules at your destination. Share the route and we adapt each dish to it.
Bringing food is fine, though customs and heat both matter. Ouarzazate flights are timed around the weather window, and a warm apron can undo a salad. Bring dry or sealed food, or order from us and we pack it for a hot ramp.
No, catering is not part of a private jet charter: it is ordered and invoiced separately, like any other line. Since airside access at OZZ goes through the ground handler, we send them the tail and slot and hand the food over where they direct.
Tail, pax and diets — a flight attendant takes it from there, day or night.
