Catering to your aircraft in Abadan.
Abadan sits at 10 ft on the Shatt al-Arab plain, where summer cabin temperatures climb fast and a tray left on the apron suffers. We pack for that heat, and for the galley you actually have, then hand the order over at the aircraft.
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.
Khuzestan cooks with the river and the Gulf close at hand, and an inflight menu for Abadan can use that: grilled fish with sumac, herbed rice, stews built on dried lime, and the dates the province is known for. A private jet menu here has to survive heat, so we pack the sauce apart and keep the rice separate from anything wet.
For private jet food, local specialities such as qeymeh, ghormeh sabzi and saffron rice travel well when portioned per seat and labelled with the seat number. Fresh herbs, grilled kebab and flatbread are packed for re-plating from the drawer. Ask for Khuzestan dates and citrus as the finishing note on a private jet menu out of Abadan.
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.
Summer on the Khuzestan plain decides what travels well out of Abadan, and that is where private jet catering here starts: chilled platters in insulated crates, rice dishes that hold, sweets that do not melt. Inflight catering and in-flight catering for OIAA are packed by former VIP flight attendants, with aviation catering logic from the first order to the handover. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same discipline, and cabin crew meals are ordered the same way.
For a business jet catering order at Abadan, corporate jet catering and VIP flight catering follow the same brief: who flies, what the galley can finish, how much the cabin keeps cold. Charter flight catering and luxury inflight catering use the same tools. A private jet chef writes a bespoke menu around dates, grilled fish and saffron rice, scaled to the headcount.
When a delegation arrives, government flight catering is planned with the protocol office, not the kitchen. Head of state flight catering, VIP aviation catering and state visit aircraft catering are packed, labelled by seat and handed over with minimal contact.
Flatbread and rice dishes are everywhere on the local table, so a gluten-free guest at Abadan needs a separate plan: rice cooked apart, no flour in stews, bread left out entirely. Kosher, halal, vegan, special meals, allergen free trays and kids meals are packed in separate boxes with their own labels, and halal is the default for local cooking.
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.
On Abadan rotations the crew often eats late and in turn, so crew meals are a separate order, invoiced like the rest. Flight crew meals can be packed as pilot meals that stay edible in one hand: rice and grilled chicken for one, a stew for the other, since different meals for pilots are simple to arrange. Crew catering for cockpit meals and crew meal boxes is labelled CREW and kept apart from guest trays.
We coordinate FBO catering through the handling agent: who opens which gate, who meets the aircraft. Catering delivery to the FBO, ground handling catering and general aviation terminal access are agreed ahead, with handling agent catering confirmed on the slot.
A narrowbody or a large business jet at Abadan needs galley catering that matches the aircraft's door height and ovens. For airside catering delivery we check the aircraft type and whether a high loader is needed, and aircraft provisioning is planned around the galley, not the menu. A late request for the Abadan galley is still taken, and a cold menu is the easiest way to place one.
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.
Abadan is an airport catering story of an oil city on the Shatt al-Arab, with general aviation and FBO services serving corporate and charter traffic. Ground handling services are supplied locally, and the airport works as a modest business aviation hub for Khuzestan.
Inflight catering and in-flight catering at Abadan are shaped by heat. Aviation catering and business aviation catering, executive jet catering and diplomatic flight catering for delegations are all handled by former VIP flight attendants, and cabin crew meals are ordered separately.
Iran restricts alcohol and pork and checks imported food, so catering for Abadan is cooked and packed locally for the galley. Your handling agent can confirm what inspectors expect on arrival.
Average rating from the cabin crew and pilots we cater for.
“Despite a late menu amendment, we wanted the 3 guests at Abadan Ayatollah Jami International Airport to enjoy mushroom risotto and a green salad without a complicated cabin service. I wanted clear identification on the canapés; The Galley Girls made the packing arrangement easy to compare with the order. This experience of private jet catering services gave us a useful reference for managing portion planning on another departure. I found the side dishes without searching through every box, a small detail that mattered during the final cabin checks.”
“Between cabin checks at OIAA, I coordinated mushroom risotto and a green salad for 3 guests and explained our concerns about an evening cabin service. I want a private jet catering company to understand catering handover, and this order gave us a useful starting point. With several people involved, The Galley Girls kept the canapés and delivery arrangements together in a concise order update. The salads went straight to the right colleague instead of circulating between several people during the turnaround.”
“It was the packing plan I cared about at ABD, with 7 servings of avocado toast components and breakfast fruit and several individual meal preferences to consider. When comparing private jet catering companies, I would look closely at catering handover after this experience. Instead of asking us to improvise, The Galley Girls explained how the canapés could be arranged during service. Keeping the desserts aside until service helped preserve the presentation while we dealt with the boarding tasks.”
How much does private jet catering cost out of Abadan? It depends on what you put in the galley: a platter of Khuzestan dates and herbs costs less than a grilled fish menu for eight. Summer departures add packaging, winter ones do not.
Start from the cabin: what fits in the drawer, what the oven can finish. A late request is easier with a cold menu. Last-minute orders are handled; give us the aircraft type.
Food-import rules in Iran are firm: no alcohol, no pork, and foreign fresh produce can be stopped. Local catering avoids it. Your handling agent can confirm what the inspectors expect.
You can, but a local product is often the better choice: Khuzestan dates travel well, are sealed, and arrive with no customs questions. We can build a snack box around them.
No, it is a separate order. The slot and the turnaround decide how much can be handed over and re-plated, so tell us both.
Tail, pax and diets — a flight attendant takes it from there, day or night.
