Catering to your aircraft in Omidiyeh.
Aghajari is a working oil-country airfield in Khuzestan, where flights come in hot and crews wait on the apron. We pack private jet catering for that rhythm, handed over plane-side at the FBO.
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 Province is date country, and Omidiyeh's plain runs on stews, rice and flatbread. A private jet menu for Aghajari leans on that: an inflight menu with saffron rice, grilled kebab and slow stews that travel well, plus fresh herbs and yoghurt sides. Private jet food here means dishes that hold their texture in a galley drawer. Local specialities such as ghormeh sabzi and fesenjan are packed with the rice apart, so nothing steams itself soft on the climb. The Region's dates, pistachios and nuts become private jet snacks for the cabin. Private jet platters of mezze, cheeses and cold meats are packed chilled, and gourmet inflight meals are finished in your oven or re-plated cold.
For Omidiyeh and the wider Khuzestan Province, we write the private jet menu around what grows and cooks well locally. Local specialities include saffron rice with tahdig, grilled chicken and lamb, aubergine dishes, fresh herbs and Khuzestan dates. Each goes into an inflight menu with its service note: Oven, Sauce apart, Chilled or Re-plate cold. Private jet food from this region keeps well when sauces travel in their own pots. Private jet platters carry cold mezze and fruit, private jet snacks run to dates, nuts and flatbread, and gourmet inflight meals are plated in the galley by your cabin crew.
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.
Aghajari Airport sits on the flat, hot plain of Khuzestan, where summer apron temperatures decide what stays in the drawer. Private jet catering here is built around that heat: chilled platters packed cold, hot dishes finished in your oven. We also supply inflight catering and in-flight catering for operators on oil-field and charter rotations, plus aviation catering and business aviation catering for the galley you actually have. Executive jet catering, diplomatic flight catering and cabin crew meals are all commanded and invoiced separately, with last-minute orders handled.
A typical Aghajari brief is a business jet catering order for a small corporate group on a day trip. Corporate jet catering and VIP flight catering here favour cold platters that hold in heat. For charter flight catering and luxury inflight catering, our private jet chef writes a bespoke menu around your galley and headcount.
For state visit aircraft catering into OIAG, the order passes through the protocol office, not the kitchen. Government flight catering and head of state flight catering are handled by a small named team, and VIP aviation catering stays confidential.
At Aghajari the allergens hide in sauces: nut-thickened stews, sesame in dips, wheat in flatbread. Special meals are therefore a procedure with its own board and box. Kosher, halal, vegan, gluten free, allergen free and kids meals are ordered with the flight, and each is sealed and 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.
A rotation through Omidiyeh can mean a long wait on the apron. Crew meals are supplied on request and invoiced. Our flight crew meals, pilot meals and crew catering come in crew meal boxes, with cockpit meals that eat easily and different meals for pilots on request.
At OIAG, we arrange FBO catering with your handling agent. Catering delivery to the FBO ends at the apron, near the general aviation terminal. Ground handling catering and handling agent catering are confirmed against the tail and slot.
For galley catering at OIAG, the aircraft type decides how the load goes in: door height, whether a high loader is needed, and the galley fitted. Airside catering delivery is arranged through your handling agent, and aircraft provisioning is confirmed against the tail before anything is packed.
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.
OIAG is a regional field in Khuzestan Province. Airport catering at Aghajari fits general aviation traffic, supported by FBO services, ground handling services and the occasional business aviation hub rotation.
Summer heat shapes aviation catering here: inflight catering and in-flight catering lean cold. Business aviation catering and executive jet catering suit short stays, while diplomatic flight catering and cabin crew meals are ordered with the flight.
Iran restricts imported foodstuffs, so catering for Aghajari relies on local produce and sealed, labelled packs. Customs may inspect food at the aircraft, and your handling agent advises on current rules.
Average rating from the cabin crew and pilots we cater for.
“With a late menu amendment to consider at Aghajari Airport, we needed a practical way to serve a breakfast basket with individual preserves to 3 passengers. Our brief for private jet catering menu was met with a sensible plan for crew briefing. With several people involved, The Galley Girls kept the canapés and delivery arrangements together in a concise order update. Knowing where the sauces were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Despite several individual meal preferences, we wanted the 4 guests at OIAG to enjoy beef fillet with roasted potatoes without a complicated cabin service. The breakfast portions came from The Galley Girls in sealed meal containers, with a packing list that matched the contents. We placed the salads in their planned storage area without first having to reorganise all the catering boxes. Our brief for private aviation catering was met with a sensible plan for packing arrangement.”
“Between cabin checks at AKW, I coordinated smoked salmon bagels and sliced fruit for 11 guests and explained our concerns about limited fridge space. The Galley Girls kept the sauces separate from the finishing elements, which gave us control over the final presentation. We could finish the starters as each guest was ready, rather than laying everything out at once. For business jet catering, that attention to written menu details made the order noticeably easier to manage.”
Price follows what you order, and Iranian import rules shape it: imported items face customs scrutiny, so local products such as saffron rice, dates and grilled meats are often the practical choice. Send the menu and headcount for a quote.
Menus built on Khuzestan produce are the quickest to confirm, because nothing depends on imports. Send your request any hour; we handle last-minute orders by phone or email.
Food passing customs at Aghajari should be sealed and labelled. On a tight slot, we recommend cold platters; on a long turnaround, hot dishes with sauce apart work well.
If the crew is stuck on the ground, a meal delivered plane-side beats improvising. Personal food can travel with you, but Iranian customs rules apply, and we pack to avoid trouble.
No: order catering separately, invoiced like the rest. Tell us the dietary need and we mark the meal by seat number, never by name.
Tail, pax and diets — a flight attendant takes it from there, day or night.
