Catering to your aircraft in Araak.
Arak is a plateau airfield in Markazi Province, and food here is shaped by saffron, herbs and slow stews. We pack those dishes for your galley and hand them over where your handling agent directs.
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.
Markazi Province is the heartland of central Iran, and the table around Arak is built on slow cooking and herbs. A private jet menu for Arak can lean on ghormeh sabzi, the dense herb and kidney bean stew, packed with the rice in a separate container so the grains stay dry. Fesenjan, with walnut and pomegranate, travels well in an oven-safe tray and is written onto the inflight menu as a hot dish. For private jet food on a long leg, we pack tahdig crisp apart and saffron rice on its own board.
Local specialities from Markazi Province translate well to the galley. Private jet platters from Arak can include sabzi khordan with feta and flatbread, plus kuku sabzi sliced cold by passenger. Gourmet inflight meals follow the region: kebab koobideh packed with grilled tomato and sumac, saffron barberry rice, and a Persian cucumber and walnut salad. For private jet snacks we pack pistachios, dried mulberries and Iranian dates in sealed portions. Every inflight menu is written around what your galley can finish.
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.
Arak Airport stands at 5,440 ft on the Markazi plateau, and cold mornings there change how a dish should be packed. Our private jet catering for OIHR is written by former VIP flight attendants, and it covers inflight catering, aviation catering and business aviation catering for the aircraft you actually fly. Executive jet catering and diplomatic flight catering follow the same method, and cabin crew meals are a request like any other.
Business jet catering at Arak is usually a small brief: four to eight passengers, one oven, a quiet ramp. Corporate jet catering and VIP flight catering start from the type and the passenger list, and charter flight catering is quoted as its own order. A private jet chef writes a bespoke menu for the leg, and luxury inflight catering at AJK means the right dish, packed properly.
For government flight catering at Arak, the delegation's protocol office signs off the menu well before any pan is lit. Head of state flight catering and VIP aviation catering are cleared first, then cooked, with a named team and no names on labels. State visit aircraft catering at OIHR keeps traceability clear and discretion firm.
In Markazi cooking, nuts, dairy and wheat are everywhere, so special meals get their own board. Kosher, halal, vegan and gluten free orders travel sealed, allergen free plates avoid walnut dishes, and kids meals are packed as a separate tray.
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.
When the cabin is empty or full, the crew still eats. Crew meals at OIHR come as crew meal boxes, flight crew meals with a hot option, and pilot meals plated differently for captain and first officer. Crew catering and cockpit meals are ordered with the trip, and different meals for pilots are a simple request.
FBO catering at Arak means a tray handed over at the apron by your handling agent. Catering delivery to the FBO and the general aviation terminal is arranged around your slot, ground handling catering follows airside access, and handling agent catering keeps one point of contact for the ramp.
A small cabin at Arak means hand-carried trays; a bigger one means a lift. Galley catering is sized to the aircraft's ovens and drawers, airside catering delivery follows ramp rules, and aircraft provisioning is confirmed with your agent for the slot.
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.
Arak Airport serves Araak in Markazi Province from a high plateau at 5,440 ft. As airport catering goes, it is a small field where general aviation, FBO services and ground handling services are straightforward; a business aviation hub it is not, but it is a useful stop.
Business aviation catering and inflight catering at Arak work best with a plan: aviation catering for the aircraft's galley, in-flight catering sealed by seat, executive jet catering with sauce apart, and diplomatic flight catering under protocol. Cabin crew meals follow on request. As a business aviation hub, Arak is modest, and that keeps the ramp quiet.
Iranian customs inspect food uplifted onto and removed from aircraft, so catering is listed meal by meal. Local products stay separate from imported ones, and your handling agent presents the declaration. Practical consequence: tell us the passenger list early so the paperwork matches the trays.
Average rating from the cabin crew and pilots we cater for.
“Despite two separate meal services, we wanted the 2 guests at Arak Airport to enjoy a charcuterie board and fresh bread without a complicated cabin service. This experience of charter flight catering gave us a useful reference for managing portion planning on another departure. We described our serving sequence to The Galley Girls and asked for the main courses to be packed accordingly. That left time to check the side dishes properly before the passengers were ready for the next part of the service.”
“A request for a charcuterie board and fresh bread, 9 passengers, and different crew meal preferences: that was our brief for the departure at OIHR. We discussed the dimensions before confirming; The Galley Girls grouped the side dishes into divided catering boxes that were easy to handle. We placed the fruit plates in their planned storage area without first having to reorganise all the catering boxes. The meal organisation stood out more than any sales pitch about private jet food.”
“Food presentation mattered to our 3 guests, but different crew meal preferences also had to be considered when organising chicken skewers with a couscous salad at AJK. The Galley Girls used a readable packing list for the salads, which helped when two colleagues checked the order together. We could distinguish the breakfast portions at a glance instead of lifting lids just to establish what belonged to each service. The order made private jet meals feel manageable because the final order confirmation had been considered beforehand.”
Cost is set per menu at Arak. A passenger with a nut allergy gets a separately prepared plate away from the walnut-heavy local dishes, and that preparation is quoted openly alongside the other items.
A delegation into Markazi Province usually sends the passenger count and dietary notes in stages. We take them as they come, produce the menu in versions, and treat last-minute orders as normal work.
Customs rules in Iran govern uplift and leftover food. If the count drops, unused sealed meals are handled as the handling agent directs; if it rises, extra local dishes are added to the declaration.
Passengers may carry food, though customs and your operator's policy decide. For a long leg with two services, we pack a hot first service and a chilled second, so nothing relies on a second oven cycle.
No, catering stays outside the charter, even for a short empty flight to Arak. If the crew wants a hot dish on arrival or a snack box for departure, we quote it as its own item.
Tail, pax and diets — a flight attendant takes it from there, day or night.
