Catering to your aircraft in Kerman.
Kerman's plateau air is dry and cold at night, and the crews who land at OIKK want food that behaves in a small galley. We cook for that, and pack it for your 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.
Kerman Province is saffron, pistachio and date country, and a private jet menu for Kerman can use all three without any of them needing a kitchen on board. Our private jet food keeps to local specialities that survive a galley: kashk-e bademjan kept cold, joojeh kabab sliced for the plate, and rice that is re-plated rather than cooked. An inflight menu from Kerman Province usually pairs a warm main with private jet platters of dried fruit and nuts. Gourmet inflight meals follow the same logic, and private jet snacks such as pistachio, dried apricot and saffron nougat close the order. These local specialities travel well, and the Kerman Province pantry is why the dishes below read the way they do.
For Kerman, the private jet menu is built around what the province grows: pistachios, dates, pomegranate, saffron and citrus. Private jet food that fits a drawer galley is favoured, so local specialities come cold or in sealed trays with the sauce apart. The inflight menu usually offers a hot main and private jet platters for sharing; gourmet inflight meals are plated in the galley by the crew. Private jet snacks from Kerman Province, pistachio brittle and dried fruit, are packed for the cabin. Every Kerman dish below is chosen to arrive as cooked, not rebuilt.
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.
Kerman sits on a high desert plateau, and the cold nights there shape what a galley can carry: a private jet catering order for OIKK leans on dry, stable things such as pistachio, dates and saffron rice. Flight attendants get inflight catering that is labelled by seat, in-flight catering that fits a small oven, and aviation catering that arrives at the aircraft through your FBO. For business aviation catering at Ayatollah Hashemi Rafsanjani International, executive jet catering and diplomatic flight catering follow the same method, and cabin crew meals are written on the same order.
Most Kerman business flights carry a handful of passengers, so the brief is short. Business jet catering, corporate jet catering and VIP flight catering share one process, and charter flight catering is the same. A private jet chef writes a bespoke menu; luxury inflight catering is a matter of plating, not extras.
When a delegation lands at OIKK, the order is shaped by protocol first. Government flight catering and head of state flight catering use the same cleared menu; VIP aviation catering and state visit aircraft catering keep their paperwork in order and their trays sealed.
Dietary requests for Kerman run through the local kitchen's habits: much of the cooking uses nuts, yoghurt and wheat flatbread, so allergens are kept on separate boards and in separate boxes. Halal is the baseline here, kosher, vegan, gluten free and allergen free meals are written on the order with the seat number, and kids meals and other special meals can be added to the same request.
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.
At OIKK the crew order is separate and on request. Flight crew meals sit in crew meal boxes, pilot meals are packed for the cockpit, and crew catering is billed like any other line. Cockpit meals can be hot or cold, and different meals for pilots are available when policy requires it.
At Kerman, the handover happens through the general aviation terminal and your handling agent. FBO catering, catering delivery to the FBO and ground handling catering are agreed before the slot, and handling agent catering stays on one plan.
Whether Kerman needs a high loader comes down to the sill height of your aircraft. A light jet is loaded by hand at the door; a larger cabin brings a lift to the apron. Galley catering is packed to the drawers and oven you actually have, airside catering delivery is agreed with the handling agent, and aircraft provisioning at OIKK is settled once the type and tail are known.
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.
OIKK is the airport for Kerman and its province, and general aviation gets handled here without fuss. Airport catering is arranged through the FBO, and ground handling services keep the apron quiet enough that handovers rarely become complicated.
Kerman is a regional business aviation hub where inflight catering and in-flight catering are planned around the galley you actually fly with. Aviation catering and business aviation catering stay light, executive jet catering suits small parties, diplomatic flight catering goes through protocol, and cabin crew meals are added to the same crew meals line. General aviation, FBO services and ground handling services run at plateau pace.
Iran controls imported food strictly, so catering for Kerman is sourced locally and handed over after arrival rather than flown in. Customs weigh most on empty repositioning legs and on anything already aboard; ground handling services at the FBO can confirm the current position before you plan the order.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at Ayatollah Hashemi Rafsanjani International Airport, with 2 servings of beef fillet with roasted potatoes and different crew meal preferences to consider. I want an aviation catering company to understand packing arrangement, and this order gave us a useful starting point. I gave The Galley Girls our storage brief and asked for the fruit plates to arrive in compact food boxes. I could hand the sauces to a colleague with a short explanation instead of unpacking the whole order.”
“Good preparation made the difference at OIKK, where 9 guests expected a breakfast basket with individual preserves despite different crew meal preferences. When comparing aviation catering companies, I would look closely at written menu details after this experience. The Galley Girls used a readable packing list for the fruit plates, which helped when two colleagues checked the order together. We could distinguish the canapés at a glance instead of lifting lids just to establish what belonged to each service.”
“Timing and organisation mattered at KER, where our order of a selection of petits fours and sandwiches for 9 people involved an evening cabin service. I asked The Galley Girls for the starters in compact food boxes, with garnishes supplied separately for plating on board. The desserts stayed together in one group, so another crew member could follow the same plating sequence. I appreciated the emphasis on cabin service sequence throughout the flight catering arrangements.”
A Kerman order is priced per dish and per tray. When the party changes size late, we rewrite the quantities and re-send the figures, and last-minute orders are handled.
Two services mean two sets of labels, so the lead time is mostly about confirming the plan. Local produce is available year-round and last-minute orders are handled.
Customs treat imported food strictly in Iran, so for a repositioning flight into OIKK we provision locally and leave the galley ready.
Outside food is a risk at OIKK because the handling agent screens what goes airside and customs review imports. Plan the order with us instead.
No: a charter and a catering order are two separate things. For a Kerman night or dawn departure we confirm the slot and deliver plane-side.
Tail, pax and diets — a flight attendant takes it from there, day or night.
