Catering to your aircraft in Imam Hassan.
At 20 ft above sea level on the Bushehr shore, OIBH is hot for much of the year. Our team of former VIP flight attendants packs private jet catering that holds in the drawer and finishes in your oven.
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.
Bushehr Province runs along the northern Gulf shore, and the private jet menu for Bahregan draws on that coast. Local specialities start with shrimp, which travels well in a spiced tomato sauce packed apart, and hamour fillets grilled for the oven on board. Saffron rice with barberries and a small tahdig crust keeps its shape in a foil-lidded tray. For an inflight menu, we pair these with cold mezze: mast-o-khiar, olive and walnut paste, herb platters. Private jet food from Imam Hassan leans on dates, pistachios and flatbread, which become private jet snacks that need no galley at all. Private jet platters carry grilled fish, chicken and lamb koobideh sliced per passenger. Gourmet inflight meals here are about balancing heat and spice for people who may be flying a long sector after dinner. Every dish is packed for the galley and re-plated cold or oven-finished, never improvised on the apron.
The coast of Bushehr gives Imam Hassan a short list of local specialities that actually survive a drawer: Gulf shrimp, hamour, saffron chelo, sabzi polo with fish, and fesenjan for those who want something richer. For a private jet menu we choose what holds in heat and re-plates cleanly: fish grilled and packed dry, sauces in their own pots, rice in a separate tray. An inflight menu for Bahregan often adds cold herb platters, yogurt dips and fruit. Private jet food is local where it counts and plain where it should be. Private jet platters of kebab and rice are portioned by seat; gourmet inflight meals take the same dishes plated for service; private jet snacks are dates, pistachios and flatbread. The {Region} here is Bushehr Province, and the menu is written for it.
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.
Bahregan Airport sits on the low Gulf coast of Bushehr Province at 20 ft elevation, where summer heat shapes every galley decision. Private jet catering here means food that holds at the apron: cold platters kept chilled, hot dishes packed for the oven on board, sauces apart. In the same breath we cover inflight catering for owners, in-flight catering for charter groups, and aviation catering for crews who need to eat on a tight turnaround. Business aviation catering, executive jet catering and diplomatic flight catering all start with the aircraft type, the headcount and the galley you actually have, with cabin crew meals ordered alongside.
Business jet catering at Bahregan is usually a short brief: a few passengers, a light or midsize cabin, one oven. Corporate jet catering here is built around the galley, VIP flight catering follows the guest list, and charter flight catering is ordered separately from the aircraft. Luxury inflight catering can mean a private jet chef writing a bespoke menu around Gulf fish and saffron rice, packed for Imam Hassan departures.
Government flight catering at Bahregan runs through protocol first, and the kitchen follows. Head of state flight catering, VIP aviation catering and state visit aircraft catering share the same logic here: a named team, sealed trays, traceability and discretion, with every dish cleared before it is cooked for the Imam Hassan departure.
At Bahregan the local kitchen leans on fish, nuts, dairy and wheat flatbread, so allergens hide in marinades, walnut sauces and yogurt dips. Kosher is not a local style and is handled as sealed, separately sourced meals; halal is the default and is written on the order. Vegan, gluten free, allergen free, kids meals and other special meals are built as their own tray with a separate board, marked by seat number and never plated beside the standard dishes.
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 the Bushehr coast the crew may wait in heat, so crew meals need to be light and sealable. Flight crew meals are a hot box or a cold box, pilot meals differ for captain and first officer, crew catering is handed over at the FBO, cockpit meals are packed to eat with one hand, crew meal boxes are labelled CREW, and different meals for pilots are made on request. Cabin crew meals follow the same order, invoiced with the rest.
At Imam Hassan the handoff is simple: the FBO receives the trays, the handling agent confirms the gate, and the general aviation terminal is the meeting point. FBO catering, catering delivery to the FBO and ground handling catering are one order; handling agent catering is added when the crew wants an airside handover.
On the Bahregan apron, the size of your cabin decides whether trays are carried up the airstair or lifted to the door for galley catering. A light jet takes trays carried up the airstair; a larger cabin may need a high loader at the door for airside catering delivery and aircraft provisioning. Tell us the type and its galley, and the order is packed to fit the oven and the drawers it actually has.
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.
OIBH is a Gulf-shore airfield in Bushehr Province used by general aviation and the occasional business jet. Airport catering follows the aircraft rather than the other way round, and FBO services and ground handling services arrange access to the apron.
Bahregan works as a business aviation hub for the Imam Hassan area, where inflight catering and in-flight catering are small, precise orders. Aviation catering and business aviation catering here lean on the local coast, executive jet catering is packed for the oven you have, diplomatic flight catering goes through protocol first, and cabin crew meals are ordered with the rest of the trip.
Iran controls the import of food, and inspections can apply to meat, dairy and fresh produce. For Bahregan this means building the menu from local supply wherever possible and flagging any imported item on the order; leftovers are dealt with according to local rules.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at Bahregan Airport: roasted chicken and seasonal vegetables for 3 guests, organised with a late menu amendment in mind. I gave The Galley Girls our storage brief and asked for the snack boxes to arrive in compact food boxes. The breakfast portions were easy to locate, leaving the crew free to focus on the remaining cabin preparation. My search for "private jet catering near me" led to a practical conversation about final order confirmation.”
“For 10 passengers departing from OIBH, the agreed menu was a seafood starter and warm vegetable sides; our main consideration was an evening cabin service. The Galley Girls understood why we wanted the side dishes readily accessible instead of spread across several different boxes. We left the canapés stored until needed, which kept the first service manageable and reduced unnecessary handling. My main takeaway from this private jet catering menu order was the practical approach to storage requirements.”
“Having 5 guests request a seafood starter and warm vegetable sides at IAQ meant planning the portions carefully while accounting for a tight boarding window. After a final adjustment to the snack boxes, The Galley Girls gave us one revised order summary to work from. The packing arrangement stood out more than any sales pitch about private aviation catering. We checked the desserts against the same summary, keeping the cabin team and the handling contact aligned.”
Think of it in dishes: saffron rice and grilled hamour for six versus dates, nuts and fruit for two. At OIBH we quote after you give the aircraft type and the seats, and catering is invoiced like the rest of your order.
Customs rules for food entering Iran shape what can come from abroad, so we source locally wherever possible and last-minute orders are handled. Tell us early if anything must be imported and we flag it before the slot.
Ask first, bring second: any imported food on board can be inspected. A date and pistachio snack box, locally bought, avoids the question entirely.
Crews do bring food, but customs may look at it, and the departure slot may not wait. We suggest a menu sized to the turnaround and delivered to the handling agent.
Not as a default. A private jet charter price and a catering order are separate; for crew on a long wait, hot or cold boxes are available on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
