Catering to your aircraft in Bam.
Bam is a small desert field at 3,231 ft, and a private jet arriving here wants a galley stocked for a dry, warm day. We cook and pack for the crew, then hand it to the FBO at OIKM.
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.
Bam is date country. The orchards of Kerman Province produce Mazafati and Piarom dates, and a private jet menu for Bam Airport reads better when it starts there: a plate of fresh dates with walnuts and a pot of cardamom tea for the cabin. Our local specialities are chosen for how they travel, not how they photograph.
The inflight menu for OIKM leans on bread and rice. Sangak and lavash go in sealed and warm up in a drawer oven; saffron rice and grilled chicken or lamb kebab travel with the sauce apart. Private jet food from this region is aromatic rather than heavy, which suits a dry cabin at altitude.
Kerman Province is also known for pistachios, sohan-style sweets and orange blossom syrups. We pack them as small boxed items so the cabin crew can plate them in seconds. Anything fresh and herb-driven, like sabzi khordan, is boxed separate so nothing wilts against the grill items.
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.
Most trips into Bam Airport (OIKM / BXR) come for the Arg-e Bam citadel and the date orchards around it, so a private jet catering order often starts with fruit, saffron and flatbread. Our team of former VIP flight attendants packs inflight catering for the cabin and in-flight catering for the return leg, marked by seat. Aviation catering for business aviation catering clients, executive jet catering for small delegations, diplomatic flight catering under protocol, and cabin crew meals for the crew: one order, one invoice, handed over at the FBO.
For a business jet catering order at Bam, we start with who flies and which galley you have. Corporate jet catering and VIP flight catering here mean a private jet chef building a bespoke menu from Kerman produce; charter flight catering and luxury inflight catering follow the same file.
Government flight catering at Bam is cleared before it is cooked. For head of state flight catering, VIP aviation catering and state visit aircraft catering, we work with a named team and keep labels free of names, using seat numbers only.
Dietary requests at Bam are a matter of where allergens hide in the local kitchen: walnuts and pistachios sit in many sauces and sweets, and sesame is common on flatbread. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are prepared on a separate board and sealed in their own box, labelled by seat number, so nobody opens a guest tray by mistake.
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.
The cockpit eats differently from the cabin, so we pack pilot meals and flight crew meals as separate crew meal boxes. Crew catering for Bam is on request and invoiced like any line; cockpit meals are built to be eaten with one hand, and different meals for pilots are prepared on request.
Your handling agent controls airside access at OIKM, so FBO catering is delivered through them. Handling agent catering and ground handling catering are coordinated for the general aviation terminal, with catering delivery to the FBO on your slot.
A light jet or a larger cabin parked on the apron at Bam changes how the order goes aboard. A light or midsize jet takes the order by hand through the door; a larger cabin may need a high loader, and that is arranged through your handling agent. Galley catering is packed to the aircraft's galley, with airside catering delivery and aircraft provisioning planned around the apron available on the day. Tell us the type and we plan the carts accordingly.
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.
Bam Airport is a small airfield in Kerman Province, used mainly for visits to the Arg-e Bam citadel. Airport catering here is short and local, general aviation traffic is light, and FBO services and ground handling services are modest.
Bam is a small business aviation hub where heritage tourism and regional business meet. We plan inflight catering, in-flight catering, aviation catering, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals here around a short stay and a small cabin.
Customs in Iran look closely at animal products and imported food. For an order at Bam, we keep the packing list short and give it to your handling agent before loading.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at BXR: several individual meal preferences, alongside a request for roasted chicken and seasonal vegetables for 11 passengers. I appreciated the emphasis on cabin service sequence throughout the charter flight catering arrangements. Our request to The Galley Girls focused on the salads, with enough detail to distinguish passenger portions from additional provisions. The quantities of starters matched our service plan, leaving us comfortable with the order before the final briefing.”
“Despite a small galley worktop, we wanted the 9 guests at Bam Airport to enjoy a mezze selection with flatbreads without a complicated cabin service. The main courses supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The sauces were also listed clearly, which made it easier to pass instructions between crew members during preparation. The catering handover stood out more than any sales pitch about private jet food.”
“It was the packing plan I cared about at OIKM, with 8 servings of a charcuterie board and fresh bread and two separate meal services to consider. We changed the quantities of side dishes, and The Galley Girls reflected the request in the final packing list. The salads remained as originally requested, which was reassuring when we checked the latest version with operations. I appreciated the emphasis on storage requirements throughout the private jet meals arrangements.”
Rather than a rate card, you get a quote built on your order. A Bam delegation might want local dates and kebab for the cabin and plain boxed meals for the escort; each gets its own price.
The lead time is simple here: no customs-heavy ingredients, bread and rice from the local kitchen. If the count moves, tell us and we repack. Last-minute orders are handled, and seat labels are reprinted to match.
Two meals on a long leg mean two sets of labels, two temperature groups, and one declaration. We prepare the paperwork with the order so the loading at OIKM is uneventful.
An empty cabin means no guest service, so there is no reason to carry outside food through customs. Order crew boxes with us and keep the galley clean.
Charter contracts typically cover the aircraft and crew, not the food. With us, catering is a line of its own, and your handling agent is the contact for airside access at OIKM.
Tail, pax and diets — a flight attendant takes it from there, day or night.
