Catering to your aircraft in Dezful.
At 474 ft in the Khuzestan lowlands, Dezful asks for food that stays calm in a drawer. Former VIP flight attendants pack it, and you re-plate it.
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 is rice, stew and river fish country, and the private jet menu for Dezful starts there. A private jet menu built on local specialities travels well: chelow kebab, ghormeh sabzi and fesenjan are made for a slow re-plate, and the inflight menu keeps the rice apart from the sauce. Private jet food from this region leans on dates, saffron, pomegranate and fresh herbs, so the galley gets bright colour without fuss. We pack each of these local specialities to be served in Khuzestan style on the aircraft.
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.
Dezful Airport sits at 474 ft in the Khuzestan plain, where summer heat decides what survives in a galley drawer. Private jet catering here leans on rice, grilled meats and herbs that hold up. Inflight catering and aviation catering for business aviation catering crews are packed to the aircraft you fly, and executive jet catering menus can be adapted for diplomatic flight catering or simple cabin crew meals.
A corporate flight into Dezful usually carries a small party and a tight cabin, so business jet catering here is cut to the galley: a Persian plate, rice apart, a cold starter. Corporate jet catering and VIP flight catering follow the same logic, and charter flight catering for a longer stay adds breakfast. Our private jet chef writes a bespoke menu around the aircraft, and luxury inflight catering is simply this done with care.
Official flights into Dezful ask for quiet. Government flight catering is planned with the protocol side first, head of state flight catering follows the delegation's brief, and VIP aviation catering keeps a short list of hands. State visit aircraft catering is traceable from kitchen to galley.
In Khuzestan the hidden allergens sit in walnut sauces, sesame and nut toppings, so special meals here start with the kitchen, not the label. Kosher, halal, vegan, gluten free and allergen free meals are boxed on their own board, and kids meals for a child on the manifest are plain rice and grilled chicken, 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.
At Dezful, crew meals are a request you add to the flight order, and they appear on the same invoice as everything else. Flight crew meals are packed for the people who fly: pilot meals that can be eaten with one hand, and crew catering labelled CREW on the lid. Cockpit meals are boxed apart from the guest trays, crew meal boxes hold rice and grilled chicken, and different meals for pilots are available when policy asks. Cabin crew meals follow the same line.
On the Dezful apron the food passes through the FBO or the handling agent. FBO catering is booked against your slot; catering delivery to the FBO is confirmed with the handling agent, who knows which gate opens for the general aviation terminal. Ground handling catering and handling agent catering keep the airside side tidy.
Galley catering for the larger aircraft at Dezful depends on the door and the high loader available on the apron. For a wide-body or a long-range jet, airside catering delivery is arranged through your handling agent, and aircraft provisioning follows the galley layout of the type, trolleys and drawers included.
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.
OIAD is the airport of Dezful, set in the flat, warm lands of Khuzestan. It handles regional traffic and the occasional business flight, with a terminal sized accordingly. Airport catering here is a matter of local sourcing and a quiet hand-over.
Airport catering at Dezful is business aviation catering at its plainest: general aviation traffic, FBO services and ground handling services working from a small apron. Inflight catering and in-flight catering for a business aviation hub of this size mean short menus. Aviation catering, executive jet catering and diplomatic flight catering all follow the same discipline, and cabin crew meals ride along.
Customs in Iran are strict on imported food and on alcohol, which shapes every order at OIAD. We keep to local ingredients where possible and warn you about anything that would need paperwork.
Average rating from the cabin crew and pilots we cater for.
“The 8 passenger portions of a seafood starter and warm vegetable sides were the easy part; managing a tight boarding window at DEF took more planning. Our request to The Galley Girls focused on the sauces, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the canapés listed separately when checking how much space the complete order would require. This experience of private jet menu gave us a useful reference for managing meal organisation on another departure.”
“Clear quantities were essential at Dezful Airport: we had 4 passengers expecting a light pasta dish with grilled vegetables and were working around limited fridge space. We discussed the dimensions before confirming; The Galley Girls grouped the breakfast portions into separate meal boxes that were easy to handle. Separating the sauces from the first service items helped us avoid opening boxes we did not yet need. I want a private jet chef to understand catering handover, and this order gave us a useful starting point.”
“Menu approval at OIAD covered grilled salmon with a lemon dressing for 7 guests, leaving us to organise the service around a revised passenger count. After a final adjustment to the salads, The Galley Girls gave us one revised order summary to work from. I appreciated the emphasis on written menu details throughout the in flight catering arrangements. We checked the canapés against the same summary, keeping the cabin team and the handling contact aligned.”
The cost of private jet catering from OIAD depends on what the galley can hold. Give us the aircraft and we price the menu: a herb plate and dates for two, or a full Persian service for twelve, each its own line.
Lead time for Dezful catering depends on whether the menu stays local. Dates, saffron, lamb and river fish are sourced in Iran, so a last-minute request is handled; foreign specialities need customs clearance and more thought.
On customs, one local product can carry the menu: dates from Khuzestan or saffron rice. Items brought in from abroad meet the country's rules on food import, and we advise before anything is cooked.
Yes, though the slot matters. On a quick turnaround at Dezful there is no room to check bags of food, and customs may look at them. A local order packed for the galley is simpler.
Catering is not part of a charter. At OIAD it is a separate order, invoiced on its own; with duty time counting down while the crew waits, a boxed meal pays off.
Tail, pax and diets — a flight attendant takes it from there, day or night.
