Catering to your aircraft in Fasa.
On the Fars plateau, Fasa sees business aviation that plans around heat in the day and cold at night. We are former VIP flight attendants and we cook and pack for the galley you actually have at OISF.
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.
Fars Province is the old heartland of Persian cooking, and Fasa sits in the middle of it. A private jet menu for Fasa starts from what the plateau grows: saffron, pomegranate, dates, bitter orange, walnuts, fresh herbs and long-grain rice. We plan the inflight menu around the galley you have, so what leaves the kitchen is either ready to serve cold or finished in the oven by you. Private jet food from here carries a sense of place without needing a chef on board.
For private jet platters we lean on mezze: herb and walnut dips, yoghurt with cucumber, marinated olives, dates and pistachios, flatbread kept dry. Gourmet inflight meals follow the Fars tradition of rice and slow stews, with the stew in one container and the rice in another. Private jet snacks are simple: dried fruit, nuts, pomegranate seeds sealed in a cup. These are the local specialities of {Region}, packed so they survive the apron and the drawer and can be served by one person in a small galley.
Fasa is also a town of citrus and gardens, so fruit is never an afterthought. Orange, sour cherry and fig turn up on cold plates and in desserts. If your passengers want something lighter than a stew, we build a cold lunch from local ingredients with the dressing in its own pot. Whatever the order, it is labelled for the galley and handed to the FBO or handling agent for 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.
At 4,261 feet in the Fars plateau, Fasa Airport (OISF / FAZ) sees business aviation that works around the heat of the day and the cold of a desert night, and that shapes what a galley can hold. Private jet catering here is built around that: dishes that survive a warm apron, rice that re-plates cleanly, dates and citrus that need no cooking. We are former VIP flight attendants, so we write the order the way you will serve it. Inflight catering for Fasa follows your type and your galley, and in-flight catering for a short hop looks different from a long leg out. Aviation catering at OISF is handed over by the FBO or your handling agent. Business aviation catering for a delegation is cleared in advance; executive jet catering for a small party is often one tray per seat. Diplomatic flight catering has its own protocol, and cabin crew meals are a separate order.
For a corporate party arriving at FAZ, we start from the aircraft, not the dish list. Business jet catering is built for your galley; corporate jet catering and charter flight catering are quoted per menu. A private jet chef drafts a bespoke menu around saffron, dates and herbs, and VIP flight catering or luxury inflight catering is simply that menu, labelled by seat.
Government flight catering at Fasa starts with protocol, not the plate. For head of state flight catering and VIP aviation catering we clear the menu with your office first, name the team and keep a trail for each dish. State visit aircraft catering is discreet and traceable, packed to be opened only by the crew you name.
Dietary needs in Fasa are handled as a procedure built on the local kitchen. Kosher, halal, vegan, gluten free, allergen free and kids meals are all special meals we plan around what is actually in the dishes: nuts in sweets and stews, wheat in flatbread, dairy in the yoghurt. Halal is natural to the region's cooking; kosher is sealed and handed over as it left the kitchen. Tell us the seat and the restriction and we mark the 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.
For the people flying, we pack crew meals separately: flight crew meals and pilot meals in sealed boxes, labelled CREW, with a rice or grilled-chicken base from the Fars kitchen. Crew catering is a line on the same invoice, on request. Cockpit meals are easy to eat in a seat, crew meal boxes close flat, and different meals for pilots are available so captain and first officer never share a dish.
FBO catering at Fasa ends at the aircraft. Catering delivery to the FBO is arranged with your handling agent, who opens the apron; if you use the general aviation terminal, we name it on the order. Ground handling catering and handling agent catering are the same job: a clear handover on your slot, without names to chase.
On the Fasa apron, the type of aircraft sets the way galley catering goes aboard. A light jet takes trays through the main door, while a larger cabin may need airside catering delivery with a high loader, which your handling agent arranges. We pack for the galley you have, with aircraft provisioning labelled by seat and course, so the crew knows which box is which at the door and can re-plate without opening every one. Tell us the type and we plan the loading around its door and its oven.
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.
OISF is a modest airport on the Fars plateau, mostly used by regional and charter traffic. Airport catering here is straightforward: one apron, one handover, one handling agent. General aviation arrivals ask for FBO services and ground handling services in advance.
Fasa is not a business aviation hub in the sense of a major airport, but it sees executive and charter movements tied to Fars Province. Inflight catering, in-flight catering and aviation catering all work the same way here. Business aviation catering and executive jet catering for a small party, diplomatic flight catering for official visits and cabin crew meals are ordered per flight.
Iran controls food imports tightly, so declare what is on board and keep it sealed. Meat, dairy, eggs and fresh produce are the items most often checked. Food prepared locally and handed over at the aircraft is usually simpler than food brought in; your handling agent presents the list to customs.
Average rating from the cabin crew and pilots we cater for.
“With a short ground stop to consider at OISF, we needed a practical way to serve a cheese board and savoury canapés to 11 passengers. I needed the sandwiches checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The salads remained as originally requested, which was reassuring when we checked the latest version with operations. I want an aviation catering company to understand crew briefing, and this order gave us a useful starting point.”
“Breakfast was already sorted; at FAZ, the next request was a mezze selection with flatbreads for 12 guests, with an evening cabin service to work around. The Galley Girls labelled the main courses in line with our brief, so the cabin team could identify the relevant portions quickly. The crew provisions were also listed clearly, which made it easier to pass instructions between crew members during preparation. When comparing aviation catering companies, I would look closely at meal organisation after this experience.”
“Choosing a light pasta dish with grilled vegetables for 5 people at Fasa Airport was straightforward; the challenge was making it work with several individual meal preferences. The Galley Girls gave us an update on the starters before the handover, which helped us organise the cabin checks. The order made flight catering feel manageable because the meal organisation had been considered beforehand. We could account for the crew provisions before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
For a government flight, the cost comes down to how many people dine, how many courses, and whether the protocol office asks for traceability on every dish. A saffron rice and kebab service for twenty costs differently from a cold mezze for six. We quote private jet catering per menu for Fasa, agreed before the slot.
If two guests drop out or four join, send the new number by phone or email and we re-cut the order. Seasonal items like fresh pomegranate or citrus are easier in the right month, but the lead time never blocks a change; last-minute orders are handled.
Long legs mean more food on board, so more to declare. We pack each service in its own container and give an ingredient list to your handling agent. At Fasa, local ingredients tend to move more easily than imported ones.
Short repositioning legs rarely justify a full service. If you carry food in, expect customs to look at it. Order crew meals for Fasa, and we pack them so a pilot can eat with one hand.
Charter and catering are separate contracts. The operator or broker books the aircraft; you or your client orders the meals from us. Airside access at FAZ goes through the handling agent, and we work with them for the handover.
Tail, pax and diets — a flight attendant takes it from there, day or night.
