Catering to your aircraft in Gachsaran.
Gachsaran Airport serves a province of oil fields and mountain villages, and corporate and diplomatic aircraft are the traffic that matters. We pack trays for your oven and your crew, ready for the apron at OIAH.
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.
Kohgiluyeh and Boyer-Ahmad Province gives a private jet menu its local character: lamb, rice, herbs, yoghurt and flatbread from the Zagros foothills around Gachsaran. We build an inflight menu and private jet food list from these local specialities, with private jet platters for the cabin, gourmet inflight meals for the main service and private jet snacks for the leg home.
A table from Gachsaran leans on rice cooked slowly, stewed meat, grilled kebab, fresh herbs and sour pickles. Each local speciality is packed to travel: sauces apart, rice kept dry, breads wrapped. Private jet platters, gourmet inflight meals and private jet snacks are all written around Kohgiluyeh and Boyer-Ahmad Province, so the private jet menu reads as a place and not a template.
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.
Few crews plan a stop at Gachsaran Airport (OIAH / GCH) without a clear idea of what the galley can take. Private jet catering for this field is cooked, labelled and handed over through the FBO or your handling agent. Business aviation catering, inflight catering and in-flight catering sit alongside executive jet catering, diplomatic flight catering, aviation catering and cabin crew meals, all on one order.
Business jet catering at Gachsaran starts from who is flying and what the galley can take. Corporate jet catering for oil-sector teams tends to be practical and halal; VIP flight catering and charter flight catering add a private jet chef and a bespoke menu. Luxury inflight catering here means Persian dishes well plated, not extra courses.
For a head of state flight catering order at OIAH, the protocol office decides the menu, not the kitchen. Government flight catering and VIP aviation catering mean named staff and sealed trays, and state visit aircraft catering is delivered with discretion to the aircraft.
Halal is the default across Iranian cooking, so the work at Gachsaran is in the details: kosher cannot rely on local suppliers, and vegan, gluten free and allergen free meals depend on which stews carry nuts, flour thickeners or dairy. Special meals and kids meals are marked by seat and restriction, packed apart from the main trays, and checked against the Gachsaran kitchen's allergen sheet.
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.
A crew on a Gachsaran rotation wants food that survives a long turn on the apron. Crew meals and flight crew meals are ordered on request and billed on their own line; pilot meals and cockpit meals come in separate boxes. Crew catering uses labelled crew meal boxes, and different meals for pilots can be written in when needed, with cabin crew meals in the same order.
At OIAH, FBO catering is handed to your handling agent at the general aviation terminal and walked to the aircraft. Catering delivery to the FBO, ground handling catering and handling agent catering follow the access rules of the apron, which we confirm with you before loading.
At Gachsaran the aircraft type decides how the trolleys go on board: a light jet takes carry-on trays through the door, a larger cabin may need a high loader and airside catering delivery coordinated with the handling agent. Galley catering for OIAH is sized to the actual galley, and aircraft provisioning covers ice, linen, glassware and drinks on the same order.
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.
Gachsaran sits at 2,414 ft in oil country, a small airfield where general aviation comes through for business rather than leisure. Airport catering, FBO services and ground handling services are provided through the handling agent, and Gachsaran works as a business aviation hub for the province.
The trade at OIAH is oil-sector executives and visiting officials. Aviation catering and business aviation catering are planned trip by trip, inflight catering and in-flight catering use local ingredients, executive jet catering and diplomatic flight catering are on request, and cabin crew meals ride on the same order.
Iran restricts food imports, and alcohol and pork are not allowed. Customs at Gachsaran is handled by your handling agent, and catering sourced locally avoids declaring food that is not allowed in. We list every tray so inspection at OIAH is clear.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at Gachsaran Airport: mini sandwiches and individual desserts for 5 guests, organised with a revised passenger count in mind. The Galley Girls talked through the quantities of sauces with us before confirmation, rather than leaving us to guess the portions. It was useful to see the starters listed separately when checking how much space the complete order would require. For our team, the strongest part of their airline catering was how they handled final order confirmation.”
“Nothing about the 5 guest order at OIAH called for excess complexity: just a breakfast basket with individual preserves and sensible planning for a changing departure schedule. I gave The Galley Girls our storage brief and asked for the crew provisions to arrive in sealed meal containers. The meal organisation stood out more than any sales pitch about crew meals. Separating the sauces from the first service items helped us avoid opening boxes we did not yet need.”
“A request for a breakfast basket with individual preserves, 6 passengers, and several individual meal preferences: that was our brief for the departure at GCH. The final order confirmation stood out more than any sales pitch about FBO catering. The Galley Girls gave us an update on the salads before the handover, which helped us organise the cabin checks. The cabin team could match the sandwiches to the request before moving on to the remaining departure tasks.”
A return order from OIAH is priced like the outbound one: ingredients, packing and handover. A chilled mezze for six comes out well under a hot lamb service for the same cabin. Ask for both legs and compare line by line.
Crews flying into Gachsaran tend to wait for a clear day on the plateau. We hold the order against that window and move it when the departure moves. Last-minute orders are handled.
Customs checks follow the cabin: a large-cabin aircraft with a full galley carries more, a small jet takes sealed carry-on trays only. We label every box for the handling agent so inspection at Gachsaran is straightforward.
Carrying your own food into OIAH is possible only for sealed, non-restricted items, and customs has the final word. Local catering is the simpler way to stay inside Iran's rules.
The charter contract does not cover food. Walnut and pomegranate dishes for Gachsaran are a separate order, quoted per menu and per guest.
Tail, pax and diets — a flight attendant takes it from there, day or night.
