Catering to your aircraft in Gorgan.
At minus 24 feet, Gorgan is one of the few fields below sea level, and light and mid-size business jets work the Caspian side of Iran from here. We cook for that galley and hand over to the FBO.
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.
Golestan Province is Iran's green northeast: forest, tea country, Caspian shoreline and the Turkmen steppe. A private jet menu for Gorgan is built from that table. The Caspian gives us white fish and sturgeon-family cuts that are grilled or smoked; the province gives us rice, walnuts, pomegranate paste and sour citrus. We pack these as local specialities for the cabin, not as a tasting menu.
For an inflight menu out of Gorgan, the strongest private jet food is the one cooked for travel: a pomegranate and walnut stew that holds in a thermal container, grilled Caspian fish sealed in foil and sauced separately, saffron rice that reheats in a galley oven, and a herb plate that stays chilled. Private jet platters for the cabin, gourmet inflight meals for the flight deck, and private jet snacks of dried fruit, nuts and Golestan sweets for the long sector.
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.
Gorgan Airport sits at minus 24 feet, one of the few business aviation fields on the planet below sea level, on the green Caspian side of Iran. Private jet catering at OING follows that landscape: Caspian fish, pomegranate, walnut and rice from Golestan, packed for the galley you actually have. For the crew it works like inflight catering anywhere: aviation catering handed over at the FBO, business aviation catering with cabin crew meals marked by seat, executive jet catering for the guests and diplomatic flight catering when a delegation lands in Golestan.
Who flies into Gorgan? Business travellers heading to Golestan, owners visiting the Caspian coast, and charter groups. Business jet catering for these flights is a bespoke menu from a private jet chef: corporate jet catering with local rice and herbs, VIP flight catering with grilled fish, charter flight catering built for a quick turn, and luxury inflight catering that stays simple.
When an official aircraft lands at OING, discretion matters more than menu length. Government flight catering and head of state flight catering run by protocol: no names on labels, a small named team. VIP aviation catering and state visit aircraft catering stay sealed until the aircraft.
At Gorgan the allergen question starts with walnut and pomegranate, which sit in half the local sauces, and with fish from the Caspian. Special meals are cooked on their own board and sealed in their own box, marked by seat: kosher, halal, vegan, gluten free, allergen free and kids meals alike. Rice-based Persian cooking makes gluten free simple here; nut-free needs a separate sauce, and we write that on the card, not on a promise.
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.
Crew meals for Gorgan are something you ask for with the trip, and they are billed as their own line. Flight crew meals and pilot meals are packed to be eaten between tasks, cockpit meals in a form that works one-handed, and crew catering marked CREW so nobody opens a guest tray by mistake. Crew meal boxes can carry different meals for pilots, so captain and first officer do not share a dish, and cabin crew meals ride separately.
FBO catering at Gorgan is handed over at the aircraft through the FBO. Catering delivery to the FBO follows your slot; the general aviation terminal is where we coordinate with your handling agent. Ground handling catering and handling agent catering mean one contact for access and ramp.
Gorgan handles mostly light and mid-size business jets, so galley catering is usually carried aboard through the cabin door rather than loaded by a high loader. When a larger aircraft arrives, aircraft provisioning is agreed with the handling agent in advance, and airside catering delivery follows the type: door height, galley position and trolley or drawer fit decide how it is packed.
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.
GBT serves Gorgan and the Caspian hinterland. For private flights it is a general aviation stop where ground handling services are light and personal, and airport catering is built from the region's rice, fish and herbs.
Business aviation hub it is not, but OING sees executive jet catering orders for owners, officials and charter groups travelling to Golestan. Inflight catering and in-flight catering here lean local, aviation catering and business aviation catering follow your aircraft, diplomatic flight catering suits official movements, and cabin crew meals ride on request. General aviation traffic, FBO services and ground handling services keep the apron quiet, and the FBO team is the single point for crew meals and the aircraft.
Food imports into Iran are tightly controlled, and Gorgan follows national rules. The practical consequence is to order local, halal, sealed catering through your ground handling services contact and avoid declarations.
Average rating from the cabin crew and pilots we cater for.
“The 7 passenger portions of grilled salmon with a lemon dressing were the easy part; managing different crew meal preferences at GBT took more planning. The Galley Girls prepared the crew provisions for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the snack boxes ready without cluttering the galley work area during preparation. I want a private jet chef to understand storage requirements, and this order gave us a useful starting point.”
“Timing and organisation mattered at Gorgan Airport, where our order of a seafood starter and warm vegetable sides for 7 people involved a late menu amendment. The Galley Girls talked through the quantities of sauces with us before confirmation, rather than leaving us to guess the portions. Our brief for in flight catering was met with a sensible plan for galley preparation. There was enough information about the main courses to brief the crew without making assumptions about what had been ordered.”
“Working around two separate meal services at OING, I asked for a mezze selection with flatbreads in portions appropriate for our 9 passengers. For inflight catering services, that attention to written menu details made the order noticeably easier to manage. Our handling contact received the order details from The Galley Girls, including how the sandwiches had been grouped. The cabin team could match the canapés to the request before moving on to the remaining departure tasks.”
The return leg is where the quote moves most. A guest who eats grilled Caspian fish going in may want something cold coming back, and each is priced as written. Private jet catering at Gorgan is therefore quoted per sector, with the menu in front of you.
Caspian weather can move a departure, and lead time here is about keeping the order flexible. Last-minute orders are handled, and if the slot slides we adjust the handover to your handling agent rather than cancel the food.
Customs and the galley are one conversation here. Iranian rules govern what comes in from abroad, while the aircraft type tells us how many containers fit, whether there is an oven, and how to label each pack.
Yes in principle, but check Iranian customs before you load. Alcohol and pork are not permitted, and fresh produce can be held. Our catering for Gorgan sidesteps this by cooking in Iran and delivering plane-side.
Catering is a separate order from the charter at OING. Add Golestan honey cake or dried mulberries if you want something local for the cabin, and we will quote them as their own lines.
Tail, pax and diets — a flight attendant takes it from there, day or night.
