Catering to your aircraft in Hesa.
A high-altitude field with a small apron: that is Hesa Airport. Your crew needs a menu that finishes in the oven, travels in the drawer and matches the seat plan, and we pack it that way.
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.
Hesa sits in the Isfahan Province highlands, where the cuisine leans on saffron, dried fruit, herbs and slow braising. A private jet menu for OIFE can offer lamb with barberry rice, chicken in saffron and pomegranate, or an herb platter with bread and white cheese. These local specialities are chosen because they hold on a tray and finish well in an aircraft oven. Private jet food from this province suits a cool, dry climate.
For crews flying into Hesa, the inflight menu is easiest when it follows the province. Isfahan Province cooking gives you a long list of dishes that travel: kebab portions packed with grilled tomato, rice with saffron crust, yoghurt and cucumber sides, fresh herbs and flatbread. Private jet platters, gourmet inflight meals and private jet snacks can all be drawn from local specialities, and the sauce always comes apart from the rice.
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.
Hesa Airport sits on a high plateau at 5,256 ft in Isfahan Province, and that altitude is the first thing a galley feels: dry air, cool nights, thin margins on anything that proves in the oven. Private jet catering at OIFE is planned around that, with Persian dishes packed for the aircraft you actually fly. Inflight catering for business aviation comes out of the drawer ready to re-plate, and in-flight catering for the cabin crew is written on the same order. We build aviation catering menus around Isfahan Province produce, from saffron rice to dried-fruit sides. Business aviation catering, executive jet catering and diplomatic flight catering all start the same way: tail number, slot, headcount and the dietary cards, with cabin crew meals ordered alongside.
A corporate crew flying into Hesa wants simplicity: one hot service, one cold box and clear labels. Our private jet chef writes a bespoke menu around Isfahan Province produce, and business jet catering, corporate jet catering and VIP flight catering follow the same sheet. Charter flight catering and luxury inflight catering are packed to the aircraft's galley, not to a standard tray.
Protocol clears the menu for government flight catering at Hesa before anything is cooked. Head of state flight catering uses a named team and discreet handover at the aircraft. VIP aviation catering for a delegation follows the same chain, and state visit aircraft catering is traceable from kitchen to cabin.
Dietary requests at Hesa follow a procedure suited to Persian cooking, where rice dishes, stews and sweets can hide nuts, dairy and wheat. Kosher, halal, vegan, gluten free and allergen free special meals are prepared on separate boards and sealed in their own boxes, and kids meals are packed with the same care. Halal is the local default, so it is simple here; kosher and strict allergen meals are planned with the order.
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.
On a crew rotation through OIFE, we offer crew meals as a separate line on request, invoiced as usual. Flight crew meals, pilot meals and crew catering are labelled CREW. Cockpit meals are packed in crew meal boxes, with different meals for pilots so the captain and first officer never share a dish. Cabin crew meals travel in their own box, away from the guest trays.
Your handling agent at Hesa opens the gate and we bring the order to the aircraft. FBO catering is booked against your slot, catering delivery to the FBO goes through the general aviation terminal, and ground handling catering is confirmed with the agent. Handling agent catering ends with a signature at the stairs.
On the Hesa apron, the aircraft type settles how the order is loaded. A business jet takes the order through its own door and stairs, while a larger aircraft may need a high loader at the cabin door. Galley catering is sized to the aircraft's ovens and drawers, and airside catering delivery is arranged with your handling agent. Aircraft provisioning for a wide-body means cases rather than boxes, so tell us the type and the galley layout when you 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.
Hesa Airport serves Isfahan Province from a high plateau at 5,256 ft. The field is better known for aircraft manufacturing than for traffic, which keeps the apron quiet and the handling simple for visiting business aircraft.
Airport catering at Hesa follows the aircraft: inflight catering for a private jet, in-flight catering for the crew, and aviation catering built around the galley. General aviation here is light, so FBO services and ground handling services are straightforward; business aviation catering, executive jet catering and diplomatic flight catering are cleared before the slot, and cabin crew meals ship alongside the guest order. For a business aviation hub of this size, the planning is simple.
Iran controls imported food at customs, so catering prepared locally and delivered airside is the practical choice. Your handling agent can confirm what may be carried on board; we recommend sending dietary details with the order.
Average rating from the cabin crew and pilots we cater for.
“With a tight boarding window to consider at Hesa Airport, we needed a practical way to serve fresh fruit and breakfast pastries to 12 passengers. I want a private jet chef to understand portion planning, and this order gave us a useful starting point. After a final adjustment to the side dishes, The Galley Girls gave us one revised order summary to work from. The sauces remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Having 5 guests request beef fillet with roasted potatoes at OIFE meant planning the portions carefully while accounting for a small galley worktop. The Galley Girls suggested clearly marked packs for the starters, and that choice worked well with our storage arrangement. The sandwiches were easy to locate, leaving the crew free to focus on the remaining cabin preparation. Our brief for in flight catering was met with a sensible plan for galley preparation.”
“I wanted poached fish with steamed rice for 3 guests at IFH, packed sensibly for a cabin team dealing with a late menu amendment. The Galley Girls understood why we wanted the sauces readily accessible instead of spread across several different boxes. That left time to check the crew provisions properly before the passengers were ready for the next part of the service. For inflight catering services, that attention to cabin service sequence made the order noticeably easier to manage.”
A long ground wait at a 5,256 ft field is a catering question. Pilots who will be on duty again soon want light food, and the cabin crew may want something hot. We price private jet catering per menu, list passenger dishes and crew meals separately, and agree the total before the slot.
For a special-meal request, lead time is about sourcing, not cooking. A coeliac meal or a sealed kosher box needs separate ingredients and a clean board, so we ask for these details with the order. We run 24/7 and handle last-minute orders, even when the menu is complicated.
A delegation flight raises customs questions in two directions: food coming in and food going out. At OIFE, locally prepared meals are delivered to the aircraft and handled by your handling agent. Imported food and special cargo follow Iranian import rules, which the agent can confirm.
A last-minute headcount change is where carrying your own food is least practical. At Hesa, customs rules for imported food apply and the portions may not match. We handle late changes by adding or removing boxes from the order, labelled by seat.
No, a charter does not include the food. For a long leg from Hesa with two services, we pack the first service hot and the second chilled, each in its own labelled box. Both are ordered and invoiced as catering, not as part of the charter.
Tail, pax and diets — a flight attendant takes it from there, day or night.
