Catering to your aircraft in Ilam.
OICI is a mountain strip where the weather decides the slot. We cook for the galley on your tail and keep the order simple to change.
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.
Ilam sits in Iiam Province, a mountain and oak-forest region on Iran's western edge, and the local specialities travel well in a galley. A private jet menu built here starts with what keeps: sheep's-milk cheese, wild herb pastes, walnut and pomegranate sauces, flatbread baked the same day.
Local specialities such as dizi stew, kebab on skewers and herb rice make good private jet food when packed correctly: rice and meat in separate dishes, sauce apart, flatbread wrapped in cloth. An inflight menu from Ilam leans on this kind of cooking because it re-plates cleanly.
Private jet platters from Ilam: grilled lamb with sumac, fresh herbs and radish, walnut and cheese plates, dates and dried fruit. Gourmet inflight meals follow the Zagros kitchen, and private jet snacks are nuts, pistachios, dried mulberries and fruit leather. {Region} fruit in season goes onto the platters too.
Iiam Province produces pomegranate, walnuts and honey, and our private jet menu for Ilam uses them as the finishing touch. Local specialities stay honest: no foams, no fragile garnish, only what lands intact on a ramp at altitude.
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.
A Zagros-ridge airfield with one terminal and a quiet apron: that is Ilam (OICI / IIL), where Iran's western border country meets Asia's older trade routes. Private jet catering here follows the rotation, not the menu card. We plan inflight catering and in-flight catering around the seat plan, aviation catering around the customs file, and business aviation catering around the crew's duty day. Executive jet catering, diplomatic flight catering and cabin crew meals are all written for the galley on your tail.
At OICI, business jet catering means a small cabin and a cold ramp. Corporate jet catering is packed to survive it, charter flight catering is ordered separately from the aircraft, VIP flight catering is sealed by seat, and our private jet chef builds a bespoke menu for luxury inflight catering.
For a delegation into OICI, government flight catering starts with a menu reviewed by the protocol office. Head of state flight catering is traceable and sealed; VIP aviation catering is kept private; state visit aircraft catering follows the aircraft's galley.
Halal is the default across Iran, so halal needs no special request at Ilam; kosher is the item that takes planning. Special meals are written on the order and sealed per seat. In Zagros cooking, allergens hide in walnut sauces, sesame in flatbread and dairy in the rice, so we run allergen free, vegan, gluten free and kids meals as a procedure with separate boards and boxes. Your seat plan decides the labels.
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 short Ilam turnaround, crew meals are boxed, labelled and handed over at the aircraft. Flight crew meals and pilot meals are different dishes when needed, crew catering is on request and invoiced, cockpit meals are one-hand food, crew meal boxes stay apart from guest trays, and different meals for pilots are packed apart.
At OICI, FBO catering is handed over where the aircraft stops. We coordinate catering delivery to the FBO with your handling agent, confirm access at the general aviation terminal, and keep ground handling catering and handling agent catering in one plan.
At Ilam the aircraft type decides the loading: a light jet is served from a cart to the door, a larger cabin may need a high loader or steps, and the galley decides what we pack. Galley catering at OICI is checked against the oven and chiller on board. Airside catering delivery goes through the FBO and your handling agent, and aircraft provisioning is confirmed against the slot before anything is cooked.
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.
OICI serves Ilam and the surrounding Zagros foothills, a modest field with a small terminal. Airport catering is arranged around general aviation traffic, with FBO services and ground handling services coordinated through your agent.
Ilam is a small business aviation hub; traffic is mostly delegations, pilgrims and regional charters. Inflight catering, in-flight catering and aviation catering are kept simple, business aviation catering and executive jet catering are ordered by trip, diplomatic flight catering is sealed, and cabin crew meals are on request.
Iranian customs restrict many imported foods, so catering at Ilam is prepared locally and itemised for inspection. Check with your handling agent before carrying food in. Halal is the norm; kosher needs planning.
Average rating from the cabin crew and pilots we cater for.
“Choosing a breakfast basket with individual preserves for 4 people at OICI was straightforward; the challenge was making it work with a tight boarding window. The Galley Girls confirmed the handover contact and identified the desserts, making the catering delivery easier for our team to track. The breakfast portions went straight to the right colleague instead of circulating between several people during the turnaround. I would discuss private jet catering services with them again, especially when meal organisation needs careful coordination.”
“Nothing about the 9 guest order at IIL called for excess complexity: just a light pasta dish with grilled vegetables and sensible planning for several individual meal preferences. The Galley Girls kept the main courses separate from the finishing elements, which gave us control over the final presentation. I want a private jet catering company to understand galley preparation, and this order gave us a useful starting point. We could finish the crew provisions as each guest was ready, rather than laying everything out at once.”
“Menu approval at Ilam Airport covered avocado toast components and breakfast fruit for 8 guests, leaving us to organise the service around different crew meal preferences. When comparing private jet catering companies, I would look closely at portion planning after this experience. I wanted clear identification on the crew provisions; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the side dishes identifiable helped the colleague taking over service understand the order without another long explanation.”
Ask what the aircraft does after landing. A turnaround at OICI needs one service; a wait of several hours needs crew meals and a second round. Private jet catering cost follows that, and we quote it once the plan is clear.
What makes ordering simple here is one clear line per passenger: seat number, diet, allergen. With that, a special meal for OICI is straightforward, and late changes are handled.
Iranian customs treat food on international arrivals under their own rules, and a delegation flight adds protocol. Customs paperwork is confirmed with your handling agent; we deliver sealed, labelled meals after the file is cleared.
Bringing food into Iran can go through customs inspection, and a late change in passengers means you would need to re-pack. Order locally for OICI and tell us the new number; last-minute changes are handled.
Charter and catering are two orders. If the leg from OICI has two services, we label them 'first' and 'second' and pack the second so it holds in the drawer. The invoice is separate.
Tail, pax and diets — a flight attendant takes it from there, day or night.
