Catering to your aircraft in Isfahan.
Isfahan sits high on the Iranian plateau, and OIFM runs dry, hot summers and sharp winter mornings. We cook and pack Persian dishes for the galley you actually have, and hand them over at the FBO or to your handling agent. If the trip changes late, tell us and we rework the order.
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.
Isfahan Province is the country's craft capital, and its table is just as particular. A private jet menu built here starts with saffron rice and barberry, then moves to the grilled meats and slow stews that Isfahanis cook at home. Local specialities such as beryani, sohan and gaz are what guests ask about on the apron.
Beryani is the dish to plan around: a spiced minced-meat patty served on flatbread, best passed through the galley oven and plated at the last minute. Fesenjan, a walnut and pomegranate stew, travels well in a sealed container and keeps its colour. Gaz and sohan, the nougat and saffron brittle of Isfahan, make the best private jet snacks and gifts for guests.
We pack private jet food for Isfahan the way the aircraft allows: rice in its own tray, stew sauce apart, bread wrapped, herbs fresh and uncut until service. Our inflight menu for Isfahan names each local speciality and says how it should be heated, held or served cold, so the crew does not have to guess at 41,000 ft.
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 cabin that leaves Isfahan at 5,059 ft is rarely the first thing you plan around; the saffron rice for row two is. Private jet catering at Isfahan Shahid Beheshti means Persian plates built for a small oven and a short counter. Inflight catering and in-flight catering here lean on rice, grilled meat and stews that hold their shape. Aviation catering for IFN also covers business aviation catering for delegations, executive jet catering for owners and diplomatic flight catering for official parties. Cabin crew meals are ordered with the trip, on request.
Business jet catering at Isfahan usually starts with who is flying: a trade group, a pilgrimage party or a family on a cultural tour. Corporate jet catering is written around the galley, and VIP flight catering follows the guest list. Charter flight catering and luxury inflight catering use the local table, with a private jet chef writing a bespoke menu around saffron, herbs and grilled meat.
When an official party lands at IFN, the menu is cleared first and cooked second. Our government flight catering is built around traceability and a named team, and head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule: nothing is changed without protocol agreeing.
Isfahan's kitchen hides allergens in plain sight: ground walnuts in fesenjan, pistachio and almond in gaz and sweets, sesame on flatbread, dairy in many herb dishes. We label kosher, halal, vegan, gluten free, allergen free, special meals and kids meals by seat number, pack them in separate boxes, and keep them away from the guest trays so nothing is opened by mistake.
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.
Pilot meals at OIFM are written for the cockpit, not the cabin: rice and grilled chicken in one container, a salad in another, fruit apart. Flight crew meals, crew catering and cockpit meals are ordered with the trip, on request and invoiced like any other line. Crew meal boxes carry a CREW label, and different meals for pilots are supplied when your operator's policy asks for them.
FBO catering at Isfahan is handed over where you park. Catering delivery to the FBO is arranged with your handling agent, and the general aviation terminal at OIFM tells us which door and which slot. Ground handling catering and handling agent catering follow the same plan, set before the aircraft arrives.
At Isfahan the aircraft type decides the delivery. A light jet takes a trolley carried up the steps; a larger cabin may need a high loader at the door. Galley catering is packed to the aircraft's oven and drawers, and airside catering delivery is agreed with the handling agent before the slot. Aircraft provisioning at OIFM is simple once we know the tail and the galley layout.
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.
Isfahan Shahid Beheshti International is a regional airport for the central Iranian plateau, with an elevation of 5,059 ft, and it handles general aviation and business aircraft alongside scheduled traffic. Airport catering here serves cultural visitors, pilgrims and trade delegations. FBO services and ground handling services are arranged through your handling agent.
Isfahan is a business aviation hub for culture and craft more than for industry. Inflight catering, in-flight catering and aviation catering are tuned to short visits; business aviation catering and executive jet catering suit private owners. Diplomatic flight catering covers official guests, and cabin crew meals are a separate line, on request.
Iran restricts the import of many food items, and customs inspects provisions arriving on aircraft. Buying catering locally avoids most of the questions. Pork and alcohol are not supplied, and halal is the default. Tell us the tail and the slot and we confirm what can be handed over at the FBO.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at IFN, the next request was vegetable tartlets and a dessert selection for 12 guests, with an evening cabin service to work around. I would discuss private aviation catering with them again, especially when galley preparation needs careful coordination. I wanted clear identification on the sauces; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the canapés identifiable helped the colleague taking over service understand the order without another long explanation.”
“One detail shaped our order at Isfahan Shahid Beheshti International Airport: limited fridge space, alongside a request for prawn salad and small fruit plates for 8 passengers. For our team, the strongest part of their business jet catering was how they handled portion planning. Instead of asking us to improvise, The Galley Girls explained how the starters could be arranged during service. Keeping the side dishes aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“On this departure from OIFM, 9 passengers had chosen poached fish with steamed rice, and different crew meal preferences needed to be reflected in the order. I asked The Galley Girls to review the snack boxes quantities against the passenger brief, and the proposed portions made sense. The quantities of breakfast portions matched our service plan, leaving us comfortable with the order before the final briefing. For our team, the strongest part of their business aviation catering was how they handled galley preparation.”
Cost at IFN depends on what goes on the menu. Saffron rice with barberry is straightforward; a lamb shank or a saffron-heavy stew raises the line. Tell us the headcount and the dishes and we send an itemised quote.
It follows your departure slot and how tight the turnaround on the apron is. A slot with room allows fresh grilling and a full galley set; a tight one works best with dishes packed ready to heat. Last-minute orders are handled.
When crew duty time is running long, a wait at customs hurts. We pack crew meals that survive it, and sourcing locally at Isfahan means fewer food import questions on arrival.
If a guest needs a halal, kosher, vegan or allergen free plate, order it locally. Food carried in can be questioned at customs, and a special meal is safer when it is cooked and labelled for that seat.
No. The charter covers the aircraft; food is ordered separately and invoiced on its own. For a delegation landing at OIFM, protocol approves the menu first and we then pack it for the galley.
Tail, pax and diets — a flight attendant takes it from there, day or night.
