Catering to your aircraft in Kashan.
Dry air, high sun and a small apron define a day at Kashan. We pack Persian dishes in a way that survives that heat and fits a light jet's galley.
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 eats with saffron, barberry, pistachio and rose water, and Kashan adds its own rose-water sweets and dried-fruit trays. A private jet menu built for Kashan Airport starts from that table. Local specialities such as saffron rice with barberry, grilled lamb koobideh and fesenjan travel well when sauce and rice are packed apart. Our inflight menu keeps Persian herbs, sour cherries and dates in play, and private jet food from this region reads well cold or oven-finished. For the cabin we assemble private jet platters of dried fruit, nuts and herbs, gourmet inflight meals with the sauce in its own pot, and private jet snacks of pistachios and sesame brittle. Isfahan Province also offers gaz nougat and sohan, both of which survive a drawer without trouble.
Around Kashan, the Isfahan Province kitchen leans on saffron, walnuts, pomegranate and rose water, and a private jet menu here should say so. The inflight menu we write for Kashan favours dishes that hold their shape in a drawer: herbed rice, kebab sliced for re-plating, aubergine kashk-e bademjan served cold. Private jet food from this region is often better a little chilled, and local specialities like dolmeh or ash reshteh suit a tight galley. Gourmet inflight meals follow the seat plan, private jet platters carry mezze and fruit, and private jet snacks cover pistachios, dried mulberries and rose-water sweets. We pack by passenger and mark every lid with the seat number.
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.
Kashan Airport sits at 3,465 ft on the edge of the central Iranian desert, and a galley that lands here needs food that tolerates dry heat. Private jet catering at OIFK is built around that: chilled plates, sealed trays and dishes that re-plate cleanly. Inflight catering for Kashan trips runs on the same logic as in-flight catering anywhere, adapted to a small GA field. Aviation catering and business aviation catering orders reach your FBO on your slot. Executive jet catering for owners visiting the rose gardens, diplomatic flight catering for official parties and cabin crew meals for the back of the aircraft are all planned from the tail and the seat plan.
Owners flying into KKS for the rose season usually want something Persian and light. Our private jet chef writes a bespoke menu for business jet catering, corporate jet catering, VIP flight catering and charter flight catering, adapted to a small galley. Luxury inflight catering is simply the same dishes, plated well.
When an official party lands at Kashan, the menu goes through the protocol office first. For an official landing at OIFK, a small named team works the government flight catering brief, from head of state flight catering to VIP aviation catering and state visit aircraft catering, and the dishes stay sealed until the aircraft.
Kashan cooking leans on nuts, dairy and sesame, so allergens hide in sauces, sweets and kashk. We keep allergen-free dishes on a separate board, in a separate box, and mark them by seat number. Halal is the default in Iran; kosher, vegan and gluten free meals are prepared on request, as are kids meals and other special meals.
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 Kashan turnaround the crew eats between legs, so crew meals come boxed. Flight crew meals and pilot meals are sealed, crew catering is invoiced as a separate line, and cockpit meals travel in their own bag. Crew meal boxes are marked, and different meals for pilots are packed separately.
We hand the order to the FBO at Kashan, where the general aviation terminal receives it. FBO catering and catering delivery to the FBO go through your handling agent, and ground handling catering is confirmed against your slot. Handling agent catering stays coordinated from the first message.
Kashan handles light and midsize business jets, and the aircraft type decides how food is loaded. For larger cabins we plan galley catering around door height and whether a high loader is available, with airside catering delivery coordinated through your handling agent. Aircraft provisioning is confirmed from the tail, the galley fit and the number of trays, so nothing arrives that the aircraft cannot stow.
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.
Kashan Airport is a small field in Isfahan Province serving general aviation and the occasional business flight. Airport catering here is about a dry turnaround and a galley with little room. The general aviation terminal receives most movements, FBO services are basic, and ground handling services are arranged through your handling agent.
Business aviation at Kashan is seasonal, peaking around the rose harvest and spring. Inflight catering and in-flight catering orders are small and personal. Aviation catering and business aviation catering mostly cover light jets, executive jet catering suits owners on a garden visit, diplomatic flight catering serves official parties, and cabin crew meals and crew meals are packed on request. Ground handling services stay modest to match, and Kashan remains a quiet business aviation hub.
Iran controls food imports closely, and customs rules apply to anything brought in by air. Locally prepared meals sidestep the question, and your handling agent, who arranges ground handling services on the apron, will tell you what may stay on board.
Average rating from the cabin crew and pilots we cater for.
“I wanted poached fish with steamed rice for 10 guests at KKS, packed sensibly for a cabin team dealing with a family lunch request. I wanted clear identification on the desserts; The Galley Girls made the packing arrangement easy to compare with the order. The salads were also listed clearly, which made it easier to pass instructions between crew members during preparation. I want a private jet chef to understand final order confirmation, and this order gave us a useful starting point.”
“On this departure from Kashan Airport, 12 passengers had chosen a cold lunch with cheese and fruit, and a small galley worktop needed to be reflected in the order. I asked The Galley Girls to review the salads quantities against the passenger brief, and the proposed portions made sense. It was useful to see the sandwiches listed separately when checking how much space the complete order would require. The order made in flight catering feel manageable because the galley preparation had been considered beforehand.”
“Several practical details needed attention at OIFK, with yoghurt pots and fresh berries requested for 6 guests and different crew meal preferences to accommodate. The Galley Girls grouped the side dishes by service, which was more useful to us than simply receiving a list of dishes. The written menu details stood out more than any sales pitch about inflight catering services. Our colleague could take over the fruit plates without asking where every component had been placed during preparation.”
A delegation arriving at KKS can ask for anything from boxed meals to a three-course Persian dinner. The final cost of private jet catering follows that choice, and we confirm it in writing before the slot.
A count that moves after ordering is something we absorb. Customs on food matter less for domestic-style trays, and we keep spare platters cold for Kashan departures.
A long leg with two meals needs enough stock for both services. Customs treat uncooked animal products strictly, so cooked, sealed dishes are the simple route at Kashan.
An empty cabin means only the crew eat, so we pack two boxed meals marked CREW. If you still prefer to bring your own, check customs first.
Charter contracts rarely cover food. At Kashan the handling agent grants access, and the catering order is raised and billed apart.
Tail, pax and diets — a flight attendant takes it from there, day or night.
