Catering to your aircraft in Khoy.
A high strip in West Azerbaijan, OITK sees business movements in bursts shaped by season and weather. Tell us the aircraft and the slot; we pack the meals to match and deliver to the aircraft.
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.
Khoy belongs to West Azerbaijan Province, a region of orchards, high pasture and Azeri-Turkish table traditions, and the private jet menu here leans on that. Our local specialities are chosen for how they travel, not just how they taste: apricot and dried-fruit plates, walnut and herb breads, and dairy-forward starters that sit well in a cold galley drawer.
For a private jet menu out of Khoy we draw on regional cooking and keep it practical. Private jet platters carry cheeses, olives, herbs and flatbread; gourmet inflight meals follow the mountain kitchen with slow-cooked lamb and rice; private jet snacks lean on nuts, dried apricots and sesame sweets. Every item is a local speciality packed for an aircraft galley, not a restaurant plate. Our inflight menu and private jet food for West Azerbaijan stay honest to the region.
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.
Khoy Airport (OITK / KHY) lies on a plateau at 3,981 ft in West Azerbaijan Province, where winter closes the sky early and summer opens a short season of business movements. Private jet catering here is built around that: dishes that hold through a cold apron, a galley plan agreed before wheels-up, and a handover at the aircraft. Inflight catering and in-flight catering for the cabin, aviation catering and business aviation catering for the whole movement, executive jet catering for the principal, diplomatic flight catering for official sectors, and cabin crew meals for the people working the flight.
Business jet catering at Khoy is usually small and exact: a light or midsize jet, a handful of passengers, one sector out. Corporate jet catering here favours things that hold in cold air. VIP flight catering and charter flight catering follow the same logic, while a private jet chef can write a bespoke menu around the guest list and luxury inflight catering is finished in the galley.
For official movements into OITK, protocol comes first and the kitchen second. Government flight catering and head of state flight catering are cleared before anything is cooked, VIP aviation catering uses a small named team, and state visit aircraft catering is delivered discreetly to the aircraft.
At Khoy the dietary question is mostly about hidden ingredients: walnut and sesame run through local cooking, dairy sits in many sauces. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked on their own boards, sealed apart from the main trays and marked by seat number, so the galley can tell them apart at a glance.
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.
At OITK a crew turn is short and the apron is cold, so crew meals come hot or cold in crew meal boxes, on request and billed like the rest of the order. Flight crew meals, pilot meals and cockpit meals travel apart from the guest trays, crew catering is labelled by role, and different meals for pilots are available when the operator wants them.
At a strip like OITK the handling agent is the door: FBO catering reaches the apron only through them. We coordinate catering delivery to the FBO, plan against the general aviation terminal's access, and keep ground handling catering and handling agent catering to a single plane-side handover.
The aircraft type decides how a galley order is loaded at Khoy. A light jet takes its trays and boxes by hand through the cabin door; a larger business jet or VIP airliner may need a high loader for galley catering, which your handling agent arranges. Airside catering delivery follows your agent's access rules, and aircraft provisioning is planned against the real galley, ovens and chillers on board.
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.
Khoy Airport serves the northwest of Iran from a plateau at 3,981 ft, a modest field whose business traffic is occasional but real. Airport catering here is a matter of matching the order to a small apron, a cold climate and a handling agent who knows the field.
General aviation at Khoy is seasonal: warm months bring more movements, winter brings weather windows. Business aviation catering and inflight catering follow that rhythm. Aviation catering for executive jet catering, in-flight catering for passengers, diplomatic flight catering for official trips and cabin crew meals for the crew are all planned around it. FBO services and ground handling services are coordinated through the agent, and Khoy is a modest business aviation hub.
Iran regulates food imports and carries its own customs formalities on arrival, so catering uplifted at Khoy for a flight abroad is packed sealed and labelled. Declare what is on board, expect inspection of animal products, and plan the order against both countries' rules.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at KHY: a revised passenger count, alongside a request for chicken skewers with a couscous salad for 10 passengers. I asked The Galley Girls for the sandwiches in individual containers, with garnishes supplied separately for plating on board. We could finish the snack boxes as each guest was ready, rather than laying everything out at once. I want an aviation catering company to understand meal organisation, and this order gave us a useful starting point.”
“Food presentation mattered to our 2 guests, but several individual meal preferences also had to be considered when organising yoghurt pots and fresh berries at Khoy Airport. The Galley Girls suggested clearly marked packs for the fruit plates, and that choice worked well with our storage arrangement. When comparing aviation catering companies, I would look closely at packing arrangement after this experience. I could hand the breakfast portions to a colleague with a short explanation instead of unpacking the whole order.”
“Rather than an elaborate service at OITK, our 2 guests wanted roasted chicken and seasonal vegetables, organised sensibly around a tight boarding window. The order made flight catering feel manageable because the meal organisation had been considered beforehand. The canapés from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the fruit plates properly before the passengers were ready for the next part of the service.”
Cost at Khoy follows how the order reaches the apron. Where your handling agent controls airside access, delivery coordination is part of the quote, alongside the dishes themselves. A lamb and saffron rice tray for six prices differently from sandwiches and fruit, so we quote each order separately.
Lead time at OITK is mostly about the slot you hold. Night departure or early morning slot, we plan the cooking and packing against it and brief the agent for plane-side delivery. Orders placed late are still handled, day or night.
When the return leg is ordered from Khoy for the way back, customs rules on both sides apply. Iran regulates food imports, and the arrival country regulates what leaves with you. Sealed, labelled trays and a clear ingredient list make both inspections simple.
Yes, with the usual customs limits. Khoy's seasons are sharp, and a cold snap or storm can hold the aircraft on the ground. If the departure moves, packaged and labelled meals are easier to hold or replace than improvised food.
A charter into Khoy does not include catering. You order it separately, and the galley on your aircraft sets what is practical: some jets have no oven, some have two. We plan to that and bill it as a separate order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
