Catering to your aircraft in Kish Island.
A flat coral island, Gulf heat on the ramp, and crews on tight rotations: that is Kish International. We pack the food for the galley you have and hand it over at 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.
The private jet menu for Kish Island is built from what the southern Gulf coast of Hormozgan Province actually grows and catches. An inflight menu here leans on grilled fish and prawns from the Gulf, served with saffron rice and sabzi herbs, the kind of private jet food a Persian guest recognises immediately. Local specialities travel in different ways: ghalieh mahi, a tangy fish stew with tamarind and fenugreek, needs its sauce apart; kebab koobideh is grilled, wrapped and finished in the galley oven; Bandari-style rice and herb dishes ride cold. Dates, pistachios and pomegranate go into private jet platters and private jet snacks, and gourmet inflight meals can be built around a fish course or a lamb course. Citrus from the south is cut per passenger so nothing arrives bruised. Kish Island flights are often short, so we keep the menu compact and let each local speciality do the work.
For a Kish Island departure, the private jet menu starts with the Gulf: fresh fish and shrimp, saffron, dried lime and tamarind, the flavours of Hormozgan Province. Private jet food from this coast is spiced and aromatic rather than heavy, which suits a cabin. Local specialities include grilled fish with herb rice, a tamarind fish stew, kebab with grilled tomato, and Persian sweets with dates and rosewater. Each one is described by how it flies: sauces in separate pots, rice packed to steam in the oven, salads kept chilled. Private jet platters of fruit, pistachios and sweets are cut per seat. Gourmet inflight meals follow the passenger list, and private jet snacks fill the gaps on a long wait. Our inflight menu for Kish Island is always checked against what is in season.
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.
Kish International sits on a flat coral island in the Persian Gulf, and its apron fills with business aviation when the island's winter season opens. Private jet catering here has to cope with Gulf heat on the ramp, an Iranian customs framework for food, and crews who often fly in and out on a tight rotation. We are former VIP flight attendants: inflight catering for KIH is cooked and packed for the galley you actually have. Aviation catering at OIBK covers business aviation catering for charter and corporate flights, executive jet catering for owners, diplomatic flight catering for official movements, and cabin crew meals boxed separately from the guest service. Call or email us any hour.
A typical Kish brief for business jet catering is a charter or corporate flight carrying four to eight guests on a light or midsize jet with a small galley. Corporate jet catering and charter flight catering here lean on Gulf fish and Persian rice. VIP flight catering follows the seat plan, luxury inflight catering is cut and plated to order, and a private jet chef can write a bespoke menu around a single guest's tastes.
Official flights in and out of Kish need a quiet, documented process. For government flight catering and head of state flight catering, we trace the ingredients and name the team. VIP aviation catering and state visit aircraft catering are agreed with protocol before cooking starts.
Special meals at Kish are handled as a procedure around local cooking: Persian kitchens use nuts, sesame and dairy freely, so allergen free dishes are cooked and boxed separately. Halal is the default across Iran; kosher, vegan, gluten free and kids meals are available on request, with the passenger's restrictions marked by seat number.
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.
Crew meals at Kish are on request, invoiced like the rest of the order. Flight crew meals and pilot meals suit the long duty day on this island: a captain and first officer can have different meals for pilots if policy asks. Crew catering is packed in crew meal boxes labelled CREW, cockpit meals are made to be eaten one-handed, and cabin crew meals travel separate from the guest trays.
Handover at Kish takes place at the FBO or with your handling agent. FBO catering at OIBK means catering delivery to the FBO, passed to ground handling catering staff at the general aviation terminal. Your handling agent catering contact opens the gate and the food reaches the aircraft on your slot.
A bigger cabin at OIBK changes the loading plan. For a widebody or a VIP airliner, galley catering rides out to the ramp as airside catering delivery, and the aircraft type settles the door, the sill height and whether a high loader is needed. Aircraft provisioning on a large galley follows its ovens and chillers; on a light jet the same job is a few boxes carried up the stairs by hand.
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.
Kish International serves Kish Island, a free-trade zone and resort in the Persian Gulf, and its long runway suits general aviation of every size. Airport catering at OIBK is shaped by Gulf heat on the ramp and by Iran's strict rules on food, so FBO services and ground handling services decide how a box reaches the cabin.
The island's winter season turns Kish International into a business aviation hub, with ground handling services and FBO services busiest when the Gulf cools. Inflight catering and in-flight catering follow that calendar, as does aviation catering for the whole field. Business aviation catering, executive jet catering and cabin crew meals are ordered the same way, crew meals are packed beside them, and diplomatic flight catering is cleared with protocol first.
Iran restricts the import of fresh food, meat and dairy, and customs may seal or remove anything left on board after landing. For general aviation arrivals, we cook on the island and hand over through the FBO, so ground handling services and FBO services only ever see sealed, labelled boxes.
Average rating from the cabin crew and pilots we cater for.
“For 8 passengers departing from KIH, the agreed menu was a selection of petits fours and sandwiches; our main consideration was limited fridge space. For inflight catering, that attention to galley preparation made the order noticeably easier to manage. The Galley Girls kept the canapés separate from the finishing elements, which gave us control over the final presentation. We could finish the crew provisions as each guest was ready, rather than laying everything out at once.”
“As the person coordinating a breakfast basket with individual preserves for 4 passengers at Kish International Airport, I needed an arrangement that considered a changing departure schedule. Our brief for in-flight catering was met with a sensible plan for written menu details. I wanted clear identification on the canapés; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the main courses identifiable helped the colleague taking over service understand the order without another long explanation.”
“Timing and organisation mattered at OIBK, where our order of yoghurt pots and fresh berries for 5 people involved a changing departure schedule. Our request to The Galley Girls focused on the sauces, with enough detail to distinguish passenger portions from additional provisions. The quantities of salads matched our service plan, leaving us comfortable with the order before the final briefing. This experience of vip inflight catering gave us a useful reference for managing galley preparation on another departure.”
Most KIH catering is cooked in Iran, partly because customs rules on food imports are strict. The cost of private jet catering depends on the dishes: fish, prawns and saffron raise it, herbs, rice and yoghurt lower it. We quote from your seat plan, and special requests are priced the same way.
If a guest asks for a specific product, citrus from the south, a particular fish or saffron rice, we want to hear it as early as you can send it. Lead time then depends on the item, not the airport. Requests made late are still handled.
Food that arrives on board and has to leave Iran again follows its own rules. At KIH we usually cook on the island and hand over to the FBO or handling agent, so customs only sees sealed, labelled boxes. Give us your departure slot and the length of your stop.
Yes, within what customs allows, but fresh items rarely clear. For a wait of several hours, ask us for crew meals; they come boxed, labelled CREW, and invoiced with the order.
The charter price is for the aircraft. For a special-meal request at KIH, kosher, halal or any allergy, you order it with us and it is invoiced like the rest.
Tail, pax and diets — a flight attendant takes it from there, day or night.
