Catering to your aircraft in Lavan.
A business jet at Lavan, Hormozgan Province, needs food that survives an open ramp. Ours is cooked for your galley, labelled by seat, and delivered at the aircraft by the handling agent.
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 Lavan starts from the water. Hormozgan Province eats Persian Gulf fish, grilled or in a tomato and tamarind sauce, and an inflight menu built here leans on that: firm white fish that holds its shape when reheated in a galley oven, rice with saffron and barberries packed apart from the sauce, fresh herbs in a separate pot.
Private jet food from Lavan carries local specialities that travel well: dates from the Gulf coast, flatbread baked fresh, pickled vegetables and yoghurt dips that stay chilled in the drawer. Private jet platters of grilled meat and rice are plated cold or finished in the oven. Gourmet inflight meals and private jet snacks follow the same logic, sealed, labelled by seat and built for Lavan's heat.
Local specialities on Lavan travel in a closed box, never loose. A private jet menu here separates the sauce from the rice, the herbs from the grill and the dates from everything wet, so Hormozgan Province flavours reach the seat as they left the kitchen.
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.
Lavan sits on a flat Persian Gulf island at 76 ft, and a business jet parked there is a long way from any galley restock. Private jet catering at Lavan Airport (OIBV / LVP) is cooked, packed and labelled for the aircraft you actually have, and handed over at the FBO. Inflight catering here follows the island's tides and the heat on the ramp, and in-flight catering for crew follows the duty day. Aviation catering for the Iran sector, business aviation catering for charter and corporate trips, and executive jet catering for owner-flown aircraft are all ordered the same way. Diplomatic flight catering and cabin crew meals go through the same order, with a protocol check where it applies.
Business jet catering at Lavan is usually a small-cabin trip: corporate jet catering for two to eight guests, charter flight catering for a regional crew, VIP flight catering for a owner party. A private jet chef writes a bespoke menu around Gulf fish and saffron rice, and luxury inflight catering here means clean packing, not elaborate plating.
For a state visit aircraft at OIBV, the menu is cleared by protocol first. Government flight catering and head of state flight catering are written around the principal's restrictions; VIP aviation catering and state visit aircraft catering are delivered sealed, and nothing is left to improvisation at the ramp.
At Lavan, dietary requests are handled as a procedure, not a label. Halal is the default for local meat; kosher and vegan meals are cooked and sealed separately, gluten free and allergen free meals are prepped on their own board, and kids meals are packed per seat. Where the island's nut, sesame and shellfish staples hide, we flag it on the card: special meals ordered for Lavan arrive sealed and numbered by seat.
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 Lavan, crew meals are not part of the passenger order; they are a line of their own, on request. Flight crew meals travel in crew meal boxes, pilot meals and cockpit meals are one-handed dishes, crew catering follows the duty day, and different meals for pilots are packed in separate boxes. Cabin crew meals sit with the guest galley, labelled CREW.
FBO catering at Lavan means a handover at the FBO or the general aviation terminal, arranged with your handling agent. Catering delivery to the FBO is on your slot; ground handling catering and handling agent catering are coordinated so the airside gate opens when we arrive.
Galley catering for a larger aircraft at Lavan depends on the door and the loader. For wide-body or VIP-configured types, airside catering delivery is arranged with the handling agent and a high loader brought to the sill. Aircraft provisioning at OIBV is planned around the aircraft's galley layout, trolley count and door height, so the order is cooked and packed to fit what the aircraft can actually take.
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.
Lavan Airport serves a Persian Gulf island in Hormozgan Province, with a single runway and a small terminal. Airport catering here is delivered through the FBO or the general aviation terminal.
Business aviation hub traffic at Lavan is modest but steady, with general aviation, FBO services and ground handling services arranged locally. Inflight catering and in-flight catering for these aircraft are ordered ahead, aviation catering and business aviation catering are delivered plane-side, executive jet catering suits small cabins, diplomatic flight catering goes through protocol, and cabin crew meals are boxed separately.
Customs rules in Iran make outside food a risk on arrival; for OIBV, we recommend ordering locally and letting the handling agent present the paperwork. Halal is the standard and special meals are sealed.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at OIBV: several individual meal preferences, alongside a request for chicken skewers with a couscous salad for 4 passengers. For our team, the strongest part of their aviation catering was how they handled final order confirmation. The Galley Girls gave us an update on the salads before the handover, which helped us organise the cabin checks. We could account for the breakfast portions before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Rather than an elaborate service at LVP, our 4 guests wanted grilled salmon with a lemon dressing, organised sensibly around a short ground stop. With aviation catering services, careful attention to written menu details matters as much to our crew as the menu itself. The Galley Girls labelled the breakfast portions in line with our brief, so the cabin team could identify the relevant portions quickly. I found the salads without searching through every box, a small detail that mattered during the final cabin checks.”
“Our priority at Lavan Airport was a light pasta dish with grilled vegetables for 7 passengers, with several individual meal preferences shaping the service plan. I needed the salads checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the main courses against the same summary, keeping the cabin team and the handling contact aligned. I want an aviation catering company to understand written menu details, and this order gave us a useful starting point.”
Think in menu terms: a platter of grilled fish and saffron rice costs more than a chilled mezze set, and a long turnaround at OIBV allows a hot course that a short one does not. Private jet catering is priced per order, invoiced on its own.
Lavan makes ordering simple when the customs picture is clear and the produce is local. We take orders day or night; last-minute requests are handled, and any unavailable item is flagged before you pay.
Customs in Iran can hold or refuse imported provisions, so we avoid depending on it. A special-meal order for Lavan is cooked from local product, sealed per seat, and presented to the handling agent with the paperwork.
If the delegation insists on its own food, tell the handling agent early so the customs officer is not surprised on the ramp. Otherwise, we cook and seal a full menu for Lavan with discreet labelling.
A changing guest count does not change the answer: catering is separate from the private jet charter. At OIBV, we keep a few extra portions of rice and flatbread in mind, and bill only what is delivered.
Tail, pax and diets — a flight attendant takes it from there, day or night.
