Catering to your aircraft in Tehran.
Mehrabad sits at 3,962 ft with the Alborz range behind it, and winter mornings here are cold on the apron. We pack for the galley you have, with the crew meals and the sauce in its own pot, and hand the lot over at the aircraft through your 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.
Tehran and its province eat from a Persian table, and a private jet menu built on it travels well if you choose the right dishes. Saffron rice with a crust of tahdig, joojeh kabab marinated in lemon and saffron, koobideh, and ghormeh sabzi braised with dried limes all hold their character in a galley. Local specialities such as pistachio sweets, dates and gaz nougat make private jet food that suits the snack drawer. For an inflight menu out of Tehran Province we keep the rice and the grilled meat in separate trays so nothing steams itself soft.
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.
Mehrabad's apron is old, busy with domestic traffic and quiet for business aircraft, which is why private jet catering at Tehran has to be arranged around your handling agent and the tail you fly. Inflight catering here leans on rice, grilled meat and herbs; in-flight catering for a long leg out of OIII adds a second chilled service. Aviation catering for cabin crew meals follows the same order, sealed and labelled by seat. Business aviation catering, executive jet catering and diplomatic flight catering all start with the same question: who opens which door?
Business jet catering at Mehrabad starts with the brief: who flies, in what cabin, and what the galley allows. Corporate jet catering for Tehran is written by a private jet chef who knows that a bespoke menu has to survive a drawer and a short oven. VIP flight catering and charter flight catering for OIII use saffron, herbs and grilled meat, and luxury inflight catering is kept to what plates cleanly at altitude.
Government flight catering at Tehran runs through protocol before it runs through the kitchen. Head of state flight catering needs a named team, sealed trays and a menu cleared in advance. VIP aviation catering and state visit aircraft catering at OIII are handed over at the aircraft, with no names on the labels.
Tehran's cuisine is halal by default, which makes halal meals simple, but kosher, vegan, gluten free and allergen free requests still need their own procedure. Dairy and nuts hide in sauces, pistachio and walnut dishes are common, and flatbread carries gluten. Special meals, kids meals included, are packed sealed on a separate board and labelled by seat so nobody opens a passenger tray 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.
Crew meals at Mehrabad are ordered the way you order anything else: on request, and invoiced with the order. Flight crew meals for a rotation through Tehran are packed apart from the guest trays, boxed and labelled CREW. Pilot meals and cockpit meals are built to be eaten one-handed, with different meals for pilots when the operator asks. Crew catering and crew meal boxes can be cold or hot, whatever your galley can manage.
FBO catering at Mehrabad means the handover at the aircraft through whoever controls the door. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering follows the apron's access rules. Handling agent catering and the general aviation terminal both depend on a clear tail and slot.
Heavier cabins on the Mehrabad apron change the plan: door height, a high loader or not, and the galley in the aircraft decide how galley catering is stacked. Airside catering delivery goes through the handling agent, and aircraft provisioning is loaded in the order the crew uses it. Tell us the type, and we pack drawers and carts to fit.
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.
Mehrabad is Tehran's older airport, set at 3,962 ft, and it serves domestic traffic as well as business aircraft. Airport catering here is arranged through the handling agent, and general aviation is concentrated on one side of the field. Customs and import rules are strict, and pork and alcohol are not allowed.
Mehrabad is a business aviation hub of a quiet kind. Private jet catering, inflight catering and in-flight catering are all handled at the general aviation side, where aviation catering, business aviation catering and executive jet catering are coordinated with the handling agent. Diplomatic flight catering and cabin crew meals are sealed and labelled by seat. FBO services and ground handling services decide who opens the door.
Iran prohibits pork and alcohol, and imported fresh food can be held at customs. Catering bought in Tehran is already inside the country, so the handling agent only has to present the tray list. The practical consequence is simple: order locally, declare anything imported.
Average rating from the cabin crew and pilots we cater for.
“The 8 passenger portions of a cheese board and savoury canapés were the easy part; managing a short ground stop at OIII took more planning. We discussed the dimensions before confirming; The Galley Girls grouped the sandwiches into individual containers that were easy to handle. Separating the snack boxes from the first service items helped us avoid opening boxes we did not yet need. My main takeaway from this aviation catering order was the practical approach to cabin service sequence.”
“I wanted a mezze selection with flatbreads for 3 guests at THR, packed sensibly for a cabin team dealing with an evening cabin service. The Galley Girls labelled the starters in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the sauces at a glance instead of lifting lids just to establish what belonged to each service. I appreciated the emphasis on meal organisation throughout the aviation catering services arrangements.”
“We kept the passenger brief simple at Mehrabad International Airport: vegetarian wraps and colourful salads for 11 guests, organised with a tight boarding window in mind. The Galley Girls grouped the breakfast portions by service, which was more useful to us than simply receiving a list of dishes. I want an aviation catering company to understand crew briefing, and this order gave us a useful starting point. The desserts were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
The invoice at Mehrabad follows the crew's day. A long wait on the ground adds a meal, a late departure adds a snack drawer. Persian dishes with saffron cost more than the plain ones, so we show you the lines before you confirm.
For a special-meal request at Mehrabad, the diet decides how much notice we want. Halal is standard in Tehran, so it is the easiest; kosher is not, and it needs a sealed supply. Last-minute orders are handled whenever the diet allows it.
Customs at Mehrabad treat a government flight like any inbound, with extra attention to the manifest. Food from a local kitchen needs only the handling agent's paperwork, while imported food can be held. Pork and alcohol are prohibited, so a delegation menu avoids them.
Technically yes, but customs at THR may refuse fresh food, and your count can change after the aircraft lands. We recommend a local order that can grow or shrink with the seat plan, with the handover through your handling agent.
It is not. Even when a charter leaves Tehran for a long leg, catering is ordered apart and invoiced apart. Two services on board mean two sets of trays, so we ask when the second one is wanted.
Tail, pax and diets — a flight attendant takes it from there, day or night.
