Catering to your aircraft in Amirabad.
Amirabad is a cold, dry, high-altitude stop, so the food that travels well here is bread, herbs, walnuts, rice and braised lamb. We write the order around your galley and your slot at OIHS, and you serve from the drawer.
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 Hamadan Province table is built on saffron, walnuts, dried fruit, dense flatbread and slow-cooked lamb, which makes it unusually good in a galley. A private jet menu for Nojeh can lean on these because they hold: stews that reheat without breaking, rice that steams back in a sealed tray, bread that stays soft in foil. We write the inflight menu around that logic, so the private jet food you serve out of the drawer tastes like Amirabad and not like a hotel buffet.
Local specialities from Hamadan Province travel well. Private jet platters of cheese, herbs, walnuts and flatbread go cold and need no oven. Gourmet inflight meals such as lamb with saffron rice arrive sealed, with the sauce in its own pot. Private jet snacks come from the same pantry: dried mulberries, roasted nuts, pistachio sweets and fruit leather. Each dish is packed for the galley you describe and handed to your FBO or handling agent at Nojeh.
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.
Nojeh Air Base sits at 5,609 ft in Hamadan Province, and that altitude shapes how a tray behaves on a cold apron. Private jet catering at OIHS is built for the galley you actually have: inflight catering packed by former VIP flight attendants, aviation catering that respects the oven you do not have, and executive jet catering for crews who need dishes that survive a cold ramp. Business aviation catering and diplomatic flight catering follow the same discipline, and cabin crew meals travel in their own boxes, labelled CREW, so nobody opens a passenger tray by mistake. In-flight catering for Amirabad is ordered 24/7 by phone or email.
A typical business jet catering order at Nojeh is a small, high-altitude stop: a handful of passengers, one galley, a quick sector. Business jet catering and corporate jet catering here favour simple, robust dishes. VIP flight catering and luxury inflight catering follow the same method, and charter flight catering is quoted per menu. Our private jet chef writes a bespoke menu for the aircraft type.
For a state visit aircraft catering order at Nojeh, a named team receives the protocol brief, confirms halal and allergen needs and prepares the menu under traceable labelling. Government flight catering, head of state flight catering and VIP aviation catering all follow that route, with a single contact on the phone.
At Nojeh, the local kitchen runs on lamb, walnuts, sesame and dairy, so allergens hide in sauces, breads and sweets more than in the main plate. Kosher, halal, vegan, gluten free and other special meals, including allergen free and kids meals, are written as a procedure on a separate board with its own packaging, marked by seat number. Halal is the local default, and we flag nuts on every card.
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.
Ask for crew catering at OIHS and you receive sealed crew meal boxes, on request and invoiced with the rest. Flight crew meals suit a long rotation, pilot meals stay simple and cockpit meals can be eaten at the seat. We pack different meals for pilots separately, and cabin crew meals travel in their own box.
Your handling agent at Nojeh is the key contact for FBO catering. Catering delivery to the FBO goes through the general aviation terminal, and ground handling catering is cleared ahead with the menu. Handling agent catering means one phone call, one packing list, and the handover at the aircraft.
Nojeh Air Base is high, with an elevation of 5,609 ft, and the aircraft type decides how the load goes in. A light or midsize jet takes galley catering through the main door by hand, while a larger cabin may need a high loader at the sill. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning is packed in the order the galley is laid out, so nothing has to be unpacked on a cold apron.
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.
Amirabad's airfield is a military-origin base at altitude in Hamadan Province. Airport catering for NUJ is a coordinated order: general aviation arrivals rely on ground handling services and FBO services arranged through the handling agent for airside access.
Nojeh is not a business aviation hub in the usual sense, yet inflight catering and in-flight catering follow the same rules here. Aviation catering, business aviation catering and executive jet catering are packed for the aircraft type, and FBO services decide where the box is handed over. Diplomatic flight catering goes through protocol, and cabin crew meals and crew meals ride in separate boxes.
Iranian customs limit what food can enter, so local catering is the simple path. Alcohol is not available and pork is not used. We tell your handling agent what we deliver, and the FBO services team at the terminal sees sealed, labelled containers, so inspection stays short.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at Nojeh Air Base: a family lunch request, alongside a request for herb chicken with a quinoa salad for 12 passengers. The Galley Girls updated the main courses in the written order and sent back a confirmation that clearly showed our amendments. I want a private jet chef to understand storage requirements, and this order gave us a useful starting point. We checked the desserts against the same summary, keeping the cabin team and the handling contact aligned.”
“Service planning came first at OIHS, with 7 passengers choosing a breakfast basket with individual preserves and two separate meal services influencing our preparation. With in flight catering, careful attention to storage requirements matters as much to our crew as the menu itself. The Galley Girls gave us an update on the starters before the handover, which helped us organise the cabin checks. The cabin team could match the sandwiches to the request before moving on to the remaining departure tasks.”
“Our priority at NUJ was vegetarian wraps and colourful salads for 11 passengers, with two separate meal services shaping the service plan. This experience of inflight catering services gave us a useful reference for managing written menu details on another departure. Instead of asking us to improvise, The Galley Girls explained how the salads could be arranged during service. The canapés stayed together in one group, so another crew member could follow the same plating sequence.”
Two services in the cabin means two finishing steps, and that is where cost moves. A first service of herb platters and flatbread is light; a second service of oven-finished lamb with rice adds galley work and ingredients. For Nojeh we price each course separately and show you the difference before you confirm.
A short reposition rarely needs a full galley plan, so Nojeh orders are quick to build: two or three crew boxes, bottled water, fruit and a hot drink kit. We handle last-minute requests and confirm the handover point with your handling agent.
Think of customs as two checks: what arrives with you and what we deliver. We handle the second through your handling agent, with sealed, labelled boxes and a menu on paper. For the first, the agent tells you what Iranian customs will accept before you land.
You can bring your own food, but a night departure or an early slot at Nojeh is where local catering helps most. Cold ramp air, limited access hours and a quiet terminal mean it is simpler to have a sealed box handed over at the aircraft than to carry a cooler across the apron. Bringing food from abroad also raises customs questions.
Even if you fly out and back on one charter, catering stays outside it. Ordering the way back from Nojeh simply means we plan both legs in one conversation, with two menus and two invoices.
Tail, pax and diets — a flight attendant takes it from there, day or night.
