Catering to your aircraft in Omidiyeh.
Khuzestan heat shapes every order for Omidiyeh. We pack trays that survive the apron and finish easily in your own galley, with your seat numbers on the lids.
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.
Khuzestan Province is date country, and the lowlands around Omidiyeh also grow citrus, wheat and rice along the river plains. For a private jet menu at OIAJ we build from that: saffron rice, grilled kebabs, stews cooked down slowly, flatbread and fresh herbs. An inflight menu here leans on food that holds its texture in heat and re-plates without fuss.
Our private jet platters pair local dates and nuts with cheese, fruit and cold cuts, and our gourmet inflight meals carry the Persian rice-and-stew tradition in sealed trays. Private jet snacks stay simple: dates, pistachios, flatbread, dried fruit. These local specialities are private jet food made for a galley, not for a dining room, with every item labelled by seat.
Where the menu has a hot dish, it arrives packed for your oven or ready to finish plane-side. Where it is cold, it arrives chilled and marked. Omidiyeh and the wider Khuzestan table give plenty of both.
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.
Omidiyeh sits on the flat, hot plain of Khuzestan Province, and a galley loaded here has to survive a summer apron before it ever reaches a seat. Our private jet catering for OIAJ is written by former VIP flight attendants: inflight catering packed for the aircraft you actually fly, in-flight catering that re-plates cleanly from the drawer, and aviation catering handed over at your FBO. Business aviation catering and executive jet catering follow the same brief, diplomatic flight catering gets protocol handling, and cabin crew meals ride with every order that asks for them.
The Omidiyeh brief usually starts with who is flying and what the galley can do. Business jet catering, corporate jet catering and VIP flight catering all begin with the aircraft type, then a private jet chef drafts a bespoke menu. Charter flight catering and luxury inflight catering use the same labelling, seat by seat.
When an official flight lands at Omidiyeh, the protocol office decides the menu, not the kitchen. Our government flight catering and head of state flight catering use seat numbers only, and VIP aviation catering and state visit aircraft catering are delivered to the aircraft under your handling agent.
Dietary requests at Omidiyeh are a procedure, not a label. Halal comes naturally with the regional table, and kosher, vegan, gluten free, allergen free and kids meals are packed on their own board and in their own box, marked by seat. In a kitchen built around rice, nuts, dairy and sesame, we ask for the allergen first and write the special meals around it.
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.
The rotation through Omidiyeh can be long, and the crew eats when it can. Crew meals, flight crew meals and pilot meals are packed as crew meal boxes, on request and billed with the order. Crew catering includes cockpit meals, and different meals for pilots can be arranged.
FBO catering at Omidiyeh is handed over at the aircraft, through the FBO or your handling agent. Catering delivery to the FBO is coordinated with ground handling catering staff, and handling agent catering works from the general aviation terminal at OIAJ.
Galley catering for a larger aircraft at OIAJ starts with the type: door height, whether a high loader is needed, and how many ovens and drawers the galley really has. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning is packed in the order your crew will open it.
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.
OIAJ is the airport for Omidiyeh, in Khuzestan Province. Airport catering here works through your FBO services and ground handling services, with the general aviation terminal as the usual meeting point.
Omidiyeh is a business aviation hub in an industrial, oil-linked region, so inflight catering and in-flight catering here are shaped by heat and long duty days. Aviation catering and business aviation catering are written around the aircraft, executive jet catering stays simple, diplomatic flight catering follows protocol, and cabin crew meals go with the order.
Iran controls food imports and exports, so what the aircraft carries in is subject to customs inspection. Local, sealed catering from Omidiyeh avoids most questions. Your handling agent confirms current rules before the order.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 2 guest order at OMI called for excess complexity: just roasted vegetable bowls with separate dressings and sensible planning for a late menu amendment. I want an aviation catering company to understand written menu details, and this order gave us a useful starting point. We described our serving sequence to The Galley Girls and asked for the starters to be packed accordingly. We left the salads stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Clear quantities were essential at Omidiyeh Airport: we had 10 passengers expecting vegetable tartlets and a dessert selection and were working around a family lunch request. The Galley Girls gave us an update on the side dishes before the handover, which helped us organise the cabin checks. We could account for the canapés before passing the boxes to the cabin team, without a lengthy unpacking exercise. When comparing aviation catering companies, I would look closely at portion planning after this experience.”
“My order at OIAJ covered a light pasta dish with grilled vegetables for 9 guests, with a practical service plan needed because of a revised passenger count. Our request to The Galley Girls focused on the snack boxes, with enough detail to distinguish passenger portions from additional provisions. The quantities of fruit plates matched our service plan, leaving us comfortable with the order before the final briefing. For flight catering, that attention to final order confirmation made the order noticeably easier to manage.”
Start with what you want to taste: a date and cheese platter, or chelo kebab with rice. Each choice changes the total, and we send a priced menu for OIAJ before anything is cooked.
Slot first, menu second. When the ground time is brief, we pack for the oven you have and mark every tray, and orders placed late are handled all the same.
Import food rules in Iran are strict, so locally sourced crew meals are usually the cleaner choice for a long duty period. We pack them in sealed boxes marked CREW.
Personal food can complicate customs at OIAJ. A special-meal request is simpler: we cook it locally, seal it, and mark it so nobody opens it by mistake.
Catering stays a separate order, even on a delegation flight. We handle it with discretion, coordinate with your handling agent, and bill it like any other order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
