Catering to your aircraft in Parsabad.
Parsabad-Moghan is a plain-edge field in Ardabil Province, so winter mornings and light jets set the rhythm. Crew-run catering, sealed and labelled for your galley, handed over at the FBO.
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.
Ardabil Province gives a private jet menu at Parsabad-Moghan its character: the Moghan plain grows citrus, pomegranates and herbs, and the Caspian side supplies fish. An inflight menu here is built from those, plus Persian rice and stews that travel well. Private jet food from Parsabad leans on saffron rice, grilled kebab and fresh herbs on the side. Local specialities that suit a galley are rice dishes, stuffed vine leaves, and sealed pastries. Private jet platters, gourmet inflight meals and private jet snacks are all built from what is in season at Parsabad.
For a flight out of Ardabil Province, the private jet menu starts with what the Moghan plain is known for: citrus, pomegranate, fresh herbs, dairy and flatbread. The inflight menu then splits into what stays cold and what finishes in the oven. Private jet food here can be a saffron rice with grilled chicken, or a herb frittata served at room temperature. Private jet platters, gourmet inflight meals and private jet snacks all draw on these local specialities, with Parsabad produce named on the menu card.
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.
Cold mornings, winter fog and a short ramp define a turn at OITP. Private jet catering for Parsabad-Moghan starts from the galley you actually have, then adds local produce on top. Inflight catering and in-flight catering run on one brief, aviation catering and business aviation catering on another, executive jet catering for owners flying their own tail, diplomatic flight catering for official movements, and cabin crew meals boxed apart from the guest trays.
Flights into PFQ are often corporate, owner-flown or charter, so the galley is small and the menu has to fit it. Business jet catering and corporate jet catering here start from the aircraft type; VIP flight catering and charter flight catering add the guest preferences. Our private jet chef builds a bespoke menu with luxury inflight catering touches such as saffron rice and fresh pomegranate.
Official movements through OITP need a protocol-approved menu first. Government flight catering and head of state flight catering are prepared by a small named team, and VIP aviation catering is sealed and traceable. For state visit aircraft catering, we hand over quietly, with seat numbers instead of names.
At Parsabad, special meals are a procedure built around Persian cooking, where the hidden allergens are walnut in stews, nuts in rice toppings and dairy in herb dishes. Halal is the default for local meat. Kosher, vegan, gluten free, allergen free and kids meals are sealed and marked by seat number, and each dish is checked for the ingredients that hide in local sauces.
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.
When the rotation is short and the apron cold, flight crew meals matter. Parsabad crew meals are on request, billed with the order, and pilot meals are two separate dishes when the operator wants it, giving different meals for pilots. Crew catering is packed in labelled crew meal boxes, and cockpit meals are easy to eat between checks.
At OITP, the FBO is where the order changes hands. FBO catering is sealed and labelled, catering delivery to the general aviation terminal is arranged with your handling agent, and ground handling catering follows the airside rules. Handling agent catering is the route for every order here.
Galley catering for Parsabad-Moghan depends on the aircraft type. A light jet loads by hand through the cabin door, while a larger aircraft may need a high loader on the apron. Airside catering delivery goes through the handling agent, and aircraft provisioning follows the galley layout: oven, drawers and chiller as fitted on your tail.
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.
Located in Ardabil Province at about 251 feet, Parsabad-Moghan serves a flat agricultural region. Airport catering follows the seasons, and general aviation arrivals are handled through the main terminal and FBO.
Business aviation catering at Parsabad-Moghan is built around light jets and charter flights. Inflight catering and in-flight catering use the same brief, aviation catering is boxed for the galley, and executive jet catering suits owner-flown tails. Diplomatic flight catering is cleared in advance, and cabin crew meals are packed separately. The airport works as a business aviation hub for the plain, with FBO services and ground handling services on request.
Customs in Iran can remove perishable food from an incoming aircraft. For Parsabad-Moghan, we provision locally and hand over at the FBO, so nothing is carried across the border.
Average rating from the cabin crew and pilots we cater for.
“Our priority at PFQ was a selection of petits fours and sandwiches for 5 passengers, with an evening cabin service shaping the service plan. The Galley Girls suggested sealed meal containers for the desserts, and that choice worked well with our storage arrangement. We placed the side dishes in their planned storage area without first having to reorganise all the catering boxes. The catering handover stood out more than any sales pitch about business aviation catering.”
“Nothing about the 6 guest order at Parsabad-Moghan Airport called for excess complexity: just roasted vegetable bowls with separate dressings and sensible planning for a changing departure schedule. The Galley Girls updated the salads in the written order and sent back a confirmation that clearly showed our amendments. We checked the desserts against the same summary, keeping the cabin team and the handling contact aligned. This experience of jet catering gave us a useful reference for managing galley preparation on another departure.”
“Despite different crew meal preferences, we wanted the 10 guests at OITP to enjoy roasted vegetable bowls with separate dressings without a complicated cabin service. With several people involved, The Galley Girls kept the crew provisions and delivery arrangements together in a concise order update. I would discuss VIP flight catering with them again, especially when catering handover needs careful coordination. We could account for the sauces before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
Because Moghan produce is seasonal, citrus and pomegranate cost less in winter than imported berries do. If the passenger count shifts, the menu is resized and invoiced as one order, with crew meals listed on their own line.
Lead time here is about information, not a number: type, slot, headcount and diets. Give those and we can plan two services, and last-minute orders are still handled.
Customs rules in Iran govern what food may enter on an aircraft, and a repositioning flight carrying leftover trays risks having them removed. We cook and pack locally so the cabin is stocked after clearance.
Bringing your own food is possible only as far as the handling agent and security allow. Anything perishable may be checked, so most crews have catering delivered airside instead, with labels and seat numbers.
A private jet charter does not carry catering as standard; you place the food order yourself. Early morning at PFQ is no different, except we line up the handling agent beforehand.
Tail, pax and diets — a flight attendant takes it from there, day or night.
