Catering to your aircraft in Khiyaroo.
At Khiyaroo the summer heat shapes every order, so we lean on chilled boards, sealed items and rice that re-plates well. Crews at PGU get a pack made for their galley, handed over at the aircraft.
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.
Bushehr Province gives a private jet menu a clear coastal identity. The local specialities start with Gulf fish: grilled hammour or shrimp, packed with the sauce in its own pot and finished in the galley oven. Saffron rice with barberries and slivered pistachio travels well and re-plates cleanly, which is why an inflight menu for Khiyaroo leans on it. Dates from the southern groves and fresh herb plates (sabzi) round out private jet food here, served cold on a board with flatbread. We pack each of these for the galley you actually have, so the crew re-plates rather than cooks. A cold lunch built around these local specialities waits in the drawer until the seatbelt sign goes off.
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.
Persian Gulf International sits on the Bushehr coast, a Gulf airfield where the heat of the apron decides what a tray can survive. Private jet catering at OIBP is cooked and packed for the galley of your aircraft, then handed over at the FBO. Inflight catering here leans on Gulf fish, saffron rice and dates; in-flight catering for a longer sector adds cold boards that hold. Aviation catering for business aviation catering movements, executive jet catering, diplomatic flight catering and cabin crew meals are all ordered through one contact, 24/7.
Business jet catering at Persian Gulf International is usually a small cabin, a short ground time and a crew that wants to re-plate, not cook. Corporate jet catering and VIP flight catering from our team start with a private jet chef writing a bespoke menu around Gulf fish and saffron rice. Charter flight catering and luxury inflight catering follow the same method, from the headcount to the galley.
State visit aircraft catering into Khiyaroo needs discretion and traceability. For government flight catering, head of state flight catering and VIP aviation catering, the menu is cleared first, packed by a small named team and handed over without fuss.
At Persian Gulf International the cuisine hides allergens in familiar places: ground nuts in sauces, dairy in rice crusts, wheat in flatbread. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are written as a procedure, with the dish sealed, boarded separately and marked by seat number, not a promise on a label. Rice and grilled vegetables carry the vegan and gluten free side well here.
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 OIBP the crew often waits on the apron, so crew meals are packed to hold. Flight crew meals, pilot meals and cockpit meals travel in crew meal boxes marked CREW, ordered on request and invoiced like any line. Our crew catering can also prepare different meals for pilots when the operator asks for it.
FBO catering at Persian Gulf International means a van on the apron and a handover at the aircraft. Catering delivery to the FBO is coordinated with your handling agent, and the general aviation terminal at PGU decides who opens which door. Ground handling catering and handling agent catering follow the same flow: slot, tail, headcount.
On the apron at OIBP, the door height of your aircraft sets how the trays go up. On a large cabin the galley catering goes up by high loader at the door; on a light jet it is carried up the stairs by hand. We pack airside catering delivery to match the door height and the galley fridge, and aircraft provisioning for a long sector is split into labelled drawers so the crew can find everything with the doors half open.
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.
Persian Gulf International serves Khiyaroo and Bushehr Province from a coastal site only 27 feet above sea level. Airport catering here is shaped by the heat, the Gulf and a general aviation apron that moves at its own pace; FBO services and ground handling services at PGU decide who meets the van and which door opens. For business aviation, OIBP works as a quiet regional business aviation hub on the Gulf coast.
PGU sees a mix of corporate and government movements, and the business aviation hub role shows in how each flight is briefed. Business aviation catering, executive jet catering and aviation catering are built per flight; inflight catering and in-flight catering follow the sector; diplomatic flight catering is cleared first; cabin crew meals and crew meals come on request. FBO services and ground handling services shape the handover on the apron.
Iran controls imported food, so the safest route for a crew at Khiyaroo is locally prepared meals. For anything arriving from abroad, we confirm what can be uplifted before ordering, and we agree the handover with FBO services and ground handling services so the business aviation hub apron stays clear of surprises.
Average rating from the cabin crew and pilots we cater for.
“Packing poached fish with steamed rice for 10 passengers at Persian Gulf International Airport needed careful thought, especially given a small galley worktop. I appreciated the emphasis on packing arrangement throughout the in-flight catering services arrangements. Our request to The Galley Girls focused on the salads, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the side dishes to brief the crew without making assumptions about what had been ordered.”
“Food presentation mattered to our 2 guests, but a late menu amendment also had to be considered when organising grilled salmon with a lemon dressing at OIBP. We discussed the dimensions before confirming; The Galley Girls grouped the side dishes into clearly marked packs that were easy to handle. Separating the starters 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 meal organisation.”
“The cabin briefing at PGU included 2 passenger meals, a request for grilled salmon with a lemon dressing, and instructions addressing a small galley worktop. The Galley Girls labelled the desserts in line with our brief, so the cabin team could identify the relevant portions quickly. I found the canapés without searching through every box, a small detail that mattered during the final cabin checks. I would discuss aviation catering services with them again, especially when portion planning needs careful coordination.”
The quote is built dish by dish. Persian Gulf fish and pistachio sweets cost more than rice and roasted vegetables, so the same cabin can land in very different places depending on what you choose.
Slots drive it. A morning departure from Khiyaroo with a quick turn asks for packed cold items, while an afternoon slot leaves space for a full hot service. Last-minute orders are handled whatever the hour.
Duty time is the real constraint for the crew here. Local sourcing at Bushehr avoids most import questions; for foreign products, ask us first and we confirm what can be uplifted.
For most trips yes, but when a guest has a diet, we prefer to cook it. Children's meals and allergen free plates are packed with the seat number so nobody mixes trays.
No: food is ordered apart from the charter. Government and delegation flights at Persian Gulf International add a protocol step, then we confirm and invoice the menu on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
