Catering to your aircraft in Ahvaz.
Summer heat on the Khuzestan plain sets the rhythm at OIAW, and we cook and pack with that in mind. For the crew at Ahvaz, we build dishes that hold on a warm apron and finish in your galley.
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 is the south-west of Iran, a hot river plain where the Karun runs through Ahvaz, and the local table follows the water and the date palms. A private jet menu for Ahvaz leans on grilled river and Gulf fish, saffron rice, herb stews and dates. We write the inflight menu so each of these travels the way it should in a galley: stews packed for the oven, rice with its saffron kept apart, fish plated cold or finished hot.
Private jet food at Ahvaz is a Khuzestan menu, built from local specialities that suit an aircraft. Ghalieh mahi, a tangy fish stew with herbs and tamarind, is the dish people from Khuzestan ask for first, and we pack it with the rice on the side. Private jet platters carry grilled kebab and dates, gourmet inflight meals take the stews, and private jet snacks are nuts, dried fruit and sweets from the region. Every item is packed with its service step on the label.
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.
Ahvaz sits on the flat, hot plain of Khuzestan, and Qasem Soleimani International (OIAW / AWZ) works around that heat: dishes are packed to stay stable on a summer apron. Private jet catering here means building the order around the galley you actually have, from inflight catering for a short hop to aviation catering for a long sector. Business aviation catering and executive jet catering follow the same plan, and diplomatic flight catering and cabin crew meals are ordered with the flight.
A business jet into Ahvaz usually brings a small party for the oil and industrial companies of Khuzestan. Business jet catering here is a short brief, and corporate jet catering follows the same plan. VIP flight catering, charter flight catering and luxury inflight catering are written around what the galley can finish, and a private jet chef at Ahvaz builds a bespoke menu from local ingredients.
Government flight catering at Ahvaz is run by protocol, not by the kitchen. Head of state flight catering and VIP aviation catering follow a menu cleared in advance, with a named team and the same discretion each time. State visit aircraft catering is traced item by item, and nothing is described outside the order.
In Khuzestan, hidden allergens sit in sauces and stews more than in the visible dish: nut pastes, sesame, and dairy added to rice. Special meals at Ahvaz are therefore a procedure: kosher, halal, vegan, gluten free, allergen free and kids meals are cooked on their own board, boxed apart, and marked by seat. Halal is the local default; the other diets are set up with the order.
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 OIAW are ordered on request, with the flight, and invoiced like the rest of the order. Flight crew meals and pilot meals can be hot or cold, and cockpit meals are packed to be eaten with one hand. Crew catering and crew meal boxes are labelled CREW, and different meals for pilots are available when the operator wants them. Cabin crew meals for the Ahvaz rotation carry the CREW label too.
At Ahvaz, the handover goes through the FBO and your handling agent. FBO catering is brought to the general aviation terminal or to the aircraft, and catering delivery to the FBO is arranged so the right person is waiting at the right door. Ground handling catering and handling agent catering are planned together.
At OIAW the aircraft type decides how the galley is loaded: door height, whether a high loader is needed, and the size of the galley itself. Galley catering for a large cabin is planned against its trolleys and ovens, airside catering delivery is agreed with the handling agent for the apron, and aircraft provisioning follows the sector and the heat on the day.
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.
Ahvaz's airport, OIAW, sits low on the Khuzestan plain and serves both scheduled traffic and general aviation. Airport catering for a private flight is arranged with the handling agent, and FBO services and ground handling services are the points of contact on the field.
Business aviation hub traffic at Ahvaz follows the oil and gas calendar of Khuzestan, and winter is the milder season for operators. Inflight catering and in-flight catering for these flights are written to the sector, aviation catering and business aviation catering to the galley, executive jet catering to the cabin, and diplomatic flight catering and cabin crew meals are ordered with the trip.
Food entering Iran is controlled, and what can be brought in for a flight depends on the rules in force. A menu built from local Khuzestan produce keeps customs simple, and your handling agent confirms what is declared for the aircraft before the order is finalised.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at Qasem Soleimani International Airport: our 2 passengers wanted a cold lunch with cheese and fruit, and we had a tight boarding window. This experience of in-flight catering services gave us a useful reference for managing crew briefing on another departure. Our request to The Galley Girls focused on the main courses, with enough detail to distinguish passenger portions from additional provisions. The quantities of canapés matched our service plan, leaving us comfortable with the order before the final briefing.”
“My order at OIAW covered roasted vegetable bowls with separate dressings for 4 guests, with a practical service plan needed because of a tight boarding window. The Galley Girls kept the crew provisions separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the canapés ready without cluttering the galley work area during preparation. Our brief for aviation catering was met with a sensible plan for packing arrangement.”
“Between cabin checks at AWZ, I coordinated a light pasta dish with grilled vegetables for 3 guests and explained our concerns about an evening cabin service. The desserts came from The Galley Girls in divided catering boxes, with a packing list that matched the contents. We placed the sandwiches in their planned storage area without first having to reorganise all the catering boxes. For our team, the strongest part of their aviation catering services was how they handled portion planning.”
Private jet catering cost at Ahvaz depends on how the plan fits the cabin: number of seats, ovens aboard, and the style of service. Send the type and the number of guests and we price that menu.
Orders are easy to place here because the menu is cooked from local produce, which avoids most import questions. Last-minute orders are handled, and where an item needs a permit or a clearance, we say so when we confirm.
Customs at Ahvaz treat packaged local food simply: sealed dates, rice and nuts travel in labelled boxes. Leftovers on an inbound flight can be restricted, and we advise on that when you order.
Yes, your own food can come aboard, though a tight slot at OIAW works better with one handover. We deliver to the aircraft on your slot, labelled and ready for the galley.
No. Catering is not part of the charter: you order it separately and it is invoiced on its own. For a crew waiting out a long duty day at OIAW, crew meals can be added on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
