Catering to your aircraft in Maragheh.
Maragheh runs quiet outside the winter months, and Sahand's 4,396 ft elevation means cold air in the cabin before you even load. Our former VIP flight attendants pack for that, with labels the crew can read in the dark.
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.
East Azerbaijan Province is walnut, honey, dried fruit and slow-cooked lamb country, and the private jet menu for Sahand draws on all of it. A good inflight menu here leans on what the region does well: Tabriz-style kofte, herb-heavy rice, and soft flatbread that holds up in a drawer. Private jet food from Maragheh travels best when it is built for the galley rather than adapted to it, so we pack local specialities the way a crew would want to receive them. Private jet platters of cheese, walnuts and fresh herbs sit alongside gourmet inflight meals such as saffron rice with grilled chicken. Private jet snacks lean on dried mulberries, pistachios and regional sweets. Every dish is chosen as one of the local specialities of East Azerbaijan Province that keeps its shape on a tray.
For Maragheh and the wider East Azerbaijan Province, the private jet menu is built from honey, walnuts, lamb and the herb plates that come with every Iranian table. The inflight menu is written for your galley: what goes in the oven, what stays chilled, and what needs a separate pot. Private jet food at Sahand works best when the local specialities are plated simply, so private jet platters carry cheeses, fresh herbs and flatbread, while gourmet inflight meals use braised lamb or grilled fish with rice. Private jet snacks are dried fruit, nuts and small pastries that survive the altitude. The result is a local table that reads like East Azerbaijan Province rather than a generic tray.
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.
Sahand Airport sits at 4,396 ft on the East Azerbaijan plateau, and that altitude shapes how a tray is packed before it ever reaches the cabin. Private jet catering for OITM/ACP is built around that cold, dry air and the galley you have on board. Our former VIP flight attendants treat inflight catering and in-flight catering as one job: food that survives the climb and plates properly. Aviation catering for Maragheh is handed to the FBO or your handling agent, and business aviation catering orders can include executive jet catering for a short sector or a long one. Diplomatic flight catering and cabin crew meals are quoted the same way as every other line.
Business jet catering at Sahand usually serves a small party on a short sector, and the galley decides everything. Corporate jet catering and VIP flight catering from Maragheh start from the aircraft type, then the menu. Charter flight catering runs the same way, and a private jet chef writes a bespoke menu around local honey and walnuts. Luxury inflight catering stays simple on this field, with nothing that needs a second oven.
Government flight catering at Sahand is handled through protocol before anything is cooked. Head of state flight catering and VIP aviation catering are quoted with a named team, traceability on every item and discretion on the ramp. State visit aircraft catering for Maragheh runs through your handling agent.
Special meals at Sahand follow the way the local kitchen actually cooks: lamb and chicken dominate, so kosher and halal are handled by sourcing and separate preparation, not a label. Vegan and gluten free options lean on rice, pulses and herbs, which are naturally common here. Allergen free meals matter most with walnuts and pistachios, which turn up in many regional dishes, so those are kept off the board entirely. Kids meals are simple rice and chicken, packed apart from adult trays.
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 crew at OITM often have a short turn and a cold ramp, so crew catering has to travel well. Crew meals, flight crew meals and pilot meals are boxed for the flight deck, and cockpit meals stay chilled or oven-ready. Crew meal boxes carry a CREW label, and different meals for pilots are packed on request. Cabin crew meals are ordered with the flight and invoiced as an extra line.
FBO catering at Sahand is delivered to the general aviation terminal and handed to your handling agent at the apron. Catering delivery to the FBO follows your slot, and ground handling catering through the agent keeps airside access clean. Handling agent catering at Maragheh is coordinated by phone, any hour.
Aircraft at Sahand range from light jets to larger business types, and the aircraft decides the loading. Galley catering is packed to the doors and hold you actually have, and airside catering delivery goes through your handling agent at the apron. For aircraft provisioning on larger types, tell us the type so the carts and boxes match the door height and whether a high loader is needed.
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.
Sahand Airport serves Maragheh and East Azerbaijan Province, and its role in airport catering is mostly general aviation and occasional state traffic. FBO services and ground handling services run through the terminal, which suits a small, quiet field.
Sahand works as a modest business aviation hub for the province. Inflight catering and in-flight catering are ordered around the season, and aviation catering and business aviation catering follow the same pattern. Executive jet catering, diplomatic flight catering and cabin crew meals are all quoted individually.
Iran regulates food import, so imported items are best avoided on a Maragheh order. Customs follow the general aviation terminal process, and catering is sourced locally so the handling agent can clear it quickly.
Average rating from the cabin crew and pilots we cater for.
“My order at OITM covered a cheese board and savoury canapés for 6 guests, with a practical service plan needed because of a family lunch request. The Galley Girls understood why we wanted the snack boxes readily accessible instead of spread across several different boxes. The sandwiches were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. This experience of private aviation catering gave us a useful reference for managing storage requirements on another departure.”
“Between cabin checks at ACP, I coordinated smoked salmon bagels and sliced fruit for 5 guests and explained our concerns about two separate meal services. The Galley Girls used a readable packing list for the main courses, which helped when two colleagues checked the order together. The starters were also listed clearly, which made it easier to pass instructions between crew members during preparation. For our team, the strongest part of their business jet catering was how they handled written menu details.”
“Menu approval at Sahand Airport covered beef fillet with roasted potatoes for 4 guests, leaving us to organise the service around a small galley worktop. The Galley Girls updated the starters in the written order and sent back a confirmation that clearly showed our amendments. The order made business aviation catering feel manageable because the catering handover had been considered beforehand. The canapés remained as originally requested, which was reassuring when we checked the latest version with operations.”
The total depends on what you serve and when. A long leg out of OITM with a full lunch and a light second meal is priced per menu, with the oven items costing more than chilled ones. Private jet catering quotes come back once we know your galley.
Short flights suit simple orders. For a repositioning sector from ACP, we pack cold crew boxes that need no oven, and lead time depends mostly on whether the FBO is open for your slot. Last-minute orders are handled.
Iranian customs treat imported food strictly, so a local order is easier. At Sahand, your handling agent confirms airside access and the delivery point, and we pack to match.
You can, but customs rules in Iran cover imported food, and a night departure leaves little room to resolve a problem. Ordering locally for an early slot from Sahand avoids it, and we deliver to the FBO outside normal hours.
No, it is a different order. If you want meals loaded for the return from Maragheh, you place them from Sahand and we invoice them separately from the private jet charter.
Tail, pax and diets — a flight attendant takes it from there, day or night.
