Catering to your aircraft in Semnan.
OIIS is a high plateau field in Semnan Province, calm most of the year and hot on the apron in summer. We pack for the oven and drawer you actually have and hand over through your 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.
Semnan Province sits on the old Silk Road corridor south of the Alborz range, and a private jet menu for Semnan Municipal draws on that: flatbreads, walnuts, dried apricots and mulberries, pistachio sweets, saffron rice, grilled lamb and chicken kebab. These are the local specialities that travel well in a galley. The inflight menu for SNX keeps rice and kebab hot, chilled platters of herbs, cheese and bread cold, and the sauce apart. Private jet food from here is mostly dry goods and grilled protein, which suits a cabin with a single oven. Private jet platters carry dates, nuts and fresh herbs; gourmet inflight meals are plated at the galley; private jet snacks are sealed packs of pistachio, dried fruit and sweets from Semnan Province.
For Semnan, the private jet menu starts from a short list of regional staples: sangak and lavash bread, saffron-scented rice, grilled kebab, herb and walnut spreads, dates and dried mulberries. Local specialities from Semnan Province are chosen because they survive a dry apron and a cool galley. The inflight menu keeps hot dishes sealed with their sauce apart, and cold items in sealed trays. Private jet food for an OIIS departure is built around your oven and drawer space. Private jet platters are cut by passenger, gourmet inflight meals are re-plated by your crew, and private jet snacks stay dry and sealed.
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.
At 3665 ft on the edge of the Alborz foothills, Semnan Municipal (OIIS/SNX) is a dry, clear-air airfield where private jet catering has to arrive cool and stay dry. Inflight catering here leans on breads, saffron rice and dried fruit that hold well. In-flight catering for a short hop or an overnight is built around what your galley can actually do. Aviation catering and business aviation catering are packed and handed over at the aircraft. Executive jet catering follows your tail and your seat plan, diplomatic flight catering goes through protocol first, and cabin crew meals are ordered on request.
Business jet catering at OIIS is rarely large. Corporate jet catering for executives is built from your seat plan. A private jet chef sets a bespoke menu for VIP flight catering or charter flight catering, and luxury inflight catering is kept to what survives a dry, hot apron.
State visit aircraft catering at OIIS starts with a cleared menu. Government flight catering and head of state flight catering are handled by a named team, and VIP aviation catering is packed sealed and handed over without fuss.
Special meals at Semnan Municipal are a procedure, not a label. Kosher is sealed and requested ahead, halal is the local default for meat, vegan and gluten free plates are cooked on a separate board, and allergen free meals are boxed apart. Walnuts, pistachio and sesame run through regional cooking, so nut and sesame allergens are the ones we check first. Kids meals are simple rice and grilled chicken, packed per seat.
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.
For crews on the ground at OIIS, crew meals come on request, billed as part of the order. Flight crew meals and pilot meals are packed apart from guest trays. Crew catering stays simple, cockpit meals are sealed for a fast eat, crew meal boxes are marked, and different meals for pilots are prepared on request.
FBO catering at Semnan is handed over at the aircraft on your slot. Catering delivery to the FBO is arranged with your handling agent; the general aviation terminal is where the handover is agreed. Ground handling catering and handling agent catering follow your tail and the slot.
At OIIS, how the aircraft is loaded depends on its door and galley. A light or midsize jet takes galley catering by hand through the door; a larger cabin may need a high loader arranged with your handling agent. Airside catering delivery follows the apron access your handling agent sets, and aircraft provisioning is planned from your tail and galley layout.
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.
Semnan Municipal is a small general aviation field serving Semnan city and its province, a quiet business aviation hub on the plateau. Airport catering here is planned around your tail and slot, and FBO services and ground handling services decide how the handover goes at the apron.
Inflight catering and in-flight catering at Semnan stay uncomplicated. Aviation catering and business aviation catering fit a light traffic pattern, with FBO services and ground handling services arranged for each visit. Executive jet catering, diplomatic flight catering, cabin crew meals and crew meals are ordered on request.
Food entering Iran is subject to customs control, which is why Semnan orders are prepared locally. Your handling agent, through its ground handling services, controls the apron and the handover, and the FBO services on the field follow the same access.
Average rating from the cabin crew and pilots we cater for.
“What impressed me at OIIS was how a request for a cold lunch with cheese and fruit was handled despite a family lunch request. I gave The Galley Girls our storage brief and asked for the side dishes to arrive in shallow trays. When comparing private jet catering companies, I would look closely at cabin service sequence after this experience. The crew provisions were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Working around a late menu amendment at SNX, I asked for beef fillet with roasted potatoes in portions appropriate for our 4 passengers. My search for "private jet catering near me" led to a practical conversation about cabin service sequence. The Galley Girls labelled the side dishes in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the sauces at a glance instead of lifting lids just to establish what belonged to each service.”
“Getting mushroom risotto and a green salad ready for 8 guests at Semnan Municipal Airport required an order that accounted for a late menu amendment. The order made private jet catering menu feel manageable because the written menu details had been considered beforehand. The Galley Girls prepared the sandwiches for assembly in the galley, with the accompanying elements easy to locate. We could finish the fruit plates as each guest was ready, rather than laying everything out at once.”
A two-service long leg out of Semnan is priced dish by dish: kebab koobideh and lamb stew cost more, herb platters, bread and dried fruit cost less. Saffron and walnuts lift the price of a plate, a sealed pistachio pack barely moves it.
With an empty cabin there is little to plan this sector; we build around the next passenger leg out of OIIS. Semnan orders stay simple, and last-minute orders are handled.
Iranian customs controls food entering the country, so Semnan meals are prepared locally instead of being imported. Your handling agent opens the airside access and clears the delivery to the aircraft.
You can carry your own food, but customs may ask about it at a quiet field like Semnan. For a night or early slot, ordering locally keeps the galley simple and the apron handover predictable.
No, catering is not part of a charter. A return leg stocked from OIIS is a separate order, invoiced on its own, and handed over at the FBO like the outbound one.
Tail, pax and diets — a flight attendant takes it from there, day or night.
