Catering to your aircraft in Masjed Soleyman.
Masjed Soleyman is oil-field country, and flights into QMJ tend to carry technical teams and delegations. We write the menu for the galley, label every box by seat, and deliver at the aircraft, day or night.
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 Province is the south-west of Iran, a warm lowland of rivers and date groves around Masjed Soleyman, and the private jet menu for QMJ draws on it. Local specialities travel well when they are chosen for a galley: saffron rice, grilled kebab, stewed khoresht. An inflight menu here leans on dishes that hold on a hot apron. Private jet food from this region is rice-based, herb-heavy and generous with grilled meat. Private jet platters of flatbread, cheese, herbs and fresh fruit work for a cold service. Gourmet inflight meals can be a khoresht with plain rice on the side, and private jet snacks are dates, pistachios and dried fruit, which suit the crew drawer too. Local specialities in Khuzestan Province reward a simple brief, and Masjed Soleyman is the name we put on the order.
For a flight into Masjed Soleyman, the private jet menu starts from Khuzestan Province itself: citrus, dates, river fish, slow-cooked stews, flatbread baked fresh. We write the inflight menu so each dish has a service note, because private jet food only works if the galley can finish it. Local specialities are plated cold or re-plated from the oven. Private jet platters carry herbs, cheese, olives and fruit. Gourmet inflight meals follow the passengers' tastes, from grilled chicken with saffron rice to a vegetable khoresht. Private jet snacks are nuts, dates and sweets that sit in a seat pocket. Masjed Soleyman orders are briefed with the headcount and the galley layout.
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.
Masjed Soleyman is oil-field country, and QMJ at 1,206 ft sees a different kind of traffic from a resort field: operators, delegations, technical teams. Private jet catering for that mix is built around what a galley can finish, not what a menu can promise. Inflight catering and in-flight catering orders for QMJ are agreed with the FBO in mind. Aviation catering and business aviation catering use one routine at every airport. Executive jet catering, diplomatic flight catering and cabin crew meals are each briefed separately, then invoiced like any other order.
For corporate jet catering at Shahid Asiyaee, the brief starts with who is flying and what the galley holds. Business jet catering for a delegation at Masjed Soleyman might be a regional stew with plain rice; VIP flight catering for a short hop might be cold and boxed. Charter flight catering and luxury inflight catering are written by a private jet chef, and a bespoke menu is never longer than the galley can handle.
When a state delegation lands at Shahid Asiyaee, the order is cleared first and cooked second. Government flight catering and VIP aviation catering follow the same route as any order, with more traceability. Head of state flight catering and state visit aircraft catering are packed sealed and delivered under the handling agent's supervision.
Special meals at QMJ are a procedure, not a label. Iranian cooking is rice, herbs and grilled meat, so the allergen question is usually nuts in the rice dishes, dairy in the yoghurt sides and gluten in the flatbread. Halal is the local default, and kosher is packed sealed and kept apart. Vegan, gluten free and allergen free meals are cooked on a separate board and boxed apart from the guest trays. Kids meals are plain rice, chicken and fruit. Tell us the seat numbers and the restriction, and the lid carries only the 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.
On a day at Masjed Soleyman the crew eats last, so crew meals are boxed to travel and hold. Flight crew meals and pilot meals are ordered on request at Shahid Asiyaee and billed with the rest. Crew catering is marked CREW, cockpit meals stay easy to eat at the controls, and crew meal boxes carry a main, a side and fruit. Different meals for pilots are supplied when the operator asks, and cabin crew meals are listed separately.
FBO catering at QMJ is handed over where the aircraft stops: at the FBO or the general aviation terminal, through your handling agent. Catering delivery to the FBO at Masjed Soleyman is agreed with the person who opens the apron. Ground handling catering and handling agent catering follow the field's access rules, and the galley is loaded from the stairs or a lift.
At Shahid Asiyaee the aircraft type decides how the galley is loaded: door height, the galley position and whether a high loader is needed. Galley catering for a light jet is carried up the stairs, while a larger cabin may need airside catering delivery with a lift. Aircraft provisioning at QMJ is agreed with the FBO or your handling agent, who opens the apron access. Give us the type and the tail and we pack for that galley.
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.
QMJ is a small airport in south-west Iran at 1,206 ft, built for the oil country around Masjed Soleyman. Airport catering at this field is straightforward: general aviation, a modest terminal, FBO services at the apron. Ground handling services arrange the access.
Shahid Asiyaee is a quiet business aviation hub in Khuzestan Province, with traffic tied to the energy sector and regional delegations. Inflight catering and in-flight catering here are written for small cabins. Aviation catering and business aviation catering follow one routine, executive jet catering is cooked for the galley, diplomatic flight catering is cleared first, and cabin crew meals are ordered on request.
Iran applies firm rules to imported food, and customs at Shahid Asiyaee are a reason to prefer food prepared in country. Declare what you bring, keep products sealed and labelled, and tell us the tail and slot so the order matches the paperwork at Masjed Soleyman.
Average rating from the cabin crew and pilots we cater for.
“A request for a cold lunch with cheese and fruit, 5 passengers, and a changing departure schedule: that was our brief for the departure at Shahid Asiyaee Airport. The galley preparation stood out more than any sales pitch about airline catering. After a final adjustment to the sandwiches, The Galley Girls gave us one revised order summary to work from. The main courses remained as originally requested, which was reassuring when we checked the latest version with operations.”
“The cabin briefing at QMJ included 4 passenger meals, a request for smoked salmon bagels and sliced fruit, and instructions addressing several individual meal preferences. The side dishes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the snack boxes identifiable helped the colleague taking over service understand the order without another long explanation. The packing arrangement stood out more than any sales pitch about crew meals.”
“Rather than an elaborate service at Shahid Asiyaee Airport, our 12 guests wanted vegetarian wraps and colourful salads, organised sensibly around a tight boarding window. The snack boxes came from The Galley Girls in compact food boxes, with a packing list that matched the contents. I could hand the main courses to a colleague with a short explanation instead of unpacking the whole order. With FBO catering, careful attention to galley preparation matters as much to our crew as the menu itself.”
How much does private jet catering cost for a night flight out of QMJ? It follows what is cooked and for how many. A late departure with a hot khoresht for six is priced by the menu and invoiced on its own, exactly like a daytime order.
Lead time for a return leg from Masjed Soleyman is easy to manage when you order both legs together: the outbound menu and the way back are written in one brief. Last-minute orders are handled, and the return leg can be adjusted once the aircraft has landed at QMJ.
Customs at Shahid Asiyaee follow Iranian import rules for food: sealed, labelled products are treated more easily than loose produce, and pork and alcohol are not part of what we put on board. The hot season and the dust windows that decide departures in Khuzestan Province also decide what is sensible to pack: cold, sealed, labelled.
You can bring food on board at Shahid Asiyaee, subject to local rules, but small cabins make loose provisions awkward. A catered order arrives sealed, marked by seat, and fits the drawer.
Catering sits outside a private jet charter into Masjed Soleyman: you order it, and it is billed as any order. Customs rules for food in Iran favour local preparation, which is what we plan for QMJ.
Tail, pax and diets — a flight attendant takes it from there, day or night.
