Catering to your aircraft in Shahrud.
Shahrud International stands high on the Semnan plateau, and flights here mean dry air, quiet ramps and galleys that need meals ready to plate. We cook and pack for your aircraft and hand over to your handling agent.
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 where the Alborz range falls away into desert, and the table here is built on that dryness: dried fruit, nuts, flatbread, saffron rice and slow stews. A private jet menu for Shahrud leans on what keeps well, and an inflight menu from here favours dishes that hold their shape in a galley. Private jet food is chosen for the cabin, not the restaurant.
Local specialities from around Shahrud travel well: saffron rice, grilled kebab, herbed rice, pistachios and dried fruit. The private jet menu uses them as the base, the inflight menu keeps the sauces apart, and private jet food stays simple enough to plate from a drawer. Private jet platters, gourmet inflight meals and private jet snacks all draw on this local table in Semnan Province.
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.
Shahrud International sits at 4,215 ft on the dry plateau of Semnan Province, and that altitude and clear air shape every departure. Private jet catering here is built for a galley that may run a single oven, with inflight catering that survives a long sector and an apron handover. In-flight catering, aviation catering and business aviation catering all follow one order, and executive jet catering, diplomatic flight catering and cabin crew meals are written into it the same way.
At OIMJ, a corporate jet may land with four passengers and leave with a long leg ahead. Business jet catering is planned around that; corporate jet catering and charter flight catering are built per seat, while VIP flight catering and luxury inflight catering come from a private jet chef working to your bespoke menu.
For official flights, the order is cleared before cooking begins. Government flight catering at OIMJ keeps traceability and discretion, head of state flight catering follows protocol, and VIP aviation catering and state visit aircraft catering go to the aircraft without drawing attention.
Dietary requests at Shahrud follow the local kitchen: halal is the default for meat here, kosher meals are sealed and handed over unopened, and vegan and gluten free plates are easy around rice, herbs and pulses. Special meals are prepared apart from the main order, with allergen free plates and kids meals marked by seat so cabin crew can serve without checking twice.
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.
Your crew on a long Shahrud turnaround need food that works from a drawer. Crew meals are ordered on request and billed on their own; flight crew meals and pilot meals are packed separately, crew catering is labelled by role, cockpit meals travel in crew meal boxes, and different meals for pilots can be arranged.
At OIMJ, FBO catering is handed over at the general aviation terminal or to your handling agent at the aircraft. Catering delivery to the FBO is coordinated with ground handling catering, and handling agent catering stays one phone call or email away.
Larger business aircraft at OIMJ may need a high loader to reach the main door, depending on the type. Galley catering is loaded by the airside team under your handling agent, with airside catering delivery coordinated at the apron. Tell us the type and the door height so aircraft provisioning matches what your galley can hold.
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.
OIMJ handles general aviation and the odd government movement out of Shahrud. Airport catering here is uncomplicated: FBO services and ground handling services take a sealed order at the apron, and the crew knows what is in each box.
Shahrud is no crowded business aviation hub, so the plan matters more than the queue. FBO services and ground handling services receive the inflight catering and aviation catering sealed, in-flight catering suits the long leg ahead, business aviation catering and executive jet catering go to your agent, diplomatic flight catering stays discreet, and cabin crew meals and crew meals ride in their own boxes.
Iran controls imported food, so catering for a flight from Shahrud is sourced locally and listed for customs. Your handling agent presents the papers through the FBO services and ground handling services on the field, and sealed packaging keeps inspection brief.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at OIMJ, with herb chicken with a quinoa salad requested for 4 guests and a changing departure schedule to accommodate. Our brief for VIP flight catering was met with a sensible plan for written menu details. We discussed the dimensions before confirming; The Galley Girls grouped the sauces into sealed meal containers that were easy to handle. Separating the salads from the first service items helped us avoid opening boxes we did not yet need.”
“Before our guests boarded at RUD, we needed avocado toast components and breakfast fruit divided into 3 portions suitable for a tight boarding window. With charter flight catering, careful attention to cabin service sequence matters as much to our crew as the menu itself. The Galley Girls confirmed the handover contact and identified the breakfast portions, making the catering delivery easier for our team to track. The sauces went straight to the right colleague instead of circulating between several people during the turnaround.”
“Choosing beef fillet with roasted potatoes for 10 people at Shahrud International Airport was straightforward; the challenge was making it work with a short ground stop. The Galley Girls updated the desserts in the written order and sent back a confirmation that clearly showed our amendments. The note about the canapés was easy to spot, and we could brief the rest of the team quickly. With private jet food, careful attention to packing arrangement matters as much to our crew as the menu itself.”
Empty repositioning from RUD asks for little: a hot crew dish, a snack box, nothing more. How much does private jet catering cost is simply the sum of those items, agreed before the slot.
Lead time here is mostly a question of access: the handling agent must clear the vehicle onto the apron. Last-minute orders are handled, and we coordinate with the agent directly.
Iran restricts some imported foods, so customs matter on any slot at Shahrud. For night departures we deliver sealed boxes with a manifest, so inspection is short.
Outside food is possible only within customs rules, which vary by product. A return leg ordered from Shahrud is packed per seat and ready for your handling agent.
Catering is not part of a private jet charter, and Shahrud's season makes that clear: when departures slide with the weather, the food order slides with them.
Tail, pax and diets — a flight attendant takes it from there, day or night.
