Catering to your aircraft in Shiraz.
Shiraz sits at 4,927 ft in Fars Province, so spring heat is dry and winter nights are cold on the apron. We pack for that: Persian dishes that survive a drawer, crew meals labelled apart, delivered to your FBO or 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.
Shiraz is the city of poets, gardens and wine in popular memory, and its table is just as layered. For a private jet menu out of OISS we start from Fars Province itself: saffron rice with barberries, pomegranate in the sauces, sour orange and verjuice for acidity, walnuts, dates, dried limes. An inflight menu here leans on those sour and herbal notes, because cabin air at altitude dulls sweetness and rewards brightness.
Private jet food from Shiraz has to survive a drawer and a short oven, so we choose local specialities that hold: fesenjan-style stews packed with the rice apart, kebab koobideh sliced at the galley, herb frittata served cold. In {Region} terms, Fars Province gives us citrus, rosewater, pistachio and sour cherry; Shiraz gives us the dishes. We say plainly which ones travel and which stay on the ground.
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.
Shiraz Shahid Dastghaib International lies at 4,927 ft, and the first thing a crew notices is how dry the cabin air gets after a climb out of OISS. Our private jet catering here works around that: herbs, citrus and pomegranate for lightness, and inflight catering that holds in a drawer. In-flight catering is packed for your galley, and aviation catering stays plain on paperwork. For business aviation catering and executive jet catering, the brief is simple: tail, slot, seat plan. Diplomatic flight catering is handled with discretion, and cabin crew meals are packed separately on request.
A business jet catering brief at Shiraz usually starts with the passengers: a delegation, an executive team, a family. Corporate jet catering here is built around the galley of the aircraft, VIP flight catering around discretion, and charter flight catering around the flight plan. Luxury inflight catering uses saffron, walnut and pomegranate; our private jet chef writes a bespoke menu once we know the seat plan.
When an official party flies into OISS, the menu is approved first and the cooking follows. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering share one discipline: discretion, traceability and a named contact from order to handover.
Persian cooking hides allergens in plain sight: walnuts in fesenjan, pistachio in sweets, wheat in the flatbread, dairy in the yoghurt. For Shiraz we cook special meals on a separate board, label by seat number, and pack kosher, halal, vegan, gluten free, allergen free and kids meals sealed apart from guest 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.
On a Shiraz turn the crew often eats late and standing in the galley. At OISS the flight crew meals go on the order only when you ask for them, and they are billed as a line of their own. We pack cockpit meals as crew meal boxes you can eat one-handed: a stew with rice, a wrap, fruit. Pilot meals come as different meals for pilots, one dish for the captain and another for the first officer, so the two never share a plate. Crew catering at OISS is labelled CREW and stays out of the guest drawers.
At OISS the general aviation terminal and the handling agent decide who opens which door. Our FBO catering is packed for that route: catering delivery to the FBO, ground handling catering, handling agent catering, all matched to your tail and slot.
Larger aircraft at Shiraz need a high loader for galley catering, and the handling agent arranges access to the apron. Airside catering delivery is matched to the door height and the galley of your type; aircraft provisioning is agreed before the slot, not at the aircraft step. Tell us the tail and we pack for that galley, trolley or drawer.
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.
Shiraz Shahid Dastghaib International is the main gateway to Fars Province, with the ruins of Persepolis and the gardens of Shiraz driving much of its traffic. Airport catering here serves a mix of private flights and official visits. General aviation passes through a handling agent, and the field sits at 4,927 ft. FBO services and ground handling services at OISS are arranged around that agent, so the catering handover follows their access to the apron.
Shiraz is a quiet business aviation hub with strong seasonal demand around spring festivals and archaeological tourism. Inflight catering, in-flight catering and aviation catering for business aviation catering clients follow the same rule here: simple, labelled, ready for the galley. Executive jet catering, diplomatic flight catering and cabin crew meals are packed in separate boxes on request. Crew meals are boxed apart too, and the FBO services and ground handling services at the field decide where the handover happens.
Iran regulates food entering the country, and imported provisions can be inspected by customs. For catering at Shiraz, the practical consequence is to order local and let the handling agent manage airside paperwork, since ground handling services at OISS already cover that access. Rules change, so confirm with your handler.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at OISS: our 11 passengers wanted a charcuterie board and fresh bread, and we had a short ground stop. My main takeaway from this FBO catering order was the practical approach to storage requirements. After a final adjustment to the canapés, The Galley Girls gave us one revised order summary to work from. The sauces remained as originally requested, which was reassuring when we checked the latest version with operations.”
“I wanted a selection of petits fours and sandwiches for 10 guests at SYZ, packed sensibly for a cabin team dealing with an evening cabin service. We described our serving sequence to The Galley Girls and asked for the side dishes to be packed accordingly. That left time to check the sauces properly before the passengers were ready for the next part of the service. For airport catering, that attention to portion planning made the order noticeably easier to manage.”
“One detail shaped our order at Shiraz Shahid Dastghaib International Airport: limited fridge space, alongside a request for roasted vegetable bowls with separate dressings for 10 passengers. I wanted clear identification on the canapés; The Galley Girls made the packing arrangement easy to compare with the order. I found the side dishes without searching through every box, a small detail that mattered during the final cabin checks. For inflight catering, that attention to packing arrangement made the order noticeably easier to manage.”
Private jet catering cost in Shiraz follows two things: what you order and how it reaches the aircraft. Through your handling agent, airside access can mean extra coordination, and we state that on the quote. A cold plate of sabzi and cheese sits well below a lamb khoresh with saffron rice.
There is no cut-off written in stone at OISS: the lead time is the point at which your slot, the handling agent and the menu all line up. Night and early morning departures simply need that alignment sooner.
Ordering the way back from Shiraz keeps customs simple: local ingredients, local packing, one handover. Rules on imported food vary and change, so ask your handling agent.
You can bring food, but Shiraz makes it hard: customs checks on entry and a weather window that can shift the slot. Local catering, packed for your galley, removes both problems.
No, catering sits apart from the charter. At Shiraz we ask the aircraft type first, because the galley size sets what we can serve hot and what stays cold.
Tail, pax and diets — a flight attendant takes it from there, day or night.
