Catering to your aircraft in Urmia.
At OITR the air is thin and cold for much of the year, so we plan hot dishes with an oven finish and keep cold plates properly chilled for your crew.
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.
Urmia sits in West Azerbaijan Province, on the shores of a large salt lake and surrounded by orchards, so a private jet menu for OITR leans on fruit, nuts and slow-cooked meat. The inflight menu we write here uses local specialities: dolmeh of vine leaves, kufteh Tabrizi-style meatballs, lamb with dried apricot, walnut and pomegranate in a khoresh, and saffron rice that holds well in a galley oven. Private jet food from the region travels well because stews improve after a rest. The Region itself is known for apricots, sour cherries, honey and fresh herbs, which suit chilled starters and platters for a short or long leg out of Urmia. Local specialities are plated to be re-finished by you, not reinvented in the aircraft.
For West Azerbaijan, the private jet menu starts with what grows around Urmia: apricots, walnuts, sour cherries, honey, herbs and good lamb. We write the inflight menu for OITR as a short list of local specialities that survive a drawer and a small oven, kufteh in broth, stuffed vine leaves, khoresh of lamb with apricot, saffron rice, flatbread and fresh cheese. Private jet food from this part of Iran is aromatic rather than heavy, which suits cabin altitude. Every dish is packed with its sauce apart and marked by seat, so the crew can re-plate without guessing.
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 4,343 feet above sea level, Urmia Airport (OITR / OMH) is a highland field beside Lake Urmia, and a menu written for it starts with the cold clear air, not the lounge. Our private jet catering here is cooked and packed by former VIP flight attendants, so inflight catering for West Azerbaijan arrives labelled by seat, with the oven and sauce marks you need. In-flight catering, aviation catering and business aviation catering all follow the same logic: the galley you actually have. Executive jet catering orders, diplomatic flight catering requests and cabin crew meals are written into one order and invoiced like the rest.
Business jet catering, corporate jet catering and charter flight catering out of OMH start from the seat plan. A private jet chef writes a bespoke menu around the passenger list, and VIP flight catering or luxury inflight catering is marked by seat.
For head of state flight catering and government flight catering at OITR, protocol comes first. VIP aviation catering is handled by a named team, and state visit aircraft catering is packed and handed over without fuss.
Around Urmia, walnuts, pistachios, sesame and dairy appear in many classic dishes, often unlabelled, so allergen free orders are handled as a separate board and a separate box. Halal is the local norm. Kosher, vegan, gluten free, kids meals and other special meals are written to the passenger's card and packed apart from the rest.
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.
When crew meals are ordered for OITR, we pack flight crew meals and pilot meals apart from the passenger service. Crew catering is sold on request and invoiced. Cockpit meals travel in crew meal boxes labelled CREW, with different meals for pilots when the operator wants them.
Urmia is a small field, so FBO catering here comes down to one door: the general aviation terminal or the aircraft itself. Your handling agent tells us where the crew will stand, and handling agent catering is built on that call, with trays marked by seat. Ground handling catering follows the slot you confirm for OITR, and catering delivery to the FBO is made once your handling agent has cleared the gate.
Galley catering at Urmia depends on the aircraft: a light jet needs a few boxes through the cabin door, a larger type may need a high loader and airside catering delivery to the door. Tell us the type and we plan aircraft provisioning around its galley and its door height.
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.
Urmia Airport serves West Azerbaijan Province, with airport catering shaped by a quiet general aviation flow and long highland winters.
Urmia is a business aviation hub for the lake region of north-west Iran. Inflight catering, in-flight catering and aviation catering orders here are written around the aircraft and the trip. Business aviation catering, executive jet catering and diplomatic flight catering requests are handled alongside cabin crew meals, and FBO services and ground handling services are part of the same planning.
Iran restricts the import of certain foods, including pork and alcohol, and customs may inspect what is brought aboard. Ordering locally avoids carrying food through the border.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at OMH, with 5 passengers choosing chicken skewers with a couscous salad and an evening cabin service influencing our preparation. The Galley Girls talked through the quantities of starters with us before confirmation, rather than leaving us to guess the portions. There was enough information about the desserts to brief the crew without making assumptions about what had been ordered. I want a private jet chef to understand galley preparation, and this order gave us a useful starting point.”
“Menu approval at Urmia Airport covered mushroom risotto and a green salad for 2 guests, leaving us to organise the service around a changing departure schedule. The Galley Girls gave us an update on the fruit plates before the handover, which helped us organise the cabin checks. The canapés went straight to the right colleague instead of circulating between several people during the turnaround. I appreciated the emphasis on crew briefing throughout the in flight catering arrangements.”
“Packing a mezze selection with flatbreads for 2 passengers at OITR needed careful thought, especially given a tight boarding window. I gave The Galley Girls our storage brief and asked for the sauces to arrive in sealed meal containers. The order made inflight catering services feel manageable because the galley preparation had been considered beforehand. The crew provisions were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
Costs rise with imported produce and fall with local, seasonal items such as apricots and walnuts. Sending the outbound and return legs together lets us plan both.
Winter weather at 4,343 feet can shift a slot, and what matters for lead time is that we know the updated one. We handle last-minute orders and adapt to changes.
Your aircraft's galley decides how much we can pack, and customs at Urmia look at what is loaded. Tell us the type and we plan accordingly.
Bringing food into the country means customs checks and restrictions on certain products. Local catering at Urmia sidesteps that.
No, charter and catering are billed separately. One local product such as saffron rice can headline the order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
