Catering to your aircraft in Yasuj.
Yasuj Airport serves a highland province, and the flights are mostly charter, official and medical. We bring catering by former VIP flight attendants to the aircraft, with crew meals available on request.
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.
Yasuj lies in Kohgiluyeh and Boyer-Ahmad Province, high country where oak woodland, pastures and nomadic Boyer-Ahmadi and Lur herding shape the table. A private jet menu built for Yasuj starts with local specialities that travel well: kebab-e torsh style marinated meat, rice with saffron and barberry, and flatbread baked in the mountain tradition. Yasuj honey is known across Iran, which makes it a natural item for an inflight menu: sealed in small jars, with fresh yoghurt, mountain herbs and walnuts alongside.
Private jet food at OISY draws on what the Zagros grows and herds: lamb, dairy, wild-herb stews, dried fruit and honey. The Kohgiluyeh and Boyer-Ahmad table is about slow cooking, so we adapt local specialities for the galley: stews packed to finish in the oven, rice kept separate, herbs and yoghurt chilled. A private jet menu from Yasuj can carry private jet platters of cheeses, nuts and dried fruit, gourmet inflight meals of grilled meat and saffron rice, and private jet snacks of dates, pistachios and honey cake.
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.
Yasuj Airport sits at 5,939 ft in the Zagros foothills, and that elevation shapes what works in a galley here: nothing delicate, nothing that depends on a long cook. Private jet catering at OISY is built around that, with inflight catering and in-flight catering packed to be finished in your own oven. Aviation catering for business aviation catering flights arrives at the aircraft through your handling agent. For an executive jet catering brief or diplomatic flight catering, we confirm the tail, the slot and the seat plan, and cabin crew meals can ride on the same order.
A business jet catering brief at Yasuj is usually small and specific: four to eight guests, one oven, a short stop. Corporate jet catering and charter flight catering here favour dishes that survive altitude and a cold apron. VIP flight catering and luxury inflight catering are packed to finish in your galley, and a private jet chef can write a bespoke menu around local lamb, saffron and walnuts.
When an official party lands at OISY, protocol decides the menu. Our government flight catering is traceable and discreet; head of state flight catering and VIP aviation catering are packed by a named team, and state visit aircraft catering is cleared with the protocol office, not the kitchen.
Kohgiluyeh and Boyer-Ahmad cooking leans on lamb, dairy, walnuts and wheat bread, so allergens hide in places a guest would not expect: nuts in sauces, dairy in rice, gluten in the flatbread. We treat special meals as a procedure, with a separate board and a separate box for kosher, halal, vegan, gluten free and allergen free dishes, and kids meals are planned on the same sheet. Tell us the restriction by seat and we adapt the local menu around it.
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 an OISY rotation the crew eats last and fastest. Crew meals are an on-request line of the order; flight crew meals and pilot meals are packed apart from guest trays, crew catering is labelled by role, cockpit meals avoid anything messy, crew meal boxes stack in the drawer, and different meals for pilots are supplied so captain and first officer never share a dish.
FBO catering at Yasuj is a hand-over to the aircraft through your handling agent. Catering delivery to the FBO is arranged against your slot; the general aviation terminal is where we meet the agent. Ground handling catering and handling agent catering follow the same steps as elsewhere: tail, slot, seat plan.
At Yasuj the apron is small, so the aircraft type decides how the galley is loaded. A light or midsize jet takes galley catering by hand through the door; a larger cabin may need a high loader arranged through your handling agent. Airside catering delivery and aircraft provisioning at OISY are coordinated with the FBO for access to the apron. Tell us the type and the galley layout and we pack to fit it.
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.
Yasuj Airport (OISY / YES) serves the capital of Kohgiluyeh and Boyer-Ahmad Province at an elevation of 5,939 ft. For airport catering, general aviation, FBO services and ground handling services, the field is small and uncomplicated, with traffic that is mostly charter, official and occasional medical flights.
Business aviation hub is too grand a title for Yasuj, but the field sees executive jet catering, inflight catering, in-flight catering and aviation catering for small charter operators. Business aviation catering and diplomatic flight catering both arrive at the aircraft through the handling agent, and cabin crew meals are ordered on the same sheet.
Iran controls food coming in and going out, and meat, dairy and honey are the usual customs questions. For a crew flying through OISY, the practical consequence is to keep catering sealed, labelled and separate by service, so your handling agent can answer an officer without opening trays.
Average rating from the cabin crew and pilots we cater for.
“With a small galley worktop to consider at OISY, we needed a practical way to serve herb chicken with a quinoa salad to 3 passengers. We described our serving sequence to The Galley Girls and asked for the starters to be packed accordingly. The order made in-flight catering services feel manageable because the final order confirmation had been considered beforehand. We left the side dishes stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Keeping the galley organised at YES meant planning avocado toast components and breakfast fruit for 6 guests with a short ground stop in mind. I would discuss aviation catering with them again, especially when storage requirements needs careful coordination. The Galley Girls used a readable packing list for the desserts, which helped when two colleagues checked the order together. Keeping the breakfast portions identifiable helped the colleague taking over service understand the order without another long explanation.”
“Getting vegetarian wraps and colourful salads ready for 3 guests at Yasuj Airport required an order that accounted for a tight boarding window. The portion planning stood out more than any sales pitch about aviation catering services. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. The quantities of main courses matched our service plan, leaving us comfortable with the order before the final briefing.”
A delegation brief is quoted like any other order, one line per menu. In Yasuj, local lamb and walnut dishes sit differently on the bill than imported cheeses, so we itemise and you decide where to spend.
A count that changes is easier when the menu is built in modules: platters scale, hot dishes are packed per portion. At Yasuj, last-minute orders are handled, and covers can be added or removed without redoing the whole order.
Customs rules for catering vary by country, and with two services the issue is leftovers. We label each tray by service and keep the second one cold and sealed, which makes inspection straightforward for your crew.
Personal food is allowed within Iran's customs rules, and an empty positioning leg makes that simple. Otherwise we pack light crew meals, on request and invoiced, with a different dish for each pilot if needed.
No. Meals are not part of a charter price: catering is its own order with its own invoice. Airside access comes through the FBO and your handling agent, who coordinate the hand-over at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
