Catering to your aircraft in Hīt.
Al Asad's desert apron at 618 ft sets the pace here: hot ground, sealed trays, and an aircraft that needs its meals handed over through the handling agent. We cook and pack for crews flying into ORAA.
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.
Al Asad lies in Al-Anbar Governorate, on the western desert plateau, and the table here is built on Iraqi and Levantine home cooking. A private jet menu for ORAA leans on grills, rice and bread, because those dishes keep their shape in a drawer. Local specialities such as masgouf, the split river carp, are rarely loaded fresh; we plan a grilled fish alternative if you want the flavour.
Private jet food from Al-Anbar is built around lamb, flatbread, rice with toasted nuts and thick yoghurt, all of which hold well sealed. Our inflight menu for Hīt and Al Asad adds dates and cardamom coffee for the cabin. Private jet platters of mezze travel chilled; gourmet inflight meals such as kebab with rice finish in the oven; private jet snacks are dates, nuts and sesame sweets.
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.
Al Asad Air Base sits on the open plateau of Al-Anbar Governorate at 618 ft, where summer ground temperatures change what a cooler bag can hold. Private jet catering at ORAA is packed for that heat and for the access rules of a restricted field. Inflight catering and in-flight catering here follow your handling agent's airside procedure. Aviation catering, business aviation catering and executive jet catering are built from the aircraft type and the galley. Diplomatic flight catering and cabin crew meals are briefed with the same care.
Business jet catering at Al Asad usually serves small executive parties and contractors flying on charter flights. Corporate jet catering, VIP flight catering and charter flight catering are written around the aircraft's galley. A private jet chef builds a bespoke menu from Iraqi and international dishes, and luxury inflight catering stays plain and precise.
Official flights landing at ORAA need a menu approved before anything is cooked. We handle government flight catering and head of state flight catering with a named team. VIP aviation catering and state visit aircraft catering are sealed, traceable and quiet.
Special meals at ORAA start with the Iraqi kitchen: halal is the baseline for lamb and chicken, kosher is sealed and handled separately, vegan and gluten free plates avoid the bread and the ghee that hide in rice. Allergen free and kids meals are marked by seat number and handed over as a separate box.
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 the stop at ORAA is short, crew meals matter more than the passenger menu. Flight crew meals are one-handed, pilot meals are cooked apart, and crew catering is ordered on request and invoiced with the rest. Cockpit meals arrive in crew meal boxes, and different meals for pilots are standard when the policy asks.
FBO catering at Al Asad is delivered to the FBO or the general aviation terminal at the field. Catering delivery to the FBO is coordinated with your handling agent, who controls airside access. Ground handling catering and handling agent catering are arranged with the tail and the slot.
Galley catering for Al Asad depends on the aircraft type: door height, high loader or none, and the galley you actually have. Airside catering delivery runs through your handling agent, and aircraft provisioning is agreed with the cargo and cabin layout before the slot.
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.
Al Asad Air Base is a large military airfield in Al-Anbar Governorate, and civil business traffic reaches it only by arrangement. Airport catering here is shaped by access permits rather than terminal opening hours. General aviation is limited, and the FBO services and ground handling services on the field are run by the handling agent, who decides what crosses onto the apron.
Al Asad is not a typical business aviation hub, yet flights do arrive for contractors, delegations and relief operations. Inflight catering and in-flight catering are built around sealed trays that survive a hot apron. Aviation catering and business aviation catering follow the aircraft type, executive jet catering and diplomatic flight catering are briefed with the handling agent, and cabin crew meals ride in their own labelled boxes alongside the crew meals for the flight deck. Ground handling services decide how each box reaches the aircraft.
Iraq controls food import and airside entry strictly, and an air base adds its own rules on top. Customs inspection of meals and packaging runs through the handling agent, and the FBO services at the field follow the same checks. For your order this means labelled, sealed trays and a packing list naming every item, so ground handling services can clear them without opening a box.
Average rating from the cabin crew and pilots we cater for.
“Despite a tight boarding window, we wanted the 4 guests at ORAA to enjoy a cold lunch with cheese and fruit without a complicated cabin service. The sauces from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The side dishes were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. I would discuss private jet menu with them again, especially when packing arrangement needs careful coordination.”
“For 4 passengers departing from IQA, the agreed menu was a breakfast basket with individual preserves; our main consideration was a changing departure schedule. We discussed the dimensions before confirming; The Galley Girls grouped the crew provisions into stackable containers that were easy to handle. I want a private jet chef to understand portion planning, and this order gave us a useful starting point. Separating the desserts from the first service items helped us avoid opening boxes we did not yet need.”
“Our priority at Al Asad Air Base was prawn salad and small fruit plates for 12 passengers, with a late menu amendment shaping the service plan. I appreciated the emphasis on catering handover throughout the in flight catering arrangements. I asked The Galley Girls to review the breakfast portions quantities against the passenger brief, and the proposed portions made sense. There was enough information about the starters to brief the crew without making assumptions about what had been ordered.”
Compare a six-seat executive hop with a twenty-seat delegation: the second is priced per dish, per seat and with extra packing for traceability. Private jet catering cost scales that way at Al Asad.
Seat counts move at the last minute on Al-Anbar flights, and we adjust trays rather than start again. Lead time at ORAA depends on what is needed, so call or email and we confirm what is possible.
For a long flight with two services, declare what remains uneaten on arrival: many countries require unopened animal products to be removed. Customs at ORAA follows the airfield authority.
Crews often carry their own food on a short repositioning flight; the limit is what the destination allows in. We pack sealed cold meals that cross without problems.
Food is a separate order, whatever the charter terms. Because access at Al Asad runs through the handling agent, give us their contact and we plan the delivery around it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
