Catering to your aircraft in Taji.
At Al Taji Army Air Field the sun is the first thing you plan around. We prepare crew meals and guest trays for your galley, sealed and labelled by seat, and bring them to the aircraft.
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.
Baghdad Governorate eats from the river and the oven. A private jet menu out of Taji draws on masgouf, the carp split and grilled over open fire, which travels well as cold slices with lemon and sumac onions on the side. Our inflight menu leans on kubba, the rice or bulgur shells stuffed with spiced meat, which re-plate cleanly from a small oven.
Dolma is the dish people ask for: vine leaves, onion and courgette packed tight in a tray with the lid sealed. For private jet food on a short sector, it works served warm or at room temperature. Samoon bread, dates from the south and cardamom tea close the table, and these local specialities fit a drawer without fuss.
Private jet platters from this region start with mezze: hummus, baba ghanoush, pickled turnip, herbs and warm flatbread in a separate bag. Gourmet inflight meals follow with lamb quzi over rice, packed with the garnish apart. Private jet snacks stay simple: dates, pistachios, almonds and halawa, cut and boxed for the cabin.
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.
Between the Baghdad plain and a dry, dusty horizon, ORTI is a field where the weather writes the menu. We handle private jet catering for Taji with sealed boxes, sauce in its own pot and cold dishes that survive a long wait. In-flight catering here is planned for heat first, then for taste. Business aviation catering and executive jet catering are ordered by phone or email and handed over through your handling agent.
A typical business jet catering brief at ORTI starts with the headcount and the aircraft type. Corporate jet catering for Taji crews is usually one galley, one oven, and tight prep space, so we pack accordingly. VIP flight catering and charter flight catering follow the same logic: luxury inflight catering that survives heat, a private jet chef who plans for your cabin, and a bespoke menu built around the guests.
Government flight catering at ORTI is planned around protocol and discretion. Head of state flight catering means an equipment list, a named team and traceable ingredients. VIP aviation catering and state visit aircraft catering for Taji follow the instructions of the protocol office before anything is cooked.
In Baghdad Governorate, allergens hide in tahini, ground nuts and spiced rice. Special meals for ORTI are handled with a clear process: kosher and halal sealed, vegan and gluten free kept apart, allergen free meals boxed separately, and kids meals kept plain and recognisable.
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.
Flight crew meals for a Taji rotation are an on-request line, billed like any other. Pilot meals come in separate boxes and cockpit meals never share a dish between captain and first officer. Crew catering at ORTI means crew meal boxes labelled by seat number, and different meals for pilots when the policy requires. For cabin crew meals the packing is the same.
At Taji, FBO catering means a handover at the terminal or on the apron, agreed with your handling agent. Catering delivery to the FBO is the usual route; the general aviation terminal is where trays are checked. Ground handling catering and handling agent catering run on the same simple routine.
Airside catering delivery at ORTI follows the aircraft's door. On a small cabin the trays go up by hand; on a larger aircraft a high loader is arranged. Galley catering and aircraft provisioning at Taji are matched to the type and the galley you have.
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 Taji Army Air Field, ORTI, lies north of the Baghdad plain at 121 feet above sea level and serves a very particular kind of flying. Airport catering here is quiet work: sealed trays, boxes and pots handed through the FBO to crews arriving for short turns, with FBO services arranged ahead by your handling agent.
Business aviation catering at ORTI covers corporate trips, charters and official visits. Inflight catering and in-flight catering for Taji are shaped by summer heat and dust. Aviation catering and executive jet catering rely on sealed trays, while diplomatic flight catering and cabin crew meals follow the guest list; crew meals are ordered separately. The airfield works as a small business aviation hub: general aviation access runs through the FBO, and ground handling services plus FBO services are confirmed before the slot.
For Taji, the regulatory point is simple: food entering Iraq is inspected, and homemade or fresh products from abroad are the most likely to be held. A local order avoids that, with an itemised list handed to your FBO, whose FBO services include sorting the paperwork with the handling agent.
Average rating from the cabin crew and pilots we cater for.
“I wanted vegetable tartlets and a dessert selection for 4 guests at ORTI, packed sensibly for a cabin team dealing with two separate meal services. The Galley Girls suggested sealed meal containers for the side dishes, and that choice worked well with our storage arrangement. We placed the fruit plates in their planned storage area without first having to reorganise all the catering boxes. I want an aviation catering company to understand packing arrangement, and this order gave us a useful starting point.”
“Breakfast was already sorted; at Al Taji Army Air Field, the next request was roasted vegetable bowls with separate dressings for 11 guests, with a changing departure schedule to work around. After a final adjustment to the salads, The Galley Girls gave us one revised order summary to work from. When comparing aviation catering companies, I would look closely at meal organisation after this experience. We checked the crew provisions against the same summary, keeping the cabin team and the handling contact aligned.”
“Getting a seafood starter and warm vegetable sides ready for 6 guests at Al Taji Army Air Field required an order that accounted for a revised passenger count. For our team, the strongest part of their flight catering was how they handled portion planning. The confirmation from The Galley Girls showed the breakfast portions clearly enough for us to check the planned service quantities. There was enough information about the sandwiches to brief the crew without making assumptions about what had been ordered.”
Ordering the return leg from Taji together with the outbound lets us plan both loads at once. The figure follows the dishes, the number of seats and whether the crew eat as well, so a cold platter for four and a hot service for ten are very different lines. Phone or email us and you get an itemised quote.
A dust warning or an afternoon heat limit at ORTI is not a reason to cancel catering. We hold the menu, keep cold items chilled in their boxes and hand over once your handling agent confirms the aircraft. Last-minute orders are handled, 24/7.
Smaller galleys mean smaller, cleaner declarations. We pack by seat, label each box and give your handling agent a plain list of what is on the aircraft. Iraqi food-import rules apply to the supply chain, and we cooperate with the FBO on any check.
Carrying food in from abroad into Iraq meets customs checks on animal products and fresh items. For a departure from Taji, ordering here avoids the question: local ingredients, local kitchen, sealed boxes at the aircraft. Ask your handling agent about anything already on board.
Catering stays outside a charter agreement, so food is a separate order for Taji. Dates are an easy first item: Iraqi varieties served whole, stuffed with almonds or alongside a cheese board, and each is priced as its own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
