Catering to your aircraft in Amman.
Marka sits at 2,555 ft in the Amman hills, with a small apron, summer heat on the ramp and a winter wind that can reshuffle a slot. We cook and pack for the galley you actually have, and the crew meals ride in their own labelled boxes.
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.
Amman Governorate is the Levant on a plate, and most of it travels well. Mansaf, the lamb and jameed dish served on rice, is a showpiece, but jameed sauce is kept apart and the meat is sliced per passenger. Mezze are the safest start for any private jet menu: hummus, moutabal, tabbouleh, warak enab, all happy in a chilled drawer.
Our inflight menu for Amman leans on local specialities such as za'atar manakish, labneh with olive oil and Jordan Valley tomatoes in season, kunafa from Nablus-style kitchens and dates with Arabic coffee. Private jet food from this region is generous, so we portion to the seat and mark what needs the oven.
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.
Marka is Amman's business aviation field, a single runway and a compact apron where a Gulfstream and a Citation can share the same slot. Private jet catering here is built around heat on the ramp in July and cold crosswinds in January. We deliver inflight catering to the aircraft through your FBO, with in-flight catering planned around what your galley can warm. Aviation catering for business aviation catering crews, executive jet catering for owners, diplomatic flight catering for state movements and cabin crew meals for the crew all follow one brief.
Business jet catering at Marka usually means a short brief: aircraft type, seat count and season. Corporate jet catering for a Gulfstream is a different job from a Citation, and our private jet chef writes a bespoke menu around the galley. VIP flight catering and charter flight catering from Amman follow the same plan, luxury inflight catering included.
State visit aircraft catering from Marka is built around discretion: menus agreed with protocol, sealed trays, a named team. Government flight catering, head of state flight catering and VIP aviation catering follow one rule, nothing leaves the kitchen without a sign-off.
Amman cooking hides allergens in plain sight: tahini in dressings and sauces, pistachios and walnuts in sweets, wheat in burghul, and yoghurt in jameed. Kosher, halal, vegan, gluten free and allergen free requests are handled as a procedure: separate board, separate box, separate seat label. Kids meals and other special meals are planned with the same care.
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.
The crew eats between legs and often on the ramp, so pilot meals here are things you can hold in one hand: shawarma wraps, chicken with rice in a lidded box, a salad with the dressing apart. Crew meals are ordered on request and invoiced like the rest of the order, flight crew meals and crew meal boxes labelled CREW so nobody opens a passenger tray. Cockpit meals can differ, with different meals for pilots when the operator's policy asks for it. Crew catering at Marka follows the same brief as the cabin.
At Marka we hand over catering delivery to the FBO the way the ground team prefers: through the general aviation terminal, with the handling agent confirming access. Ground handling catering and FBO catering share the same airside pass, and handling agent catering is arranged on the day.
Aircraft at Marka range from light jets to large VIP cabins, and galley catering is sized to the aircraft type. For larger cabins, airside catering delivery is arranged through the handling agent with the right equipment for the door height. We plan aircraft provisioning around your galley: oven count, chillers, drawer space.
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.
Amman Civil is the city's general aviation field, a single runway at 2,555 ft with a compact apron and a general aviation terminal for private movements. Airport catering here serves business flights, charters and diplomatic traffic, and FBO services and ground handling services sit within the same compound.
Amman is a business aviation hub for the Levant, with executive jet catering for owners, diplomatic flight catering for state visits, inflight catering for corporate runs and aviation catering for charters. In-flight catering for business aviation catering customers runs year round, and cabin crew meals for the cabin staff follow the same order.
Jordan checks imported food at the border, especially meat, dairy and fresh produce. For a leg out of Amman, order sealed catering locally and we label every pack for the handling agent. Customs may stop home-brought food.
Average rating from the cabin crew and pilots we cater for.
“Working around a tight boarding window at OJAM, I asked for yoghurt pots and fresh berries in portions appropriate for our 11 passengers. The desserts from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the starters without asking where every component had been placed during preparation. I appreciated the emphasis on catering handover throughout the crew meals arrangements.”
“Packing a cheese board and savoury canapés for 7 passengers at ADJ needed careful thought, especially given several individual meal preferences. The Galley Girls kept the sandwiches separate from the finishing elements, which gave us control over the final presentation. The canapés stayed together in one group, so another crew member could follow the same plating sequence. The written menu details stood out more than any sales pitch about FBO catering.”
“Nothing about the 4 guest order at Marka International (Amman Civil) Airport called for excess complexity: just mushroom risotto and a green salad and sensible planning for a small galley worktop. I gave The Galley Girls our storage brief and asked for the canapés to arrive in shallow trays. For airport catering, that attention to meal organisation made the order noticeably easier to manage. The breakfast portions were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
Think of two Amman trips: six passengers on a mid-size jet, a cold platter lunch; or twelve on a large-cabin aircraft, hot courses and desserts. The aircraft and its galley set the difference in cost, and we quote per menu.
Lead time at OJAM mostly follows the weather window. Winter wind and summer heat both change when jets leave, and we shift delivery to match. Last-minute orders are handled, as long as the handling agent can get us to the aircraft.
Treat customs as a reason to order locally. Food brought in is inspected, and anything meat- or dairy-based can be refused. For the leg home, sealed, labelled meals from Amman go through cleanly.
Technically yes, though early morning and late night departures are when it stops being practical. We deliver packed, labelled meals plane-side so the crew never handles bags. Customs may question any fresh food carried in.
No. Catering is not part of the charter price at OJAM. You order it from us separately, we arrange airside access with your handling agent and deliver to the aircraft, and it is invoiced on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
