Catering to your aircraft in Amman.
At OJAI the departure slot decides the menu: a cold mezze lunch for a morning leg, a warm Jordanian dinner for the night. Former VIP flight attendants pack it for the galley and deliver through your handling agent in Amman.
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 home of mansaf, the lamb and jameed dish served on rice, and a private jet menu built on it has to be handled carefully: the sauce travels in its own sealed pot and the rice is re-plated on board. A Jordanian inflight menu is easier than most because so much of it is meant to be eaten warm or at room temperature. Mezze is the natural opening course: hummus, moutabal, muhammara, tabbouleh and warak enab, all of which hold well chilled and look right on private jet platters.
Local specialities extend to maqluba, flipped at the table in Jordan but better served plated on a jet, and to za'atar and olive oil flatbread that is baked, cooled and wrapped so it stays soft. For gourmet inflight meals we lean on grilled lamb, chicken shawarma and kofta with tahini, each marked for oven or served cold. Private jet snacks are dates, roasted nuts and pistachios, plus knafeh and baklava for the end of the meal, with Arabic coffee and sage tea as the drinks a Jordanian host expects. That is the private jet food of Amman Governorate, translated for a galley.
Amman is a city of long mezze tables, and the region's habits shape a good private jet menu: many small dishes, shared rather than courses in strict order. We adapt that into inflight menu formats a flight attendant can actually serve, with each dish boxed by seat and labelled for oven, sauce apart or chilled. The local specialities that travel best are the cold ones: hummus, labneh with olive oil, stuffed vine leaves, fattoush with the dressing kept apart.
The warm side of the menu uses what the Amman Governorate kitchens do well: spiced lamb, chicken with sumac and onions, freekeh, and mansaf for those who ask for it. Private jet platters of grilled meats and rice travel better than anything that depends on a crust. Private jet snacks follow the same logic, with seasoned nuts, dates, olives and cheeses; gourmet inflight meals are designed so the last step is yours and takes no tools beyond the galley 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.
Queen Alia International sits on the high plateau south of Amman at 2,395 ft, where cold nights and dry summer afternoons shape what survives in a galley drawer. Private jet catering here leans on Jordanian mezze, flatbread baked fresh and plates that hold their texture in a dry cabin. Our crew of former VIP flight attendants treats inflight catering as a galley job first and a menu second. The same applies to aviation catering for business aviation catering sorties, executive jet catering rotations and diplomatic flight catering, with cabin crew meals ordered alongside the guest trays at OJAI.
Amman sees corporate jet traffic through the year, and the orders vary: a quiet mezze lunch, a full dinner with a private jet chef's touch, a bespoke menu for a delegation. Business jet catering, corporate jet catering, VIP flight catering and charter flight catering at OJAI are all written to the aircraft type, and luxury inflight catering means every dish is packed to be finished in the galley.
When a state visit lands at OJAI, the catering is arranged around the delegation's protocol, not around the kitchen. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering at Amman share the same principles: sealed packing, traceable ingredients and a small team.
Dietary requests at Amman run through a Jordanian kitchen where meat is largely halal by default, so halal is the easy request here, while kosher meals are sourced and sealed separately and stay unopened until you serve them. Vegan and gluten free options are easy to build from the mezze table, but we flag where tahini, nuts and wheat hide in sauces and breads. Allergen free and special meals are packed apart from the guest trays, with a card per seat, and kids meals can be simplified versions of the local dishes.
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.
At Queen Alia International the crew often has a long day on a short turn. On request, the crew boxes for OJAI go onto the same invoice as the guest trays. Flight crew meals, pilot meals and cockpit meals come in crew meal boxes, crew catering can be hot or cold, and different meals for pilots are packed in separate boxes, with cabin crew meals ordered at the same time in Amman.
FBO catering at Queen Alia International is delivered to the general aviation terminal, where your handling agent takes it airside. Catering delivery to the FBO is arranged with ground handling catering in mind: access, apron rules and the aircraft's parking stand. Handling agent catering at OJAI is a matter of giving us the tail and the slot.
At OJAI, what you fly decides the route into the cabin. A light jet takes boxes carried up the stairs; larger cabins and VIP widebodies need galley catering loaded through the service door with a high loader. Airside catering delivery is arranged with the FBO and your handling agent at Queen Alia International, who control access to the apron. Tell us the type and the galley layout and we plan the aircraft provisioning around the carts, ovens and drawer space you really 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.
OJAI is Jordan's principal international airport, and general aviation shares the field with scheduled traffic. FBO services and ground handling services cover the apron, and airport catering for business jets is handed over at the aircraft.
Queen Alia International is a business aviation hub with a steady mix of delegations and corporate charters. Inflight catering, in-flight catering and aviation catering at OJAI follow the slot, and business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are all arranged together.
Jordan applies customs and food import rules to what enters the country, and leftovers from inbound flights may be restricted at Queen Alia International. For the catering order, that means local sourcing and clear labelling, so the handling agent can clear it without delay.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at AMM: two separate meal services, alongside a request for roasted chicken and seasonal vegetables for 8 passengers. Our brief for aviation catering services was met with a sensible plan for crew briefing. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the canapés listed separately when checking how much space the complete order would require.”
“Between cabin checks at Queen Alia International Airport, I coordinated vegetarian wraps and colourful salads for 10 guests and explained our concerns about a short ground stop. I want an aviation catering company to understand packing arrangement, and this order gave us a useful starting point. We described our serving sequence to The Galley Girls and asked for the side dishes to be packed accordingly. Our colleague could take over the salads without asking where every component had been placed during preparation.”
“Timing and organisation mattered at OJAI, where our order of grilled salmon with a lemon dressing for 2 people involved an evening cabin service. Instead of asking us to improvise, The Galley Girls explained how the sauces could be arranged during service. The main courses stayed together in one group, so another crew member could follow the same plating sequence. When comparing aviation catering companies, I would look closely at portion planning after this experience.”
Amman rarely has weather that stops service, but heat in summer affects what we recommend and how items are packed with ice. That is the real variable in how much private jet catering costs here; the rest comes from dish count, covers and special diets.
For the way back, tell us whether the crew keeps the same galley setup and what was left unused. We then build the return menu around that, with lead time governed by the slot and the customs situation rather than by a fixed rule. Last-minute orders are handled.
Jordan controls what food enters and leaves aircraft, and leftover items from inbound flights can be restricted. On a night or early morning departure, we pack in sealed, labelled boxes so the handling agent can pass them through quickly, with an invoice you can show if asked.
Food from outside Jordan is the issue: customs may restrict it, and the handling agent may refuse items without packaging or labels. For a smooth departure, we suggest ordering from Amman and sending any personal requests to us in advance.
No, charter and catering are billed apart. For a short hop with an empty cabin, the order may be only crew meals or snacks, but it is still its own order, handled by phone or email, 24/7.
Tail, pax and diets — a flight attendant takes it from there, day or night.
