Catering to your aircraft in Turkıstan.
Hazrat Sultan International fills with visitors to the Yasawi mausoleum, so a steady flow of business jets lands on this steppe apron. Our crew-run kitchen prepares food for those galleys.
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.
Turkistan Region is Kazakhstan's southern heartland, and a private jet menu built for Turkıstan starts with the dastarkhan, the spread that opens every Kazakh table. Our inflight menu draws on local specialities: beshbarmak boiled noodles with horse or lamb, kuyrdak fried offal with onions, and baursak, the small fried dough puffs that arrive warm and sit in every bread basket here. Private jet food from the region works well because it travels: samsa baked in the tandoor holds its crust, and shubat, the fermented camel milk, is offered chilled for those who know it.
The south of Kazakhstan grows apricots, melons and dried fruit that suit private jet snacks, and Turkistan is known for its tandoor bread and rich meat dishes. For a private jet menu at UAIT we pack gourmet inflight meals around these local specialities: a lamb plov with carrot and chickpea, manti dumplings steamed for the galley, and a fruit plate of Turkistan Region melon and dried apricot. Private jet platters of cold cuts, kazy horse sausage and cheeses sit beside them, with an inflight menu kept short enough for a small galley.
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.
A cold steppe wind in winter and a hot, dry summer shape what leaves the kitchen for Turkistan: private jet catering at UAIT is planned by season first, menu second. Inflight catering and in-flight catering here mix Kazakh classics with lighter international plates. Our aviation catering team, former VIP flight attendants, writes business aviation catering around your galley, adds executive jet catering options for owners, diplomatic flight catering protocol where needed, and packs cabin crew meals for the flight deck.
Business jet catering for Hazrat Sultan International starts with the tail and the seat plan. A private jet chef builds a bespoke menu in Kazakh and international styles; corporate jet catering and VIP flight catering share the galley with charter flight catering, and luxury inflight catering is on request.
State visits to the Yasawi site bring official aircraft to UAIT, and state visit aircraft catering is planned with the delegation's office. Government flight catering and head of state flight catering carry seat-level labelling, and VIP aviation catering is handled by a named crew.
Turkistan is a city of pilgrimage and halal is the default on the local table, so a halal order at UAIT is the usual one rather than the exception. Kosher, vegan and gluten free requests are handled as a procedure: the dish is cooked and sealed separately, with allergen free and kids meals marked by seat. Plov and manti hide gluten, dairy and meat stock, so special meals are checked line by line against local recipes.
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.
For the flight deck at UAIT, crew meals are an on-request line on the order, billed as any other dish would be. Flight crew meals and pilot meals travel as crew meal boxes, crew catering is built for a short stop, and cockpit meals come with different meals for pilots when the operator asks. Cabin crew meals share the same handover.
FBO catering at UAIT is a handover at the general aviation terminal: catering delivery to Hazrat Sultan International goes to the FBO door and is walked out to the aircraft by the handling agent. Ground handling catering and handling agent catering follow your slot, and the general aviation apron here is small enough that the crew can see the box arrive.
At Hazrat Sultan International the aircraft decides the loading: a business jet takes galley catering through the main door by hand, while a larger airliner-based VIP aircraft needs a high loader for airside catering delivery. The handling agent confirms the equipment on the apron, and aircraft provisioning follows what your galley can hold and chill.
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.
Hazrat Sultan International is a modern airport serving Turkistan and its pilgrimage traffic. Airport catering here supports general aviation, FBO services and ground handling services for visiting delegations.
The airport works as a business aviation hub for the south of Kazakhstan. Inflight catering, in-flight catering, aviation catering and business aviation catering follow the aircraft; executive jet catering suits owners, diplomatic flight catering suits state visits, and cabin crew meals ride in the same box.
Kazakhstan controls the import of some meat and dairy, so catering at UAIT is cooked locally. Food that leaves the aircraft is handled under local rules, and we label every box for customs.
Average rating from the cabin crew and pilots we cater for.
“Working around an evening cabin service at UAIT, I asked for yoghurt pots and fresh berries in portions appropriate for our 9 passengers. After a final adjustment to the fruit plates, The Galley Girls gave us one revised order summary to work from. We checked the main courses against the same summary, keeping the cabin team and the handling contact aligned. For our team, the strongest part of their inflight catering was how they handled crew briefing.”
“It was the packing plan I cared about at HSA, with 2 servings of roasted vegetable bowls with separate dressings and several individual meal preferences to consider. The Galley Girls prepared the salads for assembly in the galley, with the accompanying elements easy to locate. Keeping the crew provisions aside until service helped preserve the presentation while we dealt with the boarding tasks. With in-flight catering, careful attention to crew briefing matters as much to our crew as the menu itself.”
“Food presentation mattered to our 4 guests, but a small galley worktop also had to be considered when organising fresh fruit and breakfast pastries at Hazrat Sultan International Airport. We described our serving sequence to The Galley Girls and asked for the breakfast portions to be packed accordingly. My main takeaway from this vip inflight catering order was the practical approach to galley preparation. The starters were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
Kazakh customs controls on imported meat and dairy mean the lamb, the noodles and the cheese for UAIT are sourced and cooked locally, and that is what sets the price. A beshbarmak tray costs more than a melon and apricot plate, and the season's fruit moves the figure again.
A crew with a tight duty day wants boxes it can eat one-handed, not a plated menu. Give us the slot at Hazrat Sultan International and we plan around it; last-minute orders are handled, and a late change to the dish list is normal here.
If the headcount shifts after you order, we re-pack by box and by seat number instead of by tray. That keeps the customs paperwork at Hazrat Sultan International matching what is physically on the aircraft, whatever the final count.
You can, but outside food must be cleared with the handling agent and with customs first. Catering delivered through the FBO arrives sealed and labelled, so the handling agent takes it airside without opening a box.
No. Catering is not part of a charter: you order it separately and it is invoiced on its own. When a steppe winter wind or summer heat moves your departure at Hazrat Sultan International, we move the handover with it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
