Catering to your aircraft in Chagai.
REQ in Chagai is a working mine-site airfield, not a lounge. Whatever the aircraft, we pack to its galley and deliver to the apron through your handling agent.
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.
Balochistan is dry, mineral-rich and sparsely populated, and the Chagai district around Reko Diq is as remote as it gets. A private jet menu for Chagai leans on what keeps and travels: the inflight menu here is built from local specialities of Balochistan that work in a galley rather than on a banquet table.
Sajji is the signature: a whole lamb or chicken, salted lightly, roasted slowly over coals and served with rice. For private jet food we portion it from the bone, pack the rice apart and mark it for oven finishing. Khaddi kebab, lamb slow-cooked in the ground, is carved and sent as private jet platters with flatbread; Balochi lamb karahi and dried-fruit sweets from the province fill out the gourmet inflight meals, while dates, roasted chickpeas and nuts make private jet snacks that survive a desert apron.
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.
Chagai is a long way from any hotel kitchen, and REQ at 2,784 ft is a working airfield first. For private jet catering at Reko Diq we cook and pack to your galley, then hand over at the aircraft through the FBO or your handling agent. Expect inflight catering built for heat and dust: sealed, labelled, re-plated on board. In-flight catering, aviation catering and business aviation catering requests for Balochistan are taken 24/7, including executive jet catering for mine-site shuttles, diplomatic flight catering for visiting delegations and cabin crew meals for the rotation.
For corporate jet catering into Chagai, the question is what survives desert heat and a long sector. Business jet catering at REQ leans on dishes that re-plate well. VIP flight catering and charter flight catering are ordered with the tail and slot, and luxury inflight catering is cooked by a private jet chef working to a bespoke menu.
When a ministerial or state delegation lands at a remote strip, the catering must be traceable. Government flight catering and head of state flight catering at REQ are cleared before anything is cooked; VIP aviation catering and state visit aircraft catering are delivered by a named team.
Kosher, halal, vegan and gluten free meals are routine requests; special meals follow a procedure, not a label. Halal suits the Balochistan kitchen, allergen free handling is separate, and kids meals are planned with the headcount.
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 Reko Diq rotation, crew meals are a line you ask for and we bill as an ordinary item. Flight crew meals and pilot meals are packed for a hot apron, and crew catering can include cockpit meals that eat easily with one hand. Crew meal boxes are labelled CREW, and different meals for pilots are available when the operator asks for them. Cabin crew meals are ordered with the sector.
FBO catering at Reko Diq is a handover at the aircraft. Catering delivery to the FBO or the general aviation terminal goes through your handling agent, who arranges airside access. Ground handling catering and handling agent catering are coordinated with the slot.
Aircraft provisioning at REQ is shaped by the type. Galley catering for a light jet is carried aboard; for a larger aircraft we check whether airside catering delivery needs a high loader at the door.
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.
Reko Diq Airport serves the Chagai desert in Balochistan, and its traffic follows the mine: crew changes, equipment and executives, with no commercial schedule around it. As airport catering goes, it is a general aviation strip where FBO services are minimal and the handling agent decides how a delivery reaches the apron.
Think of REQ as a small business aviation hub tied to one project. Ground handling services control airside access, so every handover is arranged around the slot. Inflight catering and in-flight catering are packed for heat and dust; aviation catering and business aviation catering follow the project's rhythm. Executive jet catering suits mine-site shuttles, diplomatic flight catering suits visiting delegations, and cabin crew meals and crew meals go on the order with the sector.
Customs and quarantine in Pakistan check food arriving by air, and raw animal products are the usual casualty. Meals prepared locally for the departure leg stay clear of the issue; when you order, we explain what applies to the aircraft's inbound galley.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at Reko Diq Airport: our 4 passengers wanted prawn salad and small fruit plates, and we had an evening cabin service. Our handling contact received the order details from The Galley Girls, including how the main courses had been grouped. Knowing where the breakfast portions were packed meant the crew could begin the relevant checks as soon as the order arrived. I want a private jet chef to understand meal organisation, and this order gave us a useful starting point.”
“Menu approval at Reko Diq Airport covered a cold lunch with cheese and fruit for 5 guests, leaving us to organise the service around a changing departure schedule. The confirmation from The Galley Girls showed the crew provisions clearly enough for us to check the planned service quantities. There was enough information about the side dishes to brief the crew without making assumptions about what had been ordered. I would discuss in flight catering with them again, especially when crew briefing needs careful coordination.”
“For 12 passengers departing from REQ, the agreed menu was a breakfast basket with individual preserves; our main consideration was a short ground stop. We discussed the dimensions before confirming; The Galley Girls grouped the breakfast portions into individual containers that were easy to handle. With inflight catering services, careful attention to portion planning matters as much to our crew as the menu itself. Separating the fruit plates from the first service items helped us avoid opening boxes we did not yet need.”
A kosher, halal, allergen-free or child's meal is priced as its own item, so the figure moves with how much preparation it needs. A halal lamb dish is close to the local kitchen and costs less than a sealed kosher tray sourced separately. Tell us the dietary code and the headcount and we quote the whole order, special meals on their own lines.
Plan around airside access rather than the clock. Reko Diq needs the handling agent to confirm entry for the delivery, and we work with that. We take last-minute orders and do not ask you to guess a deadline.
Customs in Pakistan can remove uncooked or unsealed food from an arriving aircraft. That is why local preparation matters here: a meal made for the Reko Diq departure never crosses the border.
On a government or delegation flight, outside food is checked more closely, by security and by customs. It can be done, but sealed catering with a named preparer is easier to clear at REQ.
No. Meals are ordered and invoiced separately from the charter. For a night or dawn departure from the Chagai strip, we coordinate with your handling agent and deliver at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
