Catering to your aircraft in Ad Dammam.
King Fahd International is huge, its heat is harsh from June to September, and your crew needs the order right the first time. We pack for the aircraft you fly and deliver at the FBO, 24/7.
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.
The Eastern Province gives the private jet menu at Dammam its own character: Gulf shrimp, hammour fish, lamb ouzi and kabsa rice. Local specialities travel well in a galley when they are packed as they are meant to be served. Private jet food here often starts with Arabic coffee, Khalas dates from the Al-Ahsa oasis and fresh flatbread. An inflight menu for Ash Sharqiyah Region can pair a cold mezze spread with a hot rice dish from the oven. Private jet platters of grilled meats and gourmet inflight meals such as hammour with saffron rice suit a full cabin, while private jet snacks of dates, nuts and Arabic sweets cover the long sectors. These local specialities of Ad Dammam are packed per passenger, with sauces apart.
A private jet menu for Ad Dammam starts from what the Gulf and the Al-Ahsa oasis produce: hammour, Gulf shrimp, Khalas dates, lamb and long-grain rice. Local specialities of Ash Sharqiyah Region are cooked and packed for the galley you have, with the sauce in its own pot. Private jet food from here suits both a short regional hop and a long sector, and the inflight menu can be rebuilt around halal expectations from the first line. Private jet platters of mezze and grilled lamb, gourmet inflight meals of kabsa or fish and private jet snacks of dates and pistachios are the three formats ordered most often.
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.
King Fahd International is the largest airport in the world by land area, and its general aviation apron sits well away from the main terminals. Private jet catering for OEDF is packed for that ramp and handed over at your FBO. Inflight catering here runs on Gulf produce and Arabic coffee; in-flight catering for a Saudi leg adds Arabian dates and fresh flatbread. Aviation catering for business aviation catering crews is ordered by tail and slot, and cabin crew meals go on the same order. Executive jet catering and diplomatic flight catering are cleared before cooking starts.
Oil, engineering and Gulf regional business keep corporate jet catering busy out of Dammam. Business jet catering here means halal by default, grilled lamb, rice and fresh mezze, plus VIP flight catering and charter flight catering on request. For luxury inflight catering, our private jet chef drafts a bespoke menu built for the galley you have.
When a delegation lands at Dammam, government flight catering runs through the protocol office, not the kitchen. Head of state flight catering, VIP aviation catering and state visit aircraft catering are labelled, sealed and traceable, with discretion on every handover.
At Dammam, halal is the default expectation on most flights, so special meals here are less about whether a dish is halal and more about where pork, alcohol-based flavourings or shared fryer oil could slip in. Kosher, vegan, gluten free and allergen free plates are cooked on a separate board, sealed and marked by seat number on the card. Shrimp, nuts, sesame and dairy run through many Eastern Province recipes, so the allergen card for each dietary plate and for kids meals is written before cooking, not after.
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.
A Dammam rotation can leave your crew waiting on the ground, so crew meals are an order of their own, on request and invoiced. Flight crew meals, pilot meals and cockpit meals are packed to be eaten one-handed, crew meal boxes carry a CREW label, crew catering follows your duty time, and different meals for pilots are sealed on a separate tray. Cabin crew meals go in the same drawer.
FBO catering at OEDF is handed over at the aircraft on your slot. Catering delivery to the FBO is coordinated with your handling agent, the general aviation terminal confirms access, and ground handling catering keeps the order together. Handling agent catering stays on one invoice.
A larger aircraft out of OEDF changes the loading plan. Galley catering for a wide-body is staged for a high loader at the cabin door, while a light or midsize jet takes a trolley and a few carts. Airside catering delivery and aircraft provisioning at King Fahd are coordinated with your handling agent, and the aircraft type decides door height, cart count and what goes into each galley compartment.
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.
OEDF is built on a vast site east of the Gulf coast, with a general aviation area that business flights use for crew changes and quick turnarounds. Airport catering here works with FBO services and ground handling services on the ramp.
Inflight catering and in-flight catering out of DMM serve executive jet catering, diplomatic flight catering and charter traffic. Aviation catering and business aviation catering at this hub follow Saudi rules, cabin crew meals are ordered with the flight, and general aviation customers use FBO services and ground handling services daily. As a business aviation hub, the airport rewards a precise order.
Saudi Arabia prohibits pork and alcohol, and customs inspects imported meat, dairy and fresh produce. We keep both out of every order and mark each tray, so your handling agent can clear catering without a question about contents.
Average rating from the cabin crew and pilots we cater for.
“Getting poached fish with steamed rice ready for 11 guests at DMM required an order that accounted for two separate meal services. The crew provisions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The final order confirmation stood out more than any sales pitch about private jet catering menu. Our colleague could take over the snack boxes without asking where every component had been placed during preparation.”
“Menu approval at King Fahd International Airport covered poached fish with steamed rice for 5 guests, leaving us to organise the service around limited fridge space. I appreciated the emphasis on cabin service sequence throughout the private aviation catering arrangements. With several people involved, The Galley Girls kept the main courses and delivery arrangements together in a concise order update. The cabin team could match the desserts to the request before moving on to the remaining departure tasks.”
“On this departure from OEDF, 2 passengers had chosen roasted chicken and seasonal vegetables, and an evening cabin service needed to be reflected in the order. The cabin service sequence stood out more than any sales pitch about business jet catering. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. The quantities of salads matched our service plan, leaving us comfortable with the order before the final briefing.”
A crew held at the FBO by duty time needs a different plan from a quick drop-and-go, so private jet catering is priced on the order itself rather than on the airport. A long wait with a hot crew meal and a full mezze spread for the cabin costs more than a cold lunch for four; special meals add handling on top.
A headcount that shifts is normal on a Dammam charter. Last-minute orders are handled, and the easiest change is adding or removing trays of kabsa or mezze. Special meals need the final count first, because they are cooked and sealed separately.
Customs at DMM comes down to sealed trays, an ingredient card for each special diet and no pork or alcohol anywhere in the order. Your handling agent clears airside access and tells us where the aircraft will be parked, so the handover at the FBO lands at the right stand.
From June to September the heat on the ramp is hard on anything left waiting, and food carried in yourself has to clear customs first. Pork and alcohol are prohibited in Saudi Arabia, so anything of that kind will be refused at the aircraft door.
No. Catering is not part of a private jet charter: you order it separately and it is invoiced on its own. Khalas dates from the Al-Ahsa oasis and Arabic coffee are the first items many Dammam passengers ask for, and they go on the order like any other line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
