Catering to your aircraft in Khamis Mushait.
Khamis Mushait sits high in the Asir hills, and OEKM sees business aircraft arriving for the summer and for official visits. We pack for the galley and hand over at the aircraft.
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.
Asir Region is where Saudi Arabia climbs out of the desert: terraced hills, juniper-scented air and farms that supply the markets of Khamis Mushait. A private jet menu for OEKM draws on that table, and the inflight menu is built to survive a galley rather than a restaurant pass. Private jet food from Asir starts with local specialities: honey from the highland hives, fresh bread baked in the tannour, and tender lamb from the mountain pastures.
For a guest flying into Khamis Mushait, the private jet platters carry Asir produce first: highland honey, dates, soft white cheese and warm flatbread. Gourmet inflight meals follow the regional kitchen, with slow-cooked lamb and rice that finishes in the aircraft oven, while private jet snacks stay simple, nuts, dried fruit and small pastries. Each local speciality is packed to travel, the sauce in its own pot and the cold items marked for the drawer. Asir Region gives the private jet menu its character, and the inflight menu keeps that character to the cabin door and past it.
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 Khalid Air Base sits at 6,778 feet in the Asir highlands, where the air is cooler than on the Red Sea coast and cabins fill with passengers heading for the escarpment. Private jet catering here is built around that cooler air and the galley of whichever aircraft arrives. Inflight catering, in-flight catering and aviation catering all follow the same order: type, slot, headcount. Business aviation catering and executive jet catering for Khamis Mushait get the same care, as do diplomatic flight catering and cabin crew meals.
A private jet chef plans a bespoke menu for each flight into Khamis Mushait. Business jet catering, corporate jet catering and VIP flight catering share the same flow: type, slot, headcount. Charter flight catering and luxury inflight catering follow the same plan, adjusted for the cooler highland air.
Official arrivals at King Khalid Air Base need discretion first. Government flight catering, head of state flight catering and VIP aviation catering are handled by a small named team, and state visit aircraft catering follows the protocol plan you provide.
Special meals at Khamis Mushait start with the local kitchen: rice, lamb, flatbread and fried pastries all hide gluten, nuts or dairy, so each dish is cooked on its own board. Halal is the default here, and kosher, vegan, gluten free, allergen free and kids meals are packed sealed, on their own tray, with the restriction written on the card, not just promised.
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 a crew at OEKM, crew meals are ordered on request and invoiced with the flight. Pilot meals, flight crew meals and cockpit meals are packed apart from the guest trays, in crew meal boxes. Crew catering allows different meals for pilots when the operator asks for it.
FBO catering at OEKM means we hand over at the FBO or at your handling agent. Catering delivery to the FBO and ground handling catering are coordinated for the general aviation terminal. Handling agent catering keeps the airside path clear.
Galley catering for OEKM depends on the aircraft. A large aircraft with a high sill may need a high loader for airside catering delivery, while a business jet takes boxes through the door by hand. Aircraft provisioning is agreed with your handling agent so the right vehicle meets the right tail at the apron.
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.
King Khalid Air Base is a military field in the Asir highlands with business traffic, an airport where airport catering has to match the site's access rules. General aviation here is shaped by FBO services and ground handling services.
As a business aviation hub for the Asir summer, Khamis Mushait needs flexible inflight catering and in-flight catering. Aviation catering, business aviation catering, executive jet catering and diplomatic flight catering work alongside cabin crew meals.
Saudi customs control food brought in from abroad, so local preparation is the practical route at King Khalid Air Base. We cook locally, and your handling agent confirms any special clearances before the aircraft arrives.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at KMX, I coordinated a light pasta dish with grilled vegetables for 4 guests and explained our concerns about a tight boarding window. Our request to The Galley Girls focused on the main courses, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the sauces to brief the crew without making assumptions about what had been ordered. This experience of airline catering gave us a useful reference for managing storage requirements on another departure.”
“A request for herb chicken with a quinoa salad, 5 passengers, and a small galley worktop: that was our brief for the departure at King Khalid Air Base. The Galley Girls confirmed the handover contact and identified the crew provisions, making the catering delivery easier for our team to track. The galley preparation stood out more than any sales pitch about crew meals. We could account for the salads before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“My order at OEKM covered a selection of petits fours and sandwiches for 5 guests, with a practical service plan needed because of limited fridge space. For our team, the strongest part of their FBO catering was how they handled catering handover. The Galley Girls understood why we wanted the salads readily accessible instead of spread across several different boxes. Our colleague could take over the starters without asking where every component had been placed during preparation.”
Compare two orders for the same Asir arrival: a cold platter with highland fruit and white cheese, and a hot lamb service with sides. The price gap comes from the food, not from the airfield, and Saudi import rules mean the sourcing stays local either way. We quote how much private jet catering costs for your menu, written for your aircraft.
Think of lead time here as a conversation about the duty day. A crew with hours on the ground can take a hot meal at the aircraft, while a crew heading out soon needs cold packed boxes. Tell us which, and we plan the order around it; last-minute orders are handled.
A changed passenger count does not change the customs position: food comes from a local kitchen, so there is no import paperwork to redo. We adjust the portions and the labels to the new seat plan and tell your handling agent. Last-minute changes are handled.
Airside access at OEKM runs through your handling agent, and food from outside is checked there. If you want something specific from home, tell us and we may recreate it locally, so there is nothing to clear.
The charter contract does not include food; you add catering as a separate order with a separate invoice. Asir weather can shift a departure, so tell us the slot and we align the handover.
Tail, pax and diets — a flight attendant takes it from there, day or night.
