Catering to your aircraft in Wasea.
Pump Station 3 is a desert strip at 1,740 ft, and the heat decides the menu. We pack for that: sealed, chilled and ready for the crew to finish in the galley at Wasea.
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.
Ash Sharqiyah is the Eastern Province of Saudi Arabia, and the table around Wasea reflects it: Gulf coast seafood, Najdi grain dishes, dates from the Al-Ahsa oasis. A private jet menu built for Wasea starts with those local specialities and asks how each one behaves in a galley. Al-Ahsa dates and Arabic coffee travel without any fuss; they are the natural private jet snacks of the region, served with cardamom and a small plate of fruit.
For an inflight menu from the Wasea strip, the useful dishes are the ones that hold. Kabsa and mandi are rice dishes that reheat in the oven and keep their texture; grilled hammour from the Gulf is better served chilled, with the sauce apart. Private jet food in the Eastern Province leans on lamb, rice and spice, so we pack gourmet inflight meals in sealed containers and let the cabin crew finish them. Private jet platters of mezze, fresh vegetables and flatbread cover the cold side.
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.
Pump Station 3 Airport sits at 1,740 ft in the Ash Sharqiyah desert, a working strip where aircraft arrive for the energy sector and leave with a galley that must survive heat. Private jet catering here is built around that: sealed, chilled, re-plated at altitude. Our former VIP flight attendants treat it as inflight catering for a cabin with no kitchen nearby, and as aviation catering that arrives at the FBO ready to load. Business aviation catering for OEPC covers executive jet catering for delegations and diplomatic flight catering when a ministry is on board, plus cabin crew meals boxed separately.
Executives flying to Pump Station 3 usually bring a small party and a long day. We handle business jet catering and corporate jet catering with a short, steady menu. A private jet chef builds a bespoke menu to fit one oven. Charter flight catering and VIP flight catering follow the same plan, and luxury inflight catering is simply well-finished food, chilled or hot as the aircraft allows, at OEPC.
Government flight catering at Wasea runs through protocol, not the kitchen: the menu is cleared first, then cooked. Head of state flight catering and VIP aviation catering mean a named team and sealed containers, and state visit aircraft catering is traceable from the box to the aircraft door.
Around Wasea, rice, bread, nuts and sesame turn up in nearly everything, so allergen free means a separate board and a separate box, not a promise on a label. Halal is the default on the Eastern Province table; kosher, vegan, gluten free, kids meals and other special meals are cooked and packed apart, marked by seat number, and handed over sealed so the cabin crew re-plate them without opening the wrong tray.
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 Wasea, the crew often waits on the ramp in the heat, so crew meals need to hold. On request, flight crew meals arrive in sealed crew meal boxes, billed as a normal line. Pilot meals and cockpit meals are made to be eaten between checks, and different meals for pilots are prepared separately when the operator asks. Crew catering is handed over by the FBO at the aircraft.
On this strip, the FBO opens the gate and the handling agent walks the order out. We run FBO catering and ground handling catering through that same route: catering delivery to the FBO arrives at the general aviation terminal, then goes plane-side. Handling agent catering keeps the crew informed at each step at Wasea.
Pump Station 3 is a small-airport apron, and the aircraft type decides how the load goes aboard. A narrow business jet is loaded by hand through the main door; a larger cabin may need a high loader. We confirm the door height and the galley layout before packing, because galley catering for a heavy order is planned around what the aircraft can physically take. Airside catering delivery runs through your handling agent, and aircraft provisioning is staged at the FBO until the crew signs off.
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.
Pump Station 3 Airport (OEPC) is a small airport serving the Wasea area of the Ash Sharqiyah Region, at 1,740 ft above sea level. Airport catering here supports energy-sector aviation: general aviation traffic uses the terminal, and FBO services and ground handling services are arranged on request.
Inflight catering at Pump Station 3 is planned for a hot, remote strip. In-flight catering and aviation catering are sealed against dust and heat, and ground handling services at the apron decide how a box reaches the cabin. Business aviation catering and executive jet catering cover corporate flights, diplomatic flight catering covers ministry movements, and cabin crew meals are boxed separately. As a business aviation hub in the region's energy sector, OEPC rewards simple, reliable menus.
Saudi Arabia requires halal food and bans pork and alcohol, and customs may hold imported meat, dairy or fresh produce. For a catering order at OEPC, that means sourcing locally in the Eastern Province and keeping documents ready for the ground handling services team at the apron.
Average rating from the cabin crew and pilots we cater for.
“An order of grilled salmon with a lemon dressing for 9 people at OEPC had to be organised around limited fridge space. With inflight catering services, careful attention to cabin service sequence matters as much to our crew as the menu itself. I gave The Galley Girls our storage brief and asked for the sauces to arrive in divided catering boxes. Separating the snack boxes from the first service items helped us avoid opening boxes we did not yet need.”
“Good preparation made the difference at Pump Station 3 Airport, where 12 guests expected chicken skewers with a couscous salad despite several individual meal preferences. I want an inflight catering company to understand meal organisation, and this order gave us a useful starting point. The Galley Girls kept the desserts separate from the finishing elements, which gave us control over the final presentation. The main courses stayed together in one group, so another crew member could follow the same plating sequence.”
“Getting vegetarian wraps and colourful salads ready for 10 guests at Pump Station 3 Airport required an order that accounted for a late menu amendment. 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 breakfast portions to brief the crew without making assumptions about what had been ordered. When comparing inflight catering companies, I would look closely at storage requirements after this experience.”
Galley size is the first lever in private jet catering pricing here. Two ovens mean hot lamb mandi for everyone; one oven means a mix of hot and chilled. The price is built from that layout, then adjusted for the number of seats and any special meals, and agreed before your aircraft reaches the strip.
A long turnaround lets a hot lamb service be finished in the galley; a short one calls for chilled platters. Either way, we plan lead time around your slot at Wasea rather than a fixed rule, and a late request is not refused. Tell us the arrival and departure and we will build the menu to fit.
Government flights add a layer of clearance. Saudi customs expects halal certification and bans pork and alcohol; for a head of state or delegation, the menu is cleared by protocol first, then cooked, sealed and delivered to the FBO. That route avoids customs holding a tray at OEPC.
You can, but customs in Saudi Arabia may stop meat, dairy and fresh produce at arrival, and an empty repositioning cabin gives you little reason to carry it. We suggest ordering light crew meals and a few cold items locally, delivered to the FBO, rather than loading food abroad that could be turned away.
No, a private jet charter and catering are two separate orders. At OEPC the charter agreement does not carry food, so each sector gets its own menu. For a return leg booked from Wasea, one call or email sets both services, and the invoice shows them as the separate orders they are.
Tail, pax and diets — a flight attendant takes it from there, day or night.
