Catering to your aircraft in Ras Tanura.
Ras Tanura is a quiet industrial strip on the Gulf, where a business jet is more likely to be a charter than an owner's aircraft. We deliver crew meals and passenger menus to the FBO, halal by default, packed for the galley you have.
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 Region is the Gulf side of Saudi Arabia, and the private jet menu from Ras Tanura reads like it. Local specialities arrive in the galley as they are eaten at home: a mixed grill of lamb and chicken that rests under foil, hammour from the Gulf grilled or baked, and machboos rice that re-plates well from the oven. Dates from the Al-Ahsa oasis, a few miles inland on the Eastern Province map, are the natural private jet snack, packed dry in a tin. Arabic coffee with cardamom travels in a thermos, not in a cup. The inflight menu keeps the sauces apart so rice stays loose, and private jet food built on these dishes is halal by default. Private jet platters of mezze and grilled meats serve a full cabin, and gourmet inflight meals follow the same logic for a pair of passengers.
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.
Ras Tanura Airport lies at six feet above sea level on the Gulf coast of Ash Sharqiyah, and the galley that leaves here is built for hot ground and long legs. Private jet catering at OERT means dishes that hold on the apron, then finish in your oven. Inflight catering and in-flight catering for the trip are packed to your seat plan, and aviation catering for the crew goes in the same order. Executive jet catering, business aviation catering and diplomatic flight catering all follow the same rules here, with cabin crew meals on request.
Corporate crews flying into the Eastern Province usually want something light on the first leg and a proper meal on the way back. Business jet catering for OERT is a bespoke menu shaped by your galley, with corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering all ordered the same way. A private jet chef adjusts the hot dishes when the galley has one oven.
For government flight catering out of Ras Tanura, the protocol office signs off the menu first and the kitchen starts only after that. Head of state flight catering and VIP aviation catering follow the same procedure: named team, traceable batches, no names on labels. State visit aircraft catering for a delegation keeps halal and allergen cards at the front of the order.
At Ras Tanura, halal is the starting point, not a request: meat is halal-certified before it reaches your galley. Kosher, vegan, gluten free and allergen free meals are special meals handled as a procedure, with separate preparation, sealed trays and a seat number on each lid. Local dishes hide wheat in the bulgur and freekeh and nuts in the sweets, so the allergen card is checked against the actual recipe. Kids meals are plain rice, grilled chicken and fruit.
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 people at the front, crew meals are a separate order, not an add-on. Flight crew meals and pilot meals travel in marked boxes; cockpit meals are simpler and faster to eat. Crew catering is built around the rotation, with crew meal boxes for each leg and different meals for pilots when policy requires. Cabin crew meals carry a CREW sticker on the lid, which keeps them apart from the guest trays in the drawer.
At OERT the handover happens where your handling agent says: the FBO, the terminal apron or at the aircraft. Ground handling catering and FBO catering are agreed with the general aviation terminal in advance. Catering delivery to the FBO is on your slot, and handling agent catering ends with a signature.
Ras Tanura sees mostly light and mid-size business jets, so galley catering is usually a hand-carried load from the FBO to the cabin door. If a larger aircraft arrives, tell us the type: a high loader may be needed for airside catering delivery and aircraft provisioning, and we align that with your handling agent. The size of the galley decides how much we pack hot and how much cold.
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.
Ras Tanura Airport serves the industrial and energy sector on the Gulf coast of Saudi Arabia. Airport catering here is built around a quiet general aviation operation: a small terminal, a long apron and few movements. Your handling agent books FBO services and ground handling services for the visit, and the catering handover is fitted into that plan.
Ras Tanura is a small business aviation hub tied to the oil economy, which means executive jet catering, business aviation catering and corporate trips are the norm. Inflight catering and in-flight catering from here follow the same menu. Aviation catering for a diplomatic flight is cleared by protocol, and diplomatic flight catering is planned with the handling agent. Cabin crew meals are ordered with the guest menu.
Saudi customs forbid pork and alcohol and expect food to be sealed and declared by your handling agent. Halal sourcing is the default, and imported ingredients are checked at the FBO.
Average rating from the cabin crew and pilots we cater for.
“On this departure from OERT, 3 passengers had chosen chicken skewers with a couscous salad, and two separate meal services needed to be reflected in the order. When comparing aviation catering companies, I would look closely at cabin service sequence after this experience. The Galley Girls updated the starters in the written order and sent back a confirmation that clearly showed our amendments. The main courses remained as originally requested, which was reassuring when we checked the latest version with operations.”
“A request for grilled salmon with a lemon dressing, 8 passengers, and several individual meal preferences: that was our brief for the departure at Ras Tanura Airport. The Galley Girls understood why we wanted the main courses readily accessible instead of spread across several different boxes. That left time to check the salads properly before the passengers were ready for the next part of the service. My main takeaway from this flight catering order was the practical approach to galley preparation.”
“Having 2 guests request vegetable tartlets and a dessert selection at Ras Tanura Airport meant planning the portions carefully while accounting for a tight boarding window. The Galley Girls kept the salads separate from the finishing elements, which gave us control over the final presentation. The sauces stayed together in one group, so another crew member could follow the same plating sequence. For our team, the strongest part of their flight catering services was how they handled cabin service sequence.”
Cost follows what the galley can finish in flight. At Ras Tanura we often see a hot hammour first, then a dry second tray, and the figure moves with that choice. Ask how much does private jet catering cost for your cabin and we answer from your menu.
Lead time for an early slot depends on seasonal fish and on customs paperwork, not on the hour. We take late and early requests, and last-minute orders are handled. Tell us the slot and the tail.
Saudi customs treat food coming onto the aircraft as ship stores: packed, sealed and declared by your handling agent. The galley decides how we split hot and cold. A light jet takes sealed trays; a larger aircraft takes hotel pans.
If the stop is brief, order rather than carry. Can you bring food through Saudi customs? Sometimes, but the halal and pork rules apply to everything on board, and the slot is fixed.
A delegation changes the menu, not the contract: catering remains separate from a private jet charter and is invoiced as its own order. Allergen cards, halal sourcing and seat labels follow the protocol office's list.
Tail, pax and diets — a flight attendant takes it from there, day or night.
