Catering to your aircraft in Aleppo.
Aleppo International sits at 1,276 ft on a high plateau, and its winter mornings are cold and clear. For crews, that means a handover on an open apron and a galley that needs to do very little. We cook in Syria, pack for your aircraft and hand over 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.
Aleppo Governorate is known across the Levant for its table, and a private jet menu for Aleppo International can borrow from it with care. Local specialities travel well when they are chosen for the galley: kibbeh in its baked form, muhammara with walnuts and Aleppo pepper, sheets of labneh, and olives from the countryside around the city.
The inflight menu works best when the heavy cooking is done on the ground. Aleppo pepper gives a mild heat that suits a cabin where taste dulls at altitude; pistachio is the signature of the region's sweets, so a dessert plate of baklava-style pieces rides in the drawer without any fuss.
Private jet food for OSAP is chilled or oven-finished, with sauces in their own pots and herbs kept apart until service. We say what each dish needs so the crew can re-plate without guessing. Local specialities from Aleppo sit beside simpler items for guests who want plain grilled chicken or fruit.
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.
Before the menu comes the field itself: a high Syrian plateau airport where winter mornings are cold and the apron is wide open. Private jet catering for OSAP is written around the aircraft type and its galley first, then the Aleppo kitchen. Whether the order is inflight catering for a short hop or aviation catering for a long onward leg, it is packed for re-plating, not cooking. Business aviation catering and executive jet catering, diplomatic flight catering and cabin crew meals are all handled from one brief, by phone or email, day or night.
A corporate jet landing at OSAP often wants something that tastes of the place without the weight of a long meal. Business jet catering from us is pared down to what the galley can do, and charter flight catering follows the same rule. A private jet chef writes a bespoke menu; corporate jet catering and VIP flight catering arrive in boxes marked for service, as luxury inflight catering should.
When an official visit lands in Aleppo, the menu is a protocol matter first. Government flight catering, head of state flight catering and VIP aviation catering are all briefed to a named contact. State visit aircraft catering for OSAP is confirmed in writing before cooking begins.
A guest list is rarely uniform, and the kitchen here is rich in nuts, sesame and dairy, so each special meal is handled as a procedure: separate board, separate box, seat number on the lid. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are confirmed with the trip, with the Aleppo specifics, pistachio, tahini, yogurt, flagged before anything is cooked.
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 flying, crew meals are a separate line on the order. Flight crew meals out of ALP are boxed and labelled; pilot meals are kept apart from the guest trays. Crew catering and cockpit meals go together, in crew meal boxes marked for the flight deck, with different meals for pilots if the operator's policy asks for them. Cabin crew meals are treated the same way: on request and billed with the order.
FBO catering at Aleppo International is handed to the aircraft through the FBO or your handling agent. Catering delivery to the FBO is arranged against your slot, and the general aviation terminal is where the paperwork starts. Ground handling catering and handling agent catering run on the same brief, with one point of contact.
Galley catering for a larger aircraft at Aleppo International starts with the door height and the high loader the handling agent can provide. Airside catering delivery is arranged with them for the apron position, and aircraft provisioning is packed in the order the galley will be loaded: drawer items last, bulk items first. Send the aircraft type and the apron position it will take, and the loading order is built from there.
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.
Aleppo International is the main airport of its governorate, and the airport catering here has to fit a small general aviation footprint. Ground handling services and FBO services are arranged through the handling agent, and the business aviation hub role is modest but real.
Business aviation catering and inflight catering at OSAP both come back to the same question: what does the galley allow? Aviation catering for an executive jet catering order, an in-flight catering plate or diplomatic flight catering is packed accordingly. Cabin crew meals are added when the crew needs them.
Syria applies its own import rules to food and agricultural products, and the handling agent at Aleppo International confirms what a given flight may carry. Locally prepared catering avoids most of the question. Tell us your routing and we flag what customs may ask.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at Aleppo International Airport meant planning beef fillet with roasted potatoes for 8 guests with a short ground stop in mind. I appreciated the emphasis on written menu details throughout the VIP flight catering arrangements. I asked The Galley Girls to review the fruit plates quantities against the passenger brief, and the proposed portions made sense. The quantities of side dishes matched our service plan, leaving us comfortable with the order before the final briefing.”
“The 10 passenger portions of a mezze selection with flatbreads were the easy part; managing a family lunch request at OSAP took more planning. We described our serving sequence to The Galley Girls and asked for the sauces to be packed accordingly. The starters were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. With charter flight catering, careful attention to written menu details matters as much to our crew as the menu itself.”
“With a small galley worktop to consider at ALP, we needed a practical way to serve a seafood starter and warm vegetable sides to 10 passengers. We changed the quantities of starters, and The Galley Girls reflected the request in the final packing list. The sauces remained as originally requested, which was reassuring when we checked the latest version with operations. Our brief for private jet food was met with a sensible plan for portion planning.”
Think of it by galley: a compact cabin takes a cold board and one hot dish, a large cabin takes plated courses with sauces apart. Aleppo lamb and pistachio sweets sit at the upper end; fruit, bread and labneh sit lower. That is how to read how much private jet catering costs for OSAP.
Lead time here depends on your departure slot and the turnaround. Seasonal produce and the Aleppo specialities you choose can make the order simpler or a little more involved; either way last-minute orders are handled, day or night.
Customs for a delegation or government flight into Aleppo follow Syrian import rules and the protocol of the visit; fresh meat, dairy and produce are the items most often questioned. We work with your handling agent so the order is declared properly, and sensitive menus are cleared by protocol before cooking starts. Ask us about customs for your itinerary.
On an empty repositioning leg, the question is usually about the crew. Food brought from abroad meets the same customs questions as any other; crew meals from us are prepared locally and packed in boxes marked for the flight deck. Can you bring food? Yes, but ordering ground-side is simpler.
Is catering part of a charter into Aleppo? No. It is commissioned apart, billed apart, and tailored to the return leg if you want it ordered from here.
Tail, pax and diets — a flight attendant takes it from there, day or night.
