Catering to your aircraft in Damascus.
Damascus International sits on a high plateau at 2,020 ft, where winter mornings are cold and summer afternoons are dry and hot. Last-minute orders are handled, and every tray is cooked and packed for the galley on your 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.
Damascus has one of the oldest food cultures in the Levant, and much of it travels well. The private jet menu for OSDI leans on mezze that hold their shape: muhammara, hummus, baba ghanoush, kibbeh in its crust, and warak enab rolled tight. The inflight menu keeps the grilled dishes to a clear reheat plan and the sauces in their own pots.
Local specialities come in with the season. Ghouta apricots in early summer, Damask rose and orange blossom in the sweets, pistachio from the Aleppo side, za'atar and sumac in the dry mixes. Private jet food for Damascus Governorate is mostly a question of what stays crisp at altitude: fattoush dressed apart, bread wrapped in cloth rather than plastic, ma'amoul and barazek packed flat. Jet catering in Damascus works with that pantry.
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.
Damascus sits at 2,020 ft on a dry plateau, and the temperature swing between a January dawn and an August afternoon decides what survives in a drawer. Private jet catering for OSDI starts from that: mezze that hold, grills packed with their sauces apart, fruit chosen by season. Inflight catering for Damascus follows the Levantine table, and in-flight catering for a long leg out of DAM is labelled by seat. Aviation catering and business aviation catering are coordinated with your handling agent, executive jet catering is packed per galley, and diplomatic flight catering goes through protocol first. Cabin crew meals are available on request and invoiced like the rest.
Business jet catering at Damascus follows the rhythm of delegations and charter rotations. Corporate jet catering and VIP flight catering are planned around the galley of the aircraft, charter flight catering is briefed with the operator, and luxury inflight catering uses the city's mezze and grills. A private jet chef writes a bespoke menu once we know who flies, when and how long.
A state visit changes how an order is built. Government flight catering is confirmed through the protocol office, head of state flight catering uses sealed and traceable packing, and state visit aircraft catering is agreed with the handling agent. VIP aviation catering at OSDI is discreet by design, with no names written on labels.
Halal is the baseline in Damascus kitchens, not a special request, which changes how special meals are handled here: the question becomes what else is in the dish. Kosher, vegan and gluten free are planned as separate procedures, with allergen free preparation on its own boards and tools. Kids meals are portioned in separate boxes, and every special meal is labelled by seat so nothing is opened by mistake.
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 rotation through Damascus rarely leaves room for a seated meal, so crew meals at OSDI are ordered on request with the flight and invoiced like the rest of the order. Flight crew meals are packed for the cockpit and the jumpseat: a wrap, a rice box, fruit, a bottle of water. Cockpit meals stay one-handed and spill-proof. Pilot meals are written as different meals for pilots, so captain and first officer never share a dish, as operator policy asks. Crew catering and crew meal boxes carry a CREW label and arrive with the guest order.
FBO catering at Damascus means the meal is delivered to the FBO or general aviation terminal and handed to your crew. Catering delivery to the FBO is coordinated with the ground handling catering, so nothing waits on the ramp. Handling agent catering is agreed by tail number and slot; weather on the apron can shift the plan.
The aircraft type decides how we load at Damascus. For a larger cabin, galley catering arrives on a high loader brought to the door, and airside catering delivery is agreed with the handling agent. Aircraft provisioning on a business jet is lighter: a van to the steps, trays by hand. Tell us the type, and we plan the trolleys around the galley you have.
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.
Damascus International serves the capital and the Damascus Governorate as the main gateway, with general aviation and diplomatic traffic handled separately from commercial flows. Airport catering for business aircraft goes through the same handling arrangements, so FBO services and ground handling services are the contact points for any order.
As a business aviation hub for the region, Damascus sees diplomatic flights, delegations and private charters. Inflight catering and in-flight catering are planned around the aircraft and the season. Aviation catering and business aviation catering are coordinated by tail and slot, executive jet catering is packed for each galley, diplomatic flight catering goes through protocol, and cabin crew meals are ordered on request.
Syria applies import controls on food, and this is the practical reason we prepare locally and hand over to your FBO rather than bring in outside items. Customs may ask what is on board, so every box is labelled with its contents, and special meals are declared with the order.
Average rating from the cabin crew and pilots we cater for.
“For 8 passengers departing from DAM, the agreed menu was chicken skewers with a couscous salad; our main consideration was a family lunch request. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the fruit plates listed separately when checking how much space the complete order would require. With flight catering, careful attention to catering handover matters as much to our crew as the menu itself.”
“Small packing details became important at Damascus International Airport: our 7 passengers wanted vegetarian wraps and colourful salads, and we had a family lunch request. The Galley Girls understood why we wanted the sauces readily accessible instead of spread across several different boxes. We left the canapés stored until needed, which kept the first service manageable and reduced unnecessary handling. With flight catering services, careful attention to packing arrangement matters as much to our crew as the menu itself.”
“On this departure from OSDI, 3 passengers had chosen a cheese board and savoury canapés, and a tight boarding window needed to be reflected in the order. The Galley Girls confirmed the handover contact and identified the side dishes, making the catering delivery easier for our team to track. The order made airline catering feel manageable because the final order confirmation had been considered beforehand. Knowing where the snack boxes were packed meant the crew could begin the relevant checks as soon as the order arrived.”
Winter schedules around Damascus are tighter, summer ones busier, and both affect what is fresh. Private jet catering is quoted per menu, so a cold board costs less than a hot service with sauces apart.
An order for OSDI is easiest when you name the dishes early, especially anything seasonal. Last-minute requests are handled, and we confirm what can be made.
Special meals, whether halal, kosher or child portions, are written into the order so the handling agent can present them to customs. Locally prepared food avoids import questions altogether.
If the leg is long and the cabin gets two services, we advise ordering from here. Anything arriving from outside has to clear customs first.
Charter and catering are separate contracts. For a night or dawn departure out of Damascus, we need the tail, the slot and the seat plan, and the order is invoiced on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
