Catering to your aircraft in Qamishli.
A flat apron, a wheat-colored horizon and a short ground stop: that is Qamishli. We pack the galley for your type, label by seat, and remit it 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.
The private jet menu for Qamishli starts from the Jazira plain: wheat, lentils, chickpeas, sheep's milk and the walnuts and pistachios that travel through Al-Hasakah. A private jet menu written for OSKL leans on what keeps well in a galley and tastes the same at altitude.
Local specialities that survive a drawer: kibbeh, grilled lamb kofta carved by the seat, lentil soup in a sealed pot, mutabbal and muhammara in individual cups, and flatbread wrapped to stay soft. This private jet food is cooked and packed, then finished by you with the oven or served cold.
Our inflight menu for Al-Hasakah Governorate keeps the sauce apart from the meat and the herbs apart from the grill, so nothing goes soft on the way to the apron. Every private jet menu is agreed against the galley you have and the headcount you give us.
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.
Qamishli sits on the Jazira plain in Al-Hasakah Governorate, wheat country, and the flat open apron at OSKL shapes how a galley gets loaded. Private jet catering here follows the harvest: bread, lentils, lamb and yoghurt written into the menu, with inflight catering packed for the aircraft you actually fly. In-flight catering, aviation catering and business aviation catering are ordered by phone or email, 24/7, and handed over to your handling agent. Executive jet catering and diplomatic flight catering follow the same route, and cabin crew meals ride on the same order.
Business jet catering at Qamishli is usually a small group on a tight ground stop. Corporate jet catering and charter flight catering follow the same brief: tail, slot, headcount. A private jet chef writes a bespoke menu around what clears customs, and VIP flight catering and luxury inflight catering are packed to be served from a drawer.
Government flight catering at Qamishli means protocol before cooking. Head of state flight catering and state visit aircraft catering are cleared by name, with a named team and no labels carrying names. VIP aviation catering stays discreet: seat numbers only.
In Qamishli the bread is the first thing to check, because flatbread is on almost every plate, so a gluten-free guest gets a separate board and a separate box. Kosher, halal, vegan, gluten free and allergen free meals are written as special meals for this kitchen: sesame, nuts and wheat are where allergens hide in the local table. Kids meals go in their own labelled box, marked by seat number only.
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.
On the Qamishli ground stop, the crew's own dishes are a separate request, listed on the same invoice as the guest menu. Flight crew meals and pilot meals can be hot or cold, and crew catering packs different meals for pilots when the policy asks for it. Cockpit meals are boxed to eat with one hand, and crew meal boxes are labelled CREW. For a long wait on the ground, cabin crew meals are packed to keep.
FBO catering at Qamishli is handed over at the FBO or to your handling agent at the aircraft. Catering delivery to the FBO follows the general aviation terminal's access rules, and ground handling catering is coordinated with the handling agent catering team so the food arrives sealed and declared.
Qamishli handles business jets on a flat, open apron, and the aircraft type decides how a galley is loaded: door height, whether a high loader is needed, and what the galley itself can hold. Galley catering is packed for that galley, and airside catering delivery is arranged with your handling agent so aircraft provisioning happens at the aircraft, not in the terminal.
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.
Qamishli International is the second airport in Syria by rank in this region, a small airport catering to general aviation traffic in the north-east. Airport catering here is simple and local: wheat, lentils, lamb and dairy.
Business aviation hub traffic here is occasional but real: corporate flights, charters and the odd government arrival. Inflight catering, in-flight catering and aviation catering for these flights are packed small and sealed. Business aviation catering and executive jet catering share one order, and diplomatic flight catering follows its own protocol. Cabin crew meals sit beside the guest trays. General aviation and FBO services at OSKL run through the handling agent; ground handling services decide how airside delivery works.
Syrian customs control food imports, so a Qamishli order is built around items that clear: bread, grains, pulses, dairy and meats that are locally available. Imported fresh produce and some animal products can stall at inspection, so we confirm the menu against the rules before cooking.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at OSKL, with 4 servings of a charcuterie board and fresh bread and limited fridge space to consider. Instead of asking us to improvise, The Galley Girls explained how the desserts could be arranged during service. We could finish the starters as each guest was ready, rather than laying everything out at once. When comparing inflight catering companies, I would look closely at cabin service sequence after this experience.”
“I wanted beef fillet with roasted potatoes for 6 guests at KAC, packed sensibly for a cabin team dealing with an evening cabin service. The confirmation from The Galley Girls showed the desserts clearly enough for us to check the planned service quantities. For in-flight catering services, that attention to meal organisation made the order noticeably easier to manage. There was enough information about the starters to brief the crew without making assumptions about what had been ordered.”
“Getting a charcuterie board and fresh bread ready for 12 guests at Qamishli International Airport required an order that accounted for a short ground stop. For our team, the strongest part of their aviation catering was how they handled catering handover. The Galley Girls grouped the sauces by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the salads without asking where every component had been placed during preparation.”
What does a Qamishli order cost? It depends on what clears customs: local lamb, yoghurt, lentils and bread are straightforward, imported delicacies are not. We price the menu you pick, not a flat tray, and the invoice shows each item.
Waiting on the ground changes what you order: lighter, quicker to eat, easy to keep. We take orders any hour, 24/7, and last-minute orders are handled, whether the crew sits an hour or a night.
Passenger numbers move; customs paperwork should not surprise anyone. If your count changes late, send us the new number by phone or email and we adjust the portions and the declared items together.
Can you bring food? Technically, but customs and the handling agent decide what goes airside. Sealed catering that matches the manifest is the simple path.
No, catering sits on its own invoice. Winter fog and summer heat can decide departures at OSKL, so we keep the order flexible and the food packed to hold.
Tail, pax and diets — a flight attendant takes it from there, day or night.
