Catering to your aircraft in Seyhan.
Adana Şakirpaşa runs on cotton-season traffic and short business sectors, and your crew deserves a proper meal between them. We cook and pack for your galley, so what reaches the aircraft is ready to re-plate.
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.
Adana Province is kebab country, and the private jet menu for Adana Şakirpaşa reflects that without pretending a galley is a grill. The inflight menu starts from local specialities: Adana kebab sliced and packed with the juices apart, lavash, grilled tomato and pepper, and a chilled cacık. Private jet food from this region travels well when the fat and the bread are kept separate.
Çukurova is citrus, cotton and hot pepper, and that is what shapes a private jet menu out of Seyhan. Local specialities such as şalgam, ezme, mezes and künefe are packed as the inflight menu requires: sharp things chilled, syrup desserts sealed, hot items in the oven. Private jet food here is generous, spiced and built for sharing across a cabin.
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.
Adana Şakirpaşa sits at 65 feet on the Çukurova plain, a city airfield where business jets share the apron with domestic traffic. Private jet catering here leans on what the region does best: charcoal-grilled meat, bulgur, citrus and hot peppers, packed for the galley you actually have. For inflight catering and in-flight catering at ADA, the brief usually starts with the tail and the seat plan. Aviation catering for business aviation catering flights, executive jet catering sectors and diplomatic flight catering movements follows the same logic, and cabin crew meals are ordered with the flight.
Business jet catering and corporate jet catering at ADA usually serve executives flying out of the Çukurova industrial belt. VIP flight catering and charter flight catering follow the same brief: a bespoke menu from a private jet chef, with luxury inflight catering where the cabin supports it.
Government flight catering at Adana means menus cleared with protocol before anything is cooked. Head of state flight catering, VIP aviation catering and state visit aircraft catering are labelled, traced and delivered discreetly through the FBO.
Kosher, halal, vegan, gluten free, allergen free and kids meals are handled as a procedure, not a promise. In Adana, where bread, bulgur, sesame and nuts sit in almost every dish, we cross-check each recipe for hidden allergens and pack special meals in sealed, seat-labelled boxes.
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.
When the crew is the only one aboard, crew meals are the whole order. Flight crew meals, pilot meals and cockpit meals are packed as crew meal boxes, crew catering is built around the rotation, and different meals for pilots are available on request, with cabin crew meals kept apart.
Your handling agent decides when the van can reach the apron. FBO catering at LTAF is coordinated with ground handling catering and handling agent catering, so catering delivery to the aircraft ends at the cabin door, not at the general aviation terminal. If the ramp is busy with domestic traffic, the handover waits for a clear stand rather than a detour through the terminal.
Aircraft type decides loading at Adana Şakirpaşa: a light jet needs a hand-carried cart, a larger cabin may need a high loader at the door. Galley catering is packed to the galley of your tail, and airside catering delivery runs through your handling agent. Aircraft provisioning on the apron is coordinated with the FBO before the van moves.
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.
Adana Şakirpaşa is a city airport on the Çukurova plain, used by domestic carriers and general aviation alike. Airport catering here has to fit a working apron, not a quiet VIP lounge.
Adana works as a business aviation hub for southern Turkey. Aviation catering, business aviation catering, executive jet catering and diplomatic flight catering all pass through, and inflight catering and in-flight catering sit alongside cabin crew meals, FBO services and ground handling services at the general aviation terminal.
Turkish customs rules on imported food are strict, so catering for flights into Adana is best sourced locally, with ingredients cleared before they reach the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at ADA, the next request was chicken skewers with a couscous salad for 11 guests, with a late menu amendment to work around. My main takeaway from this FBO catering order was the practical approach to cabin service sequence. The Galley Girls suggested sealed meal containers for the starters, and that choice worked well with our storage arrangement. The snack boxes were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Nothing about the 5 guest order at Adana Şakirpaşa Airport called for excess complexity: just a breakfast basket with individual preserves and sensible planning for a short ground stop. I would discuss airport catering with them again, especially when written menu details needs careful coordination. I asked The Galley Girls for the fruit plates in stackable containers, with garnishes supplied separately for plating on board. Keeping the starters aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Food presentation mattered to our 2 guests, but limited fridge space also had to be considered when organising a charcuterie board and fresh bread at LTAF. With several people involved, The Galley Girls kept the snack boxes and delivery arrangements together in a concise order update. The main courses went straight to the right colleague instead of circulating between several people during the turnaround. The order made inflight catering feel manageable because the crew briefing had been considered beforehand.”
Think of the aircraft first. Seat count and oven size set what is realistic, and local kebab or künefe are priced as dishes, not as a surcharge for Adana.
Give us the slot and we shape the menu around the turnaround. Short stops get cold service, longer ones get hot kebab, and late requests are never refused outright.
Delegations need clean paperwork and discreet service. We keep menus local, labelled and cleared with the protocol contact before anything is cooked.
For a repositioning leg, we pack crew meal boxes only: no cabin service, no waste. It saves you carrying food through customs.
Catering sits outside a private jet charter contract. For a return from Adana you send us the details and we confirm it as a separate order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
