Catering to your aircraft in Mary.
UTAM sits on the Murghab plain, where summer heat decides what survives a turnaround. We pack for your galley, crew and passengers, and deliver to the aircraft on your slot.
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.
In Mary, the private jet menu is a short conversation about the heat. Local specialities from the Mary Region, such as manti, plov and warm non bread, are cooked and packed for your galley, while melon and grape plates travel chilled. The inflight menu changes with the season, and private jet food for a summer rotation looks different from a winter one.
Turkmen cooking leans on lamb, rice, yoghurt and dried fruit. For a flight out of Mary, we turn those local specialities into private jet food that holds in the drawer and finishes in the oven, across the Mary Region and beyond, on an inflight menu written for your 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.
In Mary, a July afternoon on the apron can pass forty degrees, and that decides what private jet catering looks like at UTAM: cold plates that hold, hot dishes that finish in the oven. We handle inflight catering and in-flight catering as one job, with aviation catering and business aviation catering written around your type. Executive jet catering, diplomatic flight catering and cabin crew meals are covered the same way.
Business jet catering at Mary is usually planned around one or two flights a week at most. Corporate jet catering, VIP flight catering and charter flight catering follow the same brief: type of aircraft, slot, seats. A private jet chef writes a bespoke menu from local produce, and luxury inflight catering here means a good melon and warm bread done properly.
Official visits to Mary Region call for government flight catering handled with discretion. Head of state flight catering and VIP aviation catering follow the protocol office's guidance, and state visit aircraft catering is cooked by a named team with full traceability at UTAM.
At Mary, dietary requests start with the local kitchen: plov and manti are built on lamb and wheat, so kosher, halal, vegan, gluten free and allergen free meals are cooked on separate boards and sealed apart from the guest trays. Special meals and kids meals are marked by seat number, never by name, and you tell us the restriction once.
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.
Crew meals are on request at UTAM and invoiced like any order. We pack flight crew meals and pilot meals in crew meal boxes, plan crew catering around the cabin service, and prepare cockpit meals that need no plate. Different meals for pilots are made on request, and cabin crew meals can be added to the same order.
FBO catering at Mary is delivered to the FBO at the general aviation terminal, with ground handling catering agreed through your handling agent. Catering delivery to the FBO is on your slot, and handling agent catering follows the access rules of the apron.
Mary handles business jets and the occasional larger aircraft, so galley catering depends on the type: door height, whether a high loader is needed, and how the galley is laid out. Airside catering delivery to the apron is arranged with your handling agent, and aircraft provisioning is planned around the type before anything is packed.
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.
Mary International is the airport of Turkmenistan's fourth city and serves the Murghab oasis. Airport catering for business aviation is rare here, so each order is planned with the handling agent from the start.
Traffic at UTAM is sparse and seasonal, so it works as a small general aviation airport rather than a business aviation hub. We provide inflight catering and in-flight catering through your FBO services and ground handling services, with aviation catering, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals ordered as needed.
Turkmenistan applies strict customs and import controls on fresh food, especially meat, dairy and produce. For a flight out of Mary, the practical result is simple: order catering locally and let your handling agent clear what stays on board.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at UTAM: vegetable tartlets and a dessert selection for 6 guests, organised with different crew meal preferences in mind. The Galley Girls grouped the sandwiches by service, which was more useful to us than simply receiving a list of dishes. The canapés were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. I appreciated the emphasis on packing arrangement throughout the private jet menu arrangements.”
“Keeping the galley organised at MYP meant planning beef fillet with roasted potatoes for 10 guests with different crew meal preferences in mind. The Galley Girls talked through the quantities of snack boxes with us before confirmation, rather than leaving us to guess the portions. I want a private jet chef to understand packing arrangement, and this order gave us a useful starting point. The quantities of side dishes matched our service plan, leaving us comfortable with the order before the final briefing.”
“It was the packing plan I cared about at Mary International Airport, with 11 servings of roasted vegetable bowls with separate dressings and different crew meal preferences to consider. For our team, the strongest part of their in flight catering was how they handled crew briefing. The Galley Girls suggested compact food boxes for the canapés, and that choice worked well with our storage arrangement. We placed the fruit plates in their planned storage area without first having to reorganise all the catering boxes.”
The slot shapes the bill more than people expect: a tight departure at Mary means fewer hot items to finish, a long wait allows a full plov service. How much does private jet catering cost? It is priced by menu, produce and headcount, and we quote it before anything is cooked.
Lead time at UTAM starts with the galley, not the calendar. A big cabin takes a wider menu, a light jet needs a tighter one, and seasonal produce like melon makes ordering simple in summer. Last-minute orders are handled.
A night or early morning departure from UTAM still passes through customs, and the rule here is cautious: foreign fresh food is not welcome. Provisioning from local sources avoids the issue, and your handling agent confirms what can stay on board.
Bringing your own food into Turkmenistan is possible for sealed items, but meat, dairy and produce can be taken at customs. For a long leg out of UTAM with two services, order the main meals locally and keep personal items minimal. Can you bring food? Yes, but sealed and declared.
Is catering part of a charter into Mary? No. The meals are not part of the charter itself: you order them separately and they are invoiced on their own, like any order. A kosher, halal or allergen request goes into that same order, sealed apart from the other trays and marked by seat number.
Tail, pax and diets — a flight attendant takes it from there, day or night.
