Catering to your aircraft in Dubai.
Open desert, a long runway, and a ramp that does not feel like a commercial terminal: that is OMDM. Your catering is packed for the galley of your type and handed over airside 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.
Dubai Emirate has a table that travels well, and Al Minhad Air Base is where a private jet menu built on it begins. The inflight menu leans on Levantine and Gulf cooking: mezze that stays cold in its own tray, grilled lamb that needs only the oven, and rice dishes that re-plate cleanly. Private jet food from this region is generous but not heavy at altitude, so we keep sauces apart and herbs fresh. Local specialities such as Arabic coffee with dates close the service. For a hot night departure, private jet platters of grilled meat and flatbread sit beside gourmet inflight meals in oven-ready trays, and private jet snacks cover the long leg: spiced nuts, dried fruit and small pastries. Each item is marked by seat and by service.
A private jet menu for Dubai Emirate starts with produce that holds up in a drawer: dates, tomatoes, cucumbers and labneh for the cold side, and slow-cooked lamb and chicken for the hot. The inflight menu from OMDM draws on Emirati and Lebanese kitchens, so private jet food arrives with its sauce in a separate pot and its bread wrapped. Local specialities include machboos rice and regag-style flatbread, and the sweet course often uses saffron and cardamom. We pack private jet platters for the cabin, gourmet inflight meals for plated service, and private jet snacks for the rest of the leg, each labelled by seat.
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.
Al Minhad Air Base sits in the desert of the Dubai Emirate, a military field where business traffic is cleared before it lands, and where your private jet catering follows the same clearance. Your handling agent confirms access, we pack for the galley you have, and the order is invoiced like any other. Order inflight catering for a state arrival, in-flight catering for a charter crew, or aviation catering for a positioning leg: the brief starts with the tail and the slot. For business aviation catering and executive jet catering, the menu is written around a galley with a small oven. Diplomatic flight catering and cabin crew meals are handled with the same discretion.
Corporate jet catering out of Dubai's air base starts with a short brief: the tail, the passengers, the slot. VIP flight catering and business jet catering share one kitchen and one team, charter flight catering follows the same steps, and luxury inflight catering is a matter of detail. A private jet chef builds the bespoke menu from what the galley can finish.
Delegations and state aircraft use Al Minhad because the access suits them, and the catering follows suit. Government flight catering, head of state flight catering and VIP aviation catering run through a single clearance. State visit aircraft catering is traceable from kitchen to galley, and discretion is the baseline.
At Al Minhad Air Base, dietary requests run through a kitchen where halal is the default, so the work is elsewhere: tree nuts in the sweets, sesame in tahini and mezze, wheat in the flatbread. Kosher, vegan, gluten free and allergen free trays are packed separately and sealed, special meals carry the seat number, and kids meals are marked in the same way.
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 at Al Minhad are on request, ordered and invoiced with the flight. Flight crew meals are packed in separate boxes, pilot meals carry no names, only a CREW label, and crew catering is built for one hand and a short break. Cockpit meals can be two different dishes, crew meal boxes stack in the jumpseat bag, different meals for pilots follow operator policy, and cabin crew meals travel the same way.
On this field the handover happens airside, so FBO catering is arranged with the agent before the aircraft lands. Catering delivery to the FBO, the general aviation terminal and ground handling catering all go through one call, and handling agent catering keeps the door and the tray list consistent.
Aircraft that use OMDM range from light business jets to large state aircraft, and the loading changes with each. For galley catering on larger types, airside catering delivery may need a high loader at the door, arranged with the handling agent; on smaller jets it is carried up the stairs. Aircraft provisioning is planned from the type, the door height and the galley fit.
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.
Al Minhad Air Base is a military field in the Dubai Emirate used by business aviation for arrivals where a quieter ramp matters. Airport catering here is a coordinated job with your handling agent, general aviation access is by clearance, and FBO services and ground handling services are arranged around the slot.
As a business aviation hub, Al Minhad hosts state aircraft, delegations and executive charters. Inflight catering and in-flight catering are arranged per tail; aviation catering and business aviation catering follow the slot; executive jet catering is written for the galley; diplomatic flight catering has named contacts; cabin crew meals ride on the order.
Food imported into the United Arab Emirates follows federal rules: pork and alcohol are restricted, halal is the default for meat, and fresh produce may be inspected. At OMDM your handling agent handles the declaration, and we label origin and ingredients on every tray.
Average rating from the cabin crew and pilots we cater for.
“My order at Al Minhad Air Base covered mini sandwiches and individual desserts for 9 guests, with a practical service plan needed because of a revised passenger count. I asked The Galley Girls to review the salads 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. This experience of business aviation catering gave us a useful reference for managing galley preparation on another departure.”
“Working around an evening cabin service at OMDM, I asked for beef fillet with roasted potatoes in portions appropriate for our 7 passengers. We described our serving sequence to The Galley Girls and asked for the snack boxes to be packed accordingly. That left time to check the sauces properly before the passengers were ready for the next part of the service. The meal organisation stood out more than any sales pitch about jet catering.”
“Packing roasted vegetable bowls with separate dressings for 6 passengers at NHD needed careful thought, especially given a late menu amendment. The salads supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The crew briefing stood out more than any sales pitch about VIP flight catering. Keeping the side dishes identifiable helped the colleague taking over service understand the order without another long explanation.”
Ask about a long sector with two services and the answer is in the menu: how much does private jet catering cost here comes down to dishes, not distance. A saffron rice main plus a dessert service costs more than two cold platters. We price each line and invoice it like any other order.
Lead time here starts with the slot you hold. Al Minhad is a controlled field, so the slot decides when we can reach the aircraft, and a longer turnaround lets us schedule a plated hot course. Last-minute requests are handled, and we confirm the FBO or handling agent path with you.
A return order from the United Arab Emirates is simplest when it is built for the arrival country: we label, seal and keep restricted products out. Customs checks at both ends are routine; your handling agent coordinates the declaration.
A passenger count that changes late is the case for adding rather than replacing: bring what you want, and we cover the extra seats with labelled trays. Last-minute adjustments are handled for OMDM departures.
No, and a local product does not change that. Whether you want camel-milk chocolate or a dish of machboos, catering is arranged separately from the charter and invoiced on its own once the slot and the headcount are confirmed.
Tail, pax and diets — a flight attendant takes it from there, day or night.
