Catering to your aircraft in Mukalla(Riyan).
Mukalla's coastal heat decides what a galley can hold, and Riyan International is where we plan around it. We cook and pack for your aircraft, labelled for the crew who will serve.
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.
Mukalla's table follows the coast. Fish comes in from the Arabian Sea each morning, and a private jet menu for Mukalla can lean on grilled kingfish, tuna steaks or shrimp, packed cold with the lemon and sauce kept separate. An inflight menu here also has Hadhrami rice dishes, spiced with cumin, cardamom and dried lime, that hold well in a warm cabin.
Local specialities from Hadhramaut Governorate travel better than most guests expect. Honey from the Wadi Doan valleys is among the best known in the region and works as a finish on a cheese plate or a yoghurt dessert. Dates, flatbread and slow-cooked lamb round out private jet food that tastes of the place the aircraft is leaving.
What we pack depends on the galley you have. Rice dishes go into the aircraft oven in their trays; fish is served chilled or re-plated cold, with sauce in its own pot. For Mukalla and the wider Hadhramaut region, we keep the portions plated and the garnish separate so your crew finishes each dish, not rescues it.
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.
Riyan International sits on the Gulf of Aden coast in Hadhramaut Governorate, a coastal airfield where heat, sea air and local fish shape what a galley can carry. Private jet catering at OYRN is built around that: items that hold in warm cabins, sauces packed apart, hot dishes finished in the aircraft oven. We cook and pack as former VIP flight attendants, so inflight catering, in-flight catering and aviation catering arrive labelled the way you serve. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are all ordered through one brief, by phone or email, around the clock.
Business jet catering and corporate jet catering at OYRN start with the brief: who is flying, what the galley has, and how long the sector is. VIP flight catering and charter flight catering follow, with luxury inflight catering built around a private jet chef and a bespoke menu for Mukalla.
When a delegation lands at OYRN, the menu is agreed with the people who clear it. Government flight catering, head of state flight catering and state visit aircraft catering run through one contact, with VIP aviation catering kept private.
In Hadhramaut, halal is the kitchen's default rather than a special request, so the work here is in the details: no alcohol in sauces, no pork in stocks, and a clear labelled tray for each guest. Kosher, vegan, gluten free, allergen free and kids meals are prepared as separate trays, sealed and marked by seat number, with the special meals brief agreed in the order.
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.
At Mukalla, crew meals are a separate line on request. Flight crew meals and crew catering are packed apart from guest trays; pilot meals and cockpit meals are boxed for eating on the flight deck. Crew meal boxes can hold different meals for pilots, so captain and first officer never share a dish.
FBO catering at OYRN is handed over at the aircraft by your handling agent. Catering delivery to the FBO is arranged around the slot, with the general aviation terminal as the meeting point. Ground handling catering and handling agent catering run through one contact.
Larger aircraft are loaded by high loader, and for those types the galley catering is packed in carts and sealed containers sized to the aircraft's doors and galley layout. We confirm the type and the galley with you, and airside catering delivery is arranged through your handling agent so aircraft provisioning matches what the crew can actually stow and serve.
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.
OYRN is the airport for Mukalla, a port city in Hadhramaut Governorate. Airport catering for private flights follows the field's rhythm, with general aviation using the same ramp as scheduled traffic.
Mukalla's business aviation hub is small, and general aviation traffic is shaped by the coast and the weather. FBO services and ground handling services link the aircraft to the airport. Inflight catering, in-flight catering, aviation catering, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are ordered through one brief.
Yemen applies its own customs and food-import rules to anything that enters with the aircraft. We pack in sealed, labelled trays and suggest local products where they simplify the check, so the declaration stays short.
Average rating from the cabin crew and pilots we cater for.
“On this departure from Riyan International Airport, 8 passengers had chosen a light pasta dish with grilled vegetables, and different crew meal preferences needed to be reflected in the order. Our handling contact received the order details from The Galley Girls, including how the snack boxes had been grouped. The order made in-flight catering services feel manageable because the portion planning had been considered beforehand. We could account for the fruit plates before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“A request for smoked salmon bagels and sliced fruit, 3 passengers, and a short ground stop: that was our brief for the departure at OYRN. I appreciated the emphasis on packing arrangement throughout the aviation catering arrangements. Our request to The Galley Girls focused on the sandwiches, with enough detail to distinguish passenger portions from additional provisions. We also checked the side dishes before approval, which helped avoid a second round of questions later in the preparation.”
“Our priority at RIY was a cheese board and savoury canapés for 8 passengers, with limited fridge space shaping the service plan. I appreciated the emphasis on galley preparation throughout the aviation catering services arrangements. After a final adjustment to the desserts, The Galley Girls gave us one revised order summary to work from. The note about the fruit plates was easy to spot, and we could brief the rest of the team quickly.”
Catering for Mukalla is quoted menu by menu. Customs and food-import rules for Yemen influence which products we use, so a grilled fish and rice order will usually cost less than one built around imported cold cuts. We invoice it separately, like any order.
A head of state or ministerial flight needs a menu agreed with the protocol side, so the practical lead time is shaped by that approval, not the cooking. We take late changes and handle last-minute orders.
A night departure out of OYRN does not change the rules, but it changes who has to be present. Your handling agent coordinates with customs, and we make sure the trays are sealed and marked for inspection if requested.
Whether you can bring food depends on what it is and how it is packed. Customs may check any fresh product, so we recommend adding one local item, such as Hadhramaut honey, from us rather than carrying everything in.
Not as a rule. Catering is a separate order with its own invoice, and a late passenger change is simply a revision to it. We work from the final number and confirm the tray plan with you.
Tail, pax and diets — a flight attendant takes it from there, day or night.
