Catering to your aircraft in Seiyun.
Most departures from OYSY are light and midsize jets, so the order is small and the details matter. We pack for the galley you have and hand it over through the FBO.
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.
Seiyun lies in the Wadi Hadhramaut, and the private jet menu here starts with what the valley actually produces. Hadhrami honey, sidr honey especially, is the product people ask for first, and it travels well: a small sealed pot beside the cheese or the flatbread needs no refrigeration and no fuss in the drawer.
The inflight menu leans on dates, local flatbread, and lamb and chicken cooked the Hadhrami way, with rice that holds its texture when finished in the galley oven. Private jet food from this region is aromatic rather than hot, so most dishes suit a mixed cabin without changes.
Local specialities such as mutabbaq-style pastries, fresh flatbread and fruit from the wadi settlements reach the aircraft packed for your galley, with sauces apart. If a dish will not survive the drawer in dry heat, we say so and swap it. Seiyun and the wider Hadhramaut Governorate give you a short list of dishes, and we keep that list honest.
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.
Seiyun Hadhramaut International sits at 2,097 feet in the Wadi Hadhramaut, where the heat and the dry air decide what survives a galley drawer. Private jet catering here is built around that: dishes that hold dry heat, packed for your galley and handed over at the aircraft. Inflight catering and in-flight catering for the cabin follow the same logic, while aviation catering for business aviation catering sectors, executive jet catering trips and diplomatic flight catering movements share one brief. Cabin crew meals are ordered the same way.
Business jet catering and corporate jet catering at Seiyun are usually small, precise orders for a mixed cabin. VIP flight catering and charter flight catering follow the same brief, and luxury inflight catering here means a private jet chef building a bespoke menu around honey, dates and well-finished lamb.
For an official arrival at OYSY, government flight catering is cleared by the protocol office first. Head of state flight catering, VIP aviation catering and state visit aircraft catering share one named team and a single point of contact.
Seiyun's kitchen leans on wheat flatbread, nuts in sweets and dairy in sauces, so allergens hide in ordinary places here. Kosher, halal, vegan, gluten free, special meals, allergen free and kids meals are each handled as a procedure: separate board, separate box, seat number on the lid. Halal is the regional default for lamb and chicken. For a child on the manifest, we keep portions mild and plain and pack them apart from the main service.
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 a Seiyun turnaround, crew meals are ordered on request. Pilot meals and flight crew meals come boxed, crew catering is marked CREW, cockpit meals suit the flight deck, and crew meal boxes stay separate from the guest trays. Different meals for pilots are available if the operator wants them.
At OYSY, catering delivery to the FBO is arranged with your handling agent. FBO catering, ground handling catering and handling agent catering all use the general aviation terminal as the handover point.
Seiyun handles mainly light and midsize business jets, so most deliveries are carried to the cabin door rather than lifted. If your aircraft is a larger type with a high galley door, tell us the type and we plan galley catering around airside catering delivery with your handling agent, including aircraft provisioning by high loader where the door height needs it.
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.
Seiyun is a quiet airport for general aviation. Airport catering here means a small, well-planned order, with FBO services and ground handling services arranged through your agent.
Business aviation hub it is not, but Seiyun sees steady charter and official traffic. Inflight catering, in-flight catering and aviation catering follow the same simple path, with business aviation catering for corporate flights, executive jet catering for owners, diplomatic flight catering for official visits and cabin crew meals on request.
Yemen controls food entering the country, so catering made locally for a departing flight avoids the problem. Check current import rules with your handling agent before you plan anything inbound.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at OYSY, our 12 guests wanted mini sandwiches and individual desserts, organised sensibly around a short ground stop. I want a private jet catering company to understand storage requirements, and this order gave us a useful starting point. I asked The Galley Girls to review the side dishes quantities against the passenger brief, and the proposed portions made sense. There was enough information about the crew provisions to brief the crew without making assumptions about what had been ordered.”
“A request for grilled salmon with a lemon dressing, 3 passengers, and a changing departure schedule: that was our brief for the departure at GXF. When comparing private jet catering companies, I would look closely at written menu details after this experience. I gave The Galley Girls our storage brief and asked for the crew provisions to arrive in stackable containers. We placed the starters in their planned storage area without first having to reorganise all the catering boxes.”
“I wanted herb chicken with a quinoa salad for 8 guests at Seiyun Hadhramaut International Airport, packed sensibly for a cabin team dealing with a short ground stop. The Galley Girls kept the main courses separate from the finishing elements, which gave us control over the final presentation. We could finish the side dishes as each guest was ready, rather than laying everything out at once. My search for "private jet catering near me" led to a practical conversation about final order confirmation.”
How much does private jet catering cost for a Seiyun departure? It moves with the dishes you pick. A single regional product, such as sidr honey, adds a distinct note without adding complexity, and anything flown in for the occasion adds cost.
Because Seiyun sees fewer departures than a hub, we keep the order flexible. A passenger count that changes is absorbed into the pack, and last-minute orders are handled without a different process.
Customs at Seiyun treats imported food carefully, and what you bring in may be held or declined. If you need a meal for the way back, order it here so it stays within local rules and boards with the aircraft.
Bringing your own food is possible, but timing is the issue at Seiyun: a long turnaround gives you room, a short one does not. We pack to your slot either way.
No, catering sits apart from the charter agreement. A long Seiyun leg with two services is a good reason to plan the menu in advance, which we do with your crew.
Tail, pax and diets — a flight attendant takes it from there, day or night.
