Private Jet Catering at Persian Gulf International Airport (OIBP / PGU), Khiyaroo
Last-minute changes no longer mean scrambling. Private jet catering for PGU in Khiyaroo is prepared in a dedicated facility that typically accommodates same-day requests and schedule shifts on your timeline.
Because the airport schedules many flights around customs and fuelling windows, Hana stages production in two waves: early morning for Europe-bound jets and late afternoon for regional charters. She keeps Gulf shrimp and locally line-caught hammour on standby, both species that hold texture under refrigeration and plate cleanly for cold service or quick galley reheating. For sectors beyond four hours, she vacuum-seals hot rice dishes to lock in moisture and packs sauces separately, ensuring your crew can assemble plated meals without risk of sogginess. Her proximity to PGU and familiarity with its slot discipline mean aviation catering at PGU adapts to tight turnarounds without sacrificing the detail expected on long-haul private charters.
Chef Hana Dubois brings refined culinary artistry to private aviation, blending classical French techniques with contemporary international influences. Her expertise lies in crafting sophisticated, elegant menus that transform high-altitude dining into an exceptional gastronomic experience.
Lead time is typically twenty-four hours — shorter windows are absorbed depending on the production schedule and the departure list that day. You order private jet catering by sharing the passenger count, dietary restrictions, galley oven type, and your slot; a private jet catering quote returns within two hours. Late changes are taken where the prep stage allows. Delivery runs align with fuelling checks and pre-flight briefings, and crews receive reheating notes matched to their aircraft galley. Each order closes when the last item is handed airside.
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Jet catering Khiyaroo: kitchen to cabin
No last-minute request is turned away before the kitchen has assessed what can still be done. The facility preparing inflight catering for PGU operates with same-day capacity: orders typically remain open until mid-morning for afternoon departures, and adjustments—passenger count, swap a protein, add a dessert—are absorbed within the existing production window. Each meal is cooked against your slot, plated in a temperature-controlled environment, and sealed immediately. Cold-chain documentation travels with every delivery; allergen protocol is printed on each label, not left to memory. Garde-manger and pâtisserie posts work in parallel so that timing never compresses quality. Business aviation catering here is built around the fact that schedules move, and the kitchen moves with them.
Private jet catering menu at Persian Gulf International Airport
You can order breakfast trays, cold starters that hold across a long leg, hot mains portioned for galley reheating, desserts, and crew meals on the same order. Each item is labelled with its allergens and reheating instructions where they apply. Portioning follows your passenger count, and substitutions are written into the order before it is packed—nothing is assumed.
Served cold, holds six hours under refrigeration, contains fish and dairy.
Reheats in a convection oven at 160°C for twelve minutes, gluten-free.
Served at cabin temperature, holds eight hours, contains nuts, dairy, and gluten.
Three of the dishes the Persian Gulf International Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.
See the full menu →Every item is packed with reheating and plating notes for your cabin.
Ramp delivery and handling at Persian Gulf International Airport
Airside delivery for VIP and charter flights at OIBP
Crew and handling agents work to a slot list, and the delivery is timed to match. Badged drivers in temperature-controlled vehicles bring VIP flight catering and charter flight catering airside, handing over at your FBO or ramp-side at the aircraft door. For large cabins, high loader capability is confirmed at the time of order, serving galley doors at height where available. One contact, one run, cold-chain controlled from kitchen to aircraft.
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Flight catering timed to departure patterns at PGU
Beyond catering
The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.
Cabin arrangements delivered with the catering, conditioned to last the flight.
Sourced to your list, chilled or cellared, ready to serve.
Cabin linen and crew pieces collected, laundered, returned pressed.
China, glassware and galley equipment washed and repacked between legs.
Your equipment and stock held at the kitchen until the next leg.
Pantry staples and fine grocery restocked for the days ahead.
One brief, one delivery — a reply typically within 30 minutes.
“Placing the order was quick and straightforward in through OIBP. The catering was excellent in quality. The service was fast and dependable.”
“The order was confirmed quickly for our flight in through PGU / OIBP. Ordering was simple and the catering was prepared to a high standard. We would trust the service again.”
Private jet catering at Persian Gulf International Airport — questions
We deliver to the general aviation terminal and coordinate directly with your handling agent or FBO representative at the time of order. Because inflight catering at OIBP moves through a controlled customs zone, we confirm airside access and handover location—ramp, FBO facility, or aircraft door—once you provide your handler's contact details and slot time.
Turnaround depends on your departure window, menu complexity, and current kitchen load. Simple cold platters and continental service can often be arranged within a few hours if ingredients are in stock; multi-course hot menus require longer lead time for cooking, plating, and controlled transport. Contact us with your slot and passenger count, and we'll confirm what's achievable for your flight.
Yes. We label every dish with its allergen profile, prepare restricted diets in dedicated areas to prevent cross-contact, and document ingredient sources on request. Whether you're managing coeliac passengers, vegan preferences, or religious dietary law, your private jet catering is built to the standard you brief and verified before it leaves the kitchen.
High-loader access for aviation catering at OIBP is arranged through your ground handler and confirmed at the time of order, subject to equipment availability and ramp scheduling. We coordinate delivery timing to align with loader positioning, but the service is not guaranteed on every departure; for large-cabin aircraft where door height requires it, please flag the need when you place your order.
Provide your departure time, passenger and crew count, any dietary restrictions, and your handling agent's contact details. We'll draft a menu suited to your sector length and galley capability, confirm pricing and delivery slot, and coordinate directly with your handler for airside access. Changes are accepted up to the point production begins, typically several hours before your scheduled pushback.
Ready for your next departure from Persian Gulf International Airport?
Send your flight brief now — the Khiyaroo kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →