Catering to your aircraft in Surallah.
Surallah is farm country at 659 ft, and business jets arrive for agribusiness and provincial visits. Our crew-run kitchen packs for that: fruit, fish and rice, ready to serve from your galley.
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.
South Cotabato is where the Philippines grows pineapple, banana and corn, and the private jet menu for Allah Valley starts there. Our inflight menu leans on local specialities: fresh tropical fruit from the province, grilled tilapia and tuna from nearby waters, and rice served with a coconut-based sauce. Private jet food from this region travels well when the sauce is packed apart and the fruit is cut to order. Private jet platters of mango, pineapple and papaya are the easy win after a hot departure from Surallah. For a longer leg we pack gourmet inflight meals: grilled fish with rice and vegetables, chicken adobo, or beef kaldereta, each finished in your oven or re-plated cold. Private jet snacks from the area include dried mango, banana chips and roasted cashew. All of it is local specialities of South Cotabato Province, written into the order by seat and by guest.
Surallah and the wider South Cotabato Province give the private jet menu its character: fruit, fish, rice and coconut. We build the inflight menu around what the Allah Valley farms and the provincial markets actually offer in the week you fly. Private jet food here means ripe pineapple, tuna kinilaw packed chilled, and grilled chicken with garlic rice. Private jet platters carry cut fruit and cold cuts for a short hop. Gourmet inflight meals for a long leg include sinigang-style soups kept in a sealed pot, and a lechon-style pork plate with sauce apart. Private jet snacks are dried fruit, nuts and coconut tarts. These local specialities are packed for your galley, and any dish can be swapped if the flight changes.
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.
Allah Valley Airport sits at 659 ft on the Surallah plain, a quiet strip where business aviation arrives for South Cotabato and its farms. Private jet catering here is built for a small apron and a galley that cooks little: we pack tropical fruit, grilled fish and rice dishes ready to serve. Inflight catering and in-flight catering for an AAV departure are handed over at the aircraft. Aviation catering, business aviation catering and executive jet catering are all ordered the same way, and diplomatic flight catering and cabin crew meals are available on request.
Flights into AAV are mostly executives visiting South Cotabato's farms and mines. Business jet catering and corporate jet catering are planned around the galley of the type. For VIP flight catering and charter flight catering we offer luxury inflight catering, with a private jet chef writing a bespoke menu from local fish and fruit.
When an official party lands at Surallah, government flight catering is planned with the protocol office. Head of state flight catering and state visit aircraft catering use a small named team; VIP aviation catering stays discreet and fully traceable.
Dietary requests at Allah Valley are handled as a procedure adapted to the local kitchen: in Surallah, shrimp paste, fish sauce and peanuts are the usual hidden allergens, so we list them dish by dish. Kosher and halal meals are ordered ahead and travel sealed, with the supplier's marking intact; halal is simpler locally given the Mindanao context. Vegan, gluten free and allergen free plates are cooked on separate boards and packed apart. Kids meals and special meals follow the same card, marked by seat number.
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 rotation through RPMA, crew meals are a separate line on request. We pack flight crew meals and pilot meals so each pilot can eat differently, with different meals for pilots when needed. Crew catering, cockpit meals and crew meal boxes are labelled by role, and cabin crew meals are added the same way.
At RPMA the order is released to the aircraft by whoever your handling agent sends to the apron: a single hand-off, boxes counted against the seat plan, nothing left standing on the tarmac. FBO catering for AAV, including catering delivery to the FBO and the general aviation terminal, is matched to your slot. Ground handling catering and handling agent catering are the same hand-off, whatever the tail.
Allah Valley is a small-aircraft field, so galley catering for the type decides the loading: a light jet or turboprop takes trays and boxes by hand, while a larger business jet may need a high loader at the door. Airside catering delivery goes through your handling agent to the apron. We confirm the aircraft provisioning against the galley before packing.
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.
Allah Valley Airport serves Surallah in South Cotabato Province, and airport catering here supports the occasional business jet and government visitor. It is a general aviation field, so FBO services and ground handling services are modest and planned ahead.
Allah Valley is a regional business aviation hub in South Cotabato. Here, aviation catering, inflight catering and in-flight catering are prepared for light jets, executive jet catering suits corporate parties, business aviation catering covers charters, and diplomatic flight catering and cabin crew meals are on request.
In the Philippines, agricultural imports must be declared, and RPMA officers can confiscate restricted items. We plan meals from local produce so the order clears without delay.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at Allah Valley Airport, with 5 passengers choosing grilled salmon with a lemon dressing and a late menu amendment influencing our preparation. After a final adjustment to the canapés, The Galley Girls gave us one revised order summary to work from. The note about the desserts was easy to spot, and we could brief the rest of the team quickly. The order made business aviation catering feel manageable because the portion planning had been considered beforehand.”
“Food presentation mattered to our 9 guests, but different crew meal preferences also had to be considered when organising a mezze selection with flatbreads at RPMA. The Galley Girls understood why we wanted the sauces readily accessible instead of spread across several different boxes. That left time to check the main courses properly before the passengers were ready for the next part of the service. For our team, the strongest part of their jet catering was how they handled portion planning.”
“Several practical details needed attention at AAV, with a charcuterie board and fresh bread requested for 5 guests and a revised passenger count to accommodate. With several people involved, The Galley Girls kept the sauces and delivery arrangements together in a concise order update. The portion planning stood out more than any sales pitch about VIP flight catering. Knowing where the salads were packed meant the crew could begin the relevant checks as soon as the order arrived.”
Tell us what you want and we price it: local produce from South Cotabato is the economical route, while imported luxury items add cost and Philippine import checks. Private jet catering at RPMA is a separate order, invoiced separately.
Long legs from Allah Valley mean planning the second service as carefully as the first: sauces packed apart, rice in a sealed container, fruit cut late. Lead time is shortest when the menu uses local stock. Last-minute orders are handled.
Food arriving by air at AAV may be checked by quarantine officers, and some items get confiscated. Meals prepared locally and sealed for the galley avoid the problem entirely.
Crews do arrive with their own provisions, but at Allah Valley the sensible route is a local order marked by seat and service. It removes the customs question and keeps the second service ready.
Not part of the charter: catering into AAV is ordered and invoiced separately, like any order. A local menu keeps the Philippine customs question simple.
Tail, pax and diets — a flight attendant takes it from there, day or night.
