Catering to your aircraft in Calbayog City.
Calbayog Airport is a small field on Samar with a tropical apron and long afternoons; we load the galley with local fish, rice and fruit for the crew and cabin.
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.
Samar Province is fishing and coconut country, and a private jet menu for Calbayog City reflects that. The inflight menu leans on grilled tuna and lapu-lapu, kinilaw cured in calamansi, and sweet mango when the season allows. Private jet food from here travels well when it is built for the galley: rice and fish keep their shape, while fried items are better served fresh from the oven. These local specialities are packed so they can be re-plated in the cabin without a full kitchen.
For a flight into RPVC, the private jet menu starts with what Calbayog City actually has: native chicken, river prawns, banana and coconut sweets. An inflight menu in Samar Province works best with dishes that hold in a drawer, so private jet food here is chilled, sealed and sauced on the side. Local specialities such as kinilaw and sweet rice cakes travel as Chilled items, while hot rice dishes finish in the aircraft oven.
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.
Calbayog Airport sits at twelve feet above sea level on the western coast of Samar, a quiet field where a visiting jet usually brings its own galley supplies and little else. Private jet catering at RPVC means stocking that galley with local seafood, tropical fruit and sealed crew trays before the aircraft turns around. Inflight catering here is planned around a short ground stop, and the same in-flight catering brief covers passengers and crew. Aviation catering for Calbayog City is ordered like anywhere else, with business aviation catering, executive jet catering and diplomatic flight catering all handled the same way, plus cabin crew meals when the crew asks for them.
Business jet catering at Calbayog Airport is usually a small party in a light jet on an island hop. Corporate jet catering stays simple: fish, rice, fruit, packed sealed. VIP flight catering and luxury inflight catering are built around a private jet chef and a bespoke menu, charter flight catering the same way.
A government flight into RPVC starts with a protocol office, and the menu is cleared there before a single dish is cooked. Government flight catering for Calbayog City is traceable, packed under a named team and kept discreet from kitchen to apron. Head of state flight catering and VIP aviation catering follow the same rule, and state visit aircraft catering is built around the delegation list, seat by seat.
In Samar Province the allergen to watch is shellfish and shrimp paste, which sit in many local sauces, along with coconut and peanut. Kosher, halal, vegan, gluten free, allergen free and kids meals are handled as a procedure at RPVC: a separate board, a sealed box and a seat number on the lid, with special meals planned around fish and rice rather than around pork and soy-heavy marinades.
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.
When a crew sits at RPVC on duty time, crew meals are ordered on request and billed like the rest. Flight crew meals, pilot meals and cockpit meals are packed separately, crew catering is labelled by role, and crew meal boxes include different meals for pilots when policy requires.
At Calbayog, the trays go to the general aviation terminal, where your handling agent receives them for the aircraft. FBO catering stays simple on a small apron: the van meets the aircraft, nothing is staged on the ramp. Catering delivery to the FBO, ground handling catering and handling agent catering all depend on two facts, the tail and the slot, and we confirm both before the order is packed.
RPVC is a small field, so the aircraft decides how the galley catering reaches the door. A light jet is loaded by hand from a van on the apron, while a larger type may need a high loader, and we plan airside catering delivery with your handling agent once we know the tail. Aircraft provisioning at Calbayog Airport is confirmed with the galley layout in hand, because trays have to fit the drawers and ovens you have.
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.
RPVC is the commercial field for Calbayog City, in the western Samar coast. Airport catering is arranged ahead; general aviation and FBO services are lean, and ground handling services are provided on request.
Traffic at Calbayog is occasional, so a business aviation hub it is not; yet executive jets and charters do land here. Inflight catering, in-flight catering and aviation catering are ordered ahead, business aviation catering and executive jet catering match the galley, diplomatic flight catering goes through protocol, and cabin crew meals are separate.
Food import rules in the Philippines are strict on meat and fresh fruit. At Calbayog, ordering locally cooked meals keeps the aircraft clear of quarantine questions.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at RPVC: our 12 passengers wanted vegetarian wraps and colourful salads, and we had a revised passenger count. My main takeaway from this airport catering order was the practical approach to galley preparation. After a final adjustment to the desserts, The Galley Girls gave us one revised order summary to work from. The canapés remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Keeping the galley organised at CYP meant planning yoghurt pots and fresh berries for 3 guests with a late menu amendment in mind. I asked The Galley Girls for the salads in shallow trays, with garnishes supplied separately for plating on board. Keeping the canapés aside until service helped preserve the presentation while we dealt with the boarding tasks. With inflight catering, careful attention to packing arrangement matters as much to our crew as the menu itself.”
“Passenger preferences led us to a breakfast basket with individual preserves at Calbayog Airport; 3 portions were needed, with a tight boarding window factored into preparation. The Galley Girls used a readable packing list for the sauces, which helped when two colleagues checked the order together. Keeping the side dishes identifiable helped the colleague taking over service understand the order without another long explanation. The final order confirmation stood out more than any sales pitch about in-flight catering.”
If the crew is stuck in Calbayog City because of duty time, the order usually grows from a snack box to a hot meal. That is the main swing in how much private jet catering costs here. Local fish and prawns raise the price, rice and vegetables lower it, and everything is invoiced like any other order.
For a departure in the dark, we plan the galley with your handling agent and pack for the oven you have. Lead time at Calbayog City is shaped by customs on imported items; local produce moves faster. Last-minute requests are handled.
Anything left in the galley from a previous country can be flagged at Calbayog. We recommend ordering meals made here, sealed and labelled, so a long wait on the ground never turns into a declaration problem.
You can carry your own food, but customs in the Philippines may inspect or remove fresh items, and for an early morning slot at RPVC there is rarely anyone to sort it out. Ordering locally avoids that. We deliver sealed trays to the aircraft through the FBO.
A private jet charter does not include meals. At Calbayog City the crew can sit through a long wait, and the meals they eat are catered separately, on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
