Catering to your aircraft in Cavite.
A quiet field on Cavite's coast, Danilo Atienza rewards a calm, well-labelled order. Former flight attendants prepare it, and your FBO receives it at the aircraft, day or night.
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.
On a private jet menu for Cavite, the Philippines shows up in small, bright details: calamansi squeezed over grilled fish, mango served in thick cheeks, rice that keeps its texture after a sector. Local specialities such as chicken adobo, sinigang-style soup in a lidded flask and lumpia are packed so they hold through a long climb. Private jet platters of tropical fruit and cold cuts round out an inflight menu built for Cavite Province.
Our gourmet inflight meals for Sangley Point follow the coast: prawn dishes with the sauce apart, a chilled noodle salad, pandan-scented desserts and sliced papaya. Private jet snacks include banana chips, peanuts and chocolate from the region, boxed by seat number. We treat local specialities as private jet food that must survive a drawer, so Cavite Province flavours arrive intact and ready to plate.
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.
The runway at Sangley Point, Cavite, runs out toward open water, and trips through SGL tend to be tight, discreet and planned around the tide of Manila Bay weather. Private jet catering for this field is cooked and packed by former VIP flight attendants who know the galley you actually have. Business aviation catering and executive jet catering orders are handed to the FBO or handling agent at the aircraft. Diplomatic flight catering, inflight catering and cabin crew meals are all available here, ordered day or night and invoiced separately.
Executives landing at Danilo Atienza usually need something light that holds through Cavite's heat. Business jet catering and corporate jet catering orders favour chilled seafood and fruit; VIP flight catering and charter flight catering can add oven items. A private jet chef builds a bespoke menu, and luxury inflight catering is plated to the galley in the aircraft.
At a controlled field like Danilo Atienza, VIP aviation catering for officials needs clear paperwork. Government flight catering and head of state flight catering are cleared by protocol, and state visit aircraft catering is traced, sealed and handed over quietly to the aircraft.
Special meals at Sangley Point start with the local kitchen: shellfish, peanuts, fish sauce and coconut hide in many Cavite dishes, so allergen free plates are cooked and packed apart from everything else. Kosher, halal, vegan and gluten free requests are agreed before cooking, rice and noodle dishes make gluten free and vegan simpler here, and kids meals are 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.
At Danilo Atienza the crew's food is a separate request, charged normally. Crew meals are boxed by role: flight crew meals for the flight deck, pilot meals that never repeat between captain and first officer, and cockpit meals that eat one-handed. Crew catering uses crew meal boxes with different meals for pilots when the operator asks for it, and the lids carry only seat numbers.
FBO catering at RPLS means catering delivery to the FBO, where the general aviation terminal hands our boxes to your crew. Your handling agent arranges access, and ground handling catering follows their ramp rules. Handling agent catering coordination keeps the delivery at the aircraft on your slot.
Galley catering at RPLS depends on the aircraft: a light jet takes a few boxes through the door, while a larger cabin may need airside catering delivery by high loader or cart with the handling agent. Tell us the type and we plan aircraft provisioning to match the door height and the galley you have, with cold items kept chilled until the last hand-over.
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.
Danilo Atienza Air Base, known as Sangley Point, is a historic airfield on a spit in Manila Bay, Cavite, with a single runway at 8 ft elevation. For airport catering, the field is quiet and controlled: general aviation traffic uses it with a handling agent, FBO services are arranged ahead, and ground handling services follow the base's own access rules.
For business aviation, RPLS is a quiet alternative on Manila Bay, a small business aviation hub with seasonal weather swings. Inflight catering and in-flight catering here adapt to rain and heat, aviation catering stays sealed, and business aviation catering and executive jet catering are packed light. Diplomatic flight catering needs protocol clearance, cabin crew meals and crew meals are available on request, and ground handling services coordinate the ramp access.
Philippine customs restrict imported fresh meat, dairy and fruit, and leftover galley stock can be held at inspection. Ordering for the outbound leg locally avoids waste, and ground handling services at the field can confirm the current rules before arrival.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at RPLS: yoghurt pots and fresh berries for 7 guests, organised with a changing departure schedule in mind. For private jet catering menu, that attention to packing arrangement made the order noticeably easier to manage. I gave The Galley Girls our storage brief and asked for the canapés to arrive in shallow trays. Separating the salads from the first service items helped us avoid opening boxes we did not yet need.”
“Nothing about the 10 guest order at SGL called for excess complexity: just poached fish with steamed rice and sensible planning for an evening cabin service. This experience of private aviation catering gave us a useful reference for managing cabin service sequence on another departure. Our request to The Galley Girls focused on the snack boxes, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the sandwiches to brief the crew without making assumptions about what had been ordered.”
“Small packing details became important at Danilo Atienza Air Base: our 4 passengers wanted a seafood starter and warm vegetable sides, and we had several individual meal preferences. After a final adjustment to the sauces, The Galley Girls gave us one revised order summary to work from. We checked the fruit plates against the same summary, keeping the cabin team and the handling contact aligned. For our team, the strongest part of their business jet catering was how they handled packing arrangement.”
Ordering at RPLS is easy to price once the departure slot is known. A morning slot with breakfast fruit and pastries is modest, while an evening departure with seafood and plated desserts costs more. We invoice catering on its own.
We work with your handling agent for access, then pack to the slot. Because Sangley Point is a controlled airfield, early notice of the tail helps, but short-notice orders are accepted.
Customs in the Philippines can restrict fresh produce brought from abroad, so we advise using local supplies for the departing sector. At Sangley Point, a tight slot makes clean, sealed packing even more useful.
Outside food may be inspected by the handling agent and by customs. We supply meals for SGL that are packed and marked, which removes the guesswork at the gate.
No. Catering sits apart from a private jet charter at Danilo Atienza: you tell us what you need and we bill it as a distinct line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
