Catering to your aircraft in Dipolog.
A twelve-foot elevation, a warm apron and a small terminal: Dipolog turns are simple and catering should be too. Tell us the tail and the seat count and we box a menu that your crew can finish in the 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.
Dipolog's kitchen culture is coastal Visayan-Mindanao: grilled fish, kinilaw, ginataan coconut stews and sweet native rice cakes. A private jet menu for RPMG uses these as the backbone, with each dish tagged for the galley you actually have: oven, chilled, or sauce apart. That keeps an inflight menu for Zamboanga del Norte Province simple for the crew to finish.
Private jet food for a Dipolog departure is easy to make light and fresh. Tuna and prawn dishes travel chilled, mango and pineapple arrive cut and sealed, and rice sides stay warm in foil. We list these local specialities as private jet platters and gourmet inflight meals, with private jet snacks like banana chips and dried fruit added for the cabin.
Heat and humidity at twelve feet above sea level decide how Dipolog food is packed: dressings separate, fish held cold, fruit cut late. Zamboanga del Norte Province gives a short list of reliable local specialities, and the private jet menu is built from it rather than from imports that struggle in the climate.
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.
Dipolog Airport sits at twelve feet above sea level on the Zamboanga del Norte coast, and private jet catering here is built around what the fishing boats land that morning. Cabin crews filing into RPMG get the same galley-ready packing as anywhere: boxed, labelled by seat, ready to re-plate. Your inflight catering order comes together around the aircraft type, the slot and the headcount, and aviation catering for a Dipolog turn stays simple because the airfield is quiet. Business aviation catering, executive jet catering and diplomatic flight catering are all handled the same way, and cabin crew meals can be added to the same order.
At RPMG the passengers are often executives with a single day on the ground, so charter flight catering is light and exact. A private jet chef writes a bespoke menu for business jet catering and corporate jet catering, and VIP flight catering or luxury inflight catering is simply a higher level of finish on the same local ingredients.
Government flight catering at Dipolog is rare but real: provincial visits and official movements need discretion. Head of state flight catering and VIP aviation catering run through protocol, and state visit aircraft catering is cleared before anything is cooked.
Dietary needs on a Dipolog order are handled as a process rather than a label. Kosher, halal, vegan and gluten free requests are confirmed first, special meals are kept in their own boxes, allergen free items avoid shellfish and peanut, and kids meals are built from rice and mild chicken.
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.
Ask for crew meals when you send the tail for Dipolog; they are a request, billed with the order. Flight crew meals and pilot meals are different boxes, crew catering is marked with CREW, cockpit meals avoid sauce that drips, crew meal boxes open easily, different meals for pilots are available, and cabin crew meals follow the cabin plan.
Your handling agent opens the gate; we arrive with the order at the general aviation terminal. FBO catering, catering delivery to the FBO, ground handling catering and handling agent catering all follow the same route: remitted at the apron on your slot.
Most aircraft at RPMG load from a low door, so no high loader is needed. Galley catering arrives airside in insulated containers, airside catering delivery is coordinated with the handling agent and aircraft provisioning matches the galley size.
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.
RPMG is a small provincial airport on Mindanao's north-western coast. General aviation traffic is modest, so airport catering, FBO services and ground handling services are straightforward here, and the apron is rarely crowded.
Business aviation hub it is not, but Dipolog sees executive travel tied to provincial development, mining and tourism. Ground handling services stay light for these trips, and inflight catering and in-flight catering are modest in scale. Aviation catering and business aviation catering are usually cold-led, executive jet catering can be built for corporate guests, diplomatic flight catering is rare and arranged ahead, and cabin crew meals and crew meals are added when requested.
Philippine rules limit imported fresh meat, fruit and plant material, and international arrivals declare food on board. Your ground handling services provider will ask what remains in the galley, so ordering locally in Dipolog keeps the paperwork short.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at Dipolog Airport, where 5 guests expected beef fillet with roasted potatoes despite two separate meal services. My main takeaway from this charter flight catering order was the practical approach to meal organisation. The Galley Girls updated the desserts in the written order and sent back a confirmation that clearly showed our amendments. We checked the main courses against the same summary, keeping the cabin team and the handling contact aligned.”
“Keeping the galley organised at RPMG meant planning mini sandwiches and individual desserts for 5 guests with limited fridge space in mind. The order made private jet food feel manageable because the storage requirements had been considered beforehand. Instead of asking us to improvise, The Galley Girls explained how the main courses could be arranged during service. Keeping the salads aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Despite a late menu amendment, we wanted the 8 guests at DPL to enjoy a breakfast basket with individual preserves without a complicated cabin service. Our request to The Galley Girls focused on the starters, with enough detail to distinguish passenger portions from additional provisions. We also checked the main courses before approval, which helped avoid a second round of questions later in the preparation. This experience of private jet meals gave us a useful reference for managing written menu details on another departure.”
A late change from four passengers to six is something we handle often. Pricing for private jet catering at Dipolog is built from the dishes chosen, so adding two seats means adding two portions, nothing more hidden.
Aircraft type decides what we can cook and pack for DPL. Small galley, cold platters and snack boxes; larger galley, oven dishes. Late requests are still handled, so send the type and we set the menu.
Customs at an international arrival into the Philippines will ask about food on board. Tell your handling agent what remains, and we adjust a last-minute passenger change without adding anything that needs declaring.
Crews often bring snacks and that is fine, but anything fresh from another country can cause a customs question at Dipolog. Local catering avoids it and fits the galley you actually have.
Charter contracts rarely include meals, and a Dipolog flight is no different: food is a separate order with its own invoice. Share the expected seats, and we adjust if they move.
Tail, pax and diets — a flight attendant takes it from there, day or night.
