Catering to your aircraft in General Santos.
At General Santos the rhythm is tuna: aircraft in and out around the fish port, South Cotabato fruit in season. We cook and pack for the crew, by seat, for the galley you have.
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.
{Region} here means South Cotabato and the Sarangani Bay coast, and the table follows the water. Tuna arrives from the General Santos fish port; we turn it into a private jet menu: sashimi plates, kinilaw, grilled loin, tuna belly with the sauce in its own pot. Private jet food from this coast is simple, fresh and strongly seasoned with calamansi, ginger and chili.
Inland, the province supplies the fruit: Carabao mango when in season, pomelo segments, young coconut, lakatan banana. These are the local specialities that make an inflight menu feel of the place without needing a hot galley. We peel and cut at packing so the cabin crew only plates.
For longer onward flights we build private jet platters that hold their shape in the drawer and gourmet inflight meals that finish in the oven or are re-plated cold. Private jet snacks from the region: dried mango, banana chips, roasted cashew from Mindanao, packed in sealed portions.
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.
Landing at RPMR means a fish-and-fruit table: yellowfin, mango, pomelo, coconut. Private jet catering here is built around those products, packed for the galley you actually have and handed over plane-side at the FBO. Inflight catering, in-flight catering for long onward legs, business aviation catering for charter and corporate crews: one order covers cabin and flight deck, with executive jet catering and diplomatic flight catering handled the same way, and cabin crew meals on request.
Business jet catering at General Santos is usually a short brief: a few guests, a tuna dish, fruit, a light dessert. Corporate jet catering and charter flight catering follow the same line, with VIP flight catering for senior guests and luxury inflight catering when the flight runs long. A private jet chef writes a bespoke menu around the seat plan and the galley, with the sauce in its own pot.
For official flights into RPMR, state visit aircraft catering and government flight catering are agreed with the protocol office. Head of state flight catering and VIP aviation catering are labelled, sealed and delivered under the instructions of the delegation.
Dietary requests at General Santos start with the local kitchen: fish sauce, shrimp paste and coconut milk appear in many Filipino dishes, so allergen free and gluten free meals are built from clean ingredients and packed in their own box, not adapted from a standard dish. Halal is straightforward in Mindanao, where the demand is real; kosher, vegan, kids meals and other special meals are confirmed with your order and 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 RPMR the crew eats between legs, so crew meals are packed for a short escale. Flight crew meals, pilot meals and cockpit meals travel in crew meal boxes labelled apart from guest trays; crew catering is on request and invoiced as any order, with different meals for pilots if the captain and first officer should not share a dish.
FBO catering at General Santos is handed over where your handling agent directs: at the FBO or the general aviation terminal, then out to the aircraft. Catering delivery to the FBO and ground handling catering are coordinated through handling agent catering arrangements on the field, so the right door is opened on the apron for your slot.
What goes up the steps at RPMR depends first on the type you fly in. A light or midsize jet takes trolleys and boxes by hand through the cabin door; for a larger aircraft, galley catering goes up by high loader if the handling agent has one available, and we plan airside catering delivery around the door height and the galley layout you give us. Aircraft provisioning at General Santos is coordinated through your handling agent, so confirm the type and the door early.
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.
General Santos International serves the city on Sarangani Bay and the tuna trade around it. Airport catering here is shaped by the port, the fruit belt and a modest general aviation apron.
General aviation at General Santos is quiet and seasonal. Inflight catering, in-flight catering and aviation catering for business jets, executive jet catering for corporate crews, diplomatic flight catering for official flights and cabin crew meals are all arranged through FBO services and ground handling services at this business aviation hub.
Philippine customs limit the import of fresh meat, dairy and plants, and food from international flights may have to be declared and disposed of. Catering loaded locally is the practical choice; your handling agent explains the procedure.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at General Santos International Airport, our 3 guests wanted grilled salmon with a lemon dressing, organised sensibly around limited fridge space. We described our serving sequence to The Galley Girls and asked for the starters to be packed accordingly. That left time to check the desserts properly before the passengers were ready for the next part of the service. For our team, the strongest part of their crew meals was how they handled catering handover.”
“What impressed me at RPMR was how a request for yoghurt pots and fresh berries was handled despite several individual meal preferences. The Galley Girls confirmed the handover contact and identified the canapés, making the catering delivery easier for our team to track. I would discuss FBO catering with them again, especially when cabin service sequence needs careful coordination. The breakfast portions went straight to the right colleague instead of circulating between several people during the turnaround.”
“Choosing a seafood starter and warm vegetable sides for 12 people at GES was straightforward; the challenge was making it work with several individual meal preferences. This experience of airport catering gave us a useful reference for managing portion planning on another departure. The Galley Girls prepared the canapés for assembly in the galley, with the accompanying elements easy to locate. We could finish the fruit plates as each guest was ready, rather than laying everything out at once.”
Price follows what you serve. Local seafood and fruit keep the order simple at customs and reasonable on the invoice, while anything imported adds paperwork and cost. Send us the tail, the slot and the guest count and we put numbers to it.
For a long leg with two services on board, the menu decides how easy the order is: tuna and fruit from the fish port and South Cotabato are straightforward, imported items need more coordination. Last-minute orders are handled, day or night, 24/7 by phone or email.
Philippine customs treats catering sourced and loaded in country as local supply. Imported meat, dairy and plant products can be held or refused, and leftovers from an international leg may have to be declared and disposed of. We build the order around local ingredients to avoid that.
Nothing stops you carrying your own, but meat and dairy rules at customs make a local order the cleaner choice, especially when two services are planned. We pack to your galley and label by seat.
No. The charter covers the aircraft and crew; food is ordered separately and invoiced as its own order. With the import rules in the Philippines, ordering locally at RPMR is also the easier route.
Tail, pax and diets — a flight attendant takes it from there, day or night.
