Catering to your aircraft in Caticlan.
Caticlan's strip at seven feet above sea level serves the jets heading for Boracay, and the sky decides the day. We pack for a crew that may wait out a squall, with food that holds in a tropical 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.
Aklan Province is known for seafood and fruit, and the private jet menu at RPVE follows it: ceviche-style kinilaw kept chilled, grilled fish with the sauce apart, mango and coconut for dessert. These local specialities work as an inflight menu because they travel cold or finish in a small oven.
For Caticlan, private jet food starts with what the Aklan Province coast produces that week. Private jet platters of tropical fruit, gourmet inflight meals built on local fish and private jet snacks of dried mango make the local specialities easy to serve in a short sector.
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.
Godofredo P. Ramos Airport sits at seven feet above sea level on the Aklan coast, the jet gateway to Boracay, and private jet catering here is shaped by heat, salt air and short island sectors. Cold plates hold their shape in a tropical galley, while inflight catering with grilled seafood needs a hot-box and sauce apart. Business aviation catering from us is written by former VIP flight attendants, so executive jet catering, diplomatic flight catering and cabin crew meals all arrive packed for your galley.
Business jet catering at Caticlan usually means an owner or a corporate group heading to Boracay. Corporate jet catering here is lunch for four to eight, VIP flight catering when a family is aboard, and charter flight catering for resort operators. Our private jet chef builds a bespoke menu around Aklan seafood and tropical fruit, with luxury inflight catering touches in the presentation.
Government flight catering at Caticlan covers visiting delegations and provincial officials arriving for Boracay events. Head of state flight catering and VIP aviation catering are handled with a named team and menu cleared by protocol. State visit aircraft catering is packed sealed and traceable, with no names on the labels.
At Caticlan the allergen risk hides in fish sauce, shrimp paste and coconut-based gravies, so special meals are handled as a procedure in the kitchen, not a label. Kosher, halal, vegan, gluten free and allergen free meals, plus kids meals, are cooked on separate boards and sealed with the seat number only.
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.
Crew meals are available on request at Caticlan, ordered and invoiced like the rest. Flight crew meals for a long ferry flight are different from a quick turnaround, so tell us the sector. Pilot meals are packed to be eaten one-handed on the flight deck, and cockpit meals can differ by pilot where the operator requires it. Crew catering from us includes crew meal boxes labelled CREW, and different meals for pilots when policy asks. We also pack cabin crew meals separately from the guest trays.
On this small apron, FBO catering means a trolley and a short walk. We arrange catering delivery to the FBO with your handling agent and hand over at the general aviation terminal. Ground handling catering and handling agent catering run on the slot you gave us.
Godofredo P. Ramos is a light-aircraft and small-jet strip, so galley catering here is mostly carried by hand from the FBO to the cabin door. Larger business jets that need airside catering delivery with a high loader should be flagged when you request aircraft provisioning, so we plan the vehicle with your handling agent.
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.
Godofredo P. Ramos Airport, known as Caticlan, is the gateway to Boracay and the main general aviation field for Aklan Province. Airport catering here is straightforward: a short runway, a terminal and an apron close to the sea, with FBO services sized for small jets and turboprops.
Caticlan is a business aviation hub for island tourism, and inflight catering here is shaped by resort traffic. In-flight catering for executive jet catering requests and diplomatic flight catering for official visitors share the same tray list. Aviation catering for private jets, business aviation catering for charters and cabin crew meals for the cabin team are all ordered the same way, with your ground handling services contact receiving the trolley. Crew meals for the flight deck go on the same order.
Philippine customs apply agricultural rules at Godofredo P. Ramos. Imported fruit and animal products can be held or removed during inspection, and your ground handling services agent will tell you what the officer on shift is checking. A local order is the cleaner route and keeps the galley compliant.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at RPVE: a changing departure schedule, alongside a request for herb chicken with a quinoa salad for 10 passengers. I asked The Galley Girls for the salads in stackable containers, with garnishes supplied separately for plating on board. Keeping the breakfast portions aside until service helped preserve the presentation while we dealt with the boarding tasks. I want an aviation catering company to understand cabin service sequence, and this order gave us a useful starting point.”
“Having 7 guests request prawn salad and small fruit plates at MPH meant planning the portions carefully while accounting for different crew meal preferences. The confirmation from The Galley Girls showed the fruit plates clearly enough for us to check the planned service quantities. When comparing aviation catering companies, I would look closely at cabin service sequence after this experience. The quantities of sandwiches matched our service plan, leaving us comfortable with the order before the final briefing.”
“Packing a mezze selection with flatbreads for 7 passengers at Godofredo P. Ramos Airport needed careful thought, especially given a revised passenger count. I would discuss flight catering with them again, especially when galley preparation needs careful coordination. The fruit plates from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the crew provisions properly before the passengers were ready for the next part of the service.”
How much does private jet catering cost here? It varies with what the Sibuyan Sea brought in that week. Boracay's peak season tightens supply of seafood and fruit, so prices rise with demand. You get a quote for your exact tray list before anything is cooked.
On a state or delegation sector, the question is what must be cleared, not how fast we cook. Send the manifest details, we confirm protocol, and anything late is handled by phone, 24/7.
Philippine quarantine rules cover plant and animal products. When departures slip with weather, leftover foreign stock cannot always stay aboard; a fresh local order solves it.
Bringing food on a delegation flight means customs and security look at each item. A local order with a menu list is simpler to clear and keeps the galley clean.
Catering sits outside the contract; you order it by phone or email and it is billed separately. For a Boracay run, that means you decide menu and quantity after the weather is clear.
Tail, pax and diets — a flight attendant takes it from there, day or night.
