Catering to your aircraft in Kalibo.
Most jets at Kalibo International are bound for Boracay, and a good galley load is the difference between a calm leg and a busy one. We pack for your type, labelled by seat, and hand it over at the FBO.
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 is a coastal province, and the private jet menu for Kalibo follows the water. Fresh tuna, lapu-lapu and blue marlin arrive from the fishing towns along the Sibuyan Sea, and they travel well when grilled or cured and chilled in the drawer. Local specialities such as kinilaw, a vinegar-cured raw fish, work as a cold course for an inflight menu because they need no oven at all.
Mango is the reason people talk about Aklan fruit, and it shapes private jet food here from the dry months through early summer. Sliced ripe mango, calamansi dressing and coconut-based sweets are easy to portion for a long Asia leg. For anyone planning a private jet menu through Kalibo, local specialities from the Aklan Province kitchen give the table a sense of place that a generic platter cannot.
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.
Kalibo sits at 14 feet above sea level on the Aklan plain, and most jets that land at RPVK are bound for Boracay. Private jet catering here is built around that routing: the galley is loaded once, on the ground, before the onward leg. Your crew gets inflight catering, aviation catering and cabin crew meals boxed and labelled for the aircraft you actually fly.
A corporate party flying into RPVK often wants something local and uncomplicated. Corporate jet catering and business jet catering here lean on grilled fish and tropical fruit, and a private jet chef builds a bespoke menu that survives a small galley. VIP flight catering and charter flight catering are handled the same way, and luxury inflight catering is plated for you to finish.
Government flight catering at Kalibo covers official delegations heading to the islands. Head of state flight catering and state visit aircraft catering follow protocol: a named team, a cleared menu and discretion on the apron. VIP aviation catering at RPVK is arranged through the handling agent.
Kalibo kitchens rely on fish sauce, shrimp paste and coconut milk, and that is where allergens hide on this coast. Kosher, halal, vegan and gluten free meals are prepared on separate boards and sealed per seat, with special meals marked on the diet card so the seat plan matches. Allergen free and kids meals follow the same sealing procedure.
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.
Your crew eats last and fastest, so crew meals here are built for the jumpseat. Flight crew meals and pilot meals come in crew meal boxes, crew catering is billed as ordered, and different meals for pilots keep the captain and the first officer from sharing a dish. Cockpit meals stay simple, and cabin crew meals are labelled separately.
At RPVK the handover happens at the FBO or beside the aircraft. FBO catering and catering delivery to the FBO run through your handling agent, who arranges ground handling catering and airside access. The general aviation terminal is the point where handling agent catering meets your crew.
The type of aircraft decides the loading at RPVK. For a larger cabin the galley catering may need a high loader at the door, and your handling agent arranges airside catering delivery against the slot. Smaller jets take aircraft provisioning by hand through the main door. The aircraft type tells us whether the door needs a lift or a hand-carried load.
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.
RPVK is a regional gateway, and most visiting jets stay briefly before the onward leg. Airport catering here is simple to coordinate, general aviation traffic is directed to its own terminal, and FBO services and ground handling services sit with the handling agent.
Business aviation catering at Kalibo peaks around the Ati-Atihan festival in January and during the dry months, when Boracay traffic builds. Executive jet catering, aviation catering, inflight catering and in-flight catering are all handled at RPVK, with diplomatic flight catering and cabin crew meals available on request. Kalibo works as a business aviation hub for the island chain.
The Philippines restricts meat, fresh produce and dairy entering the country, and your handling agent at Kalibo manages inspection. Ordering locally avoids delays and keeps the galley compliant with Bureau of Customs rules.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at RPVK, where our order of vegetable tartlets and a dessert selection for 7 people involved a short ground stop. I asked The Galley Girls to review the side dishes quantities against the passenger brief, and the proposed portions made sense. My search for "private jet catering near me" led to a practical conversation about catering handover. There was enough information about the main courses to brief the crew without making assumptions about what had been ordered.”
“The 5 passenger portions of smoked salmon bagels and sliced fruit were the easy part; managing a late menu amendment at KLO took more planning. With private jet catering menu, careful attention to final order confirmation matters as much to our crew as the menu itself. Our handling contact received the order details from The Galley Girls, including how the snack boxes had been grouped. Knowing where the starters were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Passenger preferences led us to roasted chicken and seasonal vegetables at Kalibo International Airport; 5 portions were needed, with a late menu amendment factored into preparation. With private aviation catering, careful attention to storage requirements matters as much to our crew as the menu itself. The sandwiches came from The Galley Girls in stackable containers, with a packing list that matched the contents. The fruit plates were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
Fresh Aklan seafood is the main variable. A tuna kinilaw tray and a plain fruit plate sit far apart on the quote. Airside access arranged by your handling agent is a separate line you will see before confirming.
The slot is the starting point. If the aircraft turns quickly at RPVK, a chilled menu keeps things simple; a longer stop allows for hot dishes. Last-minute orders are handled.
Agriculture rules at Philippine ports mean outside meat, produce and dairy may be seized. The handling agent coordinates inspection and airside access at Kalibo, and local catering removes most of the risk.
Bringing your own is possible, subject to customs. Given the slot and the turnaround at Kalibo, many crews prefer one local order to a sealed bag that may be questioned.
No. Catering is not part of the charter: it is a separate order, invoiced on its own like any other. The handling agent opens the door at RPVK and the food is handed over there.
Tail, pax and diets — a flight attendant takes it from there, day or night.
