Catering to your aircraft in Ozamiz.
Labo Airport is a small field on the Mindanao coast, and a light jet there needs catering that suits a tropical day and a compact galley. We cook for the aircraft and hand it over through your handling agent.
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.
Misamis Occidental sits on the northwest coast of Mindanao, and the private jet menu for Ozamiz leans on what the bay and the farms produce. Local specialities travel well when they are planned for a galley: grilled fish and squid, chicken inasal, pancit, and tropical fruit that is cut at the last moment. The inflight menu keeps sauces in their own pots and rice sealed, so private jet food arrives the way it was cooked. For private jet platters we build tropical fruit boards with mango, pineapple and calamansi on the side; gourmet inflight meals follow the route, one tray per seat, and private jet snacks cover the long sector home.
Ozamiz is a seafood town, and the private jet menu here starts with the catch from Panguil Bay. Local specialities such as kinilaw, grilled tuna belly and pastel-style baked goods are packed to travel: acid and fish apart until service, sauces separate, fruit whole until the crew cuts it. Our inflight menu for Misamis Occidental Province also covers private jet food for guests who want Western plates. Private jet platters carry fruit and cold cuts, gourmet inflight meals come with seat numbers on the lids, and private jet snacks sit in the drawer for the descent.
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.
Ozamiz and its airport, RPMO, are a small gateway to Misamis Occidental, and the heat shapes every galley decision: what stays chilled, what goes in the oven, what travels sealed. We provide private jet catering for Labo Airport with in-flight catering built around Philippine produce, plus aviation catering for visiting operators. Business aviation catering, executive jet catering and diplomatic flight catering are ordered the same way, and cabin crew meals are added on request.
Business jet catering at Labo Airport usually serves a small group on a short sector, so corporate jet catering means a compact bespoke menu and a private jet chef who plans around one oven. VIP flight catering and charter flight catering follow the same order here, and luxury inflight catering for Ozamiz is kept simple: fresh fruit, grilled fish and plates marked by seat.
For official travel into Labo Airport, we plan government flight catering with a named team and traceable sourcing. Head of state flight catering, VIP aviation catering and state visit aircraft catering are all agreed ahead of the slot with your handling agent.
Special meals at Labo Airport start with the local kitchen: shrimp paste, fish sauce and peanuts are common in Mindanao cooking, so allergen free dishes are cooked and packed on their own board. Kosher and halal orders are arranged ahead of the slot, which matters here because Mindanao has a large Muslim community and halal sourcing is well established. Vegan and gluten free plates are built from rice, vegetables and fruit, and kids meals stay plain and mild.
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 catering at RPMO is ordered with the flight and billed like the rest. Crew meals and flight crew meals go in labelled crew meal boxes, pilot meals can be cooked, and cockpit meals are made for a short stop. Different meals for pilots are available on request, packed apart from the passenger trays.
At RPMO, catering delivery to the FBO is coordinated with your handling agent, who walks it airside. FBO catering, ground handling catering and handling agent catering all start with the tail and the slot, and the general aviation terminal is the usual point of contact.
Aircraft that use RPMO are mostly small, and a larger business jet still sets what we load. Galley catering is planned around the door, the oven and the drawer space you have, and airside catering delivery goes through your handling agent at the apron. For aircraft provisioning on a bigger type, tell us the tail so we know whether a high loader is needed or a hand carry is enough.
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.
RPMO is the airfield for Ozamiz, a modest regional airport on Mindanao with general aviation use. Airport catering here is planned around small aircraft and tropical conditions.
Business aviation catering at OZC supports visits to Misamis Occidental, where inflight catering, in-flight catering and aviation catering are ordered for charter and corporate flights. Executive jet catering and diplomatic flight catering follow the same steps, and cabin crew meals are packed alongside. Labo is not a big business aviation hub, but general aviation, FBO services and ground handling services are available through your handling agent.
Philippine customs inspects imported food, so catering bought in Ozamiz keeps the next sector simple. Declare leftovers on arrival and your handling agent will advise.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at Labo Airport, with a selection of petits fours and sandwiches requested for 5 guests and several individual meal preferences to accommodate. With in flight catering, careful attention to final order confirmation matters as much to our crew as the menu itself. The sandwiches supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the canapés without searching through every box, a small detail that mattered during the final cabin checks.”
“Small packing details became important at RPMO: our 5 passengers wanted a cold lunch with cheese and fruit, and we had a family lunch request. The Galley Girls talked through the quantities of desserts with us before confirmation, rather than leaving us to guess the portions. We also checked the sauces before approval, which helped avoid a second round of questions later in the preparation. The catering handover stood out more than any sales pitch about inflight catering services.”
“We kept the passenger brief simple at OZC: chicken skewers with a couscous salad for 3 guests, organised with a small galley worktop in mind. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. We could account for the side dishes before passing the boxes to the cabin team, without a lengthy unpacking exercise. I want an inflight catering company to understand crew briefing, and this order gave us a useful starting point.”
A quote for Ozamiz begins with your route and passengers. Because customs treats imported food strictly in the Philippines, we steer you towards local produce when you want to keep the figure sensible. Private jet catering for OZC is then priced and invoiced as a separate order.
If your leg out of OZC carries two services, tell us when ordering and we split the catering into an early service and a later one. Last-minute requests are treated like any other, and customs is rarely a factor for local ingredients.
Philippine food-import rules are tight on fresh and animal-based products. An aircraft arriving at OZC with leftovers should expect them to be inspected and sometimes removed, and our local catering gives you a clean galley for the next sector.
Some crews carry their own food, yet a long sector with two services shows the limit: space, temperature and timing. Catering ordered for RPMO is labelled by service and seat, so nothing is guessed in flight.
No, catering is a separate order for a charter into Ozamiz, invoiced as such. Customs in the Philippines is strict, so a menu sourced locally saves steps.
Tail, pax and diets — a flight attendant takes it from there, day or night.
