Catering to your aircraft in Lubang.
A quiet island airfield in Occidental Mindoro, Lubang sees light aircraft and the odd business jet. Catering here is small and exact: local fish, fruit and rice packed for your galley, with crew meals on request and a handover at the aircraft via the 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.
Lubang is an island in Occidental Mindoro Province, and the private jet menu for Lubang Airport follows the sea and the garden. A private jet menu here starts with grilled or poached fish, the kind of local specialities island kitchens do well. Private jet food from this region leans on rice, calamansi, coconut and tropical fruit. An inflight menu for RPLU can be built as private jet platters of sliced mango, pineapple and papaya, which travel cold and plate fast. For heavier appetites, gourmet inflight meals such as adobo or fish in coconut sauce are cooked, packed and labelled for the oven. Private jet snacks from the island stay simple: dried mango, peanuts and banana chips. Every local speciality is described the way it travels in a galley: what goes in the oven, what the sauce does apart, what is plated cold.
For a private jet menu at Lubang Airport, Occidental Mindoro Province gives you a short list of things that are good because they are local. Fish comes first, then rice, coconut, calamansi and tropical fruit. These local specialities become gourmet inflight meals such as grilled fish with garlic rice, or chicken adobo with the sauce kept apart. An inflight menu can also lean on private jet platters: cut fruit, cold noodles, small sandwiches with local flavours. Private jet food on this island is better when it is simple and fresh, and private jet snacks are easy to add. We pack every item for the galley it will land in and say plainly which ones suit a drawer and which suit an oven.
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.
Lubang Airport (RPLU / LBX) sits on an island at 43 ft elevation, where the working day is set by tides, trade winds and the rhythm of the typhoon season. Private jet catering here is shaped by that: a short, honest menu built on island fish, tropical fruit and rice, packed for the galley you actually fly with. Inflight catering and in-flight catering for RPLU follow the same logic, and aviation catering for a small apron is mostly about what travels well. Business aviation catering, executive jet catering and diplomatic flight catering all run through one brief, and cabin crew meals are ordered with it.
Flights into RPLU are rarely crowded, which makes business jet catering and corporate jet catering easy to plan. A private jet chef builds a bespoke menu from island fish, rice and tropical fruit. VIP flight catering and charter flight catering follow the same brief, and luxury inflight catering is simply the same dishes plated with care.
When an official flight calls at Lubang, protocol drives everything. Government flight catering and head of state flight catering are agreed with the delegation's office, and VIP aviation catering is cooked by a named team. State visit aircraft catering is cleared in writing, and handover happens at the aircraft only.
Lubang is a small island kitchen, so dietary needs are handled by procedure, not by hope. Kosher, halal, vegan, gluten free and allergen free meals are agreed with the handling agent and prepared apart from the main line. Fish sauce, shrimp paste and soy are everywhere in local cooking, so those are the first things we check for allergen free and special meals. Kids meals are simple rice, chicken and fruit, labelled by seat.
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 at Lubang often turn around on a short island stop, so crew meals are built to be eaten with one hand. Flight crew meals and pilot meals are packed hot or cold, and crew catering is ordered with the flight, on request and invoiced like the rest. Cockpit meals come in crew meal boxes labelled CREW, with different meals for pilots when operator policy asks for it.
At Lubang Airport, FBO catering means the trolley is walked to the aircraft door. Catering delivery to the FBO is agreed with the handling agent, and ground handling catering stays within the general aviation terminal procedures. Handling agent catering keeps one point of contact for the whole handover.
Lubang Airport takes light and mid-size business aircraft, so galley catering rarely needs a high loader. Airside catering delivery here is usually a trolley or crates walked to the aircraft door, coordinated through your handling agent. If a larger aircraft calls at RPLU, aircraft provisioning is planned around the door height and the apron surface before we pack, so nothing arrives that cannot be loaded.
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.
Lubang Airport is a small island airfield in Occidental Mindoro Province, a modest business aviation hub for light aircraft and the occasional business jet. Airport catering here is about what is local and fresh. General aviation arrivals use a simple terminal, FBO services are basic, and ground handling services are arranged by your handling agent in advance.
What makes Lubang different is its size, and its place as a quiet business aviation hub on an island: inflight catering and in-flight catering are small, fresh and local. Aviation catering and business aviation catering rely on island produce, executive jet catering follows the same menu, and diplomatic flight catering is cleared in advance. Cabin crew meals and crew meals are on request, invoiced with the order.
The Philippines controls fresh food, meat and dairy entering the country, so food from abroad should be declared to your handling agent. Ordering at Lubang, a small business aviation hub, avoids most of it, since local fish, rice and fruit never cross a border. Rules can change, so confirm with the FBO before arrival.
Average rating from the cabin crew and pilots we cater for.
“Choosing a mezze selection with flatbreads for 7 people at RPLU was straightforward; the challenge was making it work with a short ground stop. I wanted clear identification on the desserts; The Galley Girls made the packing arrangement easy to compare with the order. The snack boxes were also listed clearly, which made it easier to pass instructions between crew members during preparation. The galley preparation stood out more than any sales pitch about airline catering.”
“For 8 passengers departing from LBX, the agreed menu was vegetable tartlets and a dessert selection; our main consideration was several individual meal preferences. Our handling contact received the order details from The Galley Girls, including how the crew provisions had been grouped. For crew meals, that attention to meal organisation made the order noticeably easier to manage. We could account for the starters before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“One detail shaped our order at Lubang Airport: a changing departure schedule, alongside a request for a cold lunch with cheese and fruit for 2 passengers. For our team, the strongest part of their FBO catering was how they handled portion planning. The Galley Girls talked through the quantities of side dishes with us before confirmation, rather than leaving us to guess the portions. It was useful to see the breakfast portions listed separately when checking how much space the complete order would require.”
Cost here is a menu question. Local seafood in season costs more than dried mango snacks or a banana chip bag, and your headcount sets the scale. We write one quote for private jet catering at LBX that lists each dish, so you can swap a dish if you want to move the figure.
Lubang rarely sees heavy traffic, so a repositioning flight is easy to slot in. Crew meals and a light cold board are usually enough for an empty leg. Lead time is shaped by what you choose, not by a rule, and we handle last-minute orders. Send us the handling agent details with the slot.
On an international arrival at RPLU, the Philippines treats imported fresh food, especially meat, fruit and dairy, with caution. That is one good reason to order local: calamansi, mango and island fish never cross a border. Anything you carry in must be declared through the handling agent.
You can, but the rules of the Philippines apply on arrival, and on an empty repositioning leg there is rarely a reason to carry food in. We pack crew meals and a light cold board at Lubang itself, so nothing comes through customs. Declare anything you do carry with your handling agent.
No: a charter into RPLU does not include catering. You order food as a separate item, and we invoice it on its own. That keeps the charter price clean and lets you choose a local product like calamansi fish or tropical fruit as you like.
Tail, pax and diets — a flight attendant takes it from there, day or night.
