Catering to your aircraft in Cebu City/Lapu-Lapu City.
Mactan sits at 31 ft on an island runway, and the aircraft that park here come in on warm, humid air. We pack for that: seafood chilled, lechon sliced, crew meals boxed, all delivered to your 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.
Cebu's private jet menu starts with the fruit. Dried Cebu mangoes are a standard gift in this province, but a fresh, ripe one sliced onto a platter is a better inflight menu item, and we cut it per passenger so nothing sits wet in the drawer.
Lechon is the island's signature. A whole roast pig does not belong on a jet, so private jet food here means a boxed portion of crackling skin and lemongrass-scented meat, packed apart from its liver sauce. It reheats in a small oven without going soft.
Calamansi replaces lemon in most local recipes. We use it in glazes, dressings and drinks, and the sauce travels in its own pot. Grilled tuna belly, prawns and squid are the seafood staples of the local specialities in Cebu Province, kept chilled until the galley.
For crew meals at Mactan, the practical choice is chicken adobo or pork sinigang in a sealed box with rice. They hold well through a long ramp wait, and a pilot can eat them with one hand. Orders are placed on request and invoiced like any other line of the order.
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.
Mactan Island has one long runway and a general aviation ramp that fills with holiday charters in the dry months. Private jet catering at Cebu is built around what the island grows and fishes: mangoes, calamansi, tuna, prawns. For inflight catering and in-flight catering here, we write the menu around your galley, then hand it to the handling agent at the FBO. Aviation catering for business aviation catering flights, executive jet catering rotations and the occasional diplomatic flight catering request all follow the same path, with cabin crew meals boxed separately.
At Mactan Cebu, business jet catering usually starts with a brief: who is flying, in what aircraft, and what the galley can do. Corporate jet catering for Cebu leans on seafood and tropical fruit. Our private jet chef writes a bespoke menu around that, and VIP flight catering and luxury inflight catering orders follow the same path. Charter flight catering is handled the same way, with sauces apart and plating notes by seat.
For a state visit aircraft catering order at Cebu, protocol decides the menu first. Government flight catering, head of state flight catering and VIP aviation catering use sealed, traceable boxes, with a named team and no client names on any label.
Special meals at Mactan start with a hard look at the local kitchen: shrimp paste, fish sauce and peanuts hide in many Cebu dishes. Kosher, halal, vegan, gluten free and allergen free meals are cooked and sealed apart from everything else, with kids meals available. The diet card goes with the seat plan, so nobody opens the wrong tray.
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.
Crews that rotate through Cebu often have a long wait on a warm ramp, so crew meals here are built to hold. Flight crew meals and pilot meals come as boxed rice dishes: chicken inasal, adobo, grilled fish. Different meals for pilots are available, with cockpit meals kept easy to eat one-handed. Cabin crew meals and crew meal boxes are labelled CREW. Crew catering is placed on request and invoiced like the rest of the order.
We coordinate FBO catering at RPVM with the handling agent on your slot. Catering delivery to the FBO is made to the general aviation terminal ramp, and ground handling catering, handling agent catering and airside access are confirmed before the trolleys leave.
Larger cabins, including bizliners, need galley catering loaded through the main door or the service door with a high loader. For aircraft provisioning at Mactan, tell us the type and the service door height. Airside catering delivery is coordinated through your handling agent, and the trolleys are packed to match the galley layout.
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.
Mactan Cebu International Airport is a gateway for tourism and business in the central Philippines. Airport catering here serves a general aviation apron beside the commercial terminal, with FBO services and ground handling services available for visiting jets.
Cebu is a business aviation hub for the Visayas, and inflight catering and in-flight catering requests peak in the dry months. Aviation catering, business aviation catering and executive jet catering orders include holiday charters and corporate trips. Diplomatic flight catering and cabin crew meals are handled on request.
Philippine customs inspect food entering with international flights, and meat and dairy are the usual concerns. At Mactan, we source locally and pack sealed, so the crew has less to declare.
Average rating from the cabin crew and pilots we cater for.
“For 12 passengers departing from RPVM, the agreed menu was beef fillet with roasted potatoes; our main consideration was two separate meal services. The Galley Girls prepared the main courses for assembly in the galley, with the accompanying elements easy to locate. When comparing aviation catering companies, I would look closely at final order confirmation after this experience. We could finish the canapés as each guest was ready, rather than laying everything out at once.”
“Despite a short ground stop, we wanted the 5 guests at CEB to enjoy prawn salad and small fruit plates without a complicated cabin service. I would discuss flight catering with them again, especially when storage requirements needs careful coordination. With several people involved, The Galley Girls kept the main courses and delivery arrangements together in a concise order update. The fruit plates went straight to the right colleague instead of circulating between several people during the turnaround.”
“Clear quantities were essential at Mactan Cebu International Airport: we had 8 passengers expecting mushroom risotto and a green salad and were working around a family lunch request. My main takeaway from this flight catering services order was the practical approach to catering handover. The snack boxes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The salads were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
It depends on what goes on the menu. A tray of sliced Cebu mango and calamansi-dressed prawns costs very differently from a boxed lechon portion for eight, and seasonal fish adds another variable. We quote per menu, not per tray.
Repositioning flights with no passengers are the simplest orders here. We pack crew meals and a few snacks, and last-minute orders are handled.
Customs in the Philippines treat imported food strictly. Menus built from local products, such as Cebu mango or lechon, avoid that issue, and we pack them in sealed containers.
Passengers sometimes arrive with their own food. For short repositioning legs with no one on board, we suggest a simple crew order instead, which avoids customs questions.
No: charter and catering are two orders. A Cebu menu, from mango platters to grilled fish, is invoiced separately from the flight.
Tail, pax and diets — a flight attendant takes it from there, day or night.
