Catering to your aircraft in Gasan.
Gasan's coastal strip is quiet, the apron small, and the galley on the arriving aircraft usually smaller still, so we plan every tray around that.
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.
Marinduque Province is an island of coconut groves, rice terraces and fishing villages, and the private jet menu we write for Gasan follows it. Local specialities on a private jet food list here start with fresh tuna and grilled fish, kinilaw dressed in calamansi, and coconut-milk dishes such as ginataan. An inflight menu for Marinduque Province also leans on mango and pineapple, and the private jet platters we build for Gasan are cut to travel cold.
Gourmet inflight meals for guests flying out of Marinduque Airport use the island's own larder: seafood, coconut, calamansi, tropical fruit. Private jet snacks from Gasan include dried mango, banana chips and small rice cakes that survive a bumpy climb. Every dish is packed for the galley you actually have, with sauce apart and cold items re-plated at altitude.
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.
Few stops in the Philippines are as quiet as RPUW, and that quiet shapes how private jet catering is planned for Marinduque. Aviation catering is ordered around the aircraft type and the headcount, business aviation catering leans on local fish, coconut and citrus, and executive jet catering arrives packed for the drawer. Diplomatic flight catering and cabin crew meals are arranged on request from the same kitchen.
Gasan sees a mix of corporate and private visitors headed to the beaches and festivals of Marinduque Province. Corporate jet catering, business jet catering and charter flight catering here start with the seat count. VIP flight catering is a short plated menu; luxury inflight catering is a private jet chef's bespoke menu built from island produce.
Government flight catering at RPUW is arranged through your handling agent, with a named team and no wasted words. Head of state flight catering and VIP aviation catering follow protocol and traceability, and state visit aircraft catering is cleared before anything is cooked.
Special meals at Gasan are planned against the local kitchen: shrimp paste, fish sauce and peanuts hide in many Marinduque dishes, so allergen free orders are cooked on a separate board and packed in a separate box. Kosher, halal, vegan and gluten free requests are confirmed against what can be sourced for RPUW, and kids meals are tagged by seat number like every other 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.
On a short Marinduque rotation the crew eats whenever the aircraft allows, so crew meals are a cold box or a sealed hot dish, ordered on request and billed with the order. Flight crew meals and crew catering come in labelled crew meal boxes; pilot meals and cockpit meals are kept simple, and different meals for pilots are packed separately when the policy calls for it. Cabin crew meals are boxed and labelled the same way.
At RPUW the hand-off depends on where the aircraft parks. FBO catering for Marinduque Airport is passed to the handling agent at the general aviation terminal, or carried straight to the stairs when the apron allows it. Catering delivery to your FBO is agreed with that agent, ground handling catering stays within airside rules, and handling agent catering keeps the tail and the slot with a single contact.
Marinduque Airport handles small aircraft, so galley catering here is mostly a question of what fits the drawer and the oven of a light jet or turboprop. Airside catering delivery is arranged with the handling agent at the apron, and aircraft provisioning is packed in compact containers that one person can carry up the stairs without a high loader.
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.
RPUW, also filed as MRQ, serves Marinduque Province from a small strip at Gasan. Airport catering here follows the pace of the island: general aviation movements are occasional, and FBO services and ground handling services are arranged through the handling agent rather than a busy ramp desk.
Business aviation hub is a generous label for Gasan, yet inflight catering and in-flight catering are still ordered for private flights, mostly around festival season and the Moriones week. Aviation catering and business aviation catering here are cut to light aircraft, with FBO services handled by the handling agent on the day. Executive jet catering and diplomatic flight catering are available on request, and so are cabin crew meals and crew meals boxed for a short turn.
For an international arrival at RPUW, the Bureau of Customs and quarantine rules decide which food may stay on board. FBO services can only pass what is declared, so we source locally where we can and list every item to keep the customs check short.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at MRQ: we had 4 passengers expecting grilled salmon with a lemon dressing and were working around limited fridge space. The Galley Girls suggested stackable containers for the crew provisions, and that choice worked well with our storage arrangement. Separating the main courses from the first service items helped us avoid opening boxes we did not yet need. My main takeaway from this vip inflight catering order was the practical approach to storage requirements.”
“Service planning came first at Marinduque Airport, with 12 passengers choosing a selection of petits fours and sandwiches and limited fridge space influencing our preparation. I wanted clear identification on the desserts; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the fruit plates identifiable helped the colleague taking over service understand the order without another long explanation. With private jet catering, careful attention to storage requirements matters as much to our crew as the menu itself.”
“I wanted a cheese board and savoury canapés for 11 guests at RPUW, packed sensibly for a cabin team dealing with limited fridge space. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. I appreciated the emphasis on final order confirmation throughout the private jet catering services arrangements. We also checked the salads before approval, which helped avoid a second round of questions later in the preparation.”
Cost at RPUW follows the aircraft. A small galley limits how many hot dishes make sense, so private jet catering for a six-seat jet is often cold platters plus one hot course, priced per menu and invoiced separately from the flight.
A passenger who drops out or joins at the last minute is normal on a Gasan departure. Lead time is shaped by the slot and by customs-sensitive items, and last-minute orders are handled through the same phone line, 24/7.
Expect the usual checks on arrival at RPUW: declared food, sealed containers, no restricted meat or plants. A midsize jet carries more, and a longer list, than a turboprop, and we keep both documented.
You can bring your own food, but a changing headcount makes pre-packed meals less practical at the last minute. If you do, tell us so we avoid doubling the order, and keep it sealed for customs.
Not by default: private jet charter and catering are two orders. We handle the second one from your tail and galley details.
Tail, pax and diets — a flight attendant takes it from there, day or night.
