Catering to your aircraft in Mati.
A provincial strip at 156 ft, RPMQ gives you a quiet apron and a short list of local suppliers. Our job at Mati is to get a clean, labelled galley delivered plane-side so your crew just re-plates and serves.
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.
Mati is the coconut and seafood town of Davao Oriental Province, and the local table follows the Pacific. Our private jet menu for Mati National leans on what the coast supplies: tuna and lapu-lapu, coconut in cream and in sweets, abaca-country root vegetables, and tropical fruit in season such as mango, pomelo and banana. Private jet food from the province has to be cooked for a cabin, so fish is packed to be finished in the oven and sauces travel in their own pot. The inflight menu keeps these local specialities recognisable without asking the galley to do restaurant work. Private jet platters carry kinilaw-style cured fish served chilled, and private jet snacks lean on dried mango and banana chips. Gourmet inflight meals from Davao Oriental Province are plated by your crew, not ours.
Davao Oriental Province is a long Pacific coastline, and Mati sits on it. A private jet menu for RPMQ starts with that: fresh tuna, grilled fish, coconut milk dishes, root crops and fruit that ripens loudly in the heat. Our inflight menu translates it for a galley with one oven and little room: fish finished hot, sauce apart, fruit cut chilled and re-plated cold. Private jet food from Mati uses local specialities without pretending a jet is a beach kitchen. Private jet platters, gourmet inflight meals and private jet snacks all come marked by seat for your crew to serve.
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.
Mati National sits at 156 ft on the Pacific side of Davao Oriental, a provincial strip where a business jet is a rare and visible guest. Private jet catering here is planned around a small apron, a handling agent who knows your tail, and a galley that has to feed the cabin without help from a local flight kitchen next door. We write it as inflight catering for crew who serve it: aviation catering marked by seat, with business aviation catering and executive jet catering handled like any other order, diplomatic flight catering kept discreet, and cabin crew meals boxed separately.
A typical business jet catering order at Mati National is one cabin, a small group, a tight galley and a coast of fresh fish and fruit to choose from. Corporate jet catering and VIP flight catering here are planned around your tail: charter flight catering for a visiting delegation, luxury inflight catering with local seafood, and a private jet chef who writes a bespoke menu around the oven you actually have.
Government flight catering at Mati follows protocol before it follows the kitchen: names, dietary restrictions and security are cleared first. Head of state flight catering, VIP aviation catering and state visit aircraft catering use a named team, traceable ingredients and a quiet handover through the FBO.
Dietary requests at Mati start with the local kitchen: coconut, shrimp paste, fish sauce and peanuts hide in more Davao Oriental dishes than a menu shows. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked as a separate procedure, boxed apart from guest trays and marked by seat so your crew never has to guess.
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 rotation into RPMQ, crew meals are the order nobody wants to forget. Flight crew meals, pilot meals and crew catering are requested with the trip and billed like any item; cockpit meals and crew meal boxes are labelled by role, different meals for pilots when policy requires, and everything held safe through the heat while the crew waits.
FBO catering at Mati National is handed over where the aircraft is parked, through the FBO or your handling agent. Catering delivery to the FBO is arranged against your slot, the general aviation terminal is where the paperwork happens, and ground handling catering and handling agent catering are coordinated so the food reaches the apron intact.
Mati National is a provincial strip, so the aircraft decides the loading. A light or midsize jet is served from a cart through the airstair door, while a larger cabin may need a high loader arranged with your handling agent. Galley catering for RPMQ is packed to the galley you actually have, and airside catering delivery is cleared with the FBO before it reaches the apron. Aircraft provisioning for Mati is planned around door height and galley size, not a generic list.
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.
RPMQ is a regional airfield at about 156 ft on the Pacific edge of the Philippines. General aviation traffic is light, so airport catering here is a matter of planning rather than volume, and FBO services and ground handling services are the two points of contact that decide how an order reaches the apron.
Mati National is not a hub, but it works as a business aviation hub for the province's coast. Inflight catering, in-flight catering and aviation catering are ordered to match the aircraft; business aviation catering and executive jet catering are packed the same way, diplomatic flight catering is cleared by protocol, and cabin crew meals and crew meals are labelled for the galley. Ground handling services here are small and personal, so the handover is agreed with a named agent.
Customs rules in the Philippines can hold fresh food arriving by air, and a provincial strip has little room for delay. We cook in country and hand over plane-side, coordinated with the FBO services and ground handling services on the field, so your galley is not caught in an import check.
Average rating from the cabin crew and pilots we cater for.
“Having 6 guests request fresh fruit and breakfast pastries at MXI meant planning the portions carefully while accounting for an evening cabin service. With aviation catering, careful attention to storage requirements matters as much to our crew as the menu itself. The Galley Girls updated the canapés in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the breakfast portions quantities from several messages during the final departure checks.”
“Food presentation mattered to our 6 guests, but different crew meal preferences also had to be considered when organising roasted chicken and seasonal vegetables at Mati National Airport. I appreciated the emphasis on galley preparation throughout the aviation catering services arrangements. The Galley Girls talked through the quantities of canapés with us before confirmation, rather than leaving us to guess the portions. There was enough information about the snack boxes to brief the crew without making assumptions about what had been ordered.”
“Keeping the galley organised at RPMQ meant planning mini sandwiches and individual desserts for 4 guests with a changing departure schedule in mind. The fruit plates supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the breakfast portions without searching through every box, a small detail that mattered during the final cabin checks. I want an aviation catering company to understand catering handover, and this order gave us a useful starting point.”
Private jet catering is quoted per menu, not per tray. For a night or early-morning slot at Mati National, a pastry and fruit board is a small order, while a hot fish course with separate crew boxes costs more. Seasonal fruit also moves the figure, so we quote against your actual brief.
Duty limits mean the order has to be ready to load the moment your crew is. Lead time at MXI follows the menu, with local fish and fruit needing more care than dry items. We take late requests and work them with the handling agent.
The rule of thumb at MXI is that uncooked animal products and fresh plants arriving by air face inspection, so we source in country. Out of hours departures are arranged with the handling agent so the handover is not delayed.
You can carry your own, but at Mati that means managing it through customs and keeping it safe on a hot apron during a long wait. Most crews find it simpler to order cockpit meals and crew boxes through us, handed over plane-side, so duty time is not spent hunting for a meal.
No, and it matters for planning an early morning slot. A private jet charter and private jet catering are two bookings, and the food is billed as its own order, handed over at your FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
