Catering to your aircraft in Masbate.
At RPVJ the rhythm is set by the heat and by the departure slot. We pack island fish, rice and cut fruit so the chilled items stay chilled and the hot ones are finished in your oven.
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.
Masbate is known for its ranch cattle, its fishing grounds and its sweet mango, and a private jet menu for RPVJ borrows from all three. The inflight menu is built dish by dish for the galley on your aircraft, so what leaves the kitchen can be finished without surprises on the ramp.
For Masbate Province we pack private jet platters of grilled fish, chilled prawns and beef slices, with sauces in their own pots. Gourmet inflight meals include adobo-style braises finished in the oven, and private jet snacks cover dried fruit, nuts and rice cakes for the long hold on the ground.
Private jet food here carries a strong local accent, from calamansi dressings to coconut sauces. These local specialities travel well when the cold items stay chilled and the hot ones are finished in the aircraft oven, which is why each dish is labelled with how it should be served.
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.
Masbate Province is cattle country with a long coastline, and RPVJ is the way a private jet reaches it. For a flight into MBT we build private jet catering from local produce and fish, then pack it for the aircraft. In-flight catering for the cabin, executive jet catering for owners and cabin crew meals for whoever is working the leg are all ordered together. Diplomatic flight catering and business aviation catering follow the same plane-side route through your handling agent.
Flights into Masbate are mostly owner trips and small corporate groups, so the brief is short. Corporate jet catering, business jet catering and VIP flight catering start with the type and the galley; a private jet chef builds a bespoke menu from the local catch, and charter flight catering and luxury inflight catering are handled the same way.
A state visit aircraft landing at Masbate needs discretion more than spectacle. Government flight catering, head of state flight catering and VIP aviation catering are prepared with traceable ingredients, packed sealed, and passed to the handling agent. State visit aircraft catering is agreed with the protocol office, not the kitchen.
On Masbate the allergen question is shrimp paste, fish sauce and peanuts, all common in local cooking, so special meals here start with a clean separation in the kitchen. Kosher, halal, vegan and gluten free trays are packed in their own boxes, allergen free dishes are cooked on a separate board, and kids meals are marked by seat number.
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.
For the crew working a leg into RPVJ we pack crew meals as a separate order, on request and invoiced on its own. Flight crew meals and pilot meals go in labelled crew meal boxes, crew catering keeps to what survives a long wait, and cockpit meals are easy to eat in the seat. Different meals for pilots are packed when the operator asks.
FBO catering at Moises R. Espinosa Airport is handed over at the aircraft through your handling agent. Catering delivery to the FBO is arranged around your slot, the general aviation terminal is where the access is agreed, and ground handling catering and handling agent catering are coordinated so the trays reach the galley intact.
A business jet on the apron at Moises R. Espinosa Airport rarely needs more than a van and a hand trolley, but when the aircraft is larger the galley catering is loaded with a high loader arranged through your handling agent. Airside catering delivery is agreed with the FBO, aircraft provisioning is matched to the galley layout, and the doors and ice are checked against the type.
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.
Moises R. Espinosa Airport serves Masbate City, the capital of Masbate Province in the Philippines. Airport catering here is simple and local, and general aviation traffic is light, with an apron that suits business jets and turboprops. FBO services are modest and ground handling services run through a single handling agent, which keeps the hand-over at the aircraft easy to follow. The island sits between Luzon and the Visayas, so tourist and official visitors both pass through.
The traffic at this business aviation hub is small but varied: owners visiting ranches, officials on provincial trips, charter groups heading to the islands. Inflight catering and in-flight catering are ordered with the slot, while aviation catering and business aviation catering are written for the tail. Executive jet catering, diplomatic flight catering, cabin crew meals and crew meals are handled the same way, and the FBO services and ground handling services on the field decide where the trays are passed over.
The Philippines applies customs and quarantine controls to imported meat, fresh produce and dairy, so food boarded abroad can be inspected on arrival. Ordering catering locally avoids that. Your handling agent advises on any declaration needed for the aircraft, and the FBO services and ground handling services at RPVJ coordinate where inspected items are held before they go to the galley.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at RPVJ, we needed beef fillet with roasted potatoes divided into 12 portions suitable for a small galley worktop. I asked The Galley Girls to review the fruit plates quantities against the passenger brief, and the proposed portions made sense. There was enough information about the snack boxes to brief the crew without making assumptions about what had been ordered. Our brief for aviation catering services was met with a sensible plan for storage requirements.”
“With a family lunch request to consider at MBT, we needed a practical way to serve mushroom risotto and a green salad to 4 passengers. After a final adjustment to the breakfast portions, The Galley Girls gave us one revised order summary to work from. I want an aviation catering company to understand crew briefing, and this order gave us a useful starting point. The crew provisions remained as originally requested, which was reassuring when we checked the latest version with operations.”
“As the person coordinating vegetarian wraps and colourful salads for 12 passengers at Moises R. Espinosa Airport, I needed an arrangement that considered two separate meal services. When comparing aviation catering companies, I would look closely at catering handover after this experience. The Galley Girls gave us an update on the side dishes before the handover, which helped us organise the cabin checks. The canapés went straight to the right colleague instead of circulating between several people during the turnaround.”
We quote private jet catering at MBT per menu: seafood costs more, local fruit less. Where your handling agent charges for ramp access, that belongs to them and appears on their invoice, not ours.
Lead time is shaped by the departure slot rather than by distance on the field. A long turnaround lets us finish items plane-side; a short one means the trays arrive fully ready.
For a flight from abroad, declare any food still on board; food bought here is sealed and labelled. Airside access at MBT goes through your handling agent.
Yes, within limits: sealed, commercially packed items usually pass, while fresh fish and meat may not. Tell us the slot and we will pack to suit.
Charter contracts do not include food; at Moises R. Espinosa Airport it is ordered, invoiced and delivered on its own, with the handling agent managing airside access.
Tail, pax and diets — a flight attendant takes it from there, day or night.
