Catering to your aircraft in Puerto Princesa.
Palawan's runway is short on glamour and long on seafood, and we cook for that. Private jet catering at Puerto Princesa is packed for your galley, with crew meals on request, from a team of former VIP flight attendants.
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.
Palawan Province is a seafood island, and the private jet menu we write for Puerto Princesa starts at the fish market. The inflight menu favours what travels well: grilled tuna belly, chilled prawns, calamansi dressings. Private jet food from Palawan also means cashews, which the province is known for, plus mango and dried fruit for snacks.
Local specialities such as kinilaw, a vinegar-cured fish, are packed with the dressing apart so the fish stays firm until you plate. Puerto Princesa and the wider Palawan Province also give us sweet corn, banana and heart-of-palm salads, all of which survive a galley drawer.
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.
Palawan's single-runway gateway sits at 71 feet and swings between dry-season charters and monsoon diversions, so private jet catering at Puerto Princesa is planned around what the island grows and catches. Inflight catering here leans on seafood and tropical fruit, and in-flight catering for a light jet differs from a full cabin. Aviation catering for business aviation catering clients, executive jet catering and diplomatic flight catering on state visits all follow the same rule: the galley decides. Cabin crew meals are packed separately.
Business jet catering at Puerto Princesa is usually a corporate group heading to Palawan resorts. Corporate jet catering here favours light plates, and VIP flight catering or charter flight catering orders add a private jet chef writing a bespoke menu. Luxury inflight catering means chilled seafood and tropical fruit that holds in the drawer.
Before a single pan is lit, the protocol office signs off every dish for government flight catering at RPVP. Head of state flight catering uses a named team and traceable ingredients, VIP aviation catering stays discreet, and state visit aircraft catering is packed to match the aircraft's galley.
Kosher, halal, vegan, gluten free, allergen free and kids meals are handled as a written procedure in Puerto Princesa, where fish sauce, shrimp paste and peanuts hide in many local dishes. Special meals are cooked and boxed separately, marked by seat number, and a child on the manifest gets their own plain 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.
Crew meals at Puerto Princesa are ordered on request and billed like any other item. Flight crew meals can be hot or cold, and pilot meals are packed separately from passenger trays. Crew catering suits a long Palawan turnaround, cockpit meals are eaten one-handed, and crew meal boxes are labelled CREW. Different meals for pilots are available when the operator policy asks for it, and cabin crew meals follow the same route.
FBO catering at Puerto Princesa is handed over at the general aviation terminal or aircraft door. Catering delivery to the FBO is coordinated with your handling agent, which keeps ground handling catering simple and handling agent catering predictable.
Airside catering delivery at RPVP depends on the aircraft: a light jet is loaded by hand at the door, while a larger cabin may need a high loader. Galley catering is packed for the aircraft type, and aircraft provisioning is agreed with your handling agent before the slot, so nothing waits on the apron.
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.
Puerto Princesa is the gateway to Palawan and a shared field with an air base. Airport catering here serves tourism, island hopping and diplomatic travel, and general aviation sits alongside scheduled traffic.
The business aviation hub role here is modest but growing. Business aviation catering, inflight catering and in-flight catering cover resort trips; aviation catering, executive jet catering and diplomatic flight catering are matched to the aircraft, with cabin crew meals boxed apart.
Philippine customs restrict fresh meat and certain produce, so airport catering is sourced and cooked locally. FBO services and ground handling services at general aviation facilities handle the handover; ask your handling agent about current rules.
Average rating from the cabin crew and pilots we cater for.
“Our priority at PPS was fresh fruit and breakfast pastries for 3 passengers, with an evening cabin service shaping the service plan. I would discuss inflight catering with them again, especially when meal organisation needs careful coordination. The crew provisions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the desserts without asking where every component had been placed during preparation.”
“What impressed me at Puerto Princesa International Airport / PAF Antonio Bautista Air Base was how a request for poached fish with steamed rice was handled despite a small galley worktop. The Galley Girls kept the crew provisions separate from the finishing elements, which gave us control over the final presentation. Keeping the snack boxes aside until service helped preserve the presentation while we dealt with the boarding tasks. For our team, the strongest part of their in-flight catering was how they handled final order confirmation.”
“Nothing about the 9 guest order at RPVP called for excess complexity: just a breakfast basket with individual preserves and sensible planning for a tight boarding window. The Galley Girls updated the sauces in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the desserts quantities from several messages during the final departure checks. I would discuss vip inflight catering with them again, especially when storage requirements needs careful coordination.”
How much does private jet catering cost here? Ask us with the headcount, even if it is still moving: a last-minute change from four to six guests just means more tuna and another tray of fruit.
Lead time here is easy when the galley is known: oven or no oven, drawer size, seat count. Orders placed late are still handled, with Palawan seafood replaced by something else if it is out.
Philippine customs treat imported meat, fruit and dairy strictly. Sourcing locally in Palawan keeps your inflight catering clear, even when the headcount shifts.
Food from outside is allowed only in limited forms. A larger aircraft with a bigger galley handles variety, but customs and sensible handling still point to a local order.
Charter pricing covers the aircraft, not the galley. Food for Puerto Princesa is ordered on top of it and follows your final passenger count.
Tail, pax and diets — a flight attendant takes it from there, day or night.
