Catering to your aircraft in General Santos City.
A military field with quiet civil traffic, RPMB rewards a simple plan: tail, slot, headcount. We cook, pack and label for General Santos City and deliver to the apron through the FBO or your handling agent.
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.
General Santos City calls itself the tuna capital, and the private jet menu we write for Rajah Buayan Air Base starts there: yellowfin as sashimi, kinilaw or grilled belly, packed so that it can be served in the sky without a kitchen. The inflight menu leans on what South Cotabato Province grows and lands, which makes local specialities easy to name and easy to plate. Private jet food here means mango and pomelo for the fruit plate, rice, grilled chicken inasal and coconut-based dishes that hold in a drawer. The same tuna produces private jet platters for six, and gourmet inflight meals are cut portion by portion. Private jet snacks follow the market: dried mango, banana chips and peanuts, each in its own bag.
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.
Rajah Buayan Air Base sits in the tuna capital of the Philippines, and that decides what a galley here wants: fish that is actually fresh, tropical fruit, rice dishes that survive a drawer. Private jet catering at RPMB is built on that, for the flight attendant who has to plate it. For General Santos City we handle inflight catering and in-flight catering for business aviation catering movements and executive jet catering alike, plus diplomatic flight catering, with cabin crew meals boxed separately. Aviation catering here is ordered 24/7.
Business jets that come to General Santos City usually carry a small group with a clear idea of what they want. Corporate jet catering, business jet catering and charter flight catering follow the same brief here: where the plate is finished and what the galley can hold. VIP flight catering and luxury inflight catering are written by a private jet chef as a bespoke menu around the local catch.
When an official movement lands at Rajah Buayan, the kitchen works to a protocol brief. Government flight catering is traceable and quietly packed; head of state flight catering is cleared by the protocol office; VIP aviation catering and state visit aircraft catering are handed over without noise at the aircraft.
Special meals at General Santos City follow a procedure, not a label: seafood is everywhere here, so shellfish, fish sauce and shrimp paste are the allergen points we check in every local dish. Kosher, halal, vegan and gluten free orders are packed sealed and marked by seat; allergen free meals and kids meals get their own board and their own box.
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.
Ask for crew meals when you book and the order includes a box for each person in the flight deck. Flight crew meals at General Santos City are cooked light, pilot meals are different for captain and first officer, and crew catering is marked CREW. Cockpit meals travel in crew meal boxes, with different meals for pilots set as operator policy asks. Billed like every other order.
FBO catering at Rajah Buayan is delivered through the FBO or your handling agent: catering delivery to the FBO is arranged with the slot, and the general aviation terminal is where the handover is agreed. Ground handling catering and handling agent catering share one contact, so nobody walks an unknown cart onto the apron.
RPMB sees mostly turboprops, light jets and the occasional larger aircraft, so galley catering depends on the type: a high loader is only needed when the door sill asks for it. Airside catering delivery goes through the handling agent to the apron, and aircraft provisioning is planned around the galley you actually have.
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.
RPMB is an Air Force base at General Santos City that also handles civil movements. Airport catering here means working through the base and its handling agent, general aviation access is by arrangement, and FBO services and ground handling services follow that structure.
RPMB is a quiet business aviation hub, and traffic follows the tuna season, local events and official visits. Inflight catering, in-flight catering and aviation catering are ordered with the slot; business aviation catering and executive jet catering are common for flight departments, diplomatic flight catering for official movements, cabin crew meals for the people operating them.
Philippine customs and the Bureau of Quarantine restrict meat, dairy and fresh plant products entering the country. Local catering at General Santos City avoids most of the problem, and any leftover galley food on international arrivals is usually collected and disposed of.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at Rajah Buayan Air Base included 10 passenger meals, a request for avocado toast components and breakfast fruit, and instructions addressing several individual meal preferences. This experience of inflight catering services gave us a useful reference for managing storage requirements on another departure. We discussed the dimensions before confirming; The Galley Girls grouped the desserts into clearly marked packs that were easy to handle. I could hand the sandwiches to a colleague with a short explanation instead of unpacking the whole order.”
“Breakfast was already sorted; at Rajah Buayan Air Base, the next request was a mezze selection with flatbreads for 6 guests, with a family lunch request to work around. I want an inflight catering company to understand final order confirmation, and this order gave us a useful starting point. Instead of asking us to improvise, The Galley Girls explained how the snack boxes could be arranged during service. We could finish the sandwiches as each guest was ready, rather than laying everything out at once.”
“A request for smoked salmon bagels and sliced fruit, 10 passengers, and a revised passenger count: that was our brief for the departure at RPMB. We changed the quantities of fruit plates, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the canapés quantities from several messages during the final departure checks. When comparing inflight catering companies, I would look closely at written menu details after this experience.”
Add one gluten free, one kosher and one child plate to a six-seat order and you have three extra preparations. How much private jet catering costs on this route depends on how many of those exist, and fruit-heavy plates cost less than fresh yellowfin.
A return leg is its own order with its own slot, and the lead time depends on how local you want the menu to be. A tuna plate needs planning; packed rice dishes and snacks are easy to add late.
Fresh seafood and fruit are the items customs notice most on this coast. Special meals are sealed, labelled by seat, and ingredient sheets can accompany them to the aircraft.
You can bring your own, but fresh produce arriving from abroad may be inspected or held at customs. Ordering the return in General Santos City avoids that, and tuna-based dishes are a local strength anyway.
A charter into RPMB leaves catering outside the contract, so a dietary request goes in with the menu. It is commanded, prepared and billed separately, and sealed meals stay sealed until served.
Tail, pax and diets — a flight attendant takes it from there, day or night.
