Catering to your aircraft in San Vicente.
A quiet apron, warm air, guests bound for the beaches: RPSV runs on charter and owner flights. We prepare the food for that galley and bring it to the door of the aircraft.
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 gives a private jet menu its strongest local card: fish landed the same morning, rice, coconut, calamansi and mangoes that ripen in the dry season. At San Vicente, a private jet menu built on those products travels well if each dish is packed for what happens in the galley. Our private jet platters pair grilled lapu-lapu or tuna with garlic rice, and gourmet inflight meals can include chicken inasal with its sauce apart. Private jet snacks lean on dried mango, cashews from the island and banana chips. These local specialities make an inflight menu that reads like Palawan, not like a hotel buffet. Private jet food for this coast has to survive humidity, so we pack dressings and sauces separately and keep fruit whole until you cut it.
Palawan Province is rice, sea and orchard: that is what a private jet menu from San Vicente is made of. For an inflight menu we cook fish and chicken in styles the region knows, then pack them for the galley with sauce in its own pot. Private jet platters hold sliced mango, fresh coconut pieces and cold seafood; gourmet inflight meals cover grilled tuna, adobo and garlic rice. Private jet snacks stay simple and dry: cashews, dried mango, plantain chips. Local specialities from San Vicente and the wider province come through in the dishes, and private jet food here is built for heat, with everything delicate kept chilled and dressed at the last moment.
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.
San Vicente sits on Palawan's west coast, a tropical strip where the sea breeze and an afternoon squall shape the day more than any schedule does. For private jet catering at RPSV, we cook and pack for the galley you actually have, and hand it over through the FBO or your handling agent. Inflight catering here leans on fish, rice and tropical fruit, and in-flight catering for a light jet needs different packing from a large cabin. Aviation catering and business aviation catering orders for executive jet catering, diplomatic flight catering and cabin crew meals all run through the same desk, day or night.
Corporate and owner flights into SWL tend to arrive light on crew and heavy on preferences. Business jet catering is planned from the tail and the galley; corporate jet catering and charter flight catering draw on Palawan seafood and tropical fruit. For VIP flight catering and luxury inflight catering at San Vicente, a private jet chef writes a bespoke menu and packs it for the aircraft.
When an official party flies into SWL, the order is handled quietly: government flight catering with traceable sourcing, head of state flight catering with a dedicated team, VIP aviation catering sealed and labelled. State visit aircraft catering at San Vicente is agreed with the protocol office, never improvised at the ramp.
Special meals at San Vicente start from the local kitchen: fish sauce, shrimp paste and peanut hide in many Filipino dishes, so allergen free orders are cooked on a separate board and sealed in their own box. Kosher and halal meals are sourced and sealed as ordered, vegan and gluten free plates swap rice noodles and coconut milk for the usual bases, and kids meals stay plain and mild. Tell us the restriction and the seat, and the lid carries that 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.
At RPSV, crew meals come as a catalogue item, ordered with the flight and billed with it. Flight crew meals can be hot or cold; pilot meals and cockpit meals are packed separately, with different meals for pilots on request. Crew catering for a long wait on Palawan and crew meal boxes for the next leg are labelled CREW, and cabin crew meals follow the same rules.
At SWL we hand over through the FBO or your handling agent. FBO catering is coordinated with the general aviation terminal, so catering delivery to the FBO ends plane-side. Ground handling catering and handling agent catering depend on the slot and who meets the truck.
Galley catering at RPSV is sized by the aircraft, not by the airport. A light jet or turboprop takes boxes straight through the door, while a larger cabin may need a high loader for airside catering delivery. Aircraft provisioning is agreed with the handling agent before the slot: where the truck parks, which door opens, and whether the galley has an oven or only a drawer. We pack to that galley.
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.
RPSV serves Palawan's west coast, a destination where general aviation arrives for beaches and island-hopping. Airport catering follows the aircraft to the apron.
Seasonality rules the airfield: dry-season charters bring most traffic. Inflight catering and in-flight catering use produce in season; aviation catering for business aviation catering follows aircraft size. Executive jet catering, diplomatic flight catering and cabin crew meals are the same service at every airport. FBO services, ground handling services and general aviation make up the business aviation hub.
The Philippines restricts imports of fresh meat, dairy and plant products, so sourcing food in country is the practical choice. Declare anything you carry, keep packaged items sealed, and ask your handling agent about waste.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at RPSV, our 7 guests wanted a cold lunch with cheese and fruit, organised sensibly around two separate meal services. The Galley Girls used a readable packing list for the side dishes, which helped when two colleagues checked the order together. The portion planning stood out more than any sales pitch about private jet food. The crew provisions were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“An order of a mezze selection with flatbreads for 4 people at SWL had to be organised around a family lunch request. Our brief for private jet meals was met with a sensible plan for written menu details. After a final adjustment to the salads, The Galley Girls gave us one revised order summary to work from. The note about the main courses was easy to spot, and we could brief the rest of the team quickly.”
“Having 7 guests request avocado toast components and breakfast fruit at San Vicente Airport meant planning the portions carefully while accounting for a family lunch request. This experience of private jet menu gave us a useful reference for managing catering handover on another departure. Our handling contact received the order details from The Galley Girls, including how the main courses had been grouped. The snack boxes went straight to the right colleague instead of circulating between several people during the turnaround.”
For private jet catering cost at SWL, the honest answer is a quote built from your dishes. Crew sitting on the ground between legs tend to order two or three small hot items rather than one large meal, and we price that mix. Whole fruit costs less than cut fruit, local fish less than imported cuts. Phone or email the order and the figures come back itemised.
For an early morning slot at San Vicente, the useful information is the aircraft type, the headcount and who meets the truck. With that, orders are planned against your departure, and late changes are accepted. Island produce is the only variable, so mention preferences for fresh seafood early.
The rule in the Philippines is simple: restricted foods do not enter without declaration. Crew waiting out a turn at RPSV avoid trouble by ordering catering locally and leaving imported fresh items sealed. Your handling agent is the contact for anything unclear.
Bringing food in is possible for packaged goods, but fresh items from abroad run into Philippine import rules. For an early morning slot at SWL, it is easier to have the order cooked locally and delivered plane-side. Keep anything you already carry sealed and tell the handling agent.
Catering sits as a separate order from any private jet charter. For a long wait at SWL, crew meals can be added on request and billed like the guest menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
