Catering to your aircraft in Del Carmen.
Del Carmen is a small field with a seasonal pulse, and the aircraft are mostly light jets and turboprops. We pack for the oven and drawer you actually have, and the order meets you at the apron.
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.
Siargao is a teardrop island off the Surigao del Norte coast, and its private jet menu reads like the reef: tuna, lapu-lapu, squid, coconut, calamansi, mango. Each local speciality travels differently in an inflight menu, so we pack accordingly. Kinilaw, the island's lime-cured fish, goes chilled with its coconut vinegar dressing in a separate pot. Grilled fish and chicken inasal ride out as hot trays that finish in your oven. Private jet food for this region is mostly cold plates, tropical fruit and rice-based mains, because humidity punishes anything fragile. Private jet platters here lean on dried mango, cashews, fresh pineapple and sliced papaya. Gourmet inflight meals can carry a Filipino accent without overloading a small galley. Private jet snacks include banana chips, coconut tarts and calamansi-glazed nuts. Local specialities from Siargao and the wider Surigao del Norte Province are sourced for what your crew can serve cleanly at altitude.
For Siargao and Del Carmen, we write a private jet menu around what the island actually grows and catches: coconut, cassava, bananas, mango, tuna and mackerel, plus the calamansi that goes into every dressing. An inflight menu for RPNS works best when it is mostly cold and bright, since many arrivals are short, humid hops. Private jet food that holds up here: rice plates, grilled meat packed with sauce apart, and fruit boards cut the same morning. Private jet platters feature tropical fruit, dried mango and local cheeses where available. Gourmet inflight meals can include a lechon-style pork tray or coconut-braised vegetables. Private jet snacks stay simple: cassava cake, banana chips, roasted cashews. These local specialities from Surigao del Norte Province are chosen for how they survive a galley, not a restaurant table.
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.
Siargao Airport sits at ten feet above sea level on an island whose traffic follows the surf calendar, and the galley list that lands at RPNS reflects it: light, cold, citrus-led. Private jet catering here is built around coconut, fish and island fruit, packed for the aircraft you actually fly. We run inflight catering and in-flight catering for visiting charters, aviation catering for owners' trips, and business aviation catering for flight departments. Executive jet catering and diplomatic flight catering are handled with the same care, and cabin crew meals are packed alongside the guest trays.
Business jet catering at Siargao is usually a short, cold-leaning brief for corporate jet catering and executive charters. A private jet chef writes a bespoke menu around coconut, fish and island fruit. For VIP flight catering and charter flight catering into IAO, the galley decides how much is hot. Luxury inflight catering here avoids anything that wilts in humidity.
Government flight catering at Siargao is handled as a protocol matter. Head of state flight catering and VIP aviation catering are cleared with the relevant office before anything is cooked, and state visit aircraft catering is packed with full traceability and a named team at RPNS.
Dietary requests at Siargao are handled as a procedure, not a promise. Fish sauce, shrimp paste and coconut milk turn up in places a guest would not expect in Filipino cooking, so we check each dish for hidden allergens, write the seat number on the lid and pack special meals in a separate box. Kosher, halal, vegan, gluten free and allergen free trays are prepared on request, and kids meals follow the same rule.
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 Del Carmen the crew eats between turns, so crew meals are boxed to be quick to handle. Flight crew meals and pilot meals are packed separately from guest trays, crew catering is ordered on request and invoiced with the order, cockpit meals stay simple, crew meal boxes carry the CREW label, and different meals for pilots can be arranged on IAO departures.
FBO catering at Siargao is handed over at the aircraft. We arrange catering delivery to the FBO and coordinate ground handling catering with your handling agent, who opens the airside gate. If your aircraft uses the general aviation terminal, handling agent catering follows the same plan.
On the Siargao apron, the type of aircraft sets how the order is loaded. A light jet or turboprop at RPNS is usually served by hand through the main door, while a larger type may need a high loader at the apron. Galley catering is sized to the oven and drawer space you actually have, and airside catering delivery is arranged with your handling agent. Tell us the type and the galley layout, and aircraft provisioning is packed in the order it will be unloaded.
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.
Siargao Airport (RPNS/IAO) in Del Carmen is a low coastal strip serving an island better known for surf breaks than for jets. General aviation dominates the ramp, and FBO services are scaled to light aircraft and seasonal charters. As a small business aviation hub for the island, it shapes how airport catering is planned: light, local and packed for a modest galley.
Private arrivals at RPNS follow resort and surf traffic, which makes Siargao a seasonal business aviation hub rather than a year-round one. Inflight catering and in-flight catering follow that calendar, aviation catering is tailored to small galleys, and business aviation catering covers the charters that come in with the swell. Executive jet catering, diplomatic flight catering and cabin crew meals are ordered like the rest, with crew meals on request.
Philippine customs apply agricultural rules to what is on board: foreign fresh produce, meat and dairy can be refused at IAO, and general aviation arrivals are treated the same way. Ground handling services at this small business aviation hub will ask what is declared, so locally prepared catering avoids the issue.
Average rating from the cabin crew and pilots we cater for.
“With different crew meal preferences to consider at RPNS, we needed a practical way to serve poached fish with steamed rice to 2 passengers. I would discuss private aviation catering with them again, especially when catering handover needs careful coordination. The Galley Girls talked through the quantities of main courses with us before confirmation, rather than leaving us to guess the portions. The quantities of salads matched our service plan, leaving us comfortable with the order before the final briefing.”
“Food presentation mattered to our 11 guests, but a late menu amendment also had to be considered when organising a selection of petits fours and sandwiches at IAO. With business jet catering, careful attention to packing arrangement matters as much to our crew as the menu itself. I wanted clear identification on the starters; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the main courses at a glance instead of lifting lids just to establish what belonged to each service.”
“It was the packing plan I cared about at Siargao Airport, with 4 servings of a cold lunch with cheese and fruit and two separate meal services to consider. The Galley Girls updated the sandwiches in the written order and sent back a confirmation that clearly showed our amendments. The note about the canapés was easy to spot, and we could brief the rest of the team quickly. I would discuss business aviation catering with them again, especially when cabin service sequence needs careful coordination.”
Cost here follows what you pick and how many sit down. A surf-season group of ten asking for seafood sinigang will cost more than four asking for fruit and cassava cake. Updates to the count are re-quoted. How much does private jet catering cost at Del Carmen? Whatever your menu adds up to, itemised.
Small galley, simple order. For a light jet at RPNS we steer toward chilled plates and one hot tray, which keeps the lead time easy for a seasonal island like this. Larger aircraft open the menu up. Last-minute orders are handled either way.
The Philippines has strict controls on agricultural imports, so late extra guests are best fed from local catering rather than carry-on supplies. We check what you have on board against what is allowed and adjust the order.
You can bring packaged items, but fresh produce from abroad is controlled at Philippine customs. For a small galley at IAO, local catering is usually cleaner: it arrives packed to your oven and drawer size and leaves nothing to declare.
Not as standard. The private jet charter agreement for Del Carmen focuses on the flight; food is ordered and billed apart. A last-minute passenger change simply updates the quantity.
Tail, pax and diets — a flight attendant takes it from there, day or night.
