Catering to your aircraft in Dumaguete City.
Sibulan Airport serves Dumaguete City with a short, busy apron and small to midsize aircraft. You tell us the tail and the headcount; we pack, label by seat and hand over at 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.
The Negros Oriental Province table is coastal and generous. For a private jet menu out of RPVD, we start from grilled tuna and squid, kinilaw cured in vinegar and calamansi, chicken inasal, and rice cooked in coconut. Local specialities are chosen for how they survive a cabin, not for how they look on a menu card.
On the inflight menu, the dishes that need a flame, such as inasal, are marked Oven and packed with their sauce apart; kinilaw and mango salads travel Chilled. Private jet food from Dumaguete City also includes sans rival and silvanas, the frozen cashew cookies of the Visayas, which re-plate cold in seconds.
Private jet platters for Sibulan can combine tropical fruit, grilled vegetables and cold cuts, with gourmet inflight meals for the main service and private jet snacks, such as banana chips and dried mango, for the second leg. The Negros Oriental Province pantry keeps the menu honest and local.
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.
The island of Negros gives RPVD a different rhythm from the big hubs: leisure charters, dive groups heading for Apo Island and Dauin, and the occasional corporate rotation. Private jet catering at Sibulan starts from the aircraft type and the leg, then from what Negros Oriental grows and fishes. We pack in-flight catering for a galley that may have a single oven, and business aviation catering stays plain and legible for the cabin crew. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same rule: handover at the FBO, phone or email 24/7.
Corporate rotations out of RPVD usually carry executives who want something local and clean. Our private jet chef builds a bespoke menu with Negros Oriental produce; business jet catering, VIP flight catering and charter flight catering are packed for the galley, and corporate jet catering and luxury inflight catering stay legible for the crew.
For an official party landing at Dumaguete City, the menu is cleared by protocol first. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are handled with a small named team and sealed handover.
Dumaguete City cooking uses shrimp paste, peanuts and fish sauce often, so special meals need care. Kosher and halal are packed sealed, vegan and gluten free dishes are prepared apart, allergen free orders are checked line by line, and kids meals stay plain.
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.
On a turnaround at RPVD, crew eat last. We pack crew meals, flight crew meals and pilot meals apart from the guest trays, with crew catering and cockpit meals designed for a short sit-down. Crew meal boxes are CREW-labelled; different meals for pilots are on request and billed like any other item.
FBO catering at Sibulan is handed over at the general aviation terminal or by your handling agent. Catering delivery to the FBO is coordinated for your slot; ground handling catering and handling agent catering mean the right person opens the right door.
Most aircraft at Sibulan are small enough that galley catering is carried by hand, but where a larger type calls for a high loader, airside catering delivery is arranged with the handling agent, as part of aircraft provisioning.
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.
Sibulan Airport is the gateway for Dumaguete City and Negros Oriental, a small field used for general aviation, regional flights and charters. FBO services and ground handling services here are compact, which suits a business aviation hub of this scale, and airport catering follows whichever aircraft lands.
Dive travel and island hopping shape the traffic at DGT, with corporate groups arriving between the two. As a modest business aviation hub, the field gets inflight catering, in-flight catering and aviation catering arranged flight by flight. Business aviation catering and executive jet catering cover corporate rotations, diplomatic flight catering covers official visits, and cabin crew meals and crew meals are packed for those who fly them. FBO services and ground handling services decide where each box is opened.
Philippine customs inspect animal and plant products, so a local menu is the simplest route into Sibulan. We tell you which items need clearance and which do not, and the FBO services and ground handling services on the field manage the paperwork with your handling agent. Keeping to a business aviation hub routine of local produce means little is held at the apron.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to grilled salmon with a lemon dressing at RPVD; 2 portions were needed, with a family lunch request factored into preparation. I appreciated the emphasis on final order confirmation throughout the FBO catering arrangements. After a final adjustment to the crew provisions, The Galley Girls gave us one revised order summary to work from. The sandwiches remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Between cabin checks at DGT, I coordinated a seafood starter and warm vegetable sides for 5 guests and explained our concerns about several individual meal preferences. We described our serving sequence to The Galley Girls and asked for the salads to be packed accordingly. That left time to check the starters properly before the passengers were ready for the next part of the service. The written menu details stood out more than any sales pitch about airport catering.”
“For 11 passengers departing from Sibulan Airport, the agreed menu was a light pasta dish with grilled vegetables; our main consideration was a small galley worktop. I asked The Galley Girls for the sandwiches in individual containers, with garnishes supplied separately for plating on board. We could finish the desserts as each guest was ready, rather than laying everything out at once. I would discuss inflight catering with them again, especially when cabin service sequence needs careful coordination.”
Two services on one long departure from Dumaguete City change the shape of the invoice: the second service is its own set of plates and the galley has to hold both. A chicken inasal main with sans rival to follow prices differently from fruit platters and banana chips, and we quote it line by line.
At Dumaguete City, an order is easy when it stays local and slightly more involved when a client wants imported cheeses or cured meats that meet food-import rules. Last-minute orders are handled, and customs-sensitive items are flagged to your handling agent.
Inbound private jet catering is not the problem at DGT; leftovers are. Philippine inspection of animal and plant products applies to food from abroad, so on a long leg with two services we advise sizing the second service tightly and keeping the cabin crew meals separate and labelled.
Customs rules in the Philippines decide this more than the airport does. Packaged snacks generally pass; fresh and cured animal products often do not. For a charter on to DGT, ordering a local menu is the safer plan.
Catering sits outside the charter price on flights to Dumaguete City. Whether one service or two, the menu is a separate order, confirmed with you and handed over at the FBO or by your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
