Catering to your aircraft in Surigao City.
At 20 ft above sea level, Surigao is a short coastal strip where business jets arrive for the island run to Siargao. We prepare what the crew needs for that rotation and hand it to your FBO at RPMS.
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.
Surigao del Norte is a province of coast, islands and fish markets, and a private jet menu for Surigao reads like the Philippine Pacific: tuna kinilaw cured in calamansi, grilled prawns, coconut rice and ripe mango. Local specialities travel well when they are chosen for the galley: the cold dishes are plated on boards, the hot ones are finished in the oven, and the sauces ride apart. Private jet platters of seafood and tropical fruit, gourmet inflight meals built around rice and coconut, and private jet snacks like banana chips and dried mango make the inflight menu feel of the place. Private jet food for Surigao City guests is planned around freshness first, since the catch dictates what is possible that day.
The private jet menu for Surigao Airport starts at the fish market and ends in the cabin drawer. Local specialities here include kinilaw, adobo, grilled seafood and coconut-based dishes, and each is adapted so the inflight menu holds up between kitchen and re-plating. Private jet platters carry sliced mango, pomelo and cold prawns; gourmet inflight meals lean on rice, grilled fish and a sauce kept in its own pot; private jet snacks cover banana chips, cashews from the islands and calamansi biscuits. Anyone ordering private jet food in Surigao City can expect Surigao del Norte Province flavours, adapted for a business jet galley.
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.
Surigao Airport sits on a low coastal strip at 20 ft, the gateway to Surigao del Norte and the island run to Siargao, and private jet catering here follows the sea: tuna, prawns, coconut and calamansi. Inflight catering for business aviation at RPMS is cooked by former VIP flight attendants who know which dishes survive a galley with no real oven, and in-flight catering is packed to be re-plated at altitude. Executive jet catering and cabin crew meals are ordered together, and diplomatic flight catering follows its own protocol.
Most business jet catering at Surigao is written for small groups heading to the island resorts, so corporate jet catering here leans on light seafood and fruit that survive a quick galley. VIP flight catering and charter flight catering follow the same logic, while luxury inflight catering at RPMS often adds a private jet chef for a bespoke menu of tuna and coconut.
Government flight catering at Surigao follows a protocol the kitchen does not set: the menu is cleared by the office in charge, ingredients are traceable, and a named team handles it. Head of state flight catering, VIP aviation catering and state visit aircraft catering are discreet by design, and nothing about the order is shared outside it.
Seafood and shellfish sit close to almost every dish in Surigao, and fish sauce and shrimp paste hide in sauces and rice, so allergen free and gluten free meals are built on a separate board and sealed apart from the guest trays. Kosher and halal requests are cleared before cooking, vegan plates swap fish sauce for citrus and coconut, special meals and kids meals are marked by seat number, and nothing is promised on a label alone.
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.
Landing at RPMS on a long duty day, the flight deck needs something that does not need a table. Crew meals, flight crew meals and crew catering are packed in crew meal boxes on request and invoiced with the order, pilot meals and cockpit meals stay separate from guest trays, and different meals for pilots are set aside when the operator asks.
On a field this size, catering delivery to the FBO means the handling agent meets us at the gate and escorts the order airside. FBO catering, ground handling catering and handling agent catering are one chain here, and the general aviation terminal at RPMS is a step from the apron.
Surigao handles light and mid-size business jets, so galley catering usually reaches the door by hand cart, but a larger cabin changes the plan: airside catering delivery by high loader is arranged with your handling agent before the slot. Aircraft provisioning at RPMS follows the galley you fly, with oven and chiller capacity written into the order.
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.
Surigao Airport serves Surigao City and the island-and-ferry world of Surigao del Norte Province. Airport catering here is small-scale and local, general aviation is a minority of movements beside scheduled domestic traffic, and FBO services and ground handling services are arranged around that quiet rhythm.
Surigao is a business aviation hub only in a modest way: a few leisure charters a week in a good season. Inflight catering, in-flight catering, aviation catering and business aviation catering follow that scale, executive jet catering and diplomatic flight catering are ordered per trip, and crew meals and cabin crew meals are added on request. FBO services and ground handling services are booked through your handling agent before the slot.
The Philippines applies customs and agricultural quarantine to food arriving from abroad, and fresh meat, fish and fruit are the items most often checked. Ordering at Surigao sidesteps the question, since local produce never crosses a border, and ground handling services and FBO services only need the order details to release it airside.
Average rating from the cabin crew and pilots we cater for.
“A request for vegetable tartlets and a dessert selection, 7 passengers, and an evening cabin service: that was our brief for the departure at RPMS. When comparing aviation catering companies, I would look closely at packing arrangement after this experience. The Galley Girls labelled the sauces in line with our brief, so the cabin team could identify the relevant portions quickly. The side dishes were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“With a short ground stop to consider at SUG, we needed a practical way to serve a seafood starter and warm vegetable sides to 5 passengers. The Galley Girls understood why we wanted the fruit plates readily accessible instead of spread across several different boxes. Our colleague could take over the snack boxes without asking where every component had been placed during preparation. With flight catering, careful attention to final order confirmation matters as much to our crew as the menu itself.”
“Choosing mini sandwiches and individual desserts for 8 people at Surigao Airport was straightforward; the challenge was making it work with a revised passenger count. The Galley Girls gave us an update on the main courses before the handover, which helped us organise the cabin checks. The cabin team could match the breakfast portions to the request before moving on to the remaining departure tasks. The galley preparation stood out more than any sales pitch about flight catering services.”
Think of the product first: local tuna, coconut rice, tropical fruit. The cost of private jet catering at RPMS rises with premium seafood and falls with simple plates, and we price it menu by menu, never as a flat figure.
Surigao orders are shaped by the tide of the catch and the customs of the day, so lead time stays flexible: send tail and slot, and last-minute orders are handled, 24/7.
Customs at RPMS treat imported fresh produce carefully, so we build the menu from local products, which sidesteps most import questions for your galley. Tell us if you arrive from abroad.
Sealed, packaged food is generally easier than fresh. On an empty repositioning flight into RPMS, we suggest ordering from Surigao, which removes the question altogether.
No, and it helps to know before you land. Charter contracts for Surigao cover aircraft and crew only; catering with local products is booked and billed separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
