Catering to your aircraft in Tablas Island.
A ten-foot-elevation airstrip, a quiet apron and a table built on Romblon seafood. Tugdan asks for simple, well-labelled catering, and that is how we write it for the crew who will serve it.
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.
Tablas Island is the largest island of Romblon Province, and its table is built on the sea. For a private jet menu out of Tugdan we lean on grilled and kinilaw-style fish, prawns, squid and the sweet mangoes the Philippines is known for. An inflight menu here is written around what survives a warm cabin, so ceviche-style kinilaw travels with its acid separate and rice dishes are packed to be re-plated. Private jet food from Romblon Province also means calamansi, coconut milk and young coconut, which suit a short cabin turn. The local specialities we draw on for private jet platters include sliced tropical fruit, grilled seafood and garlic rice. Gourmet inflight meals follow the same logic, and private jet snacks lean on dried mango, cashews and banana chips. We keep every dish tied to the island so the tray reads as Tablas rather than generic.
Romblon Province gives the cabin a plain and generous table. For a private jet menu at Tugdan, think grilled catch, coconut-braised vegetables and mango in season, all packed to leave the galley one step from ready. Our inflight menu for Tablas Island separates sauce from protein and keeps citrus and calamansi in their own pots. Private jet food here is not fussy: rice, fish and fruit, plated carefully. Local specialities such as kinilaw and coconut desserts are cold dishes by nature, so they suit a drawer more than an oven. Private jet platters carry sliced fruit and cured items, gourmet inflight meals stay seafood-led, and private jet snacks cover roasted nuts and dried fruit.
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.
Romblon Province is known for marble and for water the colour of glass, and Tugdan (RPVU, TBH) is the strip that serves Tablas Island. Private jet catering for this field is shaped by the tropics: fruit, seafood and rice that hold up in a warm cabin. We write inflight catering and in-flight catering menus for the long Philippine sectors that follow a stop here. Aviation catering and business aviation catering orders are handed to the FBO or your handling agent. For executive jet catering and diplomatic flight catering we plan around the galley you actually have, and cabin crew meals are added on request.
Who flies into Tablas Island? Mostly small groups bound for the beaches and marble coast of Romblon. Business jet catering for them is light and fresh. Corporate jet catering and charter flight catering follow the same plan, VIP flight catering adds protocol, and luxury inflight catering with a private jet chef means a bespoke menu built on local fish.
Few state aircraft ever call at the Tablas Island strip, so government flight catering for Tugdan gets planned one flight at a time. For a head of state flight catering order or any VIP aviation catering brief, the protocol office signs off the menu first and the kitchen starts only after that. State visit aircraft catering follows the same route, with a named team, full traceability and no names on the labels.
In Philippine kitchens, soy, shellfish and peanuts turn up in unexpected places, so we check each dish. Kosher, halal and vegan trays are sealed and marked by seat, gluten free and allergen free special meals are packed apart, and kids meals stay mild.
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 Tablas Island the crew often waits at the aircraft, so crew meals are boxed to travel to the apron. Ask for flight crew meals or crew catering when you give us the tail, and they appear as their own line on the same invoice. Pilot meals and cockpit meals come as sealed crew meal boxes, and different meals for pilots are packed in their own bag. Cabin crew meals come in a bag marked for the purser and the second flight attendant, so nobody opens the wrong one on the jumpseat.
FBO catering at Tugdan means handover at the aircraft through the FBO or your handling agent. Catering delivery to the FBO is coordinated with the general aviation terminal, and ground handling catering follows the apron rules. Handling agent catering is simply the same order, passed to the person who opens the gate.
A larger aircraft changes the plan: door height decides whether a high loader is called. For smaller types, galley catering is carried in by hand, airside catering delivery runs through the handling agent, and aircraft provisioning matches the galley on board.
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.
Tugdan Airport (RPVU / TBH) is the airstrip of Tablas Island, in Romblon Province. It sits at ten feet above sea level and serves a small, seasonal flow of general aviation and island charters.
Airport catering at Tugdan is part of a general aviation field with basic FBO services and ground handling services run through your handling agent. As a small business aviation hub it sees few movements, so inflight catering and in-flight catering are planned per flight. Aviation catering and business aviation catering orders are packed to the aircraft type, executive jet catering follows the same logic, and diplomatic flight catering or cabin crew meals are added when the brief calls for them.
Philippine customs control imported meat, dairy and fresh produce, so menus for Tugdan are built from in-country ingredients. That keeps declarations short and lets the crew avoid holds on arrival.
Average rating from the cabin crew and pilots we cater for.
“An order of avocado toast components and breakfast fruit for 10 people at Tugdan Airport had to be organised around a family lunch request. I wanted clear identification on the canapés; The Galley Girls made the packing arrangement easy to compare with the order. I would discuss vip inflight catering with them again, especially when written menu details needs careful coordination. The breakfast portions were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Between cabin checks at RPVU, I coordinated mini sandwiches and individual desserts for 2 guests and explained our concerns about two separate meal services. With private jet catering, careful attention to packing arrangement matters as much to our crew as the menu itself. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. We could account for the side dishes before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Small packing details became important at TBH: our 5 passengers wanted a breakfast basket with individual preserves, and we had a tight boarding window. For private jet catering services, that attention to packing arrangement made the order noticeably easier to manage. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the breakfast portions to brief the crew without making assumptions about what had been ordered.”
Start from what the passengers will eat twice. A first service of grilled fish and rice, then a second of fruit and nuts, prices differently from two hot services. Private jet catering out of Tablas Island is quoted per menu, not per tray, and the figure comes back with the menu attached.
The country's customs stance on imported food is the main variable, and local sourcing sidesteps most of it. Tablas Island menus therefore need little advance paperwork, and a short-notice request is still handled. Give us the tail and the slot and we confirm.
Customs treats a sealed second service differently from an opened one. At Tugdan we pack the later tray intact, with contents listed, so the crew can show it as it is. Fresh mango and cut fruit are packed apart from cooked rice dishes.
Customs on arrival will ask what food is on board, and some categories are controlled. If you land at Tugdan with your own, expect to declare it. Many crews simply let us supply in-country menus instead.
Catering sits as its own line, whatever the charter terms say. If the flight has two services on board, we plan the second pack to hold longer in the drawer and invoice both together.
Tail, pax and diets — a flight attendant takes it from there, day or night.
