Private Jet Catering at Francisco Bangoy International Airport (RPMD / DVO), Davao
For long sectors out of DVO, private jet catering in Davao is built around dishes that hold: plating timed to your cruise, crew meals on the same order, and cold-chain protocols that protect quality over distance and time.
Two days before a weekend departure, Bima Santoso will already have confirmed your passenger count, logged the allergen brief, and timed production against your slot. He answers directly, adjusts a menu on the morning of departure if you ask, and ensures that what leaves the kitchen matches what was written in the quote. Lead time is typically honoured on your schedule; a last-minute request is assessed against what has already been prepped, and absorbed where the production window allows.
Santoso plans each menu as a sequence timed to cruising altitude and cabin rhythm. Service begins with temperature-stable elements that hold structure under pressure variation, then moves through courses calibrated to reheating capacity and minimal galley intervention. Plating accounts for turbulence and tray dimension. Adjustments happen between inquiry and departure, with alternatives staged for last-minute passenger count changes or dietary restriction updates that arrive after provisioning closes.
When the sector runs eight hours or longer, dishes are chosen for how they hold, second-service planning is built into the brief, and crew meals travel on the same order. Lead time is typically confirmed within the order window you set; a same-day request is assessed against the production schedule and the slot list. Delivery runs are timed against fuelling and pre-flight checks. You order private jet catering through one message, receive a private jet catering quote that covers the full manifest, and brief the galley crew on oven capacity and refrigeration limits per aircraft type.
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Jet catering Davao
For sectors measured in hours rather than minutes, private jet catering at DVO is prepared in a dedicated facility where thermal stability and second-service planning drive every decision. The kitchen works to cold-chain protocol throughout: plating timed against your departure slot, sealing immediately after assembly, and documented allergen controls on every label. Dishes are built to hold—proteins finished to temperature that survives extended cruise, sauces emulsified for stability, and pastry selected for structure rather than fragility. Long-haul orders often include a phased service plan: a main tray for early cruise and a second set sealed separately for mid-flight service, all coordinated with your crew's brief. Business aviation catering here accounts for crew meals on the same production run, maintaining the same traceability. Cold rooms are maintained for volume across multiple departures, and garde-manger and pâtisserie posts handle components that require same-day assembly. Your flight attendant receives everything labelled, time-stamped, and ready for the galley you've specified.
Private jet catering menu at Francisco Bangoy International Airport
Your private jet catering menu for jet catering at DVO includes breakfast trays, cold appetisers that travel well on long sectors, hot entrées designed for galley reheating, and crew meals on the same docket. We provide portioned packaging, allergen labelling, and cabin-optimised plating so your private jet food arrives ready for service at altitude.
Served cold, holds six hours, plated before departure, contains mustard and celery.
Reheats in a convection oven at cruise altitude, served hot, contains no declared allergens.
Chilled throughout, stable for eight hours, contains dairy and tree nuts.
Three of the dishes the Francisco Bangoy International Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.
See the full menu →Every item is packed with reheating and plating notes for your cabin.
Ramp delivery and handling at Francisco Bangoy International Airport
Airside delivery for VIP flight catering at DVO
Packed in temperature-controlled carriers, your order reaches the ramp on the schedule you set. Badged drivers deliver airside to your FBO or directly to the aircraft door, hand over to the handling agent you nominate, and confirm receipt. VIP flight catering and charter flight catering are prepared in the same kitchen and delivered on the same run. For large cabins, high loader access is confirmed at the time of order. Cold-chain integrity is maintained from kitchen to galley, and any last-minute change is absorbed on your timeline.
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FBOs and handling agents at Francisco Bangoy International Airport
We deliver to the FBO or handling agent you nominate. Tell us which one when you order — we coordinate the handover directly with them.
- Universal Aviation
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
Inflight catering Davao
Beyond catering
The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.
Cabin arrangements delivered with the catering, conditioned to last the flight.
Sourced to your list, chilled or cellared, ready to serve.
Cabin linen and crew pieces collected, laundered, returned pressed.
China, glassware and galley equipment washed and repacked between legs.
Your equipment and stock held at the kitchen until the next leg.
Pantry staples and fine grocery restocked for the days ahead.
One brief, one delivery — a reply typically within 30 minutes.
“Ordering was very simple in through RPMD. The catering was prepared to a high standard. Communication remained clear throughout.”
“The full process was handled without delay for our flight in through Francisco Bangoy International Airport (RPMD). Ordering was simple and the catering was excellent in quality. We would trust the service again.”
Private jet catering at Francisco Bangoy International Airport — questions
We deliver inflight catering at RPMD to any FBO or handling agent with confirmed airside access, and we can also proceed directly to your aircraft if ramp clearance is arranged in advance. Coordination details are confirmed when you place your order, and we work with your ground team to match delivery timing to your departure slot. See the FBOs and handling agents at Francisco Bangoy International Airport →
Lead time depends on menu complexity, production load, and the departure window at Francisco Bangoy International Airport. Simple cold menus can often be turned around within a few hours if kitchen capacity allows, while multi-course hot service requires longer staging. We confirm feasibility as soon as you reach out, and we'll tell you honestly if the timeline is too tight.
Yes. We prepare gluten free, dairy free, nut free, vegan, kosher-style, and low-FODMAP menus, and every item is labelled with its allergen profile. If your passenger has a severe allergy, let us know at the time of order so we can isolate preparation surfaces and packaging. Accuracy matters at altitude, so we document every restriction in writing before production starts.
High-loader service is available where the equipment can be confirmed with ground operations at the time of your order. Not every stand at Francisco Bangoy International Airport has platform access, so we verify availability with your handling agent and arrange aviation catering at RPMD delivery accordingly. If a loader isn't available, we hand-load through the cabin door with your crew's assistance.
Contact us with your departure time, passenger count, dietary requirements, and any galley constraints for your aircraft type. We'll propose a menu, confirm pricing and lead time, and coordinate delivery directly with your handling agent at DVO. You'll receive a final packing list and allergen summary before your catering leaves our kitchen.
Ready for your next departure from Francisco Bangoy International Airport?
Send your flight brief now — the Davao kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →