Private Jet Catering RPVU — Tugdan Airport
Chilled seafood boards and plated mains stay service-ready across extended sectors from TBH. Private jet catering for Tablas Island includes crew meals, second-service holds, and cold-chain delivery timed to your departure.
Where a morning departure leaves no margin for amendment, your order is locked and packed the evening before. Rafael Patel, the chef covering Tugdan Airport, works the opposite way: he holds production open until the last practical window, typically four to six hours before your slot, so that a passenger count change or a dietary restriction flagged late can still be absorbed. He cooks to the galley specification you provide, answers directly when the brief needs clarifying, and ensures that what leaves the kitchen matches what your crew expects to serve.
Rafael Patel brings refined culinary expertise to the world of private aviation, crafting exceptional dining experiences at altitude. With a distinctive approach blending classical French techniques and contemporary global influences, he transforms each flight into an unforgettable gastronomic journey.
Stainless inserts cool faster than ceramic, and that shapes how a long-haul order is timed. For sectors over six hours, the kitchen sequences dishes that hold under cruise conditions: cold plates that travel without reheating, mains that regenerate in a convection oven at altitude, and crew meals packed on the same delivery run. Lead time is typically thirty-six hours; same-day requests are taken where the departure slot and production schedule align. You order private jet catering through a single message; the private jet catering quote returns within two hours, itemised and allergen-labelled.
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Jet catering Tablas Island production facility
A galley cart sealed eight hours before pushback still opens cold at cruise altitude—that timeline shapes every decision in the kitchen preparing your private jet catering for TBH. Proteins are seared to order, then chilled rapidly in dedicated cold rooms before plating. Sauces travel in separate sealed containers when the sector runs long; reheating instructions are printed on every crew label. For business aviation catering requiring a second service, the facility builds two complete menus on the same order, each sealed independently and labelled by service number. Garde-manger and pâtisserie posts work to your departure slot, not to a general schedule.
Private jet catering menu at Tugdan Airport
You order what fits the flight profile: breakfast trays for an early departure, cold lunch service that holds through a four-hour sector, hot mains portioned for galley reheating, and crew meals delivered on the same run. Every item is labelled for the fourteen major allergens; every portion is sized to the seat count and the service sequence you brief. The menu adapts to the aircraft galley—what reheats in a convection oven, what serves cold from the chiller, what travels without compromise.
Served cold, holds five hours under refrigeration, contains fish, sesame, and sulphites.
Reheats in a convection oven at 160°C for twelve minutes, holds texture over long sectors.
Serves at cabin temperature, contains gluten, egg, dairy, and tree nuts.
Three of the dishes the Tugdan 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 Tugdan Airport
Airside delivery for VIP flight catering at Tugdan Airport
Your aircraft door dictates the handover schedule. Badged drivers in temperature-controlled vehicles deliver VIP flight catering and charter flight catering airside, either to your FBO or ramp-side at the aircraft steps, within the window you nominate. For large cabins, high loader access is confirmed at the time of order where available. Cold chain is maintained from kitchen to galley; your crew receives the order with time to stow and brief before pushback. Same-day amendments are absorbed typically within four hours of the revised slot, on your schedule, not ours.
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Inflight catering Tablas Island: island sourcing
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.
“Placing the order was quick and straightforward in through Tugdan Airport (RPVU). The catering was prepared to a high standard. We would trust the service again.”
“The order was confirmed quickly for our flight in through Tugdan Airport (TBH). Ordering was simple and the catering was excellent in quality. Communication remained clear throughout.”
Private jet catering at Tugdan Airport — questions
Tugdan Airport has no fixed-base operator building; handling is coordinated through the airport authority or your charter operator's ground agent. We deliver inflight catering at RPVU directly to your aircraft on the apron, passing provisions to your cabin crew or placing them in the galley under supervision. Confirm your handling-agent contact when you place the order, so we can coordinate airside access and timing.
Lead time depends on road and ferry schedules between Kalibo and Tablas Island, plus your slot confirmation at Tugdan. We typically require notification the afternoon before a morning departure, or morning notification for a late-afternoon flight, to allow production, refrigerated transfer, and airside handover. Same-day requests are assessed case by case; contact us with your ETD and passenger count.
Yes. Provide written details—gluten-free, dairy-free, shellfish allergy, vegan, kosher-style, low-sodium—when you order. Each restricted meal is prepared on dedicated surfaces, labelled with the passenger name and allergen exclusions, and sealed separately from the main galley load. We include ingredient cards for your crew to present if questions arise during service.
High-loader access at Tugdan depends on equipment availability through your handling agent; the airport has limited ground-support infrastructure. When you can confirm lift capability for aviation catering at RPVU, we pack provisions in stackable aluminium carriers and coordinate timing with the loader operator. If no lift is available, we hand catering up the airstairs in smaller batches to your cabin crew.
Email your departure date, ETD, passenger count, and any dietary restrictions, along with your handling-agent contact at Tugdan. We'll confirm menu options, coordinate road-ferry transfer from Kalibo, and arrange airside delivery to your aircraft. Because slots at TBH are subject to daylight and weather, notify us as soon as your flight is confirmed, and update us if your departure time shifts.
Ready for your next departure from Tugdan Airport?
Send your flight brief now — the Tablas Island kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →