Catering to your aircraft in Bacolod City.
At RPVB the apron is small and the handover is simple: one box per seat, one list, one flight attendant who knows what is in 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.
Bacolod City calls itself the city of smiles, and the table matches: sweet, sour and grilled. A private jet menu for Bacolod-Silay draws on Negros Occidental Province, where sugar built the towns and the sweets that went with it. Our inflight menu leans on local specialities such as chicken inasal marinated in lemongrass and annatto, piaya (flat muscovado-filled bread), napoleones pastries and fresh calamansi. Private jet food from Bacolod City has to cope with humidity and heat on the apron, so grilled items travel with sauce apart and sweets travel sealed.
Negros Occidental Province gives a private jet menu its shape: sugarcane sweetness, citrus sharpness, charcoal-grilled meat. For an inflight menu out of RPVB we pack local specialities by how they hold in a galley: inasal grilled and boxed, piaya dry and sealed, native mango cut on request and kept chilled. Private jet food from Bacolod City is planned around tropical heat, so we separate the sauce, the rice and the garnish. Bacolod-Silay International orders can mix these local specialities with your usual international plates.
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.
Negros Occidental is known for its sweets and its grilled meats, and RPVB is where a private jet crew meets both. Our private jet catering for BCD is cooked by former VIP flight attendants and packed to the galley you actually have. Inflight catering, aviation catering and business aviation catering orders follow your tail, and cabin crew meals can be added for the flight deck and cabin. Executive jet catering and diplomatic flight catering are handled the same way, with in-flight catering notes per passenger.
For Bacolod City departures, business jet catering starts with who is on board. Corporate jet catering, VIP flight catering and charter flight catering all get a bespoke menu from a private jet chef, with luxury inflight catering built on Negros produce.
Government flight catering at RPVB follows protocol: a cleared menu, a named team, sealed boxes. Head of state flight catering and VIP aviation catering are written with discretion, and state visit aircraft catering is packed to the aircraft's galley.
Dietary requests at Bacolod-Silay start with local cooking: fish sauce, shrimp paste and soy sit in many Negros dishes, so allergen-free and gluten-free plates are built from separate ingredients rather than adapted. Kosher, halal, vegan, kids meals and other special meals are boxed apart and numbered by seat.
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.
Ask for crew meals when you order and we pack them as crew catering, billed as normal. Flight crew meals, pilot meals and cockpit meals travel in crew meal boxes labelled CREW, and different meals for pilots are available on request. Cabin crew meals can be added to the same box list.
FBO catering at RPVB reaches the aircraft through your handling agent, who opens the right gate on the apron. For a night arrival into the general aviation terminal, catering delivery to the FBO is handed over sealed and numbered, so ground handling catering and handling agent catering follow one route from the kitchen door to the galley.
Larger cabins at RPVB need galley catering planned around the aircraft's door and sill height. Airside catering delivery is arranged with your handling agent, and the aircraft provisioning list shows what goes in the oven, the drawer and the cold bay, so a high loader is only called when the aircraft requires it.
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.
RPVB is the main gate to Negros Occidental, a sugar and food province. The airport handles business jets alongside scheduled traffic, with general aviation and FBO services on the field.
Airport catering at BCD supports business aviation hub traffic from the Visayas. Inflight catering and in-flight catering orders pair with general aviation, FBO services and ground handling services. Aviation catering and business aviation catering follow the tail. Executive jet catering is briefed by tail, diplomatic flight catering by protocol office, and cabin crew meals simply join the order.
Philippine customs limit certain animal products and fresh produce on arrival, so food brought in may be held. Ordering the return leg here keeps the galley compliant.
Average rating from the cabin crew and pilots we cater for.
“Having 7 guests request prawn salad and small fruit plates at Bacolod-Silay International Airport meant planning the portions carefully while accounting for limited fridge space. With airport catering, careful attention to crew briefing matters as much to our crew as the menu itself. The Galley Girls understood why we wanted the canapés 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.”
“A request for smoked salmon bagels and sliced fruit, 5 passengers, and several individual meal preferences: that was our brief for the departure at RPVB. Our handling contact received the order details from The Galley Girls, including how the snack boxes had been grouped. The sauces went straight to the right colleague instead of circulating between several people during the turnaround. My main takeaway from this inflight catering order was the practical approach to packing arrangement.”
“The 5 passenger portions of prawn salad and small fruit plates were the easy part; managing limited fridge space at BCD took more planning. The Galley Girls prepared the desserts for assembly in the galley, with the accompanying elements easy to locate. Keeping the fruit plates aside until service helped preserve the presentation while we dealt with the boarding tasks. For our team, the strongest part of their in-flight catering was how they handled crew briefing.”
A return leg ordered from here shapes the figure more than the outbound one. Native mango in season and fresh fish cost more than rice and chicken boxes, and a quote is built per menu rather than per tray. Add the way back to the same request and the plan stays in one place.
If someone aboard needs a kosher, halal, allergen-free or child's meal, put that on the first message and we plan the kitchen around it. Seasonal Negros items can limit choices, and we say so up front. Last-minute orders are handled at Bacolod-Silay.
Philippine customs may hold fresh meat and fruit carried in, so the return leg is better ordered here, sealed and labelled. That keeps the galley clean for the next sector out of RPVB.
You can carry it, subject to customs inspection on arrival. For a child's meal or an allergen restriction, an order placed from Bacolod City avoids the question: the box is sealed and numbered by seat, ready for the way back.
No. Catering is not part of the charter: you order it separately and it is invoiced on its own, like any order. Add the return leg to the same request and we hand it over at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
