Catering to your aircraft in Legazpi.
Bicol International is a newer terminal on the Albay plain, and crews often find a quiet ramp. We prepare Bicol coconut and seafood dishes packed for your galley and handed over at the FBO.
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.
Bicol is the part of the Philippines that cooks with coconut milk and chili, and a private jet menu for Legazpi can use that without turning the galley into a kitchen. Bicol Express, pork simmered in coconut milk with siling labuyo, travels well hot and goes into the oven with its sauce apart. Laing, taro leaves cooked down in coconut cream, is a local specialities favourite that holds for a long leg.
Legazpi is also seafood country, so an inflight menu here often starts with the catch of the day from Albay Province: grilled fish, prawns in gata, squid. Pili nuts, grown around Albay, make a private jet food snack that needs no heating and no tray. For private jet menu planning, we separate what is fiery from what is mild, since not every guest on board wants Bicol heat.
Ask for local specialities at DRP and we will tell you honestly what keeps. Coconut-based dishes in the Legazpi style reheat well, grilled seafood is better re-plated cold with a squeeze of calamansi, and sweet pili tarts pack flat. Private jet food for this region is built around that logic, and the Albay spread is easy to scale for a small cabin or a full party.
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.
Bicol International sits on the Albay plain with Mayon Volcano filling the windscreen on a clear approach, a newer field that crews often see for the first time. Private jet catering here leans on what Bicol does best, coconut milk, chilies and fresh seafood, packed for a galley that may have one oven. Inflight catering, aviation catering and business aviation catering for RPLK are cooked and labelled by former flight attendants, and executive jet catering, diplomatic flight catering and cabin crew meals follow the same plan.
Business jet catering at DRP covers corporate jet catering, charter flight catering and VIP flight catering to Legazpi. A private jet chef writes a bespoke menu around Bicol coconut, chili and fresh fish, and luxury inflight catering for a small cabin is packed to fit the galley.
For state visit aircraft catering at RPLK, we agree the menu in advance with the protocol team. Government flight catering and head of state flight catering follow a named team and a traceable process, with VIP aviation catering handled discreetly.
A gluten-free guest in Legazpi meets the local bread and soy-heavy sauces quickly, so our special meals here are cooked on a separate board and packed in a sealed box marked with a seat number. Kosher, halal, vegan, allergen free and kids meals follow the same procedure, written against what Bicol kitchens actually use, coconut milk, fish sauce, shrimp paste and wheat noodles.
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.
At Legazpi, crew meals are an on-request item that appears on the invoice alongside the guest food. Flight crew meals, pilot meals and crew catering are packed in crew meal boxes marked CREW, and cockpit meals can be different meals for pilots when the operator asks for it. Cabin crew meals follow the same label.
FBO catering at Bicol International means catering delivery to the FBO or the general aviation terminal, coordinated with your handling agent. Ground handling catering and handling agent catering are timed to the slot, plane-side.
Bicol International is a modern single-terminal field, and most business jets here are served at stair height from a van. If you are flying something larger, tell us the type and we will plan galley catering and aircraft provisioning around the door height and the galley. Airside catering delivery goes through your handling agent, with the same labelling on every box.
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.
Airport catering at DRP supports general aviation traffic into Albay. Business aviation hub it is not, but FBO services and ground handling services are available and the field is calm.
For business aviation at Legazpi, the rhythm is seasonal, with tourists in the dry months and typhoon weather later. Inflight catering, in-flight catering and aviation catering are planned around that, with business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals handled on request.
Philippine customs apply agricultural controls at Bicol International. Sealed food is easier to clear, and local catering means nothing foreign needs declaring.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at RPLK, our 9 guests wanted grilled salmon with a lemon dressing, organised sensibly around a changing departure schedule. Instead of asking us to improvise, The Galley Girls explained how the snack boxes could be arranged during service. I want an inflight catering company to understand crew briefing, and this order gave us a useful starting point. We could finish the starters as each guest was ready, rather than laying everything out at once.”
“Packing prawn salad and small fruit plates for 8 passengers at DRP needed careful thought, especially given a tight boarding window. When comparing inflight catering companies, I would look closely at storage requirements after this experience. The Galley Girls used a readable packing list for the salads, which helped when two colleagues checked the order together. Keeping the sauces identifiable helped the colleague taking over service understand the order without another long explanation.”
“Before our guests boarded at Bicol International Airport, we needed a mezze selection with flatbreads divided into 3 portions suitable for different crew meal preferences. This experience of in-flight catering services gave us a useful reference for managing catering handover on another departure. The Galley Girls understood why we wanted the sandwiches readily accessible instead of spread across several different boxes. Our colleague could take over the crew provisions without asking where every component had been placed during preparation.”
Think of private jet catering at RPLK as priced per dish, not per flight. A long leg with two services lets you balance one rich coconut dish against lighter fish or fruit, and the quote reflects that choice.
For DRP, planning around customs matters more than any clock. Philippine food-import rules apply to anything not sourced locally, so a menu from the Albay pantry is the fastest to arrange. We handle last-minute orders.
Coming into Albay after a long leg, expect customs to ask about the galley. Packaged and sealed items are easier to clear than open trays, and we pack accordingly.
It is allowed in principle, but customs rules apply to anything fresh. Sealed, commercial items are simpler. If you carry a favourite dish, tell your handling agent in Legazpi before landing.
Not part of the charter: food is its own order with its own invoice. Tell us about the two services on the long leg and we will plan both, plane-side at Bicol International.
Tail, pax and diets — a flight attendant takes it from there, day or night.
