Catering to your aircraft in Panglao.
TAG is a resort-island field where the weather window and the slot shape every order. We prepare Bohol produce and fresh fish for your galley and meet your handling agent at the aircraft, written for the crew who actually 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.
Bohol Province gives a private jet menu more to work with than most island airfields. Calamansi replaces lemon in dressings and cold drinks, ube turns up as a purple jam or a soft cake, and fresh tuna and lapu-lapu come in daily from the Panglao fishing boats. On the inflight menu these travel as private jet food that survives a tray: kinilaw kept chilled with the acid apart, grilled fish finished in the galley oven, mango and pomelo cut for the seat. Local specialities like calamay, the sticky coconut sweet from Bohol, work as private jet snacks that need no cooking at all. Our private jet platters are built from this: gourmet inflight meals for Panglao that read as Bohol, not as a hotel buffet.
Panglao is the Bohol most guests fly in for, and the produce shows it. A private jet menu for TAG can pair chilled kinilaw with calamansi, grilled lapu-lapu with the sauce apart, and a plate of sweet Bohol mango and pomelo. These local specialities are packed as private jet food that tolerates a drawer and a small oven. Our inflight menu for Bohol Province adds calamay and ube pastries as private jet snacks, and platters cut per passenger. Gourmet inflight meals here lean on the island, with the heat and humidity of the Visayas in mind.
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.
Bohol-Panglao International sits on a flat coral island at 42 ft, and the cabins that land here are mostly leisure sectors in and out of the Visayas. Private jet catering for RPSP follows the island: mango, calamansi, coconut and the day's catch, packed for the galley you actually have. For inflight catering and aviation catering that works with the apron, the FBO and a tight crew rotation, we cook and hand over at the aircraft. Business aviation catering, executive jet catering and diplomatic flight catering all run the same way, and cabin crew meals can be added to any order.
A typical brief at Bohol-Panglao is a leisure or corporate sector, four to eight passengers, a light or midsize jet. Business jet catering and corporate jet catering here start with the galley: one oven or none, a drawer, a short turnaround. A private jet chef builds a bespoke menu around that, and VIP flight catering for charter flight catering or luxury inflight catering is plated, labelled by seat and ready to re-plate.
Government flight catering at Panglao is usually a delegation moving through Bohol on a short visit. Head of state flight catering and VIP aviation catering are cleared by protocol before anything is cooked, traced to a named team and packed discreetly. State visit aircraft catering is handed over at the aircraft to whoever your handling agent names.
Special meals at Panglao start with the kitchen: fish sauce, shrimp paste and soy sit in many Visayan dishes, so allergen free orders are built from scratch, not edited from a standard plate. Kosher and halal meals are sealed and sourced separately, vegan and gluten free plates swap fish sauce and soy for calamansi, coconut and herbs, and kids meals keep rice and grilled chicken plain. Each special meal is packed apart from guest trays and marked 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.
On a Visayas rotation, a tray is easy to miss, so we pack crew catering separately and mark it. Crew meals are on request and billed with the order; flight crew meals come as crew meal boxes, and pilot meals can be different meals for pilots, as cockpit meals that eat easily. Cabin crew meals are added the same way when the rotation is long.
At RPSP, FBO catering is handed over at the general aviation terminal or straight at the aircraft, depending on where your handling agent parks you. Catering delivery to the FBO is coordinated through ground handling catering, with your handling agent catering contact confirming access to the apron and the slot.
Most traffic at RPSP is light and midsize business jets, and for these the galley catering goes in by hand through the cabin door. When a larger aircraft calls, airside catering delivery is arranged with your handling agent, along with a high loader if the type needs one. Aircraft provisioning here follows the galley of the aircraft: ovens, drawer space and the sectors still to fly decide what is packed hot, cold or sealed.
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.
RPSP is a purpose-built airport on Panglao island, built to take tourist traffic away from the old Tagbilaran airfield. General aviation shares the field with scheduled flights, so airport catering for private jets works around a busy morning and a quiet afternoon. Your handling agent arranges the terminal side, and FBO services here are kept compact: ground handling services, apron access and the handover of a galley order all pass through the same few people.
Panglao is a business aviation hub of the leisure kind: honeymoon and diving charters, resort groups and the occasional official visit. Inflight catering and in-flight catering for these jets follow the season, and aviation catering is heaviest in the dry months. Business aviation catering and executive jet catering run alongside diplomatic flight catering for visiting officials, with cabin crew meals and crew meals riding on the same order. Ground handling services and FBO services on the field stay small, so a clear slot and a named contact matter more here than anywhere with a large terminal.
The Philippines controls imported meat, fruit and plant products through customs and quarantine, and international arrivals at Panglao can be inspected. Declare leftover galley food on arrival. Food prepared locally and handed to the FBO for the next leg is already within local rules, and your ground handling services contact can confirm what the inspector expects before the aircraft is opened.
Average rating from the cabin crew and pilots we cater for.
“Our priority at RPSP was beef fillet with roasted potatoes for 7 passengers, with a short ground stop shaping the service plan. I wanted clear identification on the sauces; The Galley Girls made the packing arrangement easy to compare with the order. I appreciated the emphasis on written menu details throughout the business aviation catering arrangements. I found the snack boxes without searching through every box, a small detail that mattered during the final cabin checks.”
“An order of mini sandwiches and individual desserts for 12 people at TAG had to be organised around a changing departure schedule. For our team, the strongest part of their jet catering was how they handled meal organisation. The confirmation from The Galley Girls showed the canapés clearly enough for us to check the planned service quantities. There was enough information about the sandwiches to brief the crew without making assumptions about what had been ordered.”
“Clear quantities were essential at Bohol-Panglao International Airport: we had 7 passengers expecting beef fillet with roasted potatoes and were working around an evening cabin service. I appreciated the emphasis on cabin service sequence throughout the VIP flight catering arrangements. After a final adjustment to the starters, The Galley Girls gave us one revised order summary to work from. We checked the sandwiches against the same summary, keeping the cabin team and the handling contact aligned.”
The honest answer depends on what is on the plate. A chilled kinilaw starter and mango plate sits at one end; a full grilled seafood service for a full cabin sits at the other. Season matters here: when the sea is calm and Panglao is busy, seafood is the line that rises.
Nothing here is rigid: slot, customs window and menu all sit on the same page. For official flights we add a protocol check before cooking. Last-minute orders are handled, and we confirm the handover point with your handling agent.
Philippine quarantine looks at fresh fruit, meat and plant material. For an incoming charter, expect declaration of remaining galley stock. Orders packed here for departure are already local, so the next customs desk matters more than ours.
Bringing food is allowed, subject to customs and quarantine, but for official flights the protocol office usually wants provenance. Our packing is sealed and labelled per seat, which answers that question without extra paperwork.
A charter into TAG does not carry catering with it. When the island is busy, plan the order alongside the flight plan so the menu, seat count and handover point are fixed together.
Tail, pax and diets — a flight attendant takes it from there, day or night.
