Catering to your aircraft in Cauayan City.
Isabela Province grows rice and corn, and RPUY sees light jets and turboprops between the harvest and the typhoon season. Our work for the crew is the plane-side handover, packed to your galley.
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.
Isabela Province is farm country, and the private jet menu from Cauayan City leans on what the valley grows: rice, corn, tropical fruit and river fish. Our inflight menu for RPUY turns that into private jet food that travels well in a galley, with local specialities packed cold, hot or sauce apart. Private jet platters carry the fruit and the cured meats, gourmet inflight meals carry the grilled dishes, and private jet snacks cover the sectors in between. Pancit Cabagan, the noodle dish of Isabela, is a local speciality that suits a long leg, packed so it re-plates without drying out.
In Cauayan, Isabela Province, the private jet menu starts with rice. Garlic rice and grilled tilapia from the Cagayan River are the private jet food we plan first for a leg out of RPUY. The inflight menu then adds tropical fruit, longganisa from the province and a clear broth for the second service. Local specialities travel as private jet platters when served cold, as gourmet inflight meals when finished in the oven, and as private jet snacks when the crew needs something quick between sectors. Cauayan City has a modest market, so we plan the order around the tail and the slot.
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.
Cauayan Airport sits on flat farmland in Isabela Province, and most private jets that land at RPUY come for a short stop in the Cagayan Valley. Private jet catering here is built around that stop: a galley loaded once, handed over at the FBO, ready for the next sector. The same plan covers inflight catering, in-flight catering and aviation catering for the aircraft, and business aviation catering and executive jet catering for the trip. For a diplomatic flight catering brief the protocol office is looped in first, and cabin crew meals ride on the same order.
Corporate jet catering at RPUY rarely means a large cabin, so the private jet chef plans one clean service and a cold backup. Business jet catering, VIP flight catering and charter flight catering all share the same bespoke menu process, with luxury inflight catering reserved for longer sectors.
Government flight catering at Cauayan is rare but real: officials visiting Isabela Province, regional delegations, flights tied to disaster response. Head of state flight catering and state visit aircraft catering go through protocol first, and VIP aviation catering is traceable, discreet and packed by seat.
Special meals at Cauayan are planned around a local kitchen where fish sauce, shrimp paste and soy sit in most dishes, so allergen free work starts with the sauces. Kosher and halal requests are confirmed against what can be sourced in Isabela Province. Vegan, gluten free and kids meals are packed separately 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.
At RPUY the crew eats last. We offer crew meals, flight crew meals and pilot meals on request, billed as their own line. Cockpit meals are packed to eat at the desk, crew catering fits a rotation, crew meal boxes stay sealed, and different meals for pilots are packed apart.
FBO catering at Cauayan means catering delivery to the FBO, handed to the handling agent at the general aviation terminal and walked to the aircraft. Ground handling catering needs the slot and the tail, and handling agent catering stays simple on a field with little traffic.
The type decides the loading at Cauayan Airport. A light jet loads by the cabin door and hand cart, while a larger cabin may need a high loader and galley catering brought airside by the handling agent. Airside catering delivery at RPUY is agreed with the FBO before the slot, and aircraft provisioning follows the galley layout of your tail.
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.
RPUY serves Cauayan City and the Cagayan Valley, and general aviation here means light jets, turboprops and the occasional visiting delegation. It is a modest business aviation hub, so FBO services and ground handling services are arranged flight by flight, and airport catering follows the tail and the slot.
General aviation at Cauayan shares the apron with farm and regional traffic. Inflight catering for a private jet, in-flight catering for a turboprop and executive jet catering for a visiting delegation each start from the aircraft type and the leg. Aviation catering, business aviation catering and diplomatic flight catering are planned the same way, and cabin crew meals and crew meals are added to the same order when the crew asks for them.
Food import into the Philippines is controlled, and general aviation arrivals at Cauayan can be asked by customs to declare what is on board. Produce bought in Isabela Province sidesteps most of that; leftover foreign food from the previous sector is what the officer looks at.
Average rating from the cabin crew and pilots we cater for.
“Choosing a breakfast basket with individual preserves for 6 people at CYZ was straightforward; the challenge was making it work with a small galley worktop. When comparing private jet catering companies, I would look closely at crew briefing after this experience. The Galley Girls confirmed the handover contact and identified the side dishes, making the catering delivery easier for our team to track. The desserts went straight to the right colleague instead of circulating between several people during the turnaround.”
“I wanted grilled salmon with a lemon dressing for 12 guests at Cauayan Airport, packed sensibly for a cabin team dealing with a small galley worktop. My search for "private jet catering near me" led to a practical conversation about storage requirements. I wanted clear identification on the snack boxes; The Galley Girls made the packing arrangement easy to compare with the order. The starters were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Service planning came first at RPUY, with 5 passengers choosing a cold lunch with cheese and fruit and a family lunch request influencing our preparation. Instead of asking us to improvise, The Galley Girls explained how the main courses could be arranged during service. Keeping the crew provisions aside until service helped preserve the presentation while we dealt with the boarding tasks. The storage requirements stood out more than any sales pitch about private jet catering menu.”
Philippine import checks on meat and dairy are what move the bill here. A Cauayan menu built on local rice, river fish and tropical fruit prices lower than one that needs imported cuts, so a mango and longganisa plate costs less than a flown-in premium protein.
For a long sector with a first service and a second one, send us the slot, the tail and the seat plan for RPUY. Last-minute orders are handled; the only item that can slow things is imported produce, which we flag to you first so you can swap it for local stock.
Food that did not originate in the Philippines may have to be declared on arrival at Cauayan, and meat or dairy of foreign origin can be held. That is why we default to Isabela produce: nothing to declare, nothing to discard before the next leg.
You can bring your own, within customs rules. On a long leg with two services, crews at RPUY usually keep dry stores aboard and order the hot second service from us, so it comes out of the oven rather than out of a cooler.
No. A charter into Cauayan covers the aircraft, not the galley. Catering is ordered separately and invoiced on its own, however many services the leg carries, and local produce keeps the customs side simple.
Tail, pax and diets — a flight attendant takes it from there, day or night.
