Catering to your aircraft in Laguindingan.
Laguindingan handles early rotations and night departures alike. We cook and pack in Misamis Oriental, label by seat and hand the trays to your handling agent for loading.
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.
A private jet menu for Laguindingan starts with what Misamis Oriental grows and what the Bohol Sea and Macajalar Bay bring in. Local specialities travel well when they are chosen for the galley: Bukidnon pineapple and sweet Philippine mango cut and chilled, lanzones and rambutan in season, and cacao-based desserts from Mindanao.
For the inflight menu we lean on private jet food that holds up at altitude: grilled tuna belly and sea bass with calamansi, chicken inasal marinated in lemongrass and annatto, and kinilaw served cold on a bed of ice-chilled greens. Tuyo and dried mango stay on the snack side. Rice is packed apart, sauces in their own pots, so you re-plate in the galley the way you would for any passenger tray. Local specialities from Misamis Oriental and Cagayan de Oro are listed on the order by name, so the crew knows what is coming.
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.
Laguindingan sits on a plateau in Misamis Oriental at 190 ft, and the first thing crews notice is how early the day starts on the ramp. Private jet catering here follows that rhythm: Mindanao fruit, grilled seafood and crew trays packed for your galley and passed over at the FBO. The same kitchen standard covers inflight catering, aviation catering and business aviation catering for every tail, and executive jet catering for owners flying their own aircraft. Diplomatic flight catering and cabin crew meals are handled with the same discretion, ordered by phone or email, 24/7.
Business jet catering at Laguindingan is usually a short brief: who is flying, what time and in which aircraft. Corporate jet catering for Philippine and regional operators leans on fresh fruit, grilled fish and light hot courses. VIP flight catering and luxury inflight catering are written around a private jet chef who names every item, and a bespoke menu for a charter flight catering order can be changed up to the slot.
When a head of state or a ministerial party flies into RPMY, we plan government flight catering with the protocol office first. Head of state flight catering means a small named team, and VIP aviation catering means a menu agreed in advance. State visit aircraft catering is handed over sealed, with seat numbers only.
Cagayan de Oro cooking hides allergens in plain sight: shrimp paste in sauces, peanuts in kare-kare and soy in almost every marinade. Special meals for Laguindingan are written against that. Kosher, halal, vegan, gluten free and allergen free plates travel in a sealed, labelled tray with a seat number, and kids meals are cooked on a separate board so nothing crosses over. Tell us the restriction and the seat, and we write the rest.
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 RPMY, crew meals are a catalogue item: ordered with the flight, labelled CREW, billed on their own line. Flight crew meals and pilot meals are packed so one pilot can eat while the other flies, and different meals for pilots are available on request. Cabin crew meals and crew catering for the cabin team follow the same format; cockpit meals are finger-friendly, crew meal boxes sealed and numbered.
FBO catering at Laguindingan means the handover happens where your handling agent says it does. Catering delivery to the FBO is coordinated by phone or email, and the general aviation terminal gate opens when the agent confirms. Ground handling catering and handling agent catering are arranged the same way, with a named contact and a named slot.
Larger aircraft at Laguindingan mean a different loading plan: galley catering for a wide-body is packed in carts and sized to the doors and the high loader the handling agent brings to the apron. Airside catering delivery is arranged through your handling agent, who opens the gate and escorts the van to the stand. For aircraft provisioning, we label every cart by galley position so the crew loads without opening boxes. Smaller jets get the same packing logic in boxes, the same labels and the same names on the order.
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.
Laguindingan International opened in 2013 to serve Cagayan de Oro and northern Mindanao, and it remains the main gateway for Misamis Oriental. Airport catering here supports a mix of scheduled and general aviation traffic, with the apron shared and the general aviation side handled separately.
For a business aviation hub in Mindanao, RPMY handles executive jet catering for regional charters and visiting delegations. Inflight catering and in-flight catering use local fruit and fish; aviation catering and business aviation catering follow the aircraft's galley. Diplomatic flight catering and cabin crew meals are arranged with the same discretion, and FBO services and ground handling services are worked out through the agent.
Customs in the Philippines limit what food can enter on an aircraft, so most operators order locally. Catering cooked in Misamis Oriental is passed through your handling agent, who coordinates access and confirms the handover.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 5 guests, but an evening cabin service also had to be considered when organising a mezze selection with flatbreads at CGY. Our brief for private jet food was met with a sensible plan for galley preparation. I asked The Galley Girls to review the snack boxes quantities against the passenger brief, and the proposed portions made sense. There was enough information about the crew provisions to brief the crew without making assumptions about what had been ordered.”
“On this departure from Laguindingan International Airport, 10 passengers had chosen prawn salad and small fruit plates, and different crew meal preferences needed to be reflected in the order. For private jet meals, that attention to final order confirmation made the order noticeably easier to manage. I needed the canapés checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The snack boxes remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Getting herb chicken with a quinoa salad ready for 8 guests at RPMY required an order that accounted for a short ground stop. The Galley Girls prepared the crew provisions for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the fruit plates ready without cluttering the galley work area during preparation. With private jet menu, careful attention to galley preparation matters as much to our crew as the menu itself.”
Early morning slots at Laguindingan are common for domestic Philippine hops, and the kitchen plans breakfast around them. How much does private jet catering cost for that? A fruit and pastry board is modest, a full hot breakfast with eggs and rice higher, and a night departure with a plated dinner higher still. Quotes are per menu, written, and sent by email.
A short wait on the ground with duty hours running is the usual case at RPMY. Lead time is easiest when you name the FBO and the slot; local fruit and seafood from Misamis Oriental are straightforward to source. Last-minute orders are handled by phone or email, 24/7.
If you ask about customs for Laguindingan, the practical answer is to order locally. Philippine rules limit imported animal products, and an early morning slot or a night departure leaves little time to sort a hold. We prepare the meal here and hand it over at the FBO.
Operators ask whether they can bring food into Laguindingan. Customs may stop meat, cheese and fresh fruit, and a crew on duty cannot afford to wait on the ground for an inspection. Local catering is cooked in Mindanao and delivered to your handling agent.
On a charter into Laguindingan, catering is not part of the contract: you order it from us and we invoice it separately. Night departures and early morning slots are planned with the handling agent so the delivery matches your slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
