Catering to your aircraft in Baguio.
Baguio is a highland field with its own weather and its own table. Crews at Loakan get catering written for that: warm mains, local fruit and a handover at the FBO or the aircraft.
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.
Baguio City sits in the Cordillera highlands, and the private jet menu at Loakan is built from what grows up there: strawberries from La Trinidad, arabica from the surrounding mountains, fresh mountain greens, ube and the Cordillera's heirloom rice.
The inflight menu for RPUB leans on local specialities that travel well: Benguet strawberries as a chilled dessert, a pinikpikan-style chicken broth packed in a sealed pot, and longganisa for a breakfast service.
Private jet food here means highland produce and Filipino comfort dishes. Private jet platters of tropical fruit, gourmet inflight meals such as slow-cooked adobo, and private jet snacks like peanut brittle and dried mango all pack cleanly for a small galley. Everything is written for Baguio and the cool-weather cabin you will actually be serving.
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.
Loakan Airport sits high in the Cordillera at 4,251 ft, a short runway in cool pine country where passengers arrive wanting warm food, not chilled salads. Private jet catering for RPUB follows that: highland vegetables, hot mains packed for your oven and cold plates that hold in a drawer. We cover inflight catering and in-flight catering for the whole cabin, aviation catering for the galley, and business aviation catering that suits a small field. Executive jet catering and diplomatic flight catering are handled under the same brief, and cabin crew meals are on request.
Who flies into RPUB? Executives heading to the Cordillera, families, and groups visiting during the Panagbenga season. Business jet catering for Baguio is planned around the aircraft's galley and the cold mountain air. Corporate jet catering and VIP flight catering share a menu approach, charter flight catering suits one-off trips, and a private jet chef can write a bespoke menu. Luxury inflight catering is a matter of detail, not decoration.
Visits to Baguio by officials and delegations are not unusual, and catering for them is quiet and exact. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule: the menu is cleared first, then cooked, then sealed and handed over at the FBO.
Special meals at Loakan are handled as a procedure, not a label. Much of Cordillera cooking leans on fish sauce, shrimp paste and pork stock, so allergen free orders are checked line by line and cooked separately. Kosher, halal, vegan and gluten free meals are packed in sealed, marked containers, and kids meals can be added for family flights into Baguio.
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.
Baguio is a cool, quiet stop for a crew, and crew meals are written for it. Order flight crew meals, pilot meals or cockpit meals with the trip; crew catering is on request, invoiced as its own line. Crew meal boxes are sealed and marked, and different meals for pilots can be packed so the captain and first officer never share a dish. Cabin crew meals are available too.
Loakan has no big apron to hide a late truck, so the handover is simple: the FBO side of the general aviation terminal or the aircraft door, as your slot allows. Give your handling agent the tail and the door you plan to use, and FBO catering arrives sealed and marked for the galley. Catering delivery to the FBO at RPUB is a conversation about who carries the trays up the ramp, and ground handling catering settles that before the slot. With handling agent catering agreed, the drawers and the strawberry plate reach the cabin without a second trip.
Aircraft arriving at RPUB range from turboprops to light and midsize jets, and the type decides how the galley is loaded. Galley catering is packed to your aircraft's drawers and ovens, and airside catering delivery is arranged with your handling agent. For larger aircraft, aircraft provisioning is planned around the door height and the equipment available on the apron at Loakan.
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.
Loakan Airport is the gateway to Baguio City in the Cordillera, a small field with a short runway and a loyal general aviation traffic. Airport catering here is planned around the terrain, the weather and what a light or midsize jet can carry. FBO services and ground handling services at RPUB are modest but consistent, and every handover is arranged in advance.
Baguio is a quiet business aviation hub with seasonal spikes around Panagbenga and holiday weekends. Inflight catering and in-flight catering for these flights favour warm, comforting dishes and fresh strawberries. Aviation catering and business aviation catering at Loakan are planned around the short runway and the aircraft types that use it. Executive jet catering and diplomatic flight catering are handled with extra care, and cabin crew meals are available on request.
The Philippines applies customs and quarantine rules to imported fresh food, meat and dairy, which is why local catering suits Loakan. Meals prepared in-country avoid declarations on arrival. If you plan to carry anything aboard from overseas, we will tell you what may be held before you land.
Average rating from the cabin crew and pilots we cater for.
“Packing roasted chicken and seasonal vegetables for 8 passengers at RPUB needed careful thought, especially given a family lunch request. This experience of flight catering gave us a useful reference for managing final order confirmation on another departure. I asked The Galley Girls to review the snack boxes quantities against the passenger brief, and the proposed portions made sense. We also checked the fruit plates before approval, which helped avoid a second round of questions later in the preparation.”
“Before our guests boarded at BAG, we needed prawn salad and small fruit plates divided into 3 portions suitable for limited fridge space. The portion planning stood out more than any sales pitch about flight catering services. After a final adjustment to the fruit plates, The Galley Girls gave us one revised order summary to work from. The note about the sandwiches was easy to spot, and we could brief the rest of the team quickly.”
“Timing and organisation mattered at Loakan Airport, where our order of vegetable tartlets and a dessert selection for 3 people involved a short ground stop. We described our serving sequence to The Galley Girls and asked for the sandwiches to be packed accordingly. Our colleague could take over the sauces without asking where every component had been placed during preparation. For our team, the strongest part of their airline catering was how they handled cabin service sequence.”
Price is shaped by the dishes, the number of guests and any special meals, not by whether the flight leaves at night or at first light. At Loakan, a cold highland breakfast plate costs less than a hot adobo service. You see the figure before anything is cooked.
Baguio is not a field where crews want to wait with an uncollected order. Share the duty window and the ground time, and we set the handover at the FBO around it. Orders placed late are still handled.
Philippine rules restrict certain imported fresh foods, so a night or early departure from Baguio is easier with locally prepared meals. We confirm any restrictions with your handling agent before the slot.
Bringing food is possible, but check what customs allows before you land. For a long wait at Baguio, crew catering ordered on request saves unpacking and keeps cockpit meals separate from the guest trays.
Is catering part of a charter? Not unless your operator arranges it separately. At Loakan, we take the order directly, invoice it on its own, and deliver to the aircraft on your slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
