Catering to your aircraft in Naga.
At Naga the weather picks the departure and the galley picks the menu. Orders for RPUN are packed so laing stays hot-ready and fruit stays cold, and delivered to your handling agent 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.
Bicol cooking is built on coconut milk and chilli, and that shapes every private jet menu we write for Naga in Camarines Sur Province. Laing, taro leaves simmered in coconut milk, and Bicol express, pork in coconut cream with long green chilli, are the local specialities passengers ask for first, and both travel well when the sauce is packed apart and finished in the oven.
For an inflight menu out of Naga we keep the heat adjustable: chilli goes in a separate pot so guests set their own level. Private jet food from Camarines Sur also means pinangat, taro-leaf parcels cooked in coconut milk, and pili nuts, the Bicol nut, which make a strong private jet snack when roasted or candied.
Cold service suits the Naga climate and the galley: kinilaw-style seafood, fresh tropical fruit boards and pili brittle plated for a light jet. Private jet platters and gourmet inflight meals here stay simple, because humidity at ground level is hard on anything dressed early.
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.
Naga Airport (RPUN) sits at 142 ft in the Bicol lowlands, a small field where the weather window in Camarines Sur decides the day. Private jet catering here is packed for light aircraft galleries and handed over at the FBO or by your handling agent. Inflight catering and in-flight catering orders for Naga share the same plan: tail, slot, headcount. Aviation catering for business aviation catering trips, executive jet catering and diplomatic flight catering arrives sealed and labelled, with cabin crew meals ordered alongside.
A typical business jet catering order at Naga is a small executive group on a light jet, often returning to Manila. Corporate jet catering means a two-course lunch that fits a compact galley. VIP flight catering, charter flight catering and luxury inflight catering all start with the private jet chef writing a bespoke menu around what the aircraft can warm.
When an official party lands at RPUN, government flight catering is a documented process: menu cleared, trays sealed, crew told what is whose. Head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule, no stray names on the labels.
In Camarines Sur cooking, bagoong and gata appear where guests do not expect them, so special meals are a procedure here. Kosher, halal, vegan and gluten free dishes are packed apart; allergen free trays are separated, and kids meals stay mild.
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.
Flight crew meals at RPUN are a separate line on your order, never assumed. Pilot meals are two different dishes, and cockpit meals are boxed to eat during a short ground stop. Crew catering is built around the rotation, with crew meal boxes marked CREW and different meals for pilots packed apart from guest trays. Cabin crew meals are added as their own line when the order is placed.
FBO catering at Naga means the order is handed over at the general aviation terminal or by your handling agent, at the aircraft. Catering delivery to the FBO is arranged with the tail and slot. Ground handling catering and handling agent catering work from the same instructions, so access to the apron is cleared before we arrive.
Aircraft provisioning at RPUN depends on the type: small cabins take trays by hand, larger types need a lift. Galley catering is sized to the aircraft's ovens and drawers, and airside catering delivery is cleared through the ground handler before arrival.
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.
Naga Airport is the Bicol region's small gateway, a regional field in Camarines Sur used by scheduled and general aviation, and a modest business aviation hub for the province. As airport catering goes, it is a short order for a light fleet, with the general aviation terminal as the handover point and FBO services kept simple for the crew. Ground handling services on the apron are limited to what a small field needs, so the order matches the aircraft.
Business aviation at Naga is occasional: executives visiting Bicol, delegations during festivals and recovery trips after storms, which makes it a quiet business aviation hub rather than a busy one. Inflight catering, in-flight catering and aviation catering are scaled to small cabins. Business aviation catering and executive jet catering orders are simple, diplomatic flight catering needs protocol clearance, and cabin crew meals are added on request. Crew meals are ordered and invoiced like the rest, and FBO services at the terminal receive them for the crew.
Philippine customs inspects food arriving on international flights and restricts animal and plant products. Food ordered at Naga is prepared in-country, which keeps the clearance question simple for the crew. Your ground handling services contact tells you what the FBO services desk at the general aviation terminal needs to see before the apron is opened.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at WNP: we had 7 passengers expecting a cheese board and savoury canapés and were working around a family lunch request. With several people involved, The Galley Girls kept the snack boxes and delivery arrangements together in a concise order update. We could account for the canapés before passing the boxes to the cabin team, without a lengthy unpacking exercise. For our team, the strongest part of their private jet menu was how they handled storage requirements.”
“Several practical details needed attention at Naga Airport, with mini sandwiches and individual desserts requested for 2 guests and a small galley worktop to accommodate. Our request to The Galley Girls focused on the main courses, with enough detail to distinguish passenger portions from additional provisions. I want a private jet chef to understand final order confirmation, and this order gave us a useful starting point. It was useful to see the starters listed separately when checking how much space the complete order would require.”
“For 5 passengers departing from RPUN, the agreed menu was mini sandwiches and individual desserts; our main consideration was limited fridge space. For in flight catering, that attention to final order confirmation made the order noticeably easier to manage. The Galley Girls labelled the canapés in line with our brief, so the cabin team could identify the relevant portions quickly. The starters were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
The honest answer for a delegation at Naga is that two similar flights can cost differently. Imported cuts, seafood from Camarines Sur and sealed per-seat trays each move the total, and crew meals are quoted on their own line.
Lead time at Naga is mostly a question of product: pili nuts and dry goods are always at hand, fresh fish less so in bad weather. We say which items are firm when you send the slot, and late changes are handled.
For a delegation arriving from abroad, international catering leftovers are the problem, not the fresh food we bring. Philippine rules on animal and plant products are strict, and anything that cannot be cleared stays sealed and is disposed of per your handling agent's instructions.
You can carry it, but the Philippines restricts fresh meat, fruit, dairy and plant products, and rotations that start abroad may have to surrender them at customs. Ordering at Naga avoids that and gives you fresh Bicol dishes instead.
Catering sits as its own order whatever the passenger list. For official parties flying into Naga we add protocol steps, but the invoice remains separate from the private jet charter.
Tail, pax and diets — a flight attendant takes it from there, day or night.
