Catering to your aircraft in Olongapo.
Cubi Point's long runway and quiet apron make Subic Bay an easy turnaround. We cook for your galley and hand it over at the aircraft, through the FBO or your handling agent.
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.
The Zambales coast around Olongapo is known for mangoes, fresh seafood and rice dishes, and a private jet menu for Subic Bay starts there. Local specialities such as kinilaw, grilled fish and adobo travel well when packed for the galley.
An inflight menu for RPLB should respect the humidity: sauces apart, fruit cut late, cold items on ice until the handover. Private jet food from Olongapo is built around that discipline, with Zambales Province produce doing most of the work.
Calamansi, mango, banana and coconut are the flavours of this region, and local specialities from Zambales Province arrive on your aircraft in sealed, numbered containers, ready to re-plate.
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.
Subic Bay sits on the old US naval airfield of Cubi Point, with a long runway and a quiet apron beside the Zambales hills. Private jet catering here is cooked for the galley you actually have and handed over by the FBO or your handling agent at the aircraft. Inflight catering for business aviation at RPLB leans on mango, grilled fish and tight rice dishes that travel well. For in-flight catering, aviation catering or business aviation catering at Subic Bay, we need three things before anything is cooked: the tail, the slot and the number on board. Executive jet catering reaches the aircraft that way, and so do diplomatic flight catering and cabin crew meals, through the FBO or your handling agent.
Corporate jet catering at RPLB tends to be quiet and precise: a handful of passengers, a clear slot and a galley that is often a drawer and a small oven. Business jet catering, VIP flight catering and charter flight catering are cooked to that. A private jet chef writes a bespoke menu and luxury inflight catering is simply that menu done carefully.
Government flight catering at Subic Bay follows protocol before it follows the recipe. Head of state flight catering is cleared in advance, traced from the kitchen to the aircraft and kept discreet. VIP aviation catering and state visit aircraft catering use named staff and sealed boxes.
Special meals at RPLB are handled as a procedure, not a promise: the kitchen separates allergens, which in the Philippines often hide in shrimp paste, fish sauce, peanuts and soy. Kosher, halal, vegan, gluten free, allergen free and kids meals are boxed apart, sealed and numbered by seat, so nobody opens the wrong tray.
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.
Crew meals at RPLB are a request, ordered and invoiced like the rest. Flight crew meals can be hot or cold, and pilot meals are packed so they can be eaten with one hand at the controls. Crew catering and cockpit meals are boxed for a short turn, and crew meal boxes are labelled CREW. Different meals for pilots are available on request, so captain and first officer never share a dish.
Ground handling catering at RPLB starts with the handling agent, who opens the right gate for the FBO catering order. Catering delivery to the FBO and handling agent catering end at the aircraft, with the general aviation terminal as the meeting point for the crew.
At Subic Bay the aircraft type decides how the food gets on board: a light jet is loaded by hand through the door, a larger cabin may need a high loader at the FBO ramp. Galley catering is packed to the galley the tail actually has. Airside catering delivery runs through your handling agent, and aircraft provisioning is confirmed against the slot before anything is cooked.
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.
Subic Bay International Airport began as Naval Air Station Cubi Point, and airport catering here still benefits from its long runway and open apron. Zambales Province gives the field its character: green hills, a deep harbour and a steady flow of business aviation.
General aviation at Subic Bay is shaped by the dry season and the occasional event in the free port. FBO services and ground handling services are straightforward, and as a business aviation hub it is simple to plan. Inflight catering, in-flight catering, aviation catering, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are all ordered the same way here.
Importing food into the Philippines means agricultural checks, and leftover items from a previous leg may be removed at SFS. Ordering locally avoids the issue, and the handling agent confirms any restriction.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at SFS, we needed poached fish with steamed rice divided into 6 portions suitable for a changing departure schedule. I appreciated the emphasis on written menu details throughout the in flight catering arrangements. We discussed the dimensions before confirming; The Galley Girls grouped the desserts into sealed meal containers that were easy to handle. Separating the crew provisions from the first service items helped us avoid opening boxes we did not yet need.”
“Rather than an elaborate service at Subic Bay International Airport / Naval Air Station Cubi Point, our 2 guests wanted a mezze selection with flatbreads, organised sensibly around a tight boarding window. The Galley Girls used a readable packing list for the starters, which helped when two colleagues checked the order together. Keeping the salads identifiable helped the colleague taking over service understand the order without another long explanation. The portion planning stood out more than any sales pitch about inflight catering services.”
“I wanted prawn salad and small fruit plates for 10 guests at RPLB, packed sensibly for a cabin team dealing with a late menu amendment. With several people involved, The Galley Girls kept the snack boxes and delivery arrangements together in a concise order update. The sandwiches went straight to the right colleague instead of circulating between several people during the turnaround. I want an inflight catering company to understand written menu details, and this order gave us a useful starting point.”
Think of it as a menu priced line by line: kinilaw tuna, adobo, fruit plate, each with its own cost. Crew waiting on the ground at RPLB often add a simple hot meal, and it is quoted like the rest.
What makes ordering easy here is a clear slot and a known galley. Night or dawn departures from Olongapo are no problem; give us the tail and we confirm with your handling agent. Last-minute orders are handled.
The Philippine rule of thumb is that food uplifted locally is fine and imported fresh items are scrutinised. A crew sitting out its duty time at RPLB has no reason to risk it. Order from us and the question goes away.
Passengers do sometimes carry their own meals, but fresh items are limited by customs. For an early morning slot, ordering at Subic Bay is more reliable than bringing food through the terminal.
No: catering sits on its own line, ordered and billed separately. For a crew sitting on the ground at RPLB, it is worth sorting out before landing.
Tail, pax and diets — a flight attendant takes it from there, day or night.
