Virac · RPUV / VRC · Philippines

Private jet catering at Virac Airport (RPUV / VRC), Virac

Catering to your aircraft in Virac.

Virac Airport serves an island that plans its flying around typhoon season. We cook for the galley you have and hand the order over at the aircraft, so a stop at RPUV needs no improvising from the crew.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

The Virac table, packed for private jet catering

Catanduanes is an island of fishermen and coconut farmers, and the private jet menu for Virac reflects that. Seafood is the strongest local card: tuna, mackerel and squid landed on the island, which suits a chilled or lightly seared inflight menu better than anything heavy. Coconut runs through the cooking, as milk, cream and vinegar, and gives local specialities their depth without needing a long galley finish. Private jet food from Virac usually means one or two local dishes set beside a familiar international base, so guests unfamiliar with Bicol cooking still have a safe plate.

Bicol cooking is the backbone of local specialities around Virac, Catanduanes Province: chilies, coconut milk, greens and fish, often braised until they hold well. That holding quality is what makes them useful on a private jet menu, because a coconut-milk dish re-plates better than most sauced European plates. Gourmet inflight meals can take these as a main, with private jet platters of grilled fish, rice and tropical fruit alongside, and private jet snacks built on roasted nuts and dried fruit. Spice level is set before cooking, not left to the cabin.

Open the menu Download the menuPDF

Local specialities for a private jet menu in Catanduanes Province: coconut-milk laing and grilled fish

01Laing, taro leaves in coconut milkSauce apart

02Bicol Express, pork and chili in coconut creamOven

03Grilled tuna belly with calamansiRe-plate cold

04Squid adobo in coconut vinegarOven

05Mango and pili nut plateChilled

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · ViracVirac Airport · RPUV

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Virac Airport (RPUV)

Virac Airport sits on the east side of Catanduanes, an island that takes the first hit of Pacific typhoons and plans its flying around them. Private jet catering here is written for that rhythm: what survives a diversion, what can be re-plated cold, what the galley can finish without a long ramp wait. Inflight catering for RPUV is built the same way, as aviation catering that follows the aircraft rather than the menu. Executive jet catering and diplomatic flight catering arrive at the aircraft through your handling agent, and cabin crew meals are packed in their own boxes.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Private jet catering being loaded into the galley of a business jet at Virac, RPUV

Business aviationOur core

Private jet catering in Virac for business and VIP flights (VRC)

Business jet catering at Virac is usually a light brief: a few passengers, a regional sector, and a galley with little more than an oven. Corporate jet catering for VRC favours components that re-plate cleanly, VIP flight catering stays discreet, and charter flight catering follows whatever the broker asked for. Luxury inflight catering here means good local fish, not complication. A private jet chef writes a bespoke menu around the headcount, and we adjust the dishes to the aircraft.

Government flight catering tray prepared for a VIP aircraft at Virac Airport, VRC

State & royalDiscretion, protocol

Diplomatic and state visit aviation catering in Virac (RPUV)

Government flight catering at Virac means a protocol office that decides before the kitchen does. Head of state flight catering is traced, labelled and handed over by a named team; VIP aviation catering stays discreet at the FBO. For a state visit aircraft catering order, menus are cleared first and cooked after, with no names on the packaging.

Inflight catering menu highlights at *Virac Airport* (RPUV)Or write your own, we cook it

Chilled private jet platters of tuna kinilaw and tropical fruit for a flight from Virac

Cold galley

No oven · served in four minutes

Private jet platters: tuna kinilaw with coconut vinegar and cucumberChilled

Gourmet inflight meals: grilled fish salad with mango and greensRe-plate cold

Private jet snacks: pili nuts, dried mango and banana chipsChilled

Local specialities: tropical fruit plate with calamansiChilled

Hot gourmet inflight meals of laing and Bicol Express packed for a flight from RPUV

Hot service

One oven · re-plated in twelve minutes

Gourmet inflight meals: laing with steamed riceOven

Bicol Express with jasmine riceOven

Squid adobo, rice apartSauce apart

Private jet platters: grilled chicken inasal with garlic riceOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals and allergen free inflight catering at Virac Airport

At Virac the allergen question is mostly shellfish and fish sauce, which sit inside a lot of Bicol cooking, and coconut, which some guests treat as a nut. Kosher, halal, vegan, gluten free and allergen free special meals are cooked on separate boards and sealed in their own boxes, with kids meals kept mild. Every dietary meal is traced back to the person it was ordered for, so the crew serves it sealed.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals on request for flights from Virac (VRC)

On request, crew meals are added to the Virac order and billed as a normal line. Flight crew meals travel in labelled boxes; pilot meals are one-handed, which suits a short turn. Crew catering follows the operator's policy, cockpit meals are kept simple, crew meal boxes come marked by role, and different meals for pilots are prepared on demand. Cabin crew meals stay apart from the passenger trays.

Meal passRPUV

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passRPUV

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Virac Airport terminal and apron on Catanduanes, Philippines, RPUV

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering delivered to the FBO at Virac Airport (RPUV)

FBO catering at Virac is handed over where the aircraft parks, usually with the handling agent present. Catering delivery to the FBO is arranged against the slot, the general aviation terminal is where the paperwork is checked, ground handling catering is coordinated with the handler, and handling agent catering is a matter of telling them who is coming. The order reaches the aircraft only after airside access is confirmed.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader and aircraft provisioning: aviation catering at Virac Airport

Virac handles light and mid-size business jets and the occasional turboprop, so galley catering is carried to the aircraft rather than lifted to a door sill. Airside catering delivery goes through your handling agent and the FBO, and aircraft provisioning is confirmed against the type and the galley before anything is cooked. If a larger aircraft is planned, tell us the door height and we decide the loading method with the handler.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportRPUV / VRC

About Virac Airport (RPUV): aviation catering and general aviation

Virac Airport is the main air link for Catanduanes, a typhoon-exposed island in the Philippines, and the only field where business aviation realistically lands on it. RPUV works as a small business aviation hub: occasional traffic, weather-driven, one short apron. FBO services and ground handling services are modest here, general aviation parking is limited, and the crew should confirm both before the slot.

Business aviation

Inflight catering at Virac is for small flights: in-flight catering for a tourist charter, aviation catering for a medevac or survey crew, business aviation catering for a regional hop, and executive jet catering for a visiting delegation. Diplomatic flight catering is rare but arranged through protocol, and cabin crew meals and crew meals travel with the order on request. As a business aviation hub, VRC leans on its ground handling services for access, so airport catering here stays simple and the island's seasons shape the menu.

Customs & food import

Philippine rules restrict imported fresh meat, dairy, fruit and plant material, and those are checked at arrival in Virac. Food prepared locally for departure is not an import. Passengers and crew should declare anything they carry in; the FBO services and ground handling services at the field can tell you where the check happens, which matters for any business aviation hub with a single small terminal.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★LARGE CABIN

“It was the packing plan I cared about at RPUV, with 9 servings of yoghurt pots and fresh berries and a short ground stop to consider. The Galley Girls prepared the breakfast portions for assembly in the galley, with the accompanying elements easy to locate. The side dishes stayed together in one group, so another crew member could follow the same plating sequence. I would discuss private jet catering with them again, especially when crew briefing needs careful coordination.”

Alexandra Q. | Chief flight attendant

Gulfstream G650ER

★★★★★CREW MEALS

“With a small galley worktop to consider at VRC, we needed a practical way to serve vegetable tartlets and a dessert selection to 4 passengers. I asked The Galley Girls to review the canapés quantities against the passenger brief, and the proposed portions made sense. There was enough information about the salads to brief the crew without making assumptions about what had been ordered. My main takeaway from this private jet catering services order was the practical approach to cabin service sequence.”

Olivia W. | Chief flight attendant

Falcon 2000

★★★★★GOVERNMENT

“Menu approval at Virac Airport covered a mezze selection with flatbreads for 2 guests, leaving us to organise the service around a late menu amendment. The Galley Girls used a readable packing list for the sauces, which helped when two colleagues checked the order together. I want a private jet catering company to understand final order confirmation, and this order gave us a useful starting point. Keeping the salads identifiable helped the colleague taking over service understand the order without another long explanation.”

Bruno B. | Government flight manager

Falcon 7X

Questions crews ask about ViracAsked by crews

How much does private jet catering cost at Virac Airport?+

Ask a different way: what changes the bill at Virac? The departure slot, the turn length, whether seafood or poultry anchors the menu, and whether special meals are required. Private jet catering cost is quoted for exactly that mix, so two flights from RPUV rarely land on the same figure.

What is the lead time for private jet catering at Virac?+

What shortens the process at Virac is a clear brief: tail, slot, headcount, galley. Once the handling agent has the plan, access airside is straightforward. Orders placed late are still taken, and we say what is possible with island produce.

How do customs work for private jet catering at Virac?+

Plan around the turnaround: if the aircraft arrives from abroad, leftover fresh produce may need to be declared or removed. We supply fresh local catering, so you uplift clean without carrying foreign food through the terminal.

Can you bring food on board at Virac?+

Crews do bring their own food, and for a short sector it works. The catch at VRC is airside access and the handler's rules on fresh items. If you want a proper hot meal, order it and we hand it over at the aircraft.

Is catering part of a charter into Virac?+

No. A private jet charter to RPUV does not carry catering with it; you order the food as its own line and it is invoiced on its own. A short turn means chilled platters, a long wait allows hot dishes, and we build either.