It’s a relatively well-known fact that food simply doesn’t taste as delicious at 30,000 feet. 

As a study conducted by Germany’s Fraunhofer Institute for Building Physics found, it all comes down to the plane’s lower pressure, which reduces our taste buds’ sensitivity to sweet and salty foods by up to 30 percent. And while most of us just grit our teeth and bear the bland taste of airplane food, chefs simply refuse to have a bad meal. And that’s why people like Garrette Bowe, the executive sous chef at Grand Hyatt Baha Mar, keep something special in their carry-ons. 

“I always travel with a small yet essential tin of Maldon sea salt,” Bowe shared in a statement provided to Travel + Leisure. “They have compact travel sizes available, and I always find it necessary to sprinkle a bit of sea salt on every meal. This simple ritual elevates flavors and refines each ingredient.”

Maldon, in case you aren’t familiar, is definitively a cut above the rest when it comes to salt. The salt has been harvested from the same U.K. town since 1882. However, what makes it truly special is its unique pyramid-shaped flakes that offer a distinctive crunch you won’t find in other brands. 

And Bowe isn’t the only pro who packs something special in their baggage. 

“I always travel with smooth Japanese onion oil, as it’s an essential in my culinary tool kit,” Carlos Gaytán, chef and owner of Tzuco in Chicago, shared. “Japanese onion oil is imperative for adding a deep umami flavor to dishes, a hallmark of my innovative approach to fusion cuisine.” 

However, as Gaytán explained, he doesn’t keep this culinary delight to himself. “This practice allows me to share a piece of my creative process and introduce a global ingredient into local cuisines wherever I cook. Traveling with Japanese onion oil ensures I can consistently deliver my signature flavor profiles, blending the rich traditions of Mexican cuisine with unexpected, international elements to surprise and delight diners across the globe.”

Chef and restauranteur Jamie Bissonnette also likes to keep things spicy on and off flights.

“I once traveled from Seoul back to Boston with Korean chili flakes — it’s like carrying a piece of culinary magic in my backpack,” he said. “The fiery intensity and smoky complexity they bring to any dish evoke memories of bustling markets in Seoul. They infuse dishes with a depth of flavor that speaks to centuries of tradition, connecting to the heart and soul of Korean cuisine wherever I go.”

Now, if only we were all lucky enough to sit next to these chefs on our next flight so we could ask them to share their ingredients with us, too.