If you want to find the best restaurants, you have to go to someone on the inside. While food writers like me think we’re the experts, the true voices of reason come from inside the kitchens themselves: the chefs. That’s why I put so much stock in this list that Conde Nast Traveler put together of the Best Airport Food in the World. They asked some of the biggest names in food today (Grant Achatz, Anita Lo, Morimoto) where they like to eat when they fly and the list they came up with is wonderful. Make sure to click over to the slideshow so you can see the original article, but for the click-averse, here are the picks organized alphabetically by airport code. Have you been to any of these? Tell me about your experience in the comments.

(note: I’ve only included the picks from chefs. For picks from non-chefs, see the original slideshow)

 

ATL

Hartsfield-Jackson Atlanta

One Flew South, Terminal E —Geoffrey Zakarian, chef/ partner, N.Y.C.’s Lambs Club/more

 BNA

Nashville

Yazoo Brewing Company, Concourse C — Jonathan Waxman, chef, Barbuto in N.Y.C. and Adele’s in Nashville

BOS

Boston Logan

 DFW

Dallas/Fort Worth

 HKG

Hong Kong

JFK

John F. Kennedy, New York

The Palm Bar & Grille, International Terminal 4 —Marc Murphy, chef, Landmarc/Ditch Plains in New York

Uptown Brasserie, Terminal 4, near Gate B32 —Richard Blais, chef/restaurateur

LGA

LaGuardia, New York

Bisoux, Terminal D, Gates 3–4 —Marc Murphy, chef, Landmarc/Ditch Plains in New York

Custom Burgers by Pat LaFrieda, Terminal D, Food Court —Richard Blais, chef/restaurateur

LHR

London Heathrow

MIA

Miami

La Carreta, Terminal D West, Gate D37 —Jesse Schenker, chef/owner, The Gander/Recette in N.Y.C.

NRT

Narita, Tokyo

Sushi Kyotatsu, Terminal 1, No. 3 Satellite, Third Floor —Chris Cosentino, chef, Boccalone/Porcellino in San Francisco

ORD

Chicago O’Hare

Tortas Frontera, Terminal 1, Gate B11; Terminal 3, Gate K4; and Terminal 5, Gate M12

*Note: this one was the big favorite. Check out all the chefs who endorsed it: Anita Lo of N.Y.C.’s Annisa; Michael Chernow of N.Y.C.’s Meatball Shop; Jonathan Waxman; Daniel Boulud; Chef Grant Achatz

SFO

San Francisco

Fung Lum, International Terminal, Main Hall –Masaharu Morimoto, chef, Morimoto restaurants

Cat Cora’s Kitchen, Terminal 2, Boarding Area D —Grant Achatz, chef, Alinea/Next in Chicago

Lark Creek, Terminal 2, Boarding Area D —Jonathan Waxman, chef, Barbuto in N.Y.C. and Adele’s in Nashville

SIN

Singapore Changi

Kampong Cafe. Terminal 3 —Ken Oringer, chef, Clio/Uni/Coppa/more in Boston

This post originally appeared on September 25, 2014