Famous Chefs Reveal Their Favorite Snacks on the Road

Michelin Stars and Zagat ratings are par for the course for the world’s top chefs. And they keep their standards high for even the simplest—yet most important—of meals: the travel snack. From artisanal gochugaru seasoned popcorn to classic potato chips, these kitchen masters share what they’re hoarding for the plane.

Marcus Samuelsson - chef and owner of Red Rooster and a new pop-up restaurant in Bermuda

Snack of Choice: Fresh mango packed in small, portable containers for on-the-go accessibility. “Sometimes I’ll also get store-bought, organic dried mango—it reminds me of the impending warm-weather season, the Caribbean, and Bermuda, where the fruit is grown.”

Mario Batali - owner of 30 restaurants worldwide and co-host on The Chew

Snack of Choice: Parmesan cheese. ”I take the jam and bread they give you on airplanes, spread the jam on the bread and top it off with the Parmesan.”

(Courtesy: The Chew)

Would you want to sit next to Mario Batali and a big hunk of Parmesan cheese on the plane?

(Photo: Emily)

Geoffrey Zakarian - culinary director of New York’s The Plaza; chef and owner of The Lambs Club, in New York

Snack of Choice: Coconut water, roasted almonds, and cut-up fruit that he finds along the way. “Now there are more airport options—and I aim to keep it light.”

Carla Hall - finalist on seasons five and eight of Top Chef and co-host on The Chew

Snack of Choice: ”Oranges, almonds, and walnuts.”

(Courtesy: The Chew)

An infusion of vitamin C keeps Carla Hall flying high—and healthy.

(Photo: cobalt123)

Daniel Boulud - chef and owner of several award-winning restaurants, including new hotspot db Brasserie in Las Vegas

Snack of Choice: Simple options. “I always bring a ziploc bag of fresh almonds with me, so I can have a healthy snack. And when my wife isn’t traveling with me, I have potato chips!”

Eric Ripert - chef and co-owner of New York’s Le Bernardin

Snack of Choice: Kim—a Korean seaweed crisp. “It’s low-calorie and full of flavor and nutrients.”

Michael Symon - owner of Lola, Lolita, and the B Spot in Cleveland, Ohio, and co-host on The Chew

Snack of Choice: Granola. “I always bring granola with me—it is my wife Lizzie’s special recipe.”

(Courtesy: The Chew)

Snacking is a family affair for Michael Symon, who doesn’t leave home without his wife’s handmade granola.

(Photo: sweet four bake shop)

Marc Murphy - chef and owner of New York restaurants Kingside, Landmarc, and Ditch Plains

Snack of Choice: Gourmet nuts. “When I’m traveling I always like to bring some roasted almonds. They’re easy to pack, delicious and good for you.”

Anita Lo - chef and owner of Annisa in New York

Snack of Choice: the classics. “For plane rides, I usually take along goldfish cheese crackers (with whole grain to help the guilt) and Early Bird Haulin’ Oats granola. If it’s a particularly long trip I might have pretzels as well.”

Ben Daitz - chef and owner of New York’s Num Pang

Snack of Choice: Peanut butter Chewy granola bars. “I like how the peanut butter chips melt in your mouth—reminds me of being a kid!”

Chris Santos - chef and owner of Beauty & Essex and the Stanton Social; judge on Food Network’s Chopped

Snack of Choice: Snack Factory Pretzel Chips—especially the chipotle cheddar and jalape?o jack flavors. “They are low fat and super flavorful. Sometime I make a quick avocado yogurt to dip them in, which is basically a spicy chile and lime-spiked guacamole swirled into Greek yogurt.”

(Courtesy: Chopped)

It’s low-fat pretzels with a twist for frequent flier Chris Santos.

(Courtesy: Snack Factory)

Mike Price - chef and owner of Market Table and The Clam

Snack of Choice: Trail mix. ”I am a sucker for a good trail mix. If I’m being healthy I like to bring dried fruit (figs, raisins apricots, barberries) or cashews and almonds. If I am being unhealthy, BBQ Fritos make their way into my bag.”

Shane Lyons - chef and partner of Distilled

Snack of Choice: Seasoned popcorn, with cumin, garlic powder, salt, a touch of sugar, and gochugaru for an extra punch. “I do a version of this popcorn at Distilled, which is every table’s complimentary starter.”

Mads Refslund - executive chef of ACME

Snack of Choice: Mentos, to relieve cabin pressure when flying. “I also love trail mix with dried fruit, roasted nuts, and seeds—and plenty of coconut water for hydrating.”

Richard Kuo - chef at New York’s Pearl & Ash

Snack of Choice: Fried chicken and McDonald’s. “The flavor, texture, and technique of fried chicken varies so much that I find it quite fascinating. In terms of McDonald’s, I’m always interested in the level of consistency throughout the country and how different variables affect the quality of the product.”

Joey Campanaro - chef and owner of The Little Owl

Snack of Choice: Pizza Combos. “I like to suck out the center, trying to keep the exterior intact. It’s not as easy as it sounds, and it takes lots of patience, willpower, and practice.”