For many of us, the words airline food constitute an oxymoron.

Most of you eat it because you’re bored, not because you’re hungry.

Well, there may be some good news if you’re flying business or first class.

A number of airlines are heading back to the kitchen with name-brand celebrity chefs to totally revamp the onboard menus.

Nobu Matsuhisa is now in charge of the food on Qatar Airways in first and business class.

Neil Perry, a legendary chef from Australia, is cooking for Qantas.

Daniel Boulud, who owns a restaurant with three Michelin stars, is handling the cuisine for Air France.

In the U.S., alumni from the legendary chef Charlie Trotter are revamping the entire menu for United Airlines—especially on the carrier’s international routes.

That doesn’t necessarily mean you’ll have a three-star experience between New York and Denver.

But it does mean the selection and quality of the food will more than likely improve.

At least when you’re bored, you might just have something good to eat.

If you’re in coach, that’s another story. For most of us, it remains a BYO world.

For more information about airline food, check out:

• The Science Behind Airplane Food
• From Frozen to Fresh: How Airline Food is Improving
• How Airplane Food is Slowly Getting Better

Keep reading for more travel tips.