Gourmet food on an airplane? It's happening more and more as chefs and hotels are teaming up with airlines to create in-flight meals.

Various airlines have found top chefs to help them out.

For example: Guy Martin, of Paris' three star Le Grand Vefour Hotel, is working for Air France, developing dishes such as curried lobster for the air. Govind Armstrong of Table 8 in Miami and Los Angeles is working with Air New Zealand. Stephan Pyles, of the Dallas restaurant, is working with American Airlines. Christian Petz, of Vienna's Restaurant Palais Coburg, has paired up with Austrian Airlines, to have a chef on board to customize and finish cooking the meals in the air.

Typically, the airline's chefs come to high-end restaurants to see how the dishes are prepared, then take the recipes back with them. Dishes have to be cooked by a catering service first, then chilled and reheated on the plane if they're meant to be served hot.