A highly oxygenated environment would create a need for very careful cooking. If you go too fast, with too much heat, the food bursts into flames, too slow you can't getting enough heat into the food to actually cook it. Additionally that much oxygen is going to to mean that foodstuffs brown and degrade more rapidly so getting food from the kitchen to the customer in minimum time becomes absolutely vital or the dish is starting to rot when it arrives. Of course that means that there are dishes that you want to delay between the kitchen and the table as well, they're the ones that need that rotting pungency to finish them off properly.

For it to be habitable for unaltered modern humans you can't go above about 90 bar partial pressure of Oxygen.

A highly oxygenated environment would create a need for very careful cooking. If you go too fast, with too much heat, the food bursts into flames, too slow you can't getting enough heat into the food to actually cook it. Additionally that much oxygen is going to to mean that foodstuffs brown and degrade more rapidly so getting food from the kitchen to the customer in minimum time becomes absolutely vital or the dish is starting to rot when it arrives. Of course that means that there are dishes that you want to delay between the kitchen and the table as well, they're the ones that need that rotting pungency to finish them off properly.

For it to be habitable for unaltered modern humans you can't go above about .25 bar partial pressure of Oxygen which will not be enough for this effect to be noticable.