Third-culture cuisine is comprised of traditional cooking techniques passed down, new adaptations and feelings about what the cuisine means a few steps away from the old country.

—CHARLIE BAGGS, President/Executive Chef, Charlie Baggs Culinary Innovations

The rise of third-culture cuisine marks an exciting evolution in global mash-ups. It’s about chefs having the freedom to create deeply personal dishes that tell a story, and diners embracing new experiences that challenge their understanding of authenticity.

—LIZ MOSKOW, Food Futurist, Bread & Circus Ltd.

As a Gen-Z chef growing up with an immigrant mother, I was always fascinated by how “unfamiliar” cuisine became familiar through clever adaptations. This new wave of third-culture cooking is simply another evolution—blending tradition with innovation through the necessity of adaptation and assimilation. It’s a beautiful reflection of how food continues to evolve alongside us.

—MAYA ALDERMAN, Food & Beverage Development Associate, Kathy Casey Food Studios – Liquid Kitchen

Globalization is the ultimate overarching trend that we are seeing transcend industries, thanks largely to social media. I think chefs are usually ready for adventurous new flavors well before the average consumer is, so knowing your customer and their acceptability of “new” ingredients will make or break the success of menu items curated in this way.

—HENRY HILL, Chef/Founder, Hill’s Research Kitchen

Culinary innovation has always been shaped by the blending of ingredients, techniques and traditions exchanged through colonization, immigration and trade. For menu developers, while it may feel like few truly new ingredients exist, the ongoing commercialization of novel products and the reinterpretation of traditional ones provide boundless opportunities. Every traditional dish was once a bold innovation—embracing this spirit of discovery allows chefs to honor history while imagining the future of food.

—ROBERT DANHI, Curator of Cultures, Chef Danhi & Co.