The Quiet Rise of Third Culture Cuisine

For the past few years, I’ve been somewhat obsessed with a food trend — no, it’s not Korean, not ube, and certainly not fermentation or caviar bumps. It’s something that’s quietly caught my attention, and the more I’ve observed it, the more I realize it’s something that can’t be ignored. I’ve been a dutiful observer and patient fan of the rise of Third Culture Cuisine.

Not familiar with Third Culture Cuisine? Let’s first say that it’s defined by original menus and dishes that are informed by a chef’s unique personal identity and cultural experience. Do not expect to find any shishito peppers or grilled branzinos. Fact of the matter is that I’m not really inspired by dining out much lately and much prefer cooking at home. But it's Third Culture mom-and-pops and independent spots where you'll find menus bringing back something that’s been lost — uniqueness – and to me that’s valuable for my time and money; not to mention, they're freaking fun! It’s more than just combining ingredients from disparate cultures — it’s a deeply personal expression of who the chef is and where they want to go.

Chef Wolfgang Puck, Spago, late 1900s.  

Now, what makes this different from the fusion food of the past? Fusion, which gained popularity in the late 1900s, developed a bit of a bad reputation, or as Danny Chao from the New Yorker described it, “...unfocused, corny, disrespectful”. Fashionable for the time, chefs like Wolfgang Puck designed menus merging lesser-known cuisines with French techniques and known for avant-garde aesthetics akin to artists like Jonathon Lasker or Jackson Pollock, and in my opinion, less concerned with opening up audiences to genuine flavor or cultural understanding (Note: Enter Anthony Bourdain, thank you to him and the Food Gods that changed that course forever). Fusion cuisine — mixing, say, Asian ingredients with French techniques — seemed to have this unspoken aim: to elevate the “lesser” cuisine. After all, what could be more prestigious than the hallowed halls of French gastronomy? And thus, merging a lesser-known cuisine (often one from a “non-Western” country) with French techniques was seen as an act of, for lack of a better word, worthiness.

Perhaps the goal was to experiment with palates and dining rooms that had long been constrained by a narrow set of standards — primarily those rooted in wealth and old, tired stereotypes. It was a way for chefs to push the boundaries, but often, it felt like an attempt to sanitize and elevate these cuisines into a box that made them 'acceptable' for a privileged few. In doing so, it sometimes felt more about style over substance and had an air of appropriation and a touch of condescension, which, quite frankly, left a bad taste in my mouth.

Fusion died, as do most momentary, flash-in-the pan trends. Third Culture Cuisine, however, doesn’t have to play by those rules. It’s a chef’s unfiltered story, shaped by their own experiences, without the need to appease or uphold an outdated, exclusive idea of what food 'should' be. My hunch is we will benefit greatly for the rise of this emerging food – at the expense of waistlines, perhaps – but oh, for the love of food.

Aspiring chefs and entrepreneurs, be forewarned: This is not just about combining exotic (*eye rolls*) ingredients. It’s about the chef’s story, their origin, their experience and draws from the flavors and influences that shape a chef’s identity — blending cultural experiences, not as a gimmick but as a way to tell an authentic, original story. This, to me, is the magic of Third Culture: it’s personal. It’s raw. It’s real. It dismisses trends or formulas and leaves you with something that cannot be replicated.

And that’s why it feels so revolutionary. It’s a food that cannot be prescribed. There’s no algorithm to follow, and it rejects the cookie-cutter approach that’s often been the hallmark of dining out as of late. By contrast, this is bold and daring, and yes, it can be hit-or-miss. But to me that’s part of its allure. It’s unafraid to fall short, to be imperfect. As we are in its infantile stage, it’s a happy baby — learning to walk and untethered — not packaged for mass consumption. It’s not designed to follow but rather lead. It's a connection between the chef and their past, their culture, and their audience. It is a new kind of soul food.

MAKE ROOM AT THE TABLE FOR THE THIRD CULTURE KIDS!

Let’s talk about examples. Think of chefs like Mei Lin, who is taking her Chinese-American heritage and combining it with cutting-edge culinary techniques. Her dishes — like the cumin lamb dumplings — are at once familiar and fresh, an explosion of flavor and memory that can only come from someone who truly knows where they come from.

Then there's Roy Choi, an early Godfather to the movement and the chef who made waves with his Kogi BBQ food truck, blending the Korean BBQ he grew up eating with the comfort of tacos. His food was unapologetically personal, daring, and a perfect representation of the Korean-American experience in Los Angeles. It's not fusion; it’s Choi's identity wrapped in every bite.

And of course, there’s Nyesha Arrington, whose food at Native reflects her complex identity as an African American and Korean American woman. She takes Southern classics and infuses them with Asian influences, a combination that speaks to her roots and her creativity, all the while challenging what we think we know about comfort food.

Now, Filipino food is also entering the chat! There is Scoop N’ Buns in Dallas serving unheard-of desserts combining Mexican and Filipino desserts and ice cream flavors inspired by the husband-and-wife owners’ imagination. Save room for their churro bites served with ube ice cream.  

Masa Craft, co-founded by Miami natives Carlos Carreras and Nayra Serrano, is renowned for its innovative fusion of Cuban, Spanish, and Filipino culinary traditions. Originally operating from M.I.A. Beer Company in Doral, the duo has transitioned to hosting pop-ups across South Florida, including a daily presence at Taurus Bar in Coconut Grove. Their menu features standout items like handcrafted croquetas — such as the chorizo croqueta with cheese sourced directly from Spain — and the "McLos" double-deck hamburger. This unique blend of flavors and dedication to quality has earned Masa Craft acclaim, including recognition for serving some of Miami's best burgers and croquetas.

Maybe there’s a new trend developing, because in addition to Masa Craft, Bayan Ko in Chicago is also remixing Filipino food with Cuban sabor. Bayan Ko in Chicago is a beloved neighborhood gem that beautifully marries Filipino and Cuban flavors in a heartfelt celebration of family heritage and culinary tradition. Located in the heart of Ravenswood, this cozy spot was born from the shared roots of its owners — Raul and his wife Chrissy — who drew inspiration from their Filipino and Cuban upbringings. Their menu features comforting dishes like Lumpia Shanghai alongside Ropa Vieja and creative takes like their Filipino Lechon Kawali topped with Mojo Sauce. Every plate tells a story of diaspora and homecoming, weaving together bold spices, vibrant flavors, and the warmth of hospitality. Whether you're indulging in their creamy ube cheesecake or sipping a tropical cocktail, Bayan Ko is a heartfelt homage to the immigrant experience — bringing two rich cultures together on one delicious plate.

But the concept of Third Culture goes beyond the kitchen. It bleeds into other forms of art too. Think about M.I.A.—the British-Sri Lankan musician who blends hip-hop, electronic, and her own cultural influences to create music that defies genres. Or Kendrick Lamar, whose work blends the sounds of jazz, gospel, and hip-hop, while exploring themes of identity, culture, and struggle. Lamar’s albums feel like a window into his world — intimate, complex, and deeply rooted in his experiences as a Black man in America. His music isn’t just a genre — it’s an expression of self, a story told through sound. That’s Third Culture in music.

And let’s not forget Yayoi Kusama, whose immersive art installations reflect her Japanese heritage while pushing the boundaries of contemporary art. She blends personal obsession with the larger world, creating art that invites us into her universe and makes us reconsider our place in it.

Lastly, let’s not forget the significance of Third Wave Coffee and Third Spaces in shaping how we experience modern food culture. Just as Third Culture Cuisine redefines tradition through deeply personal, borderless storytelling, Third Wave Coffee elevates the craft of coffee-making, emphasizing origin, process, and the connection between farmer and consumer. Both movements challenge us to slow down and savor intentionality. Meanwhile, Third Spaces — those community-driven spots where creativity, culture, and conversation intersect — become the perfect stage for these culinary evolutions. Whether it’s a neighborhood café serving ube lattes or a pop-up event highlighting Filipino flavors in new forms, these spaces foster belonging and exploration. Together, they remind us that food is more than sustenance — it’s a dynamic form of expression and connection.

This is what I love about Third Culture: it’s a celebration of individuality. It’s about owning your story and letting that story inform what you create. And that authenticity — whether in the form of food, music, or art — is a rarity. Third Culture can’t be bottled, packaged, or commodified. It’s sometimes messy, sometimes high brow, and always undeniably real.

I’m obsessed with this trend. Shit, I’m even more drawn to authentic faces and bodies, at this point. I’m passionate about what cannot be replicated, something that is as individual as the chefs, musicians, and artists who create it. And this, my friends, is why Third Culture cuisine is the future of food. It is a revolution that isn’t just about what’s on the plate, but about who’s behind it and the journey they’ve taken to get there.

I encourage you to explore this world with an open mind and a full stomach. Let’s embrace food that is unafraid to be itself and challenges us to think, to taste, to experience, and to connect in ways we’ve never done before.

Stay hungry for what’s next,
Nicole