International cuisines continue expanding and trending. From the popularity of new restaurants showcasing a specific geographical cuisine in an authentic and approachable manner, or the formation of new culinary cultural enclaves in unexpected places, regional differences and styles will swing the pendulum back toward a focus on the commonalities within the pantry of ingredients, flavors, and cooking styles.
With this next-gen culinary fusion, crossing the lines beyond their usual borders will require finesse. Kent Rathbun, chef and owner of Imoto restaurant in Dallas, focuses on “Flavors of the East.” While he makes it a point to “always stay true” to the core cuisines he works with, he does his homework to analyze each one as deeply as possible. “I need to know all there is about Thai Red Curry before I create a unique dish with it.”