[Paulz]

I know that chefs from Japan and Korea get into Italian and French cooking. But how common is it for a Western chef to study the art of Chinese or Japanese cuisine and excell in the field of it?

[welldonechef]

I would be one of those. Do I excel? That is matter for debate. Nothing is more exciting than learning a new cuisine though, and I highly recommend it.

I have learned more ingredients and techniques in the last year than almost all of my career.

[bughut]

The only uk chef i can think of is Tom Kime. ( im sure he's English) he specialises in Thai food.
There are chefs that go out to Australia and get heavily involved in the Asian/fusion cuisine.

Oops! Just seen him on tv and realised he's australian

[Gunnar]

in California its just as common to see a caucasian, or hispanic serving you sushi.

[Suzanne]

In NYC, Zak Pelaccio does Malaysian-inspired food at his two Fatty Crab restos. I don't know how "authentic" the food is, but it's delicious!

Some other, bigger-name Western chefs (based in NYC) who have worked/studied in Asia and use a lot of Asian ideas, if not cooking straight Asian food:

• Jean-George Vongerichten
• Gray Kunz

[LBGChris]

If you have a passion for something, it transcends ethnic backgrounds. Of course, the people who grew up in the country, indigenous to it's food will have it in their blood, but if you're a quick learner and have passion, I'd like to think you can do anything you want.

[Joshspyker]

When it comes to Asian food, I also get reminded of Indian cusine! Does anyone have any idea of culinary experts in that field?