Fusion cuisine is the deliberate combination of elements from two or more spatially or temporally distinct cuisines. Fusion cuisine began in the 1970’s, spearheaded by such culinary icons as Wolfgang Puck, who is considered to be the father of fusion cuisine, and who was the first to combine elements of the French and Asian food cultures. It is up to restaurant chefs and managers to find an optimal balance that would allow orchestrating the marriage of various cuisines, giving customers some incredible treats to remember.