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Thomas Rebler does not like the word fusion. Instead, the 32-year-old executive sous chef at the JW Marriott prefers to think of the cuisine that goes by that name as the culmination of tastes that flow naturally together.

'The world of cooking is getting very small, and what you have is a range of ingredients that are readily available,' Mr Rebler says. 'It is about taking something out of a different cuisine and infusing your cooking style with it. '

Mr Rebler directly oversees JW's California - a restaurant that blurs the distinction between Asian and Californian cuisine. In fact, one of the most popular menu items is a seared tuna steak served on a bed of California rolls (an American play on traditional sushi stuffed with crab, cucumber and avocado).

The dish works, he says, partly because it combines two different cooking styles in a cohesive way.

Mr Rebler says his own career has enjoyed a touch of fusion. He worked for the JW Marriott group in Burma for five years before transferring to Hong Kong in April 2001.

'Chefs choose their job because they do like to have a certain amount of stress,' he says.