Global fusion cuisine is sometimes derided as “fusion confusion.” I suppose if anyone has the right to practice the scattered international approach, chef Johan Svensson fits the bill. Svensson was born in Sweden and has worked in New York, London and Hawaii. He has worked with Ethiopian-born, Swedish-raised chef Marcus Samuelsson and French-born Laurent Tourondel. He has cooked haute Scandinavian (Aquavit in New York), high-end Japanese (Nobu in London) and affluent American (BLT Steak and BLT Market in Honolulu).
At Terra Mare, a pricey oceanfront restaurant at the stunning new