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This paper examines global flows of culinary cultural knowledge, expertise and practitioners from previously culturally peripheral countries/cultures to two global cities in core countries – London and New York. Our paper finds that, contrary to Bourdieu’s claims, “struggle in the field” is not an invariable attribute of cultural fields. Instead, the high-end culinary field shows substantial evidence of collaboration between chefs. We explain this finding by showing the special characteristics of the culinary field in the last odd decade, and by undertaking an in-depth examination of chefs’ habitus and strategies of entry and legitimation.

Collaboration and competition in cultural fields: non-core high-end cuisines in global cities