NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
As the culinary heart of SUGARCANE raw bar grill, chef-partner Timon Balloo draws from his broad range of influences and experiences to bring bold, global flavors to the menu. His Chinese and Indian-Trinidadian heritage, classic European training and the diverse kitchens in which he built his career have led Balloo to become the chef he is today.
Through the international program of extended studies at Johnson & Wales University, in 1998 Balloo worked at Brussels’ Hotel Métropole, where he honed his classical culinary training skills under the French master, Chef Dominique Michou. Balloo went on to become Junior Sous Chef at Azul in Miami’s Mandarin Oriental Hotel under the leadership of Michelle Bernstein. From contemporary Spanish cuisine at La Broche in Miami to the intersection of Japanese, Brazilian and Peruvian dishes at Sushi Samba in New York City, Balloo earned executive chef status. He partnered with Amir Ben-Zion to launch Domo Japones in Miami’s Design District.
In 2009, he reconnected with Samba Brands Management to become chef-partner of SUGARCANE raw bar grill, where he has brought together his deep knowledge of global flavors and techniques. Shortly after the restaurant opened in 2010, it was a James Beard Award semifinalist for Best New Restaurant and Balloo was voted The People’s Best New Chef by Food and Wine magazine readers.