Connect with Chef Timon Balloo
Chef Timon Balloo
Born to Chinese and Trinidadian parents, Chef Timon Balloo’s scrapbook of memories leads with days on the farm, recipes inspired by his family’s heritage, and a favorite pastime of watching PBS’ Yan Can Cook. Little did he know then that he would soon be on the fast track to a James Beard Foundation “Best New Restaurant” nomination and a host of other accolades that continue to reflect his dedication to seasonal, local ingredients that fuel his daily inspirations taken from the market’s freshest offerings.
In 1998, Balloo began his official journey down the path to a stellar culinary career. Through Johnson &Wales international program of extended studies, Balloo traveled to Belgium to work at Hotel Metropoleunder French Master, Chef Dominique Michou. From Entremetier Comis (hot line) to Patisserie Comis, Balloo refined his classical culinary training skills. When Balloo returned to South Florida, he was eager to continue perfecting his skills, andworked with some of Miami’s iconic chefs such as James Beard Award Winners Chef Allen Susser and Michelle Bernstein. While under Allen, Balloo learned professionalism and humility in the kitchen. Some of the most important principles of a professional kitchen.
Working alongside Bernstein as part of the opening team of Miami’s Mandarin Oriental Hotel-Azul Restaurant, Balloo cultivated his expertise of fine dining cuisine under Bernstein. She helped him hone his signature style while teaching him to cook from my heart. The experience there also exposed Balloo to the dedicated work ethic and results of receiving the Mobile 5 star. AAA 5 Diamond and “Esquire Magazine Best New Restaurant” thereafter Balloo rose to the position of Junior Sous Chef.
Balloo, continuing his search for knowledge later moved to work with the Avant Garde Molecular pioneers Sergi Arola (formerly El Bulli) from the 2-star Michelin Madrid outpost of La Broche in Miami. Here Balloo learned an intellectual culinary thought process and how to look at ingredients from the inside out.
Ready and yearning to helm command of his kitchen, Balloo moved on to become the chef of the notable New York City eatery Sushi Samba where he focused on Japanese seafood techniques and flavors. It is there where Balloo learned the importance of human relations, menu development and financial management.
After a few years Balloo returned to South Florida and launched Domo Japones in Miami’s Design District; the Japanese bistro concept highlighted simple ingredients with masterful techniques. This is where Balloo started to form his signature style of bold flavors, Balloo’s menu was awarded three stars by The Miami Herald and voted “Best Japanese 2008” by Miami New Times.
An opportunity to reconnect with Samba Brands Management in 2009 brought Balloo back to the growing restaurant group as Chef Partner of SUGARCANE raw bar grill, which opened in 2010. It was here that he could bring together everything he had learned about global flavors and techniques. After the restaurant’s debut, SUGARCANE raw bar grill was named a James Beard Awards semifinalist for “Best New Restaurant” and Balloo and “The People’s Choice Best New Chef” by Food & Wine magazine. The wild success of this Miami midtown eatery has spanned a decade, includes numerous accolades and two additional outposts in Las Vegas 2017 and Brooklyn 2018.
In 2019, Balloo announced the opening of his first independent concept, Balloo: Modern Home Cooking in downtown Miami, a tribute to his Trinidadian Indian Chinese heritage. Other concepts include Mrs. Balloo, which pays homage to his wife with a fun-and-flavor food truck permanently parked at The Wharf Fort Lauderdale, Balloo Wallah, a fast-casual, to-go-only concept that honors his West Indian roots and The Katherine which opened in Fort Lauderdale in December 2021. The announcement of The Katherine came just weeks after Balloo’s menu took residence at Miami International Airport’s American Airlines Flagship® Lounge.
“It’s an exciting time to try new things,” says Chef Timon Balloo, about his recent growth. “I’ve always been intentional in my food, but now more than ever living in this post-pandemic era, I try to be equally as intentional in my business practice. Above all I’m guided by what feels authentic–and that has allowed me to expand into concepts that I historically might have shied away from.
Balloo has garnered an out pour of national distinctions from being recognized by the New York Times as one of “16 Most Influential Black Chefs in America” to 2020 James Beard Nomination for “Best Chef South” and becoming the 2020 recipient of the Johnson and Wales Honorary Doctorate of Culinary Arts.