Chef Timon Balloo was born to Chinese and Trinidadian parents. His scrapbook of memories leads with days on the farm, ethnic recipes, and a favorite pastime of watching the PBS show 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 for SUGARCANE raw bar grill. This and a host of other accolades continue to reflect his dedication to the seasonal, local ingredients that fuel his daily inspirations taken from the market’s freshest offerings. Shortly after the restaurant’s debut in 2010, SUGARCANE raw bar grill took “Best New Restaurant” and Balloo was dubbed “Best Up-and-Coming Chef” by Miami New Times. He was also named “Chef of the Year” by Eater, and the accolades have never stopped.
Accolades & Publications
- Shortly after opening in 2010, Eater named SUGARCANE raw bar grill Restaurant of the Year – Miami, and Executive Chef Timon Balloo was named Best Chef – Miami
- SUGARCANE raw bar grill was the recipient of Miami New Times’ Short Order Awards in the categories of Best Restaurant and 5 Best Reviewed Restaurants of 2010; Chef Timon was awarded Best Up-and-Coming Chef and 5 Best Chefs of 2010.
- Executive Chef & Partner Timon Balloo was honored with the title of “Culinary Innovator” at the 2014 Johnson & Wales University ZEST Awards.