.

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.

Cuisineist TV: Elaine Harris Spoke with Chef Timon Balloo at SUGARCANE Las Vegas.

[embedplusvideo height=”253″ width=”450″ editlink=”http://bit.ly/2pXQWfT” standard=”http://www.youtube.com/v/uh2FasLQGeQ?fs=1&vq=hd720″ vars=”ytid=uh2FasLQGeQ&width=450&height=253&start=&stop=&rs=w&hd=1&autoplay=0&react=1&chapters=&notes=” id=”ep5069″ /]

Read also an interview done by Las Vegas Weekly back in October 2016

A Chef With A Passion For Mixing Things Up-Born to Chinese and Trinidadian Parents 1
Share:

Co-founder of MyCaribbeanScoop.com, a passionate believer in the greatness of the Caribbean and its people. Fan of Bob Marley, Peter Tosh and Garnet Silk.