Conexión con Miami
Susser moved to Miami to launch his career, opening Chef Allen's in Aventura in 1986, which transformed local dining by introducing innovative New World flavors using Florida's tropical produce and forever changed how people eat in South Florida. As a FIU hospitality alumnus and recipient of the university's President's Award for community service, he has mentored generations of chefs and supported Miami's culinary scene through philanthropy like Taste of the Nation for No Kid Hungry. His advocacy for local farmers, sustainable seafood, and events like SOBEWFF has solidified his role as a foundational figure in Miami's vibrant food culture.
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Born in Brooklyn, New York on December 25, 1956, Allen Susser grew up in a family that celebrated life through food, igniting his passion for culinary arts early on. He graduated top of his class from New York City Technical College's Restaurant Management School in 1976 and earned a B.S. in Hospitality from Florida International University in 1978 with honors. Susser honed his skills at prestigious spots like Le Bristol Hotel in Paris and Le Cirque in New York before opening his flagship restaurant, Chef Allen's, in Aventura, Florida in 1986, where he developed his signature New World Cuisine blending local Floridian, Caribbean, and Latin influences. He has authored influential books including New World Cuisine and Cookery (1995), The Great Citrus Book (1997), The Great Mango Book (2001), Green Fig & Lionfish (2019), and Jade Mountain Gastronomy (2020). Awards include James Beard Best Chef Southeast (1994), Food & Wine's Best 10 Chefs in America (1991), Slow Food USA Lifetime Achievement, and an honorary Doctorate from Johnson & Wales University. Now through Chef Allen's Consulting, he provides culinary strategy, advocates for sustainable seafood and food access, and works on projects like Jade Mountain Resort in St. Lucia.