Timon Balloo
Chef and Owner
Miami Connection
Balloo shaped Miami's dining scene as Executive Chef at SUGARCANE Raw Bar Grill, introducing creative multi-international share plates that set trends in Midtown Miami and earned James Beard Best New Restaurant semifinalist status. His work at Domo Japones in the Design District brought progressive Japanese cuisine, earning three stars from The Miami Herald and Best Japanese honors from Miami New Times. Through these ventures and collaborations with chefs like Michelle Bernstein at Azul, he contributed to South Florida's reputation for innovative, boundary-pushing hospitality.
About
Timon Balloo began his culinary career after leaving a credit card processing job, starting as a line cook in Weston, Florida, and studying at Johnson & Wales University while working at Wyndham Resort in Fort Lauderdale. He gained classical training in Belgium and advanced through Miami kitchens, including Junior Sous Chef at Azul under Michelle Bernstein, contemporary Spanish at La Broche, and Japanese at Domo Japones in the Design District. As Executive Chef and Chef Partner at SUGARCANE Raw Bar Grill in Miami since 2010, he elevated global fusion cuisine, earning James Beard semifinalist nods. Now, with his wife Marissa, he owns The Katherine in Downtown Fort Lauderdale, opened in 2021, focusing on seasonal, sustainable dishes inspired by their travels and heritages. His accolades include three James Beard nominations for Best Chef South, a Johnson & Wales Honorary Doctorate, and NYT praise.