What does chef Timon Balloo crave and what could he eat for breakfast, lunch, and dinner? You'll never guess.
Balloo, executive chef of Miami (and now Brooklyn!)'s Sugarcane Raw Bar Grill
is better known for his tapas- and rum-centric menu. But Balloo's nothing if not the poster chef of cross-cultural cooking, he was born to Trinidadian and Chinese parents in New York City, grew up in the San Francisco Bay Area, staged in Belgium, and has called Miami home for the past 20 years. All of these cultural and geographical points of reference have marked Balloo, influencing his kitchen techniques and, of course, his menu.
Here, we're talking to Balloo about the secret to a good dinner party, his favorite Latin spots, and his ideal meal.