Born to Chinese and Trinidadian parents, Timon Balloo’s scrapbook of memories leads with days on the farm, ethnic recipes and a favorite pastime of watching not-so-traditional childhood television, PBS’ Yan Can Cook. It wasn’t surprising when Balloo enrolled in Johnson & Wales University in 1998. The school recognized him as a Distinguished Visiting Chef in 2012.Through the international program of extended studies, Balloo traveled to Belgium to work at Hotel Métropole under French Master, Chef Dominique Michou. From entremetier comis (hot line) to patisserie comis, Balloo honed his classical culinary training skills. Returning to the United States, Balloo became junior sous chef at the five-star AZUL in Miami’s Mandarin Oriental Hotel, under the leadership of Michelle Bernstein. From La Broche in Miami to SUSHISAMBA park in New York City, Balloo cooked his way to the top, earning the title of executive chef.

A brief, one-year departure (2007-2008) from the SUSHISAMBA restaurant group resulted in a partnership with Amir Ben-Zion to launch Domo Japones in Miami’s Design District. The Japanese-concept highlighted one-of-a-kind ingredients in a former post office turned restaurant setting.  Though brief, Balloo’s menu was awarded three stars by The Miami Herald. An opportunity to reconnect with the SUSHISAMBA restaurant group in 2009 as the executive chef and partner of SUGARCANE raw bar grill brought Balloo back to their kitchen.The restaurant earned recognition as a semi-finalist for “Best New Restaurant” by the James Beard Foundation and Balloo received a nomination for “The People’s Best New Chef” by Food & Wine in 2011.  Most recently, Balloo was honored as Distinguished Visiting Chef by Johnson & Wales University, not to mention the restaurant’s AAA Four Diamond rating for 2013.