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Chef Allen Susser Recipes: The opening of CHEF ALLEN'S restaurant in 1986 became the Allen Susser was born in Brooklyn, New York on December 25, 1956 into a family heritage rich with celebrating life through food. Among his fondest memories as a child was the discovery of the cultural importance placed on food. "Those years," he has said "gave me the balance; and my deep respect for food." The impact was so deeply interesting, that he resolved early to his career goal in the Culinary Arts. He graduated in 1976 at the top of his class from the New York City Technical College, Restaurant Management School. He received his Bachelors Degree in Hospitality, from Florida International University in 1978 (School of Hospitality Management, graduate with honors). He is also the recipient of the Ward Arbury Award and Alumni of the Year in 1993. During 1995, he was bestowed with an Honorary Doctorate degree from Johnson & Wales University. In the years directly following school, he pursued classical cooking techniques from opportunities that permitted him the ability to expand and experiment with his vision. Chef Allen fulfilled an ambition and personal goal with tenure in the kitchens of Le Bristol Hotel in Paris and Le Cirque Restaurant in New York. As he matured, his confidence and individual style were apparent. In the spirit of adventure and opportunity, Allen chose Miami to blaze his own signature and forge his career. Allen immediately identified South Florida's natural resources as a fountainhead for unique culinary combinations. While working at the Turnberry Isle Resort, he invented and explored the possibilities of juxtaposing fresh local fish and tropical fruits. Adapting his training and technique in the creative inquisitive manner of a master and visionary, Chef Allen synthesized the essence of his adopted region. This fusion he sought would render a stimulating, satisfying and refreshing plate, but stand alone as a new Florida Cuisine. His dramatic translation of the bounty of South Florida's foodstuffs became NEW WORLD CUISINE, an innovative signature and important contribution to American Culinary craftmanship. His cross - cultural tropical cuisine that started with new world cuisine more that 15 years ago has been constantly evolving. Chef Allen's vision of what the future holds is a culinary fusion of cultures that share similar landscapes and tropical ingredients. The cuisines derived from the Caribbean, Latin America, the Pacific Rim and the tropical Mediterranean are ideal for fusion in a sweet, spicy and aromatic harmony. They all fit together very well though each offers a diverse spice box full of exotic flavors. My new Palm Tree Cuisine is fresh and flavorful, like a tropical vacation on a plate. Chef Allen's Restaurant has won accolades from local and national food writers: Food and Wine Magazine named Allen Susser as Best New Chef in America in 1991. Time Magazine called Allen's cuisine "a New World marvel". Bryan Miller of on of New Floridian cooking" and notes The New York Times named Allen Susser "the Ponce de Lethat "Susser's background could be seen in his tightly focused cuisine". The Miami Herald, gave Chef Allen's their highest rating of exceptional, in their current review and noted: "… Chef Allen remains a pinnacle, a summit…" El Nuevo Herald declared that: "… each dish shows such an audacity in combinations of four or more elements that it elicits… assertion of both pleasure and surprise." In May of 1994, Chef Allen Susser received The James Beard Foundation's Best Chef Award 1994, Southeast region. In 1995, he had his first book published: New World Cuisine and Cookery, ©1995 Doubleday, to be followed by The Great Citrus Book, ©1997 Ten Speed Press and his latest release, The Great Mango Book, © 2001, Ten Speed Press. Chef Allen has also taken great personal involvement in the challenge
of helping to feed the homeless, hungry and the homebound elderly. Kindly
see attachments. Chef Allen has a succinct answer when explaining his
philosophy; once again drawing from the ever present and important balance
he has nurtured since childhood: "I love to cook; and so food is
my life, my profession, my charity and my diversion." EMPLOYMENT HISTORY
AWARDS AND DISTINCTIONS 2002 Zagat - Rated #1 for Food - Miami
CONSULTING · American Airlines PUBLISHED WORKS New World Cuisine and Cookery, Doubleday, ©1995 The Great Citrus Book, Ten Speed Press, ©1997 The Great Mango Book, Ten Speed Press, ©2001 PUBLISHED RECIPES Newspapers: The Miami Herald, El Nuevo Herald, Ft. Lauderdale Sun Sentinel, The New York Times, The New York Daily News, The Orlando Sentinel, The Los Angeles Times, The Tampa Tribune, The Washington Post, The Chicago Tribune, El Naçional (Venezuela), El Globo (Venezuela), Listin Diario (Dominican Republic), among many others. Magazines: Art Culinaire, Time, Vogue, Sauveur, Food and Wine, Bon Appetit, Eating Well, HOME Magazine, Cheers, The Wine News, Gourmet, Food Arts, Self, GQ, W, Cooks, Escape (Venezuela), Poder (Venezuela), P&M (Venezuela), Cuisine Y Vin (Argentina), In-Flight (American Airlines), Exotic Places to Retire, Sante, among many others. HUMANITARIAN ACTIVITIES
CULINARY COMMUNITY
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pinnacle
in a journey of fascination, talent and vision for Chef Allen Susser.
