Chef Allen Susser

Chef Allen Susser's vision of what the future holds is a culinary fusion of cultures that share similar landscapes and tropical ingredients. They all fit together in a sweet, spicy and aromatic harmony. Allen's new palm tree cuisine is fresh and flavorful, like a tropical vacation on a plate. His many honors include an honorary doctorate of culinary arts at Johnson & Wales University; the Torch Award for Leadership from Florida International University; the James Beard Foundation Award for Best Chef: Southeast; the Zagat Survey for Best Restaurant for Food in Miami (four years in a row, including 2005); and Gourmet magazine's Top Table Award in South Florida. Allen also serves on the National Board of Directors for the American Institute of Wine and Food. The New York Times called Allen the "Ponce de Leon of new Florida cooking." He has been featured in The Wall Street Journal, Time, Bon Appétit, Food Arts and Wine Spectator and has appeared on the NBC's Today show and CBS' The Early Show. He is the original author of New World Cuisine and Cookery, The Great Citrus Book and The Great Mango Book.