Timon balloo biography of martin

Timon Balloo is Executive Chef at Sugarcane and Bocce Bar in Miami, Florida.

Could you tell us about where you grew up and about some of your childhood food memories?
I grew up in the San Francisco Bay Area, growing up to a Chinese Trinidadian mother and very close to Chinatown.

So, growing up, my food influences were definitely dim sum on the weekends and watching Martin Yan’s show ‘Yan Can Cook’.

Timon Balloo is opening his most personal concept to date, drawing Balloo was born in New York and grew up eating his mom's Chinese.

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As a kid growing up, I used to watch a guy called Martin Yan in Yan Can Cook, so he was like an idol or a magician and I was always in awe of.

Balloo Hospitality Group and Balloo Restaurant in Miami.

The now 3 times nominated James Beard Award chef, started as a prep cook and continued his training at Johnson & Wales University.

Honestly, that was the most inspirational factor in my deciding to go into the culinary arts. I revere Martin Yan – he’s an idol to me. On Saturday mornings, instead of watching cartoons, I’d watch Martin Yan. My mother actually had a small in house catering business where she’d cater and make egg rolls, lumpias and all these Chinese specialties for corporate events.

So, I’d be around the table helping her and all of that inspired the craft of working with my hands and the smells of food. It’s funny because growing up, I actually chose to major in Finance