Timon Balloo
Chef at: The Katherine (723 E. Broward Blvd., Fort Lauderdale)
SOBEWFF Events: Dinner hosted by Balloo, Tiffany Derry and Jeff Masanz (Feb. 24); The Cookout, hosted by JJ Johnson and Dwyane Wade (Feb. 25); and Farmerโs Market Brunch, hosted by Michael Schwartz (Feb. 26). After participating in the dinner at The Bath Club thatโs part of the Eater Event Series, Balloo heads to the Cookout for a walkaround event at 1 Beach Club that celebrates African-American cuisine. From there, Balloo concludes his busy SOBEWFF weekend at a walkaround brunch that honors the communityโs farmers and chefs who place a priority on sustainability and regenerative farming.
The Dish: Caribbean-style curry pumpkin served with black lime, curry leaves, citrus and garlic. โAt a certain point in my career, I reconciled with my fatherโI was raised by my single motherโand I learned more about his heritage in Trinidad [his father is Indian; his mom is Chinese, Indian and Black, also from Trinidad]. Professionally, I hadnโt cooked Caribbean food. It was always saved for the home. I didnโt want to feature it in the kitchens I worked because I was a little embarrassed of my culture in culinary terms. Much of my career had involved fine dining and Euro cuisine. In those kitchens, it was considered street food, peasant food. But today, thereโs so much more understanding, awareness and acceptance for ethnicities. Iโve found this happy platform to finally express all of me.โ
About Timon: The James Beard nominee has been the toast of the Miami foodie community since launching Sugarcane Raw Bar Grill, the global small-plate sensation between Wynwood and the Design District. Heโs equally revered for elevating Caribbean cuisine (with Southeast Asian influences) at Balloo in Miami, which closed due to COVID (Timon is hoping to revive it). His Broward outpost, the Katherine, โis all the layers of our hospitality group and its growth.โ
Opening Eyes and Palates: โBetween technology and all the cooking shows, people are becoming more familiar with new ingredients, new cultures,โ Balloo says. โAs we see restaurants open around the world, thereโs more willingness to try these different cuisines. Food is soul; we find something we connect with in different cultures. In that sense, itโs like a form of diplomacy. So, chefs are stewardsโwe can show diners where dishes and ingredients come from. We find relevance and similarities [amid cultures] in our cooking, and we form these bonds. You see it with all the multicultural restaurants emerging.โ
Love Story: Though heโs had career highlights in Miami, Broward remains important to himโitโs where he met his wife, Marissa, as a teen.
The Cookout: โItโs great to see an event that represents the African-American and the Afro-Caribbean footprint in South Florida,โ Balloo says. โItโs another layer of culture that needs recognition. To be part of that platform and to help to spread that message through my vehicle, cuisine, is humbling.โ
Contact: 723 E. Broward Blvd., Fort Lauderdale; thekatherinerestaurant.com
Photography by Eduardo Schneider
