SOBEWFF®: CHEF TIMON BALLOO

By Rafa Carvajal | Photo by Andrew Meade, provided by SOBEWFF©

In preparation for this year’s South Beach Wine & Food Festival, I sat down with three-time James Beard nominated Chef Timon Balloo, who taught me how to cook his delicious octopus 14 years ago when we met for a Wire Magazine "Inside the Chef’s Kitchen" editorial at SUGARCANE. Timon has a degree in culinary arts from Johnson and Wales University, worked internationally with 2 Star Michelin Chef Dominique Michou at Hotel M é tropole Brussel in Belgium, followed by working with some of Miami’s most eminent chefs such as James Beard Award Winners Chef Allen Susser and Michelle Bernstein. Timon then continued his culinary career and eventually became the chef of acclaimed restaurants Sushi Samba in New York City, and Domo Japones and SUGARCANE in Miami.

Timon’s national culinary distinctions included being recognized by The New York Times as one of the ‘16 Most Influential Black Chefs in America,’ 2020 James Beard Nomination for ‘Best Chef South’ and 2020 recipient of the Johnson and Wales Honorary Doctor of Culinary Arts. Today, The Katherine, located in Downtown Fort Lauderdale, is the newest restaurant of Chef Timon and his wife Marissa Katherine, after Timon’s previous eatery Balloo: Modern Home Cooking. The Katherine is an intimate neighborhood spot showcasing a menu inspired by Timon and Marissa’s travels around the world over the last twenty years and their combined heritages. Their dishes focus on seasonal ingredients and sustainability, the menu changes often, and their beverage program focal point is natural and organic wines. I invite you to visit thekatherinerestaurant.com and follow Timon on Instagram @cheftimon.

Rafa Carvajal: What do you enjoy the most about participating in the SOBEWFF®?

Timon Balloo: The Festival brings so many of us together. I love seeing chefs from around the country and sharing our love for the South Florida culinary scene with them.

RC: What SOBEWFF® events are you involved in this year?

TB: Kosher Dinner with Friends, Bobby’s Triple Threat, and Farmers Market Brunch. In addition, my menu will be featured with our partners at American Airlines in the Flag Ship Lounge pop up at the main tasting tents from Friday through Sunday.

RC: Tell our readers what is new in your career as a chef.

TB: Expanding my brand into Broward and outside of Miami with The Katherine Restaurant and TB Culinary Consulting.

RC: What type of cuisine are you focusing on these days as a chef and why?

TB: My focus remains on our Caribbean and Southeast Asian culture as we are most passionate about teaching people about those flavors.

RC: What are your top projects as a chef for 2024?

TB: Expanding The Katherine and looking for locations to relaunch Balloo.

RC: Is there anything else you would like to share with Wire Magazine readers?

TB: Chef Timon’s Thai Red Curry Yellowtail was just named one of The New York Times top ‘23 of the Best American Dishes of 2023’ in December. In late November, Yelp also voted The Katherine #13 on Yelp’s 2023 top 100 restaurants.