Timon Balloo

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Chef Timon Balloo’s award-winning SUGARCANE raw bar grill was developed in the spirit of “eating well,” a spotlight of signature dishes celebrating unique takes on global cuisine.   The restaurant succeeds in capturing Miami’s laid-back nature and South America’s spirit - while playing into the world’s culinary creativity.

The winter of 2013 brought the opening of a second location for Balloo, Bocce Bar, located in Midtown Miami - just steps from its sister concept. At Bocce Bar, Balloo’s nod to rustic Italian cuisine is developed with the like-minded spirit of good food, drink and relaxation. A stand-out so far, the restaurant has highlights Balloo’s zeal and vivacity, which are both manifested in the energy of his team, and also in the flavors of his dishes.

Chef Balloo was previously chef/partner of Domo Japones, has worked for SUSHISAMBA restaurants in both New York and Miami, as well as acclaimed restaurant concepts La Broche, Azul and Chef Allen.

Chef Timon Balloo’s award-winning SUGARCANE raw bar grill was developed in the spirit of “eating well,” a spotlight of signature dishes celebrating unique takes on global cuisine.   The restaurant succeeds in capturing Miami’s laid-back nature and South America’s spirit - while playing into the world’s culinary creativity.

The winter of 2013 brought the opening of a second location for Balloo, Bocce Bar, located in Midtown Miami - just steps from its sister concept. At Bocce Bar, Balloo’s nod to rustic Italian cuisine is developed with the like-minded spirit of good food, drink and relaxation. A stand-out so far, the restaurant has highlights Balloo’s zeal and vivacity, which are both manifested in the energy of his team, and also in the flavors of his dishes.

Chef Balloo was previously chef/partner of Domo Japones, has worked for SUSHISAMBA restaurants in both New York and Miami, as well as acclaimed restaurant concepts La Broche, Azul and Chef Allen.