Allen Susser

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Allen Susser is a winner of the prestigious James Beard Award. His personal culinary viewpoint has been established since 1986 upon opening Chef Allen's as chef/owner of his groundbreaking Miami restaurant. The New York Times called Allen the "Ponce De Leon of New Florida cooking". Chef Allen's cuisine is fresh and flavorful, like a tropical vacation on a plate. Food & Wine magazine named Chef Allen "One of the Best 10 Chefs in America".

In 2000 Allen launched Chef Allen's Consulting a boutique restaurant and hospitality consulting firm - providing strategic initiative, culinary resources, and innovative direction for the industry. Allen has consulted for American Airlines, Kitchen Aid, Fairchild Tropical Gardens, McCormick Spice, Kraft and Sunkist. In 2008 was named consulting chef for Jade Mountain Resort on St Lucia in the West Indies. Jade Mountain is recognized by Travel & Leisure Magazine as the Best Resort in the Caribbean for 2014. And this past year Allen Susser has added Anse Chastanet Resort to his roster where he will launch a new Mamin Mer Caribbean Seafood restaurant. Allen Susser's casual direction for comfort food includes Chef Allen's 2 GO and Chef Allen's Kosher at Fort Lauderdale - Hollywood International Airport and Books & Books Cafe in both Coral Gables and Lincoln Road.

This year Chef Allen Susser has pioneered Emerald Estate Chocolate - hand made signature organic chocolates in St Lucia. His secret is authentically hand crafting small batches of cacao beans, slow roasted and stone ground. Emerald Estate Chocolate is to savor, with intense, aromatic flavor and deep chocolate taste.

Susser is currently the spokesman for the National Mango Board and is a Culinary Ambassador for the Monterey Bay Aquarium for its sustainable seafood watch. He received an honorary Doctorate of Culinary Arts from Johnson and Wales University. His Alma Marta- Florida International University award Allen the President's Award for community service. And graduated from NYC TECH with honors. Allen was recognized as Chef of the Year for Share Our Strength and later was honored nationally as Humanitarian of the Year by Share Our Strength for his commitment to End Childhood Hunger. He is currently active on the Board of Feeding South Florida. Susser is an advisory member of the James Beard Foundation, The Florida Commissioner's Seafood and Aquaculture Committee, and has served on the National Board of Directors for the American Institute of Wine and Food. Susser served as president, and current board member of the Miami chapter of the Florida Restaurant and Lodging Association. He is the original author of New World Cuisine and Cookery (Doubleday, 1995), The Great Citrus Book (Ten Speed Press, 1997) and The Great Mango Book, (Ten Speed Press, 2001).

Allen Susser is a winner of the prestigious James Beard Award. His personal culinary viewpoint has been established since 1986 upon opening Chef Allen's as chef/owner of his groundbreaking Miami restaurant. The New York Times called Allen the "Ponce De Leon of New Florida cooking". Chef Allen's cuisine is fresh and flavorful, like a tropical vacation on a plate. Food & Wine magazine named Chef Allen "One of the Best 10 Chefs in America".

In 2000 Allen launched Chef Allen's Consulting a boutique restaurant and hospitality consulting firm - providing strategic initiative, culinary resources, and innovative direction for the industry. Allen has consulted for American Airlines, Kitchen Aid, Fairchild Tropical Gardens, McCormick Spice, Kraft and Sunkist. In 2008 was named consulting chef for Jade Mountain Resort on St Lucia in the West Indies. Jade Mountain is recognized by Travel & Leisure Magazine as the Best Resort in the Caribbean for 2014. And this past year Allen Susser has added Anse Chastanet Resort to his roster where he will launch a new Mamin Mer Caribbean Seafood restaurant. Allen Susser's casual direction for comfort food includes Chef Allen's 2 GO and Chef Allen's Kosher at Fort Lauderdale - Hollywood International Airport and Books & Books Cafe in both Coral Gables and Lincoln Road.

This year Chef Allen Susser has pioneered Emerald Estate Chocolate - hand made signature organic chocolates in St Lucia. His secret is authentically hand crafting small batches of cacao beans, slow roasted and stone ground. Emerald Estate Chocolate is to savor, with intense, aromatic flavor and deep chocolate taste.

Susser is currently the spokesman for the National Mango Board and is a Culinary Ambassador for the Monterey Bay Aquarium for its sustainable seafood watch. He received an honorary Doctorate of Culinary Arts from Johnson and Wales University. His Alma Marta- Florida International University award Allen the President's Award for community service. And graduated from NYC TECH with honors. Allen was recognized as Chef of the Year for Share Our Strength and later was honored nationally as Humanitarian of the Year by Share Our Strength for his commitment to End Childhood Hunger. He is currently active on the Board of Feeding South Florida. Susser is an advisory member of the James Beard Foundation, The Florida Commissioner's Seafood and Aquaculture Committee, and has served on the National Board of Directors for the American Institute of Wine and Food. Susser served as president, and current board member of the Miami chapter of the Florida Restaurant and Lodging Association. He is the original author of New World Cuisine and Cookery (Doubleday, 1995), The Great Citrus Book (Ten Speed Press, 1997) and The Great Mango Book, (Ten Speed Press, 2001).