Timon Balloo

My Venues

Accolades

  • Best Up-and-Coming Chef
    Miami New Times
  • Best Chef
    Eater Awards
  • Nominee for Best New Chef
    Food & Wine
  • ChefsFeed Winner
    One of the Best Things to Eat in Miami

Where I Go Out

At My Venues

Octopus with aji panca
Octopus with aji panca
"This is one of the most memorable bites I’ve had in Miami. It was our first stop when we came to town; I loved the look and feel of it, and couldn't help but be drawn in. I’m a sucker for octopus, but it has to be done well. Timon nails it. I like my spice, especially Peruvian anticucho, and this dish has all that: perfectly braised, grilled octopus off the robata, topped with a phenomenal red pepper sauce. The balance of salty and sour with heat and barbecue make this dish an absolute winner."
Bone marrow
Bone marrow
"It’s the little things… The perfectly cooked bone marrow, grilled bread, and butter get me every time. I love this stuff. It’s sweet and fatty, the marmalade is perfection, and the buttery bone marrow is great for spreading on toast."
Bone marrow
Bone marrow
"Timon combines oxtail marmalade and bone marrow to make a complete heaven of richness between the fat in the bone marrow and the tang from the marmalade. This is truly a palate pleaser."
Shellfish seviche
Shellfish seviche
"Sugarcane always has an incredible selection at the raw bar and I love everything on it, but I always order the shellfish seviche. The lime and sweet potatoes have an incredible balance of flavors and lots of harmony."