Chef Allen Susser
Allen Susser established Chef Allen's restaurant in 1986. After earning a degree from New York City Tech, Florida International University and the Cordon Bleu, He worked at the Bristol Hotel in Paris, and went on to cook in fabled kitchens of Florida and New York, most notably that of Le Cirque.
Chef Allen's cross - cultural tropical cuisine that started with new world cuisine more that 15 years ago has been constantly evolving. His vision of what the future holds is a culinary fusion of cultures that share similar landscapes and tropical ingredients. The cuisines derived from the Caribbean, Latin America, the Pacific Rim and the tropical Mediterranean are ideal for fusion in a sweet, spicy and aromatic harmony. They all fit together very well though each offers a diverse spice box full of exotic flavors. Chef Allen's new Palm Tree Cuisine is fresh and flavorful, like a tropical vacation on a plate.
Among his many honors: Honorary Doctorate of Culinary Arts, Johnson and Wales University; The Torch Award for Leadership from Florida International University, The prestigious Best Chef -James Beard Award; Gourmet Magazine Top Table Award in South Florida; Best Restaurant for Food in Miami, Zagat Survey; and serves on the National Board of Directors for the American Institute of Wine and Food. The New York Times called Allen the "Ponce De Leon of New Florida cooking". As well as being featured in Time Magazine, Bon Appetite, Food Arts, and the Wine Spectator. Allen has appeared on the NBC Today Show as well as the CBS Early Show. 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). He consults for American Airlines, KitchenAid, McCormick Spice and Sunkist.
Try these delicious recipes made with Fresh California Avocados. You'll be sure to please your guests.